Saturday, July 23, 2011

Come Right In-enjoy a drink with some appetizers


Louise May Alcott once said:
"Stay" is a charming word in a friend's vocabulary.
So with keeping that quote in mind invite some friends over to enjoy conversation, drinks and appetizers.
Peach-Riesling Sangria
serves 8 note that this is a light refreshing summer drink
Ingredients:
  • 1 bottle of dry Riesling wine
  • 1-1/2 cups white cranberry peach drink
  • 1/2 cup peach schnapps
  • 3 TB. fresh lemon juice
  • 2 TB. sugar
  • 1/2 vanilla bean split lengthwise
  • 2 thick lemon slices
  • 2 thick orange slices
  • 2 peaches cut into large chunks
  • 10 raspberries
  • about 3 cups ice cubes
Directions:
  • Mix first 5 ingredients in a large pitcher
  • Scrape seeds from vanilla bean
  • Add bean and stir well
  • Mix in fruit
  • Cover and chill overnight or can make early in day to serve later in the day
  • Serve drink over ice cubes
Florentine Artichoke Dip
serve with garlic bagel chips or pita bread triangles
Ingredients:
  • 1/2 package frozen chopped spinach, thawed use several paper towels to squeeze out moisture
  • 1- 6 oz. jar marinated artichoke hearts drained and chopped
  • 1- 8 oz. package of softened cream cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/3 cup finely chopped onions
  • 2 large garlic cloves chopped finely or 1/2 tsp.prepared garlic from a jar
  • 1-1/2 TB. fresh lemon juice
  • grated provolone cheese
  • 1-1/2 cups bread crumbs (using whole wheat bread crumbs is a good alternative to French baguette crumbs)
  • 2 TB. parsley flakes
  • 2 TB. melted butter
Directions:
  • Combine spinach, artichoke hearts and rest of ingredients except butter, parsley flakes provolone cheese and bread crumbs
  • Stir well
  • Spoon into a lightly greased 9 inch square or pie pan
  • Grate provolone cheese over top of this mixture
  • Mix bread crumbs, parsley flakes and butter-sprinkle on top of grated cheese
  • Bake uncovered 375 for 25 minutes
Panko Breaded Brie
recipe from Lake Elmo Inn, Lake Elmo, MN
Ingredients:
  • Brie
  • Croutons
  • Eggs
  • Flour
  • Panko bread Crumbs
  • Butter
Directions:
  • Make large homemade croutons from baguette. Brush slices with olive oil toast in oven for 5 minutes @ 350
  • Set aside
  • Cut Brie into bite sized pieces (a little smaller that crouton size)dip in flour, then into egg-then into bread crumbs
  • Preheat a saute pan with some butter when hot add brie pieces brown and flip and brown other side(caution-do not cook too long or will fall apart)
  • Place brie on crouton, add very small amount of honey on top of cheese, add one toasted almond and a very light sprinkle of thyme
Note:They are quite addictive and you can not eat just one



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