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