Garden of the Gods Collection supplies RMFR with some naughty and nice recipes that can please even the most contrary of personalities at your holiday shindig.
White Nights Martini
A cocktail inspired by the cold winter nights around Christmastime in St. Petersburg, Russia. This white chocolate martini has the essence of orange and nutmeg and the complimentary flavors bring out notes in the Stolichnaya.
Ingredients:
- 2 oz. Stoli Vodka
- 1 oz. Grand Marnier
- 1 oz. Godiva White Chocolate liquer
- 1 oz. vanilla almond milk
- Soft whipped cream, flavored with powdered sugar and vanilla
- Fresh nutmeg
- Orange zest
- Shaved white chocolate
Prepare a 6-oz. martini glass by moistening the rim with Grand Marnier (a dash is enough) and dip the rim into the shaved white chocolate. Chill the glass in the refrigerator for at least 10 minutes.
Fill ice in a shaker or a pint glass and add the first four ingredients. Stir for 15 seconds but do not shake! Strain into a cold martini glass.
Top with a few dollops of the soft whipped cream. Using a microplane, grate fresh nutmeg over the whipped cream, then grate orange zest on top.
Serve immediately and enjoy the white nights of the season.
Gluten-Free Cranberry Walnut Chocolate Chip Cookies
Ingredients:
- ½ cup butter
- ¾ cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 ½ cups gluten-free “Cup 4 Cup” flour
- 2 tsp. cornstarch
- ½ tsp. baking soda
- ¼ tsp. Kosher salt
- ½ cup dried cranberries
- ½ cup walnut pieces
- ½ cup mini chocolate chips
Makes about 24 cookies–
Preheat oven to 350 degrees Fahrenheit. Place room temperature butter and sugar in a standup mixer with paddle attachment and cream together on high speed.
Once butter and sugar are light and fluffy, add egg and vanilla extract. Mix on medium speed until combined. Add cornstarch, gluten-free flour, salt and baking soda and mix until combined.
Add dried cranberries, walnut pieces and mini chocolate chips. Mix until incorporated. Scoop out 1-inch balls onto a parchment-lined baking sheet, leaving room in between. Bake for 10 minutes or until golden brown.
*All images courtesy of Garden of the Gods Collection
