Appetizer of the Month
Christmas Tree Veggie Platte
Try this out! You will be glad you did!
INGREDIENTS
- 1 crown Broccoli large
- 1 cup Sugar Snap Peas
- 1 cup Cherry Tomatoes
- 1 Yellow Bell Pepper
Directions
- Rinse all veggies and chop up the broccoli and bell peppers.
- Layer broccoli pieces in a triangle, and add snap peas all around the edges putting them at an angle downward to look like a tree.
- Add bell peppers to look like garland, and then add them up top as a star, criss-crossing.
- Sprinkle with cherry tomatoes and serve with your favorite dip or hummus
Meal of the Month
Bacon-Wrapped Pork Loin With Cherries
Ingredients
- 1 2-pound piece boneless pork loin
- ½ teaspoon ground allspice
- black pepper
- ½ cup dried cherries, chopped
- ½ cup fresh flat-leaf parsley, chopped
- 1 tablespoon whole-grain mustard
- 6 slices bacon
- 1 tablespoon currant jelly
- 1 teaspoon red wine vinegar
Directions
- Heat oven to 350°F. Season the pork with the allspice and ½ teaspoon pepper and place on a rimmed baking sheet.
- In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
- In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.
Drink of the Month
The Gingerbread Martini
Perfect for December!
Here is what you need:
- 2 tbsp. Domaine de Canton Ginger Liqueur
- 2 tbsp. Tuaca Liqueur
- 1 ½ tbsp. Kahlua
- 1 tbsp. honey
- 2 tsp. whipping cream
- 1 cup ice cubes
DIRECTIONS: Shake together the Ginger Liqueur, Tuaca, Kahlua, honey and whipping cream in cocktail shaker. Add ice cubes, cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into chilled martini glass. Dip glass rims in ginger liqueur and crushed gingersnaps. Store glasses in freezer up to 2 days