The perfect candy to make for sharing or giving! Dark chocolate cups filled with a smooth and creamy bourbon mixture topped with a toasted pecan. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee. Check out the video of our appearance on the show on our New & Events page
INGREDIENTS
2 tablespoons unsalted butter, softened to room temperature
3 tablespoons bourbon, we like Maker’s Mark
1/4 cup sweetened condensed milk
1 1/2 cups confectioner’s sugar
24 one-inch dark chocolate cups
24 toasted whole pecans
INSTRUCTIONS
Beat the butter, bourbon, and condensed milk together with a hand mixer. Slowly add the confectioner’s sugar beating on low speed until blended and smooth. Place in a piping bag and pipe into the cups. Top with a toasted pecan. Refrigerate for 2-4 hours to set the centers. If serving the next day, wrap in plastic and refrigerate overnight. Makes 24 candies.
Pan-seared rosemary chicken brushed with a deliciously-sticky combination of orange juice and pepper jelly then skewered with a stem of rosemary. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
2/3 cup hot pepper jelly, room temperature
1/2 cup fresh orange juice
15 rosemary stems, bottom leaves removed from the stem
1 large boneless skinless chicken breast, cubed into 15 pieces
½ teaspoon salt
2 tablespoons olive oil
INSTRUCTIONS
Whisk together the pepper jelly and orange juice to make a glaze, set aside.
Finely chop the rosemary leaves that were stripped from the bottom of the stems. Cube the chicken breast into 15 pieces, then sprinkle with 2 teaspoons of the chopped rosemary and salt over the chicken; tossing to mix.
Add the olive oil to a skillet over medium high. Cook the chicken, turning once until cooked on all sides, about 5 minutes. Remove the pan from the heat and brush with the orange pepper jelly mixture, leaving the chicken in the hot pan for one minute longer. Cool slightly then skewer one piece of chicken per rosemary stem and serve warm with the extra orange pepper glaze for dipping. Makes 15 appetizers
Another easy appetizer, delicious Beef Tenderloin, Bacon, and Gorgonzola Steak bites sitting in a pool of steak sauce. One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
8-ounce Tenderloin, cubed into 20 pieces
1 tablespoon your favorite steak seasoning
2 tablespoons olive oil
10 slices Precooked Bacon, cut in half, room temperature
2 ounces Gorgonzola
1/4 cup of your favorite steak sauce or bbq sauce
INSTRUCTIONS
Blot dry the Tenderloin and cut into 20 pieces. Gently toss in the steak seasoning, set aside.
Preheat a skillet on medium high heat. Add the oil and heat briefly. Add the seasoned meat to the skillet and cook for 2 minutes, or long enough to sear the sides but keep the center rare.
Remove from the skillet and cool.
Wrap each seared tenderloin with 1/2 piece of bacon and secure with a tooth pick. Stand the wrapped tips up on a sheet pan and pack about 1/2 teaspoon of the cheese in the center of the bacon.
Preheat oven to 350˚F and heat the bacon-wrapped tenderloins for 5 minutes or until cheese is melted. Add 20 small dollops of steak sauce to a platter. Place each tenderloin on top of the sauce and serve, Makes 20 servings.
One of our Six-Or-Less-Ingredient Holiday Appetizers we featured on WAVE Country with Dawne Gee! Start your Thanksgiving Day celebration with this holiday favorite – oven-toasted camembert cheese topped with Stonewall Kitchen’s yummy Holiday Jam and toasted walnuts. Easy, elegant, and so simple, but so delicious. Check out the video of our appearance on the show on our New & Events page.
INGREDIENTS
8-ounce camembert wheel
1/2 cup Stonewall Kitchen Holiday Jam
1/4 cup chopped toasted walnuts
2 tablespoons chopped rosemary
Crackers or toasted baguette
INSTRUCTIONS
Heat the oven to 375°F. Remove the rind off the center of the top of the cheese by cutting and leaving 1/4” rim around the top. Using a spoon, remove a 1/4” layer of the exposed cheese.
Place the cheese wheel, cut side up, in a dish close to its size, and add the jam to the center top where you cut and remove the cheese. Top with the toasted walnuts, then sprinkle the rosemary over the top. Place in the oven and bake for 15-20 minutes or until the cheese is very soft; serve immediately with the crackers or toasted baguette.
Chef Kathy and Chef Jake will be showing Dawne Gee some great ideas for easy six-ingredient holiday appetizers. Look for our upcoming posts on our recipe blog for the recipes we featured on the show.
Tuesday, November 23, Camembert Cheese with Holiday Jam and Toasted Walnuts
Tuesday, November 30, Bacon-wrapped Gorgonzola and Tenderloin Steak
Tuesday, December 7, Orange Pepper Jelly Glazed Chicken
Tuesday, December 14, Brie and Vanilla Apricot Tartlets
Tuesday, December 21, Bourbon Chocolate and Pecan Cups
Tuesday, December 28, Mushroom Tartlets
Check out the video below on YouTube from Dawne Gee’s show featuring Chef Kathy and Chef Jake, plus some nice cameos of our website video created by Red Knight Video!
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