Helpful Holiday Tips

We roamed the internet and found these fabulous appetizers listed in the top of the the Appetizers for 2014


Cherry-Pecan Brie

Ingredients

•        1/3 cup cherry preserves
•        1 tablespoon balsamic vinegar
•        1/8 teaspoon freshly ground pepper
•       1/8 teaspoon salt 
•        1 (16-oz.) Brie round (rind removed from top)
•         Chopped toasted pecans 

Preparation

Stir together cherry preserves, balsamic vinegar, freshly ground pepper, and salt in a bowl. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.

Tiny Tomato Tarts

Ingredients

•        1/2 (14.1-oz.) package refrigerated piecrusts
•        1 (14.5-oz.) can petite diced tomatoes 1 tablespoon chopped fresh basil
•         2/3 cup mayonnaise 
•         1/2 cup grated Parmesan cheese
•         1/4 cup (1 oz.) freshly shredded Cheddar cheese 
•         1/4 cup (1 oz.) freshly shredded mozzarella cheese
•         Garnish: fresh basil leaves

Preparation

1. Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork.

2. Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°.

3. Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture.

4. Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired.

Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and 2. Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.

Cranberry Meatballs

Ingredients

•        2 pounds ground chuck 
•        2 large eggs 
•        1/3 cup dry breadcrumbs
•       1 teaspoon salt 
•        1/2 teaspoon pepper
•        1/2 teaspoon garlic powder
•         1/2 teaspoon onion powder
•         1/2 teaspoon thyme
•        1 (16-ounce) can cranberry sauce 
•         1 (12-ounce) jar chili sauce
•         1/4 cup orange marmalade
•         1/4 cup water
•         2 tablespoons soy sauce
•         2 tablespoons red wine vinegar
•        1 teaspoon dried red pepper flakes

Preparation

Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.

Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

Bacon-Cheese Dip
Ingredients

•       1/2 cup sour cream 1 (4-oz.) package crumbled blue cheese
•        1 (3-oz.) package cream cheese, softened 
•        2 tablespoons diced onion 
•        1/8 teaspoon hot sauce 
•        4 bacon slices, cooked and crumbled 
•        Garnishes: chopped fresh parsley, blue cheese crumbles 
•         Assorted crackers

Preparation

 Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours.

Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.

Cranberry-Pecan Chutney

Ingredients

•        1 cup apple cider 
•        3/4 cup fresh orange juice 
•      1/2 cup sugar 
•        1 (3-inch) cinnamon stick
•         1 (1-inch) piece fresh ginger
•         1/2 teaspoon kosher salt
•        1/2 teaspoon whole cloves 
•         1/8 teaspoon dried crushed red pepper
•        1 (12-oz.) package fresh or frozen cranberries 
•         3/4 cup dried apricots, diced
•        1/2 teaspoon loosely packed orange zest 
•        1/2 cup chopped toasted pecans 

Preparation

1. Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Remove cloves with a slotted spoon, and discard.

2. Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop. Discard cinnamon stick and ginger. Stir in apricots and orange zest; remove from heat. Cool completely. Serve immediately, or chill up to 2 days. Stir in pecans just before serving.

find more like these at.
http://www.southernliving.com/food/holidays-occasions/christmas-holiday-appetizer-recipes/cranberry-pecan-chutney-recipe

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