New Year recipes and guidelines.
Layered Shrimp Dip
- 1/2 pkg (4 ounces) Crystal Farms Cream Cheese, softened
- 8 tablespoons salsa, divided
- 1/2 cup cocktail sauce
- 1 can (14.5 oz) Geisha Tiny Shrimp, rinsed and drained
- 1 can (2-1/4 ounces) Early California Ripe Olives(black), drained, sliced
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Sliced green onions
- Tostitos Tortilla chips, and/or Ritz Crackers or Town House Crackers
- Mix cream cheese and 4 tablespoons salsa in a small bowl; spread mixture onto a 9” plate (many people use a pyrex pie plate).
- Mix cocktail sauce and remaining salsa; spread mixture over cream cheese.
- Spread drained shrimp over the sauce/salsa.
- Sprinkle with olives.
- Combine cheeses; sprinkle over top. Add onions.
Serve with Tostitos Tortilla chips and/or with Ritz Crackers or Town House Crackers.
Easy Crab Dip - with Geisha’s canned crab meat
- 1 can (6 oz.) Geisha® Crab Meat, drained
- 1 pkg. (8 oz.) Crystal Farms Cream Cheese, softened
- 1 (8 oz.) jar cocktail sauce
- 2 Tbsp. lemon juice
- Chopped parsley
- In a medium bowl, blend the cream cheese and cocktail sauce and lemon juice. Add Crab Meat and parsley and mix.
New Orleans Crab Dip
Here is an easy and quick recipe for a tangy crab dip which will impress anyone. Take it to the office or serve it at a party. The New Orleans flavors will create a party in your mouth.
- 2 6oz. cans of Geisha Crab Meat , drained
- 8 ounces Crystal Farms Cream Cheese, cut into a large dice
- 1 teaspoon Creole Hot Sauce, Frank’s Hot Sauce or ¾ tsp Tabasco, or to taste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish, or to taste
- 2 tablespoons Creole mustard or other coarse mustard
- 1 bunch green onions, thinly sliced
- Kosher salt and freshly ground pepper, to taste
- Serve with Ritz or Townhouse Crackers
- Place contents of one 6oz. can of Geisha Crabmeat, drained, in the bowl of a food processor.
- Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper.
- Puree, running the processor for about 15 seconds.
- Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds.
- Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning.
- Remove from food processor and stir in the second can of drained crabmeat and remaining green onions.
Serve in a bowl as a dip or spread with crackers. OR, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions.
Crisp Salami Cocktail Mix (Food and Wine Magazine)
I couldn’t resist: This is a departure from our format since none of the ingredients are on sale this week. Yet I’ve wanted to make this for a long time now. So I’m presenting this recipe because it sounds so delicious, it’s unique, and it would be an ideal snack item while watching a football bowl game or for a New Year’s Eve party. This would taste great with a Italian Prosecco, Spanish Cava, or Champagne—all are sparkling and bubbly. Needless to say it would be also delicious with any cocktail, with beer, or with soda.
I’ve been told that this is addictive, so be prepared to make twice as much as the recipe calls for.
- 3 cups vegetable oil, for frying
- 1/2 pound thinly sliced Genoa salami, cut into 1/2-inch-wide strips
- One 19-ounce can chickpeas(aka garbanzo beans), drained and patted dry
- 3 tablespoons cornstarch
- 3 large rosemary sprigs
- 1 cup roasted and salted shelled pistachios
- In a large saucepan, heat the oil to 350° (a strip of salami dropped in should sizzle). Line a large rack with several layers of paper towels. Fry the salami strips in 3 or 4 batches over moderate heat, until crisp and lightly browned, stirring to separate the slices, about 2 minutes per batch. Using a slotted spoon, transfer the salami to the paper towels to drain; the salami will firm up as it cools. Transfer the cooled salami to a large bowl.
- In a medium bowl, toss the chickpeas with the cornstarch. Add all of the chickpeas to the hot oil and fry over moderate heat, stirring occasionally, until deeply golden, 5 to 6 minutes. Using a slotted spoon, transfer the chickpeas to the paper towels to drain; let cool slightly. Add the chickpeas to the bowl with the salami.
- Add the rosemary to the hot oil and fry, stirring occasionally, until crisp and fragrant, about 1 minute. Drain on the paper towels and let cool. Strip the rosemary needles from the stem and add to the bowl.
- Add the pistachios, toss gently and serve. MAKE AHEAD The mix can be made up to 4 hours ahead.
Genoa Salami Crisps
These are sure to be a hit at any party of as a fun snack while watching football games. Easy to make. Delicious to eat. Unique to serve! The recipe calls for baking the thinly sliced dry cured salami into crispy chips . Or, you could crisp the slices in hot oil as in the Crisp Salami Cocktail Mix recipe above. After making the crisps, allow them to cool, then spoon and dollop of Daisy Sour Cream and some chiffonade of fresh basil leaves.
- 30 very thinly sliced Boarshead dry cured Genoa Salami (about 4 ounces)
- ½ cup of Daisy Sour Cream
- 4 Tablespoons of sliced fresh basil leaves (i.e., chiffonade)
- Preheat oven to 325f.
- Line two large baking pans with foil, spread sliced salami on foil, bake until the slices turn golden, about 15 minutes(watch carefully so they don’t burn).
- Remove and place cooked slices on paper towels to drain and cool.
- Plate the cooled salami crisps and place a bit of Daisy Sour Cream on each crisp, then sprinkle each with some sliced fresh basil leaf.
- The basil leaf isn’t just colorful, it provides an ideal flavor to this hors dourvre.
- A crisp chilled Sauvignon Blanc, Torrontes, or Albarino would be ideal, as would chilled bubbly Asti, Prosseco, Cava, or Champagne. Beer and cocktails would pair well, too!
Sausage and Cheese Cocktail Balls
Here is an easy to make cocktail appetizer. The balls can be formed ahead of time, then baked just before guests arrive.
- 1 lb Wohlner’s Own Breakfast Sausage, bulk
- 1 cup shredded sharp cheddar cheese (about ¼ pound)
- 2 cups Bisquick mix
- Preheat oven to 400°f.
- Combine all ingredients in a large mixing, Knead ingredients until well combined and form into 1” balls bowl.
- Form into 1inch balls.
- Place on ungreased baking sheet; bake 10-12 minutes until golden brown and fully cooked.
- Remove from oven; cool 5 minutes before removing from pan.
- Serve with cocktail forks or toothpicks.
Martha Stewarts Sausage and Cheddar Cocktail Balls
Martha’s recipe is an updated version of sausage cocktail balls which uses more seasonings, onions and adds more flavors.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons baking powder
- 2 cups grated cheddar (1/2 pound) (Vermont Cheddar)
- 1 pound Wohlner’s Own Bulk Breakfast Sausage
- 1/2 large yellow onion, grated on large holes of a box grater
- 3 tablespoons unsalted butter, melted
Mike’s Champagne Suggestions for New Year Celebrations
- Moet and Chandon Imperial
Korbel Brut Champagne Cocktail
- 1 cup chilled Korbel Brut
- 1/3 cup frozen lemon sorbet
- 1/4 teaspoon chopped fresh mint leaves
- Pour the Korbel Brut into 2 Champagne flutes.
- Spoon one scoop of sorbet into each flute.
- Garnish with mint and serve immediately.
Wohlner’s Winter Cocktail
- 1.5 oz. Jim Beam Bourbon
- 2 oz. Lemonade
- 1 oz. Pomegranate Juice
- Mix and shake in a cocktail shaker.
- Strain into a cocktail glass and serve.
This would be good with vodka, just substitute Pinnacle Vodka for bourbon (but why?)
Frank’s Easier Old Fashion Cocktail
The classic Old Fashion recipe uses a sugar cube and a small amount of water, but I find that the sugar doesn’t dissolve properly. Some bartenders use simple syrup instead, but I never have simple syrup on hand at home sio I use a small amount of 7Up or ginger ale. Use a mere ounce or less of the soda, otherwise you dilute the flavors.
- 2 ounces Jim Beam Bourbon or rye whiskey
- 1 ounce or less of 7Up or ginger ale (I use diet)
- 4 or 5 shakes Angostura Bitters
- Wedge of orange
- Maraschino cherry
- Place first 3 ingredients in an Old Fashion glass and stir.
- Add ice then orange wedge and cherry.
- 2 ounces of Jim Beam
- 1 oz. Triple Sec orange liqueur (or Cointreau)
- ¾ oz. cranberry juice (NOT cranberry cocktail)
- ¾ oz fresh lime juice
- Stir of shake with ice.
- Strain into cocktail glass and serve.
- Garnish with twist of orange peel.
Cranberry Orange Bourbon Cocktail
- 2 ounces Jim Beam Bourbon
- 1 ounce Robert’s Orange Juice, or fresh squeezed
- 1 ounce cranberry juice, not cranberry cocktail
- 3 or 5 shakes Angostura Bitters ( Mike says 3 shakes, I say 5!)
- Stir or shake all ingredients with ice.
- Strain and garnish with orange twist.
An award winning cocktail originating from Bardstown Kentucky which is smack dab in the middle of bourbon country. NOTE: This recipe uses “cranberry cocktail” and not 100% cranberry juice.
- 1¾ oz bourbon—we suggest Jim Beam
- 1 oz triple sec
- 1 oz cranberry juice cocktail
- Juice of ½ lime (or less, if too tart)
- Shake with ice and strain into a rocks glass with ice.
- Garnish with a slice of orange and a wedge of lime.