Easy but impressive holiday entertaining dishes

Abigale Subdhan / The Social
If you love having people over during the holidays, but don’t have much time to prepare for the hosting, we have you covered. (And by “we”, we mean Sara Lynn Cauchon.)

The Domestic Geek shares easy but impressive recipes for holiday entertaining. Find her recipes below!

APPETIZERS




Blackberry Baked Brie
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WHAT YOU NEED:
  • 1 cup blackberries, reserving a few for garnish
  • ½ lemon, juiced
  • 1 tsp chopped rosemary
  • 2-3 tbsp honey (depending on how sour your blackberries are)
  • 1 8-oz wheel of brie
  • ¼ cup pecans

WHAT YOU DO:
  1. Place blackberries, lemon juice, chopped honey and rosemary into a small pot and mix well. Cook, stirring occasionally, over medium low heat, until blackberries have softened and mixture has reduced, about 6-8 minutes. Set aside.
  2. To bake the brie, preheat oven to 350ºF. Remove the top rind of the brie and place open-side up on a parchment-lined baking sheet or into a brie baker. Bake for 10-15 minutes, or until brie has softened and melted.
  3. Once melted, remove from the oven and top with blackberry mixture. Garnish with pecans, whole blackberries and rosemary sprigs.


Blue Cheese and Pear Cups
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WHAT YOU NEED:
  • 1 store bought puff pastry sheet
  • 3 pears, cored and sliced into thin wedges
  • ¼ cup blue cheese
  • ¼ cups walnuts, chopped
  • Honey (optional)
  • 1 egg, beaten for egg wash

WHAT YOU DO:
  1. Preheat oven to 400ºF. Lightly grease a 12-cup muffin tin and set aside.
  2. Cut 12 even squares from the rolled out puff pastry sheet and place a square into each muffin cup. Lightly brush each puff pastry square with egg wash.
  3. Fill each cup with pears and bake until pastry is golden and puffed up, about 15-20 minutes. Top with blue cheese and walnuts and return to the oven until cheese has heated through and walnuts have toasted, about 3-5 minutes.
  4. To finish, drizzle with honey.


Turkey Stuffing Meatballs
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WHAT YOU NEED:
  • 1 cup dry store bought stuffing
  • 1 cup milk
  • 1 lb ground turkey
  • 1 egg
  • 2 tsp chopped sage
  • 1 tsp thyme leaves
  • ¼ cup cranberry sauce, divided in half
  • Salt and pepper taste
  • oil

WHAT YOU DO:
  1. In a large bowl, pour the milk over the stuffing and allow to completely absorb. Mix well. Add turkey, egg, herbs and salt and pepper to taste. Add half of the cranberry sauce and mix well. Shape into 1-inch meatballs. Place meatballs onto a parchment-lined baking sheet and bake at 400ºF until golden and cooked through, about 20-25 minutes. Once cooked, remove from the oven and brush with remaining cranberry sauce.
  2. Enjoy!

DESSERTS



Chocolate Hazelnut Puff Pastry Tree
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WHAT YOU NEED:
  • 2 store bought puff pastry sheets
  • ½ cup hazelnut spread
  • 1 egg, beaten for egg wash

WHAT YOU DO:
  1. Spread chocolate hazelnut spread onto one of the puff pastry sheets. Top with the second puff pastry sheet, sandwiching in the spread.
  2. Cut a rough shape of a pine tree into the dough and cut 1-inch horizontal lines on either side of the tree, going all the way to the top. Do not cut straight through where the trunk of the tree will be.
  3. Twist each 1-inch piece and brush the exposed pastry with egg wash.
  4. Bake at 400ºF until golden and pastry has risen, about 20-25 minutes.
  5. Enjoy!

Eggnog Cupcakes
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WHAT YOU NEED:
  • 1 box vanilla cake mix, and whatever ingredients your cake box calls for, replacing water or milk with eggnog
  • ¾-1 ½ cups eggnog, depending on boxed cake recipe + 2 tbsp for buttercream
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups vanilla buttercream
  • 1 tsp rum extract

WHAT YOU DO:
  1. In a large bowl, whisk cake mix with nutmeg and cinnamon. Continue to add remaining ingredients that are written on your box instructions, replacing water or milk with eggnog. Cook according to package instructions. While cupcakes are cooling, mix 2 tablespoons of eggnog and rum extract into buttercream. Top each cupcake with buttercream and top with a light grating of fresh nutmeg.
  2. Enjoy!

DRINKS

Hot Buttered Rum
WHAT YOU NEED:
  • ¼ cup butter, at room temperature
  • ⅓ cup brown sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp ground cloves ⅛
  • ⅛ tsp ground nutmeg
  • Dark rum
  • Hot water

WHAT YOU DO:
  1. In a small bowl, cream together butter, sugar and spices.
  2. To make hot buttered rum, spoon 2 tablespoons of butter mixture into a serving glass. Top with about a shot of rum and fill glass up with hot water.
  3. Mix well before serving.

Blackberry Mimosa
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WHAT YOU NEED:
  • ½ cup sugar
  • ½ cup water
  • 1 cup blackberries, reserving ¼ cup for garnish
  • 1 bottle sparkling wine
  • Fresh rosemary for garnish

WHAT YOU DO:
  1. In a small pot over medium heat, whisk sugar and water until the water has dissolved.
  2. Add ¾ cup blackberries. Allow to simmer for 4-5 minutes, or until blackberries release their juices. Remove from heat and strain mixture to remove blackberries from the simple syrup. Allow to cool completely before making mimosas.
  3. Pour a splash of the syrup into each serving glass. Gently top with sparkling wine.
  4. To create an ombre effect, don’t pour the sparkling wine directly into the glass. Place a spoon on top of the glass and pour it over the spoon.
  5. Garnish with rosemary and fresh blackberries.
  6. Enjoy!

Cranberry Punch
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WHAT YOU NEED:
  • 8 cups cranberry juice
  • 1 cup orange juice
  • 2 cups sparkling wine OR ginger ale
  • 1 cinnamon stick

WHAT YOU DO:
  1. Combine all of the ingredients in a pitcher or punch bowl. Allow cinnamon stick to steep for 30 minutes before removing it and serving it over ice.


Want to make the Deer Head art featured in the above video? Get the full instructions at The Domestic Geek.
 
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