Food for Life: Holidays at Home

The Holiday Season is officially upon us! We had an extra special episode of Food for Life this past Sunday sharing cocktail recipes, edible gifts, appetizers and so much more....

For those of you that missed our lovely holiday special but still need a little help planning that perfect holiday party for friends and family. We have the recipes below to cover all your holiday needs from start to finish..

All great parties start with a fabulous cocktail!
Pomegranate French 75
1/2 oz. fresh lemon juice
2 oz. pomegranate juice or cranberry juice
1 oz. gin
2-3 oz. Extra Brut Champagne 
Garnishes pomegranate arils, fresh cranberries a few sprigs of rosemary.

In a cocktail shaker add the lemon juice, pomegranate juice and gin. Shake well over ice. Pour into wine glass or champagne flute. Top with champagne. Garnish with cranberries, and sprig of rosemary.

Pumpkin Hummus 
1 1/2 cups pumpkin puree
1 cup white beans, rinsed
2 tbs. fresh lemon juice
1/4 olive oil
1/2 shallot, chopped
1 tsp. cayenne
1 tsp. cumin
Salt and Pepper to taste
Top with pepitas.

In a food processor add the pumpkin puree, white beans, lemon juice, olive oil, shallot, cayenne, cumin, salt and pepper. Pulse until well combined and smooth. Top with pepitas. Serve with seeded crackers or crudité.

Everyone needs a good edible gift to give their friends and neighbors this time of year. These Holiday Sweet and Spicy nuts are the perfect gift for anyone in your life and make a perfect hostess gift.

Holiday Spice Nuts
1 1/2 cups mixed nuts, unsalted ( I use a mix of cashews and almonds.)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp.  ground nutmeg
1/8 tsp. ground cloves
1 tsp. ground chili powder
2 tsp. coconut sugar/raw sugar
2 tbs. coconut oil, melted
1 tsp. vanilla extract
1/2 tsp. sea salt

Preheat the oven to 375 degrees and line a rimmed baking sheet with parchment paper. Set aside. In a medium bowl mix together all the spices and sugar until well combined. Add in the nuts and the melted coconut oil and toss to coat. Once the nuts are coated with the spice mix spread out in one layer on the baking sheet. Bake for 12-16 minutes until the nuts are toasted and don't look wet anymore. Let cool and portion out into mason jars with gift tags to give to friends and neighbors.

Root Vegetable Mash
2 cups, vegetable stock
1 large celery root, peeled and chopped
2 medium parsnips, peeled and chopped
4 to 5 oz. plain goat cheese
2-3 tbs. olive oil
3 tbs. chives, chopped
Salt and pepper to taste
Optional: 2 to 3 medium yukon golds, peeled and chopped

In a large stock pot, add the chopped and peeled parsnips and celery root(potatoes if using) to the pot cover with vegetable stock and cold water. Add a pinch of salt and bring to a boil and the vegetables are fork tender. Drain and keep 1/4 cup of the cooking liquid. Add in the olive oil, 1/2 the reserved cooking liquid and start mashing. Stir in the goat cheese, salt and pepper to taste and the rest of the reserved cooking liquid if needed. Mash until you get to the desired texture you wish. Fold in the chopped chives. Serve immediately.