Impressive and Simple Holiday Recipes

When you need an impressive array of holiday foods, look no further: great ideas for your party menu.

Gingerbread Caramel Sauce
3 cups sugar

¾ cup water

1½ tbsp light corn syrup

1½ cups heavy cream

3 tbsp butter

1½ tsp ground cinnamon

1½ tsp ginger

¼ tsp ground cloves

1. In a large saucepan combine sugar, water and light corn syrup. Bring to a boil, stirring,

until the sugar is dissolved. Wash down crystals inside the pan with a wet pastry brush.

Cook, without stirring, until an amber caramel forms, about 6 min. Remove from heat;

stir in heavy cream and butter. Caramel will bubble.

2. Stir in cinnamon, ginger and cloves, pour into small glass jars; let cool. Refrigerate for up

to 2 months.
Pistachio Holiday Palettes
4 oz (¾ cup) good quality semi sweet chocolate chips, or chocolate bar

4 oz (¾ cup) good quality white chocolate chips, or chocolate bar

¼ cup Wonderful shelled pistachios

Dried fruit such as apricots, ginger, blueberries, bananas, plums, peaches, cranberries and cherries

Sprinkles and silver drageés

1. Melt chocolates in separate bowls. Line a baking sheet with parchment. Spoon 1 tbsp

chocolate onto baking sheet for each palette. Chocolate will settle into a circle.

2. Decorate each palette with pistachios, dried fruit and sprinkles, cutting fruit into slivers or

pieces as needed. Chill palettes for 30 min. If packaging, package while cold. Serve.
Peanut-Butter Bites
¾ cup nonfat dry milk

½ cup smooth peanut butter

½ cup light corn syrup

⅔  cup confectioners’ sugar

1. In a food processor pulse dry milk until it forms a fine powder, about 5 pulses.  In a mixing

bowl combine peanut butter and corn syrup.  Gradually add confectioners’ sugar and beat until


2. Add dry milk a little at a time and stir until mixture is stiff enough to work with your hands.

 Knead any remaining dry milk into mixture.  Roll into ropes ½ inch thick.  Cut into 2¼-inch-long

pieces.  Wrap in waxed paper or cellophane candy wrappers. Store at room temperature for up

to 3 weeks.
Spicy Sweet Scarlett Grapefruit Guacamole
2 large avocados

¾ tsp kosher salt

3 tbsp lime juice

1 tsp hot sauce

1 jalapeno, seeded and chopped

1 scallion, chopped

1 Wonderful Sweet Scarlett grapefruit, segmented and chopped

3 tbsp chopped cilantro

3 tbsp Wonderful pomegranate arils

Tortilla chips

1. Pit and peel avocados and gently mash in a bowl. Add the salt, lime juice, hot sauce,

jalapeno and scallions and stir to blend to desired consistency, chunky or smooth.

2. Add the grapefruit segments to the guacamole with the cilantro. Garnish with the

pomegranate arils and serve with chips.
Halo Prosciutto Bruschetta
1 baguette

Olive oil

2 cups sliced shallots

½ tsp kosher salt

½ cup white balsamic vinegar

½ cup brown sugar

1 bay leaf

1 tsp crushed coriander seeds

1 cup Halo mandarin segments, roughly chopped

14 slices prosciutto

Toasted hazelnuts, crushed

Fresh thyme

1.     Heat oven to 375ºF. Slice baguette thinly, brush with olive oil and bake until just toasted.

Let cool.

2.     In a skillet over medium heat sautè the shallot and salt in 1 tbsp olive oil until soft and

translucent, about 20 min. Add the vinegar, brown sugar, bay leaf and coriander seeds and let

simmer until vinegar is reduced and almost gone. Add the Halo segments and stir. remove from


3.     Top toasted baguette slices with a ½ piece of prosciutto, a spoonful of the Halo chutney

and sprinkle with hazelnuts and thyme.
Ham and Gruyere Mini Turnovers
1 cup (3 oz) grated Gruyère

4 oz cooked ham, cut into ¼-inch dice

3 tbsp half-and-half

1½ tsp dried sage

Pinch freshly ground pepper

Flour, for work surface

1 box (17¼ oz) frozen puff pastry, thawed

1 large egg, beaten

Whole-grain Dijon mustard, for serving (optional)

1. Heat oven to 400°F. In a bowl, stir together cheese, ham, half-and-half, sage and

pepper. On a lightly floured surface, roll out 1 pastry sheet to a 12-inch square; cut into 9

squares. Working with one square at a time, brush edges with egg and place 1 tbsp

filling in center. Fold together opposite corners of square, forming a triangle, and press

together edges to seal; decorate with tines of a fork. Transfer to a baking sheet, brush

with egg and prick top of each once with a fork. Repeat with remaining pastry sheet,

filling and egg.

2. Bake 5 min. Reduce heat to 375°F and bake until puffed and golden brown, about 15

min more. Serve warm with mustard (if using).

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