Recipes

Kahula

Kahula

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Bring water, espresso, and sugar to a boil.
  • Turn heat down to just barely simmer for 3 hours, mixture should be like a syrup.
  • Cool to near room temperature.
  • Add vanilla and vodka.
  • Stir and refrigerate for 1 week before serving.
  • Makes approximately 1 quart.
  • Store in refrigerator

Notes & Wine Advice

*if you don’t have means of making espresso, you can use 4 cups coffee in place of the water and espresso
————————————————————————————————–
Course; Cold Drinks

Holiday Toffee Coffee

Holiday Toffee Coffee

Couverts1
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon chocolate-flavored syrup
  • 1 tablespoon caramel flavored dessert topping
  • 6 oz. hot prepared instant or brewed Maxwell House Coffee or Yuban Coffee
  • Thawed Cool Whip Whipped Topping Or use whipped cream.
  • Chopped chocolate-covered toffee

Instructions

  • Stir chocolate-flavored syrup and caramel flavored dessert topping into hot coffee.
  • Serve with whipped topping and chopped chocolate-covered toffee.
————————————————————————————————–
Course; Hot drinks

Spiced Holiday Coffee

Spiced Holiday Coffee

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker.
  • Place marmalade in empty pot of coffee maker.
  • PREPARE coffee with cold water.
  • When brewing is complete, stir until well mixed.
  • Pour into large cups or mugs.
  • Serve with sugar, if desired.
————————————————————————————————–
Course; Hot drinks

Spiced Cider

Spiced Cider

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 gallon apple cider
  • 1 cup orange juice
  • 1/2 teaspoon McCormick® Pure Orange Extract
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 4 McCormick® Cinnamon Sticks
  • 2 teaspoons McCormick® Whole Cloves
  • 1 teaspoon McCormick® Whole Allspice

Instructions

  • Place all ingredients in very large saucepan or Dutch oven.
  • Cover pan, heat to boil.
  • Reduce heat and simmer 45 minutes.
  • Strain into large punch bowl.
  • Serve hot or cold
————————————————————————————————–
Course; Cold Drinks

Honey-Basil Fruit Dip

Honey-Basil Fruit Dip

Couverts12
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In small bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • On low speed, beat in honey and powdered sugar until well mixed.
  • Fold in basil.
  • Cover; refrigerate at least 2 hours to blend flavors.
  • Remove from refrigerator 30 minutes before serving.
  • Serve with fresh strawberries, blackberries or raspberries or bite-size pieces of cantaloupe or honeydew melon.

Notes & Wine Advice

Make-Ahead Magic

You can prepare the dip up to 3 days in advance.

Festive Touch

Consider this your go-to holiday recipe to bring to parties. It’s incredibly easy and can be made ahead, and the flavor combination will bring a lot of wows!

Nutrition values

Calories: 100 kcal
————————————————————————————————–
Course; Dessert / Fruit

Mini Churro–Salted Caramel Cream Puffs

Mini Churro–Salted Caramel Cream Puffs

Couverts28
Deel op Facebook Print Recipe

Ingredients

CREAM PUFFS

COATING

ICING

Instructions

  • Heat oven to 400°F.
  • In 2-quart saucepan, heat ½ cup butter and the water over high heat, stirring occasionally, until boiling rapidly.
  • Stir in flour; reduce heat to low.
  • With wooden spoon, beat vigorously about 1 minute or until mixture forms a ball; remove from heat.
  • Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy.
  • Onto ungreased cookie sheets, drop dough by 28 level tablespoonfuls about 3 inches apart.
  • Bake 25 to 30 minutes or until puffed and golden.
  • Remove from cookie sheets to cooling racks; prick side of each puff with tip of sharp knife to release steam.
  • Cool away from drafts 30 minutes.
  • Line work surface with cooking parchment paper.
  • In small bowl, mix granulated sugar and cinnamon.
  • Roll cream puffs, one at a time, in melted butter; shake off excess.
  • Roll in cinnamon-sugar.
  • Place on paper.
  • Using serrated knife, cut off top third of each puff; reserve tops.
  • In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • Add powdered sugar and caramel topping; beat on high speed until stiff peaks form.
  • Fold in salt.
  • Spoon or pipe about 1 tablespoon filling into each cream puff.
  • Cover with reserved tops.
  • In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • Drizzle over cream puffs.

Notes & Wine Advice

Make-Ahead Magic

Make dough as directed; drop by tablespoonfuls onto cookie sheet lined with cooking parchment paper. Freeze until firm. Place frozen dough in an airtight container or resealable freezer plastic bag; freeze up to 2 months. To bake, place frozen puffs on cookie sheets sprayed with cooking spray, and bake as directed.
After filling, cream puffs can be refrigerated up to 3 hours. Drizzle with chocolate just before serving.

Festive Touch

For a more decadent cream puff, drizzle with 2 tablespoons caramel topping in addition to the chocolate icing.

Nutrition values

Calories: 120 kcal
————————————————————————————————–
Course; Dessert

Pomegranate-Vanilla Panna Cotta

Pomegranate-Vanilla Panna Cotta

Couverts8
Deel op Facebook Print Recipe

Ingredients

POMEGRANATE LAYER

VANILLA LAYER

Instructions

  • In 1-quart saucepan, sprinkle 2 teaspoons gelatin over pomegranate juice; let stand 5 minutes to soften.
  • Heat over low heat about 30 seconds or just until gelatin is dissolved.
  • Stir in 2 tablespoons sugar; heat until sugar is dissolved, stirring constantly.
  • Remove from heat; stir in liqueur.
  • Cool to room temperature.
  • Meanwhile, in 2-quart saucepan, sprinkle envelope of gelatin over milk; let stand 5 minutes to soften.
  • Heat over low heat, stirring frequently, about 2 minutes or just until gelatin is dissolved.
  • Stir in ⅔ cup sugar and the vanilla seeds.
  • Continue stirring over low heat about 2 minutes longer or until sugar is dissolved (mixture should not boil or steam).
  • Remove from heat; stir in whipping cream with whisk.
  • Strain mixture through fine-mesh strainer.
  • Place cooling rack in refrigerator.
  • While holding stemmed glass (such as champagne flute or parfait glass) at an angle, pour about 2 tablespoons vanilla mixture into glass.
  • Carefully place glass in refrigerator, keeping angle by propping stem on rack and leaning glass against side of refrigerator.
  • Repeat, filling 7 more glasses as directed.
  • Refrigerate 30 minutes or until firm.
  • Keep remaining vanilla mixture at room temperature.
  • Carefully pour about 2 tablespoons pomegranate mixture into each glass, keeping same angle.
  • Return to refrigerator for 30 minutes or until firm.
  • Carefully pour remaining vanilla mixture over pomegranate layer, holding glasses upright.
  • Refrigerate on flat surface at least 1 hour but no longer than 24 hours.

Notes & Wine Advice

Festive Touch
Garnish these lovely desserts with a few pomegranate seeds.
Kitchen Secrets
To remove seeds from a vanilla bean, cut the bean in half lengthwise. Run the blade of a knife across the inside of the bean, gathering seeds on the edge of the knife.
The vanilla bean seeds give a beautiful speckled appearance to the dessert and assure a rich vanilla flavor in the panna cotta. If you like, 2 teaspoons vanilla extract may be substituted for the vanilla bean—there’s no need to strain the milk mixture then.
————————————————————————————————–
Course; Dessert

Cheerios Christmas Trees

Cheerios Christmas Trees

Couverts18
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line cookie sheet with waxed paper.
  • Pour cereal into 4-quart bowl; set aside.
  • In 3-quart saucepan, heat marshmallows and butter over low heat, stirring constantly, until smooth.
  • Remove from heat.
  • Stir in food color until mixture is evenly colored.
  • Pour over cereal and stir until evenly coated.
  • For each tree, using hands lightly sprayed with cooking spray, shape about ¼ cup cereal mixture into Christmas tree on cookie sheet.
  • Press candies into trees to decorate.
  • Refrigerate until firm, about 1 hour.
  • Store loosely covered up to 2 days.

Notes & Wine Advice

Festive Touch

Personalize the trees with guests’ names using decorator icing, and use as creative place cards! Or add a garland on each tree with icing.

Nutrition values

Calories: 130 kcal
————————————————————————————————–
Course; Dessert

Hot Chocolate Popovers

Hot Chocolate Popovers

Couverts12
Deel op Facebook Print Recipe

Ingredients

POPOVERS

ICING

Instructions

  • Heat oven to 450°F.
  • Spray 12 regular-size muffin cups with cooking spray.
  • Heat pan in oven 2 to 3 minutes.
  • In small bowl, mix flour, cocoa and salt.
  • In medium bowl, beat eggs and milk with whisk.
  • Add flour mixture and melted butter; beat with whisk just until blended (do not overbeat).
  • Divide batter evenly among muffin cups (cups will be almost full).
  • Bake 20 minutes.
  • Reduce oven temperature to 350°F; bake 15 to 18 minutes longer or until tops of popovers are dry.
  • Immediately press 1 marshmallow in center of each popover.
  • Bake 2 minutes longer or until marshmallows are soft.
  • Remove from muffin cups to serving platter.
  • In small microwavable bowl, microwave chocolate chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • Drizzle over popovers.
  • Serve warm or at room temperature.

Notes & Wine Advice

Kitchen Secrets
Easily pour the popover batter into the muffin cups by pouring it into a large liquid measuring cup first.

Nutrition values

Calories: 180 kcal
————————————————————————————————–
Course; Cake / Chocolate / Cupcakes-Brownies

Holiday S’mores Pops

Holiday S’mores Pops

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Line 8-inch square pan with waxed paper.
  • In separate small bowls, place graham cracker crumbs and candy sprinkles.
  • In small microwavable bowl, microwave chocolate chips and hazelnut spread uncovered on High 1 minute to 1 minute 30 seconds, stirring twice, until chips are softened and mixture can be stirred smooth.
  • Dip 1 marshmallow about one-fourth into melted chocolate on both flat ends, letting excess drip off.
  • Dip top end of marshmallow in graham crackers; dip bottom end of marshmallow into sprinkles.
  • Insert 1 candy stick into marshmallow.
  • Repeat with second marshmallow.
  • Insert the same stick halfway into second marshmallow (with crumb side up).
  • Repeat with remaining marshmallows and candy sticks to make 7 more pops.
  • Place pops, candy stick facing up, in pan.
  • Refrigerate 20 minutes or until set.

Notes & Wine Advice

Kitchen Secrets

These pops are so easy to make—you can plan to give them on the same day, so the marshmallows are ultra-fresh. To store, keep pops in an airtight container at room temperature up to 3 days.
You can find candy sticks at specialty gift stores, candy stores or online. Lollipop sticks can be found where candy-making supplies are sold.

Nutrition values

Calories: 320 kcal
————————————————————————————————–
Course; Dessert