- 2 cups white cranberry juice
- 4 cups ginger ale
- 4 cups prosecco
Chill all the beverages well before mixing the punch. Pour the white cranberry juice into a large punch bowl. Add the ginger ale and prosecco and serve immediately in Champagne flutes. No need to stir — that will just make the bubbles disappear faster. For an extra splurge and a little more “kick,” add a splash of Grand Marnier to each glass before pouring in the punch.
- 6 slices white bread, crusts removed
- 1 tablespoon olive oil
- 1/4 cup whipped cream cheese
- 1 tablespoon prepared horseradish
- 1 teaspoon fresh chives, finely chopped
- 3 ounces smoked salmon, thinly sliced
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment. Brush each piece of bread with olive oil. Season with salt and pepper. Toast bread until just lightly golden on both sides, then remove from oven and let cool slightly. While toasts are cooling, combine cream cheese, horseradish, lemon juice and chives in a bowl and mix well. Spread cream-cheese mixture on each piece of toast. Top half the toasts with a small slice of smoked salmon. Use the other toasts to finish the sandwich. Cut the sandwiches into quarters and serve at room temperature.
- 6 tablespoons butter
- 1 1/4 pounds large sea scallops
- 1 large yellow onion, finely chopped
- 1/2 cup chicken stock (or substitute vegetable stock)
- 2 1/2 cups light cream
- 1 1/2 pounds fettucine
- 1/4 cup prosecco
- 1/4 cup Champagne vinegar (or substitute white wine vinegar)
- 3 tablespoons fresh tarragon, chopped roughly
- Juice of 1/2 lemon
- 3 tablespoons fresh chives, chopped finely
Preheat your oven to 225 degrees. Rinse the scallops individually under cold water, then pat them dry with a paper towel (this will help you get a nice golden sear) and season them well with salt and pepper. Set aside. Put a large pot of salted water on the stove to boil for the pasta. While the water is heating, melt 3 tablespoons of the butter in a wide skillet. When the pan is nice and hot, sear the scallops for 3 to 4 minutes on each side until they are a medium golden brown. Remove the scallops from the pan and put them on a plate. Cover the plate with foil and place it in the oven to keep the scallops warm. Let the scallop pan cool slightly, then add the remaining butter over medium high heat. Sautee the onions in the butter until they are translucent. Add the chicken stock and stir the onions, deglazing the pan for about one minute. Add the light cream and stir. Let the sauce simmer for about 3 minutes, adding salt and pepper to taste. In the meantime, add the fettucine to the boiling water and cook according to package instructions. To the sauce, add the prosecco, the Champagne vinegar and the tarragon and stir. Let the mixture reduce slightly for another 3 minutes or so. Squeeze in the juice of half a lemon and stir. When the pasta is cooked, drain it and reserve a few tablespoons of the cooking liquid. Add the pasta to the pan with the sauce and toss well to coat with the sauce. Place the fettucine on a large platter. Remove the scallops from the oven and place them on top of the pasta. Sprinkle the chive “confetti” over the top of the scallops.
- 4 ounces semisweet or dark chocolate chips
- 2 pints vanilla or coffee ice cream
- 1/4 cup liqueur (Amaretto is my favorite, but use what you have: Grand Marnier, brandy, dessert wine)
Line a baking sheet that will fit in your freezer with parchment or wax paper. Place the chocolate chips in a microwave-safe container and microwave on medium for 20 seconds. Stir and return to microwave for another 10 seconds. Chocolate burns easily so check and stir every 10 seconds until fully melted. Pour the melted chocolate into a squeeze bottle. Squeeze the chocolate over the parchment paper, making abstract shapes. Leave a bit of space between each shape, for easy removal. Place the tray in the freezer for about 2 hours. Once the chocolate is set, use a spatula to remove it from the parchment. Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper. When you are ready to serve dessert, scoop the ice cream into a bowl. Top with one of the chocolate decorations and serve immediately, splashing amaretto (or your chosen liqueur) over the ice cream at the table.