Christmas Spectacular Punch Recipe!

Ingredients:

8 ounces St. Germaine Liqueur		2 cups pear nectar, chilled
2 cups pink grapefruit juice, chilled		2 bottles chilled dry Champagne

Makes 10 servings

Directions:

• In a punch bowl or drinks dispenser, pour the liqueur, grapefruit juice and pear nectar. Slowly pour in the champagne and serve.
  

Source: http://www.ivillage.com/christmas-spectacular-1/3-r-408146

Cuba Libre Recipe!

Ingredients:

ice		rum
half of a lime, juiced, plus a lime wedge for garnish		Coca-Cola

Makes 1 Serving

Directions:

• 1 Fill a tall Collins glass with ice cubes and the juice of half a lime.
  
• 2 Fill half of the glass with rum and the rest with the Coca-Cola. Stir with a straw for a few seconds and garnish with a lime wedge.
  

Source: http://www.ivillage.com/cuba-libre/3-r-496607

Reindeer 'Rita Recipe!

Ingredients:

8 ounces Tequila Tierras		3 limes
4 ounces fresh lime juice		4 ounces fresh blueberries
4 ounces organic pineapple juice		4 fresh mint sprigs
2 ounces organic blueberry juice		Ice

Makes 4 Servings

Directions:

• 1 Mix tequila and juices in a pitcher filled with ice. Allow the mixture to sit for a minute, giving time for the flavors to marry. Pour into ice-filled glasses. Slice the limes. Add a few slices and about 6 blueberries to each glass. Garnish with blueberry skewer and lime wheel.
  
• 2 To make garnish: Thread blueberries onto skewer and top with a sprig of fresh mint. Garnishes can be made ahead and kept in refrigerator for up to 2 days.
  

Source: http://www.ivillage.com/reindeer-rita/3-r-303957

Spicy Apple-Cinnamon Turnovers Recipe!

Ingredients:

1 1/2 pounds tart, firm apples (like Granny Smith, Honeycrisp or Braeburn)		1/8 teaspoon cayenne pepper
1/4 cup granulated sugar		1 tablespoon cornstarch
2 tablespoons butter		2 sheets (1 package) thawed puff pastry
1/4 teaspoon Chinese five-spice powder		1 large egg
1/4 teaspoon cinnamon

Directions:

• 1 Peel and core the apples, and cut into slices approximately 1/2 inch wide.
  
• 2 Toss the apples in a 2-quart heavy-bottomed saucepan with the sugar, butter, five-spice powder, cinnamon and cayenne. Heat over medium heat until the butter is melted, then add 2 tablespoons water. Cover and cook for 10-12 minutes until the apples are starting to soften.
  
• 3 Whisk the cornstarch with 2 tablespoons water and add to the softened apples. Cover and cook for 2-3 minutes more until the liquid thickens and jells slightly.
  
• 4 Let the filling cool for 15 minutes. Preheat the oven to 400˚ and line a large baking sheet with parchment paper or a Silpat liner.
  
• 5 Unfold both sheets of puff pastry and cut each in half diagonally. Whisk the egg together with 1 tablespoon water to make an egg wash. Brush the edges of each triangle with the egg wash.
  
• 6 Divide the apple filling evenly between the pastry triangles, placing a mound of filling slightly off-center on each triangle.
  
• 7 Fold the long edge of the triangle over to the other long edge and crimp the dough with your fingers to seal. Fold the long “arms” of the triangle across the “body” of the turnover and place the turnover, folded side down, on the baking sheet. Repeat with the remaining dough.
  
• 8 Bake the pies for 15-20 minutes until puffed and golden brown. Cool on a wire rack for 10 minutes before serving.
  
• 9 Cooked turnovers can be stored in a refrigerated airtight container for 3 days.
  

Source: http://www.ivillage.com/spicy-apple-cinnamon-turnovers/3-r-488733

Pumpkin, Sweet Potato & Coconut Pie Recipe!

Ingredients:

1 1/4 pounds sweet potatoes, peeled and cut into 1-inch chunks		1/2 cup granulated sugar
1 small cinnamon stick, broken into pieces		1/2 cup packed light brown sugar
3 whole cloves		3 cups and 2 tablespoons unbleached all-purpose flour
1 small star anise pod, crumbled		1 3/4 teaspoon table salt
1 1-inch piece fresh ginger, peeled and cut into 1/4-inch slices		1/2 cup well-stirred canned coconut milk (not coconut cream)
1 15-ounce can pure solid-pack pumpkin (not pumpkin pie filling)		3/4 cup chilled whipping cream, whipped to soft peaks with 1 1/2 Tbs. granulated sugar
2 large eggs, lightly beaten		1 cup solid vegetable shortening, chilled and cut into small pieces
1 large egg yolk, lightly beaten		2 to 3 tablespoons ice water
2 tablespoons unsalted butter, melted and cooled		1 tablespoon white vinegar

Directions:

1. In a medium saucepan, combine the sweet potatoes, cinnamon stick pieces, cloves, star anise, and ginger slices with enough water to just cover the contents. Bring to a boil over high heat. Reduce the heat and simmer uncovered until the sweet potatoes are very tender when pierced with a fork or skewer, about 10 minutes. Drain the potatoes, reserving the boiling liquid. Return the potatoes to the pot over low heat and toss to dry them a bit. Discard the cinnamon, cloves, and star anise. Force the warm potatoes through a ricer, a food mill, or a sieve. Boil the liquid if needed, until reduced to 1/4 cup. Let the sweet potato mash and the liquid cool.

• Position an oven rack in the lower half of the oven; heat the oven to 350°F. In a large bowl, whisk together the pumpkin and sweet potato purée. Whisk in the 1 large egg, beaten, egg yolk, melted butter, and reserved spiced liquid. In a separate bowl, stir together the granulated and brown sugars with a wire whisk until any large lumps of brown sugar are gone. Sift the (2 tablespoons) flour and (3/4 teaspoon) salt over the sugars; stir to blend. Add the sugar-flour mixture to the pumpkin-sweet potato mixture and stir well until no pockets of sugar are visible. Blend in the coconut milk.
  
  
• Scrape the filling into the chilled pie shell; smooth the top. Bake for 13/4 to 2 hours, turning the pie several times so it bakes evenly. The point of a thin-bladed knife should come out clean when inserted into the center of the filling, and the edges of the surface will be unevenly cracked. If the edges of the pastry darken too much before the filling is cooked, cover them with a pie shield or strips of aluminum foil. Transfer the pie to a wire rack and let cool completely before serving with mounds of the lightly sweetened whipped cream.
  
  
• For the Tender Piecrust: Combine the flour (3 cups) and salt (1 teaspoon) in a large mixing bowl or a food processor. Add the shortening and cut it in with a pastry blender or two knives (or pulse the processor) until the largest pieces of shortening are about the size of fat peas. Transfer to a large mixing bowl if using the food processor. In a small bowl, beat together 1 egg, 2 Tbs. of the ice water, and the vinegar; add this to the flour mixture. Work the liquid evenly through the dough with the tips of your fingers until it can be collected in a rough ball. If the dough is too dry to come together, gradually sprinkle a few drops of the remaining water over it and continue to work gently until it comes together.
  
  
• Cut the dough in half and shape each into a ball. Flatten each ball into a disk and wrap tightly in plastic. Chill for at least 4 hours or up to 3 days. (Freeze one if you like, to save for another purpose.)
  
  
• About 2 hours before baking, remove one of the dough disks from the refrigerator so it can warm up just enough to roll without cracking. Unwrap the dough and roll it between two sheets of waxed paper into a round that’s about 12 inches in diameter. Peel off the top sheet of waxed paper. Invert a 9-inch glass pie plate and center it on the dough. Slide one hand under the bottom sheet of waxed paper, position your other hand flat on the pie plate, and quickly flip the plate and dough over. Peel off the waxed paper and gently press the dough down into the plate. With a paring knife, trim the dough to within 3/4 inch of the rim of the plate. Fold the dough under and crimp the edges. Use the trimmings to patch any cracks or bare spots. Wrap the shell loosely with plastic wrap and chill for 2 hours or up to 24 hours.

notes

Be sure the pastry is still well chilled when you put the pie in the oven. This helps to ensure that the crust won’t darken too much during the long baking time.

Source: http://www.ivillage.com/pumpkin-sweet-potato-coconut-pie/3-r-487710

Apple and Raisin Sour Cream Pie with Crumb Topping Recipe!

Ingredients:

6 cup baking apples, peeled, cored and sliced		1 tablespoon all-purpose flour
1/3 cup graham cracker crumbs		1/4 teaspoon salt
3 tablespoons butter, melted		1 teaspoon cinnamon
1/4 cup chopped pecans		1 freshly grated, divided teaspoon nutmeg
1 9-inch prepared pie crust		1 cup sour cream
1 cup raisins		1/4 cup dark brown sugar
3/4 cup sugar

Directions:

• Preheat the oven to 400 degrees.
  
  
• To prepare filling, combine 1/2 cup sugar, flour, salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg.
  
  
• Toss with the apple slices and raisins.
  
  
• Place the apple mixture in the pie crust.
  
  
• Loosely cover the pie with foil and place on a foil lined cookie sheet.
  
  
• Bake for 45 to 50 minutes.
  
  
• Remove the foil and place on a rack.
  
  
• To prepare the sour cream topping, beat the sour cream and brown sugar together until well mixed.
  
  
• Pour evenly over the pie.
  
  
• To prepare the crumb topping, mix the graham cracker crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, melted butter, and chopped pecans together and sprinkle on top of the pie.
  
  
• Place the pie in the oven and bake for 5 minutes, or until the topping is lightly browned.
  

Source: http://www.ivillage.com/apple-and-raisin-sour-cream-pie-crumb-topping/3-r-60801

Merry, Merry Mulled Wine Recipe!

Ingredients:

One bottle (750ml) Benzinger Vineyards Organic Merlot		10 whole cloves
1/2 cup fresh organic orange juice		10 allspice berries
2 cups water		6 slices fresh ginger
1 cup sugar		Zest of one organic orange
2 cinnamon sticks		Orange slices, for garnish

Directions:

• In medium saucepan, combine water, sugar, cinnamon sticks, cloves, allspice berries, ginger and orange zest. Bring to a boil, then simmer for about 5 minutes. Remove from heat and let sit for 15 minutes. Add the orange juice, and strain into a bowl. Pour the red wine and the strained syrup into the saucepan and bring to a simmer. Let cool a few minutes and pour into heatproof glasses. Garnish with clove-spiked orange wheels and enjoy.
  

Source: http://www.ivillage.com/merry-merry-mulled-wine/3-r-303954

Cranberry Rose Recipe!

Ingredients:

8 ounces Crop Organic Artisanal Vodka		2 ounces Limoncello di Sonoma organic limoncello
4 ounces organic cranberry juice		Fresh rosemary sprigs
2 ounces seltzer		Fresh cranberries

Directions:

• In a small pitcher filled halfway with ice, mix together vodka, cranberry, seltzer and limoncello. Strain into ice-filled rocks glasses and enjoy.
  

Source: http://www.ivillage.com/cranberry-rose/3-r-303948

Salami Chips with Grainy Mustard Dip Recipes!

Ingredients:

1/4 cup sour cream		2 tablespoons grainy mustard
1/4 cup top-quality mayonnaise		8 ounces thinly sliced salami
2 tablespoons Dijon mustard

Directions:
1 To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours. 2 Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set

2 oven racks at the centermost positions. 3 Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools. Arrange the salami chips in a bowl or on a plate, with the dip alongside.

Source: http://www.ivillage.com/salami-chips-grainy-mustard-dip/3-r-492913

Artichoke and Scallion Dip Recipe!

Ingredients:

one 14 oz (390 g) can artichoke hearts, drained		1/4 cup mayonnaise
3 scallions, white and green parts, coarsely chopped		salt and freshly ground black pepper
1 garlic clove, halved

Directions:


1 Place the artichokes, scallions, garlic, and mayonnaise in a food processor or blender and process to form a smooth puree.

2 Season to taste with salt and pepper, then spoon into a serving bowl, cover, and refrigerate until ready to serve.

notes The dip can be made up to 24 hours in advance, covered with plastic wrap, and chilled until ready to serve. Good with pita bread, vegetable crudites, or bread sticks, or spread on baguette slices and broil until lightly browned.

Source: http://www.ivillage.com/artichoke-and-scallion-dip/3-r-63697

Goat Cheese and Chive-Stuffed Peppadews Recipe!

Ingredients:

1 (4-ounce) log goat cheese, softened at room temperature		2 tablespoons fresh chives, minced
1/4 cup heavy cream		24 peppadew peppers, drained if from a jar

Directions: 

• 1 Mash the goat cheese and the heavy cream together with a fork until the goat cheese is smooth (you may not need the entire 1/4 cup of cream). Stir in the chives until well combined.
  
• 2 Open a gallon-size zip-top bag and fold the sealable top edges over to make a wider opening. Spoon the goat cheese into the bag and squeeze into one of the bottom corners. Cut the very tip off the corner to create a disposable piping bag.
  
• 3 Open each peppadew, shaking out any excess moisture, and pipe the goat cheese into the pepper. Serve immediately or refrigerate overnight.
  
  Source: http://www.ivillage.com/goat-cheese-and-chive-stuffed-peppadews/3-r-407456
  

Spicy Sopressata Pigs in a Blanket Recipe!

Ingredients:

2 packages Pepperidge Farm puff pastry shells or 1 package Pepperidge Farm puff pastry sheets, thawed in the refrigerator		4 ounces spicy sopressata hard sausage, sliced into 1/8-inch thick rounds
1 jar spicy mustard

Directions:

• 1 Preheat the oven to 425˚ and line a baking sheet with parchment paper or a Silpat liner.
  
• 2 Place the puff pastry shells on the prepared baking sheet and bake for 8 minutes.
  
• 3 Remove the shells from the oven and gently pry the shells in half with a fork. Brush the insides of each half lightly with spicy mustard using a silicone pastry brush and place 1 or 2 sopressata rounds inside.
  
• 4 Re-close the pastry shell and return to the oven to cook for another 5 minutes.
  
• 5 Cool for a few minutes before serving.
  

Source: http://www.ivillage.com/spicy-sopressata-pigs-blanket/3-r-488732

Prosciutto and Pear Bites Recipe!

Ingredients:

1 lemon		1 firm pear, such as D’Anjou
2 tablespoons extra virgin olive oil		8 slices prosciutto

Directions:

• 1 Zest the lemon and stir the zest into the olive oil. Let sit while you prepare the appetizer.
  
• 2 Juice the lemon into a large bowl and throw the two spent lemon halves into the bowl as well. Fill with cold water.
  
• 3 Core and quarter the pear, and cut each quarter into 4 slices (16 slices total). Throw each slice into the bowl of lemon water while you cut the others to prevent browning.
  
• 4 Cut each prosciutto slice in half.
  
• 5 Drain the pear slices and wrap a piece of prosciutto around each slice. Drizzle with the reserved lemon-infused olive oil before serving.
  

  Source: http://www.ivillage.com/prosciutto-and-pear-bites/3-r-407448

Pecorino and Date Flatbreads Recipe!

Ingredients:

1 box flatbread crackers		1 dozen pitted dates
1 wedge Pecorino Romano cheese

Directions:

• 1 Gently break each flatbread into bite-size pieces.
  
• 2 Slice the cheese into wafer-thin, translucent pieces.
  
• 3 Cut the dates lengthwise, 4 slices per date.
  
• 4 Assemble the flatbreads with a piece of Pecorino and a slice of date on each bite. Serve immediately or refrigerate, loosely covered, overnight, and bring to room temperature before eating.
  

Read More http://www.ivillage.com/pecorino-and-date-flatbreads/3-r-407447#ixzz2B6vEuaqk
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Smoked Salmon Rolls Recipe!

12 oz smoked salmon slices		grated zest of 1/2 lemon
1 cucumber		1 tsp chopped dill
4 oz (110 g) cream cheese, softened		1 tsp prepared horseradish
2 tbsp mayonnaise		dill sprigs and lemon wedges to serve

directions

Prep: 30 min Total: 30 min (Quick)

• 1 Cut the smoked salmon into 16 strips about 5 × 1 1/2 in (12cm × 4cm). Cut the cucumber into sticks measuring 1 1/2 in (4cm) by 1/4 in (5mm).
  
• 2 Combine the cream cheese, mayonnaise, lemon zest, dill, and horseradish together in a bowl and mash together until ingredients are fully combined.
  
• 3 Lay the smoked salmon strips on the work surface. Spread with the cheese mixture, leaving 1in (2.5cm) empty at one short end. Lay a cucumber stick about 1/2 in (1cm) from the cheese-spread end, and roll up tightly.
  
• 4 Arrange the rolls on a serving platter. Garnish with dill sprigs and lemon wedges, and serve chilled.
  

Source: http://www.ivillage.com/smoked-salmon-rolls/3-r-63758