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2012 Holiday Recipes from Wild Dunes Resort

Add some cheer to your upcoming holiday gatherings with these festive recipes from the culinary team at Wild Dunes Resort!

Berry Brandy Spritzer
Ingredients
½ cup traditional brandy
4 ½ tablespoons sugar
3 tablespoons clear raspberry brandy
9 sliced strawberries
6 whole strawberries
1 bottle of chilled champagne

Directions
Stir traditional brandy, sugar and clear raspberry brandy together in a medium bowl. Add sliced strawberries to the brandy mixture. Let sit at room temperature for one hour and then strain. Divide brandy mixture among six champagne flutes. Add one strawberry to each glass and fill flutes with champagne.
Yield: Serves 6

Old Fashioned Bail Out
Muddled Lemon Peel and Orange Slice
0.75 oz Cointreau
1.5 oz Bulleit Rye
Shaken, strained into a martini glass
Add cherry and lemon garnish
Finish with a nice pour of brut champagne!
[courtesy of Bon Appetit]



Bourbon Balls

Ingredients
1 ½ cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons honey    
¼ cup bourbon     
¼ cup heavy cream
2 ½ cups graham cracker crumbs

Directions
Combine first 6 ingredients and whisk until smooth. Add cracker crumbs and mix well together. Refrigerate for one hour and scoop out mixture into twelve small balls and roll in powdered sugar.
Yield: Serves 12


Wild Cranberry Chocolate Chip Crunch
Ingredients
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips
½  cup chopped walnuts
1 cup dried sweet cranberries

Directions
Preheat oven to 350º F (175º C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs, then stir in the vanilla. Add to batter. Stir in flour, baking soda, salt, chocolate chips, cranberries and nuts. Drop large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


Enjoy!

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