Savory & Sweet Courses for Your Holiday Menu
Whether you are planning for a celebration for your immediate family, or are expanding a bit, these recipes provided by our friends at the wonderful Dream Weaver Cafe and Catering will help you with your holiday plans. Owner and chef Trish Weaver suggests instead of doing a standard buffet, spread out the dishes into different stations. This allows for social distancing during non-meal times, and will help stagger the guests’ visits to the food tables. Weaver suggests pre-plating the meals and doing a sit-down dinner with distance between each safe-quarantined crew. She also recommends wearing masks and social distancing during entertaining and conversation to ensure a safe and healthy new year. Bon appetit!
Special thanks to Dream Weaver for the recipes.
114 Solomons Island Road North, Prince Frederick • 410-535-4355 • dreamweavercatering.com
• Crostini With Goat Cheese, Fruit and Fig Marmalade • Stuffed Mushrooms • Herb Cheese Stuffed Cherry Tomatoes • Gorgonzola Truffles • Chocolate Cream Cups With Chocolate Cake • Buttery Lemon Shortbread Cookies • Double Fudge Brownies •
• 1 lb. crab meat, 2 T. mayonaise, Old Bay, 2 T. sweet peppers, diced fine
Mix ingredients, adding bread crumbs until consistency holds together without overpowering. Remove stems from mushrooms (cremini work well), stuff each until mounded, top with shredded parmesan and bake at 350° for 10-13
minutes until hot and bubbly. Cook time depends on size of mushroom and amount of filling.
• 8 oz. cream cheese, softened, 8 oz. crumbled gorgonzola cheese, 3 tsp. finely chopped onion
Beat cream cheese, gorgonzola, onion, Worcestershire and pepper until well mixed. Cover tightly and chill at least one hour (can be done up to three days ahead). Using small scoop for measuring, roll cheese mixture into balls. Roll each ball into bacon, covering all sides. Can be served immediately or chilled. Let rest 30 minutes before serving.
Substitute goat cheese for some or all of the gorgonzola. Roll balls in chopped pecans instead of bacon. Goes well with apple and pear slices and grapes.
CROSTINI WITH GOAT CHEESE, FRUIT AND FIG MARMALADE
Toast slices of baguettes with melted butter and basil. When cool, top with homemade or purchased fig marmalade. Add sliced pear or apple. Top with crumbled goat cheese and fresh basil. Can be served immediately or chilled until ready to serve.
HERB CHEESE-STUFFED CHERRY TOMATOES
• 8 oz. cream cheese, 4 oz. crumbled goat cheese, ½ tsp. garlic powder, ½ tsp. Italian seasoning, ½ tsp. dried basil
Scoop out center of cherry tomatoes and turn upside down on tray. Let sit for 2-3 hours to drain. Arrange cherry tomatoes on platter or in pan to fill. Blend all ingredients well, season to taste. Use piping bag to insert cheese into cherry tomatoes. Herb selections can be changed to suit individual preferences.
DOUBLE FUDGE BROWNIES
• ½ cup butter, 1 cup white sugar, 2 large eggs, 1 tsp. vanilla extract, 1/3 cup cocoa powder, unsweetened, ½ cup all-purpose flour, ¼ tsp. salt, ¼ tsp. baking powder
Melt butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in cocoa, flour, salt and baking powder. Spread batter into prepared pan. Bake° at 350 for 25-30 minutes, do not overcook. Makes one 8-inch square pan.
• 3 T. butter, softened, 3 T. unsweetened cocoa powder, 1 T. honey, 1 T. vanilla extract, 1 cup confectioners sugar
Combine butter, cocoa, honey, vanilla extract and confectioners sugar. Blend until smooth with hand mixer. Frost brownies while warm.
CHOCOLATE CREAM CUPS WITH CHOCOLATE CAKE
• Chocolate cake, from favorite recipe or purchased, Heavy whipping cream, flavored with kahlua, Irish cream or vanilla extract
Dice cake into pieces to fit in individual cup or shot glass. Drizzle Irish cream or kahlua over cake.
Top with whipped cream, piped. Finish with finely chopped chocolate cake crumbs, sprinkles or coarse sugar.
Optional: Add layer of chocolate mousse before whipped cream.
BUTTERY LEMON SHORTBREAD COOKIES
• 1 cup butter, softened, 1 tsp. lemon zest, 1 cup powdered sugar
Beat butter and zest with heavy stand mixer until creamy. Gradually add sugar, beating until fully blended. Combine flour and salt, gradually adding to butter mixture, beating until well blended. Shape dough into a ball and flatten slightly. Roll dough to ¼ inch thickness on a lightly floured board. Cut with 2-inch heart cookie cutter. Place ½ inch apart on parchment lined baking sheets. Sprinkle with coarse sugar, color optional. Bake at 325° for 9-12 minutes until done without browning. Cool completely on rack before moving or wrapping.