Hometown Get-Togethers - Candace Floyd [7]
A get-together provides the perfect opportunity for Pamela Shank, of Parkersburg, West Virginia, to try out a new dish. Seafood Cheesecake Appetizer is a recent addition to her recipe file and has gotten good reviews. Her large family often spends time together, and she says she likes to have a sophisticated dish to serve.
Carol Snyder, of Sumner, Iowa, wanted to find just the perfect starter for her fiftieth anniversary celebration. After trying several other recipes, she found Gourmet Pecans were the perfect choice. The delicious pecans also make their way into care packages she sends to her college-aged grandsons.
Diane McCrory’s fiery Buffalo Wings are a must at family reunions. The Trinity, Texas, cook says they not only are easy to prepare but go well with any entrée—steak, poultry, or fish. And they definitely add spice to the reunions—McCrory says they are “atomic.”
JoAnn Geary, of Whispering Pines, North Carolina, thought her Spicy Island Shrimp would be a good choice to take to a friend’s Christmas party. But she had to pair detective skills with her cooking skills to solve a party-time mystery. The first time she brought a bowl of the tasty shrimp, it disappeared from the serving table shortly after she arrived. The next year, her shrimp never made it to the buffet table. When Geary asked her friend about the vanishing shrimp, he said he enjoyed it so much that he had decided to keep it for himself rather than share it with his guests. From then on, Geary has given him his own portion as a gift each year.
Brie and Blue Wheel with Macadamia Nuts
Lillian Julow, Gainesville, Florida
Serves 18 to 22
One 2½-pound wheel of Brie, well chilled
3 ounces Roquefort or other blue cheese, softened
3 tablespoons sour cream
2 tablespoons finely chopped macadamia nuts or cashews, toasted
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped chives or green onions (green part only)
½ teaspoon black pepper
Assorted breads
Unsalted crackers
1. Cut the Brie in half horizontally. Remove the top half of the wheel and place the bottom on a large serving platter or cake stand.
2. Combine the Roquefort, sour cream, macadamia nuts, parsley, chives, and pepper in a medium bowl; mix well. Spread evenly over the bottom half of the Brie. Replace the top half of the wheel.
3. Wrap the wheel tightly in plastic wrap and refrigerate for at least 2 and up to 24 hours.
4. To serve, remove the wheel from the refrigerator. While the Brie is still very cold, cut straight down through the layers around the circumference of the wheel in a 1½-inch-wide strip so that you make a ring. Cut the ring crosswise into small pieces, about ¾ inch wide, and set the pieces aside. Cut another 1½-inch-wide strip around the circumference. Place the remaining center section in the center of a platter and arrange the pieces around it in concentric circles.
5. Let stand for 2 hours to bring to room temperature for peak flavors and texture. Serve with breads and crackers.
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TIPS FROM OUR TEST KITCHEN: The Brie must be well chilled to make it firm enough to slice.
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Mini Cheese Balls
Malanna Merriman, Oakland City, Indiana
Serves 15
“I had two Christmas parties in December, and these Mini Cheese Balls were really good—and they were so easy to make.”
One 8-ounce container whipped cream cheese with chives and onions, softened
2 cups shredded mozzarella
One 2-ounce jar real bacon pieces
½ teaspoon dried Italian seasoning
1 green onion, chopped (green part only)
¾ cup finely chopped pecans, toasted
1. Mix the cream cheese and mozzarella in a bowl with a mixer until well blended. Add the bacon pieces, Italian seasoning, and green onion.
2. Place the pecans in a small bowl. Shape the cheese mixture into small balls, about 1 level tablespoon each. Roll each ball in the pecans and place on a baking sheet in a single layer. Cover with plastic wrap and refrigerate for 2 hours before serving.
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TIPS FROM OUR TEST KITCHEN: If the balls are