It is not fair when the host gets stuck in the kitchen all day and throughout the party. With the BYO Wine and Cheese party this doesn’t happen.

Have you ever been to a party when the host prepares for days but because of weather or other eventualities almost no one shows up? In the BYO Wine and Cheese party scenario there is always enough no matter how many show up!

Cook the onions over medium heat in the tablespoon of vegetable oil until they are soft and clear, but not browned. Pan roast the garlic, and peel it. Place the onions, garlic, cilantro, and ginger in bowl of food processor and pulse until finely chopped. Add remaining ingredients and process until smooth, adding hot water to thin if necessary.

Serve with an assortment of seasonal vegetables and crackers – blanched broccoli, carrots, sugarsnap peas, and small wheat or rice crackers are delicious.

* 12 jumbo shrimp, deveined
* 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
* 6 slices center-cut bacon, cut in 1/2 crosswise
* 12 wooden toothpicks

Directions

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

Pineapple Cocktail Sauce;
1 can chili sauce, ketchup, horseradish, small can crushed pineapple, fresh lemon juice, hot sauce, Worcestershire Sauce, dry mustard all to taste.

Bacon Wrapped Water Chestnuts (for Hubby who doesn’t like pineapple):
1 can water chestnuts
1/4 c. soy sauce
1/4 tsp. ginger (optional)
1 tsp. sugar
1/2 lb. bacon
Sugar
Combine all ingredients except water chestnuts and bacon. Cut water chestnuts in half and marinate in mixture for 2 hours. Cut bacon in thirds.
Wrap chestnuts in bacon and secure with toothpicks. Roll in sugar. Place on rack and bake for 20 minutes at 400 degrees. Makes 4 dozen.

We will narrow down the finalists tonight. Come back tomorrow and vote for your favorite recipe. A winner will be announced on Monday, December 22.

Ingredients:
1 pkg Nasoya® Egg Roll Wraps
1 12 oz can apple pie filling
4 oz room temperature water
1/2 stick melted (warmed) whole sweet butter – optional
1/2 c confectionary sugar
1/4 c ground cinnamon
1 pinch nutmeg

Method of Preparation:
Place wraps flat on a clean, dry cutting board, so the wrap is in the shape of a
diamond. Place 1 level tablespoon of apple filling in the center of the wrapper. With your
index finger, seal all 4 sides of the wrap with water. Then fold and wrap like a burrito.
Place on a baking sheet and bake at 400° (F) for 5 – 7 minutes or until light
golden brown. Remove from the oven and brush with butter. Sprinkle with confectionary
sugar, cinnamon and tiny pinch of nutmeg.

Makes approx 20 rolls

Asparagus & Prosciutto Roll Ups

Ingredients:
1 pkg of Nasoya® Egg Roll wraps
One bunch asparagus spears
3 oz prosciutto, sliced into enough strips to wrap around each asparagus spear
Approximately 1/3 c grated Parmesan cheese
1 stick of butter, melted

Method of Preparation:
Preheat the oven to 350° (F). Trim the asparagus. Wrap each spear with prosciutto.
Melt the butter. Brush each egg roll wrap with butter, fold in half lengthwise. Brush
folded sheet with butter again, and sprinkle with Parmesan cheese. Place one
asparagus spear bundle at one end of the sheet, and roll it up. Place the bundle in a
9×13 baking pan (you may need an additional 8×8 or 9×9 pan for the overflow) and
continue until all spears have been wrapped. Brush all the bundles with the remaining
melted butter and bake for approximately 25 to 30 minutes, or until the tops are nicely
browned. Serve immediately.

(Note: If you are a vegetarian, just leave out the prosciutto, add a little more Parmesan
for extra flavor, and all’s well.)

Serves 6 to 10 as an appetizer

Herb & Lime Chicken Cups

Won Ton Cups
1 pkg of Nasoya® Won Ton wraps

Dressing:
1/4 c thinly sliced peeled fresh ginger
1 1/2 tbsp finely minced fresh lemongrass, cut from
bottom 4 inches of 4 stalks with tough leaves removed
1/4 c fresh lime juice
2 tbsp fish sauce (such as nam pla or nuoc nam)*
2 tbsp rice wine vinegar
3 tbsp sweet chili sauce*
2 tbsp olive oil

Chicken:
1 lb Chicken, cooked and cut into 1/4” cubes
1/2 c diced seeded peeled cucumber
1/4 c chopped green onions
1/4 c diced seeded plum tomato
2 tbsp chopped seeded jalapeño chile
1 tbsp finely chopped fresh cilantro
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh basil (preferably Vietnamese or Thai)

Won Ton Cups
Method of Preparation:
Preheat oven to 375º (F). Spray muffin pan (2 1/2″ diameter cups) with cooking spray. Fit a wrap into each cup (edges will be ruffled); lightly spray each wrap. Bake until golden brown, about 6-7 minutes. Let shells cool.

For dressing:
Puree all ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour.
Strain mixture into small bowl, pressing on solids to release any liquid; discard solids.
Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.)

Cup Filling:
Combine first 7 ingredients in large bowl. Add chicken and dressing to bowl; toss to coat. Add filling to the cooled cups.

Chocolate Mousse Pillows
Recipe provided by Maribeth Abrams, author of Tofu 1-2-3 cookbook now available on-line.

Ingredients:
1 (16-ounce) pkg of Nasoya® Silken tofu
1 pkg of Nasoya® Won Ton wraps
1 ½ c dairy-free chocolate chips, melted (see note)
¼ cup vegetable oil
1/3 cup liquid sweetener (agave nectar, pure maple syrup or honey)
2 tsp vanilla extract
1 tbsp almond liqueur or ¼ teaspoon almond extract (optional)

Method of Preparation:
Put the tofu in a food processor and blend until completely smooth, about 2 minutes. Add the melted chocolate chips, maple syrup, vanilla, and almond liquor and refrigerate for at least 2 hours before serving.

Using the Won Ton wraps, fill centers of 4 with 1 tsp of filling; moisten edges with water. Fold into a triangle shape and then press to seal. Repeat.

In a skillet, heat ¼ cup of vegetable oil. Working in batches, cook Won Tons for 2 minutes or until golden, turning once. Repeat with remaining oil. Drain on paper towels. Garnish with confectioner’s sugar and drizzle with melted chocolate if desired.

Note: Melt chocolate chips in a double-boiler, stirring constantly to prevent burning, or in the microwave, n the defrost setting for approximately 3 minutes, stopping to stir at least once.

Makes 16 Triangles

Fill with Imagination Cups
Fill with flavorful fillings, sweet or savory!

Ingredients:
1 pkg Nasoya® Round or Won Ton wraps

Method of Preparation:
Preheat oven to 375º (F). Spray muffin pan (2 1/2″ diameter cups) with cooking spray. Fit a wrap into each cup (edges will be ruffled); lightly spray each wrap. Bake until golden brown, 6-7 minutes. Let shells cool; store airtight until ready to fill.

Baked Spinach Ravioli

Ingredients:
1 pkg of Nasoya® Square wraps
1 (14-oz) pkg of Nasoya® Firm tofu
10 ounces fresh spinach
15 ounces ricotta cheese
3/4 c grated Pecorino Romano cheese
1 tsp salt
1/2 tsp ground black pepper

Method of Preparation:
Cook spinach with 2 tbls of water in the microwave or on the stovetop for 5 minutes or until just wilted. Let cool and drain excess water. Place tofu in a food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese and process until smooth, about 30-seconds. Season with salt and pepper. Use filling to make “toasted” ravioli.
Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray.
Take a Nasoya® square wrap and place approximately 2 tbls of tofu/spinach/cheese mixture in center of the wrap, do not to place filling near the edge. Use a pastry brush and water and brush the edges of wrap, place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork.
Brush ravioli lightly with olive oil and bake in a 375 ° (F) oven for 10-12 minutes or until
lightly browned. Serve ravioli with your favorite marinara for dipping.

Marinara Sauce
4 tbsp olive oil
4 cloves garlic, minced
1 small onion, chopped
1 (28 ounce) can whole peeled tomatoes
1 (28 ounce) can crushed tomatoes
3 tsp dried basil leaves
1/2 tsp white sugar
salt and pepper to taste

Method of Preparation:
In a skillet over medium heat, sauté garlic and onion in the olive oil, about 10 minutes.
Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.

Makes 15 servings

1 or 2 figs per person
2 cups of good port (I like Kopke)
1 oz creamy blue cheese per person (St. Agur is fantastic)
pinch of salt

1. heat the port in a saute pan to a light simmer (about 180 F)
2. score the figs with an X on top where the stems were (this lets the sugars out into the port and adds a little color to the plate)
3. add the figs to the port and toss in the salt
4. simmer until the figs are soft, but still have some structure, about 10 minutes
5. while still warm, put the figs onto a spot of blue cheese
6. turn up the sauce and really slam it until its reduced to about half a cup. it should be syrupy and hold its shape on the plate.

3 Egg Yolks
1/2 cup Granulated Sugar
1/2 lb. Mascarpone, softened
1 c. Heavy Cream, chilled
1 T Rum
1/2 t. Vanilla Extract
1 T, plus 2-3 cups brewed Espresso
3 Egg Whites
20-25 Lady Finger Cookies
Cocoa Powder, as needed

Chill a bowl and whisk (for the heavy cream). Set a mixing bowl over a pan of simmering water (to create a double boiler), and beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk. Add the mascarpone cheese and beat until smooth and creamy. Next, use the chilled bowl and whisk to beat the heavy cream until stiff peaks form. Add the rum, vanilla and 2 T. of espresso and beat until smooth.

In a clean mixing bowl, beat the egg whites to stiff peaks (meaning that the whites should hold their shape when the whisk is lifted straight out of the bowl). Now, gently fold the mascarpone mixture (with a rubber spatula) into the beaten egg whites until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

This is when the fun part begins!
One at a time, submerge each ladyfinger into the remaining espresso, laying each one on the bottom of a 3-quart glass or ceramic serving dish. Do this until you form one complete layer. Next, spread half of the mascarpone mixture over the soaked ladyfingers until they are evenly covered. Arrange another layer of espresso-soaked ladyfingers over the mascarpone cream; then, spread the remaining mascarpone cream evenly over the top. This is your tiramisu. To create a lovely presentation, dust the top layer with the cocoa powder to create a rich, dark topping. Refrigerate the tiramisu for at least 4 hours before serving.