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Queens Chronicle

Chronicle staff shares its favorite recipes Treat yourself to delicious holiday goodies

Season’s eatings

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Posted: Thursday, December 19, 2013 10:30 am | Updated: 11:34 am, Thu Dec 26, 2013.

The holiday season is the most wonderful time of the year to indulge in good food.

From sugar cookies to egg nogg, holiday parties feature some of the most delicious comfort food.

To make your holiday season extra special, the Chronicle staff shared some of their favorite sweet and savory recipes.

For starters, Editor Domenick Rafter’s pomegranate martinis are sure to put a tangy twist in your usual holiday spirits.

Pomegranate Martini

Ingredients:

• pomegranate juice

• vodka (use pomegranate flavored vodka for the extra kick)

• sugar

• pomegrante seeds

Directions:

Add 3 parts juice per 1 part vodka into a shaker with ice.

Shake the mix for 15 seconds.

Dip your martini glasses into water and place the rim of each glass on a plate with sugar, spinning gently.

Pour the cocktail into the glasses and garnish with 4 pomegranate seeds for each drink.

What are the holidays without an array of cookies?

Chronicle Editor Michael Gannon’s sister Liz Gannon-Graydon’s famous cathedral cookies put a unique spin on a classic treat.

Cathedral Cookies

Ingredients:

• 1 12-ounce package of chocolate chips

• 1 stick of butter

• 1 10-ounce package of miniature marshmallows, preferably multicolored

Directions:

Put butter in a double boiler.

Add chocolate chips and stir until blended.

Remove mixture from heat, stir and let cool.

After it cools, add marshmallows.

On two long pieces of foil, spoon out mixture and roll into a long shape.

Refrigerate overnight.

Cut logs into 1/4-inch slices and serve.

Cranberry sauce may seem like a dull side to go along with your holiday dinner but qboro Editor Tess McRae’s mom, Ellen McRae, has a recipe that will have you going for a second helping.

Cranberry Sauce

Ingredients:

• 1 navel orange

• 1 package of whole cranberries

• 1 cup of sugar

• 1/4 cup of pecans or walnuts (optional)

Directions:

Using a food processor or blender, chop the cranberries, the zest and inside of the orange, pecans and sugar for several seconds until the mixture reaches desired consistency.

Use a spoon to sample the mixture and add sugar accordingly.

Place into a glass or ceramic bowl and refrigerate until ready to serve.

If you don’t have a sweet tooth, Managing Editor Liz Rhoades’ spicy coleslaw will put a nice kick into your holidays.

Spicy Coleslaw

Ingredients:

• 1 1/4 cup sour cream

• 3/4 cup mayonnaise

• 2 tablespoons prepared horseradish

• 1/4 cup cider vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 small head savory or regular cabbage, shredded

• 1 small head red cabbage, shredded

Directions:

Stir together first six ingredients.

Add cabbage and toss well to coat.

Chill until ready to serve.

No matter if you celebrate the holidays with dinner at home or in one of Queens’ fine dining establishments, the most important part is spending time with the people you care about.

From the Chronicle family to yours, Happy Holidays!

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