The Roanoker November/December 2023 - 20

Southern Spoonful
AT LEFT, TOP TO BOTTOM:
Prosciutto Mozzarella Cherry
Pepper Poppers; Holiday
Ruby Sipper; Hidden Jewel
Cheeseballs
Line a baking pan with parchment
paper.
Place nuts in a shallow bowl.
Place cream cheese and goat
cheese in a small bowl. Mix cheeses
with a spoon to combine.
Cut a piece of plastic wrap
about 8 inches square. Spoon a
tablespoon of the cheese mixture
into the middle of the plastic wrap.
Place a grape into the middle of
the cheese and wrap it around to
coat, shaping into a ball. Drop each
ball into the chopped nuts and roll
to completely cover the cheese.
HOLIDAY RUBY SIPPER
Makes one cocktail
Chill champagne flute in freezer for 30 minutes.
* 1 Storied Goods orange zest and
cherry sugar cube
* 3 ounces Ocean Spray sparkling
cranberry juice, chilled
* 3 ounces champagne, chilled
* Cranberries, ginger beer and sugar
for garnish
Place sugar cube in the chilled champagne flute.
Pour sparkling cranberry juice in flute. Stir until
sugar cube just begins to dissolve.
Top with champagne.
Garnish with frosted cranberries
Frosted cranberries: Place 16 fresh cranberries in a
saucepan and cover with water. Bring water to a boil
and barely cook cranberries (try not to let them burst
but if a few burst it is okay). Remove from heat and
drain. Cover cranberries with ginger beer and place
covered in the refrigerator for an hour. Remove cranberries
from ginger beer and roll in sugar. Place on
cocktail pick for service.
HIDDEN JEWEL CHEESE BALLS
Yield: 20
* 1/3 cup pistachios, finely chopped
* 1/3 cup pecans, finely chopped
* 8 ounces spreadable cream cheese
* 8 ounces soft goat cheese
* 20 seedless grapes (green, red or
black or a combination)
* AR's Hot-Mild Southern Honey
Tip from my friend Ashley Cuoco: Instead of using
the plastic wrap, use a 1½-tablespoon cookie scoop
to scoop the cream cheese mixture. Press the grape
into the cheese filled scoop, then drop the cheese ball
from the scoop right into the chopped nuts.
Place cheese balls on the baking sheet lined with
parchment paper.
Cover and chill for 30 minutes.
Drizzle cheese balls with AR's Hot Southern Honey
right before serving.
PROSCIUTTO MOZZARELLA
CHERRY PEPPER POPPERS
Makes 20 pepper poppers
* 1 16-ounce jar pickled cherry peppers,
plus brine from the jar
* 1 (4-ounce piece) mozzarella cheese,
cut into 20 strips
* 8 thin slices prosciutto, cut into 40
squares
* ½ teaspoon Italian seasoning
* 1 tablespoon chopped fresh Italian
parsley
Carefully remove the stems and seeds from the
peppers, taking care not to split the peppers open.
Wrap each piece of mozzarella in two of the squares
of prosciutto. Press the prosciutto-wrapped mozzarella
into the cavity of the peppers.
Pack the peppers in a wide mouthed, squat jar or
other container that will fit them snugly.
Mix the pepper brine with the Italian seasoning and
Italian parsley. Pour the pepper brine over the peppers
(to come within an inch of the top of the peppers). Fill
jar with enough olive oil to cover the peppers.
Screw the lid on tightly and shake to combine.
Marinate overnight (or up to 3 days) in the refrigerator.
To serve, remove peppers from brine and serve with
toothpicks.
20 NOVEMBER/DECEMBER 2023
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The Roanoker November/December 2023

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