Recipes to ring in the New Year – Alexandria Echo Press

ALEXANDRIA — Having a New Year’s Eve celebration? Here are some appetizers and drink recipes to help ring in the New Year.

Mini cheese ball bites
Serving size: 12

8 ounces light cream cheese, softened
1 cup shredded sharp cheddar cheese
3 tablespoons drained, chopped pimentos
1 teaspoon garlic powder
1 teaspoon paprika
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup crushed pecans
1/4 cup chopped chives
12 pretzel sticks

In a large bowl, stir together the cream cheese, cheddar, pimentos, garlic powder, paprika, salt, and pepper until well combined. Cover and refrigerate for at least 30 minutes.

Place the crushed pecans and chives in a small bowl. Set aside.

Roll the cheese mixture into twelve 1-inch balls. Evenly coat each ball with the pecan-chive mixture. Press a pretzel stick into the top of each cheese ball just before serving. Serve at room temperature or chilled.

Bacon-wrapped goat cheese stuffed dates
Serving size: 16

16 pitted dates
8 thin slices bacon, halved
4 ounces creamy goat cheese
Toothpicks
Hot honey, for garnishing
Chopped fresh parsley, for garnishing

Preheat the oven to 350 degrees F. Lightly grease a rimmed baking sheet with nonstick cooking spray. Set aside.

If your dates are not already pitted, slice the dates lengthwise on one side, but not all the way through, to create an opening. Remove the pit.

Using a teaspoon measure, fill the cavity of each date with a heaping teaspoon of the goat cheese and then gently press the sides together to close a bit.

Wrap each date with a half slice of bacon and secure with a toothpick. Arrange the bacon-wrapped dates on the prepared baking sheet.

Bake for 15 to 20 minutes, turning the dates halfway through so the bacon is evenly cooked. Transfer the bacon-wrapped dates to a serving platter and drizzle with the hot honey. Garnish with the parsley. Serve warm or at room temperature.

Classic chocolate truffles
Serving size: 24

1/2 cup whipping cream
8 ounces semi-sweet chocolate
1 tablespoon butter
2 tablespoons cocoa powder
2 tablespoons powdered sugar

In a medium saucepan, bring the cream to a boil. Meanwhile, chop the chocolate into small, uniform pieces.

Once the cream starts to bubble, turn off the heat and stir in the chocolate and butter. Whisk in the chocolate until it’s completely melted and smooth. In a large bowl, pour the mixture and cover it with plastic wrap. Refrigerate for 12 to 24 hours.

Using a melon baller, shape 24 small chocolate balls and carefully put them on a plate. Place them in the refrigerator for about 15 minutes.

In a small bowl, sift together the cocoa powder and powdered sugar. Coat each truffle in the mixture.

This recipe can be modified. For example, you could add a small amount of almond extract, orange zest or your favorite liqueur. Alternatively, you may want to coat your truffles with slivered nuts, chopped coconut or even crushed candy canes.

Grapefruit-pomegranate mocktail or cocktail
Serving size: 2

8 ice cubes
1/4 cup fresh grapefruit juice
1/4 cup simple syrup
1 cup sparkling grapefruit water
1/2 grapefruit, sliced into wheels
2 tablespoons pomegranate seeds
2-4 ounces vodka (optional)

In two two highball glasses, equally divide the ice cubes, grapefruit juice, simple syrup, sparkling water and vodka (optional).

Garnish with grapefruit slices and pomegranate seeds.

Cranberry-rosemary mocktail or cocktail
Serving size: 2

12 ice cubes
1/4 cup whole cranberries, frozen
3/4 cup cranberry juice
1/4 cup simple syrup
3/4 cup soda or tonic water
1/3 cup vodka (optional)
2 sprigs fresh rosemary

In each of the two cocktail glasses, place half the ice cubes and half the cranberries.

Then, in each glass, pour half the cranberry juice, then slowly add half the simple syrup, vodka (optional) and soda or tonic water.

Garnish each glass with a sprig of rosemary.

Source: Newspaper Toolbox and Metro Creative Connection