La Crema Holiday Party

Eating, Drinking and Merry Making!

I have teamed up with La Crema wines to bring you holiday party tips for hosting a stress free holiday party. From planning ahead to simple decor, head over to La Crema to see more. Nope, I did not mean to rhyme right there! When hosting a party food is essential. I always serve appetizers for my guests to munch on before dinner or especially if it just a cocktail party. You want your guests to feel held over and not starving waiting around for dinner to begin, but you definitely don’t want them too full. Rule of thumb, two appetizers and a great cheese spread. Try out these two delicious appetizers that are perfect to serve for a winter holiday party!

Goat Cheese Stuffed Bacon Wrapped Dates

Ingredients

8 slices bacon (thick or thin)
16 dates
4 ounces goat cheese
toothpicks

Directions

Preheat the oven to 350 degrees Fahrenheit.
Slice the dates lengthwise on one side to create an opening. Remove the pit.
Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.
Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.
Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it’s laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

// Recipe from here.

Mini Meatballs with a Spicy Dipping Sauce

Ingredients

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper

For the Dipping Sauce:

3 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 cup pitted black olives, coarsely chopped
2 tablespoons drained capers, rinsed
1/2 teaspoon sea salt, plus more to taste
Generous pinch of dried crushed red pepper flakes
1 28-ounce can crushed Italian tomatoes

Directions

Preheat the oven to 350 degrees F.
In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

For the sauce:

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, 1/2 teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

// Recipe from here and here.