I don’t know about you, but my inbox has been full this week. Full of ideas for last minute holiday recipes. I can’t make them all. I don’t want to make them all. However, they look good and perhaps you might be looking for one more idea.
Part of throwing things together successfully, and at the last minute, involves keeping a few ingredients stashed. When you go the store this week pick up a few extra items to keep in your pantry or freezer. Including these great flatbreads, pizza crusts, and more from Astoria. I have a recipe below but they are so versatile and have seriously helped me out in many a pinch. Keep them in my freezer even have gluten free and vegan options.
D’USSE Red Velvet cocktail for the holidays
Last minute holiday cocktail recipe
Besides food, I’ve included a few cocktail recipes if you are entertaining and want something different for the adults. This drink just looks like the holidays doesn’t it? It’s made with D’USSE Cognac. The Red Velvet cocktail calls for 2 parts D”USSE VSOP Cognac, 1 ½ Parts Crème de Cacao, 1/2 Part Simple Syrup, 3 Raspberries, 3 Dashes Chocolate Mole Bitters.
Muddle raspberries and simple syrup in a shaker. Add D’USSE, crème de cacao, bitters, and ice. Shake vigorously and add doble-strain into a chilled Nick &Nora glass.
In addition, if you are still trying to figure out what wines to serve, I’ve got a few ideas for that too. Here are a few last minute holiday recipes that could get you over the hump in the next few days.
Roasted Red Pepper Rainbow Wrap
These just look like the holidays and they taste good too.
INGREDIENTS
- One Roasted Red Pepper Lavash
- Optional: deli meat
- 2 slices of cheese or a smear of hummus
- Sliced tomatoes
- Sliced carrots
- Sliced red peppers
- Spinach
DIRECTION
Align your Lavash with the long end facing you. Add tomatoes, carrots, peppers and spinach, Add hummus or cheese for a filling kick, Roll lavash into a wrapCut into 4 pieces
AirFry Stuffing Bites
Serves 6Prep time 20 minutes, Cook time 12
Ingredients
- 6 ounces Box suffing
- 1 1/2 cups Water
- 4 tablespoons unsalted, butter
- 2/3 cup Ocean Spray® Craisins® Dried Cranberries
Directions:
- Prepare the boxed stuffing mix according to the packaging directions along with the water and butter according to those directions. Add in diced Craisins® while stirring in the stuffing mix.
- Once the stuffing is prepared, let it cool in the fridge for 10-15 minutes or until it is safe to handle with your hands. Scoop the stuffing with a tablespoon, roll into a ball, and place on a wax paper lined sheet tray. Once all the stuffing is used, store in fridge until ready to fry, or fry immediately.
- To cook, place the stuffing balls into an Air Fryer in batches at 375°F for 10-12 minutes or until golden brown.
- To Cook in the Oven: Place all the bites on a parchment lined baking tray and bake at 400°F for 10-12 minutes or just until crispy on the outside.
- Optional/Chef’s Tip: Serve these bites with your favorite gravy or cranberry sauce. For extra crispy bites, roll the balls in panko breadcrumbs before air frying or baking.
Cranberry Sangria
Since you have cranberries for the recipe above, you might as well put some in a cocktail too.
Ingredients
• 1 Apple
• 1 Orange
• 1 Cup Frozen Cape Cod Select Cranberries
• 1 Bottle Red Wine (We used Cabernet Savignon)
• 1 Cup Spiced Rum
• 1/4 Cup Triple Sec
• 1 Cup Cranberry Juice (Not cocktail – the tart, no sugar added, healthy one!)
• 1 Cup Apple Cider1. Prep fruit – cube apple and slice orange and put in a pitcher.
2. Pour frozen cranberries into the pitcher.
3. Add red wine, spiced rum, triple sec, cranberry juice, and apple cider. Stir and place in the fridge for at least 1 hr to chill and let the flavors combine.
Coquito
Coquito Recipe with Ron del Barrilito sipping rum
This is a classic Puerto Rican holiday cocktail. Try it instead of your eggnog for a change. This is from Ron del Barrilito Rum
- 6oz. Ron del Barrilito Two Stars
- 2oz. Ron Hacienda Santa Ana
- 1/2 can of Condensed Milk
- 1 can of Evaporated Milk
- 1 can of Coconut Milk
- 1 can of Coconut Cream
- 1/2 spoon of Cinnamon Powder
- 1/4 spoon of Vanilla
This recipe will make TWO bottles worth of Coquito, each bottle being a standard 750ML size.
