Recipes

Berry-Rosemary Margaritas

Berry-Rosemary Margaritas

Couverts6
Total time 1 hour 25 minutes
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Ingredients

Instructions

  • In 2-quart saucepan, mash berries with ¾ cup sugar.
  • Stir in water and 2 rosemary sprigs.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 15 minutes.
  • Strain syrup; discard solids.
  • Cover; refrigerate at least 1 hour.
  • In large pitcher, stir together berry-rosemary syrup, tequila, lime juice and liqueur.
  • On small plate, place additional sugar.
  • Rub rims of 6 margarita glasses (or other stemmed glasses) with lime wedge; dip wet rims in sugar.
  • Fill glasses with ice; pour margarita mixture over ice.
  • Garnish with rosemary sprigs and lime wedges.

Notes & Wine Advice

Make-Ahead Magic

The berry-rosemary syrup can be refrigerated up to 1 week.

Festive Touch

Some bartenders prefer using superfine sugar for coating the edges of glasses. This is available in many grocery stores, but if you want to make your own, simply blend granulated sugar in a blender or food processor about 30 seconds. The texture of superfine sugar dissolves quickly and lends sweetness without grittiness to the cocktail.
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Course; Alcohol / Cocktails

Sparkling Holiday Sippers

Sparkling Holiday Sippers

Total time 2 hours 10 minutes
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Ingredients

Instructions

  • Chill 4 stemmed glasses in freezer.
  • Pour pomegranate juice into 8 sections of ice cube tray, 1 tablespoon in each; freeze until solid, about 2 hours.
  • Fill cocktail shaker or small pitcher with ice.
  • Add vodka, liqueur and lime juice; shake or stir to blend and chill.
  • Place 2 pomegranate ice cubes in each chilled glass.
  • Pour vodka mixture into glasses, straining out ice.
  • Fill glasses with champagne.
  • Garnish with mint.

Notes & Wine Advice

Make-Ahead Magic

With your pomegranate ice cubes in the freezer, all you have to do is shake these up to serve.

Festive Touch

To really make a splash, freeze the pomegranate ice cubes in a mini ice cube tray or specialty shaped ice cube tray. Stars and small balls are beautiful.
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Course; Alcohol / Cocktails

Mango-Ginger Snowdrift Mimosas

Mango-Ginger Snowdrift Mimosas

Total time 3 hours 40 minutes
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Ingredients

Instructions

  • Chill 4 champagne flutes or wine glasses.
  • In 1-quart saucepan, heat mango juice, gingerroot, sugar and lemon peel to boiling, stirring constantly, 3 to 4 minutes or until sugar is dissolved.
  • Remove from heat; cool to room temperature, about 30 minutes.
  • Pour mango mixture into 8-inch square pan.
  • Freeze uncovered about 30 minutes or until icy around edges.
  • Use a fork to scrape frozen edges toward center; freeze 25 to 30 minutes longer.
  • Repeat the scraping process until all of mixture is frozen, about 2 hours 30 minutes total.
  • Spoon 2 to 3 tablespoons of the mango “snow” into each chilled glass.
  • Fill with champagne.
  • Garnish with raspberries.

Notes & Wine Advice

Make-Ahead Magic

The scraped mango mixture can be kept covered in the freezer up to 1 week before using.

Festive Touch

Offer guests this unique beverage with a swizzle stick in each glass. That way, they can stir the sweet mango mixture into the champagne just before drinking.

Kitchen Secrets

Any leftover frozen mango mixture can be used in smoothies, added to punch or enjoyed on its own for a refreshing treat.
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Course; Alcohol / Cocktails

Elf-Tinis

Elf-Tinis

Couverts2
Total time 10 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In small microwavable bowl, microwave white chocolate uncovered on High 30 to 40 seconds, stirring every 10 seconds, until melted and smooth.
  • Immediately pour melted chocolate onto saucer.
  • Holding martini glass by the base, immediately roll rim of glass through chocolate to create a snowy rim.
  • Repeat with second glass.
  • Place glasses upright in refrigerator until ready to use.
  • Fill cocktail shaker or small pitcher with ice.
  • Add crème de cacao, crème de menthe, whiskey, vodka and half-and-half; shake or stir to blend and chill.
  • Pour into glasses, straining out ice.
  • Garnish each glass with candy cane looped over rim

Notes & Wine Advice

Make-Ahead Magic

The martini glasses can be rimmed with the melted white chocolate and refrigerated up to 4 hours ahead of time.

Festive Touch

Before the white chocolate has a chance to set, dip the glass rims into a small shallow bowl of grated white chocolate mixed with white sanding sugar, holiday sprinkles or crushed peppermint candies.
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Course; Alcohol / Cocktails

Pomegranate-Orange Sangria

Pomegranate-Orange Sangria

Total time 4 hours 10 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In large pitcher, mix wine, juices, liqueur and sugar until sugar is dissolved.
  • Stir in limes, orange, pear and cinnamon stick.
  • Cover; refrigerate at least 4 hours but no longer than 24 hours to chill thoroughly and blend flavors.
  • Add club soda to sangria mixture; stir to mix.
  • Garnish with cinnamon sticks.

Notes & Wine Advice

Festive Touch

Serve the sangria in a clear pitcher or punch bowl so the beautiful fruit takes center stage.

Festive Touch

Like your sangria extra-cold? Fill 2 ice cube trays with distilled water. Cut 3 orange slices into 8 wedges each; add an orange wedge and several pomegranate seeds to each section of the tray. Place in freezer 1 to 2 hours or until frozen. Add ice cubes to glasses or punch bowl before serving.

Nutrition values

Calories: 160 kcal
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Course; Cold Drinks

Tequila-Lime Chex Mix

Tequila-Lime Chex Mix

Couverts24
Total time 10 minutes
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Ingredients

Instructions

  • In large microwavable bowl, mix cereal, pretzels, peanuts and tortilla strips; set aside.
  • In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted.
  • Stir in tequila, Worcestershire sauce, lime juice, seasoned salt, chili powder and garlic powder.
  • Pour over cereal mixture; stir until evenly coated.
  • Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.
  • Spread on paper towels to cool.
  • Sprinkle with lime peel.
  • Store in airtight container for up to 5 days.

Notes & Wine Advice

Oven Directions:

Heat oven to 250°F. Line 15x10x1-inch pan with cooking parchment paper. Prepare recipe as directed . Spread mixture in even layer in pan. Bake 1 hour, stirring every 15 minutes.

Kitchen Secrets

Tortilla strips can usually be found in grocery stores near the salad dressings or in the produce department. If you can’t find them, substitute coarsely crushed tortilla chips or you can make your own tortilla strips. To make your own, heat oven to 375°F. Place 2 teaspoons vegetable oil in small dish; stir in 2 to 3 drops red or green food color (or color of your choice). Brush oil mixture over tortillas, working the brush until color is even. Using pizza cutter, cut tortillas into thin strips. Place on ungreased cookie sheet. Bake about 8 minutes, stirring once, until crisp.
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Course; Appetizer
Cuisine; American

Cheesy Ranch Chex Mix

Cheesy Ranch Chex Mix

Couverts26
Total time 10 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In large microwavable bowl, mix cereal, pretzels and crackers; set aside.
  • In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted.
  • Pour over cereal mixture; stir until evenly coated.
  • Stir in dressing mix and cheese until evenly coated.
  • Microwave uncovered on High 3 minutes, stirring after each minute.
  • Spread on paper towels to cool.
  • Store in airtight container for up to 5 days.

Notes & Wine Advice

Festive Touch

Make it easy for guests to help themselves to this fun snack mix by serving it up in small decorative disposable cups
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Course; Appetizer / Snack
Cuisine; American

Baked Sweet Potato–Zucchini Tots

Baked Sweet Potato–Zucchini Tots

Couverts6
Total time 55 minutes
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Ingredients

CITRUS-MUSTARD SAUCE

SWEET POTATO–ZUCCHINI TOTS

Instructions

  • Heat oven to 400°F.
  • Line large cookie sheet with foil; spray foil with cooking spray.
  • In small bowl, mix sauce ingredients with whisk until smooth.
  • Cover; refrigerate until serving time.
  • In colander, place zucchini and ½ teaspoon of the salt; gently toss.
  • Place colander over bowl or sink; let drain 10 minutes.
  • Place zucchini on cheesecloth or paper towel; wrap cheesecloth around zucchini and twist gently to remove as much remaining moisture as possible.
  • In large bowl, mix sweet potato and eggs with whisk until smooth.
  • Add zucchini, bread crumbs, cheeses, onion, garlic powder, thyme, parsley, pepper and remaining ½ teaspoon salt; blend gently with fork.
  • For each tot, gently roll 1 tablespoon mixture in palm of hand into small oval or log shape.
  • Place about 1 inch apart on cookie sheet.
  • Bake 15 to 18 minutes, turning once, until crisp and golden brown.
  • Serve hot with sauce.

Notes & Wine Advice

Make-Ahead Magic The Sweet Potato–Zucchini Tots can be frozen up to 1 week before serving. Bake as directed, cool and place in resealable freezer plastic bag or freezer container. To reheat, place frozen tots on a cookie sheet. Bake at 350°F for 13 to 15 minutes or until thoroughly heated.
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Course; Appetizer / Sauce
Diets; Vegetarian

Cheddar-Stuffed Pretzel Nuggets

Cheddar-Stuffed Pretzel Nuggets

Couverts48
Total time 1 hour 25 minutes
Deel op Facebook Print Recipe

Ingredients

PRETZELS

BEER CHEESE DIP

Instructions

  • Line large cookie sheets with cooking parchment paper.
  • In large bowl, mix 3¾ cups of the flour, the sugar, table salt and yeast.
  • Add warm water and butter; beat with electric mixer on medium speed 3 minutes, scraping bowl frequently and adding additional flour, ¼ cup at a time, until dough is soft and leaves side of bowl.
  • Divide dough into 4 equal portions.
  • On lightly floured surface, roll each portion into 12×4-inch rectangle.
  • On one long side of each rectangle, sprinkle 2 tablespoons Cheddar cheese, 2 teaspoons crumbled bacon and 1½ teaspoons chiles.
  • Starting at one long side, roll up dough; firmly pinch edges to seal.
  • Cut each roll into 12 (1-inch) pieces; pinch cut edges to seal.
  • Place on cookie sheets.
  • Cover with plastic wrap; let stand 30 minutes.
  • Heat oven to 425°F.
  • Reserve ¾ cup of the beer for dip.
  • In 3-quart saucepan, heat remaining beer and the baking soda to boiling; reduce heat to low.
  • Gently place 4 to 5 dough pieces in beer; cook about 20 seconds, turning once.
  • Remove with slotted spoon; return to cookie sheets.
  • Repeat with remaining dough pieces.
  • Brush with egg; sprinkle with coarse salt.
  • Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, in 2-quart saucepan, cook cream cheese and reserved beer over medium heat 6 to 7 minutes, stirring frequently, until cheese is melted.
  • Stir in Cheddar cheese, a little at a time; cook about 4 minutes, stirring frequently, until all cheese is melted and sauce is smooth.
  • Serve warm pretzel nuggets with warm dip.

Notes & Wine Advice

Make-Ahead Magic

You can make these delicious party snacks well in advance. Place baked cooled pretzel nuggets in a resealable freezer plastic bag; freeze up to 2 weeks. To reheat, place on cookie sheets and bake at 350°F for 12 to 14 minutes or until hot. Make the Beer Cheese Dip while they bake.
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Course; Appetizer / Cheese
Cuisine; American

Gorgonzola and Hazelnut-Stuffed Mushrooms

Gorgonzola and Hazelnut-Stuffed Mushrooms

Couverts36 appetizers
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Ingredients

Instructions

  • Heat oven to 350°F.
  • Twist mushroom stems to remove from mushroom caps; reserve caps.
  • Finely chop enough stems to measure about ½ cup; discard remaining stems.
  • In medium bowl, mix chopped mushroom stems and remaining ingredients until well blended.
  • Spoon into mushroom caps, mounding slightly.
  • Place in ungreased 15x10x1-inch pan.
  • Bake 15 to 20 minutes or until hot.
  • Serve warm.

Notes & Wine Advice

Festive Touch

Add whole hazelnuts and oregano or parsley sprigs to the serving platter for a dramatic flair.

Kitchen Secrets

Italian Gorgonzola is rich and creamy with a mild, yet slightly pungent flavor and aroma. If you can’t find Gorgonzola, use blue cheese instead. And walnuts or pistachios can be used in place of the hazelnuts.
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Course; Appetizer / Cheese / Nuts / Vegetables
Cuisine; American
Diets; Vegetarian