The holiday season is quickly approaching again. Time for all the family and friend gatherings that make this time of year so much fun. I love going to parties and seeing how everyone decorates their homes be in Christmas trees or Menorahs. All the twinkling lights get me into the holiday season.
And of course I love to eat. The variety of appetizers that you see over the holidays is endless. Those who love to cook and host parties always take the time to make delicious food. Or it’s a party where everyone contributes, so you get all their favorites.
I love to find foods that are different than the usual cheese and crackers, little quiches or a tomato bruschetta. Not that I don’t love all those dishes, I just want to try new things.
So, I came across the recipes below years ago and never tried them until recently. They were in a folder of a zillion other recipes I had pulled out of magazines. I love to make toppings for crostini, as I can eat a couple and be full. For me, the flavors of the blueberry-grape relish and the blue cheese and apple-grape relish were unique, and I can’t wait to use them for my first holiday gathering. I hope you enjoy them too.
Blueberry-Grape Relish
2 cups of fresh blueberries
2 cups of seedless grapes
1/3 cup sugar
1 Tb. fresh ginger, peeled and finely chopped
1 tsp. fresh rosemary, finely chopped
2 Tbs. red wine vinegar
Coarse salt & fresh ground pepper
Rinse and dry the blueberries and grapes. Place fruit and remaining ingredients, except the salt and pepper, in a large skillet. Bring to a boil, reduce the heat and simmer gently until the grapes begin to break down, approximately 15-20 minutes. Season with salt and pepper to taste. Let cool completely before using or storing. Serve on your favorite toasts or crackers. Makes 2 cups.
Pistachio Covered Cheese Log
8-oz. cream cheese
1 cup coarsely grated sharp white cheddar cheese
1 Tb. Dijon mustard
1 Tsp. Worcestershire sauce
Coarse salt & fresh ground pepper
1 cup shelled pistachios, coarsely chopped
Crostini or crackers for serving
In a medium bowl, using an electric mixer, beat cream cheese, cheddar cheese, Dijon and Worcestershire until well combined. Season with salt and pepper. Cover and refrigerate until slightly firm, about 1-2 hours. Meanwhile, in a medium skillet, toast pistachios over medium heat, stirring frequently until fragrant and golden, about 7 minutes. Transfer to a platter and let cool.
Transfer cheese mixture to a piece of waxed paper. Shape the mixture into a log about 6 inches long. Cover with pistachios, pressing to adhere. Wrap the log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to a day). Serve on crostini or with crackers.
Blue Cheese and Apple-Grape
Relish with Collard Greens
3/4 cup of apple cider
1/4 cup of golden raisins
1/2 Granny Smith apple
1/2 cup of red seedless grapes
1 Tb. flat-leaf parsley, finely chopped
2 tsp. scallion, finely sliced
Kosher salt & fresh ground pepper
1 long baguette
1 Tbs. extra-virgin olive oil, extra for brushing baguette
2 cups of collard greens
1 tsp. cider vinegar
5 oz. of creamy blue cheese (Gorgonzola or Roquefort)
Position a rack in the upper third of the oven and heat to 350º.
Briskly simmer the cider in a small saucepan over medium heat until reduced to 1/2 cup. Add the raisins and set aside to cool.
Peel and core the apple and cut it into 1/4-inch dice. It should yield 1 scant cup. Combine the apples with the grapes, parsley and scallion in a medium bowl. Add the cooled cider mixture and toss to coat. Season to taste with salt and pepper. Trim the collard greens and thinly slice. In another bowl, toss the greens with the 1 Tb. of olive oil, adding salt and pepper to taste.
Cut the baguette into 24 1/2-inch slices and arrange on a rimmed baking sheet. Brush the tops with the olive oil. Bake until crisp and pale golden, for about 10 minutes.
Spread the blue cheese on the crostini, top with the greens, pressing them gently into the cheese. Top with the apple relish and serve. Yields 24 pieces.
Party hardy and enjoy your holiday season!