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This thick and creamy lobster bisque spiced with paprika, Cajun seasoning, and sherry makes an elegant first course at a dinner party.
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Get The Crab Rangoonies Recipe from Food Network
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Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears Don’t be tempted to use a fancy, artisan brie from a cheese shop here This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry
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Applewood bacon is wrapped around cream cheese and brown sugar in this quick and easy roll-up appetizer that's easily scaled for a crowd.
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Get Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse Recipe from Food Network
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Don't be wary of the cherry.
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A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.
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Warm melted brie and sauteed mushrooms are wrapped in a phyllo triangle. Great for parties! These are time consuming to make, but extremely elegant.
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Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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A deliciously simple, yet very impressive seafood pasta dish with cream and Parmesan cheese. Bound to rival your favorite restaurant version of the same!
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Try this quick and easy dairy-free coconut caramel drizzled over ice cream, fruit, or baked goods.