I’m happy to announce that the winner of the McCall’s Cookie Collection giveaway is Calvin Fung from Richmond, British Columbia. Congrats Calvin, and many thanks to all who entered.
Now on to today’s recipe from the 2-in-1 International Recipe Card collection.
Inspired by the classic French dish, Boef Bourguignon, these wine-flavored bacon-wrapped cocktail meatballs, kept warm in a chafing dish, are sure-fire show-stoppers at an important gathering of food-loving friends. This makes about 2 dozen meatballs to serve with Mustard Mayonnaise.
To serve in chafing dish over candle flame: Place meatballs in chafing dish; add 1/2 cup burgundy to chafing dish to prevent drying out.
Apertifs, Card 34
2 2/3 jiggers dry white wine, chilled
1/3 jigger creme de cassis
Pour chilled white wine into 6-ounce wine glass; gently pour creme de cassis on top. Do not stir.
Sweet Kir: Increase amount of creme de cassis to desired sweetness; the more cassis you add, the darker the drink will become.
Piconette: Follow instructions for Kir but substitute Amer Picon for creme de cassis.
1 teaspoon creme de cassis
Pour creme de cassis into champagne class. Fill up with champagne.
Burgundy Beef Balls
- 1 pound lean ground beef
- 3 tablespoons onion minced
- 1 cup red burgundy
- 1 cup bread crumbs
- 1 egg
- 1 teaspoon dry mustard
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 12 strips thin-sliced bacon
- 1 teaspoon worcestershire sauce
Preheat oven to 375. Combine beef, onion, burgundy, bread crumbs, egg, mustard, thyme, salt, and pepper in large mixing bowl and mix well. Form into small balls about the size of walnuts.
Cut bacon strips in half crosswise. Wrap strips around meatballs and secure with toothpicks.
Arrange meatballs on baking sheet. Bake 20-25 minutes or until bacon is crisp and meatballs are browned.
Remove from baking dish and drain on paper towels. Transfer to platter and serve with mustard mayonnaise.
Combine equal parts mustard and mayonnaise with worcestershire sauce.