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Cocktail Cranberry Cocktail 4 ounces Asti Spumante (sweet works best) 1 ounce cranberry juice whole cranberries, for garnish mint leaves, for garnish Combine champagne and cranberry juice in
a champagne flute. Drop a few whole cranberries in the glass and garnish
with mint leaves. Sun Dried Tomatoes (according to however many hors d'oeuvres you want to make) Olive oil (extra virgin) Hydrate tomatoes according to package directions. Place in a container and cover with extra virgin Olive oil. Store, covered for up to two weeks. When ready to make hors d'oeuvres, drain tomatoes. Spread Cream cheese onto sesame crackers, place basil leave in center, top with tomoato. Serve.
Beet Salad 2 pounds red beets, trimmed and peeled Preheat oven to 375°F. Wrap the beets all together or separately in aluminum foil and place in the oven. Bake until tender, 50 minutes to 1 hour, depending on the size of the beets. When they are cool enough to handle, remove the foil and cut the beets into thin rounds. Place them in a salad bowl and let cool to room temperature. When you are ready to serve, add the sliced onion, season with salt and dress with the Olive oil and vinegar. Mix gently and serve. |
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