Tips on Holiday tablescaping
Style Files: Holiday tablescaping
Stilton Cheese Apricot Bites
1/2 cup Stilton cheese, crumbled
4 ounces cream cheese, room temperature
Directions: Mix Stilton cheese and cream cheese in a medium bowl until blended. Mix in green onions, spoon about 1 Tbls. of the mixture onto each apricot and top with a candied pecan. Makes about 3 dozen.
Red and Green Peppers in Mini Cucumber Cups (Makes about 2-3 dozen)
mini cucumbers cut into about 11/2 inch pieces, scoop out the center with a melon baller ranch dip red and green peppers Fill with dip and have thinly cut peppers sticking out.
Peppadew Peppers Stuffed with Goat Cheese Pesto
Ingredients: 1 jar Peppadew Peppers 6 oz. goat cheese about 4 Tbs. pesto toasted pine nuts
Bacon Wrapped Dates
33 pitted dates
1/3 lb manchego cheese
12 pieces bacon, cut in half or thirds
Directions: Cut your cheese into small rectangles just large enough to fill the cavity of your pitted date. Stuff 1 piece of cheese into each date. Wrap each date with a piece of bacon, secure with a toothpick. Place on baking sheet and broil for 4 minutes. Turn dates over and broil another 4 minutes.
NOTE: you can put a decorative toothpick in each after cooking for the convenience of your
Tuna Tartare Spoons
1 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade”
1 Tbs. fresh ginger
1 1/2 Tbs. soy sauce
1 tsp. rice wine vinegar
1 1/2 Tbs. canola or grapeseed oil
2 Tbs. toasted sesame oil
Pinch Black pepper — several turns from the peppermill works best
2 Tbs. chives
1/4 cup mayo
1 tsp. sesame oil
1/2 tsp. soy sauce Chives for garnish
Directions: Cut the tuna steak into small cubes (1/4” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 2-3 hours is best. Place a dollop onto spoon and top with aioli and garnish with chives.
Pomegranate Champagne Cocktail
Ingredients: fresh pomegranate arils Champagne or Prosecco; chilled Pomegranate juice (Pom)
Directions: Place some pomegranate arils in champagne flute fill with the sparkling wine, dividing it evenly among the flutes, pour in a couple Tbls. pomegranate juice, serve immediately.
Desserts by Barb Lane www.sweetlanebaking.com
French cheeses available at: Heinen’s Fine Foods 500 N. Hough Street