recipes

Pomegranate-Ginger Prosecco Cocktails

Pomegranate-Ginger Prosecco Cocktails

Pomegranate-Ginger Prosecco Cocktails

Portions:2
Total time 2 hours 25 minutes
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Ingredients

GINGER SIMPLE SYRUP

  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons finely chopped gingerroot

GINGER SUGAR

  • 2 tablespoons sugar
  • ½ teaspoon finely chopped gingerroot
  • 1 slice fresh gingerroot

COCKTAIL

  • Ice cubes
  • ¼ cup gin 2 oz
  • ¼ cup pomegranate juice
  • ¼ cup prosecco 2 oz
  • 1 tablespoon pomegranate seeds

Instructions

  • In 1-quart saucepan, heat simple syrup ingredients over low heat until sugar is dissolved.
  • Let stand 15 minutes.
  • Cover; refrigerate 2 hours until chilled.
  • Strain syrup; discard solids.
  • In small bowl, stir together 2 tablespoons sugar and ½ teaspoon gingerroot.
  • Place mixture on small flat plate.
  • Rub fresh gingerroot slice around rims of 2 martini glasses to moisten.
  • Dip moistened rims of glasses in ginger-sugar mixture.
  • Refrigerate until ready to use.
  • Fill cocktail shaker or small pitcher with ice.
  • Add gin, pomegranate juice and 2 tablespoons of the Ginger Simple Syrup.
  • (Cover and refrigerate remaining simple syrup for another use. )
  • Shake or stir to blend and chill.
  • Pour into prepared glasses, straining out ice.
  • Add prosecco.
  • Garnish with pomegranate seeds.

Notes / Tips / Wine Advice:

Make-Ahead Magic

You can make the ginger syrup up to one month in advance. Cover and refrigerate until ready to use. The extra-cold syrup will make the cocktail nice and frosty.
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Course Alcohol / Cocktails
Holliday Christmas

Berry-Rosemary Margaritas

Berry-Rosemary Margaritas

Berry-Rosemary Margaritas

Portions:6
Total time 1 hour 25 minutes
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Ingredients

  • 1 bag 15 to 16 oz frozen mixed berries, thawed
  • ¾ cup sugar
  • 1¼ cups water
  • 2 large sprigs rosemary
  • 1 cup silver tequila 8 oz
  • ½ cup fresh lime juice
  • ⅓ cup orange-flavored liqueur 2½ oz
  • Additional sugar
  • Lime wedge
  • Ice cubes or crushed ice
  • Additional rosemary sprigs and lime wedges if desired

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 / Tips / 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
Holliday Christmas

Sparkling Holiday Sippers

Sparkling Holiday Sippers

Sparkling Holiday Sippers

Total time 2 hours 10 minutes
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Ingredients

  • ½ cup pomegranate juice
  • Ice cubes
  • ½ cup vanilla-flavored or plain vodka 4 oz
  • 3 tablespoons orange-flavored liqueur 1½ oz
  • ¼ cup fresh lime juice
  • 1 bottle 750 ml champagne or prosecco
  • Fresh mint sprigs

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 / Tips / 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
Holliday Christmas

Mango-Ginger Snowdrift Mimosas

Mango-Ginger Snowdrift Mimosas

Mango-Ginger Snowdrift Mimosas

Total time 3 hours 40 minutes
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Ingredients

  • 1½ cups mango juice
  • 1½ teaspoons grated gingerroot
  • 3 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 1 bottle 750 ml champagne or prosecco
  • Fresh raspberries

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 / Tips / 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
Holliday Christmas

Elf-Tinis

Elf-Tinis

Elf-Tinis

Portions:2
Total time 10 minutes
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Ingredients

  • 2 oz white chocolate
  • Ice cubes
  • 3 tablespoons crème de cacao 1½ oz
  • 3 tablespoons green crème de menthe 1½ oz
  • 2 tablespoons Irish whiskey 1 oz
  • 1 tablespoon vanilla-flavored vodka ½ oz
  • ¼ cup half-and-half
  • 2 miniature candy canes

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 / Tips / 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
Holliday Christmas

Pomegranate-Orange Sangria

Pomegranate-Orange Sangria

Pomegranate-Orange Sangria

Total time 4 hours 10 minutes
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Ingredients

  • 2 bottles 750 ml each red or rosé (blush) wine
  • 1½ cups pomegranate juice
  • 1½ cups fresh orange juice
  • ⅔ cup pomegranate- or orange-flavored liqueur or apricot brandy 5 oz
  • ⅓ cup superfine sugar
  • 2 limes thinly sliced
  • 1 medium navel or blood orange cut in half, thinly sliced
  • 1 ripe pear cut into cubes
  • 1 cinnamon stick 3 inch
  • 1 bottle 1 liter club soda or ginger ale (4¼ cups), chilled
  • Additional cinnamon sticks if desired

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 / Tips / 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.

Nutritional Information

Calories: 160 kcal
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Course Cold Drinks
Holliday Christmas

Tequila-Lime Chex Mix

Tequila-Lime Chex Mix

Portions:24
Total time 10 minutes
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Ingredients

  • 9 cups Corn Chex Rice Chex or Wheat Chex cereal (or a combination)
  • 2 cups pretzels
  • 1 cup peanuts
  • 1 cup tortilla strips
  • ¼ cup butter
  • 3 tablespoons tequila
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon lime juice
  • 2 teaspoons seasoned salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Grated peel of 1 lime

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 / Tips / 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
Holliday Christmas

Cheesy Ranch Chex Mix

Cheesy Ranch Chex Mix

Cheesy Ranch Chex Mix

Portions:26
Total time 10 minutes
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Ingredients

  • 9 cups Corn Chex™ Rice Chex™ or Wheat Chex™ cereal (or a combination)
  • 2 cups small pretzel twists
  • 2 cups bite-size cheese crackers
  • 3 tablespoons butter
  • 1 package 1 oz ranch dressing and seasoning mix
  • ½ cup grated Parmesan cheese

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 / Tips / 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 / Snacks
Cuisine American
Holliday Christmas

Baked Sweet Potato–Zucchini Tots

Baked Sweet Potato Zucchini Tots

Baked Sweet Potato–Zucchini Tots

Portions:6
Total time 55 minutes
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Ingredients

CITRUS-MUSTARD SAUCE

  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground mustard
  • 4 teaspoons honey
  • 1 teaspoon grated orange or lemon peel
  • 1 tablespoon orange or lemon juice

SWEET POTATO–ZUCCHINI TOTS

  • 1 cup packed grated zucchini about 1 large
  • 1 teaspoon salt
  • 1 cup cooked sweet potato about 1 large
  • 2 eggs slightly beaten
  • ¼ cup panko crispy bread crumbs
  • ⅓ cup shredded Gruyère or white Cheddar cheese
  • 3 tablespoons grated Parmesan cheese
  • ⅓ cup finely chopped onion
  • ¼ teaspoon garlic powder
  • 1½ teaspoons finely chopped fresh or ½ teaspoon dried thyme or oregano leaves
  • 3 tablespoons finely chopped fresh Italian flat-leaf parsley
  • ½ teaspoon pepper

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 / Tips / 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
Holliday Christmas
Diets Vegetarian

Cheddar-Stuffed Pretzel Nuggets

Cheddar-Stuffed Pretzel Nuggets

Portions:48
Total time 1 hour 25 minutes
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Ingredients

PRETZELS

  • 4¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon table salt
  • 1 package regular active or fast-acting dry yeast 2¼ teaspoons
  • 1½ cups very warm water 120°F to 130°F
  • 1 tablespoon butter melted
  • ½ cup shredded Cheddar cheese 2 oz
  • 4 strips bacon crisply cooked, crumbled
  • 2 tablespoons finely chopped seeded jalapeño chiles about 2 medium
  • 2 cans 16 oz each American-style lager beer
  • 2 tablespoons baking soda
  • 1 egg beaten
  • 1 tablespoon coarse kosher or sea salt

BEER CHEESE DIP

  • 1 package 8 oz cream cheese, cut into cubes, softened
  • ¾ cup American-style lager beer reserved from 1 can above
  • 2 cups shredded Cheddar cheese 8 oz

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 / Tips / 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
Holliday Christmas