Reindeer Bar Wrap-Up

 

LAST CALL-REINDEER BAR WRAP-UP

Enjoy one more bite with a savory appetizer sushi style.

Smoked Salmon Wraps
Sushi-style wraps are an impressive and delicious appetizer. Prepare wraps the night before then slice and serve. Recipe makes 20 appetizers and was adapted from cuisineathome.com
Ingredients:

• 1 lb. cold smoked salmon (e.g. Check Costco for their Norwegian brand)
• 1 container garlic and herb cream cheese spread e.g. Alouette brand
• 4 (10 inch) flour tortillas
• 2 cups arugula
• 1 large cucumber, seeded and sliced lengthwise into thin strips
• 8 scallions, sliced in strips

Directions:

• Spread each tortilla with cream cheese leaving a little space around edges.
• Lay salmon piece over cream cheese.
• Place arugula on one side of salmon, add cucumber and scallions next to arugula.
  
• Roll tortillas tightly lengthwise and cover roll in plastic wrap. Make sure wrap ends are covered.
• Refrigerate several hours in plastic wrap. Slice each flour tortilla into fourths. Secure with a toothpick if necessary.

No Reindeer Bar could be complete without some sweet treats
Chocolate Mousse Cups
Decadent chocolate mousse when one bite will do. Recipe makes 15 small appetizers.
Ingredients:

• 6 ounces bittersweet baking chocolate bar, chopped
• 3 large egg yolks
• 3 tablespoons sugar
• 1-1/2 cups heavy cream, divided
• 1 teaspoon vanilla
• Optional 1 tablespoon Amaretto
• 1 box Mini Phyllo Pastry Shells, appetizer size
• Fresh raspberries

Directions:

• Place beaters in freezer to chill.
• In a microwavable bowl melt chocolate on 50% power for 50 seconds. Continue microwaving in 30 second increments until chocolate melted, set aside.
• In a medium saucepan, whisk egg yolks and sugar. Whisk in ½ cup heavy cream. Cook over medium low heat constantly until mixture coats the back of the spoon.
• Remove from heat whisk in melted chocolate, vanilla and Amaretto if using.
• In a large bowl whip cream until stiff peaks. Stir in 1/3 of whipped cream into cooled custard. Continue folding two mixtures together until incorporated.
• Spoon into shells and chill until serving.
• Top with a fresh raspberry right before serving

Frosted Cranberry Orange Walnut Drop Cookies
A soft tangy cookie with a hint of orange zest. Each bite is irresistible and perfect for your Christmas plate or with your next cup of coffee or tea.
Recipe adapted from Taste of Home and makes 3 dozen.
Cooking Tip: Keep dough chilled and do one batch at a time.

Ingredients:

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tablespoon orange zest
• 1/4 cup whole milk or half and half
• 1 large egg
• 2 tablespoons orange juice
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 2 cups frozen fresh or frozen cranberries, chopped in half
• 1 cup toasted chopped walnuts

Frosting Ingredients:

• 3 tablespoons butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla
• 2-4 tablespoons milk

Cookie Directions:

• In a bowl, cream butter and sugars. Add milk, egg, orange zest and orange juice; mix well. Whisk together in a separate bowl flour, baking powder, cinnamon, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.
• Chill dough in freezer 20 minutes. Flour hands and roll dough into 2 inch balls.
• Place on parchment lined baking sheets. Bake at 375 degrees 11-12 minutes or until golden brown. Cool on a wire rack.

Frosting Directions: 

Heat the butter in a saucepan over low heat until golden brown, about 4 minutes. Cool for 2 minutes; transfer to a small bowl. Add in sugar and vanilla. Beat in milk a tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

REINDEER BAR REOPENING DECEMBER 2021
See you then!