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It's always fun to surprise guests a bit, and give them a fun twists on food and something a bit unexpected. This holiday season, I am all about boozy donuts. The best part is that you actually shoot in your favorite drink into the donuts.
Boozy Donuts with Creme Brulee Topping
Donuts are the new cupcakes, and this is an easy way to spruce-up a plain, store-bought donut from afternoon snack to fun dessert. • ½ cup of sugar
• 3 oz. liqueur of choice
I put together an event hosted by the Kardashian sisters in L.A., and we wanted to make a signature drink for each sister. For Kim, I heard her favorite cocktail was a drink called Xante Berry created by bartender Ricky Broni, so of course we made the drink for the party. After spending the spending the evening drinking KK's favorite it's now one of my favorite "pitcher drinks" as well. Berry Pitcher drink
• 1 1⁄2 oz Xanté• 1 1⁄2 oz fresh lemon juice
• 1 oz simple syrup
• 3 strawberries
In a pitcher, muddle the strawberries with simple syrup and add the lemon juice, Xanté (which can best be described as a pear cognac).
Let it sit until you're ready to serve, then add ice, and strain into your guests' glasses. No mixing necessary.
Tip: Simply take the recipe and multiply by as many cocktails you want to serve; estimate about 10 drinks per pitcher.
Linnea's family recipe for Swedish Meatballs
This recipe is total Swedish-ness on a plate, and my family has been making these meatballs for generations!• 1 lb ground beef • 1 garlic clove • 1 yellow onion • 1 egg • ½ cup bread crumbs, non flavored • ½ cup milk • ½ tsp salt • ½ tsp pepper • 2 tbsp parsley • 2 tbsp butter for frying
In a large bowl, grate the onion and garlic on a grater.
To the onion/garlic mixture, add the ground beef and egg.
In a separate small bowl, add the milk and bread crumbs. Let sit for a few minutes until milk is absorbed by the bread crumbs.
Add the bread crumb mixture to the ground beef, with salt and pepper and parsley. Stir.
Place in refrigerator to marinate the flavors for about 30 minutes.
Wet your hands, and roll small approximately 1 inch in diameter meatballs and place on a plate.
Heat a heavy pan on low to medium heat, ad butter and fry to a golden brown for about 7 minutes. Only fry about 1/3 meatball at a time to keep the pan hot. Keep a close eye on them, and turn often to make sure they brown on all sides.
