05 Dec Holiday Recipes to Recreate: Pomegranate-Blueberry Punch and Goat Cheese Croquettes

The holidays are here, and if you’re scrambling to come up with something new to serve at a seasonal event, bring to a potluck or just liven up a dinner party, executive chef Danny Salazar has you covered! His fun winter pomegranate-blueberry punch (tasty with or without rum) is a perfect alternative to eggnog, while his goat cheese croquettes make it impossible to eat just one.

For more drink and appetizer recipes, try Danny’s fall-inspired cocktails and roasted butternut squash soup, both guaranteed crowd-pleasers.

Pomegranate-Blueberry Rum Punch

Serves 1

Ingredients

  • 1 1/2 ounces Bacardi rum
  • 1 ounce blueberry vinegar
  • 1 ounce pomegranate syrup
  • 1/2 ounce fresh-squeezed lime juice
  • 1 tablespoon agave
  • 1 1/2 ounce pomegranate-berry sparkling water (such as Cascade Ice)
  • 2 blueberry skewers (for garnish)
  • 10 fresh pomegranate seeds (for garnish)

Blueberry Vinegar

Makes 3 cups

  • 1 pint fresh blueberries
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup sugar

Pomegranate Syrup

Makes 3 cups

  • 1 cup fresh pomegranate seeds
  • 2 cups water
  • 2/3 cup granulated sugar

Method

  1. Prepare the blueberry vinegar by combining all ingredients in a saucepan and simmer for 10 minutes.
  2. Purée in a blender and strain pulp.
  3. Prepare the pomegranate syrup by combining all ingredients in a saucepan and boiling for 5 minutes; let cool before use.
  4. To prepare the punch, fill shaker with ice, combine all ingredients except for the sparkling water and garnishes and shake well.
  5. Fill 8-ounce glass with ice and pour the mix into the glass.
  6. Top with pomegranate-berry sparkling water.
  7. Garnish with blueberry skewers and fresh pomegranate seeds.

Goat Cheese Croquettes

24 Pieces

Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces ground chorizo
  • 10 ounces goat cheese
  • 1/2 cup all-purpose flour
  • 1 cup liquid eggs
  • 1 1/2 cups panko bread crumbs
  • 4 cups frying oil

Aioli

  • 6 ounces mayonnaise
  • 1/2 teaspoon chipotle powder or paste
  • 1 teaspoon chorizo drippings

Method

  1. Heat vegetable oil in medium pan on medium heat.
  2. Add ground chorizo, breaking it up as you cook it.
  3. Sauté for about 5 minutes on medium heat.
  4. Drain chorizo and save the drippings; refrigerate for 10 minutes.
  5. Once chorizo is cool, mix it with the goat cheese and form 1/2 ounce balls. Freeze for about 20 minutes or until firm.
  6. Set out the flour, liquid eggs and panko bread crumbs in separate bowls.
  7. Preheat fryer oil.
  8. Take balls out of freezer and toss them in the flour, then liquid egg, then panko bread crumbs.
  9. After breaded, fry for about a minute or until golden brown.
  10. Set aside.
  11. Prepare the aioli by mixing the mayonnaise with the chipotle paste and chorizo drippings until smooth.
  12. Serve the croquettes with the aioli on the side.

Ready to start planning your party? Schedule a consultation with one of our event managers today!

Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in row. Learn more about Robert Ryan Catering & Design and tour our venuesSubscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.

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Photos: Robert Ryan



From inception to execution, Robert Ryan Catering & Design works with you to realize your vision for your event, and translate it into a successful affair.