Poinsettias Food

POINSETTIA (COCKTAIL)

Steps:

• Pour Cointreau and cranberry juice in a champagne flute; top off with champagne.
• Enjoy in moderation!

POINSETTIA

Steps:

• Pour into a fluted champagne glass.
• Stir and serve.

POINSETTIA COOKIES

Steps:

• 1. Cream butter in a large bowl with an electric mixer. Add confectioners' sugar; beat well. Beat in the egg and extracts. Blend in the flour and salt. Form the dough into two disks and wrap them in plastic. Chill the dough well.
• 2. Remove one disk from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia). Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
• 3. Preheat oven to 350°F. Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.

POINSETTIA COCKTAIL

Steps:

• Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.

POINSETTIA

Steps:

• Chill the triple sec, cranberry juice, champagne and a martini glass in the fridge until cold.
• Pour the triple sec and cranberry juice into the chilled glass, then slowly top up with the champagne and garnish with the bay leaf.

POINSETTIAS CUPCAKES

Steps:

• Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla; increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.
• Put 1/3 of the frosting into a medium bowl and the remaining 2/3 into a second bowl. Color the smaller amount of frosting with the green food coloring and stir to combine. Color the larger amount of frosting with 5 to 10 drops of red food coloring - until a dark red color is achieved. Transfer the green buttercream to a disposable piping bag fitted with a #63 leaf piping tip. Transfer the red buttercream to a disposable piping bag fitted with a #366 leaf piping tip.
• Pipe a dollop of red buttercream on the tops of each cupcake and smooth with a small offset spatula to cover the tops.
• Pipe red buttercream on top of each cupcake creating petals in a star shape. Pipe a second star shape pattern on top of the first but offset the points so they are in between the first layer of petals. Pipe the green frosting with the flat side of the piping tip facing towards the cupcake and make leaves in between each of the bottom layer of petals. Pipe a cross shape with the red frosting in the center of the flowers. Sprinkle the centers with silver dragees.