Skip to main content


Plan your Holiday Menu

December 10, 2014

‘Tis the season of get-togethers, parties and celebrations! Whether you are hosting a party or attending a potluck, we hope these festive recipes help you plan your holiday menu and serve yummy food everyone will enjoy.



This peppermint martini recipe is perfect for the holidays. Entertain your guests with this festive cocktail that perfectly combines the taste and spirit of the season.

Servings: 1

Prep time: 5 minutes 


  • 2 oz. vodka

  • splash of grenadine

  • 1 oz. peppermint schnapps

  • Peppermint crunch (you can crush up the candy in a plastic bag)


Place your peppermint crunch on a plate bigger than the rim of your martini glass.

Wet the rim of your glass and set it down in the peppermint to coat the rim.
Pour all ingredients into a shaker with ice Pour in your martini glass,
Shake and strain into a martini glass.



Who said you can’t eat healthy during the holidays? This light cilantro dip is a great alternative if you want to keep your calories under control.

Prep time: 5min

Servings: 5


  • ¾ cup of plain Greek yogurt

  • 1 Tbsp. fresh lemon juice

  • 1 Tbsp. extra-virgin olive oil

  • ½ cup finely chopped fresh cilantro leaves

  • Kosher salt and freshly ground black pepper


Mix Greek yogurt, lemon juice, and oil.

Add chopped cilantro and stir to combine.

Season with salt and pepper.

Let sit in refrigerator at least 1 hour before serving.



This bread is an all-star that features all of the flavors of the holidays. The orange zest and the sweetness of the cranberries will please everyone at the table. Serve it as a snack or for breakfast.

Servings: 8

Prep time: 10 minutes


  • 3/4 cup plain Greek yogurt

  • ½ cup walnuts, roughly chopped

  • 2 cup all-purpose flour

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup sugar

  • 1 large egg

  • ¾ cup orange juice

  • 1 Tbsp. orange zest

  • 1½ cup fresh cranberries


Whisk together flour, baking powder, baking soda, and salt.

In a large bowl, whisk together Greek yogurt, sugar, egg, and orange juice. Stir in the flour mixture and then stir in the orange zest, cranberries, and walnuts.

Scrape into a greased loaf pan and bake at 350°F about 1 hour until a cake tester inserted into the center comes out clean. Cool 10 minutes, then invert on a wire rack. Flip over and cool. Slice and serve.



Ham is a holiday classic and the aromatic rosemary gives it an extra delicious taste. Serve this juicy ham with mashed potatoes or sautéed vegetables.

Servings: 20

Time: 1 hour 45 min


  • 1 bone-in smoked ham (about 10 pounds), fat trimmed to a 1/4-inch thickness

  • 2 cups black or red currant jelly or jam

  • 3 rosemary sprigs

  • 2 tsps. fresh lemon juice

  • Pinch of salt


Preheat oven to 325°F. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.

Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.

Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375°F. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until glaze is pourable and has a sauce-like consistency. Slice ham, and serve with sauce.