Photography by Donovan Roberts Witmer
“Pinned” Tuxedo Peppermint Pizzelles
Yield: 12
3 vanilla pizzelles 3 chocolate pizzelles 1 cup chocolate melting discs ½ cup crushed peppermint candy 12 wooden, hinged clothespins
Separate each pizzelle into 4 pieces by carefully breaking or cutting with a serrated knife. In a microwave oven, melt chocolate discs in a microwave-safe bowl on high at 30 second intervals until liquefied. Clip one vanilla pizzelle triangle and one chocolate pizzelle triangle in a clothespin. Dipped clipped triangles in melted chocolate and lay on a wax paper lined baking sheet. Before chocolate cools, sprinkle with crushed peppermint candy.
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Peppermint Martini
Yield: 1 Drink
¾ oz SKYY Berry vodka ¾ oz peppermint schnapps ¾ oz white crème de cacao ¼ oz grenadine Half and half, just a splash Soda water
Preparation: Rim a martini glass with crushed candy canes or other peppermint candy, using the schnapps or crème de cacao to wet the rim. Pour the vodka, peppermint schnapps, white creme de cacao and grenadine into a cocktail shaker with ice and shake well. Pour into a cocktail glass rimmed with crushed peppermint candy. Fill with half and half. Top with a splash of soda water.
Petite Mushroom Wellington
Yield: 12
12 2oz puff pastry shells (purchase in the freezer section of local grocery store) 1 lb assorted exotic mushrooms (crimini, oyster, shiitake are good choices) 2 Tbsp salted butter ½ cup diced red and yellow bell peppers ¼ tsp fresh thyme leaves ¼ cup ricotta cheese ¼ cup herbed boursin cheese ¼ cup fresh spinach chiffonade Pinch salt and pepper Fresh thyme and rosemary to garnish
Sautee mushrooms, peppers, spinach, and fresh thyme in butter. In small mixing bowl combine ricotta and herbed boursin cheese, fold sautéed ingredients into mix. Fill pastry shells with mixture. Bake in 350 degree oven for 10 minutes. Garnish with fresh herbs.
Winterburst Scallop With Blood Orange Crème Fraiche
Yield: 12
12 large dry scallops 1 pack of spring roll wrappers 1 Tbsp black sesame seeds 1 Tbsp white sesame seeds 1 cup all-purpose flour 6 eggs, beaten Pre-heated 350 Fryer (or pot with oil)
Sauce:
2 cups crème fraiche (can substitute sour cream) and 4 Tbsp blood orange reduction (available at Wegmans, or any specialty grocery and can also be made with pureed blood orange reduced with ¼ cup sugar)
Preparation:
Set up a breading station of flour with sesame seeds, beaten egg and finely stripped spring roll wrapper. Pre-heat oil (or fryer) to 350. Dredge scallop in flour, then egg, then spring roll strips. Ease scallop into oil with a slotted spoon. Fry until golden brown, remove, drain on paper towels. Serve in a martini glass with blood orange crème fraiche in the bottom. Garnish with green onion and orange segment.
Text by Keely Childers Heany
