Easy Holiday Party ideas including recipes!

Set the scene!

Transform an ordinary living room into a cocktail party space by renting just a few high-top cocktail tables. This gives guests a place to rest their drinks and bites, and it encourages them to mix and mingle throughout the entire room (not just by the bar). Rental tables can be unsightly, so cover them with linens in coordinating colors, like this metallic gold and black fabric. Stash a few ornaments at the center of each table and, if you'd like, additional jewel-toned floral arrangements.

 

 

Festive fun cocktail to great your guests with.

   Candy Cane Martini

ingredients

• Garnish
• Peppermints or small candy canes, for garnish, optional
• Lemon or lime slices, for garnish, optional
• Martini
• Ice
• 4 slices fresh ginger
• Pinch fresh mint leaves
• 2 ounces (1/4 cup) vodka
• 1/2 ounce (1 tablespoon) simple syrup*
• Special equipment: Chilled cocktail glass

Directions

Make garnish first: Place red and white candy canes or peppermint candies in a resealable plastic bag. Use a rolling pin or a can to pound until as fine as sugar. Place the pounded peppermint in a small plate. Rim the glass with a slice of lemon or lime and dip the rim into the peppermint. Chill the glass.

Mix the ice, ginger, mint, vodka, and simple syrup with in a cocktail shaker and shake. Strain into the prepared chilled cocktail glass. Garnish with whole mini candy cane.

Notes

Simple Syrup is made by combining one part sugar to one part water and stirring in small saucepan over medium heat until combined. Cool before adding to cocktail recipes.

Recipes courtesy Darryl Robinson, Dr. Mixologist 2010             

 

 

These will be a hit!
Use little round new potatoes as another option.

                Baby Baked Fingerling Potatoes           

ingredients

• 1 tablespoon olive oil, plus more for drizzling
• 5 slices bacon, cut into small dice
• 1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise
• Kosher salt and freshly cracked black pepper
• 1 cup creme fraiche or sour cream
• 2 tablespoons minced fresh chives, plus more for garnish

Directions

Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.

Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.

Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.

Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.

In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.

Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

Recipes courtesy Kelsey Nixon

 

 

Baked Coconut Shrimp with Tangelo Salsa

 

Ingredients

• 2 cups chopped peeled tangelos, such as Minneola, or tangerines
• 2/3 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 scallion, chopped
• 2 teaspoons minced fresh jalapeño pepper, or more to taste
• 1 teaspoon kosher salt, divided
• 2 large eggs
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1 1/4 cups unsweetened shredded coconut
• 1 pound raw shrimp

Preparation

1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2. Combine tangelos (or tangerines), bell pepper, cilantro, scallion, jalapeño and 1/4 teaspoon salt in a food processor or blender. Pulse to form a chunky salsa. Set aside.
3. Beat eggs in a small dish. Whisk flour, paprika and garlic powder in another small dish. Combine coconut and the remaining 3/4 teaspoon salt in a third dish.
4. Peel shrimp, leaving the tails on. Butterfly the shrimp by cutting halfway through the back, stopping at the tail, so they will stand tail up. Dredge the shrimp in the flour mixture. Dip in the egg and then coat with coconut, leaving the tail uncoated. Stand the shrimp tail-up on the prepared baking sheet. Discard any unused dipping mixtures.
5. Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with the salsa.

From EatingWell
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