7 snacks to ring in the New Year - The Washington Post

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7 snacks to ring in the New Year - The Washington Post Posted: 28 Dec 2020 10:00 AM PST The below recipes can be easily set up for socially distant outdoor gatherings, if that's the route you're taking, and will make a tasty start to the New Year. Check out our Recipe Finder for even more snackable ideas. Spicy Caramel Popcorn. A bit sweet, a bit spicy — it's almost like a wish for the New Year. Portion into bags so no meet-cutes occur at a popcorn bowl. Figs With Goat Cheese, Pistachios and Mint. If you're looking for something that sparkles, this pretty appetizer fits the bill. Bright citrus and mint, plus a drizzle of glossy honey hits the light — and the palate — just right. Warm Spinach and Artichoke Dip. Is it really a party if there isn't spinach and artichoke dip? This lightened-up version, from Nourish columnist Ellie Krieger, is brimming with all of the tangy cheesy flavor you know and love. Roasted Feta With Grapes and Olives. This gorgeous, nuanced dish is absurdly simple: Just combine everything and bake until the grapes deepen in flavor, fennel seeds release their aromatics and briny feta and olives mingle into a perfect bite. Simple Sesame Cake. It's a party, so why not have something a little sweet? No need to build a layer cake when you can have this glamorous but simple snacking cake at the ready.

Recipe: Hazelnut & Fig Panforte - Stuff.co.nz Posted: 12 Dec 2020 12:00 AM PST Panforte is a glorious combination of spices, dried fruit, whole nuts and honey in a dense little cake. Serve thin slices with coffee after festive feasting, or cut into thick wedges and wrap with brown paper and twine for an edible Christmas gift. READ MORE: * Recipe: Ginger bread with maple-brandy butter * Recipes: give the gift of baking this Christmas * Recipe: Jordan Rondel's spiced almond and fig cake Nicola Galloway Panforte is a glorious combination of spices, dried fruit, whole nuts and honey in a dense little cake. HAZELNUT & FIG PANFORTE Preparation time: 20 minutes Cooking time: 40 minutes Makes 1 large panforte, or 4 small cakes. Ingredients 1 cup (150g) roasted hazelnuts 1 cup (150g) blanched almonds ¾ cup (100g) dried figs, quartered ¼ cup (40g) mixed peel zest of 1 orange 100g quality dark chocolate, chopped ½ cup (70g) white flour (can use gluten-free flour) 2 tbsp cocoa powder 1 tsp ground cinnamon ½ tsp mixed spice ¼ tsp finely ground black pepper ½ cup (100g) sugar ¼ cup (70g) honey 30g butter Method Preheat oven to 170°C (fan bake 150°C). Line the base of a 25cm round cake tin or 4 x 10cm round tins. In a mixing bowl, combine the nuts, figs, mixed peel, orange zest, chocolate, flour, cocoa and spices. Heat the sugar, honey and butter together in a saucepan, until the sugar dissolves. Pour this over the dry ingredients and fold together. Quickly spoon the mixture into the tin/s and use a spatula to spread and press down evenly. Bake for 35-40 minutes, until fragrant and firm to the touch. Leave to cool completely in the tin/s on a cooling rack. Once cool, remove the panforte from the tin/s and wrap in baking paper. Store in an airtight container in the pantry for up to a month. Cut thin slices to serve. If gifting, cut the larger cake into quarters, wrap in brown paper and secure with kitchen string. Nicola Galloway is an award-winning cookbook author, food writer and culinary tutor. homegrown-kitchen.co.nz Stuff

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