Holiday Party Recipes: Last Minute Tasty Treats! (Access Hollywood Live)
First Published: December 11, 2012 2:07 PM EST Credit: Access Hollywood
LOS ANGELES, Calif. -- ‘Tis the season for holiday parties. If you’re hosting an upcoming bash, but still don’t have it together, here are some ideas on how to make your menu festive in a flash.
Access Hollywood Live’s favorite party planner Mark Addison stopped by to show Billy Bush and Kit Hoover simple drink and food recipes that’ll make the most reluctant host a hit with guests.
HOLIDAY GINGER CHEER
15 oz. vodka
15 oz. ginger ale
6 oz. cranberry juice
1.5 oz. fresh lime juice
Mix all the ingredients. Garnish with candied ginger.
SPICED CIDER RUM PUNCH
30 oz. unfiltered apple juice
4 whole cloves
3 cinnamon sticks
2 star anise pods
6 oz. rum
Put the apple juice in a large pot with whole cloves, cinnamon sticks and star anise. Bring the mixture to a boil, then remove from heat. Once the juice has cooled, add ice and rum. Garnish with a cinnamon stick.
INSTANT EGG NOG
4.5 oz. Bailey’s hazelnut
3 oz. rum
Nutmeg or pie seasoning
Combine the Bailey’s and rum in a mixing bowl. Pour into a pitcher. Sprinkle a little bit of nutmeg or pie seasoning to top it off and serve.
BAKED BRIE WITH CRANBERRY-ORANGE RELISH
1 can (11 oz.) Mandarin oranges
1/2 cup golden raisins
2 small wheels (about 8 oz. each) ripe Brie
I can (16 oz.) whole-berry cranberry sauce
1 tsp. grated orange zest
Drain juice from Mandarin oranges into a medium bowl. Stir in raisins, cover and let sit for 1 hour. Drain. Heat oven to 300-degrees and place wheels of Brie on baking sheet. To prepare the relish, chop Mandarin oranges. Add to soaked raisins. Stir in the cranberry sauce and orange zest. Put the relish on top of the Brie and bake for 20 minutes or until feels soft in the center. Transfer to serving plates and serve with a variety of crackers.
2 cans (13 3/4 oz. each) artichoke hearts in water, drained
1 cup grated Parmesan cheese
1 can (4 oz.) diced chilies, drained
1 cup light mayo
1 clove minced garlic
Heat oven to 400-degrees. Chop artichokes into small pieces. Mix artichokes, Parmesan cheese, chilies, mayo, and garlic in a small oven-to-table baking dish. Spread the top evenly with a spatula. Bake for 10 minutes or until bubbly. Serve with festive red and green tortilla chips.
SWEET POTATO BAR
2 cans (15 3/4 oz each) sweet potatoes, drained
1/2 cup light brown sugar
1/4 cup butter, melted
Dash of salt
Preheat the oven to 350-degrees. Mix the ingredients in a mixer, then pour into a baking dish. Bake uncovered for 25 minutes.
Serve the sweet potato with toppings on the side. Your guests can choose which topping they would like.
For more, visit MarkAddison.com.
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