Your Festive Feast Awaits

It’s beginning to look a lot like the holidays here at Red Lightning Books! Whether you're hosting a holiday cocktail party or bringing a dish to share for all to enjoy — the 4 recipes below will have you covered!

Strawberry Punch

Potent Punches

 

 From Potent Punches

 By Barbara Mealey

 Foreword by Albert W. A. Schmid

 

*Yields: 20 6-ounce servings

Ingredients:

  • 1 10-oz. pkg. frozen strawberries

  • 1 8-oz. can crushed pineapple (canned in own juice; do not drain)

  • 1 7-oz. can frozen lemonade

  • 3 28-oz. bottles ginger ale

  • 2-2½ c. vodka​

Directions:

  1. Blend in blender the strawberries, pineapple, and lemonade.

  2. Add ginger ale and vodka.

*Vodka can be omitted

Pineapple Pizzas with Berries, Raspberry/Cardamom “Marinara” and Coconut “Mozzarella”

The Wellness Lifestyle

 

 From The Wellness Lifestyle

 By Daniel Orr and Kelly Jo Baute

 

 

*Makes 4 healthy servings

Ingredients:

  • 1 cup fresh or frozen raspberries (thawed)

  • 1 tablespoon honey (or agave or maple)

  • Seeds from one cardamom pod

  • 1/2–3/4 of a ripe pineapple, top and bottom removed, peeled, sliced into 1/2-inch thick rounds

  • 4 strawberries, washed and diced

  • 1/2 cup blueberries

  • 8-10 blackberries, cut in half

  • ¼ cup sugar-free shredded organic coconut

Directions:

  1. For the “marinara” combine the raspberries, sweetener and cardamom seeds in a blender and puree until smooth. Chill until needed.

  2. Just before serving place a pineapple round on each plate.

  3. Spoon over a little of the “marinara” in the middle of the pineapple.

  4. Decorate with berries and sprinkle with shredded coconut “mozzarella.”

  5. Garnish with pineapple leaves.

Oven-Fried Sriracha Honey Hot Chicken

The Essential Pantry

 

 From The Essential Pantry

 By Maggie Green

 Photographs by Sarah Jane Sanders

 

*Serves 6

Ingredients:

        For the Chicken Thighs

  • 6 boneless chicken thighs (about 1 and 1/2 pounds)

  • 1 cup milk or buttermilk

  • 1 teaspoon kosher salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • Dash of hot red pepper sauce

  • 2 tablespoons butter

  • 2 tablespoons canola oil

        For the Chicken Breading

  • 1 cup all-purpose flour

  • 1/2 cup Panko

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

        For the Sriracha Honey Sauce 

  • 1/4 cup honey

  • 2 tablespoons Sriracha

  • 1 tablespoon water

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

Directions:

*Preheat the oven 425°F.  

  1. Place the chicken thighs in a large baking dish.

  2. Mix together the buttermilk, salt, onion powder, garlic powder, and hot sauce.

  3. Pour over the chicken and turn the chicken to coat with the buttermilk.

  4. Cover and refrigerate for at least 2 hours.

  5. Place butter and oil on the baking sheet and set aside.

  6. Combine in a shallow dish the flour, Panko, garlic powder, thyme, salt, and pepper.

  7. Remove the chicken from the refrigerator.

  8. Place the preheated the baking sheet with the oil and butter in the oven. You want to heat the oil and butter and the baking sheet. Watch carefully to not burn the butter. Remove the baking sheet from the oven and set on a heat-proof surface.

  9. One at a time remove chicken thighs from the milk and let excess drip off.

  10. Dredge the chicken in the Panko mixture to coat on both sides.

  11. Using tongs, place the chicken thigh on the baking sheet and turn the thigh to coat it on both sides with the hot melted butter and oil. Repeat with the rest of the chicken thighs.

Bake for 30 to 35 minutes or until cooked through.

    *While the chicken is cooking, mix the Sriracha, honey, water, black pepper, and garlic powder in a small bowl. Drizzle over the hot chicken after cooking.

Bourbon Pumpkin Pie with Bourbon Whipped Cream

How to Be a Bourbon Badass 

 From How to Be a Bourbon Badass

 By Linda Ruffenach

 

 

Ingredients:

  • 2 large eggs

  • 1 can pumpkin puree

  • ¾ cup packed light brown sugar

  • 2 teaspoons pumpkin pie spice

  • 12-ounce can evaporated milk

  • 3 tablespoons bourbon

  • 1 prepared pie crust

  • Pinch of salt

Directions:

*Preheat oven to 425°F.

  1. In a large bowl combine together 2 large eggs, 1 can pumpkin puree, ¾ cup packed light brown sugar, 2 teaspoons pumpkin pie spice a pinch of salt.

  2. Add 12-ounce can evaporated milk and 3 tablespoons of bourbon.

  3. Pour mixture into prepared unbaked pie crust.

  4. Bake for 15 minutes then reduce oven to 350°F and continue baking for an additional 40-50 minutes until custard is set.

  5. Cool on wire rack for 2 hours and then refrigerate.

*When ready to serve, top with bourbon whipped cream.

Bourbon Whipped Cream

How to Be a Bourbon Badass 

 From How to Be a Bourbon Badass

 By Linda Ruffenach

 

 

Ingredients:

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

  • 1 tbsp Bourbon

Directions:

  1. In a large mixing bowl combine heavy whipping cream, powdered sugar, vanilla extract, and tablespoon bourbon.

  2. Using an electric mixer, beat until soft peaks are formed.

  3. Refrigerate and serve with favorite dessert or top your favorite hot beverage.

*Feel free to adjust the amount of powdered sugar and bourbon to match your flavor preference.


Looking for more great recipes? Explore more of our fantastic cooking and cocktail books such as How to Drink Like Mobster, The Essential Plant-Based Pantry, and The Hot Brown and more here. Make sure to tag us on Instagram, Facebook, and Twitter to share what you're cooking and reading this holiday season!