Tuesday , October 21 2014
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Christmas Marco Island style

By Chef Anne Feinman
thechefsexpress@aol.com

The Christmas Boat Parade is just around the corner and the Holidays are upon us. Put together some fun and delicious refreshments and invite friends and family to your home. Favorites of mine include this Christmas Cosmopolitan:

• 1 1/2 oz Green Apple Vodka.
• 1/2 oz Triple Sec.
• 1 tsp grenadine.
• 3 oz cranberrry juice.

Pour over ice and strain into your favorite martini glass. Garnish with a sprig of rosemary and a cranberry that will float on top.

A non-alcohol Holiday beverage treat:

• 4 cups apple juice.
• 3 cups pineapple juice.
• 2 cups cranberry juice.
• 1/4 tsp. nutmeg.
• 1 cinnamon stick.
• 2 tbsp lemon zest.

In a large kettle, combine apple juice, pineapple juice, cranberry juice, nutmeg, cinnamon stick, and sliced lemon zest. Simmer for 10 minutes. Pour over ice and enjoy.

As I am always looking for unique ways of presenting food, especially desserts, this Dessert Hamburger is sure to bring lots of smiles throughout the Holidays. The grandkids will love helping put these together.

• 2 (12 ounce) boxes vanilla wafers.
• 2 (10 ounce) boxes small keebler.
• Grasshopper fudge mint cookies. (peppermint patty cookies covered in chocolate)
• Yellow colored fruit rollups
• Red gumdrop
• Green gumdrop.
• 1/4 cup honey.
• 1/4 cup sesame seed.
• White frosting.
• Green, yellow, and red food coloring.
• 1 cup shredded sweetened coconut.

1. Prepare the “ketchup” and “mustard” by coloring small amounts of frosting red and orange.

2. Prepare the “tomatoes” and “pickles” by cutting the gumdrops into the desired shapes and sizes. I cut the red drops horizontally to create tomato slices and I cut the green drops in half and then make little cylinders and slice thinly to create the pickles.

3. Prepare “lettuce” by putting the coconut in a zip-top bag with a few drops of green food coloring and a couple drops of water. Shake bag until all shreds of coconut are the desired shade of green.

4. Prepare the “cheese” by cutting the fruit roll ups to the desired size, use a vanilla wafer as a guide for the size.

5. Prepare the tops of the “buns” by taking all the whole cookies out of one box, round side up, and dabbing a bit of honey on. Sprinkle some sesame seeds on every cookie.

6. Now assemble the rest of the cookie (this is where you can bring the kids in to help). Empty the second box of

cookies with the rounded side down. On each cookie dab a bit of the untinted frosting and stick a peppermint patty cookie to the bottom “bun” to create the “hamburger patty”.

7. Put a dab of frosting on the “hamburger patty” and put a pinch of the “lettuce” on top.

8. Place a “tomato” slice on top of the lettuce and two or three “pickle” slices on top of the tomato.

9. Spread “ketchup” and “mustard” on the top “bun” and place on top of the assembled burger. Christmas is my favorite time of year.

From the decorating, which my daughters love to do, to the kitchen, where I encourage lots of creativity. Find your favorite Christmas music, turn it on… put on your Holiday apron and dance! You’ll be surprised how inspired you will become.

Merry Christmas and Happy Holidays from Mangos Dockside Bistro at The Esplanade and The Chefs Express!

Lauren, Rick, Mike, Jamie, Chef Annie and Chef Jack, along with their staff, remind you that we are here for all your catering needs. Contact us at 239-393-2433 or 760 N. Collier Blvd. at The Esplanade.


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