New Year's Appetizers!

I am so glad Christmas is over.  I just wasn't into it this year, being our first year away from family and friends because hubby got assigned to Ft. Benning in Georgia and everyone we know and love is in Ohio practically.  That and no snow down here kinda killed my holiday mood.  Hard to get in the Christmas mood when it looks like late fall in your front yard and the lawn guy is using a leaf blower instead of a snow blower.  Yeah.  Not we didn't eat it up in full glutton, Christmas fashion - we did but I am just personally glad this part of the year is over and we are nearly back to normal.

Now since everyone is getting prepared for New Year's Eve parties, I'd like to share two FANTASTIC recipes with you.  I am all for finger foods and drinks on New Year's.  Simple, easy, make ahead type of food is right up my alley and that's what I'm sharing with you today.  First up is a family goodie from my step-mom Lou who first introduced me to her ridiculously uber famous Nacho Rolls that everyone demands near every holiday event (these and Buckeye Brownies but that's a whole other post).  Imagine an egg roll meets a taco, falls in love and then this is what their kid would be like.  YUM on every level.  Secondly, I'd like to introduce you to Sally (Evil Caramel Sauce fame) Darling's so simple its mind boggling Holiday Bourbon Whiskey Meatballs, which graced my holiday table yesterday and will furthermore be added to every appetizer tray I ever make henceforth.  LOL

Red Wine Cranberry Spread with Rosemary Crackers

In retrospect, I wish I had piped the cream cheese on the crackers and then lightly drizzled the red wine cranberry spread on top BUT...

1) I couldn't find my pretty pastry tips earlier in the week when I looked and I wasn't fighting the crazy shoppers just for pastry tips when I know I have some that are hiding somewhere in my kitchen.

2) Looks aside, these were frikkin' delicious and didn't last more than 10 seconds on the plate when I served them.  Nobody would have noticed if they were piped on pretty or not.   Eaten whole!

I would *love* to say I developed this recipe because of the sheer brilliance of it but alas, it is from Beau over at Something Edible.com who had posted it over at Tasty Kitchen where it caught my eye.  I am not one to put cranberry sauce on my turkey but I knew I wanted to do something with cranberry for the holiday.  We are BIG time cranberry fans at our house so when I saw this, the idea just popped into my head that it would be great on cheese and from there it just spiraled into cheese and crackers and finally, into rosemary crackers with cream cheese then this lovely sauce on top.  Man, an easier and tastier appetizer has nary been in my house before.  

I had planned to make my own rosemary crackers from almond flour but my order didn't arrive in time from KAF to make them.  I used store bought and they were a great match to the rich, wine laden cranberry spread.  The rosemary tied into my turkey flavoring too!  (bonus!)  The cream cheese just added a nice texture and tang to meld it all together.  You got crispy crunch, creamy tang and a deep, rich fruity burst in every bite.  Oh, it was delightful!!  I will be making these at Christmas as well to match the mulled wine.  Thought I would share as we all are starting to think about THAT holiday menu now, as well as New Year's parties that are right around the corner too.   :)

And PLEASE visit Beau at SomethingEdible.com to see his gorgeous site and his rather humorous posts.  I am especially fond of the mountain oyster post.  *gross*  And make this spread...Beau assured me it will last about two weeks in the fridge covered IF it lasts that long.  Mine lasted two hours once I broke it out.  Good luck keeping it longer than that.

Beau's beautiful up close picture.

Spreadable Red Wine Cranberry Sauce

from Beau @ SomethingEdible

  

1 cup sugar
2/3 cup red wine (I like Shiraz here)
1/4 cup water
1/4 tsp crystallized ginger minced
1 lemon juice and zest
1/4 tsp salt
1 vanilla bean Pulp required, pod optional.
12 oz cranberries That's one bag; fresh or frozen.

Combine sugar, wine, water, ginger, lemon juice, zest, salt and vanilla (pod & pulp) in a medium saucepan. Stir occasionally on medium heat until the sugar dissolves. Add cranberries and bring to a simmer (still on medium). Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Remove the vanilla pod and buzz with a stick blender (or whatever blender you got) just enough to pop all the berries. Put the vanilla pod back in the jar (if you like), lid and and cool to room temperature before storing in the fridge.