Reindeer Bar Returns

Rudolph and a few of his friends are ready for a "night on the town". Back by popular demand a stop at the
Reindeer Food Bar

Taco Bar serving your favorite toppings with hard or soft shells
Grinch Bar


Pomegranate Sparklers
Ingredients

• 1/2 cup pomegranate seeds 
• 1/4 cup brandy
• 1 bottle sparkling wine, such as Prosecco, Asti Spumante, or brut champagne, chilled

Directions

• In a bowl place pomegranate seeds and enough brandy to cover. Cover; let stand at room temperature for 4 hours and drain.
• For each Sparkler, pour 5 oz. sparkling wine into a champagne glass. Add a few brandied seeds. Makes 5 servings.

Hot Scarlet Wine Punch

Ingredients:

• 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

Directions:

• 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.

Cranberry Kir Royale

Cook' notes: Recipe from foodnetwork.com
For each drink combine 1 oz. cranberry juice and 1/2 oz. creme de cassis in a flute type glass. Add a cranberry and top with champagne.

Seasonal Plate (food column) made a stop at the reindeer bar and dropped off several food items including recipes. 

Oh, Deer, Cheese Rudolphs
Cook’s note: A super fun easy appetizer from Laughing Cow that’s kid friendly too. Note there are similar products that can be used besides Laughing Cow wedges.
Ingredients: For each reindeer you will need a cheese wedge, 2 twisted pretzels for the antlers, a small piece of olive for the nose and 2 peppercorns for the eyes. 
Directions: 

• Place one pretzel on either side of the cheese wedge. 
• Add peppercorns for the eyes and small piece of olive for the nose. 

Guacamole Pita Christmas Trees
Ingredients: You will need one container prepared guacamole (12 oz.) mixed with ¼ cup light sour cream, pita bread, an assorted package of red, green and yellow sweet mini peppers, pretzel sticks. 
Directions: 

• Cut out triangle shapes for the Christmas trees. Spread each tree with the guacamole/sour cream mixture. 
• Use 3 different colors of small pepper pieces to decorate the tree. A star can be cut out of a yellow pepper. 

Puff Pastry Cheese Straws
Cook’s note: Turn frozen puff pastry into a batch of cheese straws. This recipe makes 36 five-inch straws. You can make ahead, refrigerate and then bake.
Ingredients: You will need 1 box frozen puff pastry sheets, thawed but still cold, flour for dusting, 1 large egg, 1-1/4 cups grated sharp cheddar, white cheddar or Gruyere cheese, ½ cup grated Parmesan cheese, Kosher salt and pepper.
Directions: 

• Unfold the pastry sheets on a lightly floured surface. Beat the egg with 1 TB. water and brush both pastry sheets. Reserve remaining egg wash.
• Combine both cheeses with ¼ tsp. salt and ¼ tsp. pepper. 
• Sprinkle cheese mixture over 1 pastry sheet. Cover this with second pastry sheet placing the egg washed surface onto the cheese. Line up edges and lightly dust pastry with flour. Roll out to a 10 x 12 rectangle. 
• Line a rimmed sheet with parchment paper. Carefully move pastry onto parchment paper. Cut puff pastry rectangle in half lengthwise then cut each half crosswise into 18 strips. 
• Twist each strip a few times and arrange on baking sheet. Brush with remaining egg wash. Sprinkle with mixed herbs e.g. rosemary, thyme, parsley flakes and grate more Parmesan cheese on top. 
• Refrigerate at least 20 minutes or up to 8 hours. 
• Bake 375 degrees about 25 minutes until golden brown. Cool on a wire rack for 10 minutes and serve immediately. 

Chocolate Blitzen
Ingredients: For 1 drink you will need ½ cup coffee flavored ice cream, 1 oz. vodka, 1 oz. coffee liqueur, ½ oz. crème de cacao, ½ cup crushed ice, optional chocolate-covered coffee beans
Directions:

• Crush ice in blender. Add to ice cream, vodka, coffee liqueur. cream de cacao. 
• Blend until smooth. 
• Garnish with coarsely chopped chocolate covered coffee beans. 

Next posting: Healthy Friday