Friday, 12 December 2014

Christmas Cocktail Party

Reindeer Caesar


INGREDIENTS:

1 1/2 ounces vodka
6 ounces clamato juice
2 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
1 teaspoon Wocestershire sauce
Pinch of nutmeg

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail

PREPARATION:

Pour the ingredients into a highball glass with ice.
Stir well.
Sprinkle with nutmeg.



Holiday Spirit


INGREDIENTS:

2 ounces 10 Cane Rum (or Bacardi)
1 ounce ruby port
3 ounces cranberry-fig shrub* (recipe below)
Ginger beer (or ginger ale)
Seltzer

Yield: 1 Cocktail

PREPARATION:

Fill a 16 ounce glass with ice.
Add rum, port, and shrub.
Top with equal parts ginger beer and seltzer.

*Cranberry-Fig Shrub

Makes 1 quart (enough for about 10 cocktails) and can be refrigerated for up to one week.
1 cup water
1/4 cup balsamic vinegar
1/2 cup brown sugar
1/2 cup sugar
2 cups unsweetened cranberry juice
10 dried Black Mission figs, coarsely chopped
2 sprigs fresh rosemary
1 tablespoon black peppercorns
Combine water, vinegar, and sugars and whisk or shake until mostly dissolved.
Add cranberry juice, figs, rosemary, and peppercorns and mix well to combine.
Refrigerate for 24-48 hours and strain to remove solids before using.



Holiday Hopper


INGREDIENTS:

1 ounce Midori Melon Liqueur
1/2 ounce green creme de menthe
1/2 ounce white creme de cacao
2 ounces half and half
Mint leaves for garnish
Raspberry for garnish

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail

PREPARATION:

Pour the ingredients into cocktail shaker filled with ice.
Shake well.
Strain into a cocktail glass.
Garnish with a mint leaves and a raspberry.



Holiday Spice


INGREDIENTS:

1 1/2 ounces Cîroc Coconut Vodka
1/2 ounce cream of coconut cream
1/4 ounce pineapple juice
1 ounce whole milk
1 egg white
2 dashes cinnamon
2 dashes nutmeg
2 dashes all spice
Coconut shavings for garnish

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail

PREPARATION:

Combine the vodka, coconut cream, milk, egg, and one dash of each of the spices in a cocktail shaker filled with ice.
Shake vigorously for at least 30 seconds to ensure the egg is properly mixed.
Strain into a chilled old-fashioned glass.
Top with the remaining spices and coconut shavings.

Friday, 28 November 2014

Friday, 21 November 2014

Lovely Lunchboxes

Hawaiian Bagel Sandwich 


INGREDIENTS:

4 slices honey ham, cut into thin strips (about 1 cup)
¼ cup pineapple cream cheese spread
1 tablespoon chopped macadamia nuts
1 tablespoon chopped chives
1 tablespoon diced pimentos, optional
1 Sara Lee® Honey Wheat Bagel, split and lightly toasted

PREPARATION:

Combine ham, cream cheese, nuts, chives, and pimentos (if desired), in a medium bowl.
Spread ham mixture onto bottom of bagel. Cover with top of bagel. Slice in half and serve.



Inside Out Sandwich


INGREDIENTS:

1 slice of ham
1 slice of turkey
1 slice of cheese
1 slice of Sara Lee® Soft & Smooth® White Bread Made with Whole Grain
1 tsp. light mayonnaise
1 tsp. honey mustard
1-2 spinach leaves
1-2 slices of avocado
1 pretzel stick

PREPARATION:

Stack 1 slice of ham, 1 slice of turkey and 1 slice of cheese together. Trim crusts off of bread, flatten and add to stack.
Spread mayonnaise and honey mustard on bread and top with spinach and avocado.
Roll stack so ham is on the outside and hold together with pretzel stick.



California Chicken Sandwich


INGREDIENTS:

2 slices of Sara Lee® Hearty & Delicious® Multi-Grain Bread
1 cup cubed oven roasted breast of chicken
3 slices baby swiss cheese
2 stalks diced celery
1/2 cup dried cranberries
3 tbsp. spicy horseradish
3 tbsp. mayonnaise
2 tbsp. toasted walnuts
6 leaves fresh field greens
Salt and white pepper to taste

PREPARATION:

Mix together cubed chicken, celery, cranberries, walnuts, horseradish and mayonnaise. Add salt and pepper to taste. Spread chicken salad mixture on one slice of bread. Top with cheese, field greens, and remaining bread slice. Cut in half and serve.

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