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Coconut Water Apple Cider Fizz: A Drink for Appetizers
Coconut Water and Sparkling Apple Cider Make A Simple Drink to Serve with Light or Heavy Hors d'Oeurves
If you are looking for a special drink to serve for your next party, one that everyone can consume and one which would be something unique to all of your guests, then my Coconut Water Apple Cider Fizz is just what you need to wow your friends.
This drink is a non-alcoholic, fun dazzler, as well as being light and tasty. Guests tell me that they don’t know whether it is most amazing because of its simplicity, or because of how much they enjoy it with the appetizers I serve.
Two Ingredients Stir Up Fun
Fizzy apple cider can be homemade if not purchased ready made, but there are brands on the market that are not full of all kinds of junk. Coconut water is a healthy drink packed with electrolites that help hydrate major organs, including our brain and skin.
Below the Fizz recipe I've included a very tasty appetizer that uses polenta as its base. The topping is full of flavor from herbs and can include any number of other ingredients.
Two of the best things about this appetizer is that it is cow milk free and it is gluten free. How much better can the food for a party get?
With just two ingredients the fizz can be made with a flourish and served with laughter while enjoying your hors d'oeuvres.
To make my Coconut Water Apple Cider Fizz you’ll need to chill:
• Coconut Water--One 11 ounce carton makes 2-3 servings, depending on the size of the cups.
• Sparkling Apple Cider--For best results use immediately upon opening.
Make the drinks this way:
Fill cups half full of chilled coconut water.
Add 1 ice-cube, or 2 if the cup is large.
When ready to serve, finish filling the cups with chilled sparkling apple cider.
Serve up the fun immediately.
Told you it was simple! :)
Recipe Ingredients on Amazon:
A Cow Milk Free Appetizer
This fizz will go well with most appetizers, but I thought you might enjoy seeing one of my favorites:
Polenta Hors d'Oeuvres with Herbed Goat Cheese
Make polenta according to package directions.
Cool down and form into a log using plastic wrap. Refrigerate for 2 hours.
Unroll on a baking sheet and cut into 1/4" patties.
Brush both sides of each polenta cake with olive oil.
Cook in a non-stick skillet on high for approximately 2 minutes.
At this point the polenta cakes can be cooled and stored for up to 1 day to have on hand when you are ready to top and bake the appetizers.
Arrange polenta cakes on a baking sheet that has been sprayed with non-stick oil.
Mix 2 ounces of goat cheese with finely diced herbs. I like purple basil with rosemary (I like more of it than most people do, so you might go light the first time you make, especially with the rosemary). Fresh is best! Check to see if your goat cheese is pre-salted. Stir in a little salt and pepper to taste.
Place approximately 1/2 teaspoon of cheese mixture onto center of each polenta cake. Use back of spoon to spread the mound out a little.
Lightly press a slice of olive, or a snippet of bell pepper into the cheese.
Bake approximately 5 minutes--watch carefully so as not to burn your hors d'oeuvres. Polenta cakes should be golden and crisp around the edges.
Serve, and be ready to share the recipe!
Herbed Goat Cheese:
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An Appetizer For When You're In A Pinch :)
Healthy Snacks and Appetizers:-
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