Are you ringing in the New Year with Sh!tshow? We’re honored. Wondering what sharable d'oeuvres you can pair with each wine? We have you covered. We paired each of our wines with a delicious appetizer perfect for any New Years Eve party.
- 2 tablespoons vegetable oil
- 1/2 cup chopped Cremini mushrooms
- 1/2 cup sliced green onion
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 cup of sour cream
- 8-ounce package 1/3-less-fat cream cheese
- 1 1/2 cups shredded Asiago cheese
- In a 10-inch nonstick skillet, heat the oil over medium heat. Add the mushrooms, green onions, tomatoes, and garlic. Cook for 3 minutes or until tender, stirring frequently.
- Reduce the heat to low. Stir the flour into the sour cream. Stir the sour cream into the vegetable mixture. Heat until bubbly. Stir in the cream cheese and Asiago cheese.
- Cook until the cheese is melted and the mixture is thoroughly heated.
16 (6 ounces) peeled, raw large shrimp (See Note 1)
1 ½ teaspoons olive oil
½ teaspoon grated lemon zest
½ teaspoon crushed dried rosemary
¼ teaspoon garlic powder
¼ teaspoon salt
3 ounces Neufchatel cheese or ⅓-less fat cream cheese room temperature (See Note 2)
¾ teaspoon minced fresh dill
¾ teaspoon minced chives plus more for garnish
16 (½-inch thick) English cucumber slices not peeled
- Pat the shrimp dry with a paper towel.
- In a medium bowl, combine the shrimp, olive oil, lemon zest, rosemary, garlic powder and salt. Toss to coat the shrimp.
- Heat a large nonstick or enamaled cast iron skillet over medium-high heat. Add the shrimp. Cook for 1 minute. Flip the shrimp and cook for 1 more minute. The shrimp should be just cooked through. Transfer to a plate to cool.
- Place the room temperature Neufchatel cheese or cream cheese in a large bowl. Use a hand mixer to whip the cream cheese until it is light and fluffy, 2 to 3 minutes. Start on a low speed so the cheese doesn’t splatter out of the bowl.
- Add the dill and chives. Blend again to combine.
- Using an offset spatula or butter knife, spread about 1 teaspoon cheese on each cucumber slice. Top each with a cooked shrimp.
- Garnish with extra chopped chives. Serve.
- 1 piece (½ of a 17.3 oz box) puff pastry, defrosted according to package directions (I used Trader Joe’s)
- ¼ cup apricot or strawberry jam (or a mixture of the two)
- 1 oz crumbled goat cheese
- Preheat oven to 400°F. Lightly flour a countertop or another flat surface. Unroll the defrosted puff pastry on top. Pat the puff pastry gently at the seams to get rid of the creases.
- Cut the puff pastry into 2×2 inch pieces (I use a pizza cutter for this). Place one square in the cup of a miniature muffin pan and push gently in the middle to form a loose cup. Repeat with the remaining pieces.
- Fill each cup with ½ teaspoon of jam followed by 1 teaspoon of crumbled goat cheese.
- Bake for 14–18 minutes, or until the puff pastry is golden brown. Let cool for 1 minute in the pan and then remove promptly, using a knife if necessary to wiggle them free. If you let them sit any longer, some of the jam that has oozed out will harden and cause them to stick to the pan. Serve warm or at room temperature.