Christmas Cheer

White cranberry juice is made with young cranberries before they develop their tart flavor and red color—it's milder and sweeter than regular cranberry juice. Garnish with mint sprigs and whole fresh cranberries, if you like. Prepare the rosemary-infused juice mixture up to one day ahead, and chill.

Yield: 12 servings (serving size: about 2/3 cup)

Ingredients

• 2 3/4  cups  white cranberry juice drink (such as Ocean Spray)
• 2  tablespoons  sugar
• 1  teaspoon  chopped fresh rosemary
• 12  mint leaves
• 1/4  cup  fresh lime juice
• 3  cups  club soda, chilled
• 1 1/2  cups  white rum
• Crushed ice

Preparation

1. Combine cranberry juice, sugar, rosemary, and 12 mint leaves in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain juice mixture through a sieve into a bowl; discard solids. Stir in lime juice; cover and refrigerate.
2. Combine juice mixture, club soda, and rum in a large pitcher; stir well to combine. Serve mixture over crushed ice. Serve immediately.

Ingredients

• 2  cups  vanilla ice cream
• 2/3  cup  milk
• 1/3  cup  crème de cacao
• 9  miniature or 3 (1.4-oz.) chocolate-covered peppermint patties, chopped

Preparation

Process ice cream, milk, crème de cacao, and chopped peppermint patties, in a blender until smooth.
Note: We tested with York Peppermint Patties.

Ingredients

• 3  cups  blueberry-blackberry juice blend
• 2  (12-oz.) cans frozen mojito mix
• 2  (1-liter) bottles club soda, chilled
• 1 1/2  cups  white rum
• 3  limes, sliced
• 1  (12-oz.) package frozen blackberries
• Garnish: fresh mint sprigs

Preparation

Stir together blueberry-blackberry juice blend, mojito mix, chilled club soda, white rum, sliced limes, and frozen blackberries. Serve over ice. Garnish with fresh mint sprigs.

Ingredients

• 1  cup  bourbon
• 1/2  cup  sorghum
• 2  qt. refrigerated eggnog
• 3  cups  milk
• Crushed gingersnaps

Preparation

Whisk together bourbon and sorghum. Stir in eggnog and milk. Chill until ready to serve. Sprinkle individual servings with crushed gingersnaps.

Entertaining/Christmas from the Kitchen

Packaging Food Gifts

Make Christmas gift recipes extra-special by presenting them in unique tins, festive bags, pretty baskets, decorative tissue, or to-go cartons. Add your signature touch by adorning with a homemade gift tag, colorful ribbon, or a keepsake like a small kitchen gadget or toy.

Holiday Bread Winners

From rum-laced banana bread to mini cranberry panettone, sweet tea and yeast breads make perfect holiday gifts.

Decadent Chocolate Gifts for the Holidays

Give the gift of homemade chocolate (and white chocolate) goodies with these favorites from Christmas with Southern Living.

Teacher Treats

Show your teachers how much you and your children appreciate them with these easy and affordable gifts.

Gifts from the Oven

Homemade treats like crisp biscotti, decorated cookies, or moist loaf cake spread holiday cheer among friends and family.

Gift-Worthy Jams, Spreads & Sauces

Think homemade jelly or preserve recipes  for a big payoff in flavor and presentation.

Give the Gift of Candy

Take a little sugar and spice and create candy gifts for a hostess, a neighbor, or that special friend.

Banana Bread Bonanza

A favorite holiday gift, hostess offering, or breakfast treat, banana bread is welcome at the table any time of year.

Entertaining/Recipes/Green Design

Spinach Tagliarelle with Pesto and Cream


Homemade pesto is simmered with heavy cream, then garnished with pine nuts and basil. Italian plate by Match.
 
SPINACH TAGLIARELLE WITH PESTO AND CREAM


Serves 4 to 6

2 cups fresh basil leaves
2/3 cup pine nuts, toasted
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 cup grated Parmigiano-Reggiano
salt and pepper
1 pound Cipriani spinach tagliarelle (spinach linguine or spinach fettuccine may be substituted)
1 cup heavy cream



In food processor, pulse basil, 1/3 cup pine nuts and garlic 8-10 times until coarsely chopped. With processor running, slowly, add olive oil in a stream until smooth. Add cheese and pulse a few more times. Season with salt and pepper to taste.

Cook tagliarelle in large pot of boiling water according to package directions.

In small saucepan, mix pesto and cream, and simmer. Pour over drained, cooked pasta and garnish with remaining pine nuts and cheese. Serve immediately.

Green Table Decor


Hydrangeas and green spider mums accompany salads of dressed field greens. Antique English leaf plates and green and off-white ticking tablecloth complement the setting.
 
No, this is not Carolyne's version of how we help to save the planet and be responsible conservationists. While I am a strong believer in those worthy endeavors and am becoming better informed in my choices, this green story is about the color green in food and decor. I love green. This wonderful color is one of Mother Nature's impeccable choices for a neutral. Think about how every flower, regardless of color, has green stems and foliage to frame it. Think of how green grass is the foundation and carpet to garden and home, and how truly beautiful a tree is with its canopy of green leaves.

Bruschetta with Arugula Pesto

Marinated tomatoes and Parmigiano-Reggiano top the homemade pesto bruschetta. Leaf plate by Christian Tortu.

BRUSCHETTA WITH ARUGULA PESTO AND MARINATED TOMATOES


Serves 4 to 6

FOR PESTO


2 cups arugula leaves
2 cloves garlic, peeled
1/2 cup walnuts
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
salt and pepper

In food processor, combine arugula, garlic, walnuts and lemon juice and pulse 8-10 times or until coarsely chopped. With processor running, slowly add olive oil in a stream and process until smooth. Remove from processor and stir in cheese. Add salt and pepper to taste.

Yuuummm!!!! Plus pretty decor and tablesetting will always add to the ambiance to make these dishes even more delectable.

Entertaining/Cooking/Decorating/Green

Shallot-Herbed Risotto


Topped with fresh asparagus and peas, served in a Provençal bowl.
Serves 4 to 6
1/4 cup extra-virgin olive oil
3/4 cup shallots, peeled and diced
8 cups chicken stock, preferably homemade
1/2 cup fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
2 tablespoons fresh oregano
1 pound Arborio rice
1 cup dry white wine
1 cup asparagus, only tips and tender part of spears
1 cup fresh or frozen peas
3 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
salt and pepper

In large saucepan, heat oil and sauté shallots until soft. Remove from heat.
In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.
Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated.

Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.

Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.


Green Entertaining


Carolyne Roehm sets a table with florals such as dianthus 'Green Trick' as well as mangoes, grapes and apples.
 
No, this is not Carolyne's version of how we help to save the planet and be responsible conservationists. While I am a strong believer in those worthy endeavors and am becoming better informed in my choices, this green story is about the color green in food and decor. I love green. This wonderful color is one of Mother Nature's impeccable choices for a neutral. Think about how every flower, regardless of color, has green stems and foliage to frame it. Think of how green grass is the foundation and carpet to garden and home, and how truly beautiful a tree is with its canopy of green leaves.

With the abundance of wonderful produce coming from the garden and the farmers' markets, the summer months are the perfect time to do this. Carolyne begins thinking of green dishes using vegetables, and the first thing that comes to mind is the variety of great soups — fresh pea, spinach, sorrel, zucchini, watercress or asparagus, to name some favorites — all equally delicious served chilled or hot.

For main courses that can incorporate the color green, pastas and risottos are for me delicious staples. Certainly there are some lovely meat, fish and poultry dishes served with wonderful green sauces reflecting culinary traditions elsewhere, but after another stay in Florence this spring, I am still obsessing over Italian food.

Spinach, Garlic and Potato Soup


A splash of lemon and touch of red pepper flakes add an extra kick to this soup.
Serves 4 to 6

4 tablespoons olive oil
8 cloves garlic, peeled and diced
1 large sweet onion, diced
2 medium potatoes, peeled and cubed
4 cups chicken broth, plus more if needed
1 pound baby spinach, cleaned and chopped
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes (optional)
salt and pepper

Heat olive oil in soup pot over medium heat. When hot, add garlic, onion and potatoes. Sauté 3-4 minutes, stirring to prevent burning. Add chicken broth and bring to boil. Lower heat and cook until potatoes are soft. Turn off heat, stir in spinach and cover a few minutes until spinach is wilted. Add lemon juice and red pepper flakes, if using. Partially purée mixture with immersion blender or food processor, leaving it a little chunky. Add a little more broth if necessary.

Bruschetta with Arugula Pesto


Marinated tomatoes and Parmigiano-Reggiano top the homemade pesto bruschetta. Leaf plate by Christian Tortu.
Serves 4 to 6

FOR PESTO

2 cups arugula leaves
2 cloves garlic, peeled
1/2 cup walnuts
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
salt and pepper

In food processor, combine arugula, garlic, walnuts and lemon juice and pulse 8-10 times or until coarsely chopped. With processor running, slowly add olive oil in a stream and process until smooth. Remove from processor and stir in cheese. Add salt and pepper to taste.

More of Carolyne's recipes on our Entertaining section soon.

Entertaining with a Punch

No party is complete without the punch bowl


Often the centerpiece at any party is the punch bowl that adorns the table full of refreshments and snacks. It's funny to me how often I attend parties and see a punch bowl where people are gathering near and catching up in conversation. You would think that at certain ages, this fruity concoction would lose its appeal, however that does not seem to be the case. Kids obviously love punch and revel in having their lips turn a different shade of color. Even guests that are enjoying other beverages will often sneak a cup of punch just to sample it as well as freshen up their pallette.

Try this tropical punch recipe:
Preparation


Place 1 12-oz. can frozen pineapple juice concentrate (thawed) in a large pitcher; pour in 5 cups seltzer and 5 cups ginger ale. Stir vigorously until well blended. Stir in 4 cups cranberry juice and 2 cups orange juice; mix well. Scrub 1 lemon and 2 limes, then thinly slice. Just before serving, add sliced lemon and limes to pitcher and pour punch over ice. Serves 8.

For a fall punch recipe:

Ingredients


2 oranges 8 whole cloves 6 cups apple juice 1 cinnamon stick 1/4 teaspoon ground nutmeg 1/4 cup honey 3 tablespoons lemon juice 2 1/4 cups pineapple juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.

In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.

Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Entertaining/Pear Tree

Pear Tree


A tart, refreshing, nonalcoholic drink that's appealing to mojito fans.


Ingredients


1 cup ice
1/3 cup pear juice
2 tablespoons Lemon-Lime Juice (see "Bar Essentials," below)
2 tablespoons Simple Syrup (see "Bar Essentials," below)
4 fresh mint leaves, plus 1 mint sprig for garnish

Preparation

Put all ingredients except mint sprig in a cocktail shaker and shake until well blended, about 10 seconds. Pour drink with ice into a tumbler or a snifter. Garnish with mint sprig.

Note: Nutritional analysis is per mocktail.

Bar Essentials: Have these on hand for mixing great mocktails.

Simple Syrup: Equal parts sugar and water, heated until the sugar dissolves. (Your yield will be the same as the amount of water you use.)
Lemon-Lime Juice: Equal parts freshly squeezed lemon and lime juice, for adding acidity in a flash.

Fresh Lemons, Limes, and Oranges: To make juice, wedges for squeezing or moistening the rim of a glass, or twists of zest for extra citrus aroma.

Superfine Sugar: Dissolves easily and makes a nice garnish on the rim of a glass.

Fresh Herbs: Basil, mint, and tarragon add complexity, texture, and visual appeal.

Purchased Ice: For a big party, it's hard to make enough ice at home. Besides cooling, ice helps blend flavors in the shaker.

Entertaining/Creamy Tomato-Basil Pasta

Ingredients

3 cups Farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 lb. uncooked peeled deveined medium shrimp
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips


COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Entertaining/Spaghetti with Creamy Spinach

Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesn't duplicate. For speed, we recommend the prewashed kind available in supermarkets.

Servings: 4


Ingredients

10 ounce prewashed spinach
2 tablespoons butter
3 scallions including green tops, chopped
1 1/2 teaspoons dried tarragon
3/4 teaspoon salt
3/4 pound spaghetti
5 ounces cream cheese, cut into cubes
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh-ground black pepper

Preparation

1. Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.

2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan, and pepper. If the sauce seems too thick, add more of the reserved pasta water.

Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work.: · Salad bar: Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook--no rinsing or stem removal required.: · Prewashed bags: Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking.: · Bunches of fresh spinach: You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.

Wine Recommendation: Chenin blanc grapes make a wine that is fruity but bursting with acidity--an excellent match for tarragon. Try either a bottle of Vouvray from France or one of chenin blanc from California.

Entertaining/In The Dorm

Avoid the Freshman Fifteen


OK, the picture is funny, but it works if you are desperate and the guys are saying, "works for me". It's dormitory move in day. Say good bye to curfew, intruding parents, pesky siblings, meals on the table, and your old jean size. Say hello to all-night parties, late-night studying, life in a cinder block room, a diet of fast food, and stretch pants. The Freshman Fifteen is no myth. But with these must have college cooking gadgets and easy dorm room recipes, it really is possible to still wear your favorite skinny jeans come exam time.

The Microwave


Every college student must have a microwave – its uses are endless. This sleek little microwave is powerful and efficient, and still packs enough room for a full-size rotating plate. Whip up this tasty snack mix when you need fuel for the mind.

The Mini-Fridge


If you want to keep perishable food in your room and avoid buying drinks at the vending machine, you've got to get a mini-fridge. This mini-fridge with freezer is almost three feet high, so the top of it does double duty as a work space and storage area (or bedside table). Throw together this cheap ($3 per serving) and low-cal chickpea salad for an easy and filling meal.

The Slow Cooker


This will be the best item you will purchase. Imagine coming home to the smell of homemade (and antioxidant rich) chili on a cold fall day. You can scoop it in a bowl, eat it in your bed, plop that empty bowl on your desk, and roll over for a nap. Life is that easy with this programmable slow cooker. Combine the ingredients in the morning, turn it on, leave for class, come home, and voila! You have a hearty meal waiting for you.

The Toaster Oven


You can't have a full-size oven in your room, but you can have a toaster oven. To bake the perfect pizza and waffles, opt for a toaster oven instead. This one can accommodate six pieces of bread and has temperature settings. On lazy Sunday mornings, treat yourself to easy chocolate croissants.

The George Foreman Grill


You cannot go wrong with this countertop grill created by heavyweight boxer and healthy home cook, George Foreman. The uses for the grill are endless: grilled fruit, sandwiches, meats, and quesadillas. You don't need much to get tasty results; just a lean cut of meat and a few spices yield satisfying results. This small grill comes with a custom sponge for easy clean-up.

The Coffee Maker


Coffee can be a welcome boost in the morning. This four-cup coffee maker can be programmed up to 24 hours in advance, so you can wake up to fresh brewed coffee every morning. Use it to make this delicious alternative to the fancy mocha frappuccinos that are costly to both your wallet and your waistline.

These are great gifts to offer a new student, they need to learn College 101......the basics!!!!

Entertaining/Pomegranate Fizzies

Pomegranate Fizzies


You can throw these sparklers―dressed-up kir royales―together as guests walk in the door.

This is my new,"Entertaining", section, which features, specialty drinks, appetisers, entres' and more. The posts will show randomly, so be sure to add SID to your favorites. You can always type the word (Entertaining) in the upper left corner of my blog and search for all entries in the new section.

Ingredients


1 bottle (750 ml.) cold extra-dry sparkling wine or sparkling apple juice

About 2/3 cup cold unsweetened pomegranate juice

About 2 1/2 tbsp. pomegranate seeds

Preparation

Fill wine flutes three-quarters full with sparkling wine. Add a generous splash of pomegranate juice to each, and drop in 1 tsp. pomegranate seeds.