(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.
This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.
Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie.
Find more memory-making recipes at EnvyApple.com.
Apple Custard Sponge Trifle
- 6 Envy apples
- 2 tablespoons golden caster sugar
- 1 teaspoon cinnamon
- 1/2 cup, plus 2 tablespoons, water
- 1 tablespoon corn flour
- 1 large plain sponge cake
- 2 cups vanilla bean custard
- 1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided
- 1/2 cup creamfresh apple slices
- fresh strawberry slices
- Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
- Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy.
- Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.
- Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.
Apple Wreath Salad
Recipe courtesy of "The Produce Moms" (@theproducemoms)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper, finely ground
- 1 large garlic clove, minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- 10 ounces baby arugula
- 3 Envy apples, sliced
- 9 ounces goat cheese, crumbled
- 3 ounces pomegranate arils
- 3 ounces pecans, toasted
- To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
- Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
- Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.
Brown Butter Apple Pie
- 1/2 cup flour
- 1/4 cup chopped pecans
- 2 tablespoons light brown sugar
- 4 tablespoons butter, cut into 1/2-inch cubes
- 4 tablespoons butter
- 2 pounds Envy apples, cut into 1/4-inch slices
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons flour
- 1 deep dish frozen pie shell
- Preheat oven to 375 F.
- To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
- To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
- Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples.
- Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.
Roasted Apple Macaroni and Cheese
- Salted water
- 1 pound macaroni noodles
- 4 tablespoons butter
- 1 Envy apple, peeled and diced
- 4 tablespoons flour
- 2 cups heavy cream
- 2 cups milk
- 3 cups sharp cheddar cheese, grated
- 1 cup Romano cheese, grated
- 1 cup gruyere cheese, grated
- 1 tablespoon kosher salt
- 1 teaspoon Worcestershire
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside.
- In large pot over high heat, melt butter then saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
- Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn't burn.
- Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
- Carefully pour mixture into large blender and blend on high until smooth.
- Pour cheese sauce over noodles and stir.
- Pour macaroni and cheese into 9-by-13-inch pan and spread evenly.
- Heat oven to broil.
- To make topping: In medium bowl, melt butter and stir in panko breadcrumbs.
- Sprinkle breadcrumbs over macaroni and cheese; broil until golden brown.
Source: Envy Apples
A family-favorite meal starts with a main course that looks and smells as good as it tastes. Creamy Mushroom Pasta Nests deliver that festive flavor with a robust blend of breadcrumbs, earthy mushrooms and a homemade sauce crafted with Violife Just Like Cream Cheese. Developed to capture the taste of dairy cream cheese, it’s designed to be enjoyed by everyone at the table this holiday season as a non-GMO solution free from dairy, soy, nuts, gluten, preservatives and lactose.
Dishing out a dessert that boasts the colors of the season is a perfect way to cap off a gathering of friends and family. With pops of red and deliciously sweet flavor, Pomegranate Cheesecake is ideal for serving in individual tins so guests can delight in the creamy deliciousness together without the hassle of cutting and serving.
Visit ViolifeFoods.com to find more holiday-worthy recipes.
Creamy Mushroom Pasta Nests
Prep time: 30 minutes
Cook time: 20 minutes
- 2 tablespoons olive oil
- 3 1/2 ounces hoisin sauce
- 2 tablespoons sesame oil
- 1 tablespoon garlic chili paste
- 2 tablespoons black and white sesame seeds
- 1 teaspoon harissa paste
- 1 tablespoon Violife Plant Butter
- 1/2 cup panko breadcrumbs
- 1 tablespoon fresh rosemary
- 1 teaspoon dried garlic
- 17 1/2 ounces mushrooms, roughly sliced
- 2 tablespoons olive oil
- 10 1/2 ounces fresh spinach
- 1 package Violife Just Like Cream Cheese Original
- 17 1/2 ounces whole-wheat spaghetti
- 1 teaspoon red pepper flakes
- 3 1/2 ounces Violife Just Like Parmesan Wedge, grated
- To make marinade: Whisk olive oil, hoisin sauce, sesame oil, garlic chili paste, sesame seeds and harissa paste. Set aside.
- To make breadcrumbs: In frying pan, heat plant butter. Add breadcrumbs, rosemary and garlic; saute 3-5 minutes until golden. Remove from heat and set aside.
- To make pasta: Saute mushrooms in olive oil 5-7 minutes until golden. Add spinach, 2-3 minutes, and pour over marinade. Add cream cheese and whisk until creamy.
- Boil pasta according to package instructions. Sieve and reserve 1/2 cup pasta water, adding to pasta sauce. Whisk constantly until combined.
- Using tongs, make small nests in pasta, place on plates and pour creamy mushroom sauce on top.
- Sprinkle with breadcrumbs, red pepper flakes and grated Parmesan.
Prep time: 5 hours, 30 minutes
Servings: 6 individual cheesecakes
- 10 1/2 ounces vegan gingerbread biscuits
- 6 ounces plant-based butter
- 1/4 teaspoon salt
- 0.07 ounces agar-agar
- 3 1/2 ounces canned coconut milk
- 2 packages Violife Just Like Cream Cheese Original
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla essence
- 10 fluid ounces pomegranate juice, divided
- 3 tablespoons cornstarch
- pomegranate seeds, for garnish
- To make crust: In blender, blitz gingerbread biscuits until they form powder. Add butter and salt; blitz again until combined.
- Place in six individual greased tart tins and smooth over base with back of spoon. Refrigerate to set.
- To make cheesecake: In small pot over low heat, dissolve agar-agar in coconut milk, whisking constantly. Once boiling, remove from heat and set aside.
- In large bowl, mix cream cheese, maple syrup, lemon juice and vanilla essence; slowly pour over warm coconut milk, whisking until combined and creamy. Divide evenly among tart tins and refrigerate 4 hours.
- To make pomegranate syrup: In small bowl, combine 3 fluid ounces pomegranate juice with cornstarch. In small pot, boil remaining pomegranate juice 5 minutes. Pour in cornstarch and pomegranate mixture; whisk 5 minutes until syrup forms. Cool.
- When cheesecakes have set, remove from tins and serve on plates. Pour pomegranate syrup on top and garnish with pomegranate seeds.
(Family Features) Before the big meal, gifts and cherished moments at the family table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.
The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gatherings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.
Find more holiday recipe inspiration at MilkMeansMore.org.
Watch video to see how to make this recipe!
Roasted Garlic Whipped Feta Crostini
Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
- 1 bulb garlic (about 12 cloves)
- 4 tablespoons olive oil, plus additional for drizzling, divided
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper divided
- 32 baguette slices
- 8 ounces feta cheese
- 1/2 cup whole milk, plus additional, if necessary (optional)
- 2 tablespoons lemon juice
- 1/2 cup pomegranate seeds
- 1/4 cup parsley, minced
- Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
- Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
- In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
- To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.
(Family Features) Whether you're gathering the neighborhood kids for a backyard celebration or going on a weekend hike with family, you can make fueling up for the fun easy with snacks the whole family can enjoy.
Everyone loves popcorn, and this tasty treat is easy to incorporate into a wide range of nibbles perfect for summer. Popcorn's wholesome taste makes it an excellent partner to ingredients that tease your taste buds with flavors that are sweet, salty or even zesty.
Creating a delicious trail mix to carry on an adventurous hike is a cinch when you combine fresh popcorn with your favorite sweet dried fruits and lightly salted nuts. Or, if you're staying closer to home, use popcorn treats as a more nutritious alternative to traditional party desserts.
Each of these recipes features freshly popped popcorn paired with common ingredients that appeal to both kids and adults for summery snacks that are big on both flavor and fun.
For more creative recipes that give some pop to your summer, visit www.popcorn.org.
Sweet N Salty Popcorn Pretzel Sticks
Yield: 6 sticks
- 6 tablespoons peanut butter
- 6 large pretzel rods
- 3 cups popped popcorn
- Sugar sprinkles
- 3/4 cup mini chocolate chips (optional)
- Spread 1 tablespoon of peanut butter over each pretzel, leaving a two-inch "handle" without peanut butter.
- Press and roll popcorn onto peanut butter to coat. Sprinkle with sugar sprinkles.
- For optional chocolate drizzle, place chocolate chips in small sealable plastic bag and seal. Microwave 30 seconds or until chocolate is melted. Clip small corner from bag and squeeze to drizzle chocolate over popcorn.
- Sprinkle with additional sugar sprinkles. Allow chocolate to harden before serving.
Chili Lime Popcorn Snack Mix
Yield: 1 quart
- 1 quart popped popcorn
- 1 teaspoon brewer's yeast powder
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Preheat oven to 300°F.
- Spread popcorn on baking sheet. Sprinkle yeast powder, lime juice, chili powder and salt over popcorn.
- Heat about seven minutes and toss just before serving. Serve warm.
Blueberry & Pomegranate Power Bars
Yield: 12 bars
- 8 cups popped popcorn
- 1 1/2 cups old-fashioned rolled oats
- 1 cup dried blueberries
- 1/2 cup pomegranate seeds
- 1/2 cup toasted and coarsely chopped whole natural almonds
- 2/3 cup honey
- 2/3 cup light brown sugar
- 2 tablespoons butter or margarine
- 6 ounces melted bittersweet chocolate
- Line 13-by-9-inch pan with foil; spray with cooking spray.
- Combine popcorn, oats, blueberries, pomegranate seeds and almonds in large bowl.
- Combine honey, brown sugar and butter in small saucepan. Cook over low heat to boiling; boil two minutes. Pour over popcorn mixture and mix thoroughly.
- Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about two hours. Cut into 12 bars.
- Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan. Store in tight covered container in refrigerator until ready to serve.
Popcorn Trail Mix
Yield: 5 cups
- 1 quart popped popcorn (air popped)
- 6 ounces diced, dried fruit (apricots, apples, etc.)
- 8 ounces raisins
- Place freshly popped popcorn in large bowl. Add diced fruit and raisins. Toss popcorn and fruit until combined thoroughly.
Note: Add whatever fixings your family enjoys: dried fruits, seeds, nuts, etc.
Yield: 20 pieces
- 1 cup firmly packed light brown sugar
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup corn syrup
- 1/2 teaspoon baking soda
- 10 cups freshly popped popcorn
- 1 package (10 1/2 ounces) miniature marshmallows
- 2 cups mini graham cookies (teddy bears)
- 1 cup chocolate chips
- Combine brown sugar, butter and corn syrup in medium saucepan. Cook over high heat for five minutes; remove from heat and stir in baking soda.
- Combine popcorn and marshmallows in large bowl. Pour sugar mixture over popcorn to coat.
- Gently stir in graham cookies and chocolate chips.
- Spread mixture evenly into greased 15-by-10-inch pan. Let cool completely, then break into pieces. Store in airtight container.
Source: The Popcorn Board
(Family Features) For holiday parties of any size, tasty appetizers and starters are menu must-haves. While the main course roasts and before dessert is served, guests may flock to the table for snacks and small plates to keep cravings at bay.
When pre-dinner hunger strikes at your holiday gathering, be the center of attention with quick, delicious and simple appetizers that deliver exactly what your guests crave. One way to be the star of your holiday soiree is with Litehouse’s rich and flavorful Simply Artisan Reserve blue cheese and gorgonzola center cuts. Whether the foundation of a delicious cheese plate or crumbled in a recipe – such as one of these eight apps – it’s a win-win solution.
Find more holiday solutions and appetizer recipes at litehousefoods.com.
New seasonings make it easy
(Family Features) Exotic flavors common in the Middle Eastern region of the world like harissa, za’atar and shawarma are having a moment, appearing on restaurant menus and in popular make-at-home recipes.
Now is the perfect time to give these flavors a try. Thanks to new global seasonings from McCormick Gourmet, the spice combinations are already blended for the ultimate taste and simplicity.
Made from high-quality herbs and spices, the seasonings are USDA-Organic certified and Non-GMO Project verified so you can feel good about the ingredients used in your cooking. The expertly blended spices help create distinctive global-inspired dishes that take your home dining experience to the next level so you can explore these flavors from around the world without leaving the comfort of home.
- Za’atar: This traditional Middle Eastern blend of spices including thyme, oregano and sesame seeds is perfect for sprinkling on flatbreads, roasted vegetables, nuts
or popcorn. It can also be mixed into hummus or oil
- Harissa: A spicy flavor found in North African cuisine, this seasoning is made from a combination of chilies, warm spices and mint. Add it to meat and veggies before roasting, stir it into cooked rice and grains, mix it into yogurt to make a dip or combine it with roasted bell peppers and oil to turn this spice into its namesake sauce.
- Shawarma: Often associated with the slow roasting of meat, this Middle Eastern street food favorite is made with cinnamon, coriander, cardamom and more. Use this seasoning to flavor an easy marinade for chicken, pork or steak.
Look for these flavors as well as new Peruvian and Berbere seasonings in the spice section of retailers nationwide. Find more recipe ideas at McCormickGourmet.com.
Grilled Chicken Shawarma
Prep time: 10 minutes
Cook time: 16 minutes
- 1 1/4 cup plain Greek yogurt, divided
- 5 teaspoons McCormick Gourmet Organic Shawarma Seasoning, divided
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon McCormick Gourmet Sicilian Sea Salt
- 2 pounds boneless, skinless chicken breast
- 4 pita pockets, halved
- 1 medium seedless cucumber, thinly sliced
- 8 lettuce leaves
- In small bowl, mix 1 cup yogurt and 1 teaspoon shawarma seasoning. Cover and refrigerate until ready to serve.
- In small bowl, mix oil, lemon juice, remaining yogurt, remaining shawarma seasoning and sea salt. Reserve 2 tablespoons of mixture; set aside.
- Place chicken in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 1 hour, or longer for extra flavor.
- Heat grill or skillet to medium heat.
- Remove chicken from marinade. Discard remaining marinade. Grill or saute 6-8 minutes per side, or until cooked through and internal temperature reaches 165 F, brushing with reserved marinade.
- Slice chicken into thin strips. Serve in pitas with cucumber, lettuce and yogurt dressing.
Shaved Carrot Salad with Pomegranate Harissa Dressing
Prep time: 20 minutes
- 1/4 cup chopped fresh mint
- 3 tablespoons pomegranate juice
- 1 tablespoon honey
- 2 teaspoons McCormick Gourmet Organic Harissa Seasoning
- 1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet Organic Black Pepper, coarse ground
- 3 tablespoons extra-virgin olive oil
- 1/2 pound multicolor carrots, washed and peeled
- 1/2 cup shelled roasted pistachios
- 1/2 cup dried cranberries
- 3 cups baby arugula
- 1/4 cup crumbled feta cheese
- In large bowl, mix mint, pomegranate juice, honey, harissa seasoning, sea salt and pepper. Gradually add oil while mixing with wire whisk until well mixed. Set aside.
- Trim carrot ends. Slice each carrot lengthwise into ribbons with vegetable peeler or mandoline. In medium bowl, toss carrots with 1/4 cup prepared dressing. Stir in pistachios and cranberries.
- Arrange arugula on serving platter. Drizzle with remaining dressing and top with carrot mixture. Sprinkle with feta before serving.
Prep time: 5 minutes
Servings: 8 (2 tablespoons each)
- 1 cup labneh (yogurt cheese)
- 2 teaspoons McCormick Gourmet Organic Za’atar Seasoning, divided
- 1 tablespoon olive oil
- pita bread, for serving (optional)
- pita chips, for serving (optional)
- sliced fresh vegetables, for serving (optional)
- In small bowl, mix labneh and 1 teaspoon seasoning until well blended.
- Drizzle with olive oil and sprinkle with remaining seasoning.
- Serve with fresh pita bread, pita chips or sliced fresh vegetables, as desired.
(Family Features) Holiday entertaining is all about food, wine and quality time with family and friends. This year, try a new approach to holiday get-togethers by hosting an hors d’oeuvres party.
Skip the hassle of preparing a full meal by serving a number of small bites, dips and spreads for your guests to enjoy. Most hors d’oeuvres can be prepared ahead of time so you can spend more time with your guests instead of in the kitchen, making it easy to entertain flawlessly.
The best part is you don’t have to break the bank to host a fabulous holiday gathering. By switching from national name brands to a grocer like ALDI, party essentials and seasonal must-haves, such as holiday gifts and baking necessities, can be as much as 50 percent less. Manufactured by many of the nation’s leading food producers, these exclusive brand items often meet or exceed the quality and taste of the national name brands.
Try these hors d’oeuvre serving tips from food stylist and loyal ALDI shopper Janice Stahl:
- Rethink the regular: Surprise guests and get creative with classic recipes by changing the presentation. Square pizza bites, circular tea sandwiches or star-shaped fruit make entertaining fun.
- Keep hors d’oeuvres simple: Serve foods that are bite-sized and easy to pick up. Try skewers to create festive kabobs, which are perfect for nibbling.
- Presentation is everything: Experiment with serving pieces like vases, champagne glasses or appetizer cups that add special interest to bite-sized snacks from chips and dip to shrimp cocktail.
With these simple tips and recipes, you’ll be ready to throw a festive holiday hors d’oeuvres party that’s easy and affordable. Visit www.aldi.us for more entertaining ideas.
Cranberry Shrimp Ceviche Cups
$0.58 per serving at ALDI
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour to chill
Cook time: 3 minutes
Yields: 16 ceviche cups
- 1 1/2 teaspoons iodized salt, divided
- 16 ounces medium raw shrimp, thawed
- 1 cup dried cranberries
- 1/2 red onion, roughly chopped
- 1/2 cup fresh parsley
- 1/2 jalapeno, roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 teaspoon crushed red pepper or ground black pepper
- 1 teaspoon oregano
- 16 ounces tortilla chips
- 2 limes cut into wedges
- Fresh cranberries, optional
- Bring medium pot of water to a boil. Season with 1 teaspoon salt.
- Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
- In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
- Add cranberry mixture to shrimp.
- Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
- Refrigerate for 1 hour.
- To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges.
Pistachio Lemon Truffles
$0.43 per serving at ALDI
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 30 minutes, plus 1 hour to chill
Cook time: 30 minutes, plus 1 hour to chill
Yields: 24 truffles
- 1 1/4 cups pistachios, shelled
- 8 ounces cream cheese
- 4 ounces plain goat cheese
- 3/4 cup dried mixed berries, chopped
- 1/2 teaspoon iodized salt
- 1 teaspoon fresh lemon juice
- 4 teaspoons finely chopped lemon zest
- Pinch ground black pepper
- Roughly chop pistachios, place in bowl.
- With electric mixer, cream together remaining ingredients. Refrigerate for 1 hour.
- Scoop tablespoon size balls of cheese mixture and roll in pistachios to coat.
- To serve, sprinkle platter with remaining pistachios and place truffles on top. Serve with crackers.
A signature drink is a must at any holiday soiree. Get creative by offering guests a specialty cocktail that matches the color scheme for the event. An avid party hostess, food stylist Janice Stahl makes the occasion special by pairing white wine with a splash of cranberry-pomegranate juice, garnished with fresh fruit or herbs. Giving your signature drink an original name to reflect your personality is an added touch your guests will love. For a lasting impression, hand out recipe cards of your signature drink as party favors.
$0.58 per serving at ALDI
Recipe courtesy of ALDI Food Stylist, Janice Stahl
- Sugar for glass rim
- 1/2 cup white wine
- 1/2 cup cranberry- pomegranate juice
- 1 tablespoon fresh cranberries
- Fresh fruit for garnish
- Dip rim of glass in sugar.
- Pour wine and juice into glass, stirring to combine.
- Drop in cranberries, along with any additional fruit desired. Serve immediately.