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Johleen says ...
Growing up as a kid from a lower class family, the height of luxury holiday entertaining was an orange and wine colored cheese covered in shaved almonds. It didn't seem unnaturally hued against my mom's spread of triscuits and wheat thins. Now that I'm adult and have the good fortune to eat a variety of cheeses, particularly from WF, I've honored my humble roots with the basic perennial favorite, cheese balls/logs. I give it a sophisticated spin with flavorings like ginger, parmesan, Jamaican jerk and wasabi, since I have a diverse crew of friends. Think of the flavors your friends bring to the table and let them become the inspiration for the outer toppings. From there the recipe is an affordable time saver. I use goat cheese alone. Mike, a team leader from Arlington WF, taught me to cut the recipe with cream cheese or neufatchel cheese in a 1:1 ratio to save money. If you use the cream cheese, whip with a mixer. Jo's Snow Balls 24 oz. goat cheese rolled into palm size balls (1 tbsp) placed on a chilled baking sheet (refrigerate while you prep coatings & cracker tray) 4 sandwich bags filled individually with 1/4 cup: *Ginger snaps *Wasabi peas *Grated parmesan with 1 tbsp italian seasoning *Jamaican jerk seasoning with 1 tbsp plain bread crumbs Crush the ginger snaps and wasabi peas. Drop the goat cheese balls into the bag and roll gently (shaking will cause the cheese to loose its shape). Remove and return to chilled tray. My friends still talk about the "Snow Balls" I served for our winter solstice party. Feeds 10+ hungry revelers
12/11/2008 2:58:37 AM CST
Kaity says ...
My favorite holiday treat is sweet potato or pumpkin purée on top of a slice of multi-grain bread or crackers. Yum...
12/09/2008 10:42:11 AM CST
Hannah Brumage says ...
One of my favorite holiday appetizers is an old hawaiian favorite- Rumaki. Marinate some chicken livers in soy sauce, ginger and a little brown sugar. Cut them into 1/2 inch pieces, place on top of a sliced water chestnut, wrap the whole thing in bacon, skewer with a toothpick and broil. Very quick and easy to prepare, and highly addictive. This works best for the pate loving crowd.
12/09/2008 9:02:34 AM CST
Teresa says ...
One of my favorite seasonal dishes is a roasted spaghetti squash. I top the squash with roasted red onions, garlic, mushrooms, and bell peppers (red or yellow). Although any veggie combo is just fine. I then stir it all up with a delicious miso-tahini (miso, tahini, water, a.c. vinegar....) sauce that I thicken in a pot. Serve it all together with some chopped fresh spinach and basil. This tastes great and it's super fun to make with this very versatile yet ignored squash.
12/09/2008 2:10:09 PM CST
Justine says ...
I love warm spinach artichoke dip, served in a bread boule! You can make it with greek yogurt and canola mayonnaise to make it a bit healthier: 1 c Fage totale greek 2% yogurt 1 box frozen spinach 1/2 c. Parmesan cheese 1/2 c. shredded Mozzarella 2 T. canola mayonnaise 2 t. crushed garlic 1/2 t. black pepper 1/2 t. sea salt 1 t. (to taste) Hot sauce 14 oz. can artichoke hearts, quartered, drained 2 T. parmesan cheese 1/2 c. shredded Mozzarella Coarsely blend everything up through the Hot sauce (in a food processor). Add artichoke hearts and process until a chunky mixture forms. Place in a 1 qt. baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake until bubbly, about 35 minutes.
12/08/2008 11:58:38 PM CST
Tracie Dickerson says ...
Eggnog. Maybe Rum. Maybe not. Sometimes cinnamon or nutmeg. AWESOME!
12/08/2008 11:53:16 PM CST
Trish Lavenburg says ...
This is vegan and addictive! Roasted Vegetable Dip 2 medium zucchinis, diced into 1 inch cubes 1 medium eggplant, peeled and diced into 1 inch cubes 1 red pepper, diced into 1 inch cubes 1 yellow pepper, diced into 1 inch cubes 1 small onion, peeled and quarted 3 Tblsp olive oil 1/2 tsp pepper 1-1/2 tsp sea salt 2Tblsp lemon juice 1 clove garlic 1 Tblsp natural peanut butter 2 tsp sesame oil 1/4 cup chopped parsley Preheat oven to 400 degrees. Toss all of the vegetables with the olive oil, pepper and sea salt. Spread in an even layer on a baking sheet. Roast 45 minutes, turning halfway during cooking. Allow to cool 10 minutes. Place vegetables and remaining ingredients in a food prcessor and pulse until dip is chunky. Serve with pita chips or tortilla chips.
12/08/2008 11:03:58 PM CST
bina edwards says ...
I make Oriental salad for every occasion, everyone likes it so much
12/08/2008 10:58:18 PM CST
Olga Maystruk says ...
Stir-fried shrimp with garlic, paprika, black pepper and parsley!
12/08/2008 10:41:54 PM CST
Kris Nichols says ...
Scalloped Oysters - a tradition that is as decadent and as special as is sounds! 1 medium onion, chopped 1 1/2 cups (3 sticks) butter or margarine, melted 1 1/2 teaspoons celery salt dash of pepper, or to taste juice of 1 lemon 1 1/2 teaspoons Worcestershire sauce 2 tablespoons chopped fresh parsley 5 cups coarsely crumbled saltine crackers 1 quart shucked oysters, drained (reserve liquor) 1 cup reserved oyster liquor 1/2 cup light cream 1/2 cup milk Preparation: Saute onion in melted butter until tender, not browned. Add celery salt, pepper, lemon juice, Worcestershire sauce, parsley and crackers. In a buttered 2 1/2-quart casserole, layer one-third of the crumbs, half of the oysters, one-third of the crumbs, remaining oysters and remaining one-third of the crumbs. Pour oyster liquor, cream and milk over all. Bake at 350° 35 to 45 minutes or until oyster edges curl. Oyster recipe serves 6 to 8. Enjoy
12/08/2008 10:20:37 PM CST
Frances Burch says ...
My favorite holiday food is a simple corn bread stuffing with pork sausage.
12/08/2008 10:06:42 PM CST
Bryan Siddall says ...
Since before I was born my family has been enjoying the same Christmas breakfast on our farm. The mere thought of Christmas floods my senses' memory with the savory egg souffle my grandmother (and now my mother) makes annually. Farm fresh eggs, mushrooms, cream, sharp cheddar cheese, ground breakfast sausage, and bread baked to a golden brown warms the soul as it reminds me of our small centennial farm. Happy Holidays!
12/09/2008 12:54:31 PM CST
Eileen says ...
My favorite appetizer is something my sister in law makes - it's just basic sausage and mushrooms, cooked down w/olive oil, garlic and some other seasonings - YUM!
12/08/2008 4:30:14 PM CST
Chez Us - Denise says ...
GREAT Piece. I love that you have it broken down as a list as well. One of our favorite go to holiday foods is a very easy and tasty smoked salmon dip served with homemade crackers and baby veggies and you must not forget a glass of bubbly to go with it!
12/08/2008 4:30:27 PM CST
Amalas says ...
My favorite appetizer (holiday or not!) is a ham and cheese ball. Very simple - cream cheese, cut-up deli ham, green onions, garlic salt, and the "secret" ingredient - worcestershire sauce. Great on crackers or little toasted bread slices.
12/08/2008 7:18:09 PM CST
Mickey says ...
Black Bean Fudge has impressed me lately, utilizing egg substitute, alternate sweetener and olive oil.
12/08/2008 4:56:50 PM CST
jill says ...
My most successful holiday appetizers are always the simplest for some reason. The year I made frico, I had to actually pull out the skillet and make a sample, because no one believed if you just melted cheese in a pan that it could end up like that! I put the warm and pliable frico over a sturdy glass so it drapes into a floral shape. Now frico requested at all my parties. Also, it's just not a party at my house until there is a silver dish full of pistachios on the table!
12/08/2008 5:06:03 PM CST
Vanessa O. says ...
For me its Pasteles....Pasteles are a Puertorrican dish that consist of grating green plantains and bananas, yautia and a potato. Then you make some pork and cut it in chunks and combine it with the vegetable mixture, that mixture you wrap in banana leaves and boil it. To Puertorricans having a pastel is the begining of Christmas!!!
12/08/2008 5:27:49 PM CST
Greta Anderson says ...
My favorites are: Grilled Shrimp & Pineapple with a sweet and spicy dipping sauce Puff Pastry Pinwheels with Goat Cheese,Proscuitto and Sage Carmel Apple Dip w/Chocolate Toffee Bits served with sliced Apples Can't forget the Cocktails! Lemon Drop w/ a sugar rim Limencello and must not forget....Champagne!
12/08/2008 5:33:35 PM CST
Christa says ...
My new favorite holiday appetizer is the brie with pomegranite and cranberry topping that ya'll offered this year for Thanksgiving. That and the cranberry cheddar cheese too.
12/08/2008 5:40:52 PM CST
Cyndy says ...
My fave is my upsidedown French toast. I make it for brunch every Christmas Eve. Everyone waits in line to get some! It's layered apples and bananas sauteed in maple syrup and butter and lemon juice with egg batter soaked thick french bread and topped with sprinkles of freshly ground cinnamon. I make it a day ahead and then pop it in the oven!
12/08/2008 6:04:41 PM CST
Linda says ...
Soft Goat Chese stuffed Peppdews always create a sensation when I serve them.People are intriged by the vibrant color and because they are not widely known they always spark conversation,and dares!Once people taste them they become advocates,encouraging others to taste them as well.Stuff Peppadews with Goat or Blue cheese,and serve in a Vodca Martini for a visually pleasing and tasty variation!
12/08/2008 6:43:50 PM CST
Kate says ...
My favorite holiday recipe is Baked Stuffed Figs - Great App or Dessert! 1/2 cup blanched almonds 6 ounces mascarpone or cream cheese 1/4 cup sugar 1 small lemon 16 large dried figs 1 teaspoon lemon zest Directions: Toast almonds gently in a hot skillet or on a baking sheet in a 350F oven (this takes about 5-7 minutes) until golden and fragrant. Grind in a food processor. Add mascarpone and sugar, lemon zest and process until smooth. Pipe into the fig. Transfer the figs into a baking dish, stand them upright and bake at 350F until warm, 15 to 20 minutes. Serve immediately.
12/08/2008 8:11:42 PM CST
John Curran says ...
John: A simple appetizer is made from a French bagget, a top end blue cheese (Silton, Gorganzola, Danish Blue,etc) and a hard pear. Cut the bread at an angle and toast lightly. Spread the blue cheese on the toast. Cut and core the pear into thin slices and place it on the cheese. Dig in!
12/08/2008 8:38:05 PM CST
Treena says ...
I love gluten-free sugar cookies!
12/08/2008 8:51:31 PM CST

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