Goat Cheese Loli Pops

Not your mother's 1970 Cheese Ball!  This is a simple and quick appetizer with ingredients that you most likely will have on hand.  They are always a big hit and so easy to make.  The goat cheese is versatile so you can incorporate your favorite flavors and make them your own.  I have two variations pictured below.  Sorry there are no measurements listed, I usually just wing it, there is really no way to mess this up with some basics on ratio.

PICTURED HERE:  Cheese with Fig jam and rolled in crushed Pistachio & Cheese with Sun-dried tomato, toasted Pine nuts and rolled in minced Prosciutto

INGREDIENTS:
8 ounces Goat Cheese
8 ounces Cream Cheese
Salt & Pepper
Loli-Pop Sticks  (available at your local craft store)
Parchment Paper
As for the ratio:  you will  need about 1 Cup of TOTAL mix in ingredients(doesn't apply to fig jam, but to nuts and other additions)  You will need about the same to coat the outside of the cheese balls.

Flavor one:
Pistachios (shelled and crushed)
1 jar Fig Jam  Approximately 2-3 Tablespoons

Flavor two:
Prosciutto
Sun Dried Tomato (chopped)
Toasted Pine Nuts

PREPARATION:

Allow both cheeses to come to soften at room temperature.  Meanwhile prep the mix in and coating ingredients. Shell and grind the pistachios, I use my mini food processor to get the pieces to the smallest size possible without turning them into powder.  Mince the sun-dried tomato, mince the prosciutto and set both aside.  Toast the pine nuts, cool and roughly chop.

To assemble, mix equal parts cream cheese and goat cheese combining well.  NOTE:  I use a little less cream cheese, just because I really like goat cheese.  Some people are not as crazy about goat cheese as 

I am, so use your own good judgement.  Season with salt and pepper.

For the FIG:  Spoon fig jam, a little at a time, into the seasoned cheese until you have the desired flavor. There is no right or wrong, just what you like, be a good cook, taste and trust your palate.

For the PROSCIUTTO:  Mix chopped pine nuts and minced tomato into the seasoned cheese.

Cover flavored cheeses with plastic wrap and refrigerate for an hour or two.  The cheese will be easier to scoop when firm.

You can also mix the day before your party and scoop the day of.  Scoop bite-size balls, I use a  100 scoop, (a variety of sizes are available at restaurant supply stores, I suggest at least one in every size, SO many uses!) and set aside on parchment.  Once you have scooped all of the balls, roll in the desired coating and place back in the refrigerator until ready to serve.  Before serving place a loli-pop stick in each ball and place on serving platter.

Bond 45 New York, New York

A superb restaurant find in the heart of Times Square!

                            Carbonara                                                           
                                                                   

   Scallops & Artichokes

Veal Parm

A favorite go-to place to dine whenever we visit the city. Any restaurant that can please the entire family ranks high on my list!  Cozy and close to the theater district, it is a great pre-theater dinner spot. Making a reservation is highly recommended, especially if you have a show and need to get in and out on time.  

http://www.bond45.com/newyork/home

WOW

This was a terrific white that we had at Home Slice, our favorite Austin pizza joint. Our waiter suggested pairing it with the White Clam pizza, and he didn't steer us wrong.

Montauto estate is located in one of the most wild and unspoiled corners of Tuscany’s Maremma.
The land located at 200m. above sea level and 15 km from the coast enjoys a microclimate characterized by large range temperature between day and nigth. The soil composition is clay and gravel.
The most represented red grapes are Sangiovese, Alicante and Ciliegiolo;the white grapes varieties are the local Vermentino, Trebbiano, Malvasia,Grechetto with shares of Sauvignon and Chardonnay

Boozy Bundt Cakes

This is one of those recipes that has been around forever, but recently discovered by me. Originally known as the Bacardi Rum Cake. Long story . . . I was given a Grand Marnier bundt cake one Christmas, which was a hit with family and friends, but was unable to get the recipe.  (I hadn't had a bundt cake since 1977, it was delicious.)  I tried in vain to duplicate the cake, after several attempts, I threw in the towel, unable to duplicate the texture and flavor. Jump ahead 10 years, and while baking with a friend, she mentions that she is going to make this super easy rum cake for a holiday party.  I knew instantly it was the same cake, rays of light lit up the room, angelic voices filled the air, and the "Holy Grail" recipe I had been searching for was found!
The recipe is simple and makes a great make ahead gift, easily baked in a variety of bundt sizes and flavors.
This year, I made Grand Marnier and Coconut Rum.  You can find a number of variations on line, I have even seen chocolate, but not given that flavor a try, yet.

INGREDIENTS:
 1 c. chopped pecans or walnuts (I use pecans and also toasted coconut)

1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding ( I sub coconut pudding)
4 eggs
1/2 c. cold water
1/2 c. Wesson oil
1/2 c. Dark rum (80 proof)

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt cake pan. Sprinkle nuts (and toasted coconut) over bottom of pan. Mix all ingredients together and pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used.  I also remove the cakes from the bundt pan, pour in glaze and then return the cake to the pan to soak up the glaze.  Both methods work and are equally sticky and slightly messy.

GLAZE INGREDIENTS:

1/4 lb. butter
1/4 c. water
1 c. granulated sugar
1/2 c. Bacardi dark rum

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in booze.   

This cake freezes well.  

 Coconut Rum 

Grand Marnier Minis