66 THE QUEENS COURIER • HOLIDAY GUIDE • DECEMBER 13, 2018 FOR BREAKING NEWS VISIT WWW.QNS.COM
holiday guide
Holiday Pairing Perfection
Festive fl avors and seasonal sips
Th e holidays are the perfect time to
gather with friends and family to celebrate
the season.
Take the stress out of hosting by shopping
at a store like ALDI for your holiday
must-haves, including everything from
food and wine to holiday decor and even
gift s for nearly anyone on your list, helping
you to save time and money.
Toast to the holidays with an impressive
appetizer spread, paired with award-winning
wines, with recipes like Cranberry
Shrimp Ceviche Cups paired with the
creamy and tropical taste of William
Wright Chardonnay. Or whip up quick
and easy Party Poppers made with dates,
Brie cheese and bacon to mesh with the
fruit, vanilla and spicy fall notes of Peaks
& Tides Cabernet Sauvignon.
Blue Cheese and Walnut Mousse provides
a savory fi nish when matched with
La Rue Côtes de Provence Rosé and its
hints of lavender, rosemary and thyme.
Finally, add a little something sweet to
your spread by pairing the refreshingly
ripe Landshut Riesling with a festive
Gingerbread Trifl e.
Find more holiday recipes and shopping
solutions at ALDI.us.
Blue Cheese and Walnut Mousse
Recipe courtesy of Chef Scott, ALDI
Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings
• 2 tablespoons Simply Nature 100% Pure
Avocado Oil
• 3 large yellow onions, sliced
• 5 ounces Happy Farms Preferred Blue
Cheese Crumbles
• 8 ounces Happy Farms Cream Cheese
• Stonemill Ground Black Pepper, to
taste
• 1 cup Friendly Farms Heavy Whipping
Cream
• 8 ounces Southern Grove Chopped
Walnuts, divided
• 5 cucumbers, thinly sliced
In large pan, heat oil and saute onions
until brown and caramelized.
In food processor, combine blue cheese
crumbles and cream cheese. Process until
smooth. Season with pepper, to taste.
In medium bowl, using hand mixer, whisk
cream until soft peaks form. Fold in cheese
mixture and 4 ounces chopped walnuts.
Top cucumber slices with mousse, caramelized
onions and remaining chopped
walnuts. Finish by grinding black pepper
over top for garnish.
Pair each serving with glass of La Rue
Cotes de Provence Rosé.
Tip: Mousse can also be served as a dip
with baguette slices.
Gingerbread Trifl e
Recipe courtesy of the ALDI Test
Kitchen
Prep time: 20 minutes
Yield: 12 servings
• 1 package (3.4 ounces) Baker’s Corner
Vanilla Pudding
• 1 3/4 cups Specially Selected Premium
Eggnog
• 1/2 teaspoon Stonemill Pumpkin Pie
Spice
• 7 ounces Café Bistro Soft Gingerbread,
crumbled, divided
• 1 1/4 cups Friendly Farms Whipped
Topping, divided
• 1 cup Berryhill Apple Butter, divided
• 2 teaspoons Stonemill Ground
Cinnamon
Whisk vanilla pudding mix and eggnog.
Add pumpkin pie spice and beat 2
min utes. Chill in refrigerator 10 minutes.
In large glass bowl, layer one-third of
gingerbread cookies, one-third of pudding,
one-third of whipped topping and
1/2 cup apple butter; repeat two more
times.
Th e third layer will end with whipped
topping. Garnish with cinnamon.
Chill in refrigerator 2 hours.
Pair each serving with glass of Landshut
Riesling.
Party Poppers
Recipe courtesy of Chef Alyssa, ALDI
Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers
• 8 ounces Southern Grove Pitted Dates
• 4 ounces Specially Selected Brie Cheese
Round
• 6 ounces Southern Grove Slivered
Almonds
• 1 1/2 pounds Specially Selected Th ick
Sliced Hickory Bacon
• 2 teaspoons Stonemill Ground Black
Pepper
Heat oven to 375 F.
Cut dates in half, lengthwise.
Cut brie into bite-size pieces, about the
size of peanuts.
Place one piece of Brie and four almond
pieces on each open date half. Place other
half on top.
Quarter bacon slices, wrap tightly
around stuff ed dates and secure with
toothpicks. Sprinkle with pepper.
Line baking sheet with foil and place
wrapped dates on top. Bake 15 minutes,
or until bacon is crispy. Serve warm.
Pair each serving with glass of Peaks &
Tides Cabernet Sauvignon.
Cranberry Shrimp Ceviche Cups
Recipe courtesy of Chef Kates, ALDI
Test Kitchen
Prep time: 20 minutes, plus 1 hour chill
time
Cook time: 3 minutes
Yield: 16 ceviche cups
• 1 1/2 teaspoons Stonemill Iodized Salt,
divided
• 16 ounces Specially Selected Black Tiger
Shrimp, thawed
• 1 cup Southern Grove Dried Cranberries
• 1/2 red onion, roughly chopped
• 1/2 cup fresh parsley
• 1/2 jalapeno, roughly chopped
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 teaspoon Stonemill Crushed Red
Pepper or Ground Black Pepper
• 1 teaspoon Stonemill Oregano
• 13 ounces Simply Nature Organic
Tortilla Chips, for garnish
• 2 limes, cut into wedges, for garnish
• fresh cranberries, for garnish (optional)
Bring medium pot of water to boil.
Season with 1 teaspoon salt. Add shrimp
and cook 3 minutes. Immediately plunge
cooked shrimp into ice water bath. Peel
shrimp and place in fl at dish.
In food processor, combine dried cranberries,
red onion, parsley and jalapeno.
Pulse until fi nely chopped. Add cranberry
mixture to shrimp.
Add lemon juice, lime juice, remaining
salt, pepper and oregano. Stir to combine
thoroughly. Refrigerate 1 hour.
To assemble: Spoon ceviche (about 4-5
shrimp each) into small clear cups or
glasses. Garnish with tortilla chips, lime
wedges and fresh cranberries, if desired.
Pair each serving with glass of William
Wright Chardonnay.
Courtesy Family Features