Tidbits

Holiday spirits

Wondering which wine to serve at your Christmas party? Looking to give an out-of-town friend a bevy of Maine microbrews? The experts at Burby & Bates can help you at their holiday wine show, from 6 to 9 tonight at the Black Bear Inn and Conference Center in Orono. Tickets cost $15 per person, including samples of wine and beer, and are available at the door or at Burby & Bates Fine Wine and Beer Merchants in Orono. For information, call 866-2533.

Coffee talk

If you think good design is as important a good cup of coffee, you’ll love Cuisinart’s Brew Central 12-cup coffeemaker. It doesn’t get much cooler looking than this, and its water filtration system and gold-tone filter will ensure a tasty brew every time. The sleek, stainless-steel appliance has been seen at T.J. Maxx ‘n More, Filene’s, and Bed Bath & Beyond in Bangor for $99.99.

Take a dip

For a fresh, fabulous alternative to high-fat dips, the American Institute for Cancer Research has put together healthful recipes for holiday snacking. The vegetable-based dips are low in fat and calories, but they offer a rich, full flavor – and the ingredients are helpful in reducing your risk of cancer. To make the pictured Santa Fe dip, you’ll need 2 jars (7 ounces each) roasted red peppers, drained; 3 ounces (about 30) sun-dried tomatoes, not packed in oil; 2 garlic cloves, chopped fine; 11/2 teaspoon ground cumin, or to taste; 1 teaspoon fresh lemon juice, or to taste; 1/4 cup chopped fresh cilantro; 1/4 cup chopped scallions; 4 ounces reduced-fat Neufchatel cream cheese, softened; salt and freshly ground black pepper, to taste, and Tabasco or hot chili pepper sauce, if desired. Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid. In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and scallion until smooth and well-blended. Add cream cheese and puree mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency (scraping down the side of the bowl occasionally). Blend until smooth. Add salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin, or lemon juice if needed. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using. Bring dip to room temperature before serving. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables and, if desired, baked tortilla chips and serve. Makes 21/3 cups. For more recipes, visit www.aicr.org.

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