The Feast of the Ages, 19th Course: Nutty Cherry Chocolate Drops

This recipe is the 19th in a 21-week series, The Feast of the Ages, developed to share our faith with our readers, realizing that as much as we love food, our faith is an even more important and bigger part of our lives. We thought it would be fun to bring the two together.

In Revelation 19:9, the Bible says, â€œBlessed are those who are invited to the wedding supper of the Lamb!â€ The Bible refers to the church, or the Christian body of believers, as the â€œbride of Christ.â€ The wedding supper, or feast, represents a time of great celebration when Jesus is united with the church in heaven.

What a celebration this will be! Imagine what the elements of the greatest party you could plan or attend would be like. The atmosphere would be comfortable and very inviting. People would want to be there because each person would be accepted for who he/she is. Each person would be made to feel special and everyone would feel included and a part of the activities. The fellowship and interactions between people would be real. The food would have the freshest ingredients and the flavors would be perfect. There would be no concern about the effects of pesticides or chemicals used in the growing process of the food. There would be something for everyone, and the individual taste preferences of every guest would be completely satisfied. This is what we would anticipate the wedding supper of the Lamb to be like.

The most formal of feasts includes 21 courses. When we thought about what the Wedding Feast of the Lamb might look like, a celebration for the King of Kings and Lord of Lords, we thought it could definitely involve 21courses! We thought it would be fun to provide a sample 21-course â€œFeast of the Agesâ€ menu, with a different recipe a week over 21 consecutive weeks.

We offer nuts for the 19th course:

Nutty Cherry Chocolate Drops

Ingredients:

Hershey’s milk chocolate kisses
4 tablespoons red cherry preserves or fruit spread
1 cup roasted mixed nuts (we used Planters premium cashew, almond and pecan mix)

Cooking Directions:

Using a small food processor, process nuts until finely chopped.
Place nuts in medium-sized bowl.Â Spoon approximately 4 tablespoons cherry preserves into small bowl.Â (We used a 3-inch ramekin.)
Hold butter knife under running hot tap water for approximately 10-15 seconds until blade becomes warm.Â Stir preserves immediately to soften and partially liquify.Â Â Repeat as necessary until preserves reach syrup-like consistency.
Assembly: Unwrap one Hershey’s kiss.Â Insert a toothpick into underside of kiss, just enough to hold steady.Â Using toothpick, dip kiss tip-downward into cherry preserves and turn to coat completely.Â Hold toothpick and kiss over bowl of chopped nuts and sprinkle chopped nuts over kiss, coating surface.
Holding toothpick with kiss upright, like a lollipop, slide toothpick in between tines of a dinner fork so that the kiss rests on fork.Â Pull down gently on toothpick to remove from candy.Â Using toothpick, gently slide kiss off of fork onto a plate or tray covered with wax paper.
Repeat steps 4 and 5 to make as many as desired.
Place candy into refrigerator and cool completely.Â Store in refrigerator in air tight container.

Did you know you have been invited to attend the real â€œFeast of the Ages,â€ the Wedding Feast of the Lamb? Revelation 22:17 says, â€œWhoever is thirsty, let him come; and whoever wishes, let him take the free gift of the water of life.â€

Learn more and/or RSVP here

*(You will be able to select from the following versions: English, Chinese-traditional characters, French, Japanese, Spanish, or Children’s — preferred by some adults due to its simple style.)

(Join us next Sunday for the 20th course.)

If you’d like to see the previous courses:

1st Course (amuse): Shrimp and Pineapple Wontons,

2nd Course (second amuse): Mini Brats,

3rd Course (cold appetizer): Tangy Cuke and ‘Mater Salad,

4th Course (thick soup): Creamy Chicken Curry Soup,

5th Course (thin soup): Apple “Cider” Soup,

6th Course (beef): London Broil with Cranberry and Portobello Reduction,

7th Course (antipasto): Tomato and Mozzarella Crostinis,

8th Course (in place of pasta): Mini Soft Tacos,

9th Course (caviar): Country Boy Caviar,

10th Course (ice cream): Lemon-Lime Ice Cream Soda Shots,

11th Course (game): “Jack” Rabbit Gravy over Biscuits,

12th Course (wild mushrooms): Portobello Mushrooms Stuffed with Sausage and Smoked Gouda,

13th Course (shellfish): Mediterranean Scallop and Shrimp Pot Pie,

14th Course (salad): Garlic Potato Salad on Cucumber Discs,

15th Course (creme-filled pastry): Berry Canapes,

16th Course (fruit): Berry Citrus Fruit Kabobs with Caramel Dipping Sauce,Â

17th Course (pudding): Banana Pudding Discs,Â
18th Course (frozen dessert): Mango and Coconut “Congelar”

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If you have a moment, be sure to check out our Christmas series, which will begin in September, and how you can be involved (you do not have to have a blog):

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Find more great recipes at Made by You Monday, Tea Party Tuesday, Titus 2sdays, Tip Me Tuesday, Today’s Creative Blog, Works for Me Wednesday, Women Living Well Wednesdays, Friday Favorites, Foodie Friday, Feasting in Fellowship Friday, Free For All Friday, Friday Potluck

About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.