New Year Appetizers and Desserts 🎉🎉🎉

Cape Cod Cocktail Meatballs:

Ingredients:

1 h 20 m

20 servings
168 calories

Directions:

Prep: 30 m

Cook: 50 m

Ready In: 1 h 20 m

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix ground beef, breadcrumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
  3. Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
  4. Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
  5. Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.

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Baked Brie with Caramelized Pear, Shallots & Thyme:

Ingredients:

1 h 20 m

8 servings
417 calories

Directions:

Prep: 20 m

Cook: 1 h

Ready In: 1 h 20 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
  3. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around its edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
  4. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
  5. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

Footnotes:

Tip:                                                                                                                                                 Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.______________________________________________________________________

Baked Apple Roses:

Ingredients:

1 h 10 m

2 servings
1058 calories

Directions:

Prep: 25 m

Cook: 45 m

Ready In: 1 h 10 m

  1. Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
  2. Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
  3. Mix together sugar and cinnamon in a bowl.
  4. Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
  5. Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold the bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
  6. Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
  7. Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with the end of the dough strip.
  8. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
  9. Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners’ sugar before serving.

Footnotes:

Chef’s Notes:

If you don’t have a microwave, just sauté your apple slices in a little bit of butter over medium heat for about half a minute per side, or until flexible but not soft.

If you use a metal muffin pan instead of a ramekin, I would reduce the heat to 375 degrees F (190 degrees C), and cook about 45 minutes, or until the pastry is well browned.

-Ty

Soure: allrecipes.com

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