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Add Flavor to Holiday Festivities


 

The holiday season brings gatherings, get-togethers and parties of all kinds, meaning dishes that can feed a crowd are all too important for successful entertaining. From appetizers to snacks to desserts, recipes that come together quickly mean more moments with loved ones.

For example, these dairy-fueled recipes from Milk Means More pack plenty of festive flavor for feeding family and friends without keeping you cooped up in the kitchen. Appetizers and snacks such as Holiday Baked Brie, Roasted Garlic- Whipped Feta Crostini and Cheese Buds help hold over hungry guests until the main course is served, while Peppermint Shortbread Cookies make for a perfect way to cap off the night.

Find more recipes for holiday gatherings at milkmeansmore.org.

Peppermint Shortbread Cookies

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More

Prep time: 15 minutes, plus 30 minutes
freeze time
Cook time: 15 minutes
Servings: 40
2-2 1/2 sticks unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 1/3 cups all-purpose flour
3/4 cup peppermint crunch
baking chips

In stand mixer fitted with paddle
attachment, cream butter, powdered
sugar, vanilla and salt until smooth.
Gradually add flour and mix on low until
combined. Add baking chips and continue
mixing on low until fully combined.
On wax paper or parchment paper,
form dough into 12-14-inch log and
freeze at least 30 minutes, or until firm.
Heat oven to 350 F.
Cut shortbread dough into 1/4-inch
slices; bake 13-15 minutes on parchmentlined baking sheets.

 

Holiday Baked Brie

Recipe courtesy of Lori Yates
of “Foxes Love Lemons” on behalf
of Milk Means More
Prep time: 10 minutes
Cook time: 14 minutes
Servings: 8
2 tablespoons unsalted
butter
8 ounces button
mushrooms, sliced
kosher salt
ground black pepper
1 brie round (8 ounces)
3 tablespoons honey
1/4 cup pomegranate arils
1/4 cup shelled pistachios
crackers or toasted bread,
for serving
Heat oven to 350 F. In large skillet,
heat butter over medium-high
heat. Add mushrooms; cook 8-10
minutes, or until deep golden brown,
stirring frequently. Season with salt
and pepper; remove from heat.
Place brie on parchment-lined
rimmed baking pan; drizzle with
honey. Transfer to oven and bake
5-7 minutes, or until inside of
cheese is softened but outside
remains intact.
Transfer brie to serving platter; top
with pomegranate arils, pistachios
and mushrooms. Serve with crackers
or bread.

Roasted Garlic-Whipped Feta Crostini

 Recipe courtesy of Liz Della
Croce of “The Lemon Bowl” on
behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16
1 bulb garlic (about
12 cloves)
4 tablespoons olive
oil, divided
1 teaspoon salt, divided
1 teaspoon pepper,
divided
32 slices baguette
8 ounces feta cheese
1/2 cup whole milk
2 tablespoons lemon
juice
1/2 cup pomegranate seeds
1/4 cup parsley, minced
Heat oven to 400 F.
Slice garlic bulb in half,
exposing garlic heads; place in center of large piece of foil.
Drizzle each half with 1 tablespoon olive oil, 1/4 teaspoon
salt and 1/4 teaspoon pepper.
Wrap foil tightly around garlic
and roast until caramelized,
about 30 minutes.
Place baguette slices on large
baking sheet and drizzle with
olive oil. Bake on middle rack
until golden brown, about 10
minutes; set aside.
Place feta cheese, milk,
lemon juice, remaining salt and
remaining pepper in high-speed
food processor. Once garlic
finishes roasting, add garlic
cloves to food processor. Pulse
until whipped and creamy,
adding more milk as needed to
reach desired consistency. Adjust
seasonings, to taste, if necessary.
To serve, spread each crostini
with whipped feta and sprinkle
with pomegranate seeds and
minced parsley.

 Cheese Buds

Recipe courtesy of Sheila
Johnson of “Eat 2 Gather” on
behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes, plus
1 hour chill time
Servings: 12
1 cup cake flour or
all-purpose flour
1 cup grated extra-sharp
white cheddar cheese
1/2 cup unsalted butter,
cold and cut
into chunks
1 teaspoon coarse sea salt
1/8 teaspoon cayenne
pepper
40 pecan halves
1 egg white, whisked with
1 teaspoon cold water
smoked paprika
Heat oven to 350 F. Line baking
sheet with parchment paper.
Add flour, cheese, butter
chunks, salt and cayenne pepper
to food processor. Process until
ingredients form into ball, about
1 minute.
Remove dough from food
processor, wrap with plastic wrap
and press into flat round. Place in
refrigerator 1 hour.
Dust counter with flour and roll
out dough to 1/4-inch thick. Using
1-inch round cookie cutter, cut out
rounds and place on parchment
paper-lined baking sheets.
Place one pecan on top of each
round. Using pastry brush, lightly
paint each cracker with egg wash.
Sprinkle with smoked paprika.
Bake 12-15 minutes, or until
buds just start to brown around
bottom edges.
Remove from oven to cooling
rack. Store in airtight container
up to 1 week or freeze 1 month.

Note: Cheese buds can be made plain without pecans, or pecans can be chopped and sprinkled on after egg wash and smoked paprika.

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