The Holidays are fast approaching, and if you're like me, you need some inspiration and something easy!
Here are a couple of Ideas to add to your holiday season:
Holiday sides
Butternut Squash Soup
Ingredients
One 2- to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper
Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Balsamic-Roasted Brussels Sprouts
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Directions
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
https://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe-199681
Cocktails and Mocktails
Sparkling Apple Cider Sangria
Ingredients
1 lemon wedge
1/4 c.cinnamon-sugar
1(24-fl oz.) bottle sparkling cider, chilled
1 bottle white wine, chilled
1/3 c.fireball
2 apples, thinly sliced, some reserved for garnish
Cinnamon sticks, for serving
Directions
Step 1 Rim each of your glasses with lemon wedge and dip in cinnamon-sugar.
Step 2 In a large pitcher, combine cider, wine, and fireball. Add sliced apples and stir to combine.
Step 3 Serve into prepared glasses and garnish with an apple slice and cinnamon stick.
Cranberry-Aperol Spritz
Ingredients
12 oz.Aperol
12 oz.cranberry juice cocktail
Juice of 1/2 orange
20 oz.Prosecco
Ice
Fresh cranberries, orange slices, and rosemary sprigs, for serving
Directions
Step 1 In a pitcher, combine Aperol, cranberry juice, and orange juice. Pour in Prosecco and stir to combine.
Step 2 Fill wine glasses with ice and pour in spritz. Top each with cranberries, an orange slice, and a rosemary sprig.