Cocktails and Nibbles this Christmas

Long Island iced tea

refreshing cocktail wooden bar city nightlife celebration generated by artificial intelligence

Ingredients

  • 25ml/1fl oz vodka
  • 25ml/1fl oz tequila
  • 25ml/1fl oz gin
  • 25ml/1fl oz triple sec
  • 25ml/1fl oz white rum
  • 25ml/1fl oz lime juice
  • 25ml/1fl oz lemon juice
  • 200ml/7fl oz cola
  • ice cubesice cubes
  • 2 lemon wedges
  • 2 mint sprigs

Method

  1. Pour the vodka, tequila, gin, triple sec, rum, lemon and lime juice into a cocktail shaker. Add a handful of ice and shake really well until the outside of the shaker feels icy.
  2. Fill two tall glasses with fresh ice, then strain the cocktail into the glasses.
  3. Top with cola, stir gently to combine and garnish with lemon wedges and sprigs of mint to serve.

https://www.bbc.co.uk/food/recipes/long_island_iced_tea_42582

White wine sangria

White Wine Sangria

Ingredients

  • 1 apricot, stone removed and chopped
  • 1 nectarine, stone removed and chopped
  • 1 orange, peeled and chopped
  • 3–4 strawberries, hulled and sliced
  • 1 tsp caster sugar
  • pinch ground cinnamon
  • 325ml/11fl oz Spanish white wine, such as white Rioja
  • 50ml/2fl oz triple sec
  • 150ml/5fl oz ginger ale
  • ice

Method

  1. Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour.
  2. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses.

https://www.bbc.co.uk/food/recipes/white_wine_sangria_06901

Christmas Stilton and sage canapés

Stilton and sage canapes

Ingredients

  • 125g/4½oz self-raising flour, plus extra for dusting
  • ½ tsp baking powder
  • 25g/1oz butter, cubed and softened
  • 50g/1¾oz Parmesan, finely grated
  • 1 tsp mustard powder
  • 1 tbsp sage, finely chopped
  • 2 tbsp milk
  • 1 free-range egg, beaten, plus 1 free-range egg, beaten, to glaze
  • 150g/5½oz Stilton, grated
  • 1 jar cranberry sauce
  • 70 small fresh flatleaf parsley leaves
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
  2. Put the flour, baking powder and butter in a bowl. Rub in the butter using your fingertips until the mixture looks like breadcrumbs. Stir in the
  3. Parmesan, mustard powder and sage and season with salt and pepper.
  4. Mix the milk with the egg in a small bowl or jug. Pour into the breadcrumb mixture and bring the dough together with your hands. Gently knead into a soft dough. Roll out on a lightly floured work surface until it is about 1–1.5cm/½–¾in thick. Cut out scones using a 3cm/1¼in round cutter. You may need to gather the cuttings and re-roll to make 35 scones.
  5. Place on the baking tray and brush the tops with the egg glaze. Bake for about 8 minutes or until pale golden and risen. Leave to cool on a wire rack.
    Slice each scone in half widthways and place back on the baking tray. Top each half with some of the Stilton. Return to the oven for about 2–3 minutes to melt slightly. Top each one with a small blob of cranberry sauce and a single parsley leaf. Serve warm.

https://www.bbc.co.uk/food/recipes/christmas_stilton_and_50039

Tomato confit canapés

Tomato confit canapes

Ingredients

  • 250g/8oz ready-made shortcrust pastry
  • 1 tbsp olive oil
  • 125g/4oz cherry tomatoes, halved
  • 1 tbsp fresh thyme leaves
  • 1 fresh bay leaf
  • 1 garlic clove, unpeeled, halved
  • 1 tsp crushed black peppercorns
  • 8 sun-dried tomatoes
  • 50g/2oz pitted black olives
  • 2 tbsp chopped fresh basil
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter.
  3. Place the circles onto a baking tray and prick all over with a fork.
  4. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool.
  5. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic.
  6. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper.
  7. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit.

https://www.bbc.co.uk/food/recipes/tomato_confit_canapes_28293