WINE & CHEESES
Any combination, here is a little assistance
for those who are still unsure
DIFFERENT WINE & CHEESE PAIRING IDEAS:
BLUE - Full-bodied reds, full-bodied whites, light
dry whites, sweet whites
BRIE - Medium and full-bodied reds, fruity whites,
champagne
CAMEMBERT - Light, medium and full-bodied reds
MILD CHEDDAR - Light and fruity reds, most whites,
champagne
SHARP CHEDDAR - Full-bodied reds, fruity reds
EDAM - Medium reds, fruity roses, light dry whites,
champagne
EMMANTAL - Light and medium reds, fruity whites
FETA - Light reds, fruity whites
GOUDA - Medium and light reds, roses, light dry
whites, champagne
GRUYERE - Semi-sweet whites, light wines
HAVARTI - Dry reds, dry whites
MUENSTER - Fruity and light reds, full-bodied dry whites
SWISS - Most wines, both red and white
BAKED TRIPLE VEGGIE DIP
1-1/2 cups 100% Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.) Chive & Onion Cream Cheese Spread
1/2 cup Mayo Real Mayonnaise
PREHEAT oven to 375°F. Reserve 1/4 cup of the Parmesan cheese; set aside. Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
BAKE 35 min. or until lightly browned. Serve hot with WHEAT THINS Snack Crackers or assorted cut-up vegetables.
SUBSTITUE
Prepare as directed, using Reduced Fat Parmesan Style Grated Topping, Chive & Onion Light Cream Cheese Spread and Mayo Light Mayonnaise.
GRILLED FRUIT FONDUE
1 Granny Smith apple
1 large, firm nectarine
1 cup fresh pineapple
1 small, slightly under-ripe banana
2 6-oz. containers Yoplait Light Yogurt; Very Vanilla
2 tbsp. fat-free cream cheese
2 tsp. Splenda
1 tsp. cinnamon
Cut all fruit into large, bite-size chunks. In a skillet
sprayed with
nonstick spray (or on the grill if you’ve got it), grill fruit
on medium to
high heat for approximately 4 minutes, flipping fruit halfway
through.
Fruit should be slightly browned on outside, but still firm
inside. In a
microwave-safe bowl combine yogurt, Splenda, cream cheese and
cinnamon.
Heat for 45 seconds in microwave. Stir and microwave for an
additional 40
seconds. Serve fruit and cheese sauce with skewers or fondue
sticks for
easy dipping!
CREAMY EGGPLANT DIP
1 large eggplant (large enough to yield about 2 cups cooked
flesh)
1 bulb garlic
1/2 cup fat-free plain yogurt
3 tbsp. dried parsley
1 and a 1/2 tbsp. lemon juice
1/4 tsp. salt
OPTIONAL
pepper, red pepper flakes,
Begin by preheating oven to 400 degrees. Remove excess papery
skin
surrounding the garlic bulb (but don't peel completely) and wrap
bulb in
tinfoil. Pierce eggplant in several places with a fork. Place
eggplant in a
baking dish sprayed lightly with nonstick spray. Place dish and
foil-wrapped
garlic in the oven and cook for 40 minutes (or until soft &
tender),
flipping eggplant halfway through. Remove eggplant and garlic
from oven and
allow to cool. Once cool enough to handle, peel garlic cloves
and place them
in a blender. Slice eggplant open and peel back skin. Measure
out 2 cups
eggplant flesh (score flesh with a knife to make it easier to
scoop out) and
place in blender as well. Add yogurt, parsley, salt, and lemon
juice to the
blender and puree until well mixed. If desired, season to taste
with pepper,
more s alt, and/or red pepper flakes (for heat). Makes
approximately 4
half-cup servings.
FRUIT 'N' NUT SPREAD
1 pkg. (8 oz) softened cream cheese
1/4 c orange juice
1/2 dried cranberries
1/2 c pecans
asst'd crakers, breads
Beat cream cheese & orange juice til smooth. Fold in berries, nuts. Cover, refrig
for at least
30 min.
APPETIZER VEGGIE WREATH
2 (8-oz.) packages of refrigerated crescent rolls
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped green vegetables (bell peppers,
broccoli, cucumber, green onions)
1/4 cup chopped red bell pepper
Heat oven to 375 degrees. Remove dough from cans in rolled
sections; do not unroll. Slice each dough section 7 times
to yield 8 rounds each (16 per package). Place custard cup
on an ungreased cookie sheet. Lay flat dough circles around
the center cup touching each other to form wreath shape, then
arrahge an outer ring. The circles should all be touching each
other but do not press together. Remove the cup and Bake at
375 degrees for 11 to 13 minutes or until golden brown. Cool
one minute; loosen with spatula and slide onto wire rack to
completely cool.
Place wreath on platter. In small bowl, combine cream cheese,
sour cream, dill and garlic powder; blend until smooth. Spread
the mixture over the wreath. Decorate the wreath with assorted
green vegetables pieces, then sprinkle with red pepper.
Refrigerate until serving time. To serve; pull apart the slices
of the wreath. Yield: 32 Pieces
TUNA TEA SANDWICHES
1/2 cup pitted Mediterranean olives, such as Calamata
1/4 cup sun-dried tomatoes (not oil-packed), quartered
3 garlic cloves, peeled and halved
2 canned artichoke hearts, drained and halved
1/2 to 2/3 cup extra-virgin olive oil
2 1-inch-thick tuna steaks (about 1 pound total)
Salt, optional
freshly ground pepper
4 teaspoons capers, rinsed and patted dry
2 teaspoons finely diced red onion
1 teaspoon chopped fresh thyme
Juice of 1 lemon
10 slices of white bread, crusts removed
Place the olives, tomatoes, garlic, artichoke hearts and 1
tablespoon of
the olive oil in a food processor. Pulse until coarsely chopped,
adding up
to 2 more tablespoons of olive oil if needed to make a
spreadable paste.
Using a sharp knife, slice each tuna steak in half
horizontally to create
4 steaks about 1/2 inch thick. Heat 2 tablespoons of the olive
oil in a
large nonstick skillet over medium-high heat until it ripples.
Season the
tuna generously with salt and pepper and sear the fish on both
sides until
cooked through, about 2 minutes per side, adding another
tablespoon of olive
oil between batches if needed. Transfer the tuna to a large bowl
and break
into small pieces. Add the capers, onion, thyme, lemon juice and
1/4 cup of
the olive oil and stir.
3. Spread a generous amount of the olive mixture on 5 slices of
bread and
top with a heaping spoonful of tuna and another piece of bread.
Slice each
sandwich in half diagonally.
MINTY SHRIMP ROLLS
12 ounces cooked medium shrimp, tails removed (25 to 30
pieces)
1/4 pound snow peas (ends removed), thinly sliced on the
diagonal
1 tablespoon chopped dill
1 teaspoon chopped mint
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
Salt, optional
freshly ground pepper
16 small rolls
In a bowl, combine the shrimp, snow peas, dill, mint, mayonnaise
and lemon
juice. Mix well and season to taste with salt and pepper. Slice
the center
of a roll about three-quarters of the way through and fill with
the shrimp
mixture. Repeat with the remaining rolls.
CUCUMBER ROUNDS W/BEET CREAM & SMOKED SALMON
1/4 cup sour cream
1/4 cup cream cheese, at room temperature
1/4 cup jarred pickled beets, drained and chopped
1 teaspoon fennel seeds
Salt, optional
freshly ground pepper
1/2 European cucumber, sliced into 16 rounds (1/4 inch thick)
4 ounces sliced smoked salmon, cut into 16 strips
In a bowl, combine the sour cream, cream cheese, beets and
fennel seeds and
stir well. Season to taste with salt and pepper. Place a
cucumber round on a
platter and top with a dollop of the beet mixture. Roll up a salmon strip
and place on top of the beet mixture. Repeat with the remaining
cucumber
rounds.
BACON & CHEESE BRUSSELS SPROUTS
6 thick-cut strips bacon, any kind, stacked and
quartered crosswise (24 pieces)
24 brussels sprouts, trimmed
Salt and pepper
2 teaspoons pure maple syrup
1/4 pound sharp cheddar cheese,
cut into 24 small cubes
In a medium skillet, cook the bacon over medium heat until
cooked through
but not crisp, about 6 minutes; drain on paper towels.
2. Cook the brussels sprouts in the bacon fat until golden brown
and tender,
about 10 minutes; discard the fat. Season with salt and pepper
and drizzle
with the maple syrup. Serve each brussels sprout on a toothpick
with a piece
of bacon and a cheddar cube
CONFETTI SANDWICHES
1 large can crushed pineapple (drained, reserve juice)
2- 8 oz packages Philadelphia Cream Cheese - room temperature
1 jar maraschino cherries (drained and chopped)
1 cup confectioners sugar
1 loaf white bread
Mix cream cheese, pineapple and cherries with mixer till smooth,
add
confectioners sugar. Add some pineapple juice to thin for a
spreading
consistency. Spread this onto bread. Refrigerate sandwiches
until time to
serve.
TIP
*Refrigerate in a sealed plastic container and place a
slightly damp
paper towel on top. This will keep the bread from drying out.*
Cut into
quarters when ready to serve!
NO-YOLK DEVILED EGGS
"A mashed potato mixture magically replaces the yolk
filling."
10 hard-cooked eggs
3/4 cup mashed potatoes (prepared with skim milk and margarine
1 tablespoon fat-free mayonnaise
1 teaspoon prepared mustard
2 to 3 drops yellow food coloring, optional
Paprika
OPTIONAL
you can add 1/2 tablespoon freshly grated Parmesan, finely grated onion, a little dill pickle relish, dill weed and what ever other flavors you like in the potato mixture
Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside.
In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
