It’s the holidays! Or, as it’s known in my house, “glitter season.” I hope these recipes will add to your festivities and time with friends, family and those you care about.
This is my last Zest for Food column. It has been a wonderful experience, and I have so enjoyed the “gosh you look familiar” interactions and discussions with you. My goal was always to encourage you to try new things, enjoy cooking and be confident no matter your skill level, and most of all to have fun.
Happy holidays, and cheers!
Snowman cheese ball
Cheese balls may be a predictable party appetizer, but this cute guy will make a great centerpiece on your party table or add a fun twist to your wine and cheese spread.
2 8 oz. blocks of cream cheese at room temperature
3 1/2 cups shredded sharp cheddar cheese at room temperature
1 oz. package ranch dressing mix
1 1/2 cups very finely shredded jack cheese
1 very small carrot
Whole peppercorns
Black olives
Pretzel sticks
Use a mixer to combine cream cheese, cheddar cheese and ranch dressing mix. Divide the cheese mixture and use one-third to form one smaller ball for the head, and two-thirds to form one larger ball for the body. Wrap each ball in plastic wrap and refrigerate for a minimum of four hours. Can be made up to three days ahead.
Just before serving, press the finely shredded jack cheese onto each ball to cover. Place the large ball on a serving plate. Place the small ball atop the large ball. Cut the pointy tip off the carrot and press into the head to make a nose. Use whole peppercorns for the mouth and eyes, olive slices for buttons, a carrot peel for a scarf and pretzel sticks for arms. Serve with crackers.
Bourbon balls
A fast, easy, no-bake treat. Perfect on a buffet or for a cocktail party. They also make a nice hostess gift or stocking-stuffer. Because the taste of the bourbon comes through, use one that is a quality you would enjoy sipping. Because they are not baked, the alcohol does not cook off, so this one is for adults only.
6 ounces vanilla wafer cookies (about 45 cookies)
1 cup pecan halves
1/2 cup powdered sugar, plus more as needed
1/4 cup bourbon (about 1 nip bottle)
2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup, plus more as needed
For the coating:
1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
Place the vanilla wafer cookies and pecans in a food processor fitted with the blade attachment. Process into fine crumbs, about 20 seconds. Transfer to a large bowl. Add half-cup powdered sugar, two tablespoons cocoa powder, bourbon and corn syrup. Stir to combine. The mixture should be easy to roll into balls without crumbling. If the mixture is too sticky, add in more powdered sugar. If too dry, add more corn syrup.
Roll into 20 balls (about one tablespoon each) until smooth. Place the coating powdered sugar in a small bowl, and the cocoa powder in another small bowl. Roll the balls in coating to make 10 of each coating. They can be refrigerated in an airtight container for up to one week or frozen up to three months. Thaw overnight in the refrigerator and re-roll in coating before serving.
Festive Fireball fudge
The addition of Fireball whiskey gives the fudge a red-hot cinnamon kick. Again, grownups only.
2 11 oz. bags of Ghirardelli white chocolate baking chips
1 14 oz. can sweetened condensed milk
1/4 cup unsalted butter
1/4 cup Fireball cinnamon whiskey (or 1 nip bottle)
1 teaspoon pure vanilla extract
Red food coloring
Grease an 8- by 8-inch baking pan and line with parchment paper or aluminum foil. Fill a small saucepan one-quarter full of water and bring to a boil. Reduce heat to a simmer. In a large heatproof bowl, stir in all ingredients except for red food coloring. Place the bowl on top of the simmering pan of water, or use a double boiler if you have one. Stir mixture frequently until the chocolate and butter have melted and mixture is smooth.
Place one-quarter cup of the mixture in a small bowl and add red food coloring, mixing until it is bright red. Pour remaining fudge into the prepared baking pan. Drizzle red fudge on top and use a toothpick to create swirls. Chill in refrigerator for at least three hours. Remove from pan, peel off paper or foil. Cut into squares.
Slow-cooker hot chocolate
The perfect warmer upper. Make it boozy if you want a little extra warmth. Put in in the slow cooker and have it ready when you come in from outdoor activities. It makes 14 one-cup servings, so adjust it down as needed. Leftovers can be stored in the fridge and reheated a cup at a time.
3 cups powdered sugar, sifted
2 cups unsweetened cocoa powder
6 cups whole milk
6 cups half-and-half
2 teaspoons vanilla extract
1 teaspoon kosher salt
1 (10 oz.) dark chocolate chips
Peppermint schnapps or peppermint extract (optional)
Toppings:
Crushed hard peppermint candies, miniature marshmallows
Whisk together the powdered sugar and cocoa in a six-quart slow cooker. Turn cooker to low. Gradually add milk and half-and-half, whisking constantly to break up lumps. Stir in vanilla and salt; cover and cook until powdered sugar and cocoa are completely dissolved, about 1 1/2 hours. Add chocolate chips one-quarter cup at a time, stirring constantly, until melted, about two minutes. Re-cover, continue cooking until mixture thickens, about 15 minutes. Add peppermint to taste, if desired. Serve with toppings.
Shimmery Santa baby cocktail
If you are like me and love all things sparkly, this cocktail is for you. Enjoy it best in a clear martini glass. Pearl luster is an edible cake-decorating fine glitter. You can find it where baking supplies are sold. I get it at Michael’s.
2 oz. vodka
1 oz. strawberry schnapps
Sprinkle of red cake pearl luster (also called pearl dust)
Sprinkle of gold cake pearl luster
Ice
Combine all ingredients into a cocktail shaker filled with ice. Shake until the shaker is cold to the touch. Pour into a martini glass and serve immediately.