13 minute read
Spirit & Feast: Recipes to Feed Your Festive Spirit
PLANNING A FEAST TO ENTERTAIN A CROWD THIS HOLIDAY SEASON? FIND INSPIRATION WITH THESE HOLIDAY RECIPES THAT WILL NOT ONLY FEED YOUR FESTIVE SPIRIT BUT HAVE EVERYONE HEADING BACK FOR MORE.
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Gingerbread White Russian Very Merry Ornamentini
Hot Buttered Rum
INGREDIENTS Hot Buttered Rum Batter: • 1/2 c. (1 stick) unsalted butter, softened • 3/4 c. brown sugar • 1/4 to 1/2 tsp. ground cinnamon • 1/8 to 1/4 tsp. ground nutmeg • pinch ground cloves • small pinch salt Each Mug of Hot Buttered Rum: • 2 heaping T. Hot Buttered Rum Batter • 2 oz. dark or dark spiced rum • 6 oz. boiling water • whipped cream (optional) • ground cinnamon or nutmeg for sprinkling (optional) • cinnamon stick for garnish (optional)
INSTRUCTIONS For the Hot Buttered Rum Batter: 1. Place butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Mash together with the back of a spoon or a fork until well combined. 2. Use immediately to prepare individual mugs of Hot Buttered Rum or cover and refrigerate until ready to serve.
For Each Mug of Hot Buttered Rum: 1. Place 2 heaping tablespoons of prepared Hot Buttered Rum batter in a mug. 2. Add rum and boiling water. Stir until the butter mixture is melted and fully dissolved. 3. Top with whipped cream and a sprinkling of ground cinnamon or nutmeg. Garnish with a cinnamon stick, if desired.
Recipe from www.thekitchenismyplayground.com
Christmas Cranberry Bourbon Cocktail
INGREDIENTS • 1/2 cup honey • 2 cups fresh cranberries • 2 sprigs fresh rosemary or thyme, plus more for garnish • 1-inch fresh ginger, sliced • 8 ounces bourbon • 4 ounces elderflower liquor • 1/3 cup fresh-squeezed grapefruit juice • 1/4 cup fresh lime juice • 4-6 ginger beers • Star anise and cinnamon sticks for serving (optional)
INSTRUCTIONS 1. In a medium pot, bring 1/2 cup water, honey, cranberries, rosemary (or thyme), and ginger to a boil over high heat. Boil for 5 minutes or until the cranberries begin to burst, then remove from the heat. Allow cooling. Remove the thyme and ginger. Strain out the cranberries if you like. 2. In a large pitcher, combine the cranberry syrup mix, bourbon, elderflower liquor, grapefruit juice, and lime juice. Chill the mixture until you’re ready to serve. Garnish with apple slice. 3. Add the ginger beer to the pitcher just before serving. Garnish each drink with a rosemary spring, a cinnamon stick, and star anise, if desired. Enjoy!
Recipe from www.eatwell101.com
Very Merry Ornamentini
INGREDIENTS • 1 cup vodka • 1/2 cup orange liqueur • 1/2 cup cherry juice • 1/4 cup cranberry juice • 1/4 cup orange juice freshly squeezed with pulp removed • Sugared cranberries and fresh rosemary sprigs for garnish (you may also use fresh cranberries instead)
INSTRUCTIONS 1. Pour all ingredients into a cocktail shaker with ice. Shake vigorously. 2. Using a funnel, pour the mixture into four 3-inch clear glass ornaments that have been rinsed. Replace the topper on each ornament. 3. Add sugared cranberries and a rosemary sprig to four martini glasses. Set the ornament in the glass to serve. 4. Before drinking, slowly pour the contents of the ornament onto the cranberries.
Yield: 4 Servings
Recipe from inspiredbycharm.com
Gingerbread White Russian
INGREDIENTS Gingerbread Syrup: • 1/4 cup honey • 3 tablespoons molasses • 1-inch fresh ginger, sliced • 2 cinnamon sticks • 1 teaspoon vanilla extract Gingerbread Russian: • 2 ounces (1/4 cup) vodka • 1 1/2 ounces (3 tablespoons) Kahlua • 1-2 ounces (2-4 tablespoons) gingerbread syrup • 1-2 ounces (2-4 tablespoons) heavy cream • cinnamon sticks and gingerbread cookies, for garnish
INSTRUCTIONS Gingerbread Syrup: 1. In a medium pot, combine 1 1/3 cups water, the honey, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.
Gingerbread Russian: 1. Fill a glass with ice. Add the vodka, Kahlua, and gingerbread syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and gingerbread cookies, if desired.
Recipe from www.halfbakedharvest.com
Maple Baked Pears with Whipped Cream
Vegan Peppermint Chocolate Truffles
Vanilla Orange Candied Cranberries
Shortbread Pecan Pie Bars
Vanilla Orange Candied Cranberries
INGREDIENTS • 3 3/4 cups sugar, divided • 1 3/4 cups water • 1 teaspoon vanilla extract • 2 teaspoons orange extract or Grand Marnier • 12 ounces fresh cranberries (1 bag), about 3 cups
INSTRUCTIONS 1. Combine 2 1/2 cups of sugar, water, vanilla, and orange extract in a saucepan. Heat over medium until the sugar has completely dissolved but not boiling. 2. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries, and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator overnight. 3. Place the remaining 1 1/4 cups of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry for about an hour. 4. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week.
Note: Don't forget to refrigerate your Cranberry Infused Vanilla-Orange Syrup for cocktail time!
Yield: 12 Servings
Recipe from www.aspicyperspective.com
Maple Baked Pears with Whipped Cream
INGREDIENTS • 6–8 Seckel pears, cut into half from top to bottom
Maple Bourbon Glaze: • 1/3 cup maple syrup, divided • 1 tbsp butter or refined coconut oil • 1/4 tsp ground cinnamon • 1 pinch ground nutmeg • optional: 2 tbsp amaretto or bourbon • 1 tsp vanilla extract • 8 oz. chilled heavy cream • 1 dash ground ginger and/or cinnamon • 1 pinch sea salt
INSTRUCTIONS 1. Preheat oven to 400 F. 2. Combine maple syrup, butter/oil, spices, bourbon (if using), and vanilla extract in a small pot. Cook over medium heat for 5 minutes, stirring occasionally. 3. Place sliced pears on a baking sheet or in a roasting pan, cut side facing up. 4. Brush the maple bourbon glaze onto the pears with marinade brush. Place pan in oven and bake at 400F for 20-25 minutes, or until pears are tender, soft, and golden. 5. Remove from the oven and cool slightly before plating. 6. To make the whipped cream, place chilled heavy cream in a bowl. Mix in 3 tbsp maple syrup and any additional spices. Using a hand or stand mixer, whip for 2-5 minutes until whipped cream is formed. (can be made a day ahead of time and chilled in the fridge, covered).
Recipe from cottercrunch.com
Shortbread Pecan Pie Bars
INGREDIENTS For the Shortbread Crust: • 8 tbsp (1 stick) butter, melted • 1/4 cup sugar • 1 tsp vanilla extract • 1 cup all-purpose flour For the Pecan Pie Filling: • 2 whole eggs • 1/2 cup brown sugar, packed • 1 cup light corn syrup • 1/4 cup all-purpose flour • 1 1/2 cup pecans, broken into quarters by hand
INSTRUCTIONS 1. Preheat the oven to 325°F. Drape a piece of parchment paper over the bottom and sides of an 8x8-inch baking dish. 2. In a medium-sized mixing bowl, whisk together the melted butter, sugar, and vanilla. Add the flour and stir it in with a spatula. The mixture will get quite thick, be sure to mix until all the flour has been incorporated and there are no dry pockets. 3. Press the dough into the bottom of the prepared baking dish. Use your fingers to smooth it into an even layer, right up to each corner and all the sides. 4. Bake the crust for 10 - 15 minutes or until it is just barely toasted in color. 5. In a large mixing bowl, combine the eggs, brown sugar, corn syrup, and flour. 6. Break the pecans up by hand into quarters. This may take a couple more minutes than chopping with a knife but will the pecans will have a nicer shape and texture. 7. Remove the shortbread crust from the oven and pour the pecan filling over the top. Smooth out the pecans so they cover the top evenly. 8. Raise the oven temperature to 350°F and bake the pecan bars for 25 - 30 minutes. The top should be golden and crispy and the filling should be set. 9. Let the bars cool completely before you attempt to cut them, the filling needs a chance to firm up at room temperature.
Recipe from www.peanutblossom.com
Vegan Peppermint Chocolate Truffles
INGREDIENTS For the truffles: • 120ml Planted coconut drink with cocoa • 200g dark chocolate, broken into small pieces • 1/2 tsp peppermint extract • Pinch of salt For the coating: • 100g melted dark chocolate • Crushed candy cane
INSTRUCTIONS 1. Add the Planted drink into a small saucepan and heat over a medium heat until it reaches a quick boil. 2. Take off the heat and add the chocolate. Stir until completely melted and smooth. 3. Mix in the peppermint mint extract and a pinch of salt. 4. Set in the fridge for 1-2 hours. 5. Shape into truffles, then refrigerate again for 30 minutes. 6. Dip in melted chocolate and top with some crushed candy cane. 7. Refrigerate for a few minutes to allow the chocolate to set. Enjoy!
Recipe from nadiashealthykitchen.com
Cinnamon Honey Glazed Carrots
Best Southern Braised Greens
Gouda Bacon Macaroni & Cheese
Vegan Stuffed Acorn Squash
Gouda Bacon Macaroni & Cheese
INGREDIENTS • 16 ounce elbow macaroni, cooked and drained • 4 Tablespoons butter • 2 ¼ cup milk • ½ cup all-purpose flour • 1 ¼ cup heavy whipping cream • 2 teaspoons kosher salt • 1 teaspoon ground black pepper • ½ teaspoon dry mustard • 2 teaspoons Worcestershire • 1 pound smoked gouda cheese, shredded • ½ pound sharp cheddar cheese, shredded • 5 slices bread (about 2 cups crumbs) • 3 Tablespoons butter, melted • ½ pound bacon, cooked and crumbled
INSTRUCTIONS 1. Prepare macaroni according to package directions and set aside. 2. Preheat oven to 375 degrees. 3. In large pot, melt butter over medium-high heat. Add skim milk and bring to near boiling. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream while whisking. Add in salt, pepper, mustard and Worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes. 4. In food processor, shred Gouda and Cheddar cheese. Add to pot and stir until thoroughly combined. 5. Add cooked macaroni to cheese mixture. Pour into a 13x9 dish. 6. In same food processor bowl, process 5 slices of bread to a fine crumb. Add melted butter. Sprinkle over macaroni. Top with crumbled bacon. 7. Bake uncovered for 25-30 minutes.
Recipe from www.shugarysweets.com
Vegan Stuffed Acorn Squash
INGREDIENTS • 2 acorn squash, halved • 1 (8-ounce) package tempeh • 1 tablespoon extra-virgin olive oil, more for drizzling • ½ yellow onion, chopped • 8 ounces cremini mushrooms, diced • 3 garlic cloves, minced • ⅓ cup coarsely chopped walnuts • 1 tablespoon tamari • 1 tablespoon apple cider vinegar • ½ tablespoon chopped rosemary • ¼ cup chopped sage • ⅓ cup dried cranberries • Parsley and a few pomegranate arils for garnish • Sea salt and freshly ground black pepper
INSTRUCTIONS 1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Scoop out and discard the seeds from the squash. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Roast cut-side up for 40 minutes or until tender. 2. While the squash roasts, cut the tempeh into ½-inch cubes, place in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover the pot, and steam for 10 minutes. Remove, drain any excess water, and use your hands to crumble the tempeh. 3. Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook for 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with parsley and pomegranates.
Recipe from www.loveandlemons.com
Cinnamon Honey Glazed Carrots
INGREDIENTS • 1.5 lbs (650g) carrots, peeled and sliced • 2 clove garlic, minced • 1/4 cup butter • 1/4 cup honey • 1/4 cup brown sugar • 1 teaspoon cinnamon • 1 teaspoon salt and fresh cracked black pepper • Fresh thyme and parsley for garnish
INSTRUCTIONS 1. Boil the sliced carrots for 5 to 7 minutes. Drain and set aside. 2. In a skillet, melt butter on medium heat. Stir in the honey, brown sugar, cinnamon, and salt. 3. Bring the glaze to a simmer and continue to cook, stirring constantly for a couple of minutes. The glaze should reduce and thicken a little bit. 4. Stir in the cooked carrot slices and garlic and toss to coat well with glaze. 5. Reduce heat to a gentle simmer and continue cooking for another 5 minutes, stirring regularly. Adjust seasoning with black pepper and salt if necessary. Garnish with fresh thyme and parsley and serve immediately. Enjoy!
Recipe from www.eatwell101.com
Best Southern Braised Greens
INGREDIENTS • 6 slices bacon, sliced • 1 sweet onion, chopped • 3 garlic cloves, chopped • 1 tsp. crushed red pepper • 2 bunches turnip, mustard, or collard greens, thick stems discarded and leaves chopped • 8 cups chicken stock • Kosher salt and freshly ground black pepper
INSTRUCTIONS 1. Cook bacon in a large pot over medium heat, stirring occasionally, until just beginning to brown, 8 to 10 minutes; transfer with a slotted spoon to a paper towel-lined plate. 2. Add onion, garlic, and red pepper to pot and cook, stirring occasionally, until onions are soft, about 8 to 10 minutes. 3. Add greens a handful at a time, stirring each addition just until wilted. 4. Add stock and cooked bacon; bring to a simmer. 5. Cook covered, stirring occasionally, until very tender, about 45 minutes to 1 hour. Season with salt and pepper.
Recipe from www.countryliving.com
