Party Wreath Recipes

PARTY WREATH

Party Wreath image

This party-size vegetarian version of a sausage roll takes a bit of inspiration from potato- and pea-filled samosas: The filling is a coarse mash of peas and potato mixed with fresh ginger and green chiles, along with cumin, fennel and sesame seeds. Seasoned with lemon juice and garam masala, it has a tangy, gently spicy flavor that's even more sumptuous when it's wrapped in buttery store-bought puff pastry. Be sure to cut the roll almost all the way to the inner edge before sliding it into the oven, so that the baked pieces are easy to tear away. Serve with green chutney, tamarind chutney, a squirt of Maggi ketchup, or just as is, with a few wedges of lemon or lime on the side.

Provided by Tejal Rao

Categories appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 medium Yukon Gold potato, peeled and halved
1 (1-inch) piece fresh ginger, peeled
2 serrano chiles, stemmed
2 cups green peas (fresh or thawed frozen)
1 tablespoon neutral oil
2 tablespoons sesame seeds
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1/4 cup fresh mint leaves, roughly chopped
1 teaspoon garam masala
Kosher salt
Lemon juice
All-purpose flour, for dusting
1 (14-ounce) sheet puff pastry (fresh or thawed frozen)
1 tablespoon milk
Green chutney, tamarind chutney or Maggi ketchup, for serving

Steps:

Heat oven to 375 degrees. Boil the potato halves until tender, about 15 minutes. Drain and set aside.
In a food processor, grind the ginger and serrano chiles until very fine, then add the peas and grind just a little, to get a coarse mash. Tip the pea mixture into a large bowl.
In a small pan over medium, heat the oil and add 1 tablespoon sesame seeds, the fennel and cumin, and toast until light golden, about 1 minute. Pour into the bowl with the peas. Add the mint, garam masala and potato, and mix well, breaking up the potato. Season to taste with salt and lemon juice.
Working on a lightly floured sheet of parchment paper, cut the puff pastry lengthwise into two equal rectangles, and roll gently with a floured pin to flatten creases. Use your hands to squash half the pea mixture into an even snake of filling down one pastry rectangle, from one end to the other, then roll the pastry lengthwise around it to seal it into a tube, cutting off any overlapping dough and pinching the seam tightly to close. Repeat with the other pastry, then transfer the parchment to a sheet pan.
Join the two tubes in a circle, seam sides down. Use a knife to make cuts at an angle every 3/4 inch or so, going all the way through the filling but leaving a bit of pastry still connected in the innermost circle. Pinch and turn each segment to slightly point the filling upward, opening the pieces like petals. Brush the dough tops lightly with milk and sprinkle with the remaining 1 tablespoon sesame seeds.
Bake for 45 minutes, or until the pastry is completely cooked through and golden brown. Serve warm or at room temperature, with green chutney, tamarind chutney or Maggi ketchup.

PARTY CHEESE WREATH

Party Cheese Wreath image

A great yuletide themed appetizer to serve at your Christmas Party. An added bonus, no cooking required, just an overnight chill in the frig to firm up! Happy Holidays!

Provided by yooper

Categories Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package shredded sharp cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon chopped red bell pepper
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 dash ground red pepper

Steps:

Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended.
Add remaining ingredients, mix well.
Cover.
Refrigerate several hours or overnight.
Place a drinking glass in center of serving platter.
Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula.
Remove glass.
Garnish with chopped fresh parsley and additional red bell pepper.
Serve with assorted crackers and breadsticks.

Nutrition Facts : Calories 209.5, Fat 19.4, SaturatedFat 12.3, Cholesterol 61.4, Sodium 238.6, Carbohydrate 1.6, Sugar 0.3, Protein 7.6

PARTY CHEESE WREATH

Party Cheese Wreath image

Forget standing under the mistletoe. The crowd at your party will be cozying up to this super-easy, deliciously cheesy app with a cayenne kick.

Provided by My Food and Family

Categories Meal Recipes

Time 3h15m

Yield Makes 3 cups or 24 servings, 2 Tbsp. each.

Number Of Ingredients 7

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. LEA & PERRINS Worcestershire Sauce
1 tsp. lemon juice
dash ground red pepper (cayenne)

Steps:

Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended.
Add remaining ingredients; mix well. Cover. Refrigerate several hours or overnight.
Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper, if desired. Serve with assorted crackers and breadsticks.

Nutrition Facts : Calories 100, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

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