Holiday Cocktail + Canapé
Recipe
Holiday Instagram Live Recipes
We have a festive cocktail for you to try this Holiday Season. It is of course, “kyn-a-fied” – bursting with fresh herbs and spices, and fresh pressed juice to compliment a french Rosé and Prosecco or Champagne (depending on your budget). This cocktail is fresh, zesty, and warming all at the same time and it is also beautiful to serve to guests or to add to any festive party.
If you don’t want the booze, we’ve got you covered! Simply swap the Rose for cranberry juice and the bubbly for club soda. Chin chin!
We love a good, hearty, winter salad, but we wanted to share a healthy and delicious canape with you. So please welcome The Holiday Salad Skewer. This isn’t just salad on a stick, don’t worry! It is a decadent arrangement of roasted pumpkin, and brussel sprouts, sandwiched amongst marinated kale, pickled beets and drizzled in the most luscious toasted pecan pesto. Everyone should have at least one bite of salad at the party and this is THE one. Enjoy!
Holiday Salad Skewer
Yield: 60 Skewers
Baked Pumpkin
1.6 LB Pumpkin, chopped
1/4 tsp cinnamon
½ tsp sea salt
¼ tsp pepper
lightly coat with avocado oil
Directions:
Set oven to 350F
Add pumpkin to a lined tray (use a baking mat or parchment paper)
Sprinkle cinnamon, salt, and pepper evenly over the pumpkin
Drizzle or spray avocado oil (we like to use the spray for even coating)
Bake for 20 minutes or until golden.
Baked Brussel Sprouts
20 brussel sprouts, halved
3-4 tbsp balsamic vinegar
½ tsp sea salt
¼ tsp pepper
Directions:
Set oven to 350F
Add halved brussel sprouts to a lined tray (use baking mat or parchment paper)
Sprinkle salt, and pepper evenly over the pumpkin
Drizzle with balsamic vinegar evenly
Drizzle or spray evenly with avocado oil (we like to use the spray for even coating)
Bake for 20 minutes or until golden.
Once cooled, cut the halved brussel sprouts once more (so they are in quarter wedges)
Marinated Kale
10 oz (about 9 cups) kale, destemmed, chopped coarsely
1 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp sea salt
Directions:
Combine all ingredients in a bowl and massage kale with your hands until soft.
Toasted Pecan Pesto
1 cup whole pecans, toasted
¼ cup olive oil
2 cloves garlic
2 tbsp goat’s cheese
½ tsp salt (or to taste)
Directions:
Toast pecans dry on medium heat in a cast iron skillet, continuously stirring until you can smell them toasting.
Add pecans, olive oil, garlic, and salt to a food processor and blend until desired consistency (we like a little pecan texture)
Add goat cheese and blend again (or omit it for a vegan option, we love the flavor both ways)
Scoop pesto into a ziplock or icing bag (if using an icing bag, choose a tip that will allow a small pc of pecan to pass through).
Assembly of the Skewer
Baked pumpkin pieces
Baked brussel sprouts, quartered
1 jar of pickled beets, sliced into bite-sized pieces
Marinated Kale
Pecan Pesto Drizzle, in an icing bag or ziplock bag with the tip of the corner, cut off.
Directions:
On a small skewer build the salad bite as follows: a small bunch of kale, a slice of pickled beet, a pumpkin piece, brussel sprout piece. Ensure the amount is about the size of one bite and slide the ingredients to the top end of the skewer. Place on a large tray and drizzle each skewer with the pecan pesto. Serve!
The Holiday KYN Spritz
Serving for 2
20 fresh cranberries, about ¼ cup, muddled
1/4 cup orange juice (fresh squeezed)
2 tsp fresh ginger juice
4 pinches fresh rosemary, finely chopped
2 tbsp honey
¼ tsp cardamom powder
1 cup rosé
2 ice cubes
Top with prosecco
Garnish with an orange slice, fresh cranberries and rosemary stem
*For a mocktail, replace rosé with cranberry juice and prosecco with club soda
Directions:
Muddle cranberries in a shaker
Add fresh orange juice
Combine ginger juice, rosemary, and honey and add to the shaker
Sprinkle in cardamom powder
Add Rose, and ice cubes and shake
Strain and pour over ice in a cocktail glass
Top with prosecco
Garnish with an orange slice, fresh cranberries, and rosemary stem
Batch Recipe:
6-8 servings
1 bottle rose
¾ cups orange juice
¾ cups fresh cranberries, muddled
2 tbsp ginger juice
1 tbsp fresh rosemary, chopped
⅓ cup honey
¾ tsp cardamom powder
*For a mocktail, replace rosé with cranberry juice and prosecco with club soda
Directions:
In a food processor combine cranberries, orange juice, ginger juice, rosemary, and honey cardamom powder, and pulse until well blended
In a large bowl or jug, pour the rose and add the mixture. Whisk together.
Pour the mixture through a fine mesh sieve into your serving jug or jar.
Prepare cocktail glasses with ice, and prepare your garnish. When you are ready to serve, pour the spritz into the glasses, top with prosecco and garnish.