OCTOBER

OCTOBER

November 20, 2010

The Welcoming!

The holidays are time of celebration, when you can gather your friends and family together to reflect on the past year and look forward to the future. The Maine House is planning the "welcoming appetizer table!" Family looks forward to the holiday appetizers as much as the Thanksgiving feast, which we usually plan late in the day...around 4:00 pm....the gloaming of the day!

These are simply beautiful and delicious....ones that Estelle's has served for many years.


So...find your grandmother's crystal bowls and goblets.....and her crystal platter....surround these lovelies with harvest candles and enjoy your holiday!




Estelle's Southern Jezebel Sauce
1 jar (16 to 18 oz) pineapple preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper
Combine all ingredients. Cover and chill. This sauce is beautiful in little glass jars (check out Wal-Mart or Michaels for inexpensive little jars...)





Cranberry Jezebel Sauce
1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
12 ounces fresh cranberries
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
Fresh mint sprigs



Combine the first 3 ingredients in a medium saucepan; stir well.
Bring to a boil over medium heat; add cranberries. Return to a boil, and cook 10 minutes, stirring occasionally.
Spoon into a bowl; let cool to room temperature. Stir in horseradish and mustard; cover and chill. If you would like, garnish with fresh mint sprigs!


Marinated Cheese Appetizer
2 blocks (8 ounces each) white cheddar cheese
2 packages (8 ounces each) cream cheese, softened
3/4 cup chopped roasted sweet red peppers
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Toasted sliced French bread or assorted crackers


Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13-in. x 9-in. dish.
In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.



"Small cheer and great welcome makes a merry feast."
 ~William Shakespeare


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