Charcuterie Wreath

Ingredients

  • 20 pitted green olives
  • 4 ounces sliced salami
  • 12 ounces marinated artichokes, drained
  • 1 pint cherry tomatoes
  • 8 ounces pearl mozzarella balls
  • 20 bamboo skewers

Directions

  1. Assemble skewers as follows, green olive, salami slice, folded into quarters, artichoke heart, cherry tomato and mozzarella ball.
  2. Repeat remaining skewers.
  3. To assemble tray, place skewers in a circle on a round platter.

Recipe and photo provided by INFRA.

Coconut Almond Tart

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup cane sugar
  • 6 tablespoons plant-based butter, melted

Filling

  • 1 14-ounce can coconut milk
  • 6 tablespoons cane sugar
  • 4 egg yolks
  • 1 ounce semi-sweet chocolate, finely chopped

Topping

  • 1-2 tablespoons cocoa powder
  • 1 ounce semi-sweet chocolate, chopped
  • 1 teaspoon neutral oil

Directions

  1. Preheat oven to 350F.
  2. Combine almond flour, cocoa powder and sugar in a bowl Pour in melted butter and mix until fully incorporated.
  3. In small saucepan, whisk egg yolks and sugar until blended. Then whisk in a coconut milk.
  4. Heat mixture over medium-low heat until thickened, stirring constantly. Remove from heat and add in chocolate; stir in until melted.
  5. Pass the chocolate custard through a fine mesh sieve and set aside to cool slightly, covered with plastic film.
  6. When filling had cooled, pour into crust and smooth the top. Refrigerate until set, approximately 3 to 4 hours.
  7. To complete the tart, dust with cocoa powder. Melt chocolate and oil in a double broiler, then drizzle over tart. Chill for an hour before serving.

Recipe and photo provided by INFRA.

Coconut Cashew Eggnog

While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!

Ingredients

  • 1 1/3 cups untoasted cashews, soaked overnight
  • 1 quart coconut milk from a carton
  • 1/3 cup cane sugar
  • ¾ teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • Freshly grated nutmeg, optional

Directions

  1. Place all ingredients in a blender and run until mixture is very smooth and frothy.
  2. Place eggnog in a serving pitcher and chill for an hour before serving.
  3. Pour into serving glasses and grate nutmeg on top.
  4. Optional: add 1 ounce of bourbon or brandy per serving glass

Recipe and photo provided by INFRA.

Sweet Onion Pull-Apart Cheese Bread

This sweet onion pull-apart cheese bread is the ultimate semi-homemade party snack. Sweet and savory, cheesy and crispy, you’ll have everyone coming back for more. It’s less of a recipe to cook as it is instructions to combine. If you can slice bread and open a jar, you’ll have no trouble creating this delectable, celebratory loaf!

Ingredients

  • 8 ounces shredded mozzarella cheese
  • 8 ounces shredded Jarlsberg cheese
  • 1 cup caramelized onion or prepared caramelized onion jam
  • 1 sourdough boule
  • 3 tablespoons salted butter, softened
  • 1 tablespoon fresh thyme leaves

Directions

  1. Preheat oven to 375°F. Combine cheeses and caramelized onion in a bowl and set aside.
  2. Slice bread into one-inch-thick slices leaving the base of slices attached at the bottom of the boule. Rotate boule 90º and repeat slicing to form a grid pattern. Place on a parchment-lined baking sheet.
  3. Brush the inside slices with melted butter.
  4. Stuff the cheese mixture into sliced boule and sprinkle with thyme leaves.
  5. Bake boule for 20-25 minutes or until cheese has melted.

Recipe and photo provided by INFRA.

Turkey Tamale Pie

Ingredients

Turkey Filling

  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 tablespoons, garlic minced
  • 28 ounces fire-roasted crushed tomatoes
  • 2 teaspoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 2 pounds shredded cooked turkey

Corn Bread Topping

  • 2 cups cornmeal
  • 1 1/2 teaspoons sea salt
  • 2 cups whole milk
  • 3 large eggs, beaten
  • 1 cup shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup frozen corn kernels, thawed

Directions

  1. Preheat over to 350F.
  2. Heat oil in a large saucepan over medium heat. Add onion and sauté until tender. Stir in garlic and cook for a minute then add crushed tomatoes, tomato paste and spices. Bring mixture to a gentle simmer and cook for 10-15 minutes. Remove from heat and fold in turkey.
  3. Place mixture evenly in a 9 x 13 oven safe baking dish. Allow micture to cool slightly.
  4. For the topping, whisk together cornmeal, salt, milk and corn kernels. Pour mixture over turkey.
  5. Bake for 45 minutes or until center is set and top is golden brown.
  6. Serve with avocado, cilantro, cotija cheese and salsa, if desired.

Recipe and photo provided by INFRA.