{Christmas Party Favorites} Pomegrante and Cranberry Bellini Mocktail

There are usually a few people at every party who chose not to drink alcohol at all. There are also your responsible drinkers, people who will have one or two alcoholic beverages then switch over to something non-alcoholic. For these reasons it's always nice to have a well thought out drink menu that includes a mocktail or two. Just a little something to let the "non-drinkers" or "responsible drinkers" feel special. Now I will be the first to say that I don't fall into either of the above categories.  I always prefer a cocktail over a mocktail, especially at a party.

So there I am at my party, cocktail in hand as I pour my very responsible friend a glass of this Pomegranate and Cranberry Bellini Mocktail. I watch nervously as she takes a sip, scolding myself for not taking the time to taste it before the party, and am so relieved when she squeals in delight saying "This is the best mocktail ever." I thank her and feel convinced she is just being polite. There is no way it is THAT good, I think to myself.

As the evening goes on, my friend revisits the pitcher full of this mocktail several times, each time complimenting the drink. Ladies, who by now have grown curious, decide to taste the mocktail. I watch, mostly in shock, as people put their cocktail aside and pour themselves a mocktail. That's it, I decide, pouring a taste for myself. And...

I'll be darned if the ladies weren't right. This mocktail is total perfection! It's not only pretty as can be, but it succeeds in having that perfect balance of sweet and tart, and the sparkling water gives it that bubbly effervescence that makes it light and refreshing. Garnished with lime slices, mint, and/or pomegranate seeds, this is such a special drink for the holidays, or really any occasion. It was certainly the hit of my holiday party and I guarantee it would be a hit at your party as well!

Not having a party anytime soon? No worries. Make a pitcher to enjoy at home!

Pomegranate and Cranberry Bellini Mocktail

Adapted from Food Network/Giada De Laurentiis

Serves 8

1 cup ice

1-1/2 cups simple syrup, chilled *recipe follows

1-1/4 cups unsweetened pomegranate juice, chilled

1 cup unsweetened cranberry juice,chilled

1 (25.3 fluid ounces) bottle sparkling water, chilled

2 limes, thinly sliced

Optional garnish: 1/2 cups pomegranate seeds or fresh mint

For The Simple Syrup: Combine 1 cup water 1 cup sugar in a saucepan, over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. (Yields 1-1/2 cups)

For the Bellini: Place the ice in a pitcher. Add the simple syrup, pomegrante juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Add garnishes, if using, and serve!

{Christmas Party Favorites} Cozy and Delicious Vanilla Hot Cocoa

It's always nice to serve a hot drink at your Christmas party, even if the weather is unseasonably warm. A hot drink always helps to make things feel a bit festive. So turn on the fireplace and grab a mug.  We are going to give it our all to make it feel like Christmas!

Whether you're wearing your flip flops, or your boots, you are sure to love this delicious Vanilla Hot Cocoa.  The addition of cinnamon and vanilla are subtle, yet help to bring out the rich chocolate flavor of the cocoa.  Whether you top your cocoa with marshmallows, chocolate shavings, or whipped cream this is sure to make you feel cozy, relaxed, and ready to celebrate the season!

Vanilla Hot Cocoa

Adapted from The Food You Crave

by Ellie Krieger

Makes 1 cup 

1 cup nonfat milk

1 cinnamon stick

2 teaspoons unsweetened cocoa powder

2 teaspoons sugar

2 teaspoons water

1/4 teaspoon vanilla extract

1/4 teaspoon shaved dark chocolate, optional*

In a small saucepan, heat the milk and cinnamon stick over medium-low heat until scalding hot (little bubbles will start forming around the edge of the pan), about 4 minutes. While the milk is warming, put the cocoa and sugar in a mug. Add the water to the mug and stir until it has the consistency of a paste. Remove the cinnamon stick from the milk, add the cocoa mixture and vanilla to the milk, and whisk until slightly frothy.  Pour into the mug, top with chocolate shavings (if desired), and enjoy!

Theme: Cinnamon & Sugar

{Christmas Party Favorites} Giada's Festive and Fun Bellini Bar

It's been my experience that you need three things to throw a good party: a well thought out guest list, good music, and at least one good drink. With that in mind, I hosted a Christmas Paint Party Friday night. I invited eight ladies from the neighborhood. Some introductions had to be made, but since all the ladies had several things in common, it was a good mix. The music was a no brainer. Christmas parties need Christmas music. Now for the biggie. The drink. Christmas time is a special time so I wanted something bubbly and festive. Giada's Bellini Bar fit the bill perfectly.

A bellini is a mixture of sparkling Prosecco wine and fruit puree, peach being the most common. Giada's Bellini Bar features three flavors: homemade peach, strawberry, and blueberry puree. I wasn't sure how popular a blueberry puree would be so I elected to make peach, strawberry, and cherry purees.  Now for the Prosecco. The fella at the liquor store recommended  Riondo brand. I bought four bottles and immediately put them in the fridge to chill while I made the purees.

This is indeed a gorgeous and festive drink, but it IS NOT a drink you can put together quickly so be sure to allow enough time to make all the components. First you'll need to make a simple syrup and allow it to chill. Then you'll need to let your frozen fruit thaw before you proceed to make all three purees. Between the thawing, chilling, blending, and cleaning you will need at least an hour, if not more.  It will be worth your time! I promise.

To serve the bellini, have your guest choose which puree they'd like, spoon the desired amount in the bottom of each wine glass or champagne flute, pour the Prosecco, and stir. Garnish each glass with fruit, orange slices, etc. Drink and Be Merry! This drink is sure to be a hit at your party as it was at mine!  One bellini will likely loosen up the crowd and create a fun party atmosphere. Enjoy!

 Giada's Bellini Bar

Recipe from Food Network

by Giada DeLaurentiis

Serves 12

2 cups sugar 

1 cup water 

1 (16-ounce) bag frozen peaches, thawed 

1 teaspoon grated orange peel 

1 (16-ounce) bag frozen strawberries, thawed 

1 (16-ounce) bag frozen blueberries or blackberries, thawed 

4 to 6 (750-ml) bottles Prosecco or other sparkling wine, 

*For garnish: chilled fresh fruit, such as pomegranate arils,berries, citrus slices, etc.

Note: I replaced the blueberries with a 16 oz. bag of sweet cherries

For The Simple Syrup: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

For The Peach Puree:  Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. 

For the Strawberry Puree: In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. 

For The Blueberry Puree: Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. 

To Serve: Pour each of the purees into clear glass bowls or small pitchers. For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve. 

 Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate. 

 

 

{Christmas Party Favorites} Italian Sausage Skewers

Turn on those Christmas carols. It's time to deck the halls, string the lights, and shop till you drop. It's time for Christmas and all that it brings. While this is a joyous season, it is also a busy season. There's decorating, shopping, wrapping, recitals, concerts, parades, and it definitely wouldn't be Christmas without all the Christmas parties. Odds are you are either hosting a Christmas party or attending one and it is crucial to have a few good, and EASY, recipes up our sleeve.

That's where these Italian Sausage Skewers come in. They are TASTY and DELICIOUS. They are also QUICK, EASY, PRETTY, and FESTIVE with their RED AND GREEN color. As if that's not enough they are also HEALTHY and can be MADE AHEAD! Can I go on...they are also on skewers, which everyone loves so they are therefore EASY TO EAT and perfect for serving with cocktails or mocktails.

The only cooking required is cooking a few links of Italian sausage in a skillet. The rest is a matter of assembling. For ease I bought my grape tomatoes and Kalamata olives from the antipasto section of my local supermarket. This way I was able to buy marinated grape tomatoes and marinated olives to amp up the flavor. I was also able buy the exact quantity needed, which is always helpful to reduce waste. While there I also picked up some marinated bocconcini (small balls of mozzarella cheese). You could take this opportunity to see what your local deli has to offer. This is a great, and easy way, to round out your appetizer and offer a few different options.

These sausage skewers are so good! The sausage is savory and flavorful, the tomatoes are juicy, the basil gives it a fresh pop, and the olives provide a briny saltiness that bring it all together.  One or two of these is a very satisfying and hearty little snack. These are great served warm, but are also just as good served room temperature, which is fabulous since you want your party to go on for hours.

Italian Sausage Skewers

Adapted from The Food You Crave

by Ellie Krieger

Makes 24 skewers

8 ounces Italian-style poultry sausage

8 large fresh basil leaves

12 pitted kalamata olives, cut in half

24 grape tomatoes

Twenty-four 6-inch wooden skewers

 Optional: Any greens to garnish the plate

Cook the sausage according to package directions and cut into 1-inch-thick rounds. (I got 8 slices from each sausage link). Cut the basil leaves lengthwise into thirds.  (Of course, size of your basil will matter here. My suggestion is to use however much you like. My store was out of basil so I used mini arugula leaves.)

Work an olive half about one-third of the way down onto a skewer. Then add one strip of basil, folding so it fits nicely on the skewer. Follow with one tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end. Repeat with the remaining skewers and ingredients. These skewers may be prepared several hours in advance and stored in the refrigerator. Allow them to come to room temperature before serving.

Theme: Nibbles & Noshes

Giada's Comforting Pastina Soup

When you've had your fill of turkey, stuffing, potatoes, and pie; when you've lazed about for days; and when your stretchy pants are starting to get tight...it's time to get up!  Put that Fitbit back on, turn off the TV, and get back to leading an active lifestyle!

But...the weather? Yes, the weather doesn't help. It's cold and rainy, and let's face it...no one likes cold, rainy weather.  It's ultimately unpleasant. So, we still need comfort food, but we need comfort food that satisfies without weighing us down. After all, it's Christmas time and we have way too many things on our "to-do" list. 

A quick look through Giada's newest cookbook, Happy Cooking, and I noticed this recipe for Pastina Soup. A very comforting and kid-friendly soup made of chicken broth, tiny pasta shapes, peas, carrots, and a sprinkling of Parmesan cheese. The perfect recipe.

The best news is you probably already have everything you need to make this! I will say, with a simple soup like this I do think it's best to use a homemade chicken, or even turkey broth. However, even if you only have store-bought broth this is still a great go-to recipe. We all agreed this is a great family-friendly soup. Children, and adults, love the fun little pasta shapes. The veggies add great color, and flavor, and the sprinkling of Parmesan cheese adds that little touch of indulgence. A feel-good favorite that warms you up without weighing you down.

Pastina Soup

Adapted from Happy Cooking

by Giada De Laurentiis

Serves 4

1 tablespoon olive oil

1 celery stalk, finely chopped

 1 carrot, peeled and finely chopped

2 shallots, minced

3 fresh thyme sprigs

3/4 teaspoon salt

1 (2-inch) piece of Parmesan rind 

4 cups chicken broth

1-1/4 cups little star pasta*

1 cup frozen peas, thawed

1/2 cup freshly grated Parmesan cheese

1 teaspoon grated lemon zest (optional)

Notes: Use any small-shaped pasta you like. Giada uses stelline (star-shaped pasta). I used alphabet letter pasta to make it fun for the kids.

Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring frequently, until the vegetables are softened, about 5 minutes.

Add the thyme, salt, Parmesan rind, chicken broth, and 1 cup of water. Bring to a simmer and cook for 10 minutes. 

Add the pasta and stir with a wooden spoon to prevent sticking to the pan. Return to a simmer and continue to cook for 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.

Remove the thyme sprigs and Parmesan rind. Stir in the peas. Ladle the soup into bowls and top with the grated cheese and lemon zest, if desired.

 

Theme: November Potluck

{Celebrating Thanksgiving} Corn Spoonbread with Goat Cheese and Chives

 

Spoonbread...have you ever tried it? If you have, then you know it's really nothing like cornbread. If you haven't, think of it as a savory pudding or cornmeal souffle. It cannot be cut into slices like cornbread, but instead is scooped out with a spoon. The bites closest to the edge have a firmer texture while the bites closest to the center are moist and light in texture. Spoonbread can be flavored as you would any souffle, with different cheeses and herbs. Ellie's recipe features goat cheese and chives, which pairs perfectly with my Thanksgiving dinner, but feel free to change it up as you like. 

Here the goat cheese is mixed into the warm cornmeal and melts into the base of the mixture, leaving behind a wonderful tangy flavor. That tangy flavor is balanced by the burst of sweet flavor from the fresh corn kernels. Finally, the chives (quite possibly my favorite herb) are magical. Not only are the chives pretty, but they kick the spoonbread up a notch with their subtle oniony flavor. Give this a try in place of your corn or cornbread this Thanksgiving. I think you'll be pleasantly surprised!

 Corn Spoonbread with Goat Cheese & Chives

Adapted from The Washington Post

Serves 6

2 cups low-fat milk (1 percent) 

1 1/2 cups fresh or frozen corn kernels (from 2 ears) 

2/3 cup yellow cornmeal 

3 ounces soft goat cheese (chevre; 1/2 cup

 1/4 teaspoon salt 

3 tablespoons finely chopped chives 

2 large eggs, separated into whites and yolks 

1/4 teaspoon cream of tartar

Preheat the oven to 375 degrees. Use cooking oil spray to grease a 2-quart souffle dish or high-sided baking dish.  Combine the milk and corn in a medium saucepan over medium-high heat. Bring just to a boil, stirring constantly, then reduce the heat to medium and gradually stir in the cornmeal. Cook, stirring often, for about 2 minutes or until the mixture thickens to a dough-like consistency. Remove from the heat.

Stir in the cheese and salt until evenly distributed (the white should disappear). Transfer to a mixing bowl; let cool for 15 minutes, then whisk in the chives and egg yolks until well incorporated.

Combine the egg whites and cream of tartar in the bowl of a stand mixer or handheld electric mixer; beat on medium-low speed until foamy, then increase the speed to medium-high and beat for about 2 minutes, until soft peaks form.

Fold a third of the beaten egg whites into the cornmeal mixture to loosen it a bit, then gently fold in the remaining egg whites just until no trace of white is left. Transfer to the baking dish; bake for 40 to 45 minutes, until slightly puffed, golden brown on top and just set.

Theme: Scentsational Sides!

{Celebrating Thanksgiving} Brussels Sprouts with Juicy Bits of Pork

Nothing against bacon, but these juicy chunks of pork compliment Brussels sprouts WAY better than bacon ever could. In fact, I dare say this Brussels sprout dish could turn any I-don't-like-Brussels-Sprouts person into a fan. A perfect proportion of succulent juicy pork bits to sprouts ratio makes for one satisfying dish.  I could hardly wait for my fork to spear each bite. Small slice of turkey for me, please. My Thanksgiving dinner will be all about this dish.

Do yourself a favor and save the bacon for breakfast.  

Brussels Sprouts with Juicy Bits of Pork

Adapted from How To Cook Everything Fast

by Mark Bittman

Serves 4-6

2 tablespoons butter

about 1/2 pound ground pork*

1-1/2 pound Brussels sprouts

1/2 cup water, chicken broth or wine

salt and pepper, to taste

*Note: The recipe says you can use chorizo, sausage, or bacon in place of pork, but I opted for the succulent juicy flavor of ground pork because I thought it would compliment the traditional Thanksgiving sides like cornbread and potatoes best. It ended up being the most incredible combination of flavors.

Trim the Brussels sprouts and cut them in half. Heat the butter in a large skillet over medium heat.  Add the pork and cook, stirring occasionally, for about 3-5 minutes.  Add the Brussels sprouts to the skillet, followed by the 1/2 cup of water, chicken broth or wine to deglaze, scraping up any browned bits. Cover and cook for about 10 minutes, or until just tender. Check on them a time or two and add a bit more of your liquid (water, broth, or wine), if necessary.  

When the sprouts are just about done, remove the cover and raise the heat to medium high. Cook, stirring just once or twice, for a couple of more minutes. The liquid should evaporate and the sprouts should be starting to get brown. Taste and add more salt and pepper if necessary. Serve hot.