I recently catered my friends’ holiday cocktail party and perhaps went a bit overboard with the food. I was trashily inspired, what could I say?
Everyone must have thought I was on crack in the kitchen, whipping out dish after dish at a maddening pace while taking intermittent sips of the pretty tasty and over the top cocktail.
For once, I’ve actually included all the recipes below, in case you’d like to recreate my ghetto fabulous Holiday wonderland.
Happy Holidays, piggies!
CHOCOLATE PEPPERMINT MARTINIS:
Two Parts Vodka
One Part Godiva Liqueur
One Part Baileys
Splash of Peppermint Schnapps
Garnish with holiday crap like candy canes, mini marshmallows and cocoa powder
HOLLY CORN FLAKE CRISPIE TREATS:
1/2 Cup Butter
4 Cups Mini Marshmallows
4 Cups Cornflakes
1 Tsp Green Food Coloring
1/2 Tsp Vanilla extract
Cinnamon Red Hot Candies
Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler if one doesn’t have a microwave.)
Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls in clumps on greased wax paper and decorate with 3 red hots each.
Once cool, transfer to lightly greased serving/storage tray with lightly greased fingers.
BUN BOY’S RUMMY BALLS:
1 1/2 cups confectioners’ sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup (or maple syrup or honey)
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts
Into a large bowl, sift together 1 cup of the confectioners’ sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)
Place the remaining 1/2 cup confectioners’ sugar in a shallow bowl or dish.
Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.
Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.
PORT WINE CHEESE BALL:
1/4-1/2 cup port wine
1/4 cup butter, at room temperature
16 ounces cheddar cheese, grated
8 ounces cream cheese
4 ounces blue cheese crumbles
1 cup pecans, chopped
In a food processor, combine cheddar cheese and cream cheese. Pulse the food processor on and off until the two are just mixed. Put this cheese mixture into a bowl.
In the food processor, process butter until smooth. While the machine is running, pour in small amounts of Port Wine, processing steadily until well mixed.
Add the port wine/butter mixture to the cheese mixture. Mix together with a spoon.
Form cheese into a ball, roll in chopped pecans, or use walnuts if you’d rather.
Serve with crackers.
UH…FIGURE THIS ONE OUT YOURSELF.
HOLIDAY CRESCENT ROLL WREATH:
2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup Sour Cream
1 Tbs fresh dill
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves
BUFFALO CHICKEN SLIDERS WITH BLUE CHEESE COLE SLAW:
Blue Cheese Slaw:
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 lemon, juiced
1 (10-ounce) package cole slaw mix
Freshly cracked black pepper
Canola oil, to fry
1/2 cup buffalo hot sauce, store-bought
4 (6-ounce) boneless, skinless chicken cutlets
2 tablespoons smoked paprika, plus more for seasoning
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon cracked black pepper, plus more for seasoning
1 cup panko bread crumbs
1 1/4 cups buttermilk
2 tablespoons hot sauce
In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add buttermilk and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into panko mix. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the Hawaiian rolls. Top the chicken with a liberal amount of slaw and form a sandwich.