Here are three suggesting for entertaining guests this holiday season, courtesy of Food Network and chefs Trisha Yearwood, Bobby Flay and Tyler Florence.
Gingerbread Martini
Ingredients:
4 ounces Irish cream liqueur, such
as Baileys
4 ounces vodka, such as Kettle One
2 ounces coffee liqueur, such
as Kahlua
2 ounces Gingerbread Syrup, recipe follows
2 scoops vanilla ice cream, softened
Whipped cream, for topping
Small handful gingerbread cookies, crushed
Gingerbread Syrup:
1 cup sugar
1 cup water
5 cloves
2 cinnamon sticks
One 2-inch piece fresh ginger, cut into rounds
Directions:
Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
Gingerbread Syrup:
Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.
Recipe courtesy Trisha Yearwood
Pomegranate Sangria
Ingredients:
1 bottle fruity red wine
2 cups pomegranate juice
1/2 cup brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)
1/4 cup pomegranate seeds
1 large orange, halved and thinly sliced
1 green apple, cored, halved and thinly sliced
1 cup red grapes, sliced in 1/2
Directions:
Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.
Recipe courtesy Bobby Flay, 2007
Cranberry Kir Royale
Ingredients:
2 cups frozen cranberries, plus 1/2 cup for garnish
1/4 cup sugar
2 tablespoons orange juice
1 teaspoon orange zest
1 bottle Champagne
Directions:
Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend – use a towel over the top of the blender.
Strain and discard any solids then set aside and cool.
Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Recipe courtesy Tyler Florence
