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.
Pomegranate-Blueberry Rum Punch
- 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)
Makes 3 cups
- 1 pint fresh blueberries
- 1 cup water
- 1 cup white vinegar
- 1/2 cup sugar
Makes 3 cups
- 1 cup fresh pomegranate seeds
- 2 cups water
- 2/3 cup granulated sugar
- Prepare the blueberry vinegar by combining all ingredients in a saucepan and simmer for 10 minutes.
- Purée in a blender and strain pulp.
- Prepare the pomegranate syrup by combining all ingredients in a saucepan and boiling for 5 minutes; let cool before use.
- To prepare the punch, fill shaker with ice, combine all ingredients except for the sparkling water and garnishes and shake well.
- Fill 8-ounce glass with ice and pour the mix into the glass.
- Top with pomegranate-berry sparkling water.
- Garnish with blueberry skewers and fresh pomegranate seeds.
Goat Cheese Croquettes
- 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
- 6 ounces mayonnaise
- 1/2 teaspoon chipotle powder or paste
- 1 teaspoon chorizo drippings
- Heat vegetable oil in medium pan on medium heat.
- Add ground chorizo, breaking it up as you cook it.
- Sauté for about 5 minutes on medium heat.
- Drain chorizo and save the drippings; refrigerate for 10 minutes.
- Once chorizo is cool, mix it with the goat cheese and form 1/2 ounce balls. Freeze for about 20 minutes or until firm.
- Set out the flour, liquid eggs and panko bread crumbs in separate bowls.
- Preheat fryer oil.
- Take balls out of freezer and toss them in the flour, then liquid egg, then panko bread crumbs.
- After breaded, fry for about a minute or until golden brown.
- Set aside.
- Prepare the aioli by mixing the mayonnaise with the chipotle paste and chorizo drippings until smooth.
- 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 venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.
Photos: Robert Ryan