Holiday Entertaining Guide - Page 45 - Cheers! Prost! Salud! (2)

Holiday Entertaining Guide
- Page 45
Cheers! Prost! Salud! (2)
For the pineapple garnish: Adjust an oven rack to the middle position and preheat broiler. Line a baking sheet with foil and arrange pineapple cubes in a single layer. Combine sugar, Aleppo pepper, ground cinnamon and salt in a small bowl. Sprinkle pineapple cubes with sugar mixture and toss to coat evenly. Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes. Transfer tray to cooling rack. When cool enough to handle, skewer at least 3 pineapple cubes onto each of 4 short skewers or sturdy toothpicks.

For the mulled pineapple juice: Place allspice, peppercorns, cloves and cinnamon sticks in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and simmer for 15 minutes.

Strain mixture through a fine-mesh sieve into a bowl and discard solids. To serve, place one pineapple skewer in each of 4 heat-proof cups. Ladle juice into cups.

Editor’s note: Aleppo is a type of crushed red pepper native to Syria. It is available in specialty markets. If not available, substitute cayenne pepper.

— “Winter Cocktails,” Maria Del Mar Sacasa

Cranberry sauce
Yield: Makes 1 serving

• 11/2 ounces vodka
• 1/2 ounce cranberry liqueur
• 1 ounce cranberry juice
• 1/2 ounce fresh lime juice
•Wedge of lime, for garnish

Combine the ingredients in a shaker with ice and shake. Strain into a chilled cocktail glass. Slit the lime and place it on the rim of the glass.

— “Cocktails by Flavor,” Salvatore Calabrese

Affogato speciale
Yield: Makes 1 serving

• 1 scoop vanilla ice cream or gelato
• 2 ounces amaretto
• 1 (2-ounce) shot espresso
• 6 ounces chocolate stout

Place ice cream in a tall glass. Pour liqueur, espresso and stout over top. Serve with a spoon.

Makes 1 serving.

— “Winter Cocktails,” Maria Del Mar Sacasa

Rosemary champagne fizz
Yield: Makes 2 drinks

For the rosemary simple syrup:
• 1/2 cup sugar
• 1 small bunch fresh rosemary, plus 4 sprigs for garnish
For the Champagne fizz:
• 3 ounces gin
• 3 ounces fresh squeezed ruby red grapefruit juice
• Champagne or prosecco

For the rosemary simple syrup: Add the sugar, 1/2 cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool.

For the champagne fizz: Combine 1 tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary.

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