Saturday, December 6, 2014

Reindeer Bar

Add a Reindeer Bar to your next holiday gathering.
Love this idea!! Reindeer - made with Laughing Cow spreadable cheese triangles with pretzel twist antlers, peppercorn eyes and olive noses.

Reindeer Food Bar: Be creative and make it a taco bar with a variety of toppings. 
North Pole Cupcakes with Buttercream Frosting and Toasted Coconut. 

Drink recipes from BHG
Tiramisu Tippers
  • 1/2 cup coffee ice cream
  • 1 oz. (2 TB.) vodka
  • 1 oz. (2 TB.) coffee liqueur
  • 1/2 oz. (1 TB.) creme de cacao
  • 1/2cup ice cubes

Chocolate-covered coffee beans, coarsely chopped (optional)
available at coffee shops

  • In a blender, combine ice cream, vodka, coffee liqueur, and creme de cacao. Add ice cubes. Cover and blend until mixture is smooth.
  • Pour mixture into four espresso cups. If desired, top each with coarsely chopped coffee beans. 
  • Serve immediately.

Chocolate Blitzen
  • 2 oz. semi-sweet chocolate 
  • 1/3 cup chocolate-flavored sprinkles
  • 1 cup chocolate ice cream
  • 2 oz. (1/4 cup) Irish cream liqueur
  • 1 oz. (2TB.) dark cream de cacao
  • 1 oz. (2 TB.) vodka
  • Chocolate curls or grated chocolate
  • In a heavy small saucepan, heat chocolate over low heat until melted. Dip the rims of martini glasses in the melted chocolate and then dip in the sprinkles. Chill until serving time.
  • In a blender, combine ice cream, Irish cream liqueur, cream de cacao, and vodka. Cover and blend until mixture is smooth.
  • Pour into four prepared glasses. Garnish with chocolate curls.
  • Serve immediately. 
Pomegranate Sparklers
  • 1 cup pomegranate seeds 
  • 1/2 cup brandy
  • 1 bottle sparkling wine, such as Prosecco, Asti Spumante, or brut champagne, chilled
  • In a bowl place pomegranate seeds and enough brandy to cover. Cover; let stand at room temperature for 4 hours.
  • For each Sparkler, pour 5 oz. sparkling wine into a champagne glass. Add a few brandied seeds. Makes 5 servings.

Hot Scarlet Wine Punch
  • 2 inches stick cinnamon, broken into 1-inch pieces
  • 4 whole cloves
  • 1 32 oz. bottle cranberry juice (4 cups)
  • 1/3 cup packed brown sugar 
  • 1 750 milliliter bottle white Zinfandel or dry white wine
  • Cranberry-Cinnamon Swizzle Sticks (optional)
  • For spice bag, cut a double thickness of 100%-cotton cheesecloth into a 6-inch square. Place cinnamon and cloves in center of cheesecloth square. Bring up corners of cheesecloth and tie closed with clean 100%-cotton kitchen string.
  • In a 3-1/2- or 4-quart slow cooker, combine spice bag, cranberry juice, and brown sugar.
  • Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 to 1 1/2 hours. Remove spice bag.
  • If using low-heat setting, turn to high-heat setting. Stir wine into mixture in cooker. Cover and cook for 30 minutes more.
  • Serve immediately or cover and keep warm on warm setting or low-heat setting for up to 2 hours. Stir occasionally.
  • If desired, serve with Cranberry-Cinnamon Swizzle Sticks.

1 comment:

  1. This is AWESOME! I can't wait to try this idea this weekend! thanks Susan :)