Jeanne Benedict’s Holiday Recipes – ARTICLE

This time of year we are all looking for new ideas for our holiday parties.

Entertaining expert and paid spokesperson for Tippy Cow Rum Cream Jeanne Benedict stopped by Access Hollywood Live with her last minute holiday cocktail party ideas:

Salty Coconut Caramel Snowball on a Chocolate Coconut Martini

3 oz. Chocolate Rum Cream
1 oz. coconut rum
1 cup sweetened, flaked coconut
Store-bought soft caramels
2 tablespoon powdered sugar
1 teaspoon water
Coarse salt
1 milk chocolate candy bar
4-inch bamboo skewers

Spread flaked coconut on a cookie sheet and bake in a 350 degree pre-heated oven until coconut is lightly browned; about 8 minutes. Cool and store in a plastic bag until ready to use.

To make Salty Coconut Caramel Snowballs, roll caramels into small balls. Mix together powdered sugar and water in a small bowl. Place half of toasted coconut on a saucer and sprinkle with a pinch of coarse salt. Roll caramels in powdered sugar mixture and then coconut. Slide snowballs on to bamboo skewers. Cover with plastic until ready to use.

About an hour before serving, place about 1/4 cup of broken chocolate bar on a saucer and melt in 10-second increments on defrost setting in microwave. Spread the remaining toasted coconut on another saucer. Dip the rim of a Martini glass in the chocolate and then in the coconut. Arrange prepped glasses on bar and cover loosely with plastic wrap until guests arrive.

Add the Chocolate Rum Cream and coconut rum into a cocktail shaker with ice. Shake and strain into the coconut rimmed Martini glass and serve.

Christmas Tree Crudite

2 heads green cabbage (1 small and 1 large)
2 bamboo skewers cut in half
1 box toothpicks
Green floral wire (1 paddle wheel of 22-gauge wire)
Wire cutters
Small star-shaped cookie cutter
2 – 3 big bunches of kale, rinsed
1 head purple kale
1- 2 heads broccoli, rinsed
1 – 2 heads cauliflower, rinsed
1 bag baby carrots, rinsed
1 carton cherry tomatoes, rinsed
1 large yellow pepper, rinsed
(and any other vegetables that you like)

1. To make tree base structure: Trim the bottom (stem end) of the large cabbage a bit so it will rest level and place it on your serving platter. Slice off a bit of the top part of the cabbage so you have a flat surface on which to place the smaller cabbage.

Insert bamboo skewers into the top of the base cabbage. Trim off a little of the rounded end (not the stem end) on the smaller cabbage so it is flat. Place the smaller cabbage, cut side down, on to the base cabbage and on to the skewers so they are secured to each other. The stem end of the smaller cabbage should be at the top of the tree base.
Check out the shape of your tree and trim the sides starting at the top going down to the base to give it more of a conical form. You only have to do this a little and mostly at the top. I usually start building up the tree with kale and veggies and then trim where necessary.

2. Using wire cutters, cut green floral wire into 40 (1-inch long) pieces and 20 (2-inch long) pieces. Bend wire pieces into a hair-pin shape.

Start building a vertical row of tree “leaves” using kale stems. I find it easiest to make the middle garland that winds up the tree and build additional rows of vegetables and kale above and below the main garland so all rows appear even. (TIP: If you have trouble visualizing the natural line of garland up a tree take a ribbon and let it wind once around the tree from top to bottom as a general guide.)
Begin at the tree base, placing the kale’s leafy side pointing down and stem side pointing up; break off excess stem. Insert the bended floral wire to discreetly anchor the kale in place. Overlap the leafy end of the kale as you place another stem up the tree and secure it with the floral wire.

3. After you have one kale row, add a row of veggies. Cut veggies with stems, such as broccoli and cauliflower, close to the floret and insert a toothpick into the end. Insert the toothpick into the cabbage base just above the kale garland. Use larger florets at the base and smaller ones at the tree top. It may be necessary to break toothpicks in half so they don’t poke out of the top of the veggie.

For carrots, simply insert a toothpick into the end and then into the tree. Carrots are the most difficult veggie to work with. Toward the tree top, you may have to cut carrots in half so they look right and are along the same plane as the lower carrots.

For cherry tomatoes, insert the toothpick into the cabbage base first and then put the tomatoes on the toothpicks, otherwise you may squish them (I have sqaushed many a tomato!).

4. Continue building rows of kale and vegetables up the tree. Tear off piece of purple kale and slip them above the rows of veggies like I did (see photo) for a colorful accent. Place kale around the bottom of the tree to fill it out.
Remember, you are making an edible work of art so you will be trimming the cabbage, adjusting kale, and possibly cutting more floral wire pieces to suit your work in progress. Your end result will be unique, beautiful, and a creative centerpiece that your guests will admire.

5. Cut the yellow pepper in half lengthwise and remove the stem and seeds. Flatten it out, cut side down, and use a star-shaped coolie cutter to make the tree’s star. Insert a toothpick into the top of the tree and slide the star on top as a festive finishing touch.

6. Place a bowl of your favorite dip next to the tree for guests to enjoy. I’ve found that most people love to look at this tree and view it as décor although the intent is for them to pull the vegetables off the tree and eat them. A variety of vegetables around the base of the tree on your large platter is a good idea if you wish to use the Christmas Tree Crudite’ as décor only. Also, prepare extra vegetables with toothpicks to replace those that guests have eaten during the party when the tree is looking sparse.

GENERAL TIPS:
During the tree building process step back and “eyeball” the tree shape from all angles to make sure you are making a nice, even cone shape. Trim kale or adjust vegetables as necessary.

To make this tree a day in advance, store your tree wrapped in moist paper towels and plastic wrap and keep refrigerated until serving.

Fruit Christmas Tree

2 heads green cabbage (1 small and 1 large)
2 bamboo skewers cut in half
1 box toothpicks
Green and purple grapes, rinsed
Watermelon balls
Clementine oranges, cut into wedges
Cantaloupe, cut into stars
Kiwi, peeled, cut into round

Insert bamboo skewers into the top of the base cabbage. Trim off a little of the rounded end (not the stem end) on the smaller cabbage so it is flat. Place the smaller cabbage, cut side down, on to the base cabbage and on to the skewers so they are secured to each other. The stem end of the smaller cabbage should be at the top of the tree base. Check out the shape of your tree and trim the sides starting at the top going down to the base to give it more of a conical form.

2. Create a garland winding up the tree with rows of green and purple grapes and watermelon balls. Insert toothpicks into the cabbage base first and then put fruit on the toothpicks, otherwise you may squish them. You may have to reposition the toothpicks as you build the tree, but eventually you’ll create a beautiful pattern.

3. Finish off the tree with random orange wedges, kiwi rounds, and cantaloupe stars ~ think of them as ornaments on the tree! Place a large cantaloupe star on top!
You can make this tree a day in advance. Store fruit tree wrapped in plastic and keep refrigerated until serving.

Pretzel Ball Christmas Tree with Smoked Gouda and Cheddar Dip

1 cup lukewarm water (110 degrees F)
3 tablespoons sugar
1 package active dry yeast (1 ½ teaspoons)
2 tablespoons margarine, melted
3 cups all-purpose flour
1/2 teaspoon salt
4 cups water
Baking soda
1 large egg, lightly beaten
Coarse salt
16-inch high x 8-inch wide base Styrofoam cone
Brown craft paper
Toothpicks
Cheddar cheese cut into star shapes

Combine water and 2 tablespoons sugar in 2-cup measuring cup. Sprinkle yeast on top and allow to sit for 10 minutes until yeast foams.

Add margarine into a large bowl. Pour in yeast mixture and stir to combine. Sift together flour, ½ teaspoon salt, and remaining 1 tablespoon sugar. Using a mixer or your hands, mix dry ingredients into wet ingredients in bowl until combined. Then, knead dough until it is smooth, elastic, and doesn’t stick to your hands (use a little more flour if necessary). Lightly coat a clean bowl with vegetable oil. Place dough in bowl, cover with plastic wrap, and leave alone in a warm place for 1 hour until dough has doubled in size.

Preheat oven to 450 degrees. Line a cookie sheet with foil and coat with non-stick cooking spray.
Roll 1 teaspoon size pieces of dough into balls and place 2 inches apart on cookie sheet. Tip: For smooth tops, pinch the bottom of the dough ball until the top forms a smooth dome. Repeat process until cookie sheet is full; about 24 balls. Cover remaining dough with plastic.

Bring 4 cups of water and 1/4 cup baking soda to boil in a 2-quart saucepan. Using a slotted spoon, place 4 – 6 pretzel balls in boiling water for 30 seconds, then turn balls over for 30 seconds more. Remove balls from water and place back on sheet pan. Repeat process with remaining balls on pan. Brush balls with beaten egg and sprinkle coarse salt on each pretzel. Bake for 10 minutes until dark golden brown. Cool for 5 minutes, then transfer to wire rack. Repeat entire process with remaining dough.

To make Pretzel Ball Tree: Wrap a Styrofoam base with brown craft paper or a paper bag; secure ends with tape. Insert toothpicks into base around bottom, then place pretzel balls on toothpicks. Decorate up the tree with balls and finish off cheese star ornaments and a larger cheese star on top! Make this tree the day of the party for best results.

Makes about 40 balls (Make 3 batches for a 16-inch high x 8-inch wide base Christmas Tree)

Smoked Gouda and Cheddar Dip

1 clove garlic, minced
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 cup chicken bouillon
1 cup milk
1 cup fresh grated smoked Gouda
1 cup fresh grated white cheddar
1 teaspoon salt

Add butter and garlic in a saucepan over medium heat. When melted, whisk in flour until smooth and cook, stirring constantly, for 1 minute. Add chicken bouillon, stirring constantly, to incorporate liquid. Add milk and stir as sauce thickens. Stir in cheese until blended. Season with salt. Pour into a soup crock or small bowl and serve warm. Reheat as necessary in microwave.

Makes about 2 1/2 cups

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