Holiday Cocktails and Shooters

CANDY CANE MARTINI


1 1/2 oz. Vodka
1 tsp. peppermint schnapps

Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass. Option: Garnish with a small candy cane or create a candy cane "rimmer" with crushed candy canes.


PEPPERMINT PATTY

1/2 oz crème de cacao
1/2 oz peppermint schnapps
1 oz cream

Stir all 3 ingredients with ice, strain into shot glass.



AFTER EIGHT

1/2 oz coffee brandy
1/2 oz crème de menthe (white or green)
1/2 oz Irish cream

Shake all these ingredients with ice and strain into a shot glass. Enjoy a liquid After Eight, after dinner.



CANDY CANE SHOOTER

1/2 oz crème de menthe
1/2 oz grenadine
1/2 oz peppermint schnapps


Layer the grenadine syrup, crème de menthe and then peppermint schnapps. A nicely layered shooter that will test the bartender's skills.



CHRISTMAS CHEER

1 oz eggnog
1/2 oz peppermint schnapps

You can either layer this drink, eggnog first, or stir the ingredients together before drinking.



NUTCRACKER SHOOTER

1/2 oz amaretto
1/2 oz Amarula Cream
1/2 oz Frangelico

Pour a layer of Frangelico into the bottom of the shot glass. Then carefully slide on a layer of amaretto, using the back of a spoon. Top with a layer of Amarula Cream.



MISTLETOE

1/2 oz Chambord
1/2 oz melon liqueur
1/2 oz orange liqueur

In a tall shot glass add Chambord, then gently pour Midori (or other melon liqueur), the second layer, over the back of an inverted spoon so that it flows on top of the Chambord without mixing. Repeat the process using orange liqueur.

This makes a good holiday shooter. You can flambé it by igniting the top with a match. Blow flame out after a few seconds and make certain the rim of the glass has cooled before drinking.



AFTER FIVE

1/2 oz coffee liqueur
1/2 oz Irish cream
1/2 oz peppermint schnapps


Pour coffee liqueur into shot glass until about 1/2 full. Using a spoon (inverted), slowly pour in the peppermint schnapps until glass is about 3/4 full. Done correctly, the schnapps will flow under the Kahlua, creating a clear layer.

Using the spoon again, but this time right side up, slowly top off the glass with a layer of Irish cream. Be careful to place the spoon right at the top of the coffee liqueur layer and to raise it as the glass fills up. Done correctly, this will provide a layer of Irish cream floating over the coffee liqueur.

That's the Spirit! › Mixology › How to float a drink

That's the Spirit! › Mixology › How to float a drink

Holiday Drinks - Iceberg

An Iceberg is a great cocktail that can take on two completely different flavors by simply switching the liqueur. For a subtle anise, choose Pernod or if you're in the mood for a minty drink go with peppermint schnapps. Either variation is a nice winter sipper.




2 oz vodka
1 tsp Pernod or peppermint schnapps

Preparation:
Pour the ingredients into a cocktail shaker with ice.
Shake well. Strain into a chilled cocktail glass.

Pumpkin Pecan Pie - Paula Deen

Pumpkin Pecan Pie


1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoon (1/2 stick) melted butter
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 9-inch unbaked pie shell

whipped cream


Preheat oven to 350 Degrees F.

With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.

Garnish with whipped cream.

Servings: 6 to 8 slices
Prep Time: 12 min
Cook Time: 1 hour
Difficulty: Easy

Apple, Sausage and Cranberry Stuffing

Apple, Sausage and Cranberry Stuffing
Enough to stuff a 10 lb bird


5 1/2 cups cubed white and whole wheat bread (Add rye for a bit of extra flavor!)
1 pound ground turkey or pork sausage (if you use pork, drain off the fat)
1 cup finely chopped onion
1/2 cup finely chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 apple, cored and chopped - Golden Delicious work best
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped (Optional)
3/4 cup turkey or chicken stock
4 tablespoons unsalted butter, melted (unsalted is best as the sausage and stock are fairly salty already)

Preheat oven to 350 degree F . Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, until evenly browned, breaking up the sausage into small pieces. Add the celery, sage, rosemary, and thyme stirring, for an additional 2 minutes to blend flavors.

Combine sausage mixture and the bread in bowl. Mix in the chopped apples, dried cranberries, parsley, and liver. Pour the turkey stock and melted butter over the top, and mix lightly. Spoon into turkey’s chest cavity loosely.

Or you can place into a large casserole dish and bake covered for 30 minutes. Be sure if you do this method that you add an additional 1 cup of turkey or chicken stock so it does not dry out.

Flaky Buttery Pie Crust

Makes one double-crust 9 inch or 10 inch pie:

2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water

Combine flour, salt, and sugar in a chilled bowl. Add the butter and using a pastry cutter or 2 table knives (cut with a criss cross motion through the butter and dry ingredients). Add shortening in tablespoon sized chunks, and continue to cut through the mixture. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Cutting again through the mixture. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, cutting through after each addition, until the mixture just begins to clump together.

Remove dough from bowl and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you can let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (A pre marked pastry rolling sheet that has the pie circles already marked is handy.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

If you are only making a single crust pie, use kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice glossy sugary finish).


Egg Wash

A glossy sugary coating for your pie can be achieved with a simple egg wash.
1 Tbsp heavy cream, half and half, or milk
1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush. Sprinkle a dusting of granulated sugar over the top. Bake as directed.

Char-Broil The Big Easy Oil-Less Infrared Turkey Fryer

This is cool....I know I want one!