Cheesy Christmas Trees

Cheesy Christmas Trees

Use Laughing Cow cheese wedges for this super-quick appetizer. (You can also use a brie wheel sliced into wedges-and peeled-it can get messy.

Ingredients:

Laughing Cow Cheese -unwrapped 

Chopped herbs of your choice:

1 Tablespoon each

Fresh dill, parsley, rosemary 

1/4 cup finely chopped pistachios 

1/4 cup finely chopped dried cranberries 

Combine the chopped herbs, nuts and cranberries together on a plate.

Tap each cheese wedge into the chopped herb/nut/cranberry mixture to coat each side.

Add a small pretzel stick for a tree “trunk”. Assemble on a pretty plate and serve.

Holiday Hummus Wreath

Hummus Wreath

Karri Perry of Blue Ribbon Favorites 

Ingredients:

Plain Hummus, two 8-ounce containers 

1/2 cup drained black olives 

1/2 cup chopped and drained Kalamata olives

1 cup diced and English cucumber 

1/2 cup thinly sliced radishes 

10-15 cherry tomatoes halved

2 Tablespoons fresh parsley-chopped 

1 Tablespoon balsamic glaze to drizzle-optional

1/2 cup crumbled feta to sprinkle 

Pita chips, or soft pita bites

On a 12” (or larger) round platter or plate, place a small 4” glass or bowl in the center-this helps keep your wreath neat and circular.  

Spread the hummus around the outer edge of the platter up to the small bowl.

Atop the hummus base, add the chopped vegetables and parsley-sprinkling evenly around the “wreath”

Drizzle with balsamic glaze and a sprinkle of feta just before serving.

Add ribbons of cucumber to create a bow if desired.

Serve with pita.

To make the cucumber ribbon:

With a wide peeler, thinly slice the length of the cucumber, three pieces. One will be the bow “ears” and two pieces for the tails or streamers.

Snowflake Templates

 

How to:

Make a printed copy of snowflake template 

Place a piece of white parchment paper or waxed paper over the template.

Using melted chocolate chips in a piping bag, make a small snip at the pointy end of the piping bag, for a thin line of chocolate.

Trace the snowflake design with chocolate. Remember-no two snowflakes are the same and perfectly piped snowflakes are not needed to still be pretty.

If desired, sprinkle snowflakes with tiny nonpareils or mini sprinkles, or fine sanding sugar.

Carefully let chocolate snowflakes set up-in refrigerator for a few minutes.

Carefully lift snowflakes, using an off set spatula can be helpful. Store in an airtight container away from heat, until ready to use.

 

Yodeling Goat Cheese Appetizer

Yodeling Goat Cheese Appetizer: Karri Perry of Blue Ribbon Favorites 

A little goat cheese appetizer with a spicy kick from the apricot jam! Just enough heat to make a goat yodel.

Serve one of two ways… hot or chilled. 

Add more or less spicy-heat by adjusting red pepper flakes. Yes, you can substitute the cheese for a creamy Boursin or cream cheese.

Ingredients:

1 4-ounce goat cheese log

1 cup apricot jam or preserves

1 tsp Dijon mustard 

1/4 tsp red pepper flakes

1/4-1/2 cup pistachios-rough chopped 

1/4 teaspoon fresh thyme leaves

Make the Apricot Sauce: stir together

1 cup of apricot jam or preserves.

1/4 tsp red pepper flakes

1 tsp Dijon mustard

1/2 tsp fresh thyme leaves

For a hot appetizer:

Pour apricot mixture into a small casserole or baking dish.

Slice 4-ounces of goat cheese, placing each slice on top of the apricot mixture.

Sprinkle with 1/4 cup chopped pistachios

Bake 20 minutes in a 350 degree oven.

Serve warm with crackers.

For the chilled appetizer:

Roll the goat cheese log in the chopped pistachios to coat.

Using a piece of parchment is helpful to roll the cheese in the chopped nuts. Use the parchment to help adhere the nuts.

On a plate, spread the apricot jam mixture, reserving two Tablespoons.

Place the pistachio covered cheese on top of the jam, top the cheese with reserved jam and sprinkle with extra pistachios. Serve with crackers, or toasted bread crisps.