Tim Laird, America’s CEO — Chief Entertaining Officer — has some appetizer and cocktail recipes for the holidays:
Cran-Ginger Cocktail
In a rocks glass with ice, add:
2 ounces Southern Comfort Gingerbread Spice
3 ounces cranberry juice
Garnish with a lemon wedge.
*For an alcohol–free version, simply substitute 1 ounce ginger syrup for the Southern Comfort.
Hot Gingerbread Cider
In a mug, add:
2 ounces Southern Comfort Gingerbread Spice
3 ounces hot apple cider
Garnish with a cinnamon stick.
*For an alcohol–free version, simply substitute 1 ounce ginger syrup for the Southern Comfort.
Savory and Sweet Crostini
1 baguette, sliced into ¼-inch slices (approximately 50)
Olive oil
Kosher salt
Fresh ground black pepper
Preheat oven to 350 degrees.
Place the baguette slices on two large rimmed baking sheets. Brush both sides with oil and season with salt and pepper. Bake until golden for 15 – 20 minutes, turning over halfway through cooking. Top as desired and serve.
Topping Suggestions:
- Creamy Gorgonzola (Italian Blue Cheese), Sliced Seedless Grapes, Toasted Walnuts
- Creamy Goat Cheese, Pomegranate Seeds, Roasted Pistachios
- Pumpkin Butter, Gruyere Cheese, Sliced Apples
- Ricotta Cheese, Fig Jam, Prosciutto
- Cream Cheese, Smoked Salmon, Dill Sprigs
Pumpkin Pie Milkshake
This is a great was to serve your leftover pumpkin pie!
In a blender, add:
4 ounces half & half (more if needed)
¼ pumpkin pie
4-6 ice cubes
Blend until smooth and creamy.
Garnish with a dash of pumpkin pie spice
Ginger Spice Bread Pudding
8 tablespoons (1 stick) unsalted butter, melted
4 tablespoons unsalted butter, melted
16 cups lightly packed, day old (very dry) egg bread cubes, approximately 1 pound (2 loaves), crust removed
3 eggs
1½ cups sugar
2 tablespoons vanilla extract
1 teaspoon freshly grated nutmeg
1½ teaspoons ground cinnamon
3 cups half & half
¾ cup golden raisins, soaked in Southern Comfort Gingerbread Spice
¾ cup flaked coconut
1 cup toasted pecans, coarsely chopped
Preheat oven to 350 degrees.
Pour 8 tablespoons butter into 13 x 9-inch baking pan; swirl it around to coat bottom and sides. Pour excess butter and additional 4 tablespoons butter into a small bowl; set aside. In a large bowl, beat eggs and sugar with an electric mixer until thickened and light lemon-colored, 3 – 4 minutes. Add vanilla, nutmeg, cinnamon, half & half, raisins, coconut, pecans and reserved butter, beat on low speed to combine. Place 1 layer of bread cubes in buttered baking dish. Pour half the liquid mixture over bread in baking dish, distributing nuts, coconut and raisins evenly. Continue to layer bread cubes and liquid mixture until both have been used. Press bread down into liquid often to make sure all cubes are covered. Set pan aside until bread has absorbed all of the liquid, 30 – 45 minutes. Bake until crusty and golden brown on top, 45 – 60 minutes. While pudding is baking, prepare Gingerbread Sauce. Cool bread pudding to lukewarm, poke with a fork and soak the pudding with the warm sauce. Serve warm or at room temperature.
Serves 12 – 18
Gingerbread Sauce
4 tablespoons unsalted butter, room temperature
1 cup sugar
1 cup heavy whipping cream
½ cup Southern Comfort Gingerbread Spice
In a heavy saucepan, heat the butter and sugar until melted and sugar has dissolved. Add the cream and Southern Comfort Gingerbread Spice, cook until silky smooth and light in color, about 15 minutes.
Note: For an alcohol-free version, soak the raisins for the bread pudding in gingerbread syrup and substitute ¼ cup gingerbread syrup for the Southern Comfort in the sauce.
