Appetizers and Beverages
Apricot Jalapeno Cheese Topper
Ingredients
1 cup dry white wine
1 cup dried chopped apricots
½ cu sugar
½ cup water
1 jalapeno pepper (minced)
½ tsp lemon juice
Directions:
In large glass measuring cup, microwave wine for 1 minute (until hot); add apricots; let stand for 1 hour. Strain into saucepan, pressing apricots to release any liquid. Set apricots aside. Add sugar and water and bring to boil over medium heat stirring until sugar is dissolved; boil until syrupy (about 10 minutes); add apricots and peppers, simmer until thick (about 10 minutes). Add lemon juice and stir. Allow to cool. Spoon into jars, seal, and refrigerate.
Serve over cream (or brie) cheese on crackers
Cheese Ball
This is my sister’s recipe. Besides using as an appetizer, she also makes them as gifts for friends. Instead of a ball, she sometimes shapes them as logs (as shown in the wonderful charcuterie board she made for her colleagues at Christmas (pictured below)
Ingredients
1 cup cream cheese
1/2 – 1 can of flaked ham
1 tsp chicken soup base
Dash garlic powder
2 tbsp green peppers
2 tbsp red peppers
1 tbsp green onion
1/4 cup parmesan cheese
2 tbsp of cheddar cheese
dash of onion powder
dash of cayenne pepper (opt)
2 tsp parsley
Chop peppers and shred cheddar cheese. Mix all ingredients. Blend well (hand mixer); form into ball and coat with a little cheddar cheese. To make it more spreadable, add 1 or 2 tbsp sour cream.
Tip: if giving as gifts, divide mixture to make 2 balls. If you have leftover ‘real’ ham save some pieces (use food processor to grind) and freeze for cheese balls.
Curried Chicken Puffs
Ingredients
½ cup water
1/3 cup margarine
2/3 cup flour
Dash salt
2 eggs
Filling:
1 8oz pk cream cheese
¼ cup milk
¼ teaspoon salt
1/8 tsp curry powder
Dash pepper
1 ½ cup cooked chicken
2 tbsp green onions
1/3 cup slivered almonds
Directions
Bring water and margarine to boil; add flour and salt; stir vigorously over low heat until mixture forms ball (only takes 30 or 40 seconds). Remove from heat, add eggs, one at a time, beating until smooth after each addition (I use hand mixer for this part). Place level tablespoonfuls of batter (I use a cookie scoop) on ungreased cookie sheet. Bake at 400 ̊ for 25 minutes. Cool
Combine cheese, milk, salt, curry and pepper mixing until well blended. Add chicken, almonds and onions; mix lightly. Cut tops from cream puffs, fill with mixture. Replace tops. Bake at 375 for 5 minutes (until warm. Makes 1 ½ dozen.
TIP: Unfilled puffs can be prepared in advance and frozen. Puffs can also be used as a pastry with whipped cream or preserves as filling and dust top with icing sugar
Deviled Eggs
Ingredients
6 hard boiled eggs
1/2 tsp vinegar
1 tbsp grated onion
1/2 tsp salt
1/8 tsp pepper
1 tsp prepared mustard
1/4 cup mayonnaise
Directions
Cut eggs in half (lengthwise). Remove yolks; mash. Add remaining ingredients to yolks, whip until smooth and fluffy. Spoon into white halves. Cover and refrigerate until ready to serve.
NOTE: If I don’t have mayo on hand, I substitute with Miracle Whip or no name brand equivalent. It changes the flavour but it is still DELICIOUS.
Want to spice it up? Just add:
dash hot pepper sauce or
1/2 tsp curry powder
Pickled Mushrooms
Ingredients
1/3 cup red wine vinegar
1/3 cup salad oil
1 sm onion (thinly sliced)
2 tsp parsley flakes
1 tsp prepared mustard
1 tsp salt
1 tbsp brown sugar
2 6oz can whole mushrooms
Directions
Combine all ingredients except mushrooms and bring to a boil. Add mushrooms and simmer for 5 to 6 minutes. Chill in covered bowl for several hours. Drain and serve. Or leave in pickle and refrigerate in covered container or bottle … they’ll keep for several weeks.
Dips
Spinach Dip
Ingredients
1 cup Miracle Whip
2 cups Sour Cream (less a bit)
1 pkg Vegetable soup mix
Sprinkle of Garlic Powder
Sprinkle of Seasoning Salt
1 pk chopped, frozen Spinach
½ (med) red onion, finely chopped
Pumpernickel bread (or crackers)
Directions:
Defrost spinach and dry it off (spin in a salad spinner if you have one). Mix the first 5 ingredients together then add the onion and spinach.
TIP: Make this the night before you need it. It will give it time for the flavours to go through.
Surprise Dip
Ingredients
1 8oz pk cream cheese
½ cup sour cream
1/4 cup salad dressing
1 cup seafood sauce
1 green pepper (chopped)
3 green onions
1 diced tomato
1 cup shredded mozzarella
Directions:
Blend cheese, sour cream and salad dressing; spread over 9″pie plate or serving dish. Spread seafood sauce over cream mixture and top with remaining ingredients. The original recipe calls for mini shrimp but I find it to be a waste as the flavour of seafood is sufficient from seafood sauce. Serve with bite-sized tortilla corn chips or crusty biscuits
Tip: If you are like me, Seafood Sauce isn’t something that I usually stock in my pantry and really, there’s no need. I make my own – only takes 5 minutes and it’s sooooo good.
Vegetable Curry Dip
Ingredients1 cup salad dressing
2 tbsp chili sauce
1 tsp minced onion
1 tsp wine vinegar
1 tsp curry
1 tsp turmeric
1/4 tsp ginger
1/4 tsp paprika
Directions:
Mix all ingredients and serve with assorted veggies trays
NOTE: Substitute for chili sauce – 1/4 tsp chili powder
Beverages
Coconut Slush
Ingredients
1 26 oz coconut rum
1 48 oz can pineapple juice
1 sm pk Nutri-whip
Directions:
Prepare Nutri-Whip according to instructions. Mix rum and juice and fold in Nutri Whip. Place in large covered rectangular container 2” or more depth. Freeze.
When serving, scoop ½ cup of slush and top with ginger ale. Keep in freezer in-between servings.
Berry Nice Drink
Ingredients
1 cup glass jar with lid
3/4 cup berries (your choice)
Vodka (enough to cover)
Type of Berries: Partridge or bakeapple
Directions
Place berries in jar (should be approximately 3/4 full). Add the Vodka until the berries are fully covered. Place the lid on the jar and set aside for approximately 3 to 4 weeks (room temperature is fine).
Strain. Mix the drink with gingerale or other favourite beverage or serve over ice.
Tip: Reserve the berries to use as a topping for cheesecake or other type dessert).
Punch (non-alcoholic)
Ingredients
1 cup lemon juice
1 can frozen orange juice
1 cup sugar
1 cup cold water
2 litres ginger ale
To add colour for Christmas or other, throw in 1 cup of strawberries
Directions
Mix all ingredients and serve chilled.
This punch is a hit with adults and children alike. You can’t go wrong.
Irish Cream Liqueur
Ingredients:
1 can sweet milk
1½ cup Whiskey
1 cup table cream
2 eggs
2 tbsp chocolate syrup
2 tsp coconut extract
Directions:
Combine all ingredients in a blender and blend on high speed for 20 or 30 seconds. Makes about 4 cups. Store in refrigerator in air tight container. Will keep for about 2 months.
Shake well before using. Serve as is or over ice.
Mulled Wines and Ales
For many years Mulled Wines and Ales were the traditional English drink on cold evenings. The host would plunge a red hot poker into the bowl of spicy hot liquid. While you’re not likely to find hot pokers being used these days, this wonderful old tradition can still be revived. Try one of the recipes below and see what you think.
Mulled Red Wine
Ingredients:
1 litre of red wine (merlot)
1 can gingerale
1 tbsp honey
3 cinnamon sticks
1 orange sliced
10 cloves
2 star anise
6 oz brandy (Optional)
Directions:
In a heavy saucepan, gently heat the wine, squeeze in some fresh orange juice before slicing the orange. Add orange slices, honey and spices. Cover and heat all the ingredients (except brandy) over a low heat for 1/2 hour. Add brandy (optional), stir and use ladle to serve in mugs.
Mulled Ale
Ingredients:
1 large orange
6 cloves
3 pints ale
1/2 pint brandy or rum
pinch of powdered ginger
1 cinnamon stick
1 tbsp sugar
Directions:
Stick cloves in orange peel and bake in hot oven for 15 minutes. Put in saucepan with the other ingredients and bring to a boil. Serve hot
Mulled Port
Ingredients:
1 bottle port
thinly pared rind of lemon
1 stick cinnamon
freshly grated nutmeg
1 blade mace
4 whole cloves
1 pinch allspice
1 tbsp sugar
1/4 pint water
Directions:
Bring all ingredients to the boiling point and serve.
NOTE: If you don’t have mace on hand, double the amount of cinnamon
