I’ve been going on and on to my friends about my new favorite cookbook: In a Cheesemaker’s Kitchen by Allison Hooper. It’s my favorite because it’s simple and the main ingredient is my ultimate weakness, cheese! However, the cheese used in all of the recipes is not your average cheese but the best of the best from the Vermont Butter & Cheese Company. It makes any dish one to remember so the recipes I’m sharing are perfect for holiday appetizers!
Appetizers are exciting for me because it’s usually when your family and friends first arrive and you’re gathered in the living room catching up. Appetizers and the holidays always bring back fond memories. Appetizers are also fun to make and are exciting for the taste buds.
Cheese Platters are great but spice things up with Chevre Balls and Bacon-Wrapped Bijou.
Chevre Balls
Ingredients:
8 ounces chevre, plain
spicy: 1/3 cup dried hot peppers (ancho chilies are the best)
sophisticated: 1/4 cup chopped fresh lavender and 1/8 cup coarse ground peppercorn
sweet: 1/3 cup chopped dried apricots and 1/3 cup candied or spiced pecans or walnuts
Directions:
Cut each chevre log into 12 pieces and roll into a small ball (most esaily done when chevre is at room temperature). Roll ball in topping and place on a plate and serve. These can be made a day in advance and refrigerated. Bring up to room temperature before serving.
Bacon-Wrapped Bijou
Ingredients:
5 Bijou (a french style cheese that is sweet yet sharp)
10 slices of high-quality bacon
Directions:
Wrap each Bijou with 2 slices of bacon, crosswise. Bake in the oven at 400 F. for 10 minutes, until bacon is cooked. Blot baked-oil bacon fat with paper towel, let cool for 5 minutes before serving.
Recipe courtesy of Chef Raymond Ost
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I don’t know about you but I’m mouth watering over these recipes. On that note I have one more delicious appetizer that would please everyone’s taste buds during the holidays.
Warm Spinach Mascarpone Dip
Ingredients:
1 small onion, minced
2 tablespoons olive oil
16 ounces frozen chopped spinach
8 ounces mascarpone
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 350 F.
In a large saute pan over medium heat, cook the onion with olive oil until translucent.
Add frozen spinach and heat until spinach is hot but still green. Add mascarpone, salt, pepper, cayenne, Parmesan cheese and stir. Pour the mixture into a small casserole or baking dish.
Bake for 30 minutes until bubbling around the edges. Serve warm with pita chips or sliced baguette.
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Yum!!!!!! Happy Holidays Everyone!
Recipe Source and Image Credits: In a Cheesemaker’s Kitchen by Allison Hooper
Post from: Blisstree