HOUSTON – Red, white and YUM! That’s the theme of this festive holiday menu from Tim Laird, America’s CEO, that’s chief entertaining officer.
Perfect for your next backyard barbecue!
Laird recently stopped by Houston Life to chat about cocktails and tasty bites that feed a crowd.
His advice - keep it simple and easy with a menu like this!
Star-Spangled Sipper
Makes: 1 cocktail
In a rocks glass with ice, add:
2 ounces Jefferson’s Straight Rye Whiskey
1 ounce Honey Syrup, recipe below
1 ounce cranberry juice
3 dashes Angostura bitters
Blueberries, for garnish
Stir and garnish with blueberries.
For an alcohol-free version, substitute iced tea for the Jefferson’s Straight Rye Whiskey.
Honey Syrup
1 part honey
1 part water
In a small saucepan, over medium heat, combine the honey and water. Simmer for 5 minutes, stirring occasionally, until well combined.
Hot Dog Flag
Create your own hot dog flag by lining up hot dogs in buns and using blue corn chips for the field of blue with white cheese for the stars.
Let your guests build their own dogs with a variety of toppings over and above the standard ketchup and mustard. Try serving these options:
- Crumbled bacon
- Sliced tomatoes
- Sport/Hot peppers
- Banana peppers
- Pickle spears
- Sauerkraut
- Diced onions
- Black olives
- Feta cheese
- Tzatziki
- Pico de gallo
- Avocado slices
- Jalapeño peppers
- Queso
- Caramelized onions
- Crumbled blue cheese
- Hot sauce
Beet and Strawberry Salad with Arugula and Poppy Seed Dressing
Makes: 6 servings
The deep red of beets, bright red of fresh strawberries, and sunny gold of yellow beets merit a clear glass bowl in which to serve this flavorful salad. Tangy goat cheese balances the sweetness of the vegetables and fruit. Try this delicious salad dressing on other fruit salads or tossed green salads.
3 medium red beets
Olive oil, for drizzling
3 medium yellow beets
4 cups strawberries, hulled and quartered
6 ounces baby arugula
Poppy Seed Dressing (recipe follows), room temperature
3 ounces goat cheese, crumbled
Preheat the oven to 425°F.
Place the red beets on a 12-inch piece of aluminum foil, drizzle with the olive oil, and wrap into a tight packet. Repeat with the yellow beets to make two big packets. Place the packets directly on the middle rack of the oven and bake for 1 hour, or until the beets are soft when pierced with a knife. Remove from the oven and set aside until the beets are cool enough to touch. Remove and discard the skins and cut the beets into 1-inch cubes.
In a large bowl, combine the beets, strawberries, and arugula and drizzle with the desired amount of dressing. Toss to coat and place on a serving platter or in a glass bowl. Top with the crumbled goat cheese and serve at room temperature.
Poppy Seed Dressing
Makes: ⅔ cup
1 cup sliced strawberries
2 tablespoons sugar
⅓ cup apple cider vinegar
⅓ cup extra virgin olive oil
1 tablespoon poppy seeds
Kosher salt and freshly ground black pepper, to taste
In a blender, combine the strawberries, sugar, and vinegar. Blend on low, and then, with the machine running, slowly add the oil until all of the oil is incorporated. Pour the dressing into a bowl, stir in the poppy seeds, taste, and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.
Red, White, and Blue Skewers
Cherry tomatoes
Mozzerella balls
Petite Purple potatoes, seasoned and roasted
Balsamic glaze
On a skewer, add: a cherry tomato, mozzarella ball, purple potato. Repeat building multiple skewers. Drizzle with balsamic glaze. Serve cool or at room temperature.
Watermelon Cupcakes
Makes: 12 cupcakes
4 ounces cream cheese, softened
½ cup confectioners’ sugar
1½ teaspoons vanilla extract
1 cup heavy whipping cream
1 large seedless watermelon
Red, white, and blue sprinkles
In a large bowl beat the cream cheese, confectioners’ sugar, and vanilla. Add the whipping cream on low speed and slowly increase to high. Beat for 2 – 3 minutes or until stiff peaks form. Place in a piping bag or zip-top style bag and refrigerate.
Cut watermelon into 1½-inch thick slices, then use a 2-inch biscuit cutter or knife to make 12 “cupcake” rounds.
Place the watermelon rounds in cupcake holders and pipe on the frosting. Top with sprinkles and serve.