Holiday Punch

Holiday Punch

This refreshing all-purpose beverage gets named Holiday Punch for this time of year, but truthfully, it’s wonderful anytime you have a gathering. It takes no time at all to mix together and has a festive flair with the addition of cranberries. 

It’s a game changer really! Why? Because it’s also very, very good with vodka or white rum.  So those who want to live it up a little can, while non-drinkers, designated drivers and kids also have something great to drink.  

It will allow you to free up some of your valuable time not having to fuss with cocktails and making sure everyone has a drink poured.  I find that if you serve this Holiday Punch and put out bottles of wine, most everyone is happy and can serve themselves. Not to mention it’s rather yummy to sip on with or without alcohol.  Cheers!

Holiday Punch
Print Recipe
    Servings Prep Time
    6 litres 15 minutes
    Servings Prep Time
    6 litres 15 minutes
    Holiday Punch
    Print Recipe
      Servings Prep Time
      6 litres 15 minutes
      Servings Prep Time
      6 litres 15 minutes
      Ingredients
      Servings: litres
      Instructions
      1. Trim ends from oranges, limes and lemons. Cut into 1/8' slices.
      2. Add cranberry juice, pineapple juice and ginger ale to a large punch bowl or beverage dispenser with a spigot. Stir to combine and top with fruit. Serve immediately.
      Recipe Notes

      -If liquid ingredients are not chilled prior to mixing, serve over a small amount of ice if desired.

       

      Product Favourites!

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Rosemary Buttermilk Rolls

      Rosemary Buttermilk Rolls

      Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary.  This makes them absolutely perfect along side your baked ham or golden roasted turkey.  There’s almost nothing better than freshly baked bread, filling the kitchen with an amazing aroma.  The kind that sparks a memory and elicits a feeling of comfort. 

      These lovely rolls are easier than you think, requiring no fancy equipment and use everyday ingredients. When making bread, it’s important to distribute the yeast evenly, whether you’re using fresh yeast or dry yeast.  Because I’m using dry yeast, I bloom it with the liquids and sugar prior to mixing. This not only ensures the yeast will be evenly dissolved and distributed but also gives it a head start in the production of carbon dioxide which helps make the bread rise. 

      You won’t be disappointed, and neither will your guests.  Rosemary Buttermilk Rolls are delicious and simple and will make your holiday table the best it can be.  Enjoy!

      Rosemary Buttermilk Rolls
      Print Recipe
        Servings Prep Time
        12 rolls 30 minutes
        Cook Time Passive Time
        18-20 minutes 105 minutes
        Servings Prep Time
        12 rolls 30 minutes
        Cook Time Passive Time
        18-20 minutes 105 minutes
        Rosemary Buttermilk Rolls
        Print Recipe
          Servings Prep Time
          12 rolls 30 minutes
          Cook Time Passive Time
          18-20 minutes 105 minutes
          Servings Prep Time
          12 rolls 30 minutes
          Cook Time Passive Time
          18-20 minutes 105 minutes
          Ingredients
          Servings: rolls
          Instructions
          1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
          2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
          3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
          4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
          5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
          6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
          Recipe Notes

          -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

          -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

          Product Favourites

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Cranberry Almond Roasted Broccoli

          Cranberry Almond Roasted Broccoli

          With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

          Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

          Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

          Cranberry Almond Roasted Broccoli
          Print Recipe
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            6-8 people 15 minutes
            Cook Time
            20 minutes
            Cranberry Almond Roasted Broccoli
            Print Recipe
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              6-8 people 15 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 400℉.
              2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
              3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.

              Cranberry Pork Rib Roast

              Cranberry Pork Rib Roast

              Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

              I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

              Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

              Cranberry Pork Rib Roast
              Print Recipe
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Cranberry Pork Rib Roast
                Print Recipe
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  Pork Rib Roast
                  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                  Cranberry Apple Sauce
                  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

                  Savory Mushroom Bread Pudding

                  Savory Mushroom Bread Pudding

                  As much as I’m gonna miss summer, I can’t help but be happy about cooking up warm casseroles, holiday squares and hearty soups.  This golden and eggy Savory Mushroom Bread Pudding, with its flecks of vegetables and herbs is EXACTLY why I love the fall.  I could go on about brightly coloured fall leaves, pumpkins, and apple desserts, but in the end, this glorious casserole wins my heart this fall. 

                  It’s a dish I’ve made plenty of times, always with great results and never disappointing. The only sad thing is, it makes quite a lot, feeding 10-12 people.  Sad only because the only time I make it, is when I have enough company to warrant a casserole of this size.  So, with that being said, it’s perfect for a crowd, and can be prepped up to one day ahead, helping you manage your time when feeding a small army. 

                  If you’ve never had a savory bread pudding, you must give this glorious Savory Mushroom Bread Pudding a try.  It takes a bit of time to prepare, but worth every minute.  Enjoy!

                  Recipe source for Savory Mushroom Bread Pudding:  Adapted from Epicurious Savory Bread Pudding with Mushrooms and Parmesan Cheese

                  Savory Mushroom Bread Pudding
                  Print Recipe
                    Servings
                    10-12 people
                    Cook Time Passive Time
                    60 minutes 70-75 minutes
                    Servings
                    10-12 people
                    Cook Time Passive Time
                    60 minutes 70-75 minutes
                    Savory Mushroom Bread Pudding
                    Print Recipe
                      Servings
                      10-12 people
                      Cook Time Passive Time
                      60 minutes 70-75 minutes
                      Servings
                      10-12 people
                      Cook Time Passive Time
                      60 minutes 70-75 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
                      2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
                      3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
                      4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.