December #winePW, Appetizers served with a Sparkling Wine

Our Wine Pairing Weekend Challenge this month was Hors D'oeuvres with a Sparkling Wine in Celebration of the Holidays hosted by Jeff of Food, Wine, Click.

I have two wonderful appetizers that I adapted from Williams Sonoma that I like to serve during the Christmas season and this year I paired them with a Prosecco from Cupcake Winery.  Prosecco is a very dry wine and many people like to make Prosecco Cocktails by adding Framboise, Chambord, Grand Marnier or other flavored liqueur to it but I like it just as it is.  I thought it was a perfect pairing for the appetizers that I am sharing with you today.

I served this Prosecco from Cupcake Winery out of  California's Central Coastal Region.

My brother and his family live in this area and one of our favorite things to do when we visit with them is to go for rides through the beautiful countryside, stopping at wineries along the way. 

This is an easy and elegant appetizer that paired well with the Prosecco.

Toast Points with Watercress Cream and Smoked Salmon

adapted from Williams Sonoma, Christmas Entertaining

1 package mini bread loaves (I used Jewish Rye by Pepperidge Farm)

4 oz. Neufchatel Cheese

1 bunch Watercress, reserve a few stems for garnish

salt and pepper to taste

3 oz. Smoked Salmon

Remove crusts from the bread and cut in half to make triangles.  Place on a cookie sheet and bake at 350* until lightly golden, about 15 minutes.  Turn over and bake another 5-10 minutes so that the other side toasts as well.

While bread is toasting, place cream cheese, watercress, salt and pepper into a food processor and puree until smooth.

When toast points are cool, spread with the watercress cream, top with a bite sized piece of salmon and garnish with reserved watercress.  Print Recipe

I also served these Blue Cheese and Walnut Puff Pastry Rolls adapted from the same cookbook.

The original recipe called for Roquefort Cheese but I had Blue so that is what I used.

Start with a sheet of Puff Pastry Dough.

Roll it out a bit and cut in half lengthwise.

Spread with the Blue Cheese Mixture.

Sprinkle with finely minced Walnuts and a bit of minced Rosemary.

Roll each half lengthwise, pinch seam shut and then cut into 1/2" slices.

Place on a parchment lined baking sheet, seam side down.

Place baking sheet, containing the pastries into the freezer for at least 15 minutes.

Then transfer the cold baking sheet to an oven preheated to 400*.

Bake for 12-15 minutes until the rolls are puffed and golden.

Blue Cheese and Walnut Puff Pastry Rolls

adapted from Williams Sonoma, Christmas Entertaining

1 sheet puff pastry, thawed if frozen

3 oz. Blue Cheese, room temperature

2-4 T. heavy cream

1/2 c. walnuts, finely chopped

1 T. fresh Rosemary, minced

Line baking sheet with parchment paper.  Lay the pastry sheet on a lightly floured surface and roll out the seams.  Cut the sheet in half lengthwise.  Using a fork, combine the blue cheese with enough cream to make a spreadable paste. Spread half of this mixture onto each pastry sheet to within a 1/4" of the edges.  Sprinkle with the nuts and rosemary.  Starting at the long side, roll each sheet and pinch the seams shut.  Cut the rolls into slices 1/2" thick with a sharp knife.  Place on parchment lined baking sheet and place the sheet and pastries into the freezer for at least 15 minutes.  

When ready to serve, preheat the oven to 400*.  Remove the baking sheet from the freezer and place it directly into the preheated oven.  Bake for 12-15 minutes, until the rolls are puffed and golden. 

Print Recipe

Sparkling Wine and Appetizer Pairings 

Here are the ideas available from our group for you. Try something new this year!

• Bubbly for Bacon and Greens Dip by Cooking Chat
• Piedmont Sparkling Nebbiolo & Pungent Anchovy Green Sauce by foodwineclick
• New Year’s Sips and Nibbles: Segura Viudas Aria Cava with Oysters and Spanish Tapas by Confessions of a Culinary Diva
• #WinePW 7 Butterflied Spicy Prawns and Treveri Sparkling Wine by Wild 4 Washington Wine
• A Seasonal Nibbles Duet + Pear Valley Vineyard's Frizzante Muscat by Culinary Adventures with Camilla
• Cranberry Brie Biscuit Bites paired with a Sparkling Muscat by Curious Cuisiniere
• Walnut Tart with Sparkling Brachetto d'Acqui by Vino Travels -- An Italian Wine Blog
• Domaine Meriwether Sparking Wine and Make Ahead Spanakopita by Tasting Pour 
• Wine and Dine: Anna de Cordoniu Brut NV and Herbed Parmesan Crisps (#WinePW) by Grape Experiences 
• Italian Sparkling Wine: Bubbly & Bacon #winePW by Girls Gotta Drink
• The Holidays Sparkle on #WinePW by Rockin Red Blog
• Butternut and Bubbly. Cinnamon Apple Butternut Squash Soup Shooters and Prosecco by It's Okay to Eat the Cupcake
• Smoked Salmon and Potato Chips with Louis Roederer Brut Premier Champagne by ENOFYLZ