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.
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
Another easy appetizer, delicious Beef Tenderloin, Bacon, and Gorgonzola Steak bites sitting in a pool of steak sauce. 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.
8-ounce Tenderloin, cubed into 20 pieces
1 tablespoon your favorite steak seasoning
2 tablespoons olive oil
10 slices Precooked Bacon, cut in half, room temperature
2 ounces Gorgonzola
1/4 cup of your favorite steak sauce or bbq sauce
Blot dry the Tenderloin and cut into 20 pieces. Gently toss in the steak seasoning, set aside.
Preheat a skillet on medium high heat. Add the oil and heat briefly. Add the seasoned meat to the skillet and cook for 2 minutes, or long enough to sear the sides but keep the center rare.
Remove from the skillet and cool.
Wrap each seared tenderloin with 1/2 piece of bacon and secure with a tooth pick. Stand the wrapped tips up on a sheet pan and pack about 1/2 teaspoon of the cheese in the center of the bacon.
Preheat oven to 350˚F and heat the bacon-wrapped tenderloins for 5 minutes or until cheese is melted. Add 20 small dollops of steak sauce to a platter. Place each tenderloin on top of the sauce and serve, Makes 20 servings.
One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Start your Thanksgiving Day celebration with this holiday favorite – oven-toasted camembert cheese topped with Stonewall Kitchen’s yummy Holiday Jam and toasted walnuts. Easy, elegant, and so simple, but so delicious. Check out the video of our appearance on the show on our New & Events page.
8-ounce camembert wheel
1/2 cup Stonewall Kitchen Holiday Jam
1/4 cup chopped toasted walnuts
2 tablespoons chopped rosemary
Crackers or toasted baguette
Heat the oven to 375°F. Remove the rind off the center of the top of the cheese by cutting and leaving 1/4” rim around the top. Using a spoon, remove a 1/4” layer of the exposed cheese.
Place the cheese wheel, cut side up, in a dish close to its size, and add the jam to the center top where you cut and remove the cheese. Top with the toasted walnuts, then sprinkle the rosemary over the top. Place in the oven and bake for 15-20 minutes or until the cheese is very soft; serve immediately with the crackers or toasted baguette.
The perfect way to start your Thanksgiving celebration! Leaf-shaped cheese crackers served with a bourbon, cider, and orange juice cocktail. Napkins are available from Paper Source!
Cheese Leaf-shaped crackers
1 cup sourdough starter
1 cup All Purpose Flour
1/2 teaspoon salt
4 tablespoons butter softened to room temperature
¼ cup finely grated pecorino Romano Cheese
¼ cup mixed bread seed topper
Mix together the starter, flour, salt, butter, and cheese to make a dough. Cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F. Flour your work surface, rolling pin, and the top of the dough.
Roll it about 1/8″ thick. Cut out in leaf shapes and place on a parchment lined sheet trays.
Sprinkle with seeds, pressing to make them stick.
Bake the crackers for 20 to 25 minutes, until they’re starting to brown around the edges. Cool completely.
Bourbon Cider Cocktail
3/4 cup apple cider
2 tablespoons bourbon
1/4 cup fresh blood orange juice
1-inch piece of fresh ginger sliced into thin rings
One thin slice from a blood orange
Fill a cocktail shaker with ice. Add cider, bourbon, orange juice, and ginger slices; shake until well chilled. Strain into a cocktail glass. Garnish with the orange slice.
Our fresh sliced tomato topped cornbread cakes are full of spicy hatch chilies and cheddar cheese. Serve warm for the perfect treat for a Cinco de Mayo celebration!
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup finely grated cheddar cheese, plus two tablespoons
1 cup buttermilk
4 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
4 ounce can hatch chilies, well drained
10 thin tomato slices, about the size of the top of the baking cup
Preheat the oven to 400 degrees F; lightly coat eight baking cups with cooking spray. Whisk together the cornmeal, flour, sugar, baking soda, salt and 1 cup of the cheddar cheese in a large bowl. In a medium bowl, whisk together the buttermilk, melted butter, and eggs. Add to the cornmeal mixture and whisk until just combined. Stir in the chilies then rest the batter for 15 minutes.
Evenly fill the baking cups about ¾ full. Place in the oven and bake for 9 minutes or until the cornbread cakes are just starting to set on the top. Remove and top each one with a tomato slice and then evenly add the remaining cheese over the tomato slices. Place back in the oven and bake until the cornbread portion is just golden brown about, 5-7 minutes more or when a cake tester comes out clean. Remove from the oven and cool slightly. Serve warm with butter.