Home for the Holidays: 2021 Holiday Recipes

Home for the Holidays 2021 RECIPE BOOK

The holiday season is already here! And if you know me, I LOVE cooking, as well as supporting local! For 2021, we here at Moxie want to spread the holiday cheer with you, with these curated, festiveinspired treats from some of your favorite local restaurants and food bloggers (including a favorite of my own!) Happy Holidays! And please share your favorite holiday recipes with us on our social media.

Boozy Hot Cocoa

PROVIDED BY THE KALAMAZOO FOODIE

1 2 packet of your favorite white hot chocolate mix ounces GODIVA® White Chocolate Liqueur } MIX IT UP: Try with regular hot cocoa mix and GODIVA® Milk Chocolate Liqueur 1 ounce Smirnoff Whipped Cream Vodka

Milk, steamed

Marshmallows or whipped cream (optional) In your favorite mug, pour hot chocolate packet. Add hot milk until it fills ¾ of the mug. Add Smirnoff Whipped and GODIVA, and stir. Top with whipped cream and marshmallows. Enjoy!

Blood Orange Chocolate Bark

with Almonds and Sea Salt PROVIDED BY THE PANTRY ON TAP

6 ounces white chocolate chips 111⁄2 ounces extra dark chocolate chips 1 tablespoon blood orange olive oil 1⁄2 cup almonds, chopped Vanilla Bean Sea Salt Prepare 1 baking sheet by lining with a piece of parchment paper. Fill a large pot half full with water. Place the white chocolate chips in one mason jar and the dark chocolate chips in a second along with the Blood Orange Olive Oil. Set the mason jars in the pot of water so they can melt, stirring occasionally. Once the dark chocolate is melted, add the chopped almonds and stir. Pour evenly on the prepared baking sheet. Drizzle the melted white chocolate atop the dark chocolate in a decorative pattern. Finish with an even sprinkling of vanilla bean sea salt. Set aside to cool or refrigerate if in a hurry. Once cool, break into pieces and enjoy!

TIP: We recommend using the chocolate brand Guittard for this recipe. You can also purchase the blood orange olive oil and vanilla bean sea salt at The Pantry on Tap

Pumpkin Bisque

PROVIDED BY FULL CITY CAFE

¾ teaspoon vegetable oil 4 ounces Spanish onion 4 ounces celery 1 pound Idaho potatoes 6 ounces jumbo carrots 1 can pumpkin puree 1 ¼ quarts tap water 2 ½ ounces brown sugar 1 ½ teaspoons cinnamon ½ teaspoon nutmeg 1 1⁄8 teaspoon iodized salt ¼ teaspoon white pepper 2 ounces whip cream In a stock pot, add diced carrots, onions and celery to ½ inch pieces, and sweat them over low heat until onions are soft and translucent. Peel and chop potatoes into 2 x 2 cubes. When onions are soft, add the rest of the ingredients except for the cream and bring to a boil. Once soup is boiling, turn down to a simmer and cook until the potatoes break apart when poked with your finger. Puree & strain. Then add the cream.

Rum Balls

PROVIDED BY FEED ME KALAMAZOO

2 ½ cups vanilla wafer crushed into crumbs 1 cup chopped walnuts, pecans or mix 1 cup powdered sugar 1⁄3 cup rum or bourbon 3 tablespoons light corn syrup

Powdered sugar for rolling

Combine all ingredients. Mix Well. Roll into 1-inch balls. Then roll in Powdered sugar.

Snowman Charcuterie Board

PROVIDED BY THE PANTRY ON TAP

How cute is this holiday charcuterie board for your next festive gathering? The snowman is made out of Brie cheese and snowfall with fresh blueberries, add one of our gourmet spreads or jams available at The Pantry On Tap!

Candy Cane Cookies

PROVIDED BY THE KALAMAZOO FOODIE

1 cup butter, softened 1 cup shortening 2 cups confectioners’ sugar 2 eggs 3 teaspoons almond extract 2 teaspoons vanilla extract 5 cups flour 2 teaspoons salt red food coloring In a large bowl, mix together butter, shortening, sugar, eggs, vanilla, and almond extract. In a separate bowl, stir flour and salt together. Once combined, stir flour mixture into the butter mixture, one cup at a time. Divide the dough in half. Mix red food coloring into one half of the dough until you get the desired color. Take a small ball of dough from each of the red and regular dough, roll into ropes, and twist together to shape a candy cane. Repeat until all of the dough is gone. Place on an ungreased baking sheet and bake at 375° for about 9-10 minutes.

Gingerbread Pancakes

PROVIDED BY THE GARDEN GRIDDLE

2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoons baking soda ½ teaspoons salt 2 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ¼ teaspoons ground nutmeg ¼ teaspoons ground cloves 1 ¼ cups water ½ cup molasses 2 large eggs 3 tablespoons unsalted butter, melted, plus more for griddle

Maple syrup, for serving Preheat an electric griddle to 375° F. In a mixing bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture and set aside. In a separate mixing bowl whisk together water, molasses, and eggs, then mix in butter. While whisking, pour molasses mixture into well in flour mixture, and mix just until combined (batter should be slightly lumpy and will also be pretty runny - if you’d like you can let it rest for about 3 minutes and it will thicken). Butter griddle then immediately pour batter onto griddle about 1⁄3 cup at a time. Cook until bottom is golden brown and bubbles start to appear on surface edges of pancakes then rotate & cook opposite side until golden brown. Serve warm with maple syrup.

Warm Pumpkin Hummus

PROVIDED BY PRESIDENTIAL BREWING COMPANY

¼ cup tahini ¼ cup lemon juice ¼ cup roasted garlic 16 ounces garbanzo beans ½ cup garbanzo bean liquid 1 cup pumpkin puree ½ teaspoon ginger 1⁄8 teaspoon dried sage ¼ teaspoon allspice 1⁄8 teaspoon cinnamon ½ teaspoon paprika ½ cup olive oil Build in your food processor! Blitz together tahini, lemon juice and roasted garlic (fresh peeled garlic cloves placed in the oven at 250 for 4 hours in a glass dish covered with foil). Drain & rinse your garbanzo beans, but save the liquid! Add garbanzo beans & 1/2 cup garbanzo bean liquid (aquafaba). Scrape down the sides of your food processor & add pumpkin puree, ginger, dried sage, allspice, cinnamon and paprika. Puree & scrape down the sides again! Stream in olive oil. Transfer to glass baking dish & bake 15/20 minutes. Top with toasted pumpkin seeds. Serve with cinnamon sugar toasted pita bread & enjoy with loved ones!