My last question was so well answered I thought I'd try another. I'm having a

C

cynupstateny

Well-known member
meeting of club officers at my house on Thursday evening. Thought, in addition to soft drinks, I'd whip up some sangria. Any suggestions as to what to snack on with the drinks. Nothing messy, we'll be taking notes. Giada made some herbed crackers this week that I thought I'd check out but I'd also like something else. Savory only, please.

 
Re: . Pepper jelly tarts can be made in the morning

and can be eaten in one or two bites they are quite pretty.

PEPPER JELLY TARTS

2 cups shredded cheddar cheese

½ cup softened butter

1 tsp. paprika

1/8 tsp. cayenne pepper

1 cup flour

2/3 cup hot pepper jelly

Using medium speed of an electric mixer beat together cheese, butter, paprika and cayenne until blended. Stir in flour just until mixture forms dough. Shape into 30 small balls. Press each ball into a mini muffin cup to form a tart shell. Spoon l tsp jelly into centre of tart. Bake 400 for l0 minutes or golden brown. Cool in pans 5 minutes. Remove from pan (I find it easiest to run a sharp knife around edge and then use a spoon to lift out)

Cool on rack. Serve warm or room temperature.
Baked tarts may be frozen (I have never tried this)

 
Love this on crackers or sourdough--REC: Domain Chandon Cheese Spread...

To go along with the sangria I'd probably go with a Spanish blue.


Domain Chandon Cheese Spread

1 tablespoon walnuts -- toasted (I like more)
1 tablespoon chives -- chopped
1 tablespoon parsley -- chopped
2 ounces blue cheese
8 ounces cream cheese -- softened
Sourdough bread

Chop walnuts, chives and parsley briefly in food processor. Toss together with crumbled blue cheese and mix well. Process cream cheese until creamy, add blue cheese and walnut mixture and blend until thoroughly combined. Do not over mix.

 
Sylvia's wonderful REC: Savoury Cheddar Thumbprint Cookies...

Savoury Cheddar Thumbprint Cookies

Recipe By :Canadian Living

1 1/2 cups Shredded white old Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup Butter -- softened
1 Egg yolk
1/4 tsp Pepper
1 cup All-purpose flour
1 cup Finely chopped pecans -- or unblanched almonds
1 cup Hot pepper jelly

In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth. Add egg yolk and pepper; pulse until blended. Add flour; pulse just until soft dough forms.

Place pecans on plate. Place 1 cup water in bowl. With hands, roll scant tablespoonfuls of dough into 1-inch balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in centre of each. Refrigerate for 15 minutes.

Bake in centre of 350°F oven for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet on rack. (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks; bake in 350°F oven for about 3 minutes to recrisp.) Fill indentations with hot pepper jelly.


Source:
"Gail's"
S(Forum Member):
"Sylvia of Montreal"
Yield:
"36 pieces"
Start to Finish Time:
"1:30"
T(Baking Time):
"0:15"

 
I served these at a get-together a couple of months ago and they were a hit. Also, the

Proscuitto and Gruyere Pinwheels in T&T are very good.

 
I served these recently, piped on individual Endive leaves. Fun presentation, great spread!

 
Darn, can't find the source, but I made these this evening and they were GREAT!

Sweet & Spicy Pecans

1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 Tbl. sugar
1 Tbl. chili powder
1/8 tsp. ground red pepper

Stir the 1/4 cup water in the warm water until dissolved. Stir in pecans and let soak 10 minutes. Drain. Combine the 2 Tbl. sugar, chili powder and ground red pepper and toss to coat. Place single layer on lightly greased baking sheet (I used parchment). Bake at 350 deg. for 10 min. until golden, stirring once.

 
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