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
www.bhg.com/
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
www.cookinglight.com/
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
www.cookinglight.com/
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
www.marthastewart.com/cook
