It’s the most wonderful time of the year! The holidays have always been one of my favorite times for a variety of reasons. I love getting the chance to spend time with my family and friends, attend a variety of winter themed events, and of course, eating all the different types of themed food. Sure, you can eat peppermint year round, but there is something much more satisfying to eating holiday-themed foods around their designated time frame.
I’m sure that many of you have your social calendars booked already with so many different types of events. Between office parties, family gatherings, ice skating, winter tailgating, and hanging holiday decorations up there is plenty of time to eat, drink and be merry. I know my family always have a ton of food at any social engagement we have. How could they not? Food is something that brings all types of people together. Every holiday season, I get the chance to show off a new recipe or learn a new one. I know not everyone is as confident in the kitchen so to help, I compiled three of my favorite holiday recipes from around the web so that even the most beginner chefs can bring something mouthwatering. You’ll get a ton of compliments and asked to make something great to the next event too. Enjoy!
Tiny Brie Bites
- One Brie Cheese Log
- Fig Jam (I prefer this one)
- Marcona Nuts
- Pita crackers or any other type of round cracker
- Fresh Rosemary to use as a garnish
(Recipe courtesy of Big Red Kitchen)
Horseradish Cherry Tomatoes
- Make sure the brie log comes to room temperature. This will ensure that it’s nice and soft which makes it easier to cut. (Tip: if you don’t have time to bring it to room temperature, run your knife under warm water and the heat will help to cut the cheese)
- Slice the brie into slices that are about ¼’ thick and place on top of a cracker
- Take a spoon and place a small dollop of fig jam on top of the cheese.
- Place a Marcona Nut on top of the jam and finish with a small spring of rosemary
- 12 Cherry Tomatoes
- 3 cups of Mayonnaise
- 1 cup of prepared Horseradish
- Your choice of coarsely chopped herbs (dill, chives etc)
(recipe courtesy of Bon Appetit)
Chocolate Dipped Pretzel Sticks
- Wash the cherry tomatoes and place them onto a cutting board.
- Once the tomatoes are dried, take one at a time and core them with a small sharp knife. Make sure to scoop out the center once cored.
- In a small bowl, spike the mayonnaise with the horseradish and blend together.
- Spoon a small amount into the cored tomatoes, allowing a tiny bit of mix to come out of the top.
- Top with your herbs and eat!
- 1 bag of pretzel sticks
- ½ cup of crushed peppermint candies
- 6 ounces of semi-sweet chocolate chips
- ½ cup of white sugar crystals
- ½ cup of red food colouring
(Recipe courtesy of McCormick)
Which one of these recipes are you going to try? Let me know and all the compliments you get afterwards!
- Place the white sugar crystals into a sealable plastic bag and add the red food coloring.
- Knead the bag to ensure every piece of white sugar has turned red before placing them on a large baking pan.
- Let it sit for 25 to 30 minutes to ensure that the sugar is dried.
- Melt the 6 ounces of chocolate chips into a measuring cup.
- Take a pretzel rod and dip it into the measuring cup, tilting it slightly to ensure that half of the pretzel is covered in chocolate.
- Allow the excess chocolate to drip off before taking the rod and spooning red sugar or crushed up peppermint onto the chocolate. Turn it while applying the sugar to ensure even coverage.
- Place the rod on a wax lined tray and repeat the process with the remaing rods.
- Once all the rods are done, place the tray in the fridge for about 15 minutes so the chocolate becomes firm