APPETIZER
Spinach Ricotta Rolls
FILLING:
250g chopped frozen spinach
400g firm ricotta
1 ½ cups shredded cheese
1 egg
1 large garlic clove
Pinch of nutmeg
¼ - ½ tsp salt
black pepper
ROLLS
3 sheet puff pastry
1 egg
sesame seeds
HOW TO DO:
Take pastry out of freezer.
Place spinach in a colander and use wooden spoon or hands to press out the water.
Add remaining filling ingredients and mix it.
Place pastry on work table, cut in a half to create 2 rectangles . Should it be 6.
Divide filling between pastries, brush the edges with egg and roll it up.
Refrigerate it for 15 minutes. Preheat oven to 180°C
Brush the top of the rolls with egg. Bake it to 25 minutes, move the bottom tray to the top and give 5-10 minutes to be golden.
SMOKED SALMON APPETIZER BITES
SPREAD:
250g / 8 oz cream cheese, softened
1/2 cup sour cream
1/2 tsp garlic powder
Zest of 1 lemon (large) - more is better, adjust to taste!
1/2 tsp salt
1/4 cup dill, chopped
ASSEMBLY
3 soft large wraps / tortillas (approx 23 cm / 9" diameter)
350 - 480 g / 12 - 16 oz smoked salmon slices
Table butter
HOW TO DO:
Mix Spread ingredients together.
Spread half on a flatbread in a square shape. Top with half the smoked salmon.
Spread a flatbread with butter - just thinly. Place the butter side down onto the salmon too.
Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.
Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion.
Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.
WHITE CHRISTMAS MARGARITAS
INGREDIENTS:
1 (14oz) can unsweetened coconut milk
12 oz silver tequila
8 oz triple sec
1/4c. lime juice
4 c. ice
Lime wedge - for rimming glass
Sanding sugar - for garnish
Cranberries - for garnish too
HOW TO DO:
Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.
MAIN DISH
Bacon-Wrapped Turkey
INGREDIENTS
1 (11-lb.) turkey, neck and giblets removed 1 large red onion, cut into large wedges 1 bunch thyme 1 bunch rosemary 1/2 (1 stick) melted butter 1 chili powder 1 tsp kosher salt
1/2 tsp garlic powder 1/2 tsp paprika 1 lb. bacon
HOW TO DO:
Preheat oven to 375°. Stuff cavity with onion, thyme, and rosemary then tie legs together and tuck wings in.
In a medium bowl, stir together melted butter and seasonings. Brush turkey all over with butter mixture.
Place turkey in a roasting pan. Place strips of bacon on turkey and weave together.
Bake for 3 hours, or until an instant read thermometer inserted into the thigh registers 165°. Check after 2 hours and cover with foil if bacon gets too dark.
POTATO GRATIN
1 ½ large heads cauliflower 6 tbsp. butter, plus more for buttering dish 1/2 heavy cream 6 tbsp. butter 3 cloves garlic, minced 2 c. grated white cheddar 1 c. freshly grated Parmesan 1 tbsp. fresh thyme leaves kosher salt Freshly ground black pepper
HOW TO DO:
Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper.
Bake until cheese is melty and deeply golden, 30 minutes. Let cool 5 minutes, then serve.
SOMETHING TO DRINK: :)
JACK FROSTIES
INGREDIENTS:
1 c. vodka 1 c. Prosecco
1/2 c. Blue Curaçao
1/2 c. lemonade 6 c. ice Lemon wedge, for rimming White sanding sugar, for rimming
HOW TO DO:
In a blender, combine vodka, Prosecco, blue curaçao, lemonade, and ice. Blend until combined.
Run a lemon wedge around the rim of each glass then dip in sanding sugar.
WHAT YOU GOT BABY FOR DESSERT? :D
SUGAR COOKIES
INGREDIENTS:
For the cookie dough
3 c. all-purpose flour, plus more for surface 1tsp. baking powder
1/2 tsp. kosher salt 1c. (2 sticks) butter, softened 1c. granulated sugar 1 large egg 1 tsp. pure vanilla extract 1 tbsp.milk
For the buttercream frosting
1 c. (2 sticks) butter, softened 5 c. powdered sugar
1/4 c. heavy cream 1/2 tsp. pure almond extract
1/4 tsp. kosher salt Food coloring
HOW TO DO:
In a large bowl, whisk together flour, baking powder, and salt and set aside.
In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
Shape into a disk and wrap in plastic. Refrigerate 1 hour.
When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
Bake cookies until edges are lightly golden, 8 to 10 minutes.
Let cool, then frost and decorate as desired.
GINGERBREAD EGGNOG
INGREDIENTS:
1 tbsp. cinnamon sugar Ice 1 c. eggnog 1 c. vodka 1 c. Kahlúa 2 tbsp. molasses, plus more for drizzling Pinch ground ginger Whipped cream, for topping
HOW TO DO:
Wet rims of four cocktail glasses and dip in cinnamon sugar.
In a cocktail shaker filled with ice, add eggnog, vodka, Kahlúa, molasses, and ginger and shake to combine.
Pour into rimmed glasses. Top with whipped cream and drizzle with molasses before serving.
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