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
