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.
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
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.
So simple and easy, this side dish of butternut squash, apples, and onions are so good on their own, they only need a sprinkling of fresh rosemary and salt. We elevated the flavor with a spicy watercress oil and freshly grated Pecorino Romano.
1 cup fresh Watercress leaves
1/2 cup Grape seed oil
Add to a blender and process until purée. Place a coffee filter over a jar. Pour into the coffee filer and allow the oil to drip through the filter into the jar. Discard the filter and remaining watercress in the filter.
2 cups butternut squash, cut into ½ inch cubes
1 large onion, sliced in thin wedges
2 Fuji apples, seeded and cut into 16 wedges per apple
2 Tbsp olive oil, divided
1/2 tsp salt, divided
2 tablespoons fresh rosemary leaves, divided
1/4 cup grated Pecorino Romano cheese
Pre-heat oven to 450˚F.
Toss cubed butternut squash with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet.
Toss the onion and apple with 1 tablespoon grape seed oil, 1 tablespoon rosemary and season with 1/4 teaspoon salt. Place in a single layer on a baking sheet. Place both sheets in the oven and roast the apple and onion for 20-30 minutes, or until tender and nicely browned. And roast the butternut squash for 40 minutes, or until tender and nicely browned.
Divide evenly on six plates and top with a drizzle of Watercress oil and sprinkle evenly with the Pecorino Romano cheese. Serve warm.
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.
Slay your Halloween with this fun dessert. While they look ghoulish, these pumpkin and white chocolate mini cheesecakes are quite delicious. We used Wilton Blood Red Syrup and mini Candy Knives to add a spooky finishing touch. This recipe uses a scale to measure in grams for accuracy.
For the Crust
115 g Graham cracker crumbs
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
43 g unsalted butter, melted
For the Filling
114 g white chocolate, chopped, melted
270 g cream cheese
35 g pure maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
100 g pumpkin purée
1/4 cup sour cream
For the Topping
114 g white chocolate, chopped, melted
1/2 cup sour cream
1 tablespoon pure maple syrup
Wilton Blood Red Syrup
Wilton Candy Knives and Hatchets Set
Preheat the oven to 350℉. Line the bottom of six mini springform pans with parchment. Butter the parchment and the sides of the pans.
To make the crust – Mix all the ingredients of the crust together. Divide the mixture between the mini cheesecake pans and press it into the bottom of the pan to form the crust. Place on a sheet tray in the oven and bake for 15 minutes. Remove and cool completely.
Preheat the oven to 325℉.
To make the filling – Using a stand mixer on medium low, cream the cream cheese with the melted white chocolate and then add the eggs one at a time, mixing to combine completelyafter each addition. In a small bowl combine the maple syrup, spices, pumpkin purée and sour cream. Add to the cream cheese mixture and stir until completely combined.
Divide the batter evenly between the pans. Place on a sheet tray in the oven and bake at for 25-30 minutes until set. Remove and set aside, leaving the oven on.
To make the topping – Whisk together all of the topping ingredients and pour an equal amount over the cheesecakes, spreading evenly. Place back in the oven and bake at 325℉ for 10 minutes more to set the topping.
Remove and cool completely in the springform pans. When completely cool, run a knife around the edge of the springform plans to loosen, then refrigerate in the pans covered overnight.
After chilling overnight, remove from the springform pans and decorate with Halloween syrup and candy knives. Refrigerate until 30 minutes before serving.