 |
Christmas-Colored Cheese Dip with Garlic Bread
Serves 61 box cheese fondue
1 tbsp. crumbled gorgonzola
1 tsp. chopped tarragon
1 medium vine-ripened tomato, seeds removed, chopped
½ cup olive oil
1 whole French baguette
3 cloves garlic
1. Preheat oven to 350° F.
2. Follow fondue recipe on box. Whisk in crumbled gorgonzola, chopped tarragon and diced tomatoes.
3. Pour fondue into a fondue pot or a cast iron skillet (to retain heat). On an angle, slice the baguette into ¼-in. thick slices. 4. Drizzle olive oil on baguette slices and bake in oven for 5 minutes or until golden brown. Rub garlic on each baguette slice.
Serve next to cheese dip, standing up in a festive coffee cup.
Honey-Roasted Brussels Sprouts with Pearl Onions and Bacon
Serves 6
20 medium-sized Brussels sprouts
16 pearl onions
8 cups water
1 tbsp. olive oil
1 tbsp. unsalted butter
2 tbsp. honey
Pinch of salt and freshly ground black pepper
10 slices of bacon, cut into 1-in. pieces, fried and drained
1. Preheat oven to 375° F.
2. Trim bottom of each Brussels sprout, about ½-inch, peel off and discard the outer darker green leaves. Peel each pearl onion and discard the husk.
3. In a heavy-duty saucepan, bring water and a pinch of salt to boil. Add Brussels sprouts and onions and cook for about 4 minutes until tender.
4. While Brussels sprouts and onions are cooking, create an ice bath in a large mixing bowl using ice and cold water. When Brussels sprouts and onions are tender, remove and drain them from the hot water and immediately submerge them in the ice bath, cooling them completely. After they are cooled down, drain them from the ice water and set aside.
5. Heat a heavy-duty sauté pan over medium heat and when pan is hot, add olive oil, butter, Brussels sprouts with onions, honey, salt and pepper. Cook all ingredients until the Brussels sprouts are heated through, about 2 minutes.
6. Remove from heat and place the sauté pan into preheated oven for about 8 minutes.
7. At the end of the 8 minutes, add the bacon and to the mixture. Cook in the oven for an additional 2 minutes. Remove from the oven, toss and serve.
Stuffed Cherry Peppers and Roasted Chestnut Soup >
Get up-to-the-minute celebrity news and photos on your cellphone, iPhone or Blackberry at www.people.com!
