Wine Night Appetizers

DSC_0045
DSC_0083My friends and I are at that age where clubs are no longer fun but we’re still looking to drink and have a good time. Our solution?

Wine night.

We started wine night about a year ago, pretending to be classy and googling wine and cheese pairings. HA! A year later, I still can’t tell you what to pair blue cheese with. But that’s kind of not the point of wine night. It’s not a night to be snobby wine enthusiasts (no offense) but to make time for each other to catch up over 5 bottles (lol) of wine and some cheesy appetizers – the real reason why my friends come over 😉

Since we just had wine night last week, I thought I would snap some photos and share the recipes with you all. Today, you get 3 recipes in 1 post. Yes, get excited.

Beets and Goat Cheese Dip

Beets and Goat Cheese Dip

Ingredients

Preparation:
20 min
Cooking:
1 h
Ready in:
1 h 20 min

Instructions

  1. Toast the pistachios for about 4 minutes at 350°F. Season with salt and let cool
  2. Clean your beets by washing and cutting off greens.
  3. Wrap in foil individually and roast in oven at 400°F. Depending on your size of beets, it can be from 1-2hours. The beets are done with a toothpick can be inserted without any resistance, like a potato. Let cool
  4. Peel the beets by rubbing the skin off. If you're having difficulty, use a paper towel to rub the skin off.
  5. Cut the beets into a small dice.
  6. Pulse pistachios in the food processor until it's broken down to about a 1/4 of it's size. Set aside.
  7. Combine goat cheese and heavy cream in a food processor until smooth.
  8. Add a dollop of goat cheese into the beets along with the oregano, salt, pepper, and olive oil. Mix well.
  9. Lay out the beet mixture on a casserole dish to about 1 1/2 inches high.
  10. Pipe or spread the goat cheese on top. I used a star tip to make it decorative.
  11. Sprinkle on the pistachios.
  12. Serve with crackers.

Notes

Gougères (Cheese Puffs)

Gougères (Cheese Puffs)

Ingredients

For: 50 pieces
Preparation:
20 min
Cooking:
20 min
Ready in:
40 min

Instructions

  1. Preheat oven to 375°F
  2. Bring water, milk, butter, and salt to a boil, making sure butter is completed melted.
  3. Turn off heat and add flour. Stir until the dough form a ball.
  4. Transfer to a mixer and paddle for 3 minutes to let out steam and cool.
  5. Turn mixer on medium and add one egg at a time. Be sure to wait until the egg is completed absorbed before adding another.
  6. Fold in the gruyere and chives with a rubber spatula.
  7. Pipe on a parchment paper or silpat into 1.5 inch rounds.
  8. Brush on egg wash, pushing in any points made from piping the dough.
  9. Baking for 10 minutes, turn off oven and leave in there another 10 minutes.

Notes

Fig and Blue Cheese Hors D’oeuvres

Fig and Blue Cheese Hors D’oeuvres

Ingredients

For: 30 pieces
Preparation:
30 min
Cooking:
10 min
Ready in:
40 min

Instructions

  1. Rehydrate the figs by placing them in a pot with just enough water to cover them, and bring it to a boil.
  2. Reduce to a simmer and cook for about 5 minutes. Drain and set aside.
  3. Preheat oven to 350°F
  4. Bring the sugar and water to a boil. Add the walnuts and continue to cook until the water is evaporated. There should be no liquid pooling at the bottom of the pan, but instead a nice coating of syrup on the walnuts.
  5. Spread on baking pan lined with either parchment or a silpat. Sprinkle with salt.
  6. Baking for about 10 minutes, until walnuts are dry and crispy. Set aside.
  7. To assemble: Place a few crumbles of blue cheese on a cracker. Place a slice of fig on top, and finish with a candied walnuts. A drizzle of honey and a baby arugula for garnish is optional.

Notes

One thought on “Wine Night Appetizers

Leave a Reply

Your email address will not be published. Required fields are marked *