Sunday, December 26, 2010

Roquefort Grapes

I don't know about you, but for us a big part of the Holidays revolves around food. We love to cook. We love to eat. Need I say more?!

By now, you could probably tip me over and roll me down the street without too much trouble, but it was all worth it! Incidentally, Daniel is reading the book The Tipping Point, but I don't think that's the kind of tipping the author had in mind...

But, I digress. One of the appetizers Daniel and I made was Roquefort Grapes from Martha Stewart's Hors D'Oevres Handbook cookbook. It's a miracle we had any left as an appetizer later on after we tasted the first ones we made. Deeeeeelicious!

Here's the recipe in case you want to try them:

Ingredients:

10 oz. almonds, pecans or walnuts
8 oz. cream cheese, at room temperature
4 oz. Roquefort cheese, at room temperatures
2 tablespoons heavy cream
1 lb. (about 48) seedless grapes, red or green (or both!)

Directions:

1. Toast nuts for about 8 to 12 minutes in a 300° oven, then chop coarsely in a food processor or by hand. Spread on a platter.
2. Combine cream cheese, Roquefort and cream in a bowl, and beat with an electric mixer until smooth. Drop clean, dry grapes into the cheese mixture and gently stir with a rubber spatula to coat them. Then roll them in the toasted nuts and put on a tray lined with wax paper.
3. Chill until ready to serve.

We couldn't find Roquefort cheese, but used a strong blue cheese, which was excellent.

Here's to good eating!! Would you believe with our refrigerator still filled with yummy leftovers (we looooove leftovers; don't you?), we are already planning what we might cook for New Years Eve?!

What are some of the favorite foods you made during the Holidays?