5 Irresistible Holiday Cocktail Recipes to Elevate Your Celebrations
Ho ho ho! It’s that time of year again—the season of sparkle, laughter, and, of course, sensational cocktails! As you deck the halls and gather ’round the tree, why not add a dash of dazzle to your festivities with these five merry-making concoctions? From classic faves to wild and wacky wonders, these recipes are bound to have your guests raising their glasses in holiday cheer!
Santa’s Spiced Apple Cider Sangria:
Ingredients:
1 bottle of red wine (Merlot or Cabernet Sauvignon)
2 cups of apple cider
1/2 cup of brandy
1/4 cup of orange liqueur
2 apples, sliced
2 pears, sliced
1 orange, sliced
2 cinnamon sticks
4-5 whole cloves
1/4 cup of honey (optional, for added sweetness)
Sparkling water (optional, for a fizzy finish)
Instructions:
In a large pitcher, combine the red wine, apple cider, brandy, and orange liqueur.
Add the sliced apples, pears, and orange to the mixture.
Stir in the cinnamon sticks and cloves for a warm, spiced flavor.
If you prefer a sweeter sangria, add honey to taste.
Refrigerate for at least 2-3 hours to allow the flavors to meld together.
Just before serving, add a splash of sparkling water for some effervescence.
Serve in glasses with a cinnamon stick and a slice of apple for garnish.
Frosty’s Peppermint White Russian:
Ingredients:
1 1/2 oz vodka
1 oz coffee liqueur (such as Kahlúa)
1 oz peppermint schnapps
1 oz heavy cream
Crushed candy canes (for rimming)
Ice
Instructions:
Rim a glass with crushed candy canes by dipping the rim in a shallow plate with a bit of water, then in the crushed candy canes.
Fill the glass with ice.
In a shaker, combine the vodka, coffee liqueur, peppermint schnapps, and heavy cream.
Shake well until chilled.
Strain the mixture into the prepared glass over the ice.
Garnish with a mini candy cane or a sprinkle of crushed candy canes.
Jingle Bell Cranberry Orange Sparkler:
Ingredients:
1 1/2 oz vodka
1 oz cranberry juice
1/2 oz orange liqueur
1/2 oz fresh orange juice
Champagne or sparkling wine
Fresh cranberries and orange slices (for garnish)
Instructions:
In a shaker, combine vodka, cranberry juice, orange liqueur, and fresh orange juice.
Shake well until chilled.
Strain the mixture into a flute or champagne glass.
Top with champagne or sparkling wine.
Garnish with fresh cranberries and a slice of orange.
Gingerbread Martini:
Ingredients:
2 oz vanilla vodka
1 oz coffee liqueur (such as Kahlúa)
1 oz Irish cream liqueur (such as Baileys)
1/2 oz gingerbread syrup (store-bought or homemade)
Ice
Ground cinnamon and crushed graham crackers (for the rim)
Gingerbread cookie (for garnish)
Instructions:
Rim a martini glass with a mixture of ground cinnamon and crushed graham crackers.
In a shaker, combine vanilla vodka, coffee liqueur, Irish cream liqueur, and gingerbread syrup.
Shake well until chilled.
Strain the mixture into the prepared martini glass.
Garnish with a small gingerbread cookie on the rim.
Festive Pomegranate Mojito:
Ingredients:
2 oz white rum
1 oz pomegranate juice
1 oz lime juice
1/2 oz simple syrup (adjust to taste)
Fresh mint leaves
Pomegranate seeds and lime slices (for garnish)
Club soda
Ice
Instructions:
In a glass, muddle fresh mint leaves with lime juice and simple syrup.
Add white rum and pomegranate juice.
Fill the glass with ice.
Top with club soda for a fizzy kick.
Stir gently to combine.
Garnish with pomegranate seeds and a lime slice.
These five jolly holiday cocktail recipes are bound to bring a sprinkle of seasonal magic to your celebrations. So, grab your shaker, don your holiday finest, and let the festivities flow! Here’s to a season filled with joy, laughter, and plenty of clinking glasses. Don’t miss our merry mocktails recipes!
The holiday season is a time of celebration, joy, and of course, indulgent feasts. If you’re looking to impress your guests with a spread that’s not only delicious but also entirely plant-based, you’re in the right place. This vegan holiday feast offers a menu that will rival any traditional spread, ensuring both vegans and non-vegans alike leave the table thoroughly satisfied.
Appetizer:
Roasted Butternut Squash and Sage Soup
This velvety butternut squash soup is infused with the earthy aroma of fresh sage. Its creamy texture and rich flavor make it the perfect starter for your holiday feast. Top it with toasted pumpkin seeds for a delightful crunch.
Ingredients:
1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4-5 fresh sage leaves, chopped
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Olive oil for roasting
Instructions:
Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for about 30-35 minutes until tender and slightly caramelized.
In a large pot, sauté the chopped onion and garlic until translucent. Add the roasted squash and fresh sage, then pour in the vegetable broth.
Simmer for 15-20 minutes, then blend until smooth. Stir in the coconut milk and season to taste.
Main Course:
Stuffed Portobello Mushrooms with Wild Rice and Cranberries
These hearty portobello mushrooms are filled with a delectable mixture of wild rice, cranberries, and pecans. They’re bursting with flavor and make a stunning centerpiece for your holiday table.
Ingredients:
4 large portobello mushrooms, stems removed
1 cup wild rice, cooked
1/2 cup dried cranberries
1/2 cup pecans, chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Olive oil for drizzling
Instructions:
Preheat the oven to 375°F (190°C).
Place the portobello mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes.
In a bowl, combine the cooked wild rice, cranberries, pecans, minced garlic, and fresh parsley. Mix well.
Spoon the rice mixture into the roasted mushrooms and return to the oven for another 10-12 minutes.
Sides:
Garlic and Rosemary Mashed Potatoes
Creamy and fragrant, these mashed potatoes are elevated with roasted garlic and fresh rosemary. They’re the perfect accompaniment to any holiday meal.
Ingredients:
4 large russet potatoes, peeled and cubed
6 cloves garlic, roasted
1/4 cup vegan butter
1/2 cup unsweetened almond milk
2 tablespoons fresh rosemary, chopped
Salt and pepper to taste
Instructions:
Boil the potatoes until tender, then drain and return them to the pot.
Squeeze the roasted garlic cloves into the pot and add the vegan butter, almond milk, fresh rosemary, salt, and pepper.
Mash until creamy and well combined.
Maple Glazed Brussels Sprouts with Pecans
These caramelized Brussels sprouts are enhanced with a sweet maple glaze and crunchy pecans, creating a side dish that will have everyone asking for seconds.
Ingredients:
1 pound Brussels sprouts, trimmed and halved
1/4 cup pecans, chopped
2 tablespoons maple syrup
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Toss the Brussels sprouts with olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet.
Roast for 25-30 minutes, stirring halfway through. In the last 5 minutes, add the chopped pecans.
Dessert:
Vegan Chocolate Peppermint Tart
This decadent chocolate tart is both rich and refreshing with a hint of peppermint. It’s the perfect finale to your vegan holiday feast.
In a bowl, combine the cookie crumbs, melted coconut oil, and maple syrup. Press into a tart pan and refrigerate.
In a saucepan, heat the coconut milk until just simmering. Remove from heat and stir in the chocolate chips and peppermint extract until smooth.
Pour the chocolate mixture into the crust and spread evenly. Refrigerate for at least 4 hours or until set.
Garnish with crushed candy canes before serving.
With this delightful vegan holiday feast, you’ll not only satisfy taste buds but also introduce a plant-based culinary experience that may just become a new holiday tradition. Happy feasting!
How to Assemble a Festive Holiday Cookie Box
The holiday season is a time for spreading joy, love, and delicious treats. One delightful way to share the holiday spirit is by creating a personalized cookie box filled with an assortment of mouth watering treats. Filled with an assortment of seasonal flavors, holiday hues, and traditional family favorites, holiday cookie boxes can bring comfort and joy to lucky recipients.
Step 1: Select Your Cookie Recipes
The foundation of any great cookie box is, of course, the cookies themselves. Choose a variety of recipes to appeal to different tastes and dietary preferences. Classics like sugar cookies, gingerbread men, and shortbread are always a hit. For a modern twist, consider adding unique flavors like cardamom, pistachio, or citrus zest to your recipes. Don’t miss our seven holiday cookie recipes in this issue!
Step 2: Plan Your Presentation
The packaging of your cookie box is just as important as the contents. Opt for a sturdy box or tin that’s large enough to hold an assortment of cookies. Bakery style boxes, gift boxes, and decorative tins are all great options for a cookie box. Windowed bakery boxes are inexpensive per piece, sturdy, and give the recipients a fun peek at what’s inside. Tins and fancy gift boxes cost a little more but often can be reused. All boxes should have lids that fit well for traveling and to keep cookies fresh.
Line the box with parchment paper, festive tissue paper, or raffia for a clean and inviting presentation. Consider adding decorative elements like ribbons, twine, tiny bows, or festive baubles to give your box a personalized touch.
Step 3: Arrange the Cookies
Now comes the fun part—arranging the cookies! Packaging small parcels of cookies inside the box reduces the chance of breakage, and each package acts as a nice divider. Gather an assortment of small packaging, such as decorative paper cups, grease-proof cookie bags, and cellophane bags. Place larger cookies on the bottom and layer smaller ones on top to create an appealing visual hierarchy. Consider using cupcake liners or small paper dividers to keep different cookie varieties separate and prevent any flavors from mingling. Leave a little space between each cookie to allow for easy removal without any damage.
Step 4: Bake, Bake, and Bake Some More
Most cookie recipes (like the ones shared here!) make at least a dozen or more cookies, meaning you’ll have an assortment of cookies to assemble your cookie box with, plus plenty of leftovers to assemble more cookie boxes, freeze leftovers, or leave out for Santa (or just enjoy for yourself!).
Before you bake your cookies, have a game plan going into it. Do you have all day to devote to baking? Or, should you break your bakes across a few days? Study each recipe carefully and determine which baking tasks can overlap. Or, even better, call in reinforcements! Friends or family members may want to get in on the baking fun if they can go home with some cookies of their own.
Step 5: Make a test box
Before assembling multiple cookie boxes, line a single box with decorative tissue paper and experiment with quantities and placement of cookie varieties. Once you find a look you love, assemble the rest.
Elevate your cookie box with some decorative accents. Sprinkle a dusting of powdered sugar on top of certain cookies for a snowy effect, or drizzle a thin glaze over others for a touch of elegance. Consider adding a few edible embellishments like chopped nuts, dried fruit, or edible glitter to enhance the visual appeal.
Step 6: Include a Personalized Note
A heartfelt message adds a special touch to your cookie box. Include a handwritten note or a printed card with warm holiday wishes. You might also consider sharing the names of the cookies or a short description of each flavor to make the experience even more enjoyable for your recipients.
Step 7: Seal and Store
Once your cookie box is beautifully arranged and personalized, carefully seal it to ensure freshness. Use clear cellophane wrap or a lid that fits securely to protect the cookies from moisture and air. If possible, deliver the box in person to spread some holiday cheer.
Creating a holiday cookie box is a delightful way to share the joy of the season with your loved ones. By carefully selecting recipes, using quality ingredients, and presenting your cookies with care, you can craft a gift that’s both visually stunning and irresistibly delicious. Remember, it’s the thought and effort you put into your cookie box that will truly make it a cherished holiday treat.
7 Kinds of Cookies
When Just Enough Is Just Right
Photos by Ashlee Glenn
In a world where excess is often celebrated, the concept of balance tends to get lost in the shuffle. The holiday season, in particular, exemplifies this, as the peaceful atmosphere we aspire to often gets overshadowed by stress and unfruitful indulgence.
My upbringing in Sweden introduced me to a unique term that many other languages lack: “Lagom”. Lagom captures the essence of something being just right—not too much and not too little. It’s about discovering contentment and equilibrium in life.
Another Swedish tradition that aligns with this philosophy is the notion of having seven kinds of cookies. This practice, dating back to the late 1800s, dictates that when we have guests over, we should bake exactly seven varieties of cookies. Some even suggest that if a hostess bakes fewer than seven types, they might be seen as stingy, but at the same time, making more than seven can be seen as ostentatious.
To maintain a balanced and “lagom” holiday season, I encourage you to don your apron and embark on the delightful journey of baking these seven unique cookie varieties for your guests or next cookie swap.
My favorite sugar cookie recipe isn’t just delicious, it’s also incredibly convenient since it doesn’t demand softened butter, allowing you to whip up the dough right away. Rolling it out is a breeze, thanks to the dough being sandwiched between parchment sheets and chilled. It’s the ideal choice for a holiday cookie swap!
INGREDIENTS
COOKIES 1 large egg 1 tsp vanilla extract 3/4 tsp salt 2 1/2 cups all-purpose flour 1/4 tsp baking soda 1/4 tsp baking powder 1 cup sugar 2 sticks butter, unsalted
ICING 2 2/3 cups powdered sugar 2 large egg whites 1/2 tsp vanilla extract 1/4 tsp salt
INSTRUCTIONS
COOKIES Whisk together egg, vanilla, and salt in a bowl and set aside. In a second bowl, whisk together flour, baking soda, and baking powder. Process the sugar in a food processor until finely ground, about 30 seconds (6 pulses). Add butter and process for another 30 seconds, or until no large pieces of butter are visible. Add egg mixture and process for 10 seconds, until smooth. Finally, add the flour mixture and process until the dough comes together, about 30 seconds.
Turn out the crumbly dough onto your counter or a baking board and knead for a few seconds until it comes together. Split dough in half. Put the first half in between two sheets of parchment and roll out until 1/8 of an inch thick, or roughly 7×9 inches. Repeat with second half. Place both dough halves with parchment on a baking sheet in your fridge for 90 minutes or longer to firm up.
Preheat your oven to 300 degrees. Line two cookie sheets with parchment. Retrieve one dough sheet and gently peel off top paper and flip, then peel off the second layer the same way. You should now have an exposed sheet of solid dough that is not stuck to the bottom parchment.
Cut out cookies using your favorite cookie cutters and transfer to the parchment covered baking sheet. Bake until cookies are just starting to brown, or about 12-15 minutes. Allow to cool for 5 minutes and transfer to wire rack.
ICING
Using a stand mixer, whip all ingredients on high until glossy, soft peaks form, or 3-4 minutes. Spread icing onto completely cooled cookies. Let dry completely before serving or storing, or about 45 minutes. Enjoy!
MEXICAN WEDDING COOKIES
Makes about 40 cookies
Mexican wedding cookies are delightful, nutty, and practically melt in your mouth. This particular version achieves its great texture by blending half of the nuts into a rich paste and coarsely chopping the remainder.
INSTRUCTIONS Preheat oven to 325 degrees and line two baking sheets with parchment paper.
In a food processor, process the sugar for a few seconds to make the texture a bit finer, about 5-7 seconds. Transfer to a small bowl and set aside.
Now, process half of the nuts in a food processor to a fine, almost buttery paste. Should take about 15 seconds. Transfer to a large mixing bowl. Process the rest of the nuts until coarsely chopped, about 5-7 seconds. Transfer to the mixing bowl. Stir in flour and salt and mix until just combined.
In a stand mixer with paddle attachment, beat butter and sugar on medium for about 3 minutes. Add the vanilla extract and nut mixture and mix on low for about 30 seconds.
Using 1 tbsp of dough, roll into a ball and place on baking sheet about an inch apart. Repeat until all dough is used. Bake in middle of the oven until tops are pale golden and bottoms are just barely beginning to brown, about 15-17 minutes (depends on oven, so keep an eye on them). Let cool on baking sheet for 5 minutes and transfer to wire rack to cool completely.
Sift the powdered sugar into a shallow bowl. Roll a few cookies at a time to coat. Roll again right before serving to get a nice, even coat.
MINI CHOCOLATE CHIP COOKIES
Makes about 60 cookies
The beloved chocolate chip cookie is a timeless favorite, and this recipe yields a generous batch of adorable mini cookies! I opt for semisweet mini morsels to perfectly complement their petite size, and I employ a 1 tbsp scooper to ensure uniformity in each bite.
INGREDIENTS 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 2 sticks butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar (either light or dark is fine) 1 tsp vanilla extract 2 large eggs 1 1/2 cups semisweet mini chocolate chips
INSTRUCTIONS Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and salt. In a stand mixer fitted with paddle attachment, beat butter, sugar, brown sugar, and vanilla extract on medium until fluffy. Continue mixing and add one egg at a time. Next, add flour mixture and mix until just combined, then add the mini morsels.
Scoop dough balls, about 1 tbsp each, onto a parchment lined baking sheet. Bake for about 8 minutes, or until the edges are golden brown and the center is still soft/not set. Cool for 5 minutes on baking sheet and then transfer to wire rack to cool completely. Keeps perfectly in the freezer and can be eaten frozen without jeopardizing your teeth since the cookies are so small and thin!
CHOCOLATE OAT BALLS
Makes about 20 balls
These no-bake chocolate balls are a beloved treat among Swedish kids! They’re not only quick and easy to prepare but also incredibly addictive. The recipe does call for one ingredient that might be a bit elusive in the United States: Pearl Sugar. This sugar variety has a texture akin to coarse pretzel salt. While your local grocery store may not stock it, you can easily find it on Amazon. If you’re looking for a readily available and healthier alternative, finely shredded unsweetened coconut works beautifully in this recipe. Alternatively, you can add a touch of color and fun by using colorful sprinkles!
INSTRUCTIONS In a stand mixer fitted with a paddle attachment, mix all ingredients on medium until combined. Cool mixture in the refrigerator for 45 minutes. Shape into balls of about 1-2 tbsp each, and roll in pearl sugar and serve!
SNOWFLAKE ROSETTES
Makes about 40 cookies
These lacy and delightful deep-fried treats are a Swedish Christmas classic known as “Struvor.” Despite their intricate appearance, making them is a breeze with the right equipment. You’ll need the rosette iron mold by NordicWare, which you can find at well-stocked kitchen supply stores or online.
INGREDIENTS 2 eggs 4 tsp sugar 1 cup whole milk 1 cup all-purpose flour 1/4 tsp salt Vegetable oil for frying 1/4 cup powdered sugar, for dusting
INSTRUCTIONS In a medium bowl, whisk together eggs, sugar, and salt. Add the milk and slowly mix in the flour until smooth. Transfer batter to a shallow bowl.
Heat 2 inches of vegetable oil to 325 in a thick-bottomed skillet or saucepan. Immerse rosette iron (without batter) into the oil until it’s thoroughly heated. Dip hot iron into the bowl with batter, avoiding covering the top of the iron. Immerse batter-dipped iron into the oil and fry until golden brown.
Let rosettes cool on a wire rack, then sprinkle with granulated or powdered sugar.
STAINED GLASS COOKIES
Makes about 30
Stained glass cookies are a great combination of taste and aesthetics! These buttery, crisp cookies are shaped into festive designs, featuring a center cut-out filled with crushed Jolly Rancher hard candies. As they melt, these candies create a stunning stained-glass “window” effect. It’s best to have both mini and regular-sized cookie cutters for this recipe.
INGREDIENTS 20 Jolly Ranchers,unwrapped and sorted by color 2 sticks unsalted butter, softened 1 cup sugar 1/2 tsp salt 2 eggs 1 tsp vanilla extract 3 cups all-purpose flour
INSTRUCTIONS Preheat oven to 350 degrees. Unwrap candies and sort by color into zip lock bags. Crush bagged candies into pieces about the size of pretzel salt with a mallet or rolling pin. Set aside.
In a stand mixer fitted with a paddle attachment, cream together butter, sugar, and salt on medium speed until well combined. Add eggs, one at a time and then vanilla. Turn mixer to low and add the flour. Mix until just combined.
Transfer dough to a plastic bag and chill in refrigerator for about 1 hour. Once chilled, cut dough into thirds and roll out on a floured board to 1/4 inch thickness. Cut out your favorite shapes with regular cookie cutters. Using mini cookie cutters, create a cut-out in the center of each cookie. Transfer cut cookies onto a silicone mat lined baking sheet. Silicone mats work best but premium parchment paper also works. However, cookies tend to stick to some cheaper, store brand parchment paper varieties.
Fill cut center about 3/4 of the way with crushed candy. Chill prepared cookies in the fridge for 15 minutes before baking. Then, bake on middle rack until candy center has melted and is bubbling, about 12-14 minutes. Let cool on baking sheet and peel off carefully with thin spatula. These cookies are best the first couple of days and don’t freeze well (the “window” gets sticky). Makes great tree ornaments!
CHOCOLATE DIPPED MACAROONS
Makes about 30 cookies
These coconut macaroons are unlike your grandma’s! Their incredible coconut flavor is achieved by using a mix of sweet and unsweetened shredded coconut, along with canned cream of coconut (you can find it in the cocktail section of your local market, often used in piña coladas). It’s a triple coconut delight!
INSTRUCTIONS Heat oven to 375 degrees. Line cookie sheets with parchment paper and lightly spray with nonstick cooking spray. In a small bowl, whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt. Set aside.
Combine the two kinds of shredded coconut in a large bowl and add liquid ingredients and mix. Chill in fridge for 15 minutes.
Drop mounds of batter, about 1 1/2 tbsp each, onto the prepared baking sheet, one inch apart. Shape into fairly dense cones with your fingers (this is a bit messy). Bake until golden brown, about 15 minutes. Cool on baking sheet for a couple of minutes until set. Cool completely on wire rack.
In a small bowl, start melting (tempering) the chocolate in the microwave oven for 30 seconds on 50-percent power. Take out, stir, and repeat until mostly melted. Stir one more time until smooth.
Dip coconut mounds in chocolate and place on parchment lined baking sheet. Once a baking sheet is full, put it the fridge to allow chocolate to fully set, about 15 minutes.
Savor the Season
Guilt Free Swaps for a Delicious Holiday Meal
The holiday season is upon us and with that comes joyous gatherings with family and friends. These reunions are (hopefully!) accompanied by a delightful abundance of festive treats and traditional dishes we look forward to all year long. However, the indulgent nature of holiday feasting can sometimes leave us feeling guilty about our food choices. Fear not! This year, let’s embark on a journey to create a healthier holiday dinner table without sacrificing flavor or tradition. With a few clever and delicious swaps, you can transform your favorite holiday dishes into nourishing alternatives, ensuring that your celebrations are not only bountiful but also health conscious. Get ready to savor the season guilt-free and embrace these smart and wholesome changes that will keep both your taste buds and well-being satisfied throughout the holidays and beyond.
Mashed Potatoes
Try This Instead: Mashed Cauliflower
Replace the starchy potatoes with creamy mashed cauliflower for a lower-carb and nutrient-rich alternative.
Traditional Stuffing
Try This Instead: Quinoa or Brown Rice Stuffing
Substitute the traditional bread stuffing with quinoa or brown rice, adding more fiber and essential nutrients to your holiday meal.
Candied Yams
Try This Instead: Roasted Sweet Potatoes
Skip the sugary marshmallow-topped yams and opt for roasted sweet potatoes, which are naturally sweet and loaded with vitamins and minerals.
Sour Cream Dip
Try This Instead: Greek Yogurt Dip
Swap sour cream for Greek yogurt in your favorite dips to reduce calories and increase protein intake.
Chips and Dip
Try This Instead: Vegetable Crudité with Hummus
Offer colorful vegetable crudité paired with a flavorful hummus dip as a healthier alternative to calorie-laden chips and high-fat dips.
Sugary Desserts
Try This Instead: Fruit Platter
Create a festive fruit platter with a variety of seasonal fruits, providing a refreshing and naturally sweet conclusion to your meal.
White Rolls
Try This Instead: Whole Grain Rolls
Opt for whole grain rolls over white rolls to boost fiber content and support better digestion.
Fried Turkey
Try This Instead: Baked or Grilled Poultry
Choose baked or grilled turkey or chicken instead of fried versions to reduce saturated fat and calorie intake.
Green Bean Casserole
Try This Instead: Green Bean Almondine
Prepare green beans with toasted almonds and a drizzle of olive oil for a healthier version without the creamy sauce and fried onions.
Sugary Fruit Sauces
Try This Instead: Berry Compote
Make a delicious berry compote using fresh or frozen berries as a naturally sweet topping for a protein and antioxidant packed frozen yogurt dessert, eliminating the need for sugary fruit sauces.
Healthy Snacks
For guests and hosts alike, it is nice to discover healthy bites sprinkled across the dinner table and throughout areas of the home where people are mingling. Set up a bowl of Castelvetrano olives marinated in olive oil, lemon zest, and thyme. These olives are rich in nourishing fats and offer a mild, buttery taste that can win over even the most steadfast olive skeptics. Pro tip, you can readily find these olives pitted, eliminating the need to spit out pits and ensuring a smooth social experience.
Other lighter eats for your holiday spread could include:
Cucumber Bites: You can’t have just one of these slices of cucumber topped with whipped cottage cheese, fresh herbs, and a sprinkle of paprika. Cottage cheese is definitely having its moment but for those who don’t like the texture, throwing it in the food processor for a minute or two will give you a smooth, creamy, whipped consistency that will fool anyone. It’s velvety, loaded with protein and the perfect vehicle for herbs and spices. Finish with flaky sea salt and watch them disappear!
Avocado Deviled Eggs: Enjoy halved hard-boiled eggs filled with a mixture of mashed avocado, lime juice, and a dash of hot sauce.
Roasted Chickpeas: Treat yourself to the satisfying crunch of crispy roasted chickpeas, seasoned with your choice of favorite spices. We like a combo of cumin and thyme!
Nuts and Dried Fruits: Try a balanced combination of unsalted nuts like almonds, walnuts, and pistachios along with dried fruits like apricots, dates, and cranberries.
Merry Mocktails
Booze Free Libations for the Holiday Season
Recipes by A La Cocktail / Photos by Ashlee Glenn
‘Tis the season for every type of indulgence—from decadent desserts and rich, cozy side dishes to sipping a cocktail or two (or three) by the fire. Whether you’re sober, sober curious, or simply trying to cut back on the booze as you head into the new year, we have a handful of delicious and festive mocktails that you can whip up in no time. Thanks to our pals at A La Cocktail, these recipes may be missing alcohol, but they’re certainly not skimping on flavor.
Peppermint Espresso Mocktini
Peppermint Espresso Mocktini
INGREDIENTS 0.5 oz chocolate sauce 0.5 oz maple syrup 3 oz milk 2 oz espresso (chilled) 1/4 tsp peppermint extract(or more depending on preference)
Rim Chocolate syrup Crushed candy canes
METHOD To decorate the rim, dip a martini glass into chocolate syrup followed by crush candy canes. Rim your glass and chill in the freezer while you make the mocktail. Add chocolate sauce, maple syrup, espresso, milk, and peppermint extract to a shaker. Add ice and shake. Strain into chilled martini glass and enjoy!
Rosemary Pear Fizz Mocktail
Rosemary Pear Fizz Mocktail
INGREDIENTS 1 tbsp diced pears 2 oz pear juice 1 oz fresh lemon juice 1 sprig of rosemary 0.5 oz maple syrup 3 tbsp egg whites Note: Diced pear cups in juice works great for both the tbsp of pears and for the pear juice!
METHOD Muddle lemon juice, rosemary, and pears in the bottom of a shaker. Add pear juice, maple syrup, egg whites. Add ice and shake. Strain into a coupe glass, garnish with rosemary and enjoy!
White Christmas Margarita Mocktail
White Christmas Margarita Mocktail
INGREDIENTS 1 oz lime juice 0.75 oz agave 3 oz coconut milk .25 oz orange juice
Rim Coconut flakes 1 tbsp vanilla icing
METHOD To make the rim, dip martini glass into vanilla icing and then into coconut flakes, chill in the freezer while you make the mocktail. Add lime juice, agave, coconut milk, and orange juice to a shaker. Shake with ice and strain into a chilled glass with a coconut rim. Garnish with cranberries.
Mr. Grinch Mocktail
Mr. Grinch Mocktail
INGREDIENTS 2 oz pineapple juice 2 oz green Hawaiian punch Sprite Sherbet (optional but so fun and festive)
METHOD Add sherbet to a glass while you make your mocktail. Combine pineapple juice and green Hawaiian punch into a cocktail shaker. Add ice and shake and then pour into glass with sherbet. Top with Sprite to taste. Stir the cocktail and add festive sprinkles on top and enjoy!
Celebrating Culture & Coffee
Lynchburg’s First Latin Café
Recently opened El Mariachi Café and the adjacent El Mariachi Restaurant provide downtown Lynchburg residents with a taste of Latin American culture through stellar beverage offerings as well as authentic Latin cuisine.
For cousins and El Mariachi owners Daniel Sanchez and L.J. Pumagualle, the restaurant business has been a longtime family affair. The duo’s family opened its first El Mariachi restaurant in 2008 in Amherst County before starting a second 10 years later in Lovingston, Virginia. In August, Sanchez and Pumagualle decided to open a branch of their own, but this time with the addition of a café.
El Mariachi Café, the first Latin American café in Lynchburg as well as the first café for the El Mariachi brand, offers a robust selection of caffeinated beverages and desserts to customers.
“We live in a diverse world, so it’s nice to have something for each area,” said Pumagualle, who is Ecuadorian. “Lynchburg didn’t have a Latin café, so we are pushing Honduran coffee, Guatemalan coffee, we want to start pushing Ecuadorian coffee, and Mexican bread and food. The Latin style is very important to me because you can do so much with it.”
While the restaurant provides patrons with a wide selection of lunch and dinner items, as well as a fully stocked bar, the café provides a more laid-back atmosphere for customers as well as includes breakfast options that aren’t available at the restaurant. It also offers specialty drinks that combine coffee with staple Latin favorites such as “horchatte” (horchata and latte combination) and a churro affogato.
Photos by Ashlee Glen
Through these offerings, the business looks to share its passion for Latin culture with residents of Central Virginia as well as anyone else passing through the area.
“I’m Mexican and I’ve kind of been disconnected from my heritage for a lot of different reasons, but this has been a way for me to connect back with my heritage through something I love, which is coffee,” manager Jeremy Angione said. “Not only are you getting the influence through the food and the aesthetics, but you’re also getting it through the people.”
As the café begins to grow and find its niche in the downtown scene, it will continue to evolve as it seeks to best serve its customers. Yet, its focus on authentic Latin cuisine will not change.
“We’re a people with a rich heritage that we like to pull from, with fresh ingredients,” Angione said. “We want to be seen as something more than just a theme or a character in a restaurant. We want to be seen as a people with a rich and diverse culture that we want to share with the people of Lynchburg and Virginia overall.”
El Mariachi Café and El Mariachi Restaurant are located at 1001 Jefferson St., Lynchburg, VA, and customers can also visit the business’ website at www.elmariachimexfood.com.
Photos by Ashlee Glen
FUSE Food Truck
Provides Infused Cookies and Ice Cream to the Community
Photos by Ashlee Glen
Lynchburg residents looking for a unique way to satisfy their sweet tooth should consider visiting FUSE, an infused-cookie food truck located next door to Cookout on Wards Road.
The food truck, owned and operated by Alan Sexten, combines ice cream, freshly baked cookies, and cookie fillers, allowing customers to tailor the dessert to their personal preferences. With eight standard cookies and nine ice cream flavors—plus rotating flavors of the month for each—patrons have a wide variety of options. In addition, one filler can be injected straight into the middle of each cookie for no additional charge if the patron so chooses. Filler options currently include Nutella, marshmallow cream, Oreo buttercream, Hershey’s fudge, Hershey’s caramel, and Reese’s peanut butter.
Customers can opt to have cookies and ice cream served separately or order a specialty item that combines both cookies and ice cream. Many customers choose the ice cream sandwich, which combines two cookies, two fillers, and one large scoop of ice cream.
Sexten stated that his reasoning behind the food truck, which re-opened for the 2023 season in April, was to provide Lynchburg residents with something different from the other dessert shops in the area.
The business’s current hours are 6 p.m. to 1 a.m. on Fridays and Saturdays, and 4 p.m. to 11 p.m. on Sundays. Although currently holding unorthodox hours due to Sexten’s full-time job in Richmond, VA, it still provides customers with the chance to grab a late-night bite long after most other businesses close.
Sexten prototyped FUSE in 2021 and said that doing so allowed him to perfect his craft. Starting with his mother’s homemade chocolate chip cookie recipe, he carefully altered the ingredients for each cookie type sold today.
Sexten, who studied criminal justice at Liberty University, stated that he has continued to grow as a businessman through running the food truck.
“Through this, I have been able to learn so much more than I could through books or learn through YouTube, or even through classes,” he said. “When you get hands-on, it’s so much different.”
Sexten is currently constructing a second 8.5 x 24-foot trailer that not only will be insulated but also double the size of the current trailer (7 x 12 feet).
Potential customers can visit fusecookies.com for a full menu or check it out for themselves at 2623 Wards Road.
Crop of Memories
How Two Brothers Turned A Family Farm Into A Winery
Not a hobby, a passion.
That’s how brothers Ed and Paul Gerhardt describe owning and running Burnbrae Vineyards in Forest.
It’s a “blink and you’ll miss it” type of place. Tucked off Cottontown Road, the road to the property is marked by a tiny sign. Looks can be deceiving, however; once you pull further down the gravel road, visitors will find themselves at a little wooden cabin on a sprawling green lawn where it isn’t abnormal to see wildlife around.
The property has been in the family since the 1930s after it was purchased by a great uncle. You could find sheep, pigs, cattle, and horses—but no grapes.
“It became a lot for our father to take care of on his own,” Paul said. “For a long time, he and his siblings ran it but after they got older, it was just him.”
Ed and Paul Gerhardt. Photo by Ashlee Glen
Paul and his brother, Ed, purchased it from their father and cousins, but they weren’t sure what they would do with it. The Lynchburg natives both had careers—Paul, a lawyer, and Ed, a surgeon—away from the area.
A vineyard wasn’t their first thought for the property. They were more concerned with preserving family history and memories they had on the farm. Besides, growing grapes is no easy process. It requires extensive consulting and research to see if the property could even sustain grapes. If it can, it takes a year for grape vines to arrive and another three years for them to be mature enough to be harvested.
Photos by Ashlee Glen
But the brothers decided it might be worth it to have a study done on the land to see if it was even possible.
“We looked at three different spots on the property before we settled on this one,” Paul said of the ridge where their grapes reside. “You need something with a little higher altitude to protect crops from frost.”
That turned out to be the easy part. Once the grapes arrived, it was time to plant them. It was an endeavor that the brothers took on with the help of friends and family.
“If we learned anything that first year it’s hire people,” Ed said with a laugh.
While the original plan was to just grow the grapes, the brothers wanted to do something more.
“While exploring what more we could do, I ended up at this winery that I had never been to before,” Paul said.
Photos by Ashlee Glen
And the wine stood out. Paul called up Ed and his sister-in-law Lori to get their opinions. They all agreed: it was good.
The Gerhardts ended up meeting the winemaker who expressed an interest in helping them create their own wine. From the petit verdot, sauvignon blanc, merlot, cabernet franc, and petit manseng varieties grown on the farm, they produce 14 different wines.
“My wife said, ‘I thought this was going to be a hobby,’” Paul laughed.
It had become more than just that. Ed and Lori decided to retire and moved full-time to Forest where they live on the property as caretakers.
“We just retired and changed career paths,” Lori, a former nurse practitioner, said.
When asked what the biggest adjustment was, Ed said, “a different call schedule.”
“I definitely get more texts from him now,” Paul mused.
“It was the perfect activity during COVID,” Ed said. “You got to be in the field all day with a seven-foot distance between the rows. You didn’t encounter anyone.”
Over the last few years, new life has been breathed into the property as the business continues to grow. They renovated the 19th century cabin into a tasting room, which opened in 2022. The winery has seen visitors from as close as Bedford County to as far as Utah. There’s even an option to ship wine to 41 different states.
“We’re not trying to do all the things,” Paul said. “We’re a small property. Every winery is a little different. We set out to make good wine and have an oasis for people to enjoy it.
It has also allowed them to connect with old friends from childhood—and new ones too like a couple hiking the Appalachian Trail or a group of friends on their yearly girl trip.
“This place has always been special to us and now we get to share it with the community,” Paul said.
Photos by Ashlee Glen
If suddenly you’re inspired to start your own vineyard and winery, Paul said there’s a lot to consider.
“I recently sat down with a guy who wanted to chat,” he said. “I asked him, ‘Well, how much time do you have? How many acres do you have? Have you accounted for the employees you’ll need?’ If you’re going to do it as just a weekend thing, try it, and see how you do. Explore it. Maybe start with one or two varieties. Keep it small, unless you have a full business plan. You can do a lot of things if you’re willing to study and learn.”
Burnbrae Vineyards is open Monday through Friday 12-5 p.m. by appointment only and from 12-5 p.m. on Saturday and Sundays (reservations recommended).
Ultimate Summer Salads
No Cook Meals for Hot Summer Days
This selection of salads showcases the splendor of summer fruits: peaches, strawberries, and watermelon! Pair with something off the grill or serve as the main event.
First up is a fresh peach caprese salad. Juicy peaches, creamy mozzarella, and fragrant basil leaves come together in a delightful twist on the classic Italian favorite. Drizzled with tangy balsamic glaze, this salad strikes a perfect balance of sweet and savory.
Next on the menu is a strawberry spinach salad with poppy seed vinaigrette. Crisp romaine lettuce and baby spinach create the perfect bed for summer-sweet strawberries, complemented by the delightful crunch of almonds and zesty dressing. This vibrant combination is an ideal accompaniment to grilled meats.
Lastly, the watermelon mint salad is a true celebration of summer’s bounty. The juicy sweetness of watermelon combines perfectly with fresh mint leaves, all enhanced by a drizzle of tangy balsamic glaze. Each bite is a mini-vacation for your taste buds!
Photos by Ashlee Glen
Peach Caprese Salad
Serves four as a side
INGREDIENTS 2 fresh, ripe peaches
3 local, heirloom tomatoes
8 oz fresh mozzarella
3 sprigs of basil
2 tbsp balsamic glaze (see separate recipe below)
1 tbsp extra virgin olive oil
Salt and pepper to taste
INSTRUCTIONS Slice the mozzarella thinly and cut the tomatoes into nice, thick slices. Quarter the peaches and then quarter each quarter. On a serving plate or platter, alternate the cheese, tomatoes, and peaches. Tear 6-8 basil leaves and spread them throughout. Drizzle with a few drops of good quality olive oil for richness, and generously drizzle with the balsamic glaze for tangy sweetness. Finish with salt and pepper to taste. Serve immediately.
Photos by Ashlee Glen
Strawberry Spinach Salad with Poppy Seed Dressing
Serves four as a side
INGREDIENTS
1/2 cup red wine vinegar
1/3 cup sugar
3 tbsp pickled red onion (see separate recipe)
1 tbsp poppy seeds (toasted)
1/2 cup sliced almonds (toasted)
1/4 cup avocado oil
1 lb. strawberries, hulled and quartered
1 head of romaine lettuce, torn into bite sized pieces
4 cups baby spinach
Salt and pepper to taste
INSTRUCTIONS Lightly toast the poppy seeds in a dry skillet, and then toast the sliced almonds. In a medium bowl, combine vinegar, sugar, avocado oil, and poppy seeds, whisking to combine. Tear the romaine lettuce into a large bowl, add the spinach and strawberries, and toss carefully with the dressing. Transfer the salad to a serving bowl and sprinkle the toasted almond slices and pickled onions on top.
Photos by Ashlee Glen
Watermelon Mint Salad
Serves four as a side
INGREDIENTS 4 cups of cubed, seedless watermelon (bite-size cubes)
8-10 leaves of fresh mint, torn into small pieces
Parmesan cheese for shaving
2-3 tbsp balsamic glaze (see separate recipe on page 136)
INSTRUCTIONS Make sure you find a ripe, seedless watermelon since it’s the star of this salad. Sprinkle the torn mint leaves over the watermelon. Using a potato peeler, shave parmesan cheese in big, thin slices over the salad. Finish off with a nice, big drizzle of the balsamic glaze right before serving.
