Drink- Lemon Pineapple Fizz
Capuccinos or Tea
Eat- Grilled Cheese Sandwiches
Crescent Hot Dogs with Honey Mustard Dipping Sauce
White Bean Hummus with Pita Chips
Fig and Stilton Squares
Fig and Stilton Squares
1 package(s) (14-ounce) all-butter puff pastry, thawed if frozen but still cold
1/2 cup(s) fig preserves
3/4 cup(s) (4 ounces) crumbled Stilton cheese
1.On a lightly floured work surface, roll out puff pastry to a 16- by 11 1/2-inch rectangle. Trim to form a 10 1/2- by 15-inch rectangle. Transfer pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze squares until firm, about 30 minutes.
2.Preheat oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on sheet and cover with more parchment paper. Top squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake squares about 35 minutes, until pastry is golden. Transfer squares to a rack to cool. Repeat to bake remaining squares.
3.Return as many cooled squares as will fit to a baking sheet. Top each square with 1/2 teaspoon fig preserves. Sprinkle with Stilton and bake about 5 minutes, until Stilton is melted. Serve warm or at room temperature.
3 ounce(s) bittersweet chocolate, chopped
2 tablespoon(s) heavy cream
1 tablespoon(s) brewed espresso
1/2 teaspoon(s) vanilla extract
1 banana, peeled and cut into 8 pieces
8 piece(s) fresh pineapple
1.Place chocolate, cream, espresso, vanilla, and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.OR Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
2.Pour the chocolate mixture into a serving bowl. Serve with fruit.
White Bean Hummus with Parsley Oil
1 cup(s) dried white beans, such as cannellini or navy beans
4 clove(s) garlic, peeled
1 sprig(s) thyme
1 bay leaf
3/4 cup(s) extra-virgin olive oil
Freshly ground pepper
1 cup(s) flat-leaf parsley leaves
1 cup(s) celery leaves
Flatbread or pita chips, for serving
1.In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme, and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches.
2.Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid, and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper.
3.In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper.
4.Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.
*Serve at room temperature
Lemon Pineapple Fizz
1 can (6 ounces) pineapple juice, chilled
1 cup vanilla ice cream
1/2 cup lemon sherbet
1 cup lemon-lime soda, chilled
1. In a blender, combine the pineapple juice, ice cream, and sherbet; cover and process until smooth. Pour into chilled glasses; stir in soda. Yield: 2 servings.
Recipes from delish.com and tasteofhome.com