New Year's Party Recipes

Sisters Jenny Engel and Heather Goldberg created Spork (www.sporkonline.com), an online vegan cooking school. They also recently released a cookbook titled Spork-Fed.

Spiced White Sangria

By Jenny Engel and Heather Goldberg

This spiced sipper combines refreshing fruit with an enticing zing of mint and cinnamon.

Serve this sangria in a crystal bowl for a punch that looks as gorgeous as it tastes.
Makes 6 to 8 servings

What You Need:

1/2 nectarine, diced small
1 pear, diced small
1 lime, sliced
1 orange or 2 clementines, sliced
1 bottle white wine
1 liter carbonated water, orange- or lemon-flavored
3 cinnamon sticks
2 tablespoons sugar
3 sprigs fresh mint
Splash of Cointreau

What You Do:

1. To a large pitcher, add nectarine, pear, lime, and oranges or clementines.

2. Add wine, carbonated water, cinnamon sticks, sugar, mint, and a splash of Cointreau.  Stir to mix well. Refrigerate for up to 2 hours and serve cool.

Mini Empanadas

By Jenny Engel and Heather Goldberg

Miniature empanadas make the perfect savory hors d’oeuvre for an evening of special celebration.

These peppy pastry pockets are packed full of the flavors of dates, garlic, olives, and pine nuts.

Makes 12 to 14 servings

What You Need:

For the dough:
1/3 cup vegan margarine
1/4 cup vegan sour cream
3 tablespoons vegan cream cheese
1/2 cup all-purpose unbleached flour
1 cup whole wheat pastry flour or spelt flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon sugar

For the filling:
1 clove garlic, finely chopped
1/4 teaspoon dried thyme, plus more for garnish
1 tablespoon olive oil, plus more for brushing
1/2 cup chopped Kalamata or Spanish olives, plus more for garnish
1/4 cup pine nuts, toasted
3 Medjool dates, pitted and finely chopped
1 teaspoon red wine vinegar
1/8 teaspoon salt
1 teaspoon flour

What You Do:

1.    Preheat oven to 400 degrees. Line a cookie sheet with parchment or a Silpat liner. Set aside. In a large bowl, mix together margarine, sour cream, and cream cheese. Add both flours, sea salt, baking powder, and sugar.  Whisk until smooth, about 3 minutes. Be careful not to over-mix. 

2.    For the filling, in a separate bowl, combine all filling ingredients. Stir to combine and set aside.

3.    On a lightly floured surface, roll half the dough into 2-inch circles, 1/4-inch thick. With a biscuit cutter or rim of a glass, cut out circular shapes.

4.    Onto each round, place 1 to 2 tablespoons of filling and fold over edge into a half circle shape. With a fork, press to seal around edges of dough. Repeat for all. Brush with a small amount of oil before baking.

5.    Place the empanadas on baking sheet. Bake for about 18 to 20 minutes or until golden. Garnish with thyme and olives.