Holiday Entertaining: The Cocktail Hour

The Essential Holiday Entertaining Primer By Rebecca Gordon Editor-In-Chief BUttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingHoliday Entertaining

Southern Socials

The Cocktail Hour

Beautiful holiday gatherings deserve a fine selection of hors d’oeuvres to nibble on before the main meal is to be served. Sun Dried Tomato-Rosemary Cheesecake is a savory blend that can replace a traditional cheese board for something a little different. Crushed pita crackers serve as the base for this effortless appetizer topped with tangy sun dried tomatoes, toasted pine nuts & fresh rosemary that pairs well with a variety of cocktails, wine & champagne. Prepare up to a day ahead of time & refrigerate the cheesecake overnight. Add the garnishes just before guests arrive for a festive morsel. Follow my pointers for toasting the pine nuts & look to Baking Classics: Cheesecake for more information regarding springform pans & blending fillings properly to avoid common errors.

Sun Dried Tomato-Rosemary Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Modern Southern Socials Game Day Entertaining

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSun Dried Tomato-Rosemary Cheesecake
Makes 10 servings

Allow the cheesecake to stand at room temperature for 15 minutes before serving. For more details on entertaining planning & logistics, look to The Essential Holiday Season Party Primer.

1/2 cup finely crushed pita crackers
1 Tbsp butter, melted
3 {8-oz} packages cream cheese, softened
2 Tbsp whole milk
1 large egg
1 Tbsp fresh lemon juice
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
3 garlic cloves, pressed
3/4 cup freshly grated Parmesan cheese
1 Tbsp chopped fresh rosemary
1/2 cup julienne cut sundried tomatoes with herbs packed in oil, drained
1/3 cup toasted pine nuts
Garnish: Fresh rosemary
Assorted crackers & crudité

Preheat oven to 325 degrees. Line a 6-inch springform pan with parchment paper and lightly grease with cooking spray; place on a baking sheet. Combine cracker crumbs and butter; press firmly into bottom of pan. Bake 8 minutes. Remove from oven and set aside. Beat cream cheese on medium speed with a mixer until fluffy. Blend in milk and next 5 ingredients, mixing on low speed. Fold in Parmesan cheese and rosemary; spoon over crust and spread to pan edges. 

Bake 45 to 50 minutes or until center is just set when jiggled. Remove from oven and gently run a paring knife between the cheesecake and pan. Cool 1 hour. Cover and refrigerate 4 hours. Place cheesecake on a serving plate. Toss together sundried tomatoes and pine nuts in a small bowl. Spoon the mixture over the cheesecake. Garnish, if desired. Serve with crackers and crudité.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Toast Pine Nuts

Simple extras make an appetizer look its’ best.
Follow these tips for success in your own kitchen.

The Essential Holiday Entertaining Primer By Rebecca Gordon Editor-In-Chief BUttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Preheat the oven to 350 degrees.
Place the pine nuts on a baking sheet.
Bake 6 to 8 minutes or until fragrant.
Transfer the nuts to a cool baking sheet to stop the cooking process.

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The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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