Last weekend we opened up our home to have a wine tasting with small bites. We had such a wonderful time with friends tasting wines and working together to create an impact…while taking advantage of ONEHOPE’s Black Friday special!
For the wines we had Sparkling Brut, Demi-Sec Pomegranate (sparkling), Sauvignon Blanc, Rose, Pinot Noir, and Red Blend. This represents only a handful of all of the wines that ONEHOPE has to offer, but it also gave a lot of variety so that there was definitely something for everyone.
In addition to a regular wine and cheese pairing, I put out cashews and small chocolate truffles. I’m one who likes to ensure there’s always enough food and wine, so I also made Spicy-Sweet Cranberry Meatballs, Cranberry, Pecan and Goat Cheese Sweet Potato Bites and Prosciutto Wrapped Asparagus with a Garlic Cheese Spread.
This is the perfect time of year to host your own wine tasting party. It’s fun for everyone and is a great opportunity to give back!
- 1 lb sweet potatoes, about 2 inches in diameter, sliced into 1/4 inch rounds
- 2 1/2 tsp EVOO
- 4 oz softened goat cheese
- 2 T milk
- 1 t rosemary, finely chopped
- 1/4 c toasted pecans
- 1/2 c dried cranberries
- honey to drizzle
- Arrange rack in middle of oven; preheat to 425 degrees. Toss sweet potatoes with EVOO. Arrange in a single layer on a parchment-lined baking sheet. Bake 8 minutes on each side, or until tender.
- Using a whisk or a mixer with a whisk attachment, whip goat cheese, milk and rosemary until smooth and fluffy. Spoon approximately 1/2 t goat cheese mixture onto each sweet potato round. Top with toasted pecans and cranberries. Drizzle with honey. Serve warm or at room temperature.
- 1 lb ground beef
- 1 lb ground pork
- 1/2 c dried cranberries, minced
- 1/4 panko bread crumbs
- 1 t fresh ginger, grated
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 2 T canola oil
- Sauce
- whole cranberry sauce
- 2 T balsamic vinegar
- 1/2 c water
- 1/4 hoisin sauce
- 1/4 c ketchup
- 1 T brown sugar
- 2 T soy sauce
- In a large bowl, combine ground beer, pork, cranberries, panko bread crumbs, ginger, garlic and legs. Roll into 36 golf-ball-sized meatballs. Heat canola oil in a Dutch oven over medium-high. Working in batches to avoid overcrowding, cook meatballs 5 minutes, turning to brown on all sides. Remove meatballs from pan; pour off excess fat. Return pan to medium high heat. Add sauce ingredients, stirring to combine; bring to a simmer. Add meatballs, stirring gently to coat with sauce. Cover, reduce heat to low and cook 30 minutes or until meatballs are done, stirring occasionally. Serve with toothpicks.
- I made these earlier in the day and kept them warm in my slow cooker.
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