ORANGE ALMOND FIGS and CHEESY ONION MUFFINS WITH HORSERADISH CREAM and CRANBERRY CRUNCH SALAD and DATES WITH MANCHEGO AND WALNUTS and CHOCOLATE LAVENDER TRUFFLES

I hosted the very fun and fabulous ladies of our book club a couple of months ago, and put together this easy, mostly do-ahead menu.
I have made the dates several times since, and though they don't look all that appetizing in the picture, they are delicious!

ORANGE ALMOND FIGS

Cut a slit in large side of 24 dried figs, cutting to, but not through, stem end. Stir together 3 ounces of softened cream cheese, 2 teaspoons powdered sugar, and 2 teaspoons orange liqueur. Fill each fig evenly with cream cheese mixture and 1 roasted salted almond. Press figs to secure filling.
Enjoy!

Recipe adapted from Southern Living
www.southernliving.com/

CHEESY ONION MUFFINS WITH HORSERADISH CREAM

2 cups self-raising flour
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
3/4 cup grated sharp cheddar
1/4 cup grated fresh parmesan
1 shallot, finely chopped and sauteed in 1 tablespoon of butter
2 tablespoons oil
1 egg, lightly beaten
1 1/4 cups milk
HORSERADISH CREAM
1/3 cup sour cream
1 teaspoon horseradish
1 tablespoon chopped fresh chives

Heat oven to 375F.
Line mini muffin pan with paper cases.
Sift flour into a bowl, stir in chives, parsley, cheeses and sauteed shallot. Mix until just combined. Stir in oil, egg and milk. Do not over mix. Spoon mixture evenly into cases.
Cook for 12 to 14 minutes, or until cooked through when tested.
HORSERADISH CREAM
Combine all ingredients in a small bowl.
Serve muffins with horseradish cream and roast beef.
Enjoy!

Recipe adapted from Woman's Day, April 1992
www.womansday.com/

CRANBERRY CRUNCH SALAD

4 teaspoons finely chopped pecans
1/4 teaspoon celery seed
1 tablespoon mayonnaise
1 tablespoon plain greek yogurt
1 teaspoon honey
juice of 1/2 lemon
1 tablespoon cider vinegar
1 cup finely shredded red cabbage
1/2 green apple, peeled, cored and finely chopped
2 tablespoons dried cranberries
8 large leaves endive (I couldn't find this anywhere, so I used spoons to serve the salad)

Heat a small skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes. Combine mayonnaise, yogurt, honey, juice and vinegar in a bowl, season with salt and pepper, Add pecans, celery seed, cabbage, apple and cranberries, toss well to coat. Place 2 tablespoons of salad on each endive leaf, or spoon.
Enjoy!

Recipe adapted from Self
www.self.com/

DATES WITH MANCHEGO AND WALNUTS

Cut a lengthwise slit down the center of 24 seedless dates, forming a pocket. Stuff with toasted walnut halves and pieces of manchego cheese.
Enjoy!

Recipe adapted from Southern Living
www.southernliving.com/

CHOCOLATE LAVENDER TRUFFLES

1 cup heavy cream
1 teaspoon culinary lavender
12 ounces chocolate
1 cup cocoa

Grate chocolate. Bring cream and lavender to a simmer for one minute, then strain. Add cream to chocolate and stir to melt. Mix well. Chill at least 3 hours. Roll into 1 inch balls then roll in cocoa.
Enjoy!

Recipe adapted from The Morning News, January 2009