Sunday, October 23, 2011

Open House Recipes

My husband is out of town for a few days, and thanks to some strategic scheduling this weekend (and a great deal of help from my parents), I managed to get the kids to swimming, skating, and church, we hosted a playdate, I made a snack to take to the kids' choir party at church, I did an Epicure party, and I found time to prepare a ton of food for 20+ people this afternoon!
I hosted an open house for my Epicure customers, and we drank some delicious tea from Sisters Leap Exceptional Teas and ate lots of goodies that I made with my Epicure Selections products.

Here are all the recipes I made:

SPICY CHEESE BUNDLES (a spicy version of the incredibly popular EXTRAORDINARY CHEESE DIP, baked in wonton wrappers)
1 pkg. cream cheese
1 c. mayo
1 c. cheddar cheese, grated
1 tbsp. Pueblo Bean Dip Mix
1 1/2 tsp. Cinco Pepper Blend

Combine ingredients together.  Place wonton wrappers into a mini muffin tin and use a mini scoop to fill up each wonton with the cheese mixture.  Bunch the edges of the wonton wrappers together to make little bundles.  Bake at 350 F for 15-20 minutes.
I think these were my favourite - I am definitely making these again!
1/4 c. butter
1 tbsp. Sage & Apple Stuffing Seasoning
1 baguette

Mix butter and stuffing seasoning.  Spread on thin slices of baguette.  Bake at 400 F for 5 minutes.
Now you don't have to wait for Thanksgiving to get your stuffing!
1 pkg. cream cheese
4 tbsp. Cran & Apple Cinnamon Cheese Ball Seasoning

Beat together until smooth, and form into a ball.  Roll in sliced almonds if you like.  Refrigerate until ready to serve.  (I served this with cinnamon cookies but it's also great on apple slices or bagels.)
A tasty dessert cheeseball.
CROSTINI WITH GOAT CHEESE, TOMATOES, AND TAPENADE (I slightly modified the amounts and made a double batch.)
200 ml. canned black olives, drained and chopped
1 tbsp. Tapenade Herbs
1/4 c. olive oil
3 tomatoes, diced
1 c. goat cheese

Combine olives, herbs, and olive oil.  Mix in tomatoes and crumbled goat cheese.  Serve on baguettes or crackers.
This doesn't look very appealing, but I quite enjoyed it!
BEER-BATTERED ONION & BACON MINI CHEESE BALLS (based on this original recipe that I entered in a Philadelphia cream cheese contest... I didn't end up winning, but I totally should have!)
1 pkg. cream cheese
1 c. cheddar cheese, grated
4 tbsp. Onion & Bacon Cheese Ball Seasoning
1 c. flour
1 egg
1 c. beer

Combine first three ingredients.  Make a batter out of the next 3 ingredients.  Use a mini scooper to make little cheese balls and coat them in the beer batter.  Heat a pot of canola oil and then deep fry the cheese balls until they are golden brown.
I didn't get to sample one, but I'm assuming they tasted pretty good.  I mean, they're deep-fried cheese balls - how could they taste bad?
1 1/2 c. flour
3/4 c. cocoa
1/2 tsp. baking powder
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla

Combine first three ingredients in a bowl.  In a separate bowl, combine remaining ingredients.  Add dry ingredients and stir just until combined.  Use a mini scoop and and a mini muffin pan and bake at 350 F for 12-14 minutes.  Makes 48.
These are so delicious!
GINGERBREAD CRÈME BRÛLÉE (I slightly modified the amounts so that it was more like the recipe I normally use.)
5 egg yolks
6 tbps. sugar
1 tsp. Gingerbread Spices
1 tsp. vanilla
2 c. whipping cream

Whisk together egg yolks and sugar.  Add in remaining ingredients and whisk together.  Pour into rammekins (I put 1/3 c. in each one) and place rammekins in a baking dish with water.  Bake at 325 F for 45 minutes.  They should be firm on the surface but still jiggly underneath.  Once they have cooled, sprinkle a layer of sugar on top and then use a blow torch or place them under the broiler for 5 minutes until the sugar makes a crust.  Cool to room temperature before serving.
This is only a fraction of the crème brûlées I made this weekend.  Everyone said they were great, so I'm glad I put in the time to get them all baked and brûléed!

1 wheel of brie cheese, top rind removed
equal parts Hot Buttered Rum and butter (I used about 2 tbsp. of each)
crushed pecans

Heat Hot Buttered Rum, butter, and pecans in a frying pan.  Place brie in a baking dish and pour the mixture over top.  Bake at 350 F until brie melts.  Serve with baguette slices.
Ooey gooey cheesey goodness covered in butter & rum!
A simple but elegant appetizer.  That wine jelly is my favourite thing in the whole wide world right now!
So there you have it --- I hope you enjoy the recipes, and please let me know if you end up trying some of them at home!
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1 comment:

Anonymous said...

just made the crème brûlée and that was a hit! thanks for the recipe!