Winter is Coming

>>8377884
>can't go wrong with stuffed mushrooms

No you can't. So what's your recipe in general terms?

>>8377892
Neufchatel cheese mixed with spicy sausage is a pretty good filling inside portobello mushrooms.

Last time I made it, I cooked it with a bit of garlic, then sprinkled it with a mixture of truffle salt and grated pecorino romano. The dish didn't survive 30 minutes; it flew off the plate as soon as I set it down.

File: 2016-12-16-22-55-04--1834172320.jpg (4KB, 110x177px) Image search: [Google]

4KB, 110x177px

I'm making rompope. What liquor could I mix it with?

>>8377948
>rompope
Would you happen to have the recipe?

>>8377884
Deviled eggs. Everyone loves them, simple as fuck to make. I also make the eggnog every year.

>>8377906
Christ, that sounds fantastc.

>>8377884
Gonna make some caramel and pretzel chocolate fudge for the Christmas potluck at work. I was thinking if adding walnuts but some of my coworkers have nut allergies. Maybe I'll make a smaller, nut-free batch too.

>>8377948
No, I was just going to grab one off the net.

>>8377959
>>8378012

Yum. Why the low-fat cream cheese instead of regular?
Been thinking of making this soon, and not for a party, just for dinner. Do you toss the stems or chop them into the filling?
Also that looks like bread crumbs, is this a place to use Panko? I guess that's not your picture because those dont look like portobella either. Did you use the huge ones? Did a lot of water come out when you baked them?

>>8378040
>Why the low-fat cream cheese instead of regular?
No particular reason, just personal preference. I've tried both and both work fine. But I feel that people are a little less used to neufchatel, so throwing that at them makes it more interesting.

>Do you toss the stems or chop them into the filling?
I like to cook them into the spicy sausage.

>I guess that's not your picture because those dont look like portobella either.
Correct. I've never bothered to take a picture, but I really should.

>Did you use the huge ones?
Small ones just because they make better hors d’oeuvres. However, doing that usually leaves me with a lot of left-over filling that I save for big mushrooms, which are great for dinner the next night.

>Did a lot of water come out when you baked them?
Enough water comes out to cover the bottom of the dish, but the interiors of the shrooms themselves remain moist.

>>8377892
Catering cook here. I make a stuffing out of cream cheese, andouille sausage, green onions and parsley. It's p good but FUCK stuffed shrooms on a large scale. Pain in the ass.

>>8378252
>large scale
How large we talkin'?

Holiday Cheese Balls

Cold dish that has cheese wrapped in a breading of bacon.