Cheese Straws

Photo of home made Cheese Straws on a burlap backgroundSipping Wine With A Straw
A couple weekends ago, I went wine tasting with a group of friends and had a great time. I know what you’re thinking. A day in the Napa Valley sipping fine wine and snacking on cheese can only be a good time. You are not wrong.

It is easy to take for granted that we, as residents of the Bay Area, have such easy access to a world-renown wine-growing region. I mean, I can get in the car and be in a whole different world amongst the vines in 45 minutes. It’s crazy and I know I don’t take advantage of that access nearly enough. A sentiment that was echoed by each of us while we were up there.

It’s no news that cheese pairs perfectly with wine. So, it shouldn’t be surprising that the same region that produces amazing wines also produces some amazing cheese. Imagine my surprise when snacking on a few tidbits during one of our tastings, it was the cheese straw, not the actual local cheese, that made me swoon.

Cheese straws are not a new phenomenon. Ask any true Southerner and they will tell you a thing or two about cheese straws. But, much like the Napa Valley, I had forgotten just how good they are.

Depending on the recipe you make or the brand you buy, cheese straws come in all sorts of varieties, sizes, and spice levels. I, myself, am partial to the classic cheddar and cayenne pepper combination in our recipe below. These babies are great to have on hand for the friend who drops by for an impromptu chat and can hold their own on any cocktail party hors d’oeuvre table…

Cheese Straws Recipe
Adapted from The Food Network
Yields about 4 dozen Cheese Straws

This recipe makes a lot of Cheese Straws. And, that is perfect if you are hosting a party or considering handing them out as gifts. Read more…

French Onion Soup Dip

Photo fo a bowl of French Onion Soup Dip with a slice of toasted baguetteWhen I Dip, You Dip, We Dip
December is here and the holiday party season has officially begun. This time of year, the parties come in all sorts of flavors. There’s the classic office party in the conference room down the hall. OR, if you’re lucky, at the local favorite lunch spot. The cocktail party with heavy appetizers at a friend’s house is a personal favorite—mainly because it could go festive and dressy or casual with lots of wine. Either way, it’s fun to get together with the people you love to spend time with. Though I admit the parties have changed as the years have gone by.

When I was in my twenties, live bands, high heels, martinis, and girly dresses were the standard. As was getting home in the wee early hours. My 30s were the family-friendly years and involved a lot of cookie exchanges or mid-afternoon get-togethers because we were all exhausted and in bed by 9. Then came the themed parties of my forties that could be anything from a tequila tasting, to a Cajun Christmas feast, to gathering around the fire for S’mores.

As I approach my fifties, I have come to realize that the get-togethers I enjoy the most are the ones when everyone brings something sweet or savory for the crowd and we spend the time just talking and enjoying each other’s company. We may or may not be wearing stretchy pants. These are the events that, to me, require something hot and cheesy. Though honestly, when is anything hot and cheesy a bad idea?

Hot dips are the water cooler of potlucks. They are always a hit and tend to be where guests gather to catch up. I am a big fan of anything with spinach or artichokes, be they spicy or not. But, at times you want something different.

This recipe for French Onion Soup Dip is for those of you who are fans of French onion soup. I like it not so much for the soup but for the cheesy crouton on top… Hence, this dip. Serve it with toasted baguette slices or crackers…

French Onion Soup Dip Recipe
Yields approximately 5 cups Read more…

Stuffing Pot Pie

Photo of Stuffing Pot Pie on a tableStuffing the Stuffing
So, there is a great concern in my house about our Thanksgiving turkey…or should I say turkeys. The concern is not for the actual meal, But rather, will there be enough leftovers? (We have two turkeys that together weigh in at almost 40 pounds. I think we’re good.)

In all honesty, I am of the mind that most of the people in my clan look forward to the leftovers more than the actual feast. I mean, I get it. A roast turkey sandwich on freshly baked bread is indeed heavenly. But, I think the real reason is that you can get creative (read: weird) with the leftovers. The perfect example is this recipe for Stuffing Pot Pie that I found on the Food Network that I will be making come Friday.

I have a weakness for pot pie. Any pot pie. I am here for whatever you want to cook up in a rich gravy and throw a pie crust on. Beef, Chicken, Turkey? Yes, please. Pot pie is at the tippy top of my list for best comfort food. So, when I saw this version that uses stuffing for the crust, I lost it.

I always make too much stuffing because I never want to not have enough. So, I know I will have some on hand. With a few substitutions to the ingredients, turkey for the chicken, using leftover green beans, etc., you can take your leftovers and turn them into a one-stop Thanksgiving with all the flavors of the entire feast in one bite. How could you not be intrigued by this?

Not going to lie, I think I am more excited about making this pot pie than I am for the main event…

Stuffing Pot Pie Recipe
Adapted from The Food Network
Yields 8 servings

This easy, delicious spin on the classic pot pie has a crust made entirely from stuffing. It remains crisp even when it comes in contact with the creamy filling. It is perfect to make with holiday leftovers—just substitute whatever veggies you have leftover. If you are looking for a weeknight dinner, you can always start with boxed stuffing mix and rotisserie chicken. Read more…

Amy’s Cranberry Cheese Ball Bites

Photo of Amy’s Cranberry Cheese Ball Bites on a wooden board

Turkey Day Tidbits
Coming up with the menu for Thanksgiving is pretty easy. I mean it’s mostly cannot-miss staples. Obviously, there’s turkey, though you can supplement with ham or whatever floats your boat. But generally, there is always turkey. Mashed potatoes are non-negotiable as are sweet potatoes in whatever form your choose—be it mashed, puréed, or roasted. At least in my house. The hardest part of planning the Thanksgiving meal is what to have to get you through to the main event.

Depending on when your family will make its way to the table for, it can be a struggle to figure out the other meals of the day. You know you are probably going to eat an obscene amount of food at some point so having a sustenance strategy that leaves room for the gluttony to come is key.

My general plan goes as follows.
Wake up and eat a decent breakfast. I don’t make too many alterations to what I would have normally. Lunch is where things get tricky. If I am at my mother-in-law’s I try not to eat an actual lunch because we have Thanksgiving around 2 PM. That is totally changed if I am with my family because we eat at 5 or 6 PM and no way I’m lasting without some lunch. This year, I am hosting everybody so I have had to split the difference. And, am planning on eating around 4 PM—which means we will need snacks to maintain sanity.

Being one myself, I am a big fan of cheese balls. They are easy to make and look pretty on a platter with crackers. They can be dangerous and filling, though. So, one has to pace themselves. I found a version of this recipe while doing a search for cranberry recipes that aren’t cranberry sauce. It took me about two seconds to decide that these babies will make an appearance on the pre-turkey snack tray. I did make a few adjustments to suit my taste…

Amy’s Cranberry Cheese Ball Bites
Yields 18 servings
Adapted from Delish

These tangy cheesy bites are rolled in tart cranberries for the perfect satisfying appetizer. The rosemary makes them festive!
Read more…