Tips on Holiday tablescaping

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Style Files: Holiday tablescaping

Stilton Cheese Apricot Bites

Ingredients:

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

Ingredients:

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

Ingredients:

1 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade”

Marinade

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

Topping:

Sesame Aioli

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
Barrington

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s