What’s the best thing to serve at a wine and cheese party?
any suggestions?
And yes, I’m not just planning to serve wine and cheese but other foods as well!
Tagged with: wine and cheese
Filed under: All Things Wine
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OK, party planning 101.
Cheese - I recommend Brie with some sort of fruit compote on top (peach is good). You can also do strips or cubes of common cheeses like mild cheddar, monterey jack, etc. Don’t use anything spicy (like spicy jack) or bitter (like swiss).
Meat - I recommend a mild sausage (cut into cubes the same as the cheese). The ratio of meat to cheese should be 1:3 so for every cube of meat, have 3 cubes of cheese. This is for bulk.
Crackers - Water crackers with little or no salt. Ritz are fine (use low sodium Ritz) but not saltines (obviously). People will eat the crackers alone or with the cheese/meat.
Wine - This is really open ended. You can get anything you want. Find out what people like (reds, whites, sparkling, etc). Have a decent variety (mix merlot, syrah, cab, zin, etc.) so people don’t just drink the same thing. I like having a "ringer" that everyone talks about. A bottle or two of some highly rated wine that makes the crowd go "WOW!". Prices don’t matter and neither do labels, just don’t buy cheap crap - people can always spot that. Check out bevmo.com or klwines.com and get the latest picks for wines 88-92 points priced under $15.
Hope that helps.
well wine and cheese for starters, crackers, small sandwiches, cheesecake
wine and cheese
Wine, cheese and appropriate fruits based on the wine you’re serving.
A chocolate fondue is great with fresh fruit such as strawberries.
Basically there are chocolates made specifically for eating with wine, and fresh fruit is always a winner.
Wine ans ccheese,
Also try some light scnaks
Try string chicken wraps with endive and rosemary
Or
Red pepper acceted mayo with caramelized onion over bay leave grilled scallops
try different types of nuts and olives…brushetta…pieces of dark chocolate for dessert with fruits
besides the obvious
… every Friday nite some older gals get together in my llittle town. "the git along gals" we bring wine, cheese, crackers, and then it’s a little "pot luck" too. people bring food that can be eaten with out utensils. Fresh carrots from one gal’s garden, with home made dip. I sometimes make something fancy but little, like tiny quiche (I make it in a 8"X8" pan, with pam spray, no crust… ) then cut it into little squares. This week I might make little crab cakes, using canned crab… Cheddar cheese goes very well with apples, so you might consider slices of apple, chunks of fruit, ( put lemon on sliced apple so it won’t get brown) little in season vegetables, like carrot slivers, broccoli, cucumber, celery, It’s summer so think of light and refeshing compliment to the heavier cheese. Have fun at your wine and cheese party!!!
E.T.
Garlic Shrimp Linguine
Submitted by: Stacey Oziel
"A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests."
Original recipe yield: 8 servings.
Prep Time:10 MinutesCook Time:20 MinutesReady In:30 MinutesServings:8 (change)
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INGREDIENTS:
1 pound uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 pound medium shrimp, peeled and deveined
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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
Increase heat to medium high and add shrimp to skillet; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Chicken And Artichoke Penne With A White Sauce
Submitted by: Holly
"A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!"
Original recipe yield: 4 servings.
Servings:4 (change)
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INGREDIENTS:
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (8 ounce) can artichoke hearts in water, drained
8 fresh mushrooms, sliced
3/4 (6 ounce) can black olives, drained and chopped
1 pinch paprika
1 tablespoon olive oil
10 ounces penne pasta
2 cups homemade bechamel sauce
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DIRECTIONS:
Cook pasta in a large pot of boiling water. Drain.
Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
Add warm Bechamel Sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.
Asparagus, Chicken and Penne Pasta
Submitted by: Jessie
"This dish is slightly spicy. It has a unique and awesome taste!"
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:20 MinutesReady In:35 MinutesServings:8 (change)
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INGREDIENTS:
1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese
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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.
Fantastic Gorgonzola and White Wine Cheese Ball
Submitted by: Sandra
"A huge success! This cheese ball featuring the sharp flavors of Gorgonzola and white wine is very popular with my Italian family. You can substitute chopped parsley or mixed herbs for the paprika."
Original recipe yield: 2 cups.
Prep Time:10 MinutesReady In:6 Hours 10 MinutesServings:16 (change)
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INGREDIENTS:
1 (8 ounce) package cream cheese, softened
2 ounces crumbled Gorgonzola cheese
1/4 cup shredded sharp Cheddar cheese
2 tablespoons white wine
2 tablespoons paprika
1/2 cup chopped pistachio nuts
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DIRECTIONS:
In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape.
On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat.
Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.
Antipasto Platter
Submitted by: Wendy
"This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that’s always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!"
Original recipe yield: 1 party platter.
Prep Time:45 MinutesReady In:45 MinutesServings:20 (change)
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INGREDIENTS:
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound Capacola sausage, sliced
1/4 pound pepperoni sausage, sliced
1/4 pound prosciutto, thinly sliced
1/4 pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
3/4 cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
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DIRECTIONS:
Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
Allison’s Cold Crab Dip
Submitted by: Allison
"A great appetizer that will sure to be a hit and tradition for parties to come!!"
Original recipe yield: 4 cups.
Prep Time:15 MinutesReady In:15 MinutesServings:32 (change)
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INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
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DIRECTIONS:
In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.
Basil Parmesan Spread
Submitted by: Cartha Siddiqui
"Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It’s best when chilled overnight before serving."
Original recipe yield: 10 servings.
Prep Time:20 MinutesReady In:1 Hour 20 MinutesServings:10 (change)
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INGREDIENTS:
1 cup chopped fresh spinach
1 cup chopped fresh basil
1 teaspoon minced garlic
1/4 cup olive oil
1 cup freshly grated Parmesan cheese
salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package feta cheese, crumbled
2 tablespoons sun-dried tomato paste
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DIRECTIONS:
In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste.
Blend cream cheese and feta cheese in a medium bowl.
Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.
Best Ever Party Appetizer
Submitted by: J.Coulson
Photo by: amessin1 "Marinated goat’s cheese with sun-dried tomatoes. Serve with sliced French bread."
Original recipe yield: 10 servings.
Prep Time:20 MinutesReady In:6 Hours 20 MinutesServings:10 (change)
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INGREDIENTS:
12 ounces goat cheese
3 tablespoons olive oil
1 cup diced sun-dried tomatoes
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
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DIRECTIONS:
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
wine and cheese.
I would just like to point out that this question is not as stupid as it sounds.because even though its a wine and cheeze party dosnt mean wine and cheeze is all that will be served. Also theme is important
The answers for a wine and cheese party call for pastas and such but people don’t usually expect that at this kind of party. They expect to be milling about and having finger food. Check ot the recipe for dip on the back of Knorr Vegetable Soup Mix. Easy, simple, can be done ahead and is always a hit. Hollow out a loaf of crusty bread and put the dip in that. A cheese fondue in addition to the cut up cheeses works well as a chocolate fondue does great! You should also have walnuts (the candied spicy kind that you make yourself).
wine,more wine and then some more wine and then yes don’t forget the cheese.
There’s a specific order to eat cheese and drink wine. Basically, bland to super flavorful…and serve crackers or little bread slices to clean the palette in between tasting!
Check this out for more ideas:
http://www.foodnetwork.com/food/entertaining