• In Lifestyle

    Get festive feasting with LANCEWOOD®

    Lancewood Recipes

    Ring in the festive season with these delicious show-stopping dishes! Whether you’re looking to satisfy your sweet tooth or indulge in a tasty savoury starter, these LANCEWOOD® recipes are sure to bring everyone together to celebrate the festivities and enjoy Quality Time® this holiday season.

    LANCEWOOD® Dessert Snack Platter

    Serves:  6

    INGREDIENTS

    Peanut Butter Balls:

    • 230g LANCEWOOD® Medium Fat Plain Cream Cheese
    • 180 ml smooth peanut butter
    • 125 ml icing sugar
    • A pinch of salt
    • 200 g dark, milk or white chocolate, melted
    • 125 g coconut or nuts, toasted

    Tiramisu Dip:

    • 250 g LANCEWOOD® Mascarpone
    • 80 ml cream
    • 75 ml castor sugar
    • 15 ml instant coffee granules dissolved in 15 ml boiling water
    • 5 ml vanilla essence
    • 10 ml coffee liqueur (optional)
    • cocoa powder for dusting

    METHOD

    Peanut butter balls:

    1. Beat the cream cheese and peanut butter together until smooth. Sift the icing sugar and add to the cream cheese mixture. Add a pinch of salt and beat until well combined.
    2. Place in the freezer for 30 minutes to firm slightly. Roll teaspoons full of the mixture into balls and return to the freezer again to firm up. If the mixture becomes too soft too handle, pop it back into the freezer for a few minutes to firm up again. Push a toothpick into each ball.
    3. Refrigerate again for 30 minutes or until firm.
    4. Meanwhile, melt the chocolate. Place the toasted coconut or nuts in a bowl. Dip the balls into the chocolate to cover completely. Allow excess chocolate to drip off over a separate bowl and at the same time sprinkle with nuts or coconut.
    5. Place on a baking sheet lined with baking paper. Refrigerate until needed. Remove toothpicks before serving.

    Tiramisu Dip:

    1. Beat the mascarpone and cream together.
    2. Add the castor sugar a little at a time and beat well after each addition.
    3. Add the coffee, vanilla essence and optional liqueur and beat until firm.
    4. Spoon into a serving bowl and refrigerate for 30 minutes.
    5. Dust with cocoa powder and serve with various dippers like strawberries, Boudoir biscuits, chocolate biscuits, wafer sticks or any of your favourite treats.

    TO FINISH:

    1. Add the peanut butter balls and tiramisu dip to a round wooden board. Add your favourite sweet and fruit treats like Lindt chocolate balls, Oreo biscuits, Turkish delight, chocolate straws, strawberries, cherries and kiwi to create a show-stopping dessert platter.

     

    LANCEWOOD® Cheesy Stuffed Festive Wreath

    Serves: 8

    Cooking time: 60 min

    INGREDIENTS

    Mushroom & sundried tomato filling:

    • 45 ml butter
    • 250 g Portabellini mushrooms, chopped
    • 230 g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese 100 g LANCEWOOD® Grated Mozzarella
    • 125 g sundried tomatoes, chopped
    • 80 ml spring onions, chopped
    • 1 clove garlic, crushed
    • Salt & freshly ground black pepper to taste
    • 400 g puff pastry, defrosted
    • egg wash, 1 egg beaten with 15 ml water

    Bacon & mushroom filling:

    • 45 ml butter
    • 250 g Portabellini mushrooms, chopped
    • 200 g rindless streaky bacon, chopped
    • 230 g LANCEWOOD® Smokey Onion & Mustard Cream Cheese
    • 100 g LANCEWOOD® Grated Mozzarella
    • 125 g sundried tomatoes, chopped
    • 1 clove garlic, crushed
    • Salt & freshly ground black pepper to taste
    • 400 g puff pastry, defrosted
    • egg wash, 1 egg beaten with 15 ml water

    Pesto dip to serve:

    • 250 ml LANCEWOOD® Double Cream Plain Yoghurt or Sour Cream
    • 30 ml sundried tomatoes or basil pesto
    • salt & freshly ground black pepper to taste

    TO FINISH: 

    • Rosemary sprigs and fresh cherries

    METHOD

    1. Preheat the oven to 200°C and line a baking sheet with baking paper.
    2. Mushroom & sundried tomato filling: Heat the butter and fry the mushrooms until golden and all the liquid has evaporated. Set aside.
    3. Using a mixing bowl, add the cream cheese, mozzarella, sundried tomatoes, spring onions, garlic and seasoning and mix together. Add the fried mushrooms and mix through.

    Bacon & mushroom filling:

    1. Heat the butter and fry the mushrooms and bacon until golden and all the liquid has evaporated. Set aside.
    2. Using a mixing bowl, add the cream cheese, mozzarella, sundried tomatoes, garlic and seasoning and mix together. Add the fried mushrooms and bacon and mix through.

    Pastry:

    1. Cut the puff pastry in half. Unroll and join the two strips to form one long strip. Keep it on the plastic for easy handling.
    2. Spread your preferred filling down the middle of the pastry.
    3. Working from left to right, start rolling up the pastry to enclose the filling. Brush the opposite side with egg wash. Continue enclosing the filling and press down to finally close and seal.
    4. Shape into a wreath and transfer to the baking sheet.
    5. Using kitchen scissors, cut into the top of the pastry at 2 cm intervals. Brush with the remaining egg wash.
    6. Bake for 30 – 35 minutes until golden and puffed.

    Pesto dip to serve:

    1. Mix the yoghurt or sour cream with the sundried tomatoes or basil pesto. Season to taste.

    TO FINISH: 

    1. Transfer the wreath to a serving platter. Decorate with sprigs of rosemary and fresh cherries.

    Serve with the pesto dip or your favourite LANCEWOOD DIP&TOP®.

    ALSO SEE: Impress at your next party with these 14 unique charcuterie board ideas

    Impress at your next party with these 14 unique charcuterie board ideas

    Recipes and images: Supplied

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