Aimee Howarth brings you an interview with The Yorker directors on the final day of the advent articles
Aimee Howarth speaks to YUSU's sabbatical officers about their Christmas Day routine for day 17 of the advent calendar
For the final time this term, Vicky Morris updates you on this weeks film news
50 years after the publication of 'James and the Giant Peach', the works of Roald Dahl continue to celebrate success.
The Christmas season is fast approaching, so for those of you who fancy a festive shindig with a touch of class, the Yorker’s selections of ‘Cocktails and Canapés’ is just the thing.
Whether you are on a budget, fancy splashing out, or just want to have a bit of a party, there is a recipe for you. So grab your friends, play some classic Christmas tunes and indulge in a bit of festive cheer.
So, first up are the cocktails. If you are bored with the traditional eggnog or mulled wine options then why not indulge in something a little more inventive? While you prepare your canapés grab a drink and get your Christmas party started!
A sweet treat to greet your guests with…
Rim a martini glass with crushed candy canes. Mix vodka, schnapps, and fizzy water with ice and strain into glass.
A rich and smooth cocktail that avoids effeminate connotations…
Combine ingredients and serve in a red wine glass.
A colourful Christmas concoction that will really impress…
Add gin and amaretto to a tall glass filled with ice. Fill almost full with sprite. Add grenadine slowly, then layer banana liqueur on top.
A welcome warmth to ward off those frosty York nights…
Combine rum and cocoa in a coffee cup, and sweeten to taste. Top with cream, sprinkle with grated chocolate, and serve.
And now for the canapés. Enjoy copious amounts of finger food to line your stomachs and keep out that winter chill…
Versatile and cheesy, a perfect opportunity to make a crispy Christmas treat!
Makes 20 crisps
Selection of fillings (your choice): Parma ham, smoked salmon, artichoke, sundried tomato, goats cheese
Place small circles of grated Parmesan onto a non-stick baking tray or greaseproof paper and place into a hot oven until the cheese has melted.
Take the tray out of the oven and leave to cool for 30 seconds.
Mould each cheese circle over an egg cup.
Fill the Parmesan Crisps with Parma Ham, Smoked Salmon, or your favourite fillings.
Classic, simple and satisfying…
Serves 12
Preheat the oven to 200C/gas 6.
Stamp out 2 circles from each slice of bread and brush lightly with olive oil. Put on a baking tray and cook for about 10 minutes until crisp and pale golden.
Slice the Brie and divide between the round toasts. Top with a little cranberry sauce and place under a preheated grill for 2 to 3 minutes until cheese begins to bubble. Serve hot garnished with fresh chives.
An economical and effortless extravagance: a contradiction to be proud of!
Serves 10-12
Pre-heat the oven to gas mark 5, 375°F (190°C)
Scrub the potatoes thoroughly and dry them with a tea towel, then leave them aside for the skins to dry completely. When the skins are nice and dry, prick them with a fork, then moisten your hands with oil and rub the potatoes to oil them all over.
Put about 1 tablespoon salt in a bowl and swirl each potato in the salt to coat it lightly.Place the potatoes on a baking sheet and bake for 1 hour, or until crisp and tender.
Arrange the potatoes together on a large warmed serving dish and quickly top each one with a spoonful of your favorite topping
A curious combination to compliment those sugary cocktails…
Make as many as you like
Cut the peaches into fairly thick wedges, then slice the stilton to approximately the same size. Place a peach wedge and piece of stilton together and wrap in half a strip of parma ham.
Continue in this way until you have used all the peaches, stilton and ham. Season with pepper and drizzle over some olive oil.
Forget about the stresses of university life, indulge in a festive tipple and enjoy a seasonal soirée!
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