Ring in the New Year Tastefully
November 25th, 2016
Resolve to eat more warm Brie and crackers in the new year.

Resolve to eat more warm Brie and crackers in the new year.

Welcome 2017 with friends, family and a variety of delicious hors d’oeuvres

 

Holiday Baked Brie

  • 2 tablespoons unsalted butter
  • 8 ounces button mushrooms, sliced
  • Kosher salt
  • Ground black pepper
  • 8-ounce Brie round
  • 3 tablespoons honey
  • 1/4 cup pomegranate arils
  • 1/4 cup shelled pistachios
  • Crackers or toasted bread

Heat oven to 350 F.

In a large skillet, heat butter over medium-high heat. Add mushrooms; cook 8 to 10 minutes, or until deep golden brown, stirring frequently. Season with salt and pepper; remove from heat.

Place Brie on parchment paper-lined rimmed baking pan; drizzle with honey. Transfer to the oven and bake 5 to 7 minutes, or until inside of cheese is softened, but outside remains intact.

Transfer Brie to a serving platter. Top with pomegranate arils, pistachios and mushrooms.

Serve immediately with crackers or bread.

Source: United Dairy Industry of Michigan

 

Spinach and Artichoke Stuffed Mushroom Caps

  • 24 large mushrooms, stemmed; reserve pieces
  • 1 tablespoon olive oil
  • 1 clove garlic, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped frozen spinach, thawed and drained
  • 1 can artichoke hearts, roughly chopped
  • 2 cups crumbled feta cheese
  • 1/2 cup minced onion
  • 1 pinch chili flakes
  • 1 pinch minced scallions

Heat oven to 350 F.
Place mushroom caps in a single layer on a baking sheet lined with foil.

Mince reserved mushroom stems and heat olive oil in a large sauté pan over medium-high heat. Add garlic, mushroom stems, salt and pepper. Sauté for 2 to 3 minutes, or until mushrooms are softened.

Add spinach and artichoke hearts to pan and cook until heated through, about 3 to 4 minutes. Remove from heat and place mixture in a large mixing bowl. Stir in feta cheese and onion. Adjust seasoning to taste.

Using a small cookie scoop, add 2 tablespoons of filling to each mushroom cap. Bake mushrooms 20 to 25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions before serving.

Source: United Dairy Industry of Michigan

 

Butternut Squash Queso Dip

  • 12 ounces butternut squash puree, frozen
  • 1 teaspoon extra-virgin olive oil
  • 1/2 finely diced red onion
  • 1 clove garlic, minced
  • 10-ounce can petite diced tomatoes and green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 ounces Monterey Jack cheese, shredded

Place unwrapped squash in microwave-safe bowl and heat in the microwave for 5 minutes at 50 percent power, or until thawed.

In a large saucepan, heat oil over medium heat. Add onion and cook 4 to 5 minutes, or until translucent. Add garlic and cook 1 minute, or until fragrant.

Add squash, tomatoes, cumin and chili powder; bring to a boil over medium-high heat.

Reduce heat to low and add cheese. Stir until melted. Serve immediately.

Source: United Dairy Industry of Michigan

 

Jalapeño Bacon Deviled Eggs

  • 12 hard-cooked eggs, peeled and halved lengthwise
  • 1/2 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1/4 cup crumbled cooked bacon, plus additional for garnish
  • 1/4 cup finely shredded cheddar cheese
  • 2 tablespoons sweet pickle relish
  • 1/2 cup crispy jalapeños, crushed, plus additional for garnish
  • 3 green onions, chopped, optional

Remove egg yolks, reserving egg whites.

In a small bowl, lightly mash egg yolks. Stir in remaining ingredients.

Spoon or pipe mixture into egg whites. Garnish with additional bacon and crispy jalapeños.

Refrigerate until ready to serve.

Source: French’s

 

Parmesan Crisps with Basil and Sun-Dried Tomato

  • 6 ounces shredded Parmesan cheese
  • 1/2 cup balsamic vinegar
  • 2 tablespoons sugar
  • 8 basil leaves
  • 8 sun-dried tomatoes

Heat oven to 375 F.

On a baking sheet, make eight flat circles out of 11/2 tablespoons cheese each. Bake cheese for 5 minutes, or until it begins to turn golden.

Using a metal spatula, remove crisps from pan immediately, placing on a rack or plate to cool.

Place vinegar and sugar in a small saucepan and boil until mixture is reduced to about 1/4 cup and is thickened.

Top each crisp with one fresh basil leaf and one sun-dried tomato. Drizzle balsamic reduction over top.

Source: United Dairy Industry of Michigan

 

Sweet Bacon Smokies

  • 1 package bacon
  • 1 package little smokies (little sausages or hot dogs)
  • 1 cup apple butter

Heat oven to 350 F.

Place parchment paper on a jelly roll pan or other edged baking pan.

Cut bacon strips into thirds. Wrap each strip of bacon around a smokie, piercing with a toothpick to hold bacon in place. Place smokies on pan.

Baste each smokie with a generous amount of apple butter.

Bake 20 minutes. Remove and flip each smokie. Baste again with apple butter. Reduce heat to 275 F and bake another 20 minutes, until bacon is cooked to desired doneness. Make sure apple butter does not burn.

Transfer smokies to a slow cooker on low heat to keep warm for serving.

Source: Musselman’s Apple Butter