Some Pretty (and Pretty Exotic) Bites to Spice up Your Next Party

If you’re looking for something with a real “wow” factor to serve during the holiday season this year, these little wreathe-shaped blushing pink biscotti will more than fill the bill. The pink comes from red wine, but sugar gives them an intriguing sweetness, and black pepper (please be sure to use freshly ground pepper here; it really does make a difference), gives it a decidedly spicy finish. Couple that with a creamy, slightly salty caviar spread to dip them in and you have an extraordinary treat for cocktail hour. They’re pretty to look at, a delight to crunch into, and drop-dead easy to make.

Makes 24



Gourmet, 1989

2 ½ cups unbleached all-purpose flour

1/3 cup sugar

1 tsp. salt

1 ½ tsp. freshly ground black pepper

1 ½ tsp. double-acting baking powder

½ cup red wine

½ cup vegetable oil

Caviar Dip (recipe follows)


Preheat oven to 350º. F

In a food processor blend together the flour, sugar, salt, pepper and baking powder. Add the wine and the oil and blend the mixture until it just forms a dough. Divide the dough into 24 pieces and roll each piece into a 3” log, and form the log into a ring. Arrange the rings 1 ½”apart on an ungreased baking sheet and bake in the middle of the oven for 20-30 minutes, or until the bottoms are golden. Transfer them to a rack and cool for 5 minutes.


Caviar Dip

8 ounces cream cheese

Milk to give you a creamy, dip-like consistency.

4 minced scallions

1 jar black caviar.

Cream the cream cheese and milk. Stir in the minced scallions. Fold in the black caviar. Serve with the Red Wine Biscotti.


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