Santa cocktail

Baked Alaska

Gus Holiday Punch

Pudding

Hawkabelle

Served for sharing. Available as 2 / 3 courses

Silvertail

Puddings

Sides

Alternative Mains

Moonlighter

Sliced and served in cast iron skillets with a selection of sauces

Charcoal-Grilled Steaks

Fords Gin

Woodford Reserve

Tequila

In a large mixing pitcher, combine 1 cup of cranberry juice, 1 cup of orange juice, and 1 cup of vodka. Stir gently to mix the ingredients well.

Mix the Base Ingredients

Slowly pour in 1 cup of lemon-lime soda to the mixture. Stir gently to combine without losing the fizz.

Add Soda

Take your cocktail glasses and fill them with ice cubes to chill them before serving.

Prepare Glasses

Evenly pour the cocktail mixture from the pitcher into the prepared glasses over the ice.

Pour the Cocktail

Add a handful of fresh cranberries, a sprig of mint leaves, and a lime wedge to each glass for garnish.

Garnish

Serve immediately while the cocktail is cold and refreshing.

Serve

Cranberry Juice

Orange Juice

Vodka

Lemon-lime soda

Fresh Cranberries

Mint Leaves

Lime Wedges

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Preheat the Oven

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Mix Dry Ingredients

In a separate bowl, cream the softened butter until smooth. Gradually add the sugar and beat until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.

Cool the Cake

Once the cake is cooled, place the cake back into the clean cake pan. Soften the vanilla ice cream slightly at room temperature for about 10 minutes.

Prepare the Ice Cream

Spread the softened vanilla ice cream over the top of the cake, smoothing it out evenly. Place the cake in the freezer for at least 2 hours, or until the ice cream is firm.

Layer the Ice Cream

In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.

Whip Egg Whites

Add the cream of tartar to the egg whites and continue beating until soft peaks form.

Add Cream of Tartar

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form and the meringue is glossy.

Add Sugar Gradually

Add the vanilla extract and mix until well incorporated.

Add Vanilla

Preheat the oven to 500°F (260°C) or use a kitchen torch for browning the meringue.

Remove the cake from the freezer and spread the meringue topping over the ice cream layer, ensuring it completely covers the ice cream and seals in the edges.

Cover the Ice Cream

Place the cake in the preheated oven for 3-5 minutes, or until the meringue is golden brown. Alternatively, use a kitchen torch to brown the meringue evenly.

Bake or Torch

Remove from the oven, let it cool slightly, and slice to serve. Enjoy your Baked Alaska!

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Milk

Vanilla extract

Eggs

Vanilla ice cream

Egg whites

Cream of tartar

Measure the Water

Add the Salt

Stir the mixture until the salt is fully dissolved in the water.

Mix Thoroughly

If desired, chop fresh herbs finely and stir in 1 tablespoon into the saltwater mixture.

Add Fresh Herbs

Squeeze 1 tablespoon of lemon juice into the mixture for an added tangy flavor.

Incorporate Lemon Juice

Water

Fresh Herbs (e.g. parsley, cilantro)

Lemon Juice

In a large punch bowl, combine the cranberry juice, orange juice, and pineapple juice. Stir well to mix all the juices together.

Juice Mixture

Slowly pour the lemon-lime soda into the juice mixture, being careful to keep the carbonation intact. Stir gently to combine.

Add the fresh cranberries, orange slices, and pineapple chunks into the punch bowl. This will enhance the flavor and add a festive appearance.

Add Fruits

Tear the mint leaves slightly to release their aroma and add them to the punch for a refreshing touch.

Mint Garnish

If you prefer an alcoholic version, add the rum and/or vodka to the punch bowl and stir gently to combine.

Add Alcohol (if desired)

Serve the punch over ice in individual glasses for a refreshing holiday drink. Garnish with extra mint leaves, if desired.

Serve Chilled

Pineapple Juice

Lemon-Lime Soda

Orange Slices

Pineapple Chunks

Rum (optional)

Vodka (optional)

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.

Combine Dry Ingredients

Slowly pour in the milk while continuously whisking to avoid lumps. Make sure all the dry ingredients are dissolved.

Add Milk

Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble. This should take about 5-7 minutes.

Cook the Mixture

Once thickened, remove the saucepan from heat and stir in the vanilla extract and butter until fully melted and combined.

Add Flavorings

If you want chocolate pudding, sift in the cocoa powder and mix well until fully incorporated.

Add Cocoa for Chocolate Pudding

For a richer chocolate flavor, stir in chocolate chips while the pudding is still warm to allow them to melt slightly.

Incorporate Chocolate Chips

For a fruit-flavored version, fold in the fruit puree gently after removing the pudding from heat, mixing until well blended.

Make Fruit-Flavored Pudding

Pour the pudding into individual serving dishes or one large bowl. Cover with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.

Cool the Pudding

Refrigerate the pudding for at least 2 hours, or until set.

Chill Before Serving

Serve chilled, optionally topped with whipped cream, chocolate shavings, or fresh fruit.

Serve and Enjoy

Granulated Sugar

Cornstarch

Vanilla Extract

Butter

Cocoa Powder

Chocolate Chips

Fruit Puree (e.g., strawberry, banana)

In a mixing bowl, combine the cherry tomatoes and fresh basil.

Prepare the Caprese Salad

Drizzle the balsamic vinegar and olive oil over the mixture.

Toss gently to combine all ingredients and let sit for 10 minutes before serving.

In a bowl, mix minced garlic, lemon juice, dried oregano, salt, black pepper, and olive oil.

Marinate the Chicken

Add the chicken breasts to the marinade and let it marinate for at least 30 minutes.

Preheat your grill or skillet over medium-high heat.

Cook the Chicken and Asparagus

Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked.

In the same grill or skillet, add the asparagus and cook for about 4-5 minutes until tender.

Chop the dark chocolate into small pieces and place it in a bowl.

Prepare the Chocolate Ganache

In a small saucepan, heat the heavy cream until it just begins to simmer.

Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.

Stir the mixture until smooth and add the vanilla extract.

Serve the ganache warm with fresh raspberries on top.

Cherry Tomatoes

Fresh Basil

Balsamic Vinegar

Olive Oil

Black Pepper

Chicken Breast

Garlic

Dried Oregano

Asparagus

Dark Chocolate

Heavy Cream

Raspberries

Slice the fresh mozzarella and cherry tomatoes into bite-sized pieces. Layer them on a serving platter, alternating between mozzarella and tomatoes. Tuck fresh basil leaves in between the layers. Drizzle with balsamic reduction before serving.

Caprese Salad Assembly

Preheat your oven to 200°C (400°F). In a bowl, mix olive oil, lemon juice, minced garlic, salt, and black pepper. Place the salmon fillets in a baking dish and pour the marinade over them, ensuring they are well-coated.

Prepare the Salmon

On a separate baking sheet, toss the asparagus with a little olive oil, salt, and pepper. Spread them out in a single layer. Place both the salmon and asparagus in the oven and roast for about 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.

Roast the Asparagus

In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the dark chocolate, stirring until smooth and completely melted. Stir in the vanilla extract.

Chocolate Ganache

Pour the chocolate ganache into serving bowls and top with fresh berries. Allow to cool slightly before serving.

Serve with Berries

Fresh Mozzarella

Fresh Basil Leaves

Balsamic Reduction

Salmon Fillets

Fresh Berries

In a medium saucepan, combine the milk, granulated sugar, and salt. Whisk until well combined.

Combine Milk Mixture

Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally.

Heat Milk Mixture

In a separate bowl, whisk together the cornstarch and eggs until smooth.

Prepare Cornstarch Mixture

Slowly pour some of the hot milk mixture into the cornstarch and egg mixture while whisking continuously to temper the eggs.

Temper Eggs

Once combined, pour the tempered mixture back into the saucepan with the remaining milk mixture.

Continue to cook over medium heat, stirring constantly until the pudding thickens and starts to bubble. This should take about 5-7 minutes.

Cook Pudding

Remove the saucepan from heat and stir in the vanilla extract.

For chocolate pudding, add the cocoa powder to the pudding mixture after removing it from the heat and stir until fully incorporated.

Add Cocoa Powder

For berry pudding, fold in fresh or frozen berries into the pudding after it has cooled slightly.

Add Berries

For a richer pudding, fold in chocolate chips while the pudding is still warm until melted and smooth.

Add Chocolate Chips

Pour the pudding into individual serving dishes or a larger bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours to set.

Santa Cocktail