CRANBERRY SAUCE & CAMEMBERT BITES
STEP 1: Make a simple cranberry sauce: put a bag of cranberries, 1 1/2cup of water, 1/2 cup of fresh squeezed orange juice, 4-5 pitted dates, a little bit (1/4 cup?) of sugar, some orange zest and a little ground clove in a pot. Bring the mixture to a boil; then lower the heat to medium (low)...you want to keep a soft boil going. Cook until the mixture thickens and coats the back of a spoon. Set aside to cool.
STEP 2: Prepare your crescent roll dough (any brand). Roll out the dough on a lightly floured surface. You want the dough to be about 1/4" thick. Then cut into 2-3" squares. Spray your mini muffin tin, place each square into the muffin tin.
STEP 3: Cut small pieces of brie or camembert and put one piece into each piece of dough. Top with the cooled cranberry sauce.
STEP4: Bake at 350° for 15-20mins or until the dough is a little browned.
HUMMUS & PARSLEY SALAD
Put your favorite hummus in a medium sized bowl. Top with fresh parsley salad, taking a little out of the center to make the wreath shape. I topped with a few pomegranate seeds to make it more festive.
PARSLEY SALAD: basically tabouleh without the grain: chopped parsley, diced cucumber, diced shallot, diced tomato, fresh lemon juice, olive oil, s&p to taste.
ONE TIP: Don't make this parsley salad too "juicy". It will do your delicious thick hummus into soup! :-)