Since 1938 Barber & Haskill has been a family owned business serving the Barrie, Midland and Orillia areas. We are dedicated to providing you with the best in products, services and pricing.

Thursday, December 4, 2014

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

  •        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 
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

  •        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
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

  •        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
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

  •       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
 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

  •        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 
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.

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