Are you looking for something new? I just had these red gems for the first time at Mark and Melanie Poirier’s Christmas Cocktail Party held annually on the Saturday evening before Christmas. These are so easy there is time to make them for New Year’s Eve.
There Nothing Like a Good Old-Fashioned Cocktail Party
Time: 7 p.m.
Dress: our hosts don’t specify but guests come in anything from business casual to black tie.
Outcome: You always see people you know or haven’t seen since the last party. Plus you always meet someone new. It’s just plain civilized-cocktail-party fun…and with two Christmas trees…festive to the max.
Talk about hospitality! Melanie handles the menu which is rich in variety and taste. From sweet to savory, she orchestrates a menu that pairs perfectly with cocktails. Mark sets up a self-serve, full bar but stands by to greet and assist guests with their libation choices. And why hire any serving help when you have five capable children bred with hospitality? With two in college, two in high school, and one in sixth grade, Mark and Melanie have plenty of good help. From answering the door and checking coats to keeping food trays filled and mingling perfectly with guests, this party is well staffed by the fearless five.
The peppadews are only one of the delectables on the menu. Their party is Hospitality from A to Z and really deserves its own blog. Note that for next year. For now, I’ll share the wonders of peppadew with you so you can make them for New Year’s.
Peppadew Stuffed with Boursin Cheese
Peppadew is the brand name of sweet piquanté peppers. You can buy these from fresh olive bars in most grocery stores or in jars. This recipe originates with Melanie’s mom who stuffs it with homemade Boursin cheese.
You can stuff with anything you like—cream cheese or store-bought Boursin. But I can attest to this recipe. I ate it, loved it, and am making it for New Year’s Eve. Maybe you will too. Let me know. Buy peppadews and stuff them with Boursin—so easy and so good.
- 8-oz package of cream cheese
- 2 tablespoons butter
- 2 garlic cloves, put through garlic press
- 1/2 teaspoon lemon juice
- 1/2 teaspoon basil
- 1/8 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1/8 teaspoon salt
- 2 tablespoons fresh parsley
Combine all ingredients (this can be done in a food processor with steel blade) and blend thoroughly. Taste for flavor and seasonings. The cheese may be shaped into a ball and rolled in crushed red pepper or stuffed into a peppadew. Refrigerate overnight before serving. The Boursin cheese balls can also be frozen.
For more from the party…Melanie’s 86 Proof Chocolate Cake