Beyond the Bottle is back! We’re chatting with Chef Maria Gonzalez on Sunday, December 4th LIVE at 10 AM PST/1 PM EST/6 PM GMT so we can give you great holiday party appetizer and beverage recommendations.
Jason Stubblefield from CorkEnvy and I kick-off the holiday party season with good cheer, libations, food, and lots of humor on our featured live show called Beyond the Bottle! Join us live and we’ll walk you through the cooking prep and share some Chef Maria’s fabulous party bites!
We hope you’ll watch or have watched us live already. Here are the great recipes featured on Beyond the Bottle: Holiday Party Pairings Live Show!
Chef Maria’s Appetizer Recipes & Instructions
Spread cheese on baguette Drizzle honey lightly over cheese! #Simple
** For easier prep, you can use the mix sold at Ikea. If there is no Ikea close to you, this mix is available on Amazon. I’ve tried it and it’s delish.
- In a 5-6 qt slow cooker, mix the first 4 ingredients together. Add meatballs and cook on low for 6-8 hours or high for 3-5.
- Temper the sour cream before adding. To do this put the sour cream in a bowl and add a cup of the meatball gravy slowly to the sour cream while stirring the mixture. Once the gravy and the sour cream is incorporated, add the mixture to the cooker and mix. If you add the cold sour cream into the hot cooker gravy you could risk causing the sour cream to separate.
**If you want to add more, you can choose sautéed scallions, green and red bell peppers, and Spanish Chorizo (not Mexican, it looks like a Spanish pepperoni, can be bought online, if not in the store) This dish can be used as a brunch/luncheon plate with a green salad.
- Preheat oven to 375 degrees F. Line your casserole dish with foil or parchment.
- Beat eggs, sour cream, cheese, and chives together in a bowl. Season with salt and pepper to taste. Should you choose to use any of the added extras above now is the time to mix in.
- Pour into a greased 7×10 casserole pan and bake for 30-40 min, or until golden brown, puffed, and set in the center. Let cool.
You’ll need 2 foil pans (size depends on length of fish)
- Preheat oven to 350 degrees F.
- Place Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil, and 2 fennel fronds into saucepan over high heat and bring to boil. Reduce heat to low and simmer for 10 minutes. Remove fennel and basil and let cool.
- Put the fish into the foil pan with remaining fennel and pour cooled liquid over salmon and cover with foil tightly. Place in oven for 10 minutes. Remove foil, baste the fish, reseal the fish and cook another 10 minutes. When cooking is finished, remove foil and brush the top of the salmon with the liquid to remove any white residue. Let cool to touch.
- When cool, place pan over sink and with kitchen scissors or knife, puncture the bottom of the pan to drain liquid. Place punctured pan in the second pan and brush salmon with olive oil, cover and refrigerate overnight.
- For easy serving, cut the end of the pan off and slide the fish onto the serving platter with a spatula. Using the garnish items, fan the lemon on top and place the dill on the sides. Serve cold with the Dill Cream Sauce on side.
Jenn & Stub’s Cocktail Recommendations
Place is shaker with ice, mix…mix…MIX. Pour. Garnish (optional). Fin
Combine all ingredients in cocktail shaker over ice Strain into chilled martini glass Garnish with fresh cranberry as desired.
Pour bourbon over ice in cocktail shaker Strain into champagne flute Slowly pour prosecco down side of glass Add cranberry simple syrup Stir to mix.