After such a long and crazy year for everyone, the holidays are finally near. This time of year usually the cookies and cakes take center stage but we wanted to give you some options to wow your guests with this holiday season. Enjoy!
Spinach Artichoke Christmas Tree Skewers.
Ingredients
1 (10-oz.) bag frozen spinach, thawed, liquid squeezed out
6 oz. cream cheese, softened
1 c. shredded mozzarella
3/4 c. canned artichoke hearts, drained, chopped
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
All-purpose flour, for surface
2 sheets frozen puff pastry (from a 17.3-oz. box), thawed according to package directions
12 skewers
6 slices Provolone
Directions
Step 1
Preheat oven to 400°. Line 2 baking sheets with parchment. In a large bowl, combine spinach, cream cheese, mozzarella, and artichokes; season with salt, black pepper, and red pepper flakes.
Step 2
On a lightly floured surface, roll puff pastry sheets to 15” x 12” rectangle about 1/8” thick, trimming if needed.
Step 3
Spread spinach mixture in an even layer on one pastry sheet. Top with other pastry sheet, lightly pressing to adhere. With the long end facing you, cut out 12 (1”-thick) strips.
Step 4
Working one strip at a time, fold dough back and forth in a zig-zag motion, with each layer getting narrower than the last, to create a tree shape. Arrange filling side up. Skewer each tree from bottom and through top, making sure about 1/2” of the skewer shows at the top. You may have to separate the layers after skewering so they aren’t smushed together. Arrange on prepared sheets.
Step 5
Bake trees until puff pastry is golden brown, 25 to 30 minutes. Let cool slightly.
Step 6
Stack 2 slices of Provolone. Cut out small stars with a small cookie cutter or paring knife to get 4 stars; repeat with remaining Provolone. Carefully skewer stars onto top of trees.
Bourbon Balls
Ingredients
2 c. (180 g.) raw unsalted pecans
2 c. (130 g., about 36) vanilla wafers
1 c. (115 g.) powdered sugar
6 Tbsp. (3 oz.) bourbon whiskey
2 Tbsp. maple syrup
2 Tbsp. unsweetened cocoa powder
1/2 tsp. kosher salt
1/3 c. decorative sparkling sugar
Directions
Step 1
Preheat oven to 350°. Spread pecans on a rimmed baking sheet and toast until fragrant and golden in the center, 7 to 9 minutes. Let cool.
Step 2
In a food processor, pulse toasted pecans and vanilla wafers until they’re the texture of coarse bread crumbs (a few larger chunks of pecans are okay). Add powdered sugar, bourbon, maple syrup, cocoa, and salt and process until combined. Transfer bourbon ball mixture to a medium bowl; cover and refrigerate until firm, about 1 hour.
Step 3
Pour decorative sugar into a small flat container. Line a baking sheet with parchment.
Step 4
Using a tablespoon measuring spoon, portion and roll balls to 1” in diameter. Roll balls in decorative sugar, gently pressing so sugar adheres, and arrange on prepared sheet.
Step 5
Refrigerate bourbon balls at least 1 hour to set up.
Step 6
Make Ahead: Bourbon balls can be made 3 weeks ahead. Store in an airtight container and refrigerate, or freeze up to 1 month.
No Churn Caramel Apple Ice Cream
Ingredients
3 large slices leftover apple pie
1 1/4 c. heavy cream
2/3 c. sweetened condensed milk
1 tsp. apple pie spice mix)
2 Tbsp. store-bought or homemade caramel sauce, divided
Directions
Step 1
Refrigerate the large bowl of a stand mixer and a 9” x 5” loaf pan until cold
Step 2
Meanwhile, separate apple filling from crust from each pie slice. Coarsely chop filling and crust, keeping them separate.
Step 3
Fit stand mixer with the whisk attachment. In chilled bowl, beat cream, milk and spice mix on high speed until soft peaks form, 6 to 7 minutes. Using a spatula, gently fold in one-third of apple pie filling. Step 4
In chilled loaf pan, spread bottom with about half of cream mixture; smooth with a spatula. Drizzle in 1 tablespoon caramel sauce in an “S” shape. Using a toothpick, drag caramel in the opposite direction to create a swirl. Top with remaining apple pie filling. Spread remaining cream mixture on top, then repeat swirling process with remaining 1 tablespoon caramel. Top with chopped apple pie crust.
Step 5
Tightly cover tightly with plastic wrap, pressing directly on surface of ice cream, and freeze at least 6 hours or up to 2 weeks.
Pigs in a Blanket Wreath
Ingredients
1 tube refrigerated crescent rolls
24 mini hot dogs
1/4 c. Dijon mustard
Egg wash
2 tsp. poppy seeds
Rosemary sprigs (for decoration)
Ketchup, for serving
Directions
Preheat oven to 375° F. Line a large baking pan with parchment paper. Slice crescent rolls lengthwise into thirds. Brush all over with dijon mustard. Place a mini hot dog on the thick end of each triangle and roll up.
Step 2
Arrange the pigs in a blanket, side by side, in a circle on the baking sheet. They should be touching! Brush with egg wash and sprinkle with salt and poppy seeds.
Step 3
Bake for 15 to 20 minutes, until the crescents are golden. Let cool for at least 20 minutes.
Step 4
Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.
