Tis the Season!

*For Holiday Inspiration*

 Some holidays are approaching, some holidays are already here!  I may not have a tree in my home this year (due to an extremely small apartment) but I do have what I’m referring to as a Christmas Barrel (see above) – just so that we can still keep the holiday spirit alive.  Celebrating the holidays isn’t necessary about what you do, how you do it, or for us, what we cook but that doesn't mean that we can’t have a little fun with it!  I love the holiday season because it gives me a chance to try new recipes, create festive cocktails and spend plenty of time with my family and friends.  While my holiday décor is definitely lacking this year, I do have some recipes I would like to share with you that’ll be sure to please your guests and to get you into the DIY spirit of the season.  Here are four things you should try this holiday season:

Cocktail Idea

Pomegranate Spritzer

 Ingredients:

·        1 ½ oz Grey Goose Vodka

·        ½ oz Cointreau

·        ½ oz Lime Juice

·        1 oz Pomegranate Juice

·        Top with Prosecco

o   Glassware: Highball Glass

o   Garnish: Pomegranate Seeds and a Thin Orange Slice

Not only is this cocktail light, refreshing, fizzy and delicious, but it also gains a ruby color from the pomegranate juice and seeds, making it a lovely looking holiday cocktail.  These cocktails are easy enough to prep ahead of time for your guests so that they have something to go along with your hors d'oeuvres.  In a cocktail shaker with ice, add in your Grey Goose, Cointreau, Lime Juice and Pomegranate Juice.  Shake well and pour entire contents into a highball glass.  Garnish cocktail with floating pomegranate seeds and an orange slice.

The recipe above is for one person but you can easily increase the yield by doing some simple math and then instead of shaking, combine the first four ingredients (vodka, orange liqueur, lime & pomegranate) in a punch bowl and stir until fully mixed.  I would suggest then immediately transferring the mixture into individual glasses with ice and then topping with Prosecco for a consistent taste and presentation.  Garnish individually.

Appetizer Idea

Prosciutto Wrapped Asparagus

 Ingredients:

·        12-16 Asparagus Spears

·        6-8 Thinly Sliced Prosciutto Strips, Cut in Half

·        1 Tbsp. Olive Oil

·        Sea Salt

·        Cracked Pepper

This appetizer is really popular here at the Inn, especially as a hors d'oeuvre for wedding parties.  It’s really quick and easy to make and gives your guests something healthy and interesting to nibble on while they’re waiting for dinner to be served.  You can serve this dish at room temperature along with a cheese and veggie platter or you can serve it as a side dish along with your main courses.

Preheat your oven to 400°.  Go ahead and snap off the ends of the asparagus and discard these ends.  Evenly disperse the olive oil on a baking sheet and place your asparagus spears onto the baking sheet, without them touching one another.  Lightly season with sea salt and fresh cracked pepper (to taste).  Roast the asparagus until it is tender (about 15 minutes).  Take the asparagus out of the oven when they are tender and let them cool for a few minutes before handling.  Then, carefully wrap each asparagus spear with a strip of prosciutto, leaving the tips of the asparagus bare.  Arrange on a platter and serve at room temperature.

Entrée Idea

Maine Maple-Brown Ham

Source: https://www.flickr.com/photos/pulaw/6657532873/

Ingredients:

·        Fully Cooked Spiral Ham (5-6 lbs.)

·        ½ Cup Brown Sugar

·        ½ Cup Maine Maple Syrup

·        2 Tbsp. Dijon Mustard

·        ¼ Tsp. Ground Cloves

·        ¼ Tsp. Orange Zest

·        ¼ Cup Water

Most of us had our fill of turkey at Thanksgiving time so it’s only appropriate to try something new for this December holiday season.  I grew up with my family getting your traditional store-bought ham, as maybe you did as well.  Well, I’m quite fond of my crockpot and for a space and time saver, I’m going to tryout using my crockpot to add some life and flavor into my already cooked spiral ham.  This is an easy way to transform your store bought ham into something really special for the holiday season, playing off of ingredients and spices that most of us commonly associate with this season.

In a medium saucepan, combine your brown sugar, maple syrup, mustard, cloves, orange zest and water over medium-high heat.  Stir continuously until the sugar dissolves.  Place your spiral ham into the crockpot and pour your maple-brown mixture over your ham.  If you’d like, take a pastry brush (or something similar) and dip it into the mixture that’s in the crockpot and paint the mixture directly onto the ham, making sure to get in-between each slice (this will ensure consistency).  Cook on low heat for 6 hours while also basting the juices about every hour or so.  You can serve your ham immediately after it is done cooking but if you’d like it to have a little bit of a crunchy texture around the edges, you can transfer your ham to the oven to continue cooking for only about 5-10 minutes, at 350°.  Keep the juices separate and then once your ham is finish, transfer it to a platter and baste again with the juices.  For an added display touch, cut an orange into thin, fully round slices and arrange around the platter.

Dessert Idea

Eggnog Cookies

Source: http://tidymom.net/2012/cookie-baking-tips/

Cookie Ingredients:

·        2 ¼ Cups Flour

·        1 Tsp. Baking Powder

·        ½ Tsp. Cinnamon

·        ½ Tsp. Nutmeg

·        ¼ Tsp. Allspice

·        ½ Tsp. Ginger

·        ½ Cup Granulated Sugar

·        2 Sticks of Butter (Softened)

·        1 Tsp. Vanilla

·        3 Large Egg Yolks

Frosting Ingredients:

·        1 Cup Confectioners’ Sugar

·        1 Tbsp. Butter (Softened)

·        2 Tbsp. Heavy Cream

·        2 Tbsp. Myers’s Dark Rum

·        Red and Green Sprinkles (Optional)

Who doesn’t love holiday cookies?  The great thing about these cookies is that you can easily make these the day before your holiday party and refrigerate and serve at room temperature as a dessert.  This will free up your time in the kitchen during your holiday extravaganza, allowing you to spend more time with your guests.

Sift together your flour, ginger, nutmeg, allspice and cinnamon in a large mixing bowl.  In a separate bowl, place your softened butter and slowly add in your granulated sugar, continuously mixing until it is fully mixed and has a creamy texture.  Beat in each of your eggs, one-by-one, until fully mixed and then stir in your vanilla.  Transfer this concoction into your mixing bowl which has your dry ingredients in it and lightly mix until all of the ingredients are melded together.  Using plastic wrap, shape the dough into one, long log, about 2” in diameter.  Chill the dough in your fridge for at least two hours or until firm.

When you’re ready to bake, preheat your oven to 350° and while you’re waiting, line two baking sheets with parchment paper.  Unwrap your cookie dough and slice the log into even slices, about ¼” thick.  Arrange the cookies on each baking sheet and bake for 12-14 minutes or until lightly golden in color.  While your cookies are baking, you can get started on your icing.  Combine the confectioners’ sugar and butter in a mixing bowl and lightly beat until it is smooth.  Add in the cream and dark rum and mix until fully blended.  When your cookies are done cooking, let them fully cool.  Then, taking a spoon, place a dollop of icing on each and spread the icing around with the backside of the spoon.  Sprinkle with some red and green sprinkles and then enjoy!

Happy Holidays from all of us at BPI!