December 2010
This month, it was all things "merry" for the Eat-n-Greet at St. Hilary. We are excited that this new ministry is so well received---the food was gone in record time and everyone raved over the recipes.
December 2010 Menu
Roast Beef, Arugula and Blue Cheese ToppersBasil-Roasted Red Pepper Spread (with crackers)
Water Chestnuts with Bacon (and a sweet sauce)
Black Forest Brownies
Sparkling Cranberry Punch
Roast Beef, Arugula and Blue Cheese Toppers
12 baby arugula leaves
3 thin slices of deli roast beef
1 tablespoon Blue Cheese dressing
3 green grapes (halved)
3 cherry tomatoes (halved)
(this recipe above makes 12 appetizers)
Top crackers with arugula and roast beef. Drizzle with the blue cheese dressing and top with either a cherry tomato or grape half.
Basil-Roasted Red Pepper Spread
5 pitted black olives, halved
1 tub (12 oz) cream cheese spread (room temp)
1/4 cup lightly packed FRESH basil (only use fresh for the best results)
1 garlic clove, finely minced (use FRESH)
2 tablespoons of sliced almonds, toasted
RITZ or other favorite assorted crackers
(this recipe makes 1-1/2 cups of spread)
Mix cream cheese, basil, and garlic in a bowl. Spread a nice rounded teaspoon on each cracker, top with olive half, strip of red pepper and an almond.
*****using FRESH basil and mincing the garlic yourself is the key to the great taste. This alone is an excellent cracker spread, and is also delicious spread on bread (use in place of mayo) for a vegetable sandwich, and can be used as a bagel spread.
Water Chestnuts with Bacon (and a sweet sauce)
1 can of WHOLE water chestnuts
1-1/2 pounds of sliced bacon
(for the sauce, whisk all of these together)
1/2 cup brown sugar
1/4 cup of mayonnaise (do not use Miracle whip)
1/2 cup chili sauce
Cut the bacon strips in half, lay on a foil lined cookie sheet and bake at 400 degrees until the bacon starts to turn slightly golden--DO NOT COOK TOO LONG! The bacon strips will still need to be pliable to work with, you will finish cooking the bacon to crispy in the second baking!
Wrap each chestnut with one of the half sliced of par-cooked bacon, and secure with a wood toothpick. Dip into the sauce and lay back on the cookie sheet (drain excess bacon fat off the foil). Bake for 5-7 minutes, to allow the sauce to become a glaze on the bacon wrapped chestnuts. Serve either hot or room temp. Makes approx. 30
Black Forest Brownies (with a Christmas coloring!)
(these are ooey-gooey, decadent brownies, so cut them small!)
1 box of your favorite brownie mix
4 cups of mini marshmallows
20 maraschino cherries, drained & chopped-1/2 cup
1 cup Candy coating, either chocolate, or to get that Christmas color effect, red and green (Merkins or Wilton melting candy chocolate)
Bake brownies as directed on box for the "fudgey" recipe. Immediately from the oven spread the marshmallows over the top of the baked brownies, and place back into the oven and allow the marshmallows to puff and turn a light golden brown. Remove from oven and cool.
When cooled, place 1 cup of the candy coating into a ziptop freezer bag and heat in microwave in 30 second increments until melted and smooth (this will be hot so handle carefully) Remove from microwave and knead the melted candy coating in the bag. Snip off one corner of the bag and drizzle the coating over the pan of brownies.
You can do multi colors like we did, just repeat melting for the second color. Allow the brownies to cool down completely and cut. Brownies will be sticky because of the marshmallows, we found that spraying a large knife with butter spray, and cutting straight down (rather than sawing back and forth) really helped minimize the mess!
Sparkling Cranberry Punch
(by popular request, we did this punch again!)
2 qts cranberry cocktail, chilled
1 qt sparkling water (unflavored and unsweetend seltzer water), chilled
1 can (6oz) frozen pink lemonade concentrate thawed
In a large bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve Immediately.
25 Servings (about ½ cup each)
