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
Servings: 8-10
Ingredients:
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.
Brandy slush
Servings: 12
Ingredients:
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*
Grenadine
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.
More recipes
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.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
