Carolina Apple Sidecar from Think Fruitful
Bourbon Cranberry Lemonade Fizz from bethcakes
Krupnikas Ginger from I Cook. I Eat. It’s Life.
Cured Meat Platter from Wit Wisdom and Food
Baked Camembert with Cranberry Walnut Crust from Cake ‘n’ Knife
Brandied Grapes with Cheese from Glamour Girl Gourmet
Shrimp Sweet Potato Mousseline from Home at Six
Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do
Maple Pecan Baked Brie from My Cooking Spot
Sassy Salmon Dip from Betty Becca
Baked Brie with Cranberry Chutney from The Speckled Palate
Butternut Squash Crostini from Chez CateyLou
Gluten Free Holiday Cheese Board from Twin Stripe
Butternut Squash Soup with Cornbread Croutons from Club Narwhal
Creamy Wild Rice Soup from Hello Little Home
Pumpkin Soup with Bacon Roasted Chickpeas from Feast + WestThe idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today's Courses include cocktails, hors d'oeuvres, and soup.
Brandied Grapes with Cheese
Cubed Cheddar Cheese
- Soak grapes (fully submerged) in brandy for at least 6-8 hours.
- Take grapes out of liquid and roll liberally in sugar to coat.
- Once the grape is sugared, place on a skewer or fancy toothpick and place one cheese cube on the bottom so it can stand up.
- Make sure you use good quality (drinking) brandy.
- The longer you soak the grapes the more alcohol they will absorb. Try not to soak longer than 24 hours.
- These are a great make ahead item. Just wrap them in plastic wrap and pop in the fridge.