by Kathy Douglas | Dec 27, 2021 | Appetizers
Ring in the new year with these yummy mushroom and thyme appetizers. Stovetop sauteed buttery garlic mushrooms served in a Crème Fraîche and thyme-filled appetizer cup. Super easy and super delicious! One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee. Check out the video of our appearance on the show on our New & Events page.
¼ cup Crème Fraîche, room temperature
4 teaspoons thyme leaves
Salt and freshly ground black pepper to taste
2 tablespoons butter
5 ounces mushrooms, sliced very thin
1 small clove garlic, grated or pressed with a garlic press
10 1” appetizer cups
Whisk together the Crème Fraîche, 2 teaspoons thyme, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper. Set aside.
Heat a sauté pan over medium heat, add the butter, and melt, then add the mushrooms, garlic, 1 teaspoon thyme, and ½ teaspoon salt. Sauté until browned and all liquid has evaporated.
Add 1 teaspoon of the Crème Fraîche mixture to each appetizer cup, top evenly with the mushroom mixture. Sprinkle with the remaining fresh thyme and serve warm or at room temperature. Makes 10 appetizers.
by Kathy Douglas | Dec 20, 2021 | Appetizers
Delicious melted Brie topped with a lovely combination of vanilla and apricot jam! Topped with toasted almonds for a little crunch, they are one of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
¼ cup thinly sliced almonds
6 tablespoons apricot jam, room temperature
1/4 teaspoon vanilla
4 ounces of brie cheese, rind removed, room temperature
30 mini tart shells
Preheat the oven to 350˚F. Place the almonds on a sheet tray and toast for 6 minutes until light brown; remove and cool. Whisk together the apricot jam and the vanilla, set aside.
Place a rounded ½ teaspoon of brie into each tart shell. Bake the shells for 5 minutes or until the brie has melted into the bottom of the shell. Remove from the oven and spoon ½ teaspoon of apricot mixture over the melted brie. Place back in the oven and bake 2-4 minutes more minutes or until the preserves have melted.
Remove from oven, cool slightly, then garnish each appetizer with toasted almonds. Serve warm or at room temperature. Makes 30 Appetizers
by Kathy Douglas | Dec 14, 2021 | Desserts, Holiday
The perfect candy to make for sharing or giving! Dark chocolate cups filled with a smooth and creamy bourbon mixture topped with a toasted pecan. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee. Check out the video of our appearance on the show on our New & Events page
2 tablespoons unsalted butter, softened to room temperature
3 tablespoons bourbon, we like Maker’s Mark
1/4 cup sweetened condensed milk
1 1/2 cups confectioner’s sugar
24 one-inch dark chocolate cups
24 toasted whole pecans
Beat the butter, bourbon, and condensed milk together with a hand mixer. Slowly add the confectioner’s sugar beating on low speed until blended and smooth. Place in a piping bag and pipe into the cups. Top with a toasted pecan. Refrigerate for 2-4 hours to set the centers. If serving the next day, wrap in plastic and refrigerate overnight. Makes 24 candies.
by Kathy Douglas | Dec 7, 2021 | Entrees, Holiday
Pan-seared rosemary chicken brushed with a deliciously-sticky combination of orange juice and pepper jelly then skewered with a stem of rosemary. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
2/3 cup hot pepper jelly, room temperature
1/2 cup fresh orange juice
15 rosemary stems, bottom leaves removed from the stem
1 large boneless skinless chicken breast, cubed into 15 pieces
½ teaspoon salt
2 tablespoons olive oil
Whisk together the pepper jelly and orange juice to make a glaze, set aside.
Finely chop the rosemary leaves that were stripped from the bottom of the stems. Cube the chicken breast into 15 pieces, then sprinkle with 2 teaspoons of the chopped rosemary and salt over the chicken; tossing to mix.
Add the olive oil to a skillet over medium high. Cook the chicken, turning once until cooked on all sides, about 5 minutes. Remove the pan from the heat and brush with the orange pepper jelly mixture, leaving the chicken in the hot pan for one minute longer. Cool slightly then skewer one piece of chicken per rosemary stem and serve warm with the extra orange pepper glaze for dipping. Makes 15 appetizers