Give this holiday cocktail by Napa Valley Grille a taste! It contains sparkling lemonade, gin and kale!
The Jolly Green Machine 2 oz. kale juice (blend baby kale with a little water in a blender)
3 oz. lemonade
1 oz Farmer’s Organic Gin
½ oz. St. Germaine
2 oz club soda
Pour into a martini glass and stir.
Here are some playful and elegant holiday center pieces and table top ideas for the celebratory weeks to come!
Create a winter wonderland in the center of your table. Place a minature shrub or tree in the center of your table. Cover the pot with a piece of brown paper and a ribbon. Lay faux snow around the pot of the plant and sprinkle some onto the leaves of the plant. (Buy the snow that has a bit of sparkle already built in to catch your guests’ eyes!) Lastly, place a glass dome over your mini winter wonderland.
Have some old garland or ornaments away in storage? Fill a festive bowl filled with various ornaments and garland in one color make an elegant centerpiece for any holiday. This centerpiece not limited to Christmas. You could fill your bowl with blue, gold, white, or silver ornaments for a wintery chic look.
Brides.com shares their recipe for the holiday cocktail, Winter Quiver!
1 oz SKYY Infusions Cherry Vodka
1/2 oz Luxardo Maraschino Liqueur
4 frozen Bing cherries or 1/2 pomegranate (seeded)
Splash of freshly squeezed lemon juice
Moet & Chandon Imperial Champagne
Gently muddle the Bing cherries or pomegranate with SKYY Infusions Cherry Vodka in a mixing pint. Add ice, Maraschino Liqueur, and lemon juice and shake. Strain into a Champagne flute and top with Champagne. Garnish with lemon zest.
Taste of Home shares their holiday fruitcake recipe.
||3 cups whole red and green candied cherries
||3 cups diced candied pineapple
||1 package (1 pound) shelled walnuts
||1 package (10 ounces) golden raisins
||4 tablespoons vanilla extract
||3 teaspoons baking powder
Read more: http://www.tasteofhome.com/recipes/holiday-fruitcake#ixzz3KgbSwRcI
- Preheat oven to 300°. In a large bowl, combine cherries, pineapple, walnuts and raisins; set aside.
- In another large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture and stir to coat.
- Transfer to a greased and floured 10-in. tube pan. Bake 2 hours or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving. Yield: 16 servings.
Originally published as Holiday Fruitcake in Country December/January 2001, p51
Martha Stewart shows us how to make Gingerbread Cheesecake for the holidays.
- All-purpose flour, for dusting
- 1/4 recipe of the dough for Molasses-Gingerbread Cookies
- 4 tablespoons unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 pounds cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1/4 cup unsulfured molasses
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon finely grated lemon zest
- 6 gingerbread men (see above)
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
- On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
- Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
- Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
- Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
- Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).