2525 UniquUniquUniqu HOLIDAY & RECIPES for your BarBar oror RestaurantRestaurant

A Guide for Owners & Managers Looking for some seasonal drinks and appetizers for your or restaurant this Holiday season? Try out a few of these recipes and mix up your menu! Cocktails 1. CANDY CANE This festive drink makes use of all those extra candy canes you’re sure to have lying around! 1 candy cane, crushed, for 2 ounces strawberry vodka 4 dashes white creme de menthe 2 1/2 ounces cranberry Ice cubes Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. In a , combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately. (Recipe and image from Martha Stewart) 2 few maraschino and raspberries into the DEAD BY CHRISTMAS 2. glass. Drink. A name like this lets your customers know exactly what to expect. Fill a highball glass with (Recipe and image from Food Network) ice. Then add: MAPLE BUTTER KISS 1 ounce of strawberry 5. The addition of real maple makes this 1 ounce of absinthe holiday cocktail extra special. 1/2 ounce of fresh lime juice Ice A splash of soda water 1 1/2 ounce vodka Just stir and enjoy. 1/2 ounce DeKuyper Buttershots (Recipe from Hubpages) liqueur or butterscotch schnapps 1/4 ounce real maple syrup SWEET TEA HOT TODDY 3. 1 ounce half-and-half Hot toddies are the quintessential cold-weather Fresh-ground nutmeg drink for anyone feeling under the weather during the holidays. Pour liquid ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a 1 tea bag (suggested: chamomile) martini glass and top with fresh-ground nutmeg. Juice of ½ a lemon (Recipe from Food Network) 1 tablespoon honey 1 ounce whiskey of your choice 6. THE GRINCH Hot water If you have a customer who’s a bit more Scrooge Steep the tea in the hot water until it’s ready. than Santa, try serving this drink. Add lemon juice, honey, and whiskey. Stir to 2 ounces Midori combine. Add more honey to taste. 1/2 ounce lemon juice 1 teaspoon simple syrup 4. GIN-GRIA Combine the ingredients in a Cherry syrup and red give this sangria a shaker with ice. Shake well and bold holiday hue. strain into a chilled martini Ice cubes glass. Garnish with a 2 ounces cherry syrup maraschino cherry. (recommended: Giammona) (Recipe and image from Mix that Drink) 2 ounces gin 5 to 6 ounces club soda 1 ounce red wine Maraschino cherries Fresh or frozen raspberries Fill a tall glass with ice cubes. Pour in the cherry syrup and the gin; stir to mix together. Lighten the drink with a generous splash of soda. Float a layer of red wine on top by pouring it over the back of a wide, flat spoon. (Don’t worry if it doesn’t float; it tastes great either way.) Drop a 3 7. Citrus fruits are abundant in winter, so why not take advantage of them with this seasonal cider? 2 quarts apple cider or apple juice 1 cup orange juice 1/2 cup lemon juice 1/4 cup honey 8 inches stick cinnamon, broken 9. BOURBON AND 8 whole cloves GINGER COCKTAIL 3 slices fresh ginger Bourbon and ginger will heat anyone up on a cold winter night. In a 3 1/2- to 4-quart slow cooker, combine cider, orange juice, lemon juice, and honey. Stir to dissolve 4 ounces bourbon honey. For a spice bag, cut a 6-inch square from a 4 glasses filled with ice double thickness of 100%-cotton cheesecloth. Place 1 can (12 ounces) ginger cinnamon, cloves, and ginger in the center of the ale cloth. Bring the corners together and tie closed with 100%-cotton kitchen string. Add spice bag to slow 4 lime wedges cooker. Cover; cook on low-heat setting for 5 to 6 Divide bourbon among 4 glasses filled with ice. hours or on high-heat setting for 2 1/2 to 3 hours. Divide ginger ale among glasses and squeeze 1 Remove the spice bag and discard. lime wedge into each. Serve immediately. (Recipe from Better Homes and Gardens) (Recipe and image from Everyday Food)

8. THE RED HOT SANTA TINI Spice up this Christmas cocktail by using chili- 10. FROZEN CRANBERRY infused vodka and a Thai chili pepper. MARGARITOS 2 ounces chili-infused vodka This cross between a margarita and a mojito 2 ounces Godiva chocolate liqueur uses cranberry sauce for a holiday . Cocoa powder 1 (10-ounce) can frozen mojito mix Cayenne pepper 3/4 cup tequila Sweetened whipping cream 1/4 cup whole-berry cranberry sauce One small Thai chili pepper 2 tablespoons orange liqueur Mix some cocoa powder together with a pinch of cayenne pepper, and rim a chilled martini glass with 2 tablespoons fresh lime juice it. Shake the vodka up with the chocolate liqueur Ice and pour the mixture into the glass. Top it off with Combine first 5 ingredients in a . Fill the whipping cream and garnish by floating the chili blender with ice to 5-cup level, and process pepper on top of the cream. until smooth. Serve immediately. (Recipe from Mix that Drink) (Recipe from Southern Living)

4 2 tablespoons butter CHERRY BOMBS 11. 1/4 cup brown For your customers who don’t drink alcohol, try serving this holiday spin on the Shirley Temple. 1 cup chocolate ice cream 1 cup grenadine 1 square unsweetened baking chocolate 1 liter clear citrus soda, or seltzer 2 1/2 cups water 18 maraschino cherries 1/2 teaspoon orange extract Place 2 cups water in a medium saucepan, and bring In a saucepan, melt together the butter, sugar, ice to a boil over medium-high heat. Add grenadine; stir cream, and baking chocolate until smooth. in to combine. Pour mixture into two ice-cube trays. the water and orange flavoring. Heat over medium- Freeze until solid, 2 hours or overnight. high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated Fill six glasses with grenadine ice cubes. Top with chocolate in chocolate-dipped shot glasses. soda. Garnish with cherries, and serve. (Recipe from Babble) (Recipe from Martha Stewart)

CHRISTMAS COFFEE COCKTAIL 12. BLOOD ORANGE CHAMPAGNE 15. COCKTAILS Need to stay awake while celebrating? Try out this caffeinated cocktail. If you’re looking for a simple cocktail, it couldn’t get any easier than this classy champagne and blood 1 ounce creme de cacao orange juice mixture. 2 ounces coffee 2 1/4 cups freshly squeezed or frozen 1 teaspoon superfine sugar blood-orange juice Stir well with cracked ice, then strain into a 2 750-ml bottles champagne, chilled chilled cocktail glass and garnish with a twist Pour 3 tablespoons juice in each champagne flute. of lemon peel. Fill flutes with champagne, and serve. (Recipe from Esquire) (Recipe from Martha Stewart) 16. MOCHA MISTLETOE MARTINI EGGNOG 13. PUNCH This martini combines cranberry tea with citrus flavors. If you’re tired of basic eggnog, try 2 ounces vodka out this mocha 2 ounces orange juice twist that 3 ounces cranberry tea, makes enough chilled for a crowd of customers. 3/4 ounces lemon juice 10 parts Kahlúa 3 teaspoons sugar Mocha Pour the ingredients into a cocktail shaker with ice. 5 parts vanilla vodka Shake well. Strain into two chilled cocktail glasses. 20 parts eggnog (Recipe and image from Cocktials) Combine ingredients and serve. 14. HOT CHOCOLATE SHOTS These (nonalcoholic) shots are a unique way to enjoy hot chocolate. 5 Appetizers

17. SPICY PECANS Don’t just put another bowl of peanuts on the bar…try these spicy pecans. 1 tablespoon coarse 2 tablespoons cayenne pepper 1 1/2 teaspoons paprika 1/2 cup sugar 2 large egg whites 5 cups (20 ounces) pecans Step 1: Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar. Step 2: In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans. Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more. Step 3: Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing. (Pecans will keep, in an airtight container, up to 1 week at room temperature.) (Recipe and image from Martha Stewart) 6 baking powder. Add cheddar and toss to coat. Add CARAMELIZED ONION TARTS 18. sausage, onion, and butter. With your hands, mix until WITH APPLES well combined and roll mixture into 1-inch balls. Place This savory appetizer looks super-fancy but uses just balls, 1/2 inch apart, on a parchment-lined baking sheet. a few ingredients.: Bake until balls are golden and cooked through, 25 2 tablespoons olive oil minutes. Serve warm. 2 medium onions, sliced (Recipe and image fromMartha Stewart) 2 red apples (such as Braeburn or Gala), cut into small pieces 20. CANDIED BACON Kosher salt and black pepper This sweet and spicy bacon goes great alongside any 2 sheets frozen puff pastry (from a holiday appetizer. 17.3-ounce package), thawed 1/2 cup packed light brown sugar 1/2 cup creme fraiche or cream 1 1/2 teaspoons chili powder Heat oven to 400º F. Heat the oil in a large skillet 20 slices of thick-cut bacon over medium heat. Add the onions and cook, stirring Preheat the oven to 400° and line 2 rimmed baking occasionally, until soft and golden brown, 12 to 15 sheets with foil. Whisk together the brown sugar and minutes. Stir in the apples, ½ teaspoon salt, and chili powder. Place the bacon strips on the foil and coat ¼ teaspoon pepper and cook until just tender, 2 the tops with the chili sugar. Bake for 20 to 25 minutes, minutes. until caramelized and almost crisp. Transfer the bacon Place each sheet of pastry on a parchment-lined to a rack set over a sheet of foil to cool completely. baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top SWEET AND SPICY WALNUTS with the onion mixture and bake until the pastry is 21. These sweet and spicy nuts will complement any holiday crisp and browned, 30 to 35 minutes. Cut into pieces cocktail. before serving. Makes 2 tarts. 1 pound walnut halves (about 4 cups) (Recipe from Real Simple) 1 cup sugar 19. SAUSAGE CHEDDAR BALLS 1/2 cup water These tiny appetizers are like an easier-to-eat 2/3 cup sesame seeds (4 ounces) version of meatballs. 1 1/4 teaspoons cayenne pepper 1 1/4 cups all- 1/2 teaspoon kosher salt purpose flour Preheat the oven to 350° and line a baking sheet with 1/2 teaspoon coarse parchment paper. In a large, wide saucepan, combine salt the walnuts, sugar and water and bring to a boil. Add 1/4 teaspoon ground the sesame seeds, cayenne and salt and cook over pepper moderate heat, stirring constantly, until the water is nearly evaporated, about 4 minutes. Lower the heat and 1/2 teaspoon cayenne pepper cook, stirring constantly, until the walnuts are golden 1 1/2 teaspoons baking powder brown and sandy, about 4 minutes longer. 2 cups grated cheddar (1/2 pound) Immediately pour the walnuts onto the prepared baking 1 pound bulk breakfast sausage sheet and spread in a single layer. Bake for about 20 1/2 large yellow onion, grated on large minutes, until the nuts are deeply golden and covered holes of a box grater with a sandy coating. Let the walnuts cool completely. Break any large clusters apart; transfer to a bowl to 3 tablespoons unsalted butter, melted serve. Preheat oven to 400 degrees. In a large bowl, whisk (Recipe from Food and Wine) together flour, salt, pepper, cayenne pepper, and 7 23. BAKED COCONUT SHRIMP Forget about the same boring shrimp cocktail and try serving these baked coconut shrimp instead. 1 Tablespoon lime juice 2 teaspoons finely chopped fresh jalapeno pepper 1/2 cup pineapple preserves 22. STUFFED MUSHROOMS 1 pound uncooked large shrimp peeled Stuffed mushrooms are a Christmas dish that can and deveined make a great appetizer at a bar or restaurant. 2 egg whites 1/2 cup Italian-style dried bread crumbs 2 Tablespoons cornstarch 1/2 cup grated Pecorino Romano 2 cups sweetened flaked coconut 2 garlic cloves, peeled and minced Combine lime juice, jalapeno pepper, and pineapple 2 tablespoons chopped fresh Italian preserves in a small bowl and mix well. Cover and parsley leaves refrigerate until ready to serve. 1 tablespoon chopped fresh mint leaves Preheat oven to 400 degrees and line a cookie sheet with parchment paper. Salt and freshly ground black pepper In a small bowl beat egg whites with a hand mixer 1/3 cup extra-virgin olive oil until soft peaks form. 28 large (2 1/2-inch-diameter) white Place cornstarch and coconut on two separate mushrooms, stemmed plates. Hold shrimp by the tail and dip and coat the Preheat the oven to 400 degrees F. shrimp with cornstarch. Next, dip the shrimp in Stir the bread crumbs, Pecorino Romano, garlic, the egg whites and finally in the coconut coating parsley, mint, salt and pepper, to taste, and 2 well. Place shrimp on the cookie sheet and bake for tablespoons olive oil in a medium bowl to blend. 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 Drizzle a heavy large baking sheet with about minutes into cooking time) to make sure both sides 1 tablespoon olive oil, to coat. Spoon the filling brown. Serve with pineapple dipping sauce. into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining (Recipe and image from The Girl Who Ate Everything) oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated 24. BACON-WRAPPED STUFFED through and golden on top, about 25 minutes. JALAPENOS (Recipe from the Food Network) This appetizer has only a few ingredients but packs major flavor. 8 ounce package cream cheese, softened 4 tablespoons chopped fresh chives or finely chopped green onions 12 jalapeño chiles (2 to 3 inch), halved lengthwise, seeded 8 slices bacon Toothpicks Heat oven to 375°F. Line cookie sheet with foil or 8 (story continues on page 9) (continued from page 8) cooking parchment paper. Soak toothpicks in small bowl of warm water to If you’re looking for something unique prevent burning. to add to your menu this Holiday Mix cream cheese and chives, then spoon mixture evenly into chile halves. season, try out a few of these festive Cut each bacon slice crosswise into thirds. Wrap 1 piece recipes and get in the spirit! of bacon around each stuffed chile half; secure with soaked toothpick. Place on cookie sheet. Buzztime delivers exciting, social Bake 25 minutes or until bacon is crispy and peppers games including trivia, live events, are soft. predictive sports, card and arcade 25. SPINACH DIP games to millions of players This rich, cheesy dip is a perfect indulgent treat for the holidays. nationwide in bars and on 2 teaspoons olive oil, plus more for touchscreen tablets. Buzztime can help baking dish you boost sales, draw a crowd, engage 1 medium onion, diced 2 garlic cloves, minced your customers and drive traffic on 2 pounds spinach, cleaned, trimmed, slow nights! and coarsely chopped 1/2 cup milk CLICK HERE to learn how! 6 ounces reduced-fat bar cream cheese 3 dashes Worcestershire sauce 3 dashes hot sauce, such as Tabasco 3/4 cup shredded mozzarella Coarse salt and ground pepper Baguette slices, breadsticks, or crackers, for serving Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot. (Recipe from Martha Stewart) 9