Holiday parties are in full swing, with friends, neighbours and families gathering to toast the season and welcome in 2015. It’s the busiest time of year at Lacombe Park Spirits (on St. Albert Trail), where owners and brothers Jeff and Karem El Halaby do a brisk business in the usual holiday beverages – red and white wines (perfect for entertaining and pairing with ham, beef or turkey dinners) sparkling wines and champagne that are de rigueur for New Year’s soirees, and special occasion liqueurs. And for the two enthusiastic entrepreneurs, offering cocktail ideas to take the entertaining up a notch is right up their alley.
“We’re rushed off our feet right now – it’s always a mad dash to get to Christmas, but once you’re there, you want to enjoy time at home with family and friends,” said Jeff who, with Karem, has run the Lacombe-area liquor shop for 12 years.
“Most people want to do something special – to make a bigger deal when they’re entertaining,” added Karem. “The holidays are about fun beverages and fun eats.”
The trend toward old school high balls and classic cocktails are a fun way to entertain, and the Halabys are on it. Jeff likes a Woodford Reserve French Manhattan, mixing 1.5 oz. bourbon with .5 oz Chambord (a raspberry liqueur) and a dash of bitters, shaken with ice and strained into a martini glass. The pink-hued cocktail looks festive on its own or garnished with a lemon twist or a cherry.
Who doesn’t want a whipped cream-topped coffee-based drink at a holiday party? Jeff makes a toffee coffee with three-quarter ounce Tuaca vanilla citras liqueur, and three-quarter oz Kahlua. Or you can do the same for hot chocolate – with whipped cream, a cherry and cinnamon on top – even crushed candy cane is a nice touch. And don’t forget a non-alcoholic punch, with holiday flavours of cranberry or Clementine – it’s a refreshing drink that guests can serve themselves, so you don’t have to play bartender all night.
For effortless entertaining, Zoomer.com said a cheese course fits the bill: simply choose, buy, unwrap and you’re done. The key here, according to the website, is to pick a variety from different categories and milks for a range of textures and flavours that keep the palate stimulated. Crowd-pleasers include a soft Brie, a delicate, semi-soft cheese like havarti or fontina, a semi-hard like a cheddar and a Blue, such as Stilton or Roquefort. Balance your cheese board with dried fruit and you’re good to go.
Mary Halpen, one of the authors of Best of Bridge Holiday Classics, said people rely on tried-and-true holiday dishes and traditional favourites, but she too likes to switch things up a bit, and fancy-up the familiar. For her Christmas Morning Wife-Saver ham and egg strata, Halpen suggests using both red and green pepper in the recipe for an especially festive look, and topping the dish with crushed tortilla chips instead of corn flakes.
“You want the dishes and snacks you serve to be straightforward and stress free, but still with a little holiday flair,” she said.
MAGIC MIXED NUTS<br />These sweet and spicy nuts just plain disappear!<br />2 egg whites<br />4 c. unsalted nuts: cashews, almonds, pecans and hazelnuts<br />1/2 c. granulated sugar<br />1 tsp. ground cinnamon<br />1 tsp. cayenne pepper<br />1/2 tsp. salt<br />Preheat oven to 325 degrees. Place egg whites in a large bowl. Whisk just until foamy. Stir in nuts until coated. Combine sugar with cinnamon, cayenne pepper and salt. Pour over nuts and toss until coated. Spread evenly on greased cookie sheets and bake 20 to 25 minutes, stirring frequently. Cool and store in sealed containers. Makes 4 cups.<br />COCKTAIL CRISPS<br />Our favourite cocktail cookie — and it freezes well.<br />1 c. butter <br />1 pkg. (8 oz/250 g) Imperial cheese (sharp cold-pack Cheddar cheese)<br />Pinch salt<br />1/4 tsp. cayenne pepper or hot pepper sauce<br />1/4 tsp. Worcestershire sauce<br />11/2 c. all-purpose flour <br />4 c. Rice Krispies<br />Cream butter and cheese together. Add seasonings. Beat in flour, then add Rice Krispies. Mix well. Shape into balls. Press down with a fork which has been dipped in cold water. Bake at 350 degrees for 15 to 20 minutes, until lightly browned. Makes about 4 dozen.<br />Above recipes courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission.
