Upon learning about an exchange student from Venezuela that friends of ours were hosting, I immediately wanted to have a gathering so she could meet others that we know from the same country. Being a Naturalized Citizen I know how wonderful and exciting it is to meet people who share my origin of birth.
APPLE CIDER BOURBON PUNCH
In a medium bowl, toss 2 cored and chopped Granny Smith apples with 2 tablespoons of lemon juice and 1/2 teaspoon ground cinnamon. In a large pitcher, mix 3 cups chilled sparkling hard apple cider, 1 1/2 cups bourbon, and 1 1/2 cups apple cider.
Enjoy!
Recipe adapted from Better Homes and Gardens, September 2014
MINI CHEESE BALLS
8 ounces cream cheese
8 ounces goat cheese
8 ounces almond milk cheese
2 teaspoons honey
1/2 teaspoon grated lemon rind
1/2 cup slivered almonds, toasted
1 teaspoon minced thyme
Place cream cheese, goat cheese, almond milk cheese, honey and grated lemon rind in a large bowl, and beat with a mixer at medium speed for 2 minutes or until smooth. Freeze for 15 minutes.
Place almonds and thyme in a food processor, process until finely ground. Place nut mixture into a shallow dish.
Roll cheese mixture into small balls, gently roll each one in nut mixture, coating well.
Enjoy!
Recipe adapted from Cooking Light, December 2015
BLUE CHEESE TEA CRACKERS
BLUE CHEESE SPREAD
8 ounces cream cheese, softened
4 ounces crumbled blue cheese
CRACKERS
3/4 cup flour
3/4 cup toasted pecans, finely ground
4 tablespoons butter, cut into small pieces
1/3 cup blue cheese, crumbled
toasted pecan halves for garnish
With a mixer, beat cream cheese and crumbled blue cheese until smooth.
Heat oven to 325F.
Combine flour and pecans in a food processor. Pulse to mix. Add butter, and pulse until mixture resembles coarse meal.
Add blue cheese and process until dough is completely combined. Transfer dough to a floured board and roll out. Cut circles from dough, and bake for 25 minutes or until crackers are golden brown and firm in the center.
To assemble, put about a teaspoon of spread on each cracker, garnish with a pecan half.
CHESTNUT HUMMUS
Heat oven to 350F. Place 8 ounces of mushrooms and 1/2 cup peeled and steamed chestnuts on a baking sheet. Drizzle with olive oil. Bake for 40 minutes.
In a food processor, combine the mushrooms, chestnuts, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon tahini, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 (15 ounce) rinsed and drained can of chickpeas, and 2 garlic cloves. Process until smooth.
Enjoy!
Recipe adapted from Cooking Light, December 2015
BUTTER COOKIES
1 cup unsalted butter, room temperature
2/3 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 cup turbinado sugar
In the bowl of an electric mixer, fitted with the paddle attachment, combine butter and light brown sugar, beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
Roll dough into 3 logs, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Heat oven to 350F. Line a baking sheet with parchment paper. Roll cookie log in sugar, coating it evenly, and slice into 1/4 inch rounds. Place cookies on baking sheet about 1-inch apart. Bake until golden brown, 15 to 20 minutes. Remove from oven and let cool completely on wire racks.
Recipe adapted from Martha Stewart
