Berry Holiday Martini

Truffle Hot Chocolate Balls

Ingredients:

• 12 oz. semisweet chocolate chips (about 2 cups)
• 1 cup heavy cream
• 1 T. sugar
• 1/8 tsp. salt

Directions:

1. In a medium bowl, combine all of the ingredients.  Microwave for one-minute intervals, stirring often, until the mixture is combined and very smooth and silky. 
2. Let the mixture cool for about 10 minutes at room temperature.  Cover the bowl with plastic wrap and place in the refrigerator until the ganache mixture is firm and scoopable, about 2-3 hours.  Using a cookie scoop, dish out mixture into balls and place them a on a wax paper lined baking sheet.  Place the baking sheet in the refrigerator and let the mounds harden slightly, about 30 minutes (or longer).  Place mounds on squares of plastic wrap.  Pull sides up and place in the freezer until ready to use.  
3. To make hot chocolate, use one ball of ganache for every 1/3 to ½ cup of milk.  Warm the milk in the microwave.  Unwrap truffles and drop into warm milk.  Stir until combined.  

Fresh Peach Bellinis

Fresh-Squeezed Lemonade

Rudy Red Grapefruit Margarita

Lemonade Sangria

Spiced Cider

Ingredients:

• 1/2 teaspoon allspice
• 1 teaspoon whole cloves
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pinch ground nutmeg
• 1 orange, quartered with peel
• 2 quarts apple cider

Directions:

1. Place filter in coffee basket, and fill with allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.

*Note: Place all of the ingredients in the coffee filter even if your coffee pot doesn't hold 2 quarts of cider.

Warm Spiced Wine

Ingredients:

• 1 bottle red wine
• 1/2 c. sugar
• 1 teaspoon cinnamon
• 1 orange
• 8 whole cloves

Directions:

1. In a large saucepan on medium-low heat, combine wine, sugar, and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
2. Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.

Hot Cocoa with Peppermint Whipped Cream

HOT COCOA

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup white sugar
• 1 1/2 pinches salt
• 1/2 cup boiling water
• 5 1/4 cups milk
• 1 teaspoon vanilla extract
• 3/4 cup half and half

Directions:

1. Combine the cocoa, sugar, and pinch of salt in a saucepan.
   
2. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.
   
3. Stir in milk and heat until very hot, but do not boil!
   
4. Remove from heat and add vanilla. Divide between 6 mugs.
   
5. Add the cream to the mugs of cocoa to cool it to drinking temperature.

PEPPERMINT WHIPPED CREAM

Ingredients:

• 1/2 cup heavy cream
• 2 T. pulverized peppermints (use food processor to create a powder)
  
• 1 T. powdered sugar
• 1 T. crushed peppermints (use hammer to break into small chunks)
  

Directions:

1. Beat cream, pulverized peppermints, and sugar until the whipped cream forms stiff peaks.
   
2. Pipe or spoon onto a parchment-lined baking sheet, sprinkle with crushed peppermints, and freeze until firm, about an hour.

Tip: A large piping tip will help keep bits of peppermint from blocking the hole.

Yield: 6-8 rosettes