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Recipe: Snow Queen Cocktail

Recipe: Snow Queen Cocktail

Ingredients

3 fl oz white chocolate liqueur
2 fl oz vodka
1 fl oz peppermint schnapps, plus extra for rim of glass
2 tbsp heavy cream
cup white, red or green sanding sugar for rim

Directions

Using some peppermint schnapps, wet the rim of a martini or coupe glass. Dip in sanding sugar until rim is coated.

In a cocktail shaker, combine white chocolate liqueur with vodka, schnapps and heavy cream.

Fill shaker with ice and shake well.

Strain mixture into the prepared glass and serve.

Cranberry Hand Pies

Cranberry Hand Pies

Ingredients

For the Pastry
2 ½ cups unbleached all-purpose flour
1 tbsp granulated sugar
½ tsp salt
20 tbsp cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
4-6 tbsp ice cold water
Filling and Assembly
1 lb fresh cranberries
1 ½ cups granulated sugar
2 tbsp orange juice
1 tsp pure vanilla extract
½ tsp corn starch or instant tapioca
1 egg, beaten
coarse sanding sugar for topping

Directions

For the Crust

Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

Form dough into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

For the filling

Combine the cranberries, sugar, orange juice, vanilla and starch in a medium saucepan. Cook over medium heat until the mixture comes to a simmer. Cook another 6 minutes, some cranberries will burst and mixture will start to thicken. Transfer the cranberries to a bowl and cool to room temperature. Sauce will thicken as it cools. DO AHEAD: You can make this filling up to 5 days ahead of when you want to use it.

Assembly

Pre-heat the oven to 375 degrees Fahrenheit with the racks in the middle. Line two baking sheets with parchment paper; set aside. Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. On a lightly floured surface, roll out one dough disk into 1/8 inch thickness. Punch out heart or round shapes I used a 4 inch heart cookie cutter.

Spoon 1 heaping tablespoon of the cranberry mixture onto the middle of a dough heart. Wet the rim of the disk with some egg wash Place another heart on top. Crimp the edges with a fork or your fingers. Continue with the rest of the dough and filling. Place shapes on 2 cookie sheets. Refrigerate pies for 45 minutes.
You will likely have filling left over, it’s great on pancakes or mixed into oatmeal.

Remove pastry With a sharp knife, make a X on the top to vent. Brush on egg wash and dust with some sugar.

Bake for 30-35 minutes, until the edges are golden brown. Let cool on baking sheets for 5 minutes, transfer to a wire rack and let cool completely.

Recipe: Sparkling Pear Champagne Cocktail

Ingredients

Directions

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

Ingredients

Directions

Recipe: Sparkling Pear Champagne Cocktail

This sparkling cocktail is the perfect way to ring in the New Year or any special occasion.

2 cocktails

2 oz pear juice (no added sugar)
2 oz Poire Williams (pear brandy)
8 oz chilled dry Champagne or sparkling wine (Prosecco or Cava)
thinly sliced fresh pear, for garnish (optional)

Pour the pear juice and Poire Williams into two Champagne flutes. Top with Champagne. Garnish with fresh pear slices.

Recipe: Dutch Speculaas Cookies with Peppermint Crunch Icing

Delicious traditional, thin, crisp, dark-brown cookies that originate from the Netherlands. They are extra satsifying with the festive icing! Serve for Christmas and holiday gatherings.

2 dozen 3-4 inch cookies

–cookies
1/2 cup (8 tablespoons, 113g) cold unsalted butter, cut into 1/4 inch pieces
3/4 cup (159g) light brown sugar
1 tsp pure vanilla extract
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 tsp Kosher salt
1 1/2 cups (177g) Unbleached All-Purpose Flour
1/2 cup (46g) almond flour, blanched and unblanched
1 tsp baking powder
2 to 4 tbsp (28g to 57g) milk (regular or low-fat)
–glaze
1/2 cup (57g) confectioners’ or glazing sugar
3-4 tsp milk or water
crushed candy canes

For the cookies:
In the bowl of a stand mixer, beat together the butter, sugar, vanilla, spices, and salt using the paddle attachment.
Mix in the flour, almond flour, and baking powder, in two additions. Add enough milk to make a stiff dough.
Using your hands on a lightly floured work surface, work the dough into two disks, wrap in plastic, and refrigerate for 2 hours or overnight.
Preheat the oven to 325°F with the racks in the middle. Lightly grease, or line two baking sheets with parchment.
Roll the dough 1/8″ to 1/4″ thick, working with one disk at a time. Cut out shapes using cookie cutters, and carefully transfer the cookies to the prepared pans.
Bake the cookies for for 15 to 20 minutes, until they’re lightly browned around the edges.
Remove them from the oven and transfer to a rack to cool. When they cool, they will become firm up and become quite hard.
For the icing:
In a medium bowl, stir together the sugar and enough milk or water to create a thick but smooth, drizzle-able icing.
Working with one cookie at a time, drizzle the icing over the cookies in any pattern you wish. Top immediately with some crushed candy cane. Continue until you have decorated all of the cookies. Let the icing dry then

Recipe: Peppermint White Russian

Add festive flair to your holiday gatherings with this delicious Peppermint White Russian cocktail. Great for winter entertaining!

1 White Russian cocktail

2 ounces vodka
2 ounces coffee liqueur (Kahlúa)
1 ounce peppermint schnapps
2 ounces heavy cream
—top with
whipped cream
crushed candy cane
peppermint stick

Fill a rock glass with ice. Add the vodka, coffee liqueur and schnapps. Pour heavy cream over the top. Top with whipped cream, crushed candy cane and a peppermint stick.

Recipe: Apple Cider Mojitos

The flavors of fall and winter combine in this quenching and delicious Apple Cider Mojitos cocktail. A great recipe for entertaining and holiday parties.

2 cocktails

–cinnamon brown sugar simple syrup
1 cup light brown sugar
2 cinnamon sticks
1 cup water
–Apple Cider Mojito
1/2 lemon
3 sprigs fresh mint
1/4 cup apple cider
1/4 cup cinnamon brown sugar simple syrup
1/4 cup gold rum
splash of club soda
–for garnish
fresh mint, apple slices, pomegranate and cinnamon

–Cinnamon Brown Sugar Simple Syrup
In a small saucepan over medium heat bring the water and sugar to a boil. Stir so the sugar dissolves. Add the cinnamon sticks. Remove the pot from the heat and let the mixture cool to room temperature, the flavors from the cinnamon sticks will infuse the simple syrup. Once cooled discard the cinnamon sticks. Pour into a mason jar and store in the refrigerator until ready to use. This simple syrup can be stored in the fridge for up to a month.
–Apple Cider Mojito
Add the lemon and mint to a cocktail shaker. Using a muddler, press out the juices from the lime and mint.
Add the apple cider, simple syrup, rum and a handful of ice to the shaker.
Cover and shake until the cocktail is well combined.
Fill a rocks glass halfway with crushed ice. Pour the cocktail into the glass and top with club soda and the garnishes.

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions