We thought we'd share the easy-peasy appetizers and cocktail recipes from our Scandinavian-inspired party table setting with you.
Blackberry Ombre Sparklers
by Charity Buchika November-28-2017
Festive + beautiful, this is a perfect signature cocktail for the holidays! (Originally from Mon Cheri Bridals)
1 cup fresh blackberries
1 cup sugar
1 cup water
4 sprigs fresh rosemary
1 bottle champagne
In a small saucepan, combine blackberries, sugar and water. Bring to a boil on high heat and then reduce to a simmer and let cook for 12 ~ 15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute.Top with champagne.
Garnish with fresh blackberries or the cooked blackberries and a sprig of rosemary.
I found this creamy, savory/sweet appetizer recipe from The Galley Gourmet. It's at its best the day it's made, but in a pinch it can be reheated and served the next day.
1 1/4 c unbleached all-purpose flour
6 T cold unsalted butter, cut into 1/2 inch cubes
2 T cold vegetable shortening
1/4 t kosher salt
3-4 T ice water
1 c heavy cream
1 extra large egg
2 extra large egg yolks
1/4 t kosher salt
1/8 t freshly ground pepper
4 oz. quality blue cheese, crumbled
1 large shallot, finely chopped
1 (12 oz) bag of fresh cranberries
1/3 c granulated sugar
1/3 c packed light brown sugar
3 T red wine vinegar
1 small garlic clove, minced
1 t chopped fresh rosemary
1/2 t kosher salt
For the tart dough: In the bowl of a food processor, blend together the flour butter, shortening, and 1/4 t salt just until the mixture resembles pea-size meal. Drizzle 3 tablespoons of water over the flour mixture and pulse until incorporated.Squeeze a handful of dough together. If it doesn't hold together, add more ice water 1/2 tablespoon at a time until incorporated.Turn dough out on to a sheet of plastic wrap. Using the corners of the plastic wrap, bring the dough together into a small rectangle.Wrap and refrigerate for at least an hour, or until firm.Preheat the oven to 350º F.
Roll the dough out onto a lightly floured work surface into a 17- x 8- inch rectangle. Fit the dough into a 13 1/2 x 4 x 1- inch fluted rectangle tart pan with removable bottom. Trim excess overhang and refrigerate until firm, about 30 minutes.
Lightly prick the bottom and the sides of the tart shell with a fork. Line the shell with foil and fill with dried beans or pie weights. Bake until sides of the tart are set and edges are golden, about 20 minutes. Remove the foil and weights and bake until golden, about 10-15 minutes. Let cool in the pan on a wire rack for 20 minutes. Reduce the oven temp to 325º F.
For the Filling
In a medium bowl, whisk together the cream, egg, yolks, 1/4 t salt, and pepper until combined. Place tart shell on a baking sheet and scatter cheese over the bottom of the shell. Slowly pour cream mixture into the shell. Bake until the filling is golden and puffed, about 30-35 minutes. Cool tart completely on a wire rack.For the chutney: Combine shallot, cranberries, sugars, vinegar, garlic, rosemary, and 1/2 t salt into a medium saucepan over medium heat. Bring the mixture to a simmer, and cook, stirring occasionally, until the berries have popped and the shallots have softened, about 15-20 minutes. Let cool. The chutney can be made up to one week ahead and refrigerated, covered.
Cut tart into 32-38 pieces and serve topped with chutney. Enjoy!
This yummy recipe is great for a quick holiday app. Originally from Home.Made.Interest, it's a classy stand-in for the not-so-classy typical holiday 'cheese ball.'
1 wheel of brie
1/4 cup golden raisins
1/4 cup dried apricots
1/2 cup dried cranberries
1/2 cup pistachios, lightly crushed
1/4 cup honey
Preheat oven to 350°F.
Place brie on a baking sheet lined with a piece of parchment paper (just in case it leaks).
When the oven reaches 350°F place brie in the oven and bake for 15 minutes.
Combine dried fruit, pistachios, and honey in a small bowl.
Remove from oven, top with the fruit, nuts, and honey, and serve with crackers.
Prep time: Cook time: Total time: Yield: 8 servings