This time of year is great for testing new recipes. And with Thanksgiving being next week, you will likely have hungry guinea pigs to test your new creations on. My favorite part of Thanksgiving dishes has to be the herbs. Herb-a-licous flavors make me happy.
I recently made these soup dipper pastry squares that are full of those herb flavors I love. They were so simple to make using only Pepperidge Farm Puff Pastry Sheets, olive oil and herbs!
Fall is well underway and the season always tends to bring a bounty of apples. If you’re looking for new ways to serve these delicious fall fruits, consider incorporating them into your next appetizer. This recipe for Apple and Brie Crostini will intrigue adult guests and satisfy even the pickiest of eaters. It’s a true crowd pleaser and tastes like it took a lot more effort than it actually requires (a bonus!).
The idea of creating a cheese platter for guests can be a bit overwhelming. Deciding between the many unique cheeses and trying to come up with the correct flavor, texture combinations and serving sizes can get to be difficult. However, don’t throw out the idea of serving a cheese plate to your next guests. What is great about cheese plates is that most of the ingredients have a very long shelf life so you can always keep them on hand and be prepared for unexpected visitors.
You know what gets me excited? When you find new ways to put a twist on a favorite recipe. And today folks, we have just that! I was recently asked by Pepperidge Farm to come up with a fun Halloween appetizer that incorporates Puff Pastry Cups and I was up for the mission.
My go-to spinach and cheese dip was the perfect compliment to the flaky and light puff pastry cups. To spook them up I topped them with sliced olives, transforming them into spooky Goblin Eyes — EEEK!
I enjoy pairing food with wine and have to admit that experimenting with pairing food with something other than wine is new to me (but I think I’m hooked!). I was recently asked to try the new Stella Artois Apple Cidre and pair it with something delicious.
This is a European-style cider made from fresh, hand-picked red apples with accents of peach, apricot, and orange. It tastes light, crisp, and refreshing. I thought it would pair nicely with an appetizer that is also light yet had a little crunch.
Strawberries fresh from the farmers’ market were my inspiration for this appetizer. Topping a toasted baguette with goat cheese, and drizzled with balsamic vinaigrette glaze — these were the perfect accompaniment to a nice cold Stella Cidre. Score 1 for food pairing!
Slice baguette and top with goat cheese. Place sliced strawberry on top and then drizzle with balsamic vinaigrette glaze.
Variation: You can toast the baguette slices first if you prefer. Simply brush on ised with olive oil, place on cookie sheet, and back for 10 minutes at 425 degrees. Assemble as instructed.
I hope you’ll try pairing something with this new Stella. I would compare it to pairing food with white wine — so that should get your wheels spinning with ideas! Cheers to the new Stella Cidre. Oh and … it’s Cidre, not cider. :)
Disclosure: Compensation was provided by Stella Artois via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Stella Artois.