{"id":969,"date":"2015-12-18T18:07:10","date_gmt":"2015-12-18T18:07:10","guid":{"rendered":"http:\/\/blog.whitehalllane.com\/?p=969"},"modified":"2015-12-18T18:07:10","modified_gmt":"2015-12-18T18:07:10","slug":"holiday-appetizers-and-small-plates-with-chef-larry","status":"publish","type":"post","link":"https:\/\/whitehalllane.com\/holiday-appetizers-and-small-plates-with-chef-larry\/","title":{"rendered":"Holiday Appetizers and Small Plates with Chef Larry"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Appetizers and wine are on the menu at most holiday affairs this time of the year. From cheese plates to small plates, I enjoy preparing them all. The flavor profile of Whitehall Lane wines makes them easy to pair with food for any occasion. Let\u2019s look at some ideas that will work for a variety of occasions, from a cocktail party to an antipasto platter and make you the star chef of your hosted event or potluck.<\/p>\n

Cheese Boards<\/strong><\/p>\n

Three to five cheeses with a few accompaniments make for a nice starter. A few of my favorites include Brie, which pairs nicely with Whitehall Lane Sauvignon Blanc and Piave Vecchio, a nice accompaniment with Whitehall Lane Las Brisas Pinot Noir, and Aged Gouda, which pairs well with Whitehall Lane Cabernet Sauvignon.\u00a0 For added color and a palette cleanser, add a few Marcona almonds, dried apricots, and cured meat to your cheese board.<\/p>\n

Simple Antipasto<\/strong><\/p>\n

A colorful antipasto is a good way to prime your guests’ taste buds for the dishes to come. Below is a simple recipe for one of my all time favorite appetizers, Goat Cheese with Spicy Tomato Sauce. The tangy, earthy flavor of this dish is a welcome pairing to enjoy with Whitehall Lane Merlot or Napa Valley Cabernet Sauvignon.<\/p>\n

Goat Cheese with Spicy Tomato Sauce<\/span><\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/em><\/strong><\/p>\n

1\/3 cup extra virgin olive oil<\/em><\/p>\n

2 teaspoons red pepper<\/em><\/p>\n

2 cups tomatoes, peeled, seeded, chopped<\/em><\/p>\n

2 Tablespoons tomato paste (stirred in 1\/3 cup hot water)<\/em><\/p>\n

\u00bc cup red wine vinegar<\/em><\/p>\n

Pinch sugar<\/em><\/p>\n

Salt & Pepper to taste<\/em><\/p>\n

Goat cheese, 5 oz or 8 oz log <\/em><\/p>\n

Bread slices <\/em><\/p>\n

For tomato sauce, heat oil on very low heat, add red pepper and to flavor the oil.\u00a0 Raise heat to medium, add tomatoes, paste, vinegar and sugar.\u00a0 Simmer for about 20 minutes until starting to thicken.\u00a0 Remove from heat and season with salt & pepper.\u00a0 Chill.\u00a0 Serve on top of goat cheese surrounded with both toasted and fresh bread slices.<\/em><\/p>\n

Savory Small Plates<\/strong><\/p>\n

When I think of the holidays, I like to go back to the tradition of flavors that evoke comfort and nostalgia. The recipe below for Chicken Meatballs with Balsamic Vinegar is a particular holiday favorite of mine. Serve the meatballs warmed on a small plate over a scoop of mashed potatoes with sauce drizzled on top. This recipe is particularly delicious with a glass of Whitehall Lane Las Brisas Pinot Noir.<\/p>\n

Chicken Meatballs with Balsamic Vinegar <\/span><\/strong><\/p>\n

1 lb ground chicken<\/strong><\/p>\n

\u00bd lb chicken sausage, casing removed and broken up<\/p>\n

1 cup bread crumbs<\/p>\n

2 Tablespoons parsley, chopped<\/p>\n

\u00bc cup grated Parmesan or Romano Cheese<\/p>\n

1 egg plus 1 Tablespoon water, lightly beaten<\/p>\n

Zest of 1 Lemon<\/p>\n

\u00bd teaspoon nutmeg<\/p>\n

1 teaspoon salt<\/p>\n

\u00bc teaspoon pepper<\/p>\n

4 Tablespoons extra-virgin olive oil<\/p>\n

Juice from one lemon<\/p>\n

\u00be cup red wine<\/p>\n

2 Tablespoons balsamic vinegar<\/p>\n

In mixing bowl, mix chicken and sausage; add bread crumbs, parsley, cheese, egg, lemon and spices.\u00a0 Mix well by kneading until well mixed.\u00a0 Using a melon baller or tablespoon, to measure evenly, shape into balls, should make about 24.\u00a0 Heat half the oil in a large saut\u00e9 pan and cook, turning occasionally until all sides are golden and cooked through (taste one to be sure they are cooked).\u00a0 Add more oil when necessary and continue cooking until all the meatballs are cooked.\u00a0 Drain on paper towels and keep warm.\u00a0 Add the lemon juice and wine to the pan to deglaze, add balsamic vinegar and cook until the sauce thickens.<\/em><\/p>\n

 <\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Appetizers and wine are on the menu at most holiday affairs this time of the year. From cheese plates to small plates, I enjoy preparing them all. The flavor profile of Whitehall Lane wines makes them easy to pair with food for any occasion. Let\u2019s look at some ideas that will work for a variety … <\/p>\n

Continue reading “Holiday Appetizers and Small Plates with Chef Larry”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[39,44,48],"tags":[],"yoast_head":"\nHoliday Appetizers and Small Plates with Chef Larry - Whitehall Lane Winery<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whitehalllane.com\/holiday-appetizers-and-small-plates-with-chef-larry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Holiday Appetizers and Small Plates with Chef Larry\" \/>\n<meta property=\"og:description\" content=\"Appetizers and wine are on the menu at most holiday affairs this time of the year. 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