Last Minute Holiday Recipes – Quickies From Presidents Choice Part 2

Antipasto Misto, Pomegranate Punch and Chocolate Orange Bread Brioche

It’s not too late to nip out and get a few more things to make your holiday table even more festive! We’re running around Kelowna under instructions from the family to pick up a few more ingredients for dinner tonight and we’re already wishing our family in New Zealand Merry Christmas over skype today as it’s already Christmas there. My youngest cousin is very upset because Father Christmas ate too many chocolates and got very mixed up and brought her brother pink glasses and pink is not for boys, blue is! Oh to be four at Christmas time again! Here’ a few recipes from Thea VanHerwaarden , a local food and lifestyle expert and we met this month. Happy holidays!

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Sparkling Pomegranate Citrus Brunch Punch

We’ve kept this bubbly punch alcohol-free, but you can easily add sparkling wine for a boozy version (follow our Chef’s Tip below). To garnish your punch like a pro, slide the orange slices halfway down along the inside of the pitcher – the ice should keep the slices suspended for an impressive presentation.

Makes: 10 servings
Prep time: 5 minutes
Ready in: 5 minutes
Difficulty Level: Easy

Per serving (about 3/4 cup): 110 calories, fat 0 g, sodium 30 mg, carbohydrate 29 g, fibre 0 g, sugars 26 g, protein 0 g

INGREDIENTS
• 4 cups (1 L) ice cubes
• 1 bottle (750 mL) PC® Sicilian Lemon Italian Soda
• 1 bottle (750 mL) PC® Blood Orange Italian Soda
• 2 cans (250 mL each) PC® Pomegranate Cranberry 100% Sparkling Fruit Juice
• 1/2 cup (125 mL) frozen PC® Pomegranate Arils
• Half orange, thinly sliced into rounds
• Fresh mint, for garnish

DIRECTIONS
1. Place ice in 3-L (12 cup) pitcher. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine.
2. Add orange slices and mint.
Chef’s Tip: Swap out one of the bottles of Italian soda for a 750-mL bottle of sparkling wine.

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A cheese and charcuterie board is one of the easiest ways to feed your guests – the key is to offer a variety of flavours, textures and colours. PC Splendido Antipasto Misto gives you three types of cured meats for this board – prosciutto, Coppa di Parma and mild Genoa salami – so you can cover all your bases with just one package. Feel free to add sliced pears and grapes to the board for an extra pop of colour.

Makes: 10 servings                                                   
Prep time: 5 minutes
Ready in: 5 minutes                                   
Difficulty Level: Easy
 
Per serving: 210 calories, fat 15 g (7 g of which is saturated), sodium 740 mg, carbohydrate 10 g, fibre 2 g, sugars 3 g, protein 11 g
 
INGREDIENTS                                                                                                                    

  • 1 pkg (200 g) PC® Cocktail Bocconcini Soft Fresh Cheese, drained
  • 1 tbsp (15 mL) chopped fresh basil
  • 1 tbsp (15 mL) PC® New World EVOO Extra Virgin Olive Oil
  • 1 tbsp (15 mL) drained PC® BLACK LABEL PEPERONCINI PICCANTI CHOPPED HOT CHILI PEPPERS IN OIL
  • 1 pkg (100 g) PC® Splendido® Antipasto Misto
  • Half pkg (200 g pkg) PC® Double Cream Brie Soft Ripened Cheese
  • Half pkg (125 g pkg) PC® Blue Cheese
  • Half pkg (142 g pkg) PC® Roasted Onion, Garlic & Herb Pita Crackers
  • 12 gherkins
  • 3/4 cup (175 mL) drained PC® Whole Sweet Red Peppers (about 6 pieces), halved
  • 2/3 cup (150 mL) marinated olives
  • 3 tbsp (45 mL) PC® Whole Grain Dijon Prepared Mustard

DIRECTIONS                                                                                                                      

  1. Stir together bocconcini, basil, oil, peperoncini and salt in large bowl. Transfer to serving bowl. Place on large serving board.
  2. Halve prosciutto from Antipasto Misto crosswise. Arrange prosciutto and remaining contents of Antipasto Misto package on same board.
  3. Arrange brie cheese, blue cheese, crackers, gherkins, red peppers and olives on same board. Smear mustard directly onto board, or transfer to small serving dish and place on board.

Chef’s Tip: For the best flavour, bring the brie cheese and blue cheese to room temperature before serving – just be sure to keep the meats chilled until you’re ready to serve.

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Chocolate Orange Brioche Bread Pudding

Toasting the brioche in the oven helps to dry it out, which makes the sweet, buttery bread even better at soaking up the custard for a moist, cake-like texture. You can easily omit the orange-flavoured liqueur if you don’t have it on-hand. 

Makes: 12 servings                                             
Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Cool time: 20 minutes
Ready in: 1 hour, 45 minutes                   
Difficulty Level: Easy

Per serving: 270 calories, fat 15 g (8 g of which is saturated), sodium 190 mg, carbohydrate 27 g, fibre 1 g, sugars 21 g, protein 7 g

INGREDIENTS                                                                                                                    

  • 1 PC® Brioche Loaf, cut into 1-inch (2.5 cm) cubes
  • 8 large eggs
  • 1-¼ cups (300 mL) homogenized milk
  • 1 cup (250 mL) 35% whipping cream
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) packed brown sugar
  • 1 tbsp (15 mL) grated orange zest
  • 1/4 cup (50 mL) fresh orange juice
  • 1 tbsp (15 mL) orange-flavoured liqueur
  • 1 tsp (5 mL) PC® Pure Vanilla Extract
  • 1/2 tsp (2 mL) each cinnamon and salt
  • 1 pkg (100 g) PC® Dark Chocolate with Candied Orange Peel, finely chopped
  • 2 tbsp (25 mL) PC® Pure Orange Marmalade

DIRECTIONS                                                                                                                      

  1. Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden, about 10 minutes
  2. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined
  3. Spread one-third of the brioche in bottom of 9-cup (2.25 L) casserole dish; sprinkle with one-third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten
  4. Cover with foil; bake 35 minutes. Uncover; bake until puffed, golden brown and set in centre, 30 to 35 minutes, covering with foil if top begins to overbrown.

 

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