Recipezaar: New Years,Served Cold recipes

Christmas Cheer

Sun, 12 Dec 2004 20:00:55 -0500

Very red and cheerful. Great for people who like both martinis and girlie drinks. -- posted by Sue L

Wasabi Shrimp on Rice Crackers

Mon, 07 Feb 2005 19:58:09 -0500

High marks for presentation -- posted by Gay Gilmore

Dilly Cheese Ball

Mon, 21 Feb 2005 20:00:01 -0500

An easy cream cheese based cheese ball that is delicious on both crackers and bread. -- posted by LUv 2 BaKE

New Yorker Onion Sandwich

Mon, 28 Feb 2005 19:59:52 -0500

This is from Graham Kerr, the man who said, "If you are out of salted nuts, the best appetiser is champagne!" This is from Volume 1 of his CBC Television Cookbooks. I also have Volume 3 and it was published in 1969, so this recipe is some kind of late 1960s cocktail party creation. Graham's recipe notes include: "At heart this is a dish that everyone enjoys except those with ulcers and those who have a romantic meeting with someone who isn't at the party." and, "Vodka based creations blend well." I use party rye-sized pumpernickel bread for the "brown bread rounds" he writes of; also, this recipe is for 2 people only so increase if you're serving a crowd (makes a great summer party treat) but don't make them too far ahead. -- posted by EdsGirlAngie

Lower-Fat Peanut Chocolate Chip Trail Bars

Tue, 12 Apr 2005 16:47:27 -0400

These are moist brownie like bars with just the right amount of chocolate and peanuts. This recipe was originally high fat, but I successfully substitute applesauce for most of the margarine. Excellent served warm, although still very good cool. -- posted by LUv 2 BaKE

Mudslide Shooter

Fri, 29 Apr 2005 15:47:53 -0400

This is the high-octane version. No milk, no ice cream! -- posted by Vino Girl

Kentucky Bourbon Balls

Sun, 20 Nov 2005 21:06:22 -0500

These have always been a hoilday favorite; any kind of holiday! I used to make these with Rum but have now switched to using Bourbon. I have had this recipe for eons and I don't know from whence it came. These can also be frozen &/or refrigerated.Have updated 12/12/2008: changed the amount of Bourbon balls to a count of 20 to 30. -- posted by Manami

Blue Cheese Logs

Tue, 29 Nov 2005 11:03:52 -0500

This is perfect for the Christmas & New Year's Season. Cheese logs can be prepared ahead & frozen. Thaw in the refrigerator overnight and voila you have a wonderful appetizer, already made! This is originally from Southern Living, March 2004. However, I took the liberty to make some changes, for the good, I hope. -- posted by Manami

Holiday Cheese Spread

Wed, 30 Nov 2005 09:36:24 -0500

This is an excellent cheese spread to make for the holidays. Here in Miami as in Cuba, (BC) - before Castro, it is made as "bocaditos de jamon" and they are used for any & all celebrations. They serve it with a special roll or bun - that is on the sweet side - and they are also for canapes. It needs to chill 4 hours before serving, I didn't post the time needed to chill. -- posted by Manami

Wiener Bites

Sun, 08 Jan 2006 21:17:51 -0500

These were served at our Finger Food Fiesta For New Years. My sons gobbled them up. They were extremely easy to make. The recipe calls to serve them hot but they are great after they have cooled down as well. From Company's Coming - Appetizers - by Jean Paré. -- posted by Saturn

Ready Set Go Shooter / Shot

Fri, 24 Feb 2006 08:57:33 -0500

With strawberry, banana & melon this shot is the colour of traffic lights & the flavour of summer. -- posted by Rhiannon&Matt.gauci

Almond Jelly With Fruit Salad

Mon, 27 Mar 2006 19:01:36 -0500

From Notebook February 2006. This recipe needs to be started at least 6 hours ahead or up to 1 day in advance. -- posted by Missy Wombat

Cherry Cola

Tue, 09 May 2006 21:30:15 -0400

Cherry Cola is a good way to have your cold drink and eat it, too. -- posted by ***LunaStar***

Long Island Iced Tea

Sat, 29 Jul 2006 15:09:25 -0400

This is the way I make Long Island Iced Tea. It does taste different from the usual Long Island. The citrus is a nice touch. Since I am frequently asked for the recipe by those that try it... I am posting it for all. As always, use quality liquor. Cheers! -- posted by NcMysteryShopper

Orange Blossom

Fri, 29 Sep 2006 21:41:29 -0400

This tastes like "Orange Julius" with a kick. I remember one particular summer my sister and I floated in the pond* and drank these. Not a worry in the world :) * be careful--your raft may come out from under you. OMG YUM :) -- posted by Queen uh Cuisine

Lemon Compound Butter

Fri, 17 Nov 2006 20:58:04 -0500

Serve on vegetables, fish or chicken. -- posted by ~Rita~

Aunt Jocelyne's Igloo

Sun, 24 Dec 2006 08:23:02 -0500

Wonderful frozen treat that everyone loves. Very colorful and great for the holidays and extremely easy to make. Cooktime is long due to freezing time, as this actually just takes minutes to make. -- posted by Nat Da Brat

Rum Fizz

Sat, 30 Dec 2006 16:04:09 -0500

A delicious blend of fall flavors in an easy to make cocktail. -- posted by Brenda.

Pom Twist

Sat, 30 Dec 2006 16:14:40 -0500

Pomegranate juice is prized for it's flavor and healthful properties. Combined with fruit juice and vodka, it makes a light, refreshing cocktail. -- posted by Brenda.

Spinach Dip

Sat, 30 Dec 2006 22:08:27 -0500

This dip makes a great party appetizer. It has become a regular at our house on holidays and football Sundays. It tastes best when refrigerated overnight. -- posted by Joyce O

Layered Beans and Salsa

Sun, 07 Jan 2007 22:35:09 -0500

My Aunt and Uncle made this at a family reunion and we all requested the recipe. We usually use nacho flavored tortilla chips to give the dip a little more kick. -- posted by Bread 'n Butter

Umani (Japanese Stew of Root Vegetables Seaweed and Chicken)

Mon, 08 Jan 2007 14:49:57 -0500

Rich Japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until cooked, then cooled and reheated, a process that may be repeated several times. This infuses the soy-sugar flavors deeply into the ingredients and leaves very little soupiness. You can approximate this procedure simply by making your nishime/umani a day ahead and refrigerating it overnight, then reheating. The dish may be adapted to include more of the veggies you like, less of what you don't like. Many people also like adding tiny Japanese taro (araimo). Konnyaku (aka konjac/yam cake) is found in the refrigerated section near the tofu. Use either the white, refined type or the brown, unrefined version. Shirataki noodles would be near the tofu as well (I found them at a health food store; apparently they're great for low-carbers) You can make a quick and easy dashi by putting 1 strip of kelp and 1/2 cup bonito flakes (I found them right next to each other in the Asian section of the same store) in 4 cups water or veggie stock and bring it to a boil; as soon as it boils, remove from heat and strain the dashi into a bowl. Burdock root should be found with the fresh produce or use reconstituted dried burdock root. -- posted by littleturtle

Asiago Pate

Tue, 13 Feb 2007 16:48:54 -0500

Mellow Asiago cheese makes a delicious and very easy to put together paté! You can make this a day or two in advance, remove from refrigerator an hour before serving. Try serving with clusters of grapes, toasted walnut halves and tiny crackers on which to spoon the paté. Created by Marilyn Bentz Crowley & Joan Mackie for Food and Drink. Yummo! -- posted by ~Leslie~

Vodka-Vanilla Kiss-Me-Tini

Thu, 22 Feb 2007 23:05:33 -0500

This is an Emeril Lagasse recipe from the food network. -- posted by cookiedog

Coffee Bombe (Polish Bombe-Plombière Kawowa)

Sun, 04 Mar 2007 15:26:59 -0500

A unique coffee dessert. Bombes are another form of ice-cream, made with the addition of whipped cream. The directions are for hand-freezing, but it could easily be made in an electric ice-cream maker according to the manufacturer's instructions. Cooking time is freezing time. -- posted by littleturtle

Icing on the Cake Martini

Sat, 10 Mar 2007 20:44:24 -0500

From Foodnetwork. I have not tried this yet but it looks very pretty. On that website a reviewer suggested coating the rim of the glass in icing and then rolling it in sprinkles. -- posted by cookiedog

Dead Mary Cocktail

Wed, 28 Mar 2007 21:20:05 -0400

MUCH better than it sounds! Some people would love Bloody Marys but they won't try them because they've heard about the spicy HEAT--nothing wrong with that. A lot of really great people don't like spicy food or drink! So, I developed this fine cocktail for you all who have been left out of the Bloody Mary Joy Train for all these years. Enjoy! Big Pat, the old Bone Man. -- posted by Bone Man

Banana Cow

Sat, 21 Apr 2007 13:47:47 -0400

An adult drink featuring Banana Liqueur. If you don't like your drinks too strong, you may want to add some additional milk to taste. -- posted by cookiedog

Orange Scorpion

Sat, 21 Apr 2007 13:48:58 -0400

An adult drink that may sting ya! -- posted by cookiedog

Wet and Wild Lip Tickler

Sat, 21 Apr 2007 13:50:03 -0400

Pucker up! -- posted by cookiedog

Strawberry Pink Squirrel

Sat, 21 Apr 2007 13:50:15 -0400

This is an adult cocktail courtesy of recipegoldmine.com -- posted by cookiedog

Brown Squirrel

Sat, 21 Apr 2007 13:50:13 -0400

Sure to make you feel bushy tailed From Mike West's Squirrel Stuff. -- posted by cookiedog

Strawberry Shortcake

Sat, 21 Apr 2007 13:51:13 -0400

This is a cocktail that tastes like a strawberry shortcake! Recipe features Creme de noyaux and strawberry liqueur. -- posted by cookiedog

Midori Kiwi Margarita

Sat, 19 May 2007 19:39:09 -0400

Posted for Zaar World Tour III. This one has a pretty green color and will cool you down. -- posted by cookiedog

Blue Dragon

Mon, 18 Jun 2007 17:12:30 -0400

Pretty and tastes Great! Posted for Zaar World Tour III Scandinavia. -- posted by cookiedog

Roxy Special

Mon, 18 Jun 2007 17:14:31 -0400

From the Webtender. Posted for ZWT III. Scandinavia. -- posted by cookiedog

Cadillac Margarita

Tue, 19 Jun 2007 21:07:59 -0400

From the Webtender. -- posted by cookiedog

Crostini With Sun-Dried Tomato Jam

Sun, 24 Jun 2007 23:06:19 -0400

I watched Giada make this on TV today and it looks Fabulous! Looks like it would make a great appetizer or light lunch or dinner with a salad. -- posted by cookiedog

Irish Chocolate Ice Cream

Tue, 24 Jul 2007 17:31:56 -0400

This ice cream has a spirited coolness and velvety smoothness. This recipe doesn't require an ice cream maker. Cook time is freeze time. -- posted by Annacia

Randy's Yuckaduck Pitcher

Wed, 01 Aug 2007 18:54:55 -0400

My friend Randy came up with this drink, and I have no idea why he calls it that. Ill have to ask him :) Its as delicious as it is fun to make and drink! This works really well for having along at a campout, where everybody will be sitting around eating, talking, and drinking in a circle. Use whatever fruit you like, but try to include something like watermelon that releases juice easily. -- posted by Uncle Dobo

Lemon Cheesecake With Shortbread Cookie Crust

Wed, 22 Aug 2007 21:46:34 -0400

Sweet, tart and rich cheesecake that is perfect for all seasons. Pure creamy dreamy heaven. Chill 6 hrs or overnight. -- posted by Annacia

Black Eyed Peas & Chickpea Salad

Wed, 12 Sep 2007 22:14:38 -0400

This would be good when you need a LOT for a potluck. Adjust accordingly. -- posted by dicentra

Coffee Coke Fizz

Thu, 01 Nov 2007 17:04:05 -0400

Heres a brand new take of the ever popular Rum and Coke just in time for the coming party season. -- posted by Annacia

Avocado and Feta Salsa

Thu, 22 Nov 2007 17:54:45 -0500

This is my second-most famous salsa - both of my salsas are great, just different. This one is a little fatter and a little more complicated, but also very, very, very good. This is from Southern Living, as is the other salsa. -- posted by larchie

New Year's Eggnog

Fri, 30 Nov 2007 18:10:49 -0500

A very rich, holiday favorite from years ago. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Poultry Liver Parfait With Pear

Thu, 06 Dec 2007 02:16:26 -0500

Can be done a day ahead. Add the garnish before serving. It can be served as an appetizer in shot glasses (12 servings). Or it can be served as starters (6 servings) in espresso cups, martini glass. It comes from Ricardo. -- posted by Boomette

Chocolate-Caramel Tart/Drunken Berries/Vanilla Creme Fraiche

Mon, 10 Dec 2007 18:35:00 -0500

Fleur de sel and edible gold dust are very sophisticated touches! Bon Appetit Magazine, June 2006, edition. This was one of the desserts, my girlfriend had made for her soiree to welcome fall. It was gorgeous! We all loved it - it was awesome! -- posted by Manami

Coquito

Fri, 21 Dec 2007 17:03:21 -0500

I would rather drink Coquitos instead of eggnog during the holidays. I did not see my favorite version posted so I am sharing it with my Beverage Forum buddies for the holidays. Time to make does not include chill time so plan accordingly. Happy Holidays! -- posted by NcMysteryShopper

Fruit Loops Non-Alcoholic Cocktail

Wed, 26 Dec 2007 19:05:22 -0500

I found this on a hunt for non-alcoholic cocktails and mocktails to serve to my friends that don't drink at parties. I haven't tried it yet but I am adding it to the drinks menu for my New Year's party next week. It sounds like it would be fun for kids too. -- posted by Sarah_Jayne

Pineapple and Pecan Cheese Ball

Sat, 29 Dec 2007 18:44:25 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Dolores Jones. -- posted by Sarah_Jayne

Party Punch

Sat, 29 Dec 2007 18:45:34 -0500

Blueberry Buzz Non-Alcoholic Cocktail

Sat, 29 Dec 2007 18:51:11 -0500

This is another discovery in my quest to find non-alcoholic cocktails and mocktails to serve my guests at New Year. It packs a rather sweet punch. It looks a bit like red wine, so I am going to serve it in red wine glasses. -- posted by Sarah_Jayne

French Onion and Beef Pinwheels Rollups

Wed, 02 Jan 2008 22:55:20 -0500

I made these for New Year's Eve this year and they went down pretty well. I had some of the French onion spread left. I served it on the side for people that wanted to dip the pinwheels. The cooking time includes the time chilling the spread before assembling the dish. -- posted by Sarah_Jayne

Fruitcake, the Drink

Thu, 03 Jan 2008 15:24:33 -0500

Not a big fan of making fruitcake but love the taste? Then, try out this "recipe" for a Fruitcake Holiday Drink. All the flavor and none of the hassle. Your guests will think you are brilliant and creative for making it and it will go over well at any holiday gathering. -- posted by Annacia

Candy Cane Drink

Thu, 03 Jan 2008 15:26:19 -0500

This is a real winner, especially when the holidays just scream "peppermint" with all the candy canes and candy hanging around. Why not make a drink out of it? Plus, it's really pretty to look at, too. Nicely presented, this drink will be a true party pleaser. Give it a whirl and see what you think. -- posted by Annacia

Lower Fat Garlic White Bean Dip - With Freezing Directions

Mon, 07 Jan 2008 21:22:25 -0500

This is another of the recipes I have collected in my attempt to find healthier recipes. I am saving it for my next party. Usually it is fairly easy to translate British recipes so that they make sense to folks in the United States. However, sometimes you run into a food item that is more difficult to translate. In the case of this recipe the difficulty lies with 'butter beans' which can apparently mean different things in the States vs the UK. So, for this recipe, butter beans mean the variety of bean that is like a white lima bean. This recipe was first published in the September 2006 issue of the British version of Weight Watchers Magazine. The recipe says it can be frozen. -- posted by Sarah_Jayne

Roasted Tomato Salsa

Tue, 22 Jan 2008 01:05:00 -0500

From Cook's Illustrated, yet another salsa recipe but rather than a quickly thrown together standard tomato/jalapeno/cilantro mix, this one uses oven roasted Roma tomatoes and jalapenos to deepen the flavors. -- posted by SusieQusie

Jello Shots

Tue, 25 Mar 2008 23:25:12 -0400

Great to bring to a party! Bring different colors to match themed events. These are so much better than most of the ones you get at bars. You will need to find the 2oz. plastic cups and lids from your local restaurant supply store. -- posted by Chef #801002

Very Nearly Fat Free Creamy Pineapple & Mint Cracker Spread

Fri, 04 Apr 2008 16:51:21 -0400

This was born when I really needed a sweet fix but couldn't spare the fat grams. I remembered another recipe I enjoyed in the past (and which is in my recipe collection here) where I liked the combination of mint and pineapple together. So, I got the food processor out and experimented a bit. I was pretty happy with the results. The cooking time doesn't include the chill time. -- posted by Sarah_Jayne

Sweet N Sassy!

Sat, 26 Apr 2008 17:34:01 -0400

Diabetics! Need to get your sweet liquory fix? Try this! Its extra sweet and girly. Be careful, these are so tasty it is very easy to drink too much! Credit to my boyfriend for making this for me one night :P -- posted by thestickyskunk

Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)

Mon, 12 May 2008 02:41:18 -0400

This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes the 1hr chilling time. -- posted by Sarah_Jayne

Chinese Quick Pickled Radish Salad With Garlic

Fri, 30 May 2008 01:18:08 -0400

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment. -- posted by French Tart

Katie's Roasted Red Pepper Dip

Sat, 31 May 2008 00:39:52 -0400

Recipe by Katie Lee Joel. -- posted by Sue L

Tuna Pate in Endive

Tue, 10 Jun 2008 01:37:35 -0400

Very simple ingredients are all you need to put together this easy fingerfood for your next cocktail party. Preparation time, which is very quick, does not include chilling time. These can be ahead the night before, if desired. -- posted by JackieOhNo!

Mum's " Mock Chicken" Dip

Wed, 18 Jun 2008 19:05:52 -0400

Isn't it great when you eat something and it takes you back to being a child again! Well thats exactly what this dip does for me. My mum used to make this every time she threw a party or had people for drinks and nibbles. I would always have my own bowl and my own box of crackers and I would go off to some quiet spot and stuff my little face! I still love it now, so much so that I spoon it out of the pan while I'm cooking it (although I am trying to exercise more self control). This is such a quick and easy dip to make with stuff that you would normally have in the house, so a great standby for when people turn up unexpectedly. As for tasting like chicken? Well, Ill let you decide...but I was never convinced. Either way it tastes great! -- posted by Noo

Chutney Cheese Spread

Mon, 30 Jun 2008 18:34:19 -0400

This recipe is a hit with friends and family. It is an appetizer and is delicious spread on crackers, or as a spreadable vegetable dip. Makes and excellent hostess gift. *Note: This is best if prepared with OLD (Sharp) Cheddar Cheese -- posted by Grandma's Country Kitchen

Destruction Bread Dip

Mon, 07 Jul 2008 15:42:29 -0400

Throw some fresh veggies on along with the bread pieces skewered with toothpicks for variety. Got this from a newspaper a very long time ago. This is a really fun appetizer that brings people together around the table. -- posted by BIG_CHIEF

Chocolate Chips and Toffee Cheesecake

Sun, 24 Aug 2008 11:17:15 -0400

Saw this on the Hershey web site and it looked awesome and very easy! Cooling times included - however, may differ slightly! It takes awhile as do most cheesecakes, however - it looks like a great cake. -- posted by Manami

Canadian Maple Walnut Layer Cake With Fudge Frosting

Tue, 21 Oct 2008 23:43:24 -0400

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours - and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. Of course this can be made with excellent maple syrup from the USA, but I have called it a Canadian cake, as the maple syrup and maple extract was sent to me by a kind Zaar friend in Canada. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts but I prefer the taste of walnuts with the maple syrup. -- posted by French Tart

French Tart's Classic Madeleines: Madelines: Little Fluted Cakes

Wed, 19 Nov 2008 16:52:55 -0500

These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you! -- posted by French Tart

Prohibition Classic Cocktail

Sun, 30 Nov 2008 02:35:25 -0500

You can add some soda to this if you need to, but this is no bathtub cocktail! During Prohibition you cannot waste your time drinking a lighter drink. Lillet is a blend of rigorously selected wines and fruit liqueurs, aged in oak vats for around 12 months. Lillet Blanc has a golden color with candied orange, honey, pine resin, lime and fresh mint aromas. This is the stuff in the James Bond cocktails like the Vesper. -- posted by Jess4Freedom

Mini Mochaccino Puddings

Sun, 30 Nov 2008 02:49:56 -0500

I saw these in my mother's copy of Woman's Day when I was on vacation in the States and I wanted to put it here so I would have it when I got back to the UK. It certainly looks yummy! The cooking time includes the chilling time. -- posted by Sarah_Jayne

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Red Pepper Hummus Deviled Eggs

Thu, 04 Dec 2008 23:26:40 -0500

Hummus is one of my favorite foods and I also love deviled eggs. So, when I saw this in a flyer handed out for the 'Summer Fresh Hummus' company I wanted to jot it down. You could surely use the discarded yolks for something else so it doesn't feel wasteful. -- posted by Sarah_Jayne

Kill Devil Punch

Mon, 08 Dec 2008 23:38:52 -0500

Recipe by Phil Ward from Death & Co. Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart {he has a photopgraphic memory}. then tweaks.;) At Death & Co, one of the first places in the country to offer old-fashioned punch-bowl service, he cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.F&W Magazine, 01/2009 Edition, from: New Must-Try Cocktails, Drinks for a Crowd, Published April 2008. Freezing time = at least 6 hours & cooling time = 1 hour. -- posted by Manami

Cranberry Cornucopia Sangria

Tue, 09 Dec 2008 23:06:32 -0500

Adapted from "Peterson's Holiday Helper," by Valerie Peterson (Clarkson Potter, 2008). This is a blend of all the favorite holiday flavors, not really a true sangria. You can use a sparkling cider or grape juice, or even a champagne if you'd like to. Cherries are an excellent addition to this drink as well. This is best left to sit for overnight to let the flavors blend well. -- posted by Jess4Freedom

Miss Patti's Blue Cheese Dip

Tue, 23 Dec 2008 00:36:55 -0500

From Patti LaBelle. Use as a dip for buffalo hot wings or crackers. -- posted by Sue L

Sour Patch Kid

Thu, 25 Dec 2008 20:53:59 -0500

Has a puckery sweet-tartness that reminds me of the candy with the same name. Fun! -- posted by Sue L

Bacon and Horseradish Deviled Eggs

Tue, 30 Dec 2008 21:23:51 -0500

Come on,you know that sounds good! I developed these after attempting to overcome an addiction to bacon and horseradish dip I developed on my recent trip to the States. You can even make these vegetarian by using the Bacos bacon bits that are made out of soy instead of the actual bacon. The recipe can be scaled up pretty easily for bigger crowds. Also, this is one of those times when I am not totally clear on how to translate an ingredient from UK to US. I used what is called 'horseradish sauce' here in the UK. Which, I remember being somewhere in between prepared horseradish and horseradish cream in the States. So, I put one but you can probably use either. -- posted by Sarah_Jayne

Cranberry Angel Parfaits

Tue, 30 Dec 2008 23:48:42 -0500

What a finale to a holiday dinner party. TOH 2009 No less than eight hours refrigeration time needed for yogurt to drain well plus 4 hours for parfaits to chill. -- posted by Julie B's Hive

Fork Tender Slow-Cooked Baked Ham

Thu, 19 Feb 2009 12:00:44 -0500

If you're a fan of sweet, succulent ham then you are sure to love this recipe. The cloves, maple syrup, pineapple juice, ginger, nutmeg and cinnamon spices will create a delicious aroma in your kitchen and have mouths watering. -- posted by Feast Your Eyes!

Caramel Cream Pie With Crispy Rice Topping

Mon, 23 Feb 2009 11:24:34 -0500

Humble ingredients like puffed rice cereal (transformed into a brilliant topping) and graham crackers (crushed with hazelnuts) to yield a tender crust are the core of this surprisingly luxe dessert.F&W Magazine, 11/2008 Edition; From: Ultimate Thanksgiving Planner - Time Saving Tips. 2 hour chilling time Plus overnight chilling.:) -- posted by Manami

Auld Alliance: Scotch Whisky & French Roquefort Pate

Wed, 25 Feb 2009 12:12:05 -0500

This original simple cheese cream from the historic Overscaig B&B in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury. From "A Feast of Scotland" by Janet Warren. 'The Auld Alliance' refers to a series of friendship treaties between Scotland and France, first signed in 1295. -- posted by BecR

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

Sweet Pea Soup With Majorero Cream & Roncal Crisps

Mon, 20 Apr 2009 00:14:22 -0400

From: Cheese Guru by Marcia Kiesel in the February 2005 edition of Food & Wine Magazine. This silky, vividly colored sweet pea puree is ideal for entertaining because it is delicious both warm and at room temperature;;) the soups and crisps can be made entirely ahead, and the tart Majorero cream can be melted just before serving. -- posted by Manami

Smoked Salmon With Beetroot & Vodka Creme Fraiche

Wed, 22 Apr 2009 12:42:24 -0400

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping. -- posted by Sarah_Jayne

Mexican Hot Chocolate Ice Cream

Wed, 06 May 2009 13:32:05 -0400

I am adding this for ZWT5. It sounds great with all the flavours of Mexican hot chocolate but in ice cream form. Cooking time is the freezing time. Don't let that scare you too much! -- posted by Sarah_Jayne

Joe's Sausage-Cheese Balls

Wed, 24 Jun 2009 10:26:05 -0400

I have been making these sausage balls for many years now. I always make them around christmas and thanksgiving for partys and just to have around the house for friends that stop by. They are great! A Must Try Appetizer. -- posted by Chef Teer

Upside-Down Tequila Sunrise

Fri, 24 Jul 2009 15:33:05 -0400

This is such a great cocktail! It's great on taste, easy to make and so pretty! This recipe only makes one drink so it might be wise to go for the pitcher-load! It's sure to be a winner at your house, or pool, or anywhere! BTW: Torani syrups are fantastic, non-alcohol and do so much to flavor your drinks, put in your coffee, in recipes, and include it in your desserts. They come in a ton of flavors, such as caramel, chocolate biscotti, white chocolate, and that's only a few. A lot of them are sugare free. Enjoy! Source: Hungry Girl -- posted by FLUFFSTER

Layered Brownies/White Chocolate Caramel/Cacao Nib Gelato

Thu, 20 Aug 2009 02:05:19 -0400

These "Hawks Bars" are what my friend, Judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! These bars have been named after "Hawks"a restaurant in Granite Bay, Ca. owned by Michael Fagoni and Molly Hawks. Super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.;) Amazing! Incredible!! Bon Appetit Magazine, September 2009 edition. Chilling, cooling & freezer time all included.<> Bits of shell roasted cacao beans; available at specialty food stores. -- posted by Manami

Pear Thyme Fizz

Mon, 26 Oct 2009 18:16:46 -0400

Fresh thyme's savoriness is wonderful against the crips drness of pear. Accompanied by Croque Monsieur Puffs http://www.recipezaar.com/rz.240478 or Roasted Pear Crostini with Gorgonzola, this sparkling cocktail is pure pear'fection! -- posted by College Girl

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

After the Party is Over! Refreshing Detox Fresh Fruit Salad

Sun, 27 Dec 2009 14:50:57 -0500

A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but its also wonderful when served naked, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Champagne Fruit Cup

Sun, 27 Dec 2009 19:05:00 -0500

Chic, refreshing, and oh so French! Serve this elegant champagne fruit cup garnished with a mint sprig, lemon balm, or fresh edible flowers such as violets or rose petals. Courtesy 'Famous French Cookery' by Woman's Day. -- posted by BecR

Shrimp Ceviche With Avocado

Sun, 27 Dec 2009 19:05:40 -0500

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time. -- posted by BecR

Frozen Festive Vodka or Tequila Bottles With Herbs and Berries

Mon, 28 Dec 2009 17:05:20 -0500

Another GREAT Jamie Oliver recipe, and one that I am preparing for New Year's Eve! Jamie says you can use any spirits or liquor, but he suggestes vodka and tequila in his recipe. These bottles look SO festive and pretty, I plan to use holly, berries, bay leaves, fruit slices, ivy and woody herbs for my bottles this year. DO check that the liquor bottle fits INSIDE the plastic water bottle first! This recipe idea for serving liquor originates from Scandinavia. (Prep time is for freezing the bottles.) -- posted by French Tart

Spicy Shrimp Wraps

Sun, 07 Feb 2010 21:33:43 -0500

You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful! -- posted by Manami

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart