I started us off with Brandy Alexander cocktails. It's rich & creamy, perfect for the holiday season. To make, mix equal parts of brandy, creme de cocoa (chocolate liqueur), half & half. Shake with ice in cocktail shaker & sprinkle with cinnamon.
Crab & chive puffs. I followed the recipe in Real Simple's December issue. Very easy to make. I halved the recipe, which yielded about 20 puffs.
Make it: Mix 2oz softened cream cheese with 1/2 cup shredded crab, 1/4 cup mayo, 1 tsp lemon juice, 1 tbsn sliced chives & black pepper. Unfold defrosted puff pastry sheet & use a 2" cookie cutter. Apply a spoonful of the crab/cheese mixture to each circle. Bake 15 minutes at 400 degrees.
Goat cheese with cabernet jelly & almonds. I've served this with brie as well.
When entertaining it's important to serve food that's impressive & can be made ahead so you don't spend all day in the kitchen. I opted for this savory bread pudding. I modified this from a breakfast strata recipe I had.
Ingredients
1 onion, diced
3 cups mushrooms (baby bella, portobello or crimini)
3 stalks celery, sliced
1 teaspoon crushed garlic
5 sprigs of fresh thyme (remove stems)
black pepper
2 1/2 cups half & half
4 eggs
5 slices white or potato bread
1 cup shredded mozzarella cheese
1. Cook celery, onion, mushrooms & garlic in deep pan until tender - about 5 minutes
2. Meanwhile layer bread in a greased 13x9 casserole dish. I like to trim the crusts so everything fits nice & proportional.
3. Poor cooked veggies over bread layer. Distribute evenly.
4. Beat together eggs, half & half, pepper & thyme. Poor over veggies/bread.
5. Top with cheese.
6. Bake at 350 degrees for 35 minutes. Let cool 10 minutes before serving.
After the meal I opted for a cocktail that I could premix to avoid having to constantly make more drinks. I quartered another recipe from Real Simple - The spiked apple cocktail. This made 1 batch, or 8 servings. To make: 1 bottle Prosecco (sparkling wine), 1 cup apple juice, 1/3 cup Goldschlager (cinnamon schnapps).