Festive flavors and seasonal sips

(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.

Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.

Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.

Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.

Find more holiday recipes and shopping solutions at ALDI.us .

Blue Cheese and Walnut Mousse

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings

• 2          tablespoons Simply Nature 100% Pure Avocado Oil
• 3          large yellow onions, sliced
• 5          ounces Happy Farms Preferred Blue Cheese Crumbles
• 8          ounces Happy Farms Cream Cheese
• Stonemill Ground Black Pepper, to taste
• 1          cup Friendly Farms Heavy Whipping Cream
• 8          ounces Southern Grove Chopped Walnuts, divided
• 5          cucumbers, thinly sliced

1. In large pan, heat oil and saute onions until brown and caramelized.
2. In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
3. In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
4. Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
5. Pair each serving with glass of La Rue Cotes de Provence Rosé.

Tip: Mousse can also be served as a dip with baguette slices.

Gingerbread Trifle

Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings

• 1          package (3.4 ounces) Baker’s Corner Vanilla Pudding
• 1 3/4    cups Specially Selected Premium Eggnog
• 1/2       teaspoon Stonemill Pumpkin Pie Spice
• 7          ounces Café Bistro Soft Gingerbread, crumbled, divided
• 1 1/4    cups Friendly Farms Whipped Topping, divided
• 1          cup Berryhill Apple Butter, divided
• 2          teaspoons Stonemill Ground Cinnamon

1. Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 min­utes. Chill in refrigerator 10 minutes.
2. In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
3. The third layer will end with whipped topping. Garnish with cinnamon.
4. Chill in refrigerator 2 hours.
5. Pair each serving with glass of Landshut Riesling.

Party Poppers

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers

• 8          ounces Southern Grove Pitted Dates
• 4          ounces Specially Selected Brie Cheese Round
• 6          ounces Southern Grove Slivered Almonds
• 1 1/2    pounds Specially Selected Thick Sliced Hickory Bacon
• 2          teaspoons Stonemill Ground Black Pepper

1. Heat oven to 375° F.
2. Cut dates in half, lengthwise.
3. Cut brie into bite-size pieces, about the size of peanuts.
4. Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
5. Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
6. Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
7. Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.

Cranberry Shrimp Ceviche Cups

Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups

• 1 1/2    teaspoons Stonemill Iodized Salt, divided
• 16        ounces Specially Selected Black Tiger Shrimp, thawed
• 1          cup Southern Grove Dried Cranberries
• 1/2       red onion, roughly chopped
• 1/2       cup fresh parsley
• 1/2       jalapeno, roughly chopped
• 1/4       cup fresh lemon juice
• 1/4       cup fresh lime juice
• 1/4       teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
• 1          teaspoon Stonemill Oregano
• 13        ounces Simply Nature Organic Tortilla Chips, for garnish
• 2          limes, cut into wedges, for garnish
• fresh cranberries, for garnish (optional)

1. Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
2. In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
3. Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
4. To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
5. Pair each serving with glass of William Wright Chardonnay.

Source: ALDI

(Family Features) Eggnog Martini and Maple Amaretto Sour are two holiday cocktails that could easily be found on a festive bar menu. However, you can make them yourself in the comfort of your own home. Dazzle guests with an easy, simple trick: extracts.

A simple drop of an extract – peppermint, maple, rum or almond – can transform a holiday cocktail or warm drink into a truly special experience. Add rum extract and nutmeg to white chocolate liqueur and cream for an Eggnog Martini. Or try a few drops of maple extract with coffee, whiskey and half and half for a festive Irish Coffee.

Find these cocktails and more recipes at McCormick.com or on Facebook and Pinterest.

1. Chocolate Coconut Martini
   

   A dusting of delicious coconut and rich chocolate syrup makes for a drink that’s a dessert and cocktail in one. Coconut extract takes the decadent flavor to the next level.

2. Eggnog Martini
   

   There’s no taste that says “holiday” quite like eggnog. Swap the actual rum or bourbon for rum extract then mix with white chocolate liqueur and cream for a less alcoholic version. Top with snowy whipped cream and a sprinkle of nutmeg.

3. Maple Amaretto Sour
   

   Give the sweet-tart Amaretto Sour – made with amaretto, simple syrup and lemon juice – the seasonal treatment with warming maple extract.

4. Almond Ale Shandy
   

   This nutty riff on a shandy calls for almond extract, which joins pale ale and cilantro in this lemony, fizzy drink. For a non-alcoholic version, just replace the beer with micro-brewed ginger ale.

5. Peppermint Martini
   

   The crisp bite of peppermint extract and the smooth sweetness of white chocolate liqueur unite in this quintessential winter martini. Be sure to use colorful mints for a candy-dipped rim that’s both pretty and tasty.

6. Maple Irish Coffee
   

   For a seasonal twist on Irish coffee, add a few drops of maple extract. It brings authentic maple flavor to this warm favorite when combined with hot coffee and whiskey.  

Source: McCormick

Festive dishes and drinks to get in the holiday spirit

(Family Features) Whether you’re getting together with family or throwing a party with friends, holiday festivities are intended to be merry and bright. And one of the best ways to celebrate the spirit of the season is to share simple, wholesome food with the ones you love.

When you use real dairy milk in your favorite holiday recipes, you can feel good knowing it provides a unique nutrient package that is hard to match in any other single food or beverage. During this holiday season, bring family and friends together to enjoy savory comfort foods and sweet holiday treats – all made with nutrient-rich milk.

These eight easy-to-make recipes make it simple to create special moments around nourishing meals and homemade treats, leaving ample time to relax and make family memories that last a lifetime. For more seasonal inspiration and recipe ideas, visit milklife.com .

Milk Punch

Toast to the holiday season with this classic New Orleans-inspired cocktail. When you use milk as the base of your cocktails, you’re serving a wholesome, quality beverage that will impress your guests.

Roasted Brussels Sprouts Quiche

If you’re looking for a new twist on those post-holiday leftovers, turn your roasted Brussels sprouts into this savory quiche to enjoy during breakfast, and pair each serving with an 8-ounce glass of milk for added nutrition. With deliciously sweet and nutty flavors, this recipe is sure to be a crowd-favorite.

Slow Cooker Mashed Potato and Cauliflower with Cheese

This simple slow cooker recipe elevates mashed potatoes, a holiday staple, with cauliflower, brown butter and fresh sage, made even more satisfying with milk.

Mushroom, Fennel and Camembert Pot Pie

With the winter months bringing cold weather, few dishes provide a warm-up quite like pot pie. A vegetarian twist on a British classic, this recipe combines wild mushrooms and fennel in a creamy milk and Camembert sauce to create a mouthwatering puff pastry perfect for dinner parties.

Frozen Hot Chocolate

Put a twist on an ordinary drink this holiday season by simply combining cocoa mix, chocolate syrup, milk and ice cubes for a creamy, extra chocolatey treat.

Green Bean and Shallot Casserole

For a reimagined side dish, combine fresh green beans with cremini mushrooms, shallots and nutrient-rich milk.

Eggnog Bread Pudding

It’s simply not the holidays without eggnog, which makes this recipe a perfect choice for dessert. Combine cinnamon bread, milk, eggnog and warm spices to create this treat for your gatherings.

Gingerbread Whoopie Pies

For a simple dessert to bake with your kids, these homemade whoopie pies make the ideal wintertime treat. With light, airy cookies and fluffy cream cheese filling, these gingerbread goodies are a must-make around the holidays.   

Source: MilkPEP

(Family Features) Homemade candy is a year-round treat, but it’s especially delicious during the holidays. Stir up sweet family traditions in the kitchen this season with a few simple tools and the perfect candy ingredients. Gather a heavy saucepan and wooden spoon, along with plenty of real butter, pure sugar and high-quality chocolate.
These recipes are easy to make, from melt-in-your-mouth caramels to crunchy, nutty toffee. If your candy-making technique could use a refresher course, visit butterisbest.com for a short video demonstration of the Pistachio Toffee recipe, along with helpful hints for using a candy thermometer and testing candy temperatures.

Sweet Tips for Candy Success

• No substitutions — real butter, not margarine or spreads, gives candy the best flavor and texture.
• Don’t double up — make only a single batch of candy at a time. Extra ingredients may prevent the mixture from cooking properly.
• Temps on target — the bulb of the candy thermometer should be completely covered by liquid, but don’t rest the thermometer on the bottom of the pan.
• Be patient — candy takes a long time to cook — don’t rush it by turning up the heat.
• Measure up — measure all ingredients before beginning a recipe.
• Keep it fresh — store finished confections in an airtight container in a dry location. Use wax paper to separate layers of candy.

For more holiday recipes and tips for cooking and baking with butter visit butterisbest.com.

Chocolate Cherry Fudge

Makes 3 dozen pieces

• 1/2 cup (1 stick) butter
• 3/4 cup whipping cream
• 2 cups sugar
• 12 ounces semisweet chocolate, coarsely chopped
• 1 jar (7 ounces) marshmallow creme
• 1 cup chopped slivered almonds
• 1 cup chopped dried cherries
• 1 teaspoon almond extract

1. In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
2. Remove from heat; add chocolate and marshmallow creme; stir until smooth.
3. Add, almonds, cherries and almond extract; mix until well blended.
4. Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

Eggnog Fudge

Makes 3 dozen pieces

• 1/2 cup (1 stick) butter
• 3/4 cup eggnog
• 2 cups sugar
• 10 ounces white chocolate, coarsely chopped
• 1/2 teaspoon ground nutmeg
• 1 jar (7 ounces) marshmallow creme
• 1 cup chopped pecans,
• 1 teaspoon rum or rum extract

1. In heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.
2. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
3. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
4. Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

Sea-Salted Caramels

Makes 3 dozen pieces

• 1 cup (2 sticks) butter
• 1 1/2 cups brown sugar
• 3/4 cup sugar
• 1/4 cup dark corn syrup
• 1/2 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 teaspoon sea salt

1. Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248°F (firm ball stage).
2. Remove saucepan from heat and stir in vanilla. Pour caramel immediately into 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.
3. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in airtight container in refrigerator.

Pistachio Toffee

Makes 3 dozen pieces

• 1 1/4 cups shelled pistachios, divided
• 1 cup (2 sticks) butter
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tablespoon corn syrup
• 6 ounces white chocolate, coarsely chopped

1. Heat oven to 350°F. Place pistachios in single layer in pan; toast 3 minutes. Remove from oven, cool and coarsely chop; set aside.
2. In heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage), stirring frequently.
3. Stir in 3/4 cup pistachios; mix well and pour into jellyroll pan lined with buttered foil. Spread mixture into large rectangle. Cool completely.
4. In microwave-safe container, microwave chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
5. Place pan in refrigerator for 5 minutes, or until chocolate has set. Break into pieces and store in airtight container.

Source: America's Dairy Farmers