Not sure what to make for the holidays? No worries! It is the season to be jolly after all. The next time you need to put together a holiday dinner and impress your guests, make a stop at your liquor cabinet before heading to the kitchen. Now you can find your favorite drink flavors in these amazing holiday dishes.
Shrimp with tequila cocktail sauce
2 lbs (or more) Large shrimp, peeled
and deveined
2 quarts Salted water
Lemon
Cocktail Sauce:
3 cups ketchup
3 cups chili sauce
1 cup Jose Cuervo Especial® Tequila
1 cup prepared horseradish
1/2 cup Worcestershire sauce
1/3 cup lemon juice
2 tbsp hot pepper sauce
Salt and pepper to taste
Place shrimp in boiling salted water.
Cook just until pink,
about 3 to 5 minutes.
Drain and chill. Blend all cocktail sauce
ingredients and chill.
Serve shrimp and sauce with lemon.
Wine Country Glazed Salmon
3 tbsp olive oil
1 clove garlic, finely minced
1/2 cup Sterling Vintner’s
Collection® Cabernet Sauvignon
1/4 cup honey
2 tbsp Worcestershire sauce
1/2 tsp cracked pepper
1 sprig fresh rosemary, chopped
2 (4–6 oz) salmon fillets, seasoned
to taste with salt and pepper
For the glaze: In a small saucepan over medium-high heat, add 1 tbsp
of the olive oil and cook garlic until lightly browned and fragrant (do
not over-brown or garlic will become bitter).
Remove pan from heat and
add the Sterling Vintner’s Collection® Cabernet Sauvignon, honey and
Worcestershire sauce.
Stir to combine. Allow mixture to reduce
by half (approx. 3 min.) before adding cracked pepper and
rosemary. Set aside to thicken.
Heat a large skillet over medium-high heat
for 1 minute.
Add the remaining 2 tbsps
olive oil; swirl to coat bottom of pan.
Add
the seasoned salmon fillets and cook
for 2–3 min. per side.
Carefully check
for doneness by watching for signs that
salmon is beginning to flake.
Transfer the
cooked fillets to serving plates.
Drizzle
with wine glaze.
Serves 2.
Original Irish Cream Cheesecake
3/4 lb coconut or digestive biscuits
3/4 cup butter
1/2 lb cottage cheese
1/2 lb cream cheese
2 tbsp cold water
1 package unflavored gelatin
Juice and rind of 2 lemons
6 tbsp Baileys® Original Irish Cream
1/2 pint whipping cream
2 egg whites
1/4 lb powdered sugar
2 oz melted chocolate
Crust: Combine coconut or crushed biscuit crumbs with
melted butter. Press into springform pan. Chill.
Filling: Sieve cottage cheese; mix with cream cheese
and beat well.
Mix gelatin with cold water and let set
5 minutes.
Heat over hot water to dissolve. Blend into
creamed mixture.
Add lemon juice and rind, and
continue beating until mixture is very smooth.
Beat in Baileys® Original Irish Cream.
Beat in
whipping cream and fold into cheese mixture.
Beat egg whites until stiff; gradually add
sugar. Carefully fold egg whites into batter.
Pour into crumb crust. Refrigerate 6 hours.
Drizzle melted chocolate over cheesecake
before serving.
NOTE: Add more Baileys®
Original Irish Cream for more flavor.