Holiday With Us
Cookies & Cocktails
Barefoot Moscato Berry Punch
- 1 bottle of Barefoot Moscato
- 1 cup of mixed berries (strawberries, raspberries, blueberries, canberries)
- 1/4 cup of raspberry liqueur
- 2 cups of lemon-lime soda or sparkling water
- Orange slices to garnish
Combine all ingredients in a punch bowl or large pitcher, stir, and serve over ice.
Lemon-Raspberry Thumbprint Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup raspberry jam or preserves
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the egg yolks, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Gradually add the flour and salt, mixing until the dough comes together.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spaced about 2 inches apart.
- Use your thumb or the back of a small spoon to create an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam or preserves.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy Lemon-Raspberry Thumbprint Cookies
The combination of lemon and raspberry flavours in these cookies complements the fruity and refreshing taste of the Barefoot Moscato Berry Punch, making for a delightful and well-balanced pairing. Enjoy!
Barefoot Cabernet Sauvignon Mulled Wine
- 1 bottle of Barefoot Cabernet Sauvignon
- 1/4 cup of honey or maple syrup
- 1 orange, sliced
- 1 lemon, sliced
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
Combine all ingredients in a saucepan and heat gently, without boiling, for about 20-30 minutes. Strain and serve warm in mugs, garnishing with an orange slice and a cinnamon stick.
Gingerbread Cookies
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter, softened
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon zest (optional)
- Preheat oven to 350°F (180°C).
- First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
- Next, add egg and molasses and mix well.
- In a separate bowl combine flour, baking soda, baking powder, ground cloves, salt, cinnamon and ginger, stirring to combine.
- Add dry ingredients to wet ingredients and mix until well combined.
- Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll dough balls in granulated sugar after forming. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
- Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.
The warm spices in the gingerbread cookies pair well with the mulled wine's aromatic flavors, creating a cozy and comforting duo.
Barefoot Bubbly Cranberry Mimosa
- 1 bottle of Barefoot Bubbly Pinot Grigio
- 1 cup of cranberry juice
Fresh cranberries and rosemary sprigs for garnish Fill champagne flutes one-third full with cranberry juice. Top with Barefoot Bubbly Pinot Grigio and gently stir. Garnish with fresh cranberries and a rosemary sprig.
Classic Sugar cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3-4 tablespoons buttermilk
- Sprinkles or coloured sugar, for decorating
- Preheat oven to 375°F (190°C).
- Stir flour, baking soda, and baking powder together in a small bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until smooth. Beat in egg, vanilla, almond extract and buttermilk.
- Gradually blend in the flour mixture.
- Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
The light, bubbly sweetness of the mimosa complements the classic sugar cookie's flavour, making for a delightful combination.
Barefoot Merlot & Dark Chocolate Fondue
- 1 cup of Barefoot Merlot
- 12 ounces of high-quality dark chocolate, chopped
- 1/2 cup of heavy cream
- 1/4 cup of granulated sugar
In a double boiler or heatproof bowl over simmering water, combine the chocolate, cream, sugar, and wine. Stir until melted and smooth. Transfer the mixture to a fondue pot and keep warm. Serve with fruits, marshmallows, and cookies for dipping.
Chocolate Peppermint Cookies
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup crushed peppermint candies or candy canes
- Preheat oven to 350°F (180°C).
- In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add eggs and peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
- Add flour, salt, cocoa powder, baking soda to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
- Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
- Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
- Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
- Transfer to a cooling rack to rest until completely cooled.
The rich chocolate flavor of both the cookies and the fondue blend beautifully, while the peppermint adds a refreshing contrast that complements the pairing.
Festive Fruitscato Holiday Punch
- 1 bottle of Barefoot Peach Fruitscato or Barefoot Strawberry Fruitscato
- 2 cups of cranberry juice
- 1 cup of orange juice
- 1/2 cup of lemon juice (freshly squeezed)
- 1/2 cup of simple syrup (adjust to taste)
- 2 cups of ginger ale or club soda
- Fresh cranberries, orange slices, and rosemary sprigs for garnish
In a large punch bowl or pitcher, combine the Barefoot Fruitscato, cranberry juice, orange juice, lemon juice, and simple syrup. Stir well to combine. Taste and adjust the sweetness by adding more simple syrup if needed. Refrigerate the punch for at least 1 hour to allow the flavours to meld together. Just before serving, add the ginger ale or club soda to the punch mixture, and stir gently to combine. Fill glasses with ice and pour the punch over the ice. Garnish each glass with a few fresh cranberries, an orange slice, and a rosemary sprig for a festive touch.
Cranberry-Orange Shortbread Cookies
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- Zest of one orange or tangerine
- 1 heaping cup fresh cranberries
- 2 cups all purpose flour
- 1 tsp pure vanilla extract
- Finely chop the cranberries and set aside.
- Cream the butter, sugar, and zest together until well combined.
- Add the flour and extract until the dough comes together into a lump.
- Turn the dough out onto a lightly floured board and bring together with your hands. Work it just until it is no longer crumbly.
- Form the dough into a 10-12 inch log. The longer your log the smaller your cookies will be. Wrap the log in plastic, using the plastic to smooth out the dough and help form your log. Twist the ends tight to seal.
- Chill the dough for at least 3 hours, or overnight.
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- Slice the dough into 1/3 inch slices and place on the cookie sheet, two inches apart. Bake for 10-12 minutes.
- Let them cool for a couple of minutes on the baking sheets and then transfer to a cooling rack.
The fruity flavours of the punch enhance the cranberry and orange notes in the cookies, making for a refreshing and festive combination.
