Jingle Bell Cranberries On Boston Lettuce Food

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JINGLE JUICE



Jingle Juice image

All the festive fruits come together in this giant punch bowl cocktail. With just the right amount of sweet from the pomegranate and cranberry juices, fizz from the prosecco and booze from the gin and orange liqueur, this dump and stir drink will have your guests running back for more.

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Yield 20 to 24 servings

Number Of Ingredients 9

6 cups pomegranate juice
6 cups cranberry juice
1 1/2 cups gin
2/3 cup lime juice (from about 6 limes), plus lime slices, for garnish
1/4 cup orange liqueur, such as Grand Marnier
One 750-milliliter bottle prosecco, chilled
2 cups frozen cranberries
1/2 cup pomegranate seeds
Fresh mint sprigs, for garnish

Steps:

  • Add the pomegranate juice, cranberry juice, gin, lime juice, orange liqueur, prosecco and ice to a large punch bowl; stir to combine. Add the cranberries, pomegranate seeds and lime slices. Ladle into cups and garnish with mint sprigs.

BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON



Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton image

Provided by Paul Grimes

Categories     Salad     Side     No-Cook     Low Carb     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Red Wine     Fall     Winter     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 large heads Boston lettuce
3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)
1 tablespoon finely chopped shallot
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
1 cup walnut pieces, toasted
1/4 pound Stilton, crumbled or shaved (with a cheese plane)

Steps:

  • Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
  • Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
  • Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

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