H O L I D AY
Pickapeppa Snack Mix
Mini Pimiento Cheese Balls
Thanksgiving Punch
Okra in a Blanket
ACTIVE 15 MIN. - TOTAL 1 HOUR, 15 MIN., PLUS 30 MIN. COOLING
ACTIVE 25 MIN. - TOTAL 25 MIN., PLUS 1 HOUR CHILLING
ACTIVE 10 MIN. - TOTAL 10 MIN., PLUS 1 HOUR CHILLING
ACTIVE 20 MIN. - TOTAL 20 MIN.
SERVES 12
Preheat oven to 250°F with racks in top third and center of oven. Line two large rimmed baking sheets with parchment paper. Heat 1 (5-oz.) bottle Pickapeppa Sauce, ½ cup unsalted butter, ½ cup packed light brown sugar, 1 ½ tsp. chili powder, 1 ½ tsp. cayenne pepper, and 1 ¼ tsp. kosher salt in a small saucepan over medium. Cook, stirring occasionally, until butter is melted. Remove from heat. Combine 5 cups rice-cereal squares (such as Chex), 3 cups pretzels, and 1 ½ cups unsalted peanuts in a large bowl. Drizzle with half of the butter mixture; gently toss to coat. Add remaining butter mixture; gently toss to coat. Arrange in a single layer on prepared pans. Bake until lightly browned and crisp, about 1 hour, stirring every 15 minutes and rotating pans halfway through bake time. Let cool completely on baking sheets, about 30 minutes.
MAKES 36
Process 2 cups shredded sharp Cheddar cheese, 1 cup softened cream cheese, ¼ tsp. cayenne pepper, ¼ tsp. black pepper, 1⁄8 tsp. kosher salt, and 1⁄8 tsp. garlic powder in a food processor until combined, about 15 seconds. Add 1 drained (4-oz.) jar diced pimientos, and pulse until evenly distributed and slightly chopped, 6 to 8 pulses. Transfer cheese mixture to a medium bowl, and cover with plastic wrap. Chill at least 1 hour and up to 24 hours. Sprinkle 1 ¼ cups finely chopped toasted pecans and ¼ cup finely chopped fresh chives on a large baking sheet in an even layer. Scoop out cheese mixture using a 2-teaspoon cookie scoop; roll in your hands to create a ball. Roll cheese balls, 1 at a time, in pecan mixture to coat evenly. This will yield about 36 mini balls. Transfer to a platter; insert small square crackers into cheese balls, if desired. Serve with additional crackers.
MAKES 30
SERVES 12
Heat 1 cup packed light brown sugar, 1 cup water, 3 (3-inch) cinnamon sticks, and 4 star anise in a small saucepan over medium-high. Cook, stirring often, until sugar dissolves and mixture comes to a simmer, about 5 minutes. Remove from heat; transfer simple syrup and spices to a heatproof container. Chill, uncovered, until cool, about 1 hour. (Can be made 1 week in advance; store in an airtight container in refrigerator.) Combine 8 cups chilled apple cider, 1 (750-milliliter) bottle of chilled Champagne or Prosecco, 2 cups bourbon, 1 cup orange juice, ½ cup fresh lemon juice, and 1 cup of the spiced simple syrup in a large drink dispenser or punch bowl; stir to combine. (Serve without bourbon or Champagne for a nonalcoholic option.) Top with 10 thin orange slices, 6 thin apple slices, and 1 cup frozen cranberries; add spices from simple syrup. Serve over ice.
Whisk together ½ cup mayonnaise, 2 Tbsp. Dijon mustard, 4 tsp. honey, 1 tsp. chopped fresh dill, and 1⁄8 tsp. kosher salt in a small bowl until well combined. Line a baking sheet with paper towels; place 30 whole pickled okra pods (from 1 [64-oz.] jar) on baking sheet to drain. Cut 4 thin slices of country ham into ½-inch-wide strips. Wrap 1 ham strip around each okra pod, securing with a wooden pick. Transfer wrapped okra to a large platter. Serve with mustard sauce.
Get Ahead Make the punch’s simple syrup a week in advance and the Pickapeppa Snack Mix three days ahead. Roll the Mini Pimiento Cheese Balls in pecan mixture the night before, and assemble Okra in a Blanket appetizers the morning of the gathering.
SOUTHE R N LI VI NG 89
