Reindeer Bar Holiday Drinks

Reindeer Bar Drink Specials

 It was hard to pass up festive holiday specials. 

 

Grinch Inspired Hot Chocolate
Recipe from gigglesgobbesandglups.com
Ingredients:

• 4 cups milk
• 1 cup white chocolate chips
• 1/2 cup green candy melts
• 1 teaspoon vanilla extract
• 5-6 drops green food coloring (optional)
• whipped cream (optional)
• assorted green, black, and red sprinkles

Directions:

• Add milk to a medium sauce pan and heat thoroughly. Do not boil. Lower heat and add white chocolate chips and green candy melts and stir until they dissolve.
• Add vanilla extract and 5-6 drops of green food coloring.
• Pour green hot chocolate into a cup. Top with whipped cream and assorted colored sprinkles.

GRINCH PUNCH

https://recipesfromapantry.com/grinch-punch/

CHRISTMAS CRANBERRY ORANGE MIMOSAS 

The recipe is from lemontreedwelling.com and serves four

Ingredients:

• 1 bottle champagne
• 1 cup orange juice
• ½ cup cranberry juice
• ¼ cup Triple Sec or Orange Liqueur
• garnish fresh frozen cranberries

Directions:
Combine all ingredients; divide equally among champagne glasses.

For an individual drink:

• ¾ cup champagne
• ¼ cup orange juice
• 2 tablespoons cranberry juice
• 1 tablespoon Triple Sec or Orange Liqueur
• Garnish fresh frozen cranberries

POMEGRANATE MARTINI

Cook's notes: Rachel Ray posted this recipe in O Magazine. It makes two drinks.
Ingredients:

• 1-1/2 cups pomegranate juice
• 2 oz. Absolute Citron vodka or white tequila
• 1 oz. Cointreau liquor
• Cupful of ice 
• Dash of sparkling water
• Squeeze of a lemon
• Pomegranate seeds (arils) 

Directions:

• Shake ingredients in a shaker and pour into a chilled martini glass
• Garnish with pomegranate fruit in the glass

More Good Eats From The Reindeer Bar

The Reindeer Bar

The bar/restaurant is open on Mondays for patrons who like to dine later in the evening. The menu looked great, and all the choices looked tasty. Gnocchi with Ham and Peas in a creamy Parmesan sauce was definitely comfort food at its best. Every spoonful was delicious.

Gnocchi with Ham, Peas, and Carrots

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter 
• 2 cups diced cooked ham
• 2 cloves garlic, minced
• 1/4 cup diced shallots or 1/3 cup diced sweet onions
• 1 lb. shelf-stable potato gnocchi
  
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 tablespoon flour
• 1/2 cup diced mini red peppers
• 1 teaspoon each of Italian seasoning and parsley flakes
• 1/4 teaspoon crushed red pepper
• 1-2 cups baby spinach, coarsely chopped, stems removed
• 1/4 cup dry white wine
• 1-1/2 cups grated Parmesan cheese

Directions:

• Heat the olive oil and butter in a large skillet over medium heat. Add garlic cloves, shallots or onions, peppers, and diced ham. Saute for 4 minutes.
• Whisk flour into chicken broth and then add the gnocchi, cream, Italian seasoning, parsley flakes and crushed red pepper. Stir and bring to boil then reduce to a simmer and cook covered 10 minutes stirring intermittently, until the gnocchi is tender.
• Add wine, Parmesan cheese, torn spinach leaves and cook on low, uncovered, for 10 minutes more. Salt and pepper to taste. 
  
  The meal was paired with Balsamic Asparagus, Tomatoes, and Parmesan Cheese. 

Roasted Balsamic Asparagus, Tomatoes, and Parmesan Cheese

Directions:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Cut off woody stems from the asparagus. Rinse asparagus and pat dry with a paper towel.
• Place the asparagus spears on a baking sheet, separating them. Drizzle with 2 tablespoons olive oil and 2 tablespoons dark (good quality) balsamic vinegar. Top with halved cherry tomatoes. Grate Parmesan cheese over the top. 
• Bake for 15 minutes or until al dente.  

Tomorrow, I have some friends who want to try out their advertised drink specials.

Book Club Recap

December Book Club Pick

One of the benefits of belonging to a book club is the camaraderie that has grown over the years.

We rotate homes, food contributions, and book discussion questions. Recently, I hosted the meeting for "The All-Girl Filling's Station's Last Reunion" by Fannie Flagg. She's an author well known for her popular book from many years ago, "Fried Green Tomatoes and the Whistle Stop Cafe." 

The book club choice for this month tells the story of Sookie, a woman who discovers a long-hidden family secret in her 60s. The tale takes the reader from Alabama to the Midwest to California, traveling between the 1940s and the present day, and spotlights a little-known aspect of American World War II history.

 When "The All-Girl Filling Station’s Last Reunion" begins, Sookie has found herself an empty nester. Her youngest child is married, so she’s ready to relax and enjoy some time to herself at home in Point Clear, Alabama.

However, relaxation is not what Sookie needs. She soon receives papers for her domineering mother, Lenore, revealing a decades-old family secret. Shocked and confused, Sookie begins digging into the past and unearths a rich Polish family history. She learns of the adventures of the Jurdabralinski family of Pulaski, Wisconsin, complete with an all-girl filling station and Women Airforce Service Pilots (WASPs). The storyline switches between two different time periods.

The story is all about family, trust, friendship, and discovering who you are and what you can become. 

Discovering Polish roots is a large part of the storyline, so Ingrid went all out on the food. We enjoyed the Polish foods she made for us, even though we couldn't pronounce all the names. 

We were impressed with the various ethnic foods and the fact that she made all these without a helper. Thank you Ingrid. 

Small Bites Big Flavors

STATION 

Big Flavors 

Small Bites Station is proving to be quite popular this weekend. 

Cranberry Brie Bites

This quick and easy appetizer is a fruit and cheese course in every melty, delectable bite!
Ingredients:

• 1 package frozen puff pastry, thawed
• 1/2 lb. Brie cheese
• 1 cup cranberry relish, fig preserves or hot pepper jelly (purchased or homemade)

Directions:

• Preheat oven to 375 degrees.
• With a sharp knife or pizza cutter, cut the sheets into approximately 3-inch x 3-inch squares. Press each square into a muffin cavity.
• Cube the cheese - about a 3/4 inch cube for each (you may have a little cheese left over). Place a cube of brie in the center of each puff pastry square. Top the brie with a small dollop (about 2 teaspoons) of cranberry relish or pepper jelly.
• Bake about 10 minutes or until puff pastry corners are toasted lightly brown.
• Let cool for 5 minutes before serving.
  

This small bite with a cracker, cheese, tomato, and salami does not need a recipe. But my recent discovery of Ritz Crackers Roasted Vegetable evaluates the taste of these nibbles. Give it a try.

 

Healthier Eats

 My friend and I decided to skip this station and head for one that offered some healthier eats, as we definitely had splurged the last two days during their Grand Opening.   

Holiday Avocado Toast

Cook's Notes: A festive, healthy holiday appetizer or a breakfast item. I had mine as a dinner choice. Either way, they are quite tasty and takes only 5 minutes to prepare. The recipe comes from foodnetwork.com

Ingredients:

•  Baguette bread sliced diagonally or a loaf pre-sliced 

• 2 avocados
• 1 lemon
• Salt
• Arils (pomegranate seeds) 
• Pistachios (salted and roasted) 

Directions:

• Toast bread in the oven or use a toaster. The slices should be crisp. Lightly brush with olive oil.  
• In a medium-sized bowl, mash avocado. To enhance the flavor, add a couple of good lemon squeezes and fine sea salt or kosher salt.  
• Spread avocado mash on toast. Sprinkle with arials and pistachio nuts. Serve immediately. 

If you cut toasts smaller, you have appetizers. 

Everything Bagel Cucumber Bites with Smoked Salmon (Low Carb, GAPS)

Crunchy cucumber slices, luscious cream cheese, and smoked wild salmon are enough to make you swoon over this nutrient-dense appetizer. Top that with tart lemon slices, delicious capers, fresh and zesty dill, and the ever-popular Everything Bagel Seasoning.
Cook's Tips:

• An English cucumber works best for this recipe but if you don't have it local, use two regular cucumbers. Just remember they will most likely release more juice as soon as they are cut.
• To release the cream cheese from the knife, tip it at 45 degrees and press into the cucumber slice to help push it off. Use your fingers lightly if needed to keep it even on the cucumber slice.
• If you don't have Everything Bagel Seasoning from Trader Joe's, use equal parts sesame seeds, garlic powder, and granulated onion. You may also use Costco No-Salt Seasoning, which works amazingly well as a topping for this easy appetizer.
• Lemon slices: Peel the lemon before slicing it into thin triangles. To add extra tang, squeeze the lemon juice over the cucumber bites.
• Be sure the dill is dry for easier chopping and topping. Rinse the dill under cold water, then wrap it in a towel to absorb all the water. Allow it to air dry completely before chopping; otherwise, it will stick to the knife and your hands as you work with it. 

Ingredients:

• 1 English cucumber
• 4 ounces full-fat cream cheese
• 4 ounces smoked salmon
• 1 lemon
• 2 sprigs fresh dill
• 1 tablespoon Everything Bagel Seasoning

Directions:

• Slice the English cucumber into ¼" slices.
• Spread about a teaspoon of cream cheese on the cucumber slice.
• Top the cucumber slice with a small piece of smoked salmon. Twist the salmon to give it more dimension.
• Slice one-half of the lemon into thin slices, then quarter them to make small triangles. Cut the other lemon half into wedges and set aside.
• Top the cucumber appetizers with lemon triangles, fresh dill, and capers, and sprinkle with Everything Bagel seasoning.
• Squeeze the lemon wedges directly over the cucumber appetizers. Enjoy immediately, but if needed, refrigerate for up to one day.

A Coffee and Cookie Stop

 REINDEER BAR

A mid-morning stop at the Reinder Bar to celebrate National Cookie Day is a must!

A warm-up with a cup of hot Mexican Coffee pairs perfectly with cookies.  

Mexican Coffee

The recipe is from The San Antonio Tex-Mex Cookbook

A little Kalhua and cinnamon turn regular coffee into a fiesta in a cup

Ingredients:

• 1-1/2 oz Kahlua or other coffee liqueur
• 1 cup fresh brewed coffee
• 1 tablespoon whipped cream
• A dash of cinnamon
• Garnish cinnamon sticks

Directions:

• Combine coffee liqueur and coffee
• Top with whipped cream
• Sprinkle a dash of cinnamon

Today, there were choices on the cookie tray. I picked a Mexican Wedding Cookie  also known as Snowball Cookie or Russian Tea Cake and a Dark Chocolate Kiss 

The recipe for the Russian Tea cookies was previously posted  https://sockfairies.blogspot.com/2014/06/a-june-wedding.html  

Bake cookies at 350 degrees. 

This was a new recipe posted in Southern Living's December 2024 issue that I gave to the cook at the Reindeer Bar. The cookie is a brownie bite with a crunch. They were a hit, and the tray had to be replenished several times. 

Chocolate Kiss Cookies

Ingredients:

• 1/2 cup softened butter
• 1/2 cup dark brown sugar
• 3/4 cup granulated sugar 
• 1 large egg at room temperature
• 2 tablespoons half-and-half
•  2 teaspoons vanilla extract
•  2 cups flour
•  1/2 cup unsweetened cocoa (Hershey Dark Chocolate was used) 
• 1 teaspoon baking soda
•  1/2 teaspoon salt
•  32 unwrapped milk chocolate kisses 
• Jinglr mix nonpareils

Directions:

• In a small bowl, place jingle mix nonpareils. You will use the full bottle. 
• Whisk together flour, cocoa powder, salt, and baking soda in a small bowl. Set aside.
• Cream together butter and sugars until fluffy, about 2 minutes. Add the egg, extract, and half and half. Mix well. 
• Add flour mixture to the creamed mixture on low speed just to combine.
• Chill the dough for 30 minutes. Line a baking sheet with parchment paper and preheat oven to 375 degrees. 
• Flour hands and roll dough into 2-inch balls. Roll in jingle mix. Bake for 7 minutes. Add chocolate kisses, pressing slightly into the dough, and bake for 1 minute more. 
• Cool cookies on a wire rack.     

Grand Opening Reindeer Bar

GRAND OPENING

REINDEER BAR

Limited Run December 3-17th

The popular Reindeer Bar first appeared on Ever Ready in 2014, offering food and drink ideas for the holiday season. Its first featured food idea was a Laughing Cow cheese product turned into reindeer food. 

https://sockfairies.blogspot.com/2014/12/reindeer-bar.html

Over the years, various holiday offerings with recipes have been shared. Several years ago the Reindeer Bar expanded its options with a drink and appetizer station, taco bar, and a salad and dessert station. 

For the next two weeks, Ever Ready will take you on an exploration of holiday treats, bringing back some of your favorites as well as introducing new recipes.

First off, we need to toast the return of the Reindeer Bar with an Amaretto Sour. 

Stopping at the Drink and Appetizer Station. 

The sweet almond notes of the Amaretto mix beautifully with the rich depth of the bourbon, creating a warm base for the cocktail that’s perfectly balanced with a bright zing of fresh lemon juice. If you lean towards a sweeter cocktail, you can add in an extra splash of maple or simple syrup. Or, my favorite, include a few dashes of bitters for extra aromatics. Garnish with a lemon zest and a Luxardo cherry or two, and this lovely cocktail will be ready to enjoy in minutes!

This classic Amaretto Sour recipe is easy to make and perfectly balanced with sweet, tart, and almondy flavors. The recipe is from gimmesomeoven.com   

and serves one.

Ingredients:

• 1-1/2 ounces amaretto liqueur
• 3/4 to 1-ounce bourbon
• 1 ounce freshly squeezed lemon juice
• 1 teaspoon maple syrup or simple syrup (optional)
• 1 dash Angostura bitters
• Garnishes: lemon twist and Luxardo cherry  

Directions: 

• Dry shake. Combine the amaretto, bourbon, lemon juice, maple syrup and  bitters in a cocktail shaker. Cover and shake vigorously (without ice) for 15 seconds.
• Add ice. Add a large handful of ice to the shaker. Cover and shake vigorously for 15 more seconds or until chilled.
• Serve. Strain into a cocktail glass over ice. Top with lemon twist and a Luxardo cherry. 

Cranberry Feta Pinwheels 

Cranberry Feta Pinwheels

Ingredients:

• 8 oz. softened cream cheese
• 4 oz. crumbled feta cheese
• 1/3-1/2 cup chopped green onion
• 1 teaspoon Herbes de Provence
• 2/3 cup finely chopped walnuts
• 1 pkg dried sweetened cranberries
• 2-3 tablespoons half and half
• 4 spinach tortillas (I used Mission brand garden spinach and herbs)

Directions:

• In a food processor, pulse feta cheese 3 times.
• Add feta cheese, cream cheese, herbs de Provence, onions, and half and half in a medium-sized bowl.
• Beat and stir in cranberries and walnuts by hand. 
• Divide and spread the cream cheese mixture evenly between four spinach tortillas.
• Roll tightly, wrap in clear plastic wrap, and refrigerate for one hour.
• To serve, cut into approximately 12 slices.

UP NEXT 

DESSERT STATION 

This is a must-stop since tomorrow is National Cookie Day, and Ever Ready has a new cookie recipe to share.