Holiday Social in North Cove

Southern Living, Nov 2004 by Jones, Scott

These neighbors share a very special evening to celebrate the season.

With an unmistakable clip-clop, a horse-drawn carriage weaves its way though the streets of North Cove subdivision, south of Atlanta, carrying area residents to their annual Christmas social. The only thing missing is snow, and judging by the chill in the air, that could happen at any moment.

The carriage pulls up to the home of Brent and Karen Wilkes, who are hosting the party. "This year we wanted something relaxed, so we decided to have an appetizer party," says Karen with a smile.

Each family contributes a dish or two, so everyone shares in the work. And even though the dress is formal, the mood is decidedly laid-back, allowing folks to mingle and catch up with one another. "Our event is more about celebrating the season and fellowshipping with our neighbors," reflects Brent. SCOTT JONES

GOAT CHEESE-OLIVE SANDWICHES

MAKES 26 APPETIZER SERVINGS

PREP: 25 MIN., CHILL: 2 HRS.

When chilling, cover sandwiches with damp paper towels to keep bread moist. Though we liked very thin white bread slices in our Test Kitchens, Linda prefers sourdough.

1 (4.25-ounce) can chopped ripe black olives (about ¾ cup)

1 (4-ounce) package goat cheese, softened

1 green onion, finely chopped

1 small garlic clove, minced

¼ teaspoon hot sauce

26 slices very thin white bread

¼ cup chopped fresh parsley

STIR together first 5 ingredients in a small bowl until well blended. (The goat cheese mixture can be prepared up to 1 day ahead.)

CUT 2 rounds out of each bread slice using a 1½-inch round cutter. Spread olive mixture evenly on 1 side of half of bread rounds, top with remaining bread rounds. Roll sides in chopped parsley. Cover and chill 2 hours before serving. LINDA KUBALIK

PEACHTREE CITY, GEORGIA

NOTE: For testing purposes only, we used Pepperidge Farm Very Thin White Bread Slices.

CRANBERRY-NUT TRIANGLES

MAKES 2½ DOZEN

PREP: 15 MIN., BAKE: 40 MIN., COOK: 5 MIN.

½ cup butter or margarine, softened

½ cup powdered sugar

1 large egg yolk

1½ cups all-purpose flour

1¼ cups chopped pecans

¾ cup dried cranberries

1 cup firmly packed brown sugar

5 tablespoons butter

3 tablespoons whipping cream

3 tablespoons light corn syrup

2 tablespoons maple syrup

BEAT ½ cup softened butter and powdered sugar at medium speed with an electric mixer until creamy. Add egg yolk, beating just until blended. Add flour, and beat at low speed just until mixture is crumbly.

PRESS flour mixture on bottom and slightly up sides of a lightly greased 13- × 9-inch baking dish.

BAKE at 350° for 20 to 25 minutes or until edges and surface are lightly browned. Remove from oven; sprinkle crust evenly with chopped pecans and cranberries, and let cool.

BRING brown sugar and next 4 ingredients to a boil, stirring constantly, in a saucepan over medium-high heat. Pour brown sugar mixture evenly over chopped pecans and cranberries in baking dish.

BAKE at 350° for 15 minutes or until golden. Remove from oven, and let cool completely. Cut into 15 squares; cut squares in half diagonally to form triangles. LYNN AMOS

PEACHTREE CITY, GEORGIA

CUPCAKE COOKIES

MAKES ABOUT 5 DOZEN

PREP: 15 MIN., BAKE: 10 MIN. PER BATCH

1 (14.4-ounce) package graham cracker crumbs*

1 cup firmly packed brown sugar

1 cup whipping cream

½ cup unsalted butter, melted

1 cup semisweet chocolate morsels

1 cup chopped pecans

1 cup chopped walnuts

STIR together first 4 ingredients until blended. Stir in chocolate morsels and nuts until blended.

SHAPE dough into 1-inch balls (about 1 tablespoon of dough). Place into miniature paper candy liners; place on a baking sheet.

BAKE at 375° for 10 minutes or until done. Let cool 1 minute on baking sheet; remove to wire racks to cool completely. JERRI BALL

PEACHTREE CITY, GEORGIA

*3½ cups finely crushed graham crackers (about 3 sleeves crackers, crushed) can be substituted.

GROUND PECAN TORTE

MAKES 10 TO 12 SERVINGS

PREP: 25 MIN., BAKE: 30 MIN., COOL: 35 MIN.

1 cup butter or margarine, softened

1 cup sugar

3 large eggs

3 cups pecan meal

1 tablespoon grated lemon rind

1/3 cup cake flour

Cream Cheese Filling

½ cup raspberry preserves

BEAT butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition; add in pecan meal and lemon rind, and beat at low speed until blended.

ADD flour, and beat at low speed just until blended. Spread into 2 buttered and floured 9-inch round cakepans.

BAKE at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans, and cool for 30 minutes.

SPREAD half of Cream Cheese Filling on top of 1 cake layer; top evenly with half of raspberry preserves. Top with remaining cake layer; repeat procedure with remaining Cream Cheese Filling and preserves.

NOTE: Commercially ground pecans have a very fine texture and are often sold as pecan meal. We found this to be more economical than grinding whole or halved pecans. To make your own pecan meal, place 2½ cups pecan halves in a food processor, and pulse about 45 seconds or until pecans are finely ground.