Holiday Happy Hour. December 8, 2016.
![Picture](/uploads/3/9/1/6/3916068/cocktails_orig.jpg)
Holiday Mule
Ingredients
Combine simple syrup, cranberry juice, and gin. Pour over ice and top with ginger beer. Serve garnished with rosemary, orange wedge and sugared cranberries, if desired.
Ingredients
- 1/2 oz simple syrup
- 1/2 oz unsweetened cranberry juice
- 1 1/2 oz gin or vodka
- 2 oz chilled ginger beer
- 1 rosemary sprig
- orange slice, for garnish
- sugared cranberries, for garnish
Combine simple syrup, cranberry juice, and gin. Pour over ice and top with ginger beer. Serve garnished with rosemary, orange wedge and sugared cranberries, if desired.
Chai Hot Toddy
Ingredients:
4 cups water
4 chai tea bags
6-8 tablespoons honey
4 shots (1.5 oz each) Kahlúa
4 lemon slices
4 cinnamon sticks
Instructions:
Bring 4 cups water to a boil. In a kettle or pitcher, add the tea and let it steep for about 5 minutes. Remove tea bags.
In 4 glasses, drizzle about 1-2 tablespoons honey in each. Fill 2/3 of the way with chai tea, and add a shot of Kahlúa. Garnish with a lemon slice and cinnamon stick. Stir and enjoy.
Ingredients:
4 cups water
4 chai tea bags
6-8 tablespoons honey
4 shots (1.5 oz each) Kahlúa
4 lemon slices
4 cinnamon sticks
Instructions:
Bring 4 cups water to a boil. In a kettle or pitcher, add the tea and let it steep for about 5 minutes. Remove tea bags.
In 4 glasses, drizzle about 1-2 tablespoons honey in each. Fill 2/3 of the way with chai tea, and add a shot of Kahlúa. Garnish with a lemon slice and cinnamon stick. Stir and enjoy.
![Picture](/uploads/3/9/1/6/3916068/narwhal_orig.jpg)
Bacon Bourbon Meatballs
Ingredients:
Instructions:
Ingredients:
- 6 bacon strips
- 1/2 medium yellow onion
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 2 tablespoons fresh chopped parsley
- 1 large egg
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup barbecue sauce
- 1/2 cup water
- 3 tablespoons bourbon
Instructions:
- Place the uncooked bacon into a food processor and process for about 1 minute or until bacon is finely ground up. Add in the onion and process until onion is finely chopped and mixed in.
- Spoon bacon and onion mixture into large bowl. Add ground beef, breadcrumbs, parsley, egg, chili powder, and salt. Stir to combine.
- Scoop out the meat mixture and roll into balls using your palms, should make about 24 1 inch meatballs.
- Heat oil in large saucepan over medium heat. Place the meatballs into the sauce pan and cook, turning every couple minutes to ensure all sides cook evenly. Cook for about 8-10 minutes until fully cooked.
- Remove the meatballs and set aside. Remove the pan from the heat and pour out the excess grease.
- Add the barbecue sauce, water and bourbon to the saucepan and return to heat. Stir to mix the sauce together. Add in the meatballs and allow them to simmer in the sauce for at least 10 minutes.
Stout Cheese Dip
Recipe from Men's Health
What you'll need:
2 cups shredded sharp Cheddar (reduced-fat or full fat)
1 shallot, chopped, or 1/4 small red onion, chopped
2 scallions, sliced
2 teaspoons grainy mustard
1 teaspoon prepared horseradish
1 tablespoon chopped fresh rosemary
1/4 tsp salt (plus more to taste)
1/3 cup low-fat sour cream
1/4 cup stout or dark beer (such as Guinness)
Black pepper to taste
How to make it:
1. Place the sharp Cheddar, shallot, scallions, grainy mustard, prepared horseradish, rosemary, and salt in a food processor, and pulse several times to combine.
2. Add the sour cream and beer; blend until smooth. If it's too thick, add a bit more beer. If it's too thin, add more cheese. Salt and pepper to taste.
Recipe from Men's Health
What you'll need:
2 cups shredded sharp Cheddar (reduced-fat or full fat)
1 shallot, chopped, or 1/4 small red onion, chopped
2 scallions, sliced
2 teaspoons grainy mustard
1 teaspoon prepared horseradish
1 tablespoon chopped fresh rosemary
1/4 tsp salt (plus more to taste)
1/3 cup low-fat sour cream
1/4 cup stout or dark beer (such as Guinness)
Black pepper to taste
How to make it:
1. Place the sharp Cheddar, shallot, scallions, grainy mustard, prepared horseradish, rosemary, and salt in a food processor, and pulse several times to combine.
2. Add the sour cream and beer; blend until smooth. If it's too thick, add a bit more beer. If it's too thin, add more cheese. Salt and pepper to taste.
Gingerbread Cookies
Gingerbread Men:3 cups (390 grams) all purposeflour
1/2 teaspoon salt
3/4 teaspoonbaking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 large egg
2/3 cup (160 ml) unsulphured molasses(To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)
Bake for about 8 -12 minutesdepending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.
Read more:http://www.joyofbaking.com/GingerbreadMen.html#ixzz4aEAEsoGR
Gingerbread Men:3 cups (390 grams) all purposeflour
1/2 teaspoon salt
3/4 teaspoonbaking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 large egg
2/3 cup (160 ml) unsulphured molasses(To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)
Bake for about 8 -12 minutesdepending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.
Read more:http://www.joyofbaking.com/GingerbreadMen.html#ixzz4aEAEsoGR
Baked Artichoke Dip
(from Nordstrom: Entertaining at Home Cookbook
1 cup mayonnaise
3/4 cup sour cream
2 cups (8 ounces( freshly grated parmesan
3 tablespoons cider vinegar
2 tablespoons chopped fresh basil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 cans (13.5 ounces each) artichoke hearts, drained and coarsely chopped)
1 red bell pepper, roasted, peeled, seeded, and chopped
1 can (7 ounces) diced green chiles, drained
Preheat oven to 350.
In a bowl, combine mayonnaise, sour cream 1.5 cups of the parmesan, vinegar, basil, garlic, salt and pepper. Fold in the artichokes, bell pepper, and chiles. Transfer to a baking dish; smooth the top. Sprinkle remaining cheese on top. Bake, uncovered, until gold and bubblin--about 45 minutes.
1 cup mayonnaise
3/4 cup sour cream
2 cups (8 ounces( freshly grated parmesan
3 tablespoons cider vinegar
2 tablespoons chopped fresh basil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 cans (13.5 ounces each) artichoke hearts, drained and coarsely chopped)
1 red bell pepper, roasted, peeled, seeded, and chopped
1 can (7 ounces) diced green chiles, drained
Preheat oven to 350.
In a bowl, combine mayonnaise, sour cream 1.5 cups of the parmesan, vinegar, basil, garlic, salt and pepper. Fold in the artichokes, bell pepper, and chiles. Transfer to a baking dish; smooth the top. Sprinkle remaining cheese on top. Bake, uncovered, until gold and bubblin--about 45 minutes.