Holiday Hosting Ideas

MULLED POMEGRANATE BATCH COCKTAIL   (Download Recipe Card)

Ingredients...

• 2 cups pomegranate juice
• 3 tbsp Organic Fair OR Victoria Gourmet mulling spice
• 1/4 cup granulated sugar
• 8 oz gin
• 1 bottle (750 mL) Champagne or Prosecco (bubbles optional!)

Method...

1. In a small pot, bring pomegranate juice to a slow simmer over medium-high heat. Stir in sugar and mulling spices. Simmer for 30 to 40 minutes or until the juice has reduced by about half. (Tip: Place mulling spices in a spice bag while simmering - no straining required).
2. Remove from heat, strain and chill. Mulled juice mixture can be refrigerated up to 4 days.
3. Just before serving, stir together mulled pomegranate juice and gin in a pitcher - add ice to keep cool. When ready to serve, fill glasses 1/3 full with gin mixture and top with champagne. 
4. Garnish with pomegranate arils, rosemary springs or orange slices.

CRANBERRY HORSERADISH DIP (Download Recipe Card)

Ingredients...

• 1 package (8 oz) cream cheese, softened
• 1/3 cup Stonewall Kitchen Cranberry Horseradish Sauce OR Mrs Bridges Christmas Chutney
• 1/4 cup bacon, cooked and crumbled
• 3 tbsp green onions, chopped
• 1/4 tsp salt

Method...

1. In a bowl, combine ingredients and mix until fully incorporated.
2. Serve with crackers, pretzels or baguette slices.

FESTIVE BREAKFAST WREATH (Download Recipe Card)

Ingredients...

• 6 eggs (reserve one for egg wash)
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1 tbsp Organic Fair Ultimate 'Que, Herbes de Provence or Za'tar Spice Blend
• 1/4 tsp salt
• 1 tbsp butter
• 1 package (8 oz) store-bought crescent rolls
• 8 slices thick-cut bacon, cooked
• 1 cup shredded Cheddar cheese
• Chopped parsley

Method...

1. Preheat oven to 375 F. Line a baking sheet with parchment paper or aluminum foil.
2. Crack 5 eggs into a bowl and beat with a fork until well. Stir in seasoning blend of choice, salt and diced peppers.
3. Heat 1 tbsp butter in a large saucepan over medium heat. When melted, pour in seasoned eggs and pepper mixture. Use a wooden spoon or spatula to stir occasionally until scrambled eggs are set, about 3 to 5 minutes.
4. To create a round, even wreath, start by laying out 4 triangles each opposite the other in a "North, South, East and West" orientation. Then add one in between each of the first.
5. Place a piece of cooked bacon onto each of the crescent triangles and spread shredded cheese along the inner circle where the triangles overlap.
6. Spoon scrambled eggs onto the cheese around the inner circle of the star, and gently fold the bacon and crescent dough points over the filling and tuck them underneath (inside the inner circle of the wreath).
7. Beat one egg and brush a thick layer of beaten egg onto the exposed crescent dough. (If making the night before, do this step just before baking).
8. Bake in preheated oven for 20 to 25 minutes. Check for browning at 15 minutes. If browning too quickly, tent with aluminum foil to prevent further browning. If still very light in colour, raise the temperature to 400 F for the remaining time.
9. Remove from oven and allow to cool for 2 minutes. Use two large spatulas to transfer to a serving dish and sprinkle with parsley (optional)