What are your favorite Wine compatible munchie recipes?

Hoke's mushroom pate was great. But I was wondering if anyone else had any tried and true recipes that you reach for? You can find thousands online, but you never know if they'll actually work.

One of our new favorites is caprese topped with Jenise's EVOO / caper / dried oregano dressing. We like this so well, we don't even use basil any longer. The capers are a fantastic match for the tomatoes & fresh mozzarella and it all pairs wonderfully with a simple chianti & a loaf of bread. A standard dinner dish a couple of times at our house or party takeover.

Richard

We got a recipe from friends. Ingredients are: a log of goat cheese, pecans, and balsamic vinegar.

Crush the pecans. Add balsamic to make a paste. Roll the goat cheese log in the paste until it is coated. Microwave for 20-30 seconds to soften. Drizzle a little balsamic across the top of the log. Serve.

I love this little appetizer. Or in the quantity I eat it, main course!

[James Roscoe]

Champagne and potato chips! (Of course, I'm in the champagne with anything camp.)

From FLDG an all time favorite.

We are having an open house on Saturday to celebrate our new home with friends and family. One of the favorite things I like to make for parties is Baked Cheese Olives. Usually I make a double batch, keep them in the freezer, and then pull out what I need and bake them. They are soooooooo delicious!!

Becca's Baked Cheese Olives.

Makes about 40

1/2 cup butter
1 cup flour
2 cups grated cheddar cheese
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon hot sauce
40 large green olives, with pimento

Cream butter. Mix in flour, cheese, paprika, cumin, and hot sauce. Place cheese mixture (covered) in the refrigerator to chill (about an hour, can be made a day ahead). DRY olives. Wrap each olive in cheese mixture by working a small amount of the mixture around the olive. (It's a fun thing to do!) Make sure the cheese mixture completely seals in the olive. Place the cheese wrapped freezers on a parchment lined baking sheet and put in freezer. Once the olives are totally frozen you can store in ziplock bags in the freezer until you are ready to bake. If you are planning to bake immediately, just leave them in the freezer for about 15 minutes. Prior to baking, remove olives from the freezer and allow to stand at room temperature for about 15 minutes (while the oven is heating to temperature). Bake at 400 degrees F for 15 minutes.

Honestly, these things are always the hit of the party.

http://www.myspeakerscorner.com/forum/i ... mid=139187

A lovely recipe, easy to make, fun to roll up, delicious to eat. Work with almost any wine, although we like Riesling best.

Regards, Bob

[Robin Garr]

I was wondering if anyone else had any tried and true recipes that you reach for? You can find thousands online, but you never know if they'll actually work.

Richard, a classic wine munchie is (are?) <i>gougères</i>, light and airy (but ever so rich) cheese "puffs," popular in Bourgogne. I've got a recipe around here for them somewhere ... lessee ... here we go!
<b>Gougères</b>

I like to make a version of Clams Florentine, but use canned clams and stuff them into pasta shells - serve with bubbly!

Robin,

We do gougeres every New Year. I ran across a great recipe that uses a bit of dijon mustard and some powdered cayenne w/ gruyere.

I'm not sure if I've ever posted that one or not? I'll check when I get home.

Richard

OK Bob,

You've hooked me. I just have to try those.

Thanks,

Richard

Love these with champage.

Shrimp Appetizer Supreme

2 lbs. extra-large shrimp
1 tsp. salt
1/2 tsp. pepper
4 TBSP. fresh lemon juice
3 cloves fresh garlic, crushed
3 TBSP. Best Foods mayonnaise
1 1/2 cups fine dry bread crumbs
1 tsp. crushed basil leaves
2 tsp. chopped parsley
1/2 tsp. dill weed
1/2 cup melted butter (no substitutions)
4 TBSP. olive oil

Shell and devein shrimp (I buy shrimp at Costco already done like this)
Mix salt, pepper, lemon juice, garlic and mayo. Stir in shrimp and refrigerate 2 hours. Pull shrimp out of marinade, set marinade aside. Mix bread crumbs, basil, parsley, and dill. Coat each shrimp with crumbs and place in single layer in shallow baking dish. Stir melted butter and olive oil into remaining marinade. Pour over shrimp. Bake at 400 degrees for 15 min.
Makes 6-8 servings.

We got a recipe from friends. Ingredients are: a log of goat cheese, pecans, and balsamic vinegar.

Crush the pecans. Add balsamic to make a paste. Roll the goat cheese log in the paste until it is coated. Microwave for 20-30 seconds to soften. Drizzle a little balsamic across the top of the log. Serve.

I love this little appetizer. Or in the quantity I eat it, main course!

These sound yummy. What do you typically spread this on?

[Jenise]

Champagne and potato chips! (Of course, I'm in the champagne with anything camp.)

James, I adore this combination, too. It's very inelegant to just open a bag, but darn, the combo really works.

[Robin Garr]

darn, the combo really works.

Champagne and popcorn is awesome, too. The biggest problem is that it's so tempting, it's really hard not to over-indulge.

We got a recipe from friends. Ingredients are: a log of goat cheese, pecans, and balsamic vinegar.

Crush the pecans. Add balsamic to make a paste. Roll the goat cheese log in the paste until it is coated. Microwave for 20-30 seconds to soften. Drizzle a little balsamic across the top of the log. Serve.

I love this little appetizer. Or in the quantity I eat it, main course!

These sound yummy. What do you typically spread this on?

I usually put it on bland crackers like water wafers so that the flavors of the cheese log come through. And even softened, its more like slicing the log, not spreading.