Chances are you're going to a holiday party in the next few weeks and you probably shouldn't show up empty handed. If wine or an appetizer are among the things you need to bring, here are two options that will make you the hit of the party.
Choosing a wine can be tough, especially when you're staring at a wall or full aisle of bottles. That's why we turned to Executive Chef Michael Lugo from Michael's Tasting Room in St. Augustine, because he is an expert on wine. He found a bottle that he thinks everyone will like and it costs less than $20.
Lugo said, "So we found this one From Garnacha. It's the 2012 Tres Picos Borsao. It goes with everything. From the turkey to pretty much any appetizer."
Chef Lugo said the perfect accompaniment to this wine would be their goat chesse terrine. One of the most popular items on their tapas menu.
Chef Lugo said, "It's a really simple appetizer. And you can get all of the ingredients from your local grocery store."
Goat Cheese Terrine Recipe:
You will need: 8oz log of goat cheese, ¼ cup of Kalamata olives pitted and chopped, 3 tablespoons of sun dried tomatoes, 3 tablespoons of basil pesto, salt and pepper to taste, some red chili flakes if you would like a lite kick (Chef Lugo recommends it), some cream to help if goat cheese doesn't blend well. You will need a food processor, a 2x4 terrine mold (or just a small high sided bowl.)
Let goat cheese sit at room temperature to soften for about an hour. Then place goat cheese and spices in food processor and run until smooth and well seasoned, remember that you can add but not take out spices.
If it has tough time in your processor, add a little cream to soften, but not too much or it will set.
After mix is smooth and seasoned, line your mold with Plastic wrap letting 3 inches over lap on sides so you can cover the mold later. This will also help release the goat cheese terrine from the mold and keep mess at a minimum.
Spread half of the cheese mixture on the bottom of mold. Next, spread pesto on top of cheese mixture, followed by olives and then sun dried tomatoes. You will then put remaining cheese on top of those ingredients, pack it down and then and wrap with plastic over top.
Chill for an hour or overnight. Unmold by opening plastic and turning over on plate. Chef Lugo recommends topping with a fig preserve and serving with crackers or crostinis.