Recipes for a great New Year's Eve spread | Food & Drink | The Sun ...

BAVARIAN MULLED WINE

Ingredients:

1 750 ml bottle of red wine (try a cabernet sauvignon)

3/4 cup water

3/4 cup brown sugar

2 Spice Islands Cinnamon Sticks

1 orange, sliced into rounds

1 lemon, sliced into rounds

1 Spice Islands Star Anise

10 whole Spice Islands Cloves

1/2 Spice Islands Vanilla Bean, split in half

1/2 cup brandy

Directions

1. Combine all the ingredients in a large pot and place over medium-low heat.

2. Heat the mixture for 60 minutes, making sure not to bring the mixture to a boil.

3. Once the flavors have melded together for 60 minutes, strain out the spices and reserve the citrus rounds for serving.

4. Serve the warmed wine with a round of lemon and a round of orange.

CITRUS AND VANILLA SPARKLERS

Ingredients:

3 ounces fresh grapefruit juice

1 ounce fresh lemon juice

1 ounce fresh orange juice

3 ounces vodka

1/2 Spice Islands Vanilla Bean, split in half, seeds removed

4 ounces tonic water

Sugar for the rims of the glasses

Directions:

1. Combine the grapefruit, lemon and orange juices in a cocktail shaker. Add the vodka and vanilla bean seeds.

2. Add a handful of ice to the cocktail shaker and shake to blend all the ingredients.

3. Using a wedge of lemon, line the tops of four glasses with the lemon juice.

4. Place some sugar on a plate and invert the glasses and run them through the sugar to rim the tops of the glass.

5. Place a large ice cube in each of the four glasses and evenly pour the citrus mixture into each glass.

6. Top each cocktail off with 1 ounce of tonic water and serve immediately.

SPICED CRANBERRY SPRITZERS

Active Time: 15 minutes

Total Time: 1 hour

Makes: 6 servings

Ingredients:

2/3 cup pure unsweetened cranberry juice (not cranberry juice cocktail)

1/2 cup granulated sugar

4 Spice Islands Star Anise

12 Spice Islands Whole Allspice berries

750 ml bottle Prosecco or dry white sparkling wine

12 ounces club soda

Fresh or frozen cranberries for garnish

Directions:

In a small saucepan, combine cranberry juice, sugar, star anise and allspice. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat; cover and let steep for 15 minutes. Transfer to a heatproof container; cover and refrigerate for at least one hour or up to three days, until ready to use.

Pour chilled cranberry syrup into a large pitcher. Carefully pour in Prosecco down the side of the pitcher (which will preserve the bubbles), and gently stir until combined.

Fill glasses with ice. Pour Prosecco mixture over ice and top with club soda to taste. Garnish with fresh or frozen cranberries if desired.

MINI CHICKEN-RICOTTA PHYLLO PIES

Active Time: 45 minutes

Makes: 24 pies

Ingredients:

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 1/2 teaspoons Spice Islands Lemon Peel

1 teaspoon Spice Islands Crushed Red Pepper

3/4 teaspoon Spice Islands Marjoram

6 ounces fresh baby spinach

1 1/2 cups whole milk ricotta cheese

1/2 cup crumbled feta cheese

1 rotisserie chicken, shredded (about 3 cups)

1 large egg

1/2 teaspoon Spice Islands Fine Grind Black Pepper

1/4 teaspoon Spice Islands Fine Sea Salt

1 package (24 sheets) phyllo dough

6 tablespoons (3/4 stick) unsalted butter, melted

Directions:

Preheat oven to 375 degrees.

Heat olive oil in a large skillet over medium heat. Add garlic and spices, and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, another one to two minutes. Let cool slightly, then transfer to a cutting board and coarsely chop.

In a bowl, combine spinach mixture with ricotta and feta cheeses. Stir in shredded chicken, egg, salt and pepper until combined.

Lay one sheet of phyllo dough on a flat surface. Brush lightly with melted butter, then top with another sheet. Repeat, layering a total of six sheets. Cut stack in half, lengthwise, then in thirds, crosswise, forming six squares. Gently press each square into a muffin tin.

Repeat with remaining dough, creating three more stacks of six, for a total of 24 cups.

Divide chicken-ricotta mixture among cups. Fold corners in to center, brushing with butter as needed so the corners stick in place.

Bake for 23 to 25 minutes or until tops are lightly golden-brown. Let cool slightly, then transfer to a serving platter; serve warm.

MEXICAN CHILI AND LIME ROASTED CASHEWS

Ingredients:

2 cups raw whole cashews

1 lime, zested and juiced

1 teaspoon Spice Islands Mediterranean Sea Salt

1/4 teaspoon Spice Islands Ancho Chili

1/4 teaspoon Spice Islands Chipotle Chili

1 egg white

Directions

1. Preheat the oven to 350 degrees and line a baking sheet with a piece of parchment paper and set it aside.

2. Place the cashews in a large bowl and set aside.

3. Whisk together the lime zest, salt, ancho chili, chipotle chili and egg white.

4. Pour the wet mixture over the nuts and toss to combine, making sure they are evenly coated.

5. Transfer the nuts to the baking sheet and spread them out in an even layer.

6. Transfer the baking sheet to the oven and roast for 30 minutes, stirring occasionally to ensure even cooking.

7. Remove the nuts from the oven and drizzle the hot nuts with the lime juice.

8. Let the nuts cool.

9. Once they are completely cooled, transfer the nuts to an airtight container and serve as needed.

SICILIAN PAN PIZZA WITH SUN-DRIED TOMATO PESTO

Active Time: 40 minutes

Total Time: 4 hours

Makes: 6 servings

Ingredients:

For crust:

3 1/2 cups bread flour

1 packet rapid rise instant yeast

1 teaspoon Spice Islands Fine Sea Salt

3 tablespoons olive oil, divided

1 to 1 1/4 cups cool water

For pesto:

2/3 cup sun-dried tomatoes in oil (about 10 whole)

1 medium tomato (about 3 ounces)

1/4 cup shredded Pecorino Romano cheese

2 tablespoons pine nuts

2 tablespoons olive oil

2 garlic cloves

1 anchovy filet

1/2 teaspoon Spice Islands Crushed Red Pepper

1/4 teaspoon Spice Islands Fine Grind Black Pepper

For topping:

1 cup shredded fresh mozzarella cheese (about 4 ounces)

1 cup shredded Pecorino Romano cheese (about 3 ounces)

2 medium tomatoes, thinly sliced and patted dry

3/4 teaspoon Spice Islands Italian Herb Seasoning

Directions:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, yeast and salt. Add 1 tablespoon olive oil and 1 cup of water, mixing until dough comes together. Switch to dough hook and knead, adding more water as needed, 1 tablespoon at a time. In drier climates or on cooler days you will likely need more additional water than you will during the summer or on humid days. Continue to knead until dough is smooth and elastic, about five to seven minutes. You can also transfer dough to a lightly floured surface and knead by hand.

Place 1 tablespoon oil in a clean mixing bowl, and roll dough around until it is evenly coated. Cover and place bowl in a warm place until doubled in size, one to two hours.

Generously dust a half sheet pan with cornmeal or semolina flour. Turn dough out onto a lightly floured surface and roll into a rectangle roughly the same size. Transfer to sheet pan, stretching the dough as needed to reach the edges of the pan. Lightly cover with plastic wrap and place in a warm place until doubled in size, again one to two hours.

Preheat oven to 500 degrees. Brush crust with remaining 1 tablespoon olive oil, focusing on the outer edges. Bake for five minutes or until crust is puffed and just starting to set.

To prepare pesto, combine sun-dried tomatoes, tomato, cheese, pine nuts, olive oil, garlic, anchovy, crushed red pepper and black pepper in the bowl of a food processor. Pulse until smooth, scraping down the sides as needed.

Spread pesto in a thin, even layer on top of partially baked crust. Sprinkle with mozzarella and Pecorino Romano cheeses. Arrange tomato slices evenly over top; sprinkle with Italian herb seasoning.

Bake for 10 to 12 minutes or until cheese is melted and edges of crust are beginning to brown. Cut into squares and serve.

SPAGHETTI SQUASH BRUSCHETTA

Active Time: 20 minutes

Total Time: 45 minutes

Makes: about 36

Ingredients:

1 smallish spaghetti squash (about 2 pounds)

2 tablespoons olive oil, plus more for brushing

3/4 teaspoon Spice Islands Crushed Rosemary

1/2 teaspoon Spice Islands Fine Grind Sea Salt

1/2 teaspoon Spice Islands Medium Grind Black Pepper

2 medium tomatoes (about 3 ounces each), cored and diced

1 8-ounce ball fresh mozzarella cheese, thinly sliced

1 French baguette, cut into 36 3/8-inch-thick slices and toasted

Directions:

Preheat oven to 400 degrees. Carefully cut squash in half lengthwise using a large, sharp knife. Scoop out seeds with a spoon and discard.

Line a baking sheet with foil, brush with olive oil. Brush cut sides of squash with more olive oil and lay cut-side down on baking sheet. Bake for 25 to 30 minutes or until outside is fork tender and cut edges are starting to brown. Remove from oven and carefully flip squash halves with tongs to cool.

When squash is cool enough to handle, scrape out the insides using a fork. The flesh will come away from the skin in spaghetti-like strands. Place squash in a bowl and toss with 2 tablespoons olive oil, rosemary, salt and pepper.

Arrange toasted bread on a serving tray. Top each with a slice of mozzarella, a mound of spaghetti squash mixture and a small spoonful of tomato. Serve at room temperature.

About Spice Islands Trading Company

Spice Islands Trading Company has been stocking store shelves with high quality spices since 1941. The Company began by producing and packaging herbs, spices and wine vinegars. Today, the Spice Islands brand includes more than 100 different products, including dried herbs, seasonings, spices, spice blends and extracts. The products are distributed to an international audience in North America, South America and Europe. For more information, visit www.spiceislands.com or find us at Facebook.com/SpiceIslands

2012, McClatchy-Tribune Information Services.

Source: http://www.sunherald.com/2012/12/05/4340307/recipes-for-a-great-new-years.html

Walmart.com detroit lions NFL.com Thanksgiving Day cooking a turkey toysrus nfl standings