Holiday appetizer and cocktail ideas

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Recipes for holiday entertaining with Tim Laird, America’s CEO – Chief Entertaining Officer

Punch Royal

In a punch bowl or large pitcher, add:

8 ounces Chambord liqueur
8 ounces cranberry juice
2 750-ml bottles Korbel Brut California Champagne, chilled

Stir and garnish with fresh raspberries or blackberries, then serve immediately.

Note: For a dramatic look, use a small Bundt mold to freeze water and raspberries and float the ice with berries in the punch.

Raspberry-Mint Smash

In a mixing glass, add:

8 raspberries
6 mint leaves
2 ounces ginger beer

Muddle the raspberries, mint and ginger beer.

Then, add an additional 4 ounces of ginger beer and stir.

Strain into a rocks glass with ice.

Garnish with a mint sprig.

Beef Tenderloin Sliders with Horseradish Dijon Cream

If you do not have time to cook your own beef tenderloin, pick it up already cooked from your favorite market or the prepared food area of your local grocery store and have it sliced thick (1/4-inch). Place a slice or two of beef on a “slider” or mini hamburger bun and add the Horseradish Dijon Cream or serve it on the side.

Horseradish Dijon Cream

In a small bowl, combine:
1 cup sour cream or non-fat plain yogurt (preferably Greek-style)
1/4 cup horseradish
2 tablespoons Dijon mustard
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper


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