Food Network star Katie Lee Biegel shows Sherri some Santa-approved appetizers for your holiday party!
Sausage and Cheese Balls
• 1 pound ground Italian sausage, casings removed
• 2 ½ cups baking mix (I use Bisquick)
• 3 cups freshly grated Gouda cheese (you can substitute other hard cheeses, like cheddar or fontina)
• 1 garlic clove, grated
• 2 tablespoons minced fresh flat leaf parsley
• 1/4 cup heavy cream
Preheat the oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, combine the sausage meat, baking mix, cheese, garlic, and parsley. Use your hands to completely mix until well blended. The dough will be crumbly.
Use your hands to roll into 1½-inch balls and place on the prepared baking sheet and rush each sausage ball with heavy cream. Or freeze your meatballs to bake later.
If the balls are frozen double the original baking time (15 minutes), until golden brown.
*It is important to use freshly grated cheese instead of buying a bag of shredded cheese because you need the extra moisture from the fresh.
Holiday Negroni Drink
One 750-milliliter bottle Campari
One 750-milliliter bottle gold rum
One 750-milliliter bottle dry vermouth
1 cup Velvet falernum
Dried pineapple, for garnish
Fresh mint sprigs, for garnish
Strips of orange peels (from 3 oranges), for garnish
1. n a large pitcher, combine the Campari, rum, vermouth and Velvet falernum. Place in the refrigerator (or freezer!) until ready to serve. Serve 3 to 4 ounces in each glass with lots of ice. Garnish with a dried pineapple, mint sprig and orange peel.
*This is great to make ahead for a party, and because it’s all liquor you can keep it very cold in the freezer until you are ready to serve it.
Crab Toast
This crab toast is our Christmas Eve tradition. It started the first time Ryan and I spent the holiday together. It was just the two of us and we did an all seafood night, starting with this crab toast, then baked stuffed lobsters and plenty of champagne.
4 to 6 servings
TOTAL TIME
O minutes
BRAMS
1 baguette, cut into Y-inch
2 tablespoons extra-virgin
olive oil
1 small clove garlic. grated
¼ cup (60 ml) mayonnaise
Zest of 1 lemon
auice of ½ lemon
1 tablespoon minced fresh parsley
3 basil leaves, cut into chitronade
½ Fresno chile, seeded and
minced
⅛ teaspoon kosher salt
Pinch of cracked black pepper
8 ounces (225 g) jumbo tursherabmeat, picked
Preheat the oven to 425°F (220°C).
Brush the baguette slices with the oil and toast in the oven for 5 to 10 minutes, or until golden brown. Set aside to cool.
In a bowl, mix the garlic,
mavonnaise. lemon zest. lemon luice.
parsley, basil, and chile together until fully combined. Season with the salt and pepper. Fold in the crab, making sure not to break up
too manv clumos. Ion each toast
with crab mixture (or retrigerate the crab and assemble when ready to serve). Serve immediately.
