Easy recipes for New Year's Eve: Brandy slush & Swiss almond cheese log
I know, I know. You're still getting over the richness of your Christmas feasting. But nonetheless, it's never too early to start thinking about New Year's Eve.
If you're looking for a recipe to serve up while you're waiting for the clock to strike midnight, why not go classic Wisconsin by making brandy slushes accompanied by a classic Swiss almond cheese log? We've got recipes for both. Best of all, they can be whipped up in a jiffy, so you can spend your precious time enjoying what's left of 2016.
Swiss almond cheese log
Prep time: 15 minutes
4 ounces Wisconsin cream cheese, softened
1/4 cup butter, softened
1 cup (4 ounces) Wisconsin swiss cheese, shredded
1 cup (4 ounces) Wisconsin white cheddar cheese, shredded
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 1/2 cups sliced almonds, toasted and divided
Directions: In food processor, combine cream cheese, butter, swiss and cheddar. Process until smooth. Add onion powder, Worcestershire sauce and 1/2 cup sliced almonds. Process just until incorporated.
Shape into log about 8 inches long. Cover and refrigerate overnight.
Roll log in remaining 1 cup sliced almonds. Chill 30 minutes and serve with crackers.
5 cups water, divided
4 green tea bags
1 can frozen lemonade concentrate
1 can frozen orange juice concentrate
1 cup brandy
1 bottle prosecco*
Orange slices and maraschino
cherries, for garnish
Directions: Bring 2 cups water to boil. Remove from heat and steep tea bags 10 minutes. In large pitcher or bowl, combine tea, remaining 3 cups water, orange juice and lemonade concentrates and brandy. Mix well. Transfer to 9x13-inch pan or 4-quart freezer container. Cover and freeze overnight.
To serve, scoop 3/4 cup mixture into glass. Top with prosecco. Mix gently to combine. Add dash of grenadine. Garnish with orange slice or maraschino cherry.
* You may also use lemon-lime soda or seltzer water.
Find more great recipes – including a great hashbrown casserole that's perfect for New Year's Day brunch – in the 2016 holiday issue of Grate. Pair. Share., an online magazine dedicated to all things Wisconsin cheese.
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