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Recipes

Stress-free New Year's party food Add to ...

POMEGRANATE JUICE + CORN SYRUP + BUTTER + PINE NUTS = GOURMET BRITTLE

In a heavy saucepan, combine ½ cup of pomegranate juice, ½ cup sugar, ¼ corn syrup and half a stick of butter (¼ cup). Boil for about 12 minutes, until the mixture is a rich caramel colour. Remove from the heat and stir in 1½ cups of pine nuts, a pinch of salt and ½ teaspoon baking soda. Pour the mixture onto a greased baking sheet and let cool. Serve on a chopping board with a small hammer to let guests break off their own chunk.

TORTILLAS + CINNAMON + SUGAR = MEXICAN BUNUELOS

Heat ¼ inch of vegetable oil in a heavy skillet to just before the smoking point. Cut tortillas in strips or holiday shapes and fry for two minutes, or until golden brown. Drain on a paper towel. While the tortillas are still warm, toss them with cinnamon and sugar. Serve this Mexican treat folded in an elegant vertical vase.

BRANDY +VANILLA + EVAPORATED MILK = N'AWLINS MILK PUNCH

Brandy milk punch is a classic New Orleans brunch drink - it's a "hair of the dog" beverage. Combine 1½ ounces brandy, a teaspoon of vanilla extract or half a vanilla pod and a couple of ounces of 2 per cent evaporated milk (per person). Store in the fridge in an old maple syrup jug. When you're ready to serve, shake it up until it's frothy and serve over ice topped with grated nutmeg.

YOGURT + CHUTNEY + LEMON + HOT SAUCE = SPICY DIP

For a delicious and healthy dip, mix 1 cup of plain Balkan yogurt with a ¼ cup of mango chutney, a tablespoon of lemon or lime juice and a dash of your favourite hot sauce. Season with salt and pepper and serve alongside flatbreads, sweet potato fries or veggies. Garnish with green onion slices or curls. Serve it in an olive boat - if you have two rows, fill the other side with hot sauce for those who like it really hot.

ALMONDS + CAYENNE + PARMESAN + OLIVE OIL = TOASTY ALMONDS

Toast a cup of almonds in a skillet over medium heat for about 5 minutes. Remove from heat and toss with a pinch of cayenne, 2 tablespoons of grated Parmesan and a teaspoon of olive oil. Serve in a wrapping paper cone placed in a wine glass.

 

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