Luckily, there is one party host that’s been churning out reliable party recipes for decades.
Plus, its fitting for New Years Eve.
So why not offer grapes with a tasty twist?
This recipe is vintage 1982, coming from StewartsEntertainingcookbook.
The idea is pretty simple, and Ive made a few adjustments to make the execution even easier.
The ratio of the three basically creates a cream cheese dip with a hint of blue cheese.
The result of this fruit, cheese, and nut combo is an absolutely exquisite bite.
If youreallyhate blue cheese or you forgot to buy some, you’re able to omit it.
Dont chuck the leftover Roquefort cheese spreadit makes a mean dip for crackers.
Wash and dry your grapes.
(If they’re wet, the cheese won’t stick.)
Set them aside in a bowl.
Grind the nuts into a semi-fine nut meal.
Its okay if its uneven or some lentil-sized pieces are in there.
Pour the ground nuts into a small bowl.
In a different small bowl, mix the cream cheese and Roquefort cheese together until smooth.
Pop it into the microwave for 10 seconds or so if needed.
Stir in the heavy cream.
The mixture should be thick but spreadable like soft butter.
Put parchment paper on a sheet tray or plate.
Roll the grapes in the cheese.
Youll probably achieve a thin, uneven coating, and thats just fine.
Drop the grapes into the bowl of nuts and roll them around until well coated.
Gently place the coated grapes onto the parchment lined tray.
Repeat with all the grapes.
Chill the grapes in the fridge for at least 20 minutes to firm-up the cheese and nut coating.
Serve in a wide bowl or on a platter with candied nuts, and have a happy New Year.
