Whether you’re hosting a party or responsible for bringing a decked out dish to your holiday bash, Newswatch 16 has some ideas.
The following ideas are courtesy of Chef Gary Edwards, Executive Chef & Co/Owner of “Fire and Ice on Toby Creek” near Dallas.
Baked Brie (a dish stuffed with fresh cranberries, candied walnuts, topped with local honey glazed almonds and lingonberries )
- Serves 4
- 3-4 oz brie cheese
- 2 puff pastry squares
- 1 egg
- 8-10 fresh cranberries
- 3 oz. candied walnuts
- 2 oz. almonds
- 1 oz. fresh honey (twin oaks farm)
- 3 oz. lingonberries
- Shaker cinnamon sugar
Imported from England - Caramelized Onion Cheddar Baked Mac and Cheese Finished with Dried Cranberry.
- 4-5 oz. boiled noodles
- 4-5 oz. bechemel
- 3 oz. heavy cream
- 2 oz white wine
- 4 oz. caramelized onion cheddar (igourmet cheese importer)
- 2 oz. panko bread crumbs
- 1 oz dried cranberries
Hearth Baked Rum Drink (eggnog french toast baked custard topped with walnut banana foster and fresh cranberry).
- 5-6 slices your favorite french toast recipe. We use Fire and Ice hearth baked fresh daily by our Pastry chef Cathy Bennett.
- 6 oz. Fresh Egg nog.
- 2 fresh eggs. (Local free roaming best!)
- 2 oz. white rum
- 2 oz. fresh cranberries
Banana Foster
- 3 oz. butter (divided)
- 2 ea. Bananas
- 1 oz cocoa liquor
- 1 oz banana liquor
- 3 oz maple syrup
- Cinnamon
Winter Berry Sangria
- 2 apples
- 1 cup cranberries
- 2 sprigs rosemary
- 4 shots grape vodka ( or grape juice)
- 1/2 cup simple syrup
- 1 bottle pinot grigio
- Top off with club soda