Jack Frost Mimosa

Light and fruity with a pretty blue color

Jack Frost Mimosa 

Ingredients
1/2 cup blue curaçao
1/2 cup pineapple juice
1 bottle chilled prosecco or champagne
Sugar for rim
Ice cubes

Directions
Rim the champagne flutes with sugar by moistening the rims and dipping them into sugar.

In a cocktail shaker, add blue curaçao and pineapple juice with a few ice cubes. Shake well until chilled. Pour the blue curaçao and pineapple mixture into the prepared champagne flutes, filling halfway. Top with chilled prosecco or champagne.

Crustless Ham and Swiss Quiche

Tasty and easy to make. 

Crustless Ham and Swiss Quiche

Ingredients
1 cup cooked ham, diced

1 cup Swiss cheese, shredded

1/2 cup heavy cream

5 eggs

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon Dijon mustard 

1/4 cup chopped green onions

Directions

Preheat oven to 350. Grease a 9" pie dish or quiche pan.

In a bowl, whisk together the eggs, cream, salt, pepper and Dijon mustard. Stir in the diced ham, Swiss cheese and green onions. Pour the mixture into the prepared pie dish. Bake for 25-30 minutes or until the quiche is set and slightly golden on top. Let cool for 5-10 minutes before slicing and serving.

Mimosas

The classic brunch cocktail.

Mimosas

Ingredients
8 ounces orange juice
4 ounces Triple Sec or other orange liqueur
1 bottle champagne
4 curls orange peel

Directions
Chill champagne flutes in freezer to frost glasses. Pour 2 ounces of orange juice into each flute. Fill almost to the rim with Champagne. Top with 1/2 ounce orange liqueur and garnish with a curl of orange peel.

Jingle Bell Rock Mimosa

Light and not too sweet

Jingle Bell Rock Mimosa

Ingredients
3 ounces champagne, chilled
2 ounces cranberry juice
1 ounce orange juice
1/2 ounce orange liqueur
Fresh cranberries, for garnish
Orange peel twists or rosemary sprigs, for garnish

Directions:
Add a few fresh cranberries to a champagne flute.

Pour the cranberry juice, orange juice and orange liqueur into the flute. Slowly pour in the champagne or prosecco to preserve the fizz. Garnish with an orange peel twist or a small rosemary sprig for a holiday aroma.

Cranberry Glaze for Ham

A sweet and festive glaze for a Christmas ham. 

Cranberry Glaze for Ham

Ingredients
1 16 ounce can jellied cranberry sauce
1 cup brown sugar
1/4 cup orange juice
1⁄/2 teaspoon cinnamon
1/2 teaspoon allspice

Directions

Combine all ingredients in a sauce pan. Heat slowly, whisking until smooth. Brush half on ham every 10minutes for the last half hour of baking. Garnish with whole cranberries.

Cranberry, Feta and Walnut Salad

A simple but tasty salad for winter meals

Cranberry, Feta and Walnut Salad

Ingredients
5 cups mixed salad greens
1 cup dried cranberries
4 ounces crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Directions
Toss greens, cranberries, feta cheese and walnuts in large bowl.

Mix vinegar, maple syrup, mustard and pepper with wire whisk until well blended. Gradually add oil, whisking constantly until well blended. Pour over salad; toss to coat. Serve immediately.

Three Cheese Potato Gratin

An easy to make potato dish with creamy cheese flavor 

Three Cheese Potato Gratin 

Ingredients
3 pounds potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup milk
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1½ cups sharp white cheddar, shredded
1 cup Swiss cheese, shredded
1/2 cup Parmesan cheese, finely grated
2 tablespoons butter for greasing dish
Parsley, finely chopped for garnish

Directions
Preheat oven to 375. Butter a 13x9" baking dish.

In a saucepan over medium heat, combine cream, milk, garlic, salt, pepper, and nutmeg. Heat until hot but not boiling.

Arrange half of the sliced potatoes in overlapping layers in the prepared dish. Sprinkle with half of the cheddar, Swiss and Parmesan. Repeat with remaining potatoes and cheeses. Slowly pour warm cream mixture over the potatoes. Cover tightly with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes until deeply golden, bubbling and fork-tender. Rest 10 minutes before serving. Garnish lightly with parsley if desired.