This year's Annual Holiday Bash menu is set. The dishes have been taken down from the high shelves and washed, the silverware has been polished and is looking shiny and new, the linens have been pressed, the wine glasses have been washed and the invitations have been delivered. I have decorated the tree, strung some lights, and put a wreath on the door. Every year, I plan a menu with at least one new entrée or dessert for my guests to enjoy. This year the menu includes this Cranberry Panna Cotta for dessert, and I will be serving it with two Gallo Family Vineyards wines: a crisp Moscato and a tasty Pinot Grigio. The Cranberry Panna Cotta with the light bodied, refreshing Moscato and the citrus flavor of the Pinot Grigio are the perfect pairing for the big bash.
Sunday, December 13, 2015
Saturday, November 5, 2011
Baked Apricot Spread
(preheat oven to 350 degrees)
4 oz. Cream Cheese~softened
1/2 cup shredded Cheddar
1/4 cup Sour Cream
1/4 cup sliced, dried Apricots
1/3 cup Sliced Almonds
The recipe called for sliced Dried Apricots.
I used the dried Apricots~YUM!, but I chopped them instead
of slicing them. I thought they might be easier for guests to handle
if they were smaller. I don't know?? It's just my paranoia coming
out like it does every time I entertain.
Anyway, I chopped them by slicing them first, and then...
turning the slices around, and chopping them up.
Set them aside for a minute.
Put the softened cream cheese, and the cheddar into a bowl.
Mix it up really well.
I like to do this by wearing food safe gloves, and using my hands.
It really gets things mixed perfectly, but a mixer will do the job also!
Add the sour cream and apricots.
Mix again like above.
Place mix in a baking dish.
Top with the sliced almonds.
The recipe called for 1/3 cup. I just put them on the
top of the dish until I thought there were enough.
I did not make them thick, and I tried to
cover the entire surface.
Bake for 15 minutes.
Serve with crackers of your choice.
This recipe is great tasting, hot or cold!
Thanks for joining me today!