What appetizers/finger foods would go well with hot cider?!
We're having a hot cider party (apple cider cooked with rum) for 6-8 people and I'd like to serve some snacks that are a little more impressive than just a bowl of chips!.
I'm looking for something relatively easy (with a high success rate) and inexpensive, that would compliment apple cider well!.
Any ideas!?Www@FoodAQ@Com
I'm looking for something relatively easy (with a high success rate) and inexpensive, that would compliment apple cider well!.
Any ideas!?Www@FoodAQ@Com
Answers:
You could mini pumpkin pies baked into tart crusts!. Www@FoodAQ@Com
If you're looking for savory foods, pork and cabbage go well with apple!. You could prepare pulled pork and put small amounts on top of bite size bread rounds, or do a mini cabbage roll on a stick, or a fancy mini coleslaw wraps - wrap the coleslaw in rice paper perhaps and slice into sushi-type pieces!. Perhaps a pork tenderloin sliced thinly and wrapped around a slices of pear or apple!.Www@FoodAQ@Com
Make grilled cheese sandwiches and trim the crusts!. Then using a cookie cutter (simple shape is best) cut out little sandwiches!. Depending on the shape/size you should get 2 to 4 sandwiches each!. Make sure you use cheddar cheese (or American, if you must)!. And if you'd like you could add a thin slice of deli ham before grilling!. Keep them warm in a low oven or reheat them on the bread cycle of your microwave!.Www@FoodAQ@Com
A variety of apple slices with warm carmel for dipping, maybe some crushed nuts to heap on also!.
An apple crumb cake
Coffee cake
If you go to thepioneerwomancooks!.com she has a very, very, very easy apple dumpling recipe!. I made it and thought no one would like it--oh my, they went stark raving mad for it!. My husband took a pan to work and they think I am the best cook ever (LOL, I fooled them!)Www@FoodAQ@Com
An apple crumb cake
Coffee cake
If you go to thepioneerwomancooks!.com she has a very, very, very easy apple dumpling recipe!. I made it and thought no one would like it--oh my, they went stark raving mad for it!. My husband took a pan to work and they think I am the best cook ever (LOL, I fooled them!)Www@FoodAQ@Com
gingersnaps
cheese and cracker tray
pumpkin angel food cake:
one can pumpkin, one box angel food cake!. make angel food according to box directions, stir in the regular can of pumpkin and one tablespoon of pumpkin pie spice!. bake according to box!. its yummy!
enjoy
Www@FoodAQ@Com
cheese and cracker tray
pumpkin angel food cake:
one can pumpkin, one box angel food cake!. make angel food according to box directions, stir in the regular can of pumpkin and one tablespoon of pumpkin pie spice!. bake according to box!. its yummy!
enjoy
Www@FoodAQ@Com
oh pumpkin muffins would be so good!. here is a recipe that i used its for pumpkin bars but I made muffins with them!
http://allrecipes!.com/Recipe/Pumpkin-Bar!.!.!.
they are so good! good luck!Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Pumpkin-Bar!.!.!.
they are so good! good luck!Www@FoodAQ@Com
Get a good recipe for apple or pumpkin muffins, and make them in tiny muffin tins!. Remember to shorten the cooking time accordingly!.
Www@FoodAQ@Com
Www@FoodAQ@Com
spice cupcakes made with the cider!.Www@FoodAQ@Com
Cheese Straws (or Cheese Crackers)
2 sticks butter
8 oz!. sharp or extra sharp cheese, grated
2 cups AP flour
2 cups rice crispies
1/2 tsp!. paprika
1/2 tsp!. cayenne pepper, or more to taste
1/2 tsp!. salt
Let margarine and cheese stand until room temp!. Add rest of ingredients, and mix all together with your hands!. It will be a stiff dough!. Roll into small balls, put on ungreased cookie sheet and mash with a fork like PNB cookies, criss-cross!. Bake at 325oF for about 15 min!.
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MAKE-AHEAD BACON-CHEDDAR STUFFED MUSHROOMS
6 slices bacon
16 large cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onion
1? cups shredded cheddar cheese
1!. Preheat oven to 400oF!. Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, dice and set aside!.
2!. Remove mushroom stems and chop!. Wipe caps with damp paper towel to clean; set aside caps!.
3!. In a large saucepan over medium heat, melt the butter!. Slowly cook and stir the chopped mushroom stems and onion until the onion is soft!. Remove from heat!.
4!. In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar!. Mix well and scoop the mixture into the mushroom caps!.
5!. Bake in the preheated oven 15 minutes; remove the mushrooms from the oven, and sprinkle with the remaining cheese!. If desired, you can bake 2-3 minutes more to melt cheese!.
To freeze: wrap baking dish tightly and freeze them before baking in the oven!. A freezer bag would work great for storing these once they are frozen!. Let defrost and then bake as directed above!.
--RecipeZaar!.com
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Spicy Pumpkin Dip
1? cups canned pumpkin puree
1? cups canned chickpeas, drained and rinsed
3 Tbsp!. tahini (sesame seed paste)
1 clove garlic
1 tsp cayenne
1 tsp cumin
2 Tbsp!. olive oil
2 Tbsp!. lemon juice
Salt and pepper to taste
In a food processor, process pumpkin and chickpeas until fairly smooth!. Add remaining ingredients to food processor and process until smooth!. Season to taste with salt and pepper!.!. Serve with pita chips!.
Makes 3 cups
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Dipped Gingersnaps
2 cups sugar
1? cups vegetable oil
2 eggs
? cup unsulphured molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional granulated or raw sugar
1 (24-oz) pkg vanilla-flavored candy coating(almond bark)
Preheat oven to 350°!.In a mixing bowl, combine sugar and oil, beating at medium speed with an electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Add molasses, stirring to combine!. In another bowl, combine flour, baking soda, ginger, cinnamon, and salt!. Gradually add to creamed mixture, beating well!.
Shape into 3/4-inch balls and roll in additional sugar!. (Using raw sugar will make them sparkle!.) Place balls 2 inches apart on an ungreased baking sheet!. Bake for 10-12 minutes per batch, or until cookie springs back when lightly touched!. Remove to wire racks to cool!.
Melt candy coating in a microwave oven, according to package directions!. Dip half of each cookie in melted candy coating; shake off excess!. Place on waxed paper to harden!. Store in an airtight container!.
--Taste of the South !.comWww@FoodAQ@Com
2 sticks butter
8 oz!. sharp or extra sharp cheese, grated
2 cups AP flour
2 cups rice crispies
1/2 tsp!. paprika
1/2 tsp!. cayenne pepper, or more to taste
1/2 tsp!. salt
Let margarine and cheese stand until room temp!. Add rest of ingredients, and mix all together with your hands!. It will be a stiff dough!. Roll into small balls, put on ungreased cookie sheet and mash with a fork like PNB cookies, criss-cross!. Bake at 325oF for about 15 min!.
-----------------------------
MAKE-AHEAD BACON-CHEDDAR STUFFED MUSHROOMS
6 slices bacon
16 large cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onion
1? cups shredded cheddar cheese
1!. Preheat oven to 400oF!. Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, dice and set aside!.
2!. Remove mushroom stems and chop!. Wipe caps with damp paper towel to clean; set aside caps!.
3!. In a large saucepan over medium heat, melt the butter!. Slowly cook and stir the chopped mushroom stems and onion until the onion is soft!. Remove from heat!.
4!. In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar!. Mix well and scoop the mixture into the mushroom caps!.
5!. Bake in the preheated oven 15 minutes; remove the mushrooms from the oven, and sprinkle with the remaining cheese!. If desired, you can bake 2-3 minutes more to melt cheese!.
To freeze: wrap baking dish tightly and freeze them before baking in the oven!. A freezer bag would work great for storing these once they are frozen!. Let defrost and then bake as directed above!.
--RecipeZaar!.com
-------------------------------------
Spicy Pumpkin Dip
1? cups canned pumpkin puree
1? cups canned chickpeas, drained and rinsed
3 Tbsp!. tahini (sesame seed paste)
1 clove garlic
1 tsp cayenne
1 tsp cumin
2 Tbsp!. olive oil
2 Tbsp!. lemon juice
Salt and pepper to taste
In a food processor, process pumpkin and chickpeas until fairly smooth!. Add remaining ingredients to food processor and process until smooth!. Season to taste with salt and pepper!.!. Serve with pita chips!.
Makes 3 cups
------------------------------
Dipped Gingersnaps
2 cups sugar
1? cups vegetable oil
2 eggs
? cup unsulphured molasses
4 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional granulated or raw sugar
1 (24-oz) pkg vanilla-flavored candy coating(almond bark)
Preheat oven to 350°!.In a mixing bowl, combine sugar and oil, beating at medium speed with an electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Add molasses, stirring to combine!. In another bowl, combine flour, baking soda, ginger, cinnamon, and salt!. Gradually add to creamed mixture, beating well!.
Shape into 3/4-inch balls and roll in additional sugar!. (Using raw sugar will make them sparkle!.) Place balls 2 inches apart on an ungreased baking sheet!. Bake for 10-12 minutes per batch, or until cookie springs back when lightly touched!. Remove to wire racks to cool!.
Melt candy coating in a microwave oven, according to package directions!. Dip half of each cookie in melted candy coating; shake off excess!. Place on waxed paper to harden!. Store in an airtight container!.
--Taste of the South !.comWww@FoodAQ@Com