Holiday Entertaining Across the USA!

1 Comment | Written on December 13, 2010 at 5:00 am , by Kristina Vanni

If you follow Better Recipes on Facebook or Twitter, you might know that I am currently on a media tour right now all across the US! I am hopping from city to city talking about holiday entertaining and sharing a few recipes. Even if I can’t make it to your city, I still wanted to share a couple of these recipes with everyone!

This first is a quick and easy, three ingredient appetizer using Athens Mini Fillo Shells. Any regular readers of “The Daily Dish” know these are one of my favorite products! (Remember those Mini Pumpkin Pies from Thanksgiving?!) The second dish is a holiday coleslaw from Aunt Nellie’s Pickled Beets. In fact, the recipe was originally developed by a friend of mine (Hi Roxanne!) and was a winning recipe in a recent contest sponsored by Aunt Nellie’s. Pretty neat!

If you want to check out a clip from one of the TV shows, click here for the segment from Tampa!

MINI BRIE APPETIZER BITES WITH RASPBERRIES

5 oz. Brie cheese

15 Athens Mini Fillo Shells (1 box)

15 fresh raspberries

In a food processor, pulse Brie cheese (including rind) until smooth. Spoon 1 rounded teaspoon of Brie into each Fillo Shell. Top with one raspberry. Bake in preheated 350°F oven for 5 minutes or just until cheese is melted. Serve warm.

HOLIDAY COLESLAW WITH BEETS AND CRANBERRIES

1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

4 cups finely shredded red cabbage

4 cups torn watercress

1/2 cup dried cranberries

1/4 cup chopped red onion

1/2 cup prepared light raspberry vinaigrette

1/4 cup snipped fresh mint

Crumbled feta cheese

Directions:

Drain beets; save liquid for another use. Cut beets into thin strips.

Combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese. Makes 6 servings.