Ring in the holidays with festive and flavorful recipes. This beautiful wreath is easy to make and bring to any holiday party. DANIELLE ROSE PHOTOS

These timeless holiday treats take no time to create

As the holiday season unfolds, the calendar fills with opportunities for parties from Thanksgiving to New Year’s. Besides the traditional celebrations, we often forget about the gatherings in between each holiday when we need something to serve or take along other than cookies. I’m sharing a couple of favorite recipes that I turn to time and again during party season. They both have ingredients that keep well, so you can have them on hand to make any time. 

The first recipe is a festive drink called a coquito. My friend Coley shared this with me nine years ago and I’ve made it every year since. Often referred to as “Puerto Rican eggnog,” this drink is a beloved staple of holiday festivities in the Caribbean, and it’s quickly becoming a local favorite here in Florida, too. 

Coquito translates to “little coconut,” and its origins are deeply rooted in Puerto Rican culture. Traditionally, it’s made during the Christmas season, and each family has their own special recipe that has been passed down through generations. It’s typically a combination of canned dairy milk, coconut milk, and coconut cream, along with rum and spices. The base can be made several days ahead, and it only gets better each day. You can add the rum to taste when serving if you like. Top off each glass with cinnamon sticks and freshly grated nutmeg if you’re feeling fancy and festive. This is such a perfect drink for any Florida-style holiday party. 

My next go-to recipe is a savory holiday wreath appetizer. It looks like a beautiful centerpiece, and it tastes every bit as decadent and delicious as it looks. It’s made with flaky pastry, sweet caramelized onions, chopped walnuts and crumbled gorgonzola. I sometimes sneak in bacon, especially when I’m serving it for brunch, but you can always leave it out for a vegetarian-friendly option. The wreath looks impressive, but it’s deceptively simple, thanks to the magic of store-bought puff pastry. Just make it once and you’ll be impressed with yourself as soon as it comes out of the oven, all puffed up and golden. It travels well, too. 

Whether you’re hosting or attending, these last-minute recipes will ensure your holiday gatherings are as relaxed and enjoyable as possible. Enjoy the festive season with friends and family.

Coquito

This creamy coconut milk and rum punch is perfect for a holiday party.

INGREDIENTS

1 can [14 oz] sweetened condensed milk

1 can [12 oz] evaporated milk

1 can [13.5 oz] coconut milk

1 can [13.5 oz] coconut cream

1 cup white rum [adjust to taste]

1 teaspoon vanilla extract

Pinch ground cinnamon

Pinch ground nutmeg

Cinnamon sticks for garnish

Instructions

Blend ingredients: In a large mixing bowl or blender, combine the sweetened condensed milk, evaporated milk, coconut milk, and coconut cream. Blend until smooth, add the rum and vanilla, and blend again. Add the spices to taste. 

Pour into a pitcher and refrigerate for at least 3 hours.

Shake or stir well before serving. Can be served room temperature, blended with ice, or over ice. Garnish glasses with a cinnamon stick, and top with more cinnamon or nutmeg if you like. 

Savory Holiday Wreath

A savory wreath of golden, flaky pastry filled with caramelized onions, gorgonzola, walnuts and bacon is a tasty addition to a holiday party table.

INGREDIENTS

1 sheet puff pastry, thawed

2 teaspoons flour 

1 tablespoon butter

1 tablespoon olive oil 

2 large Vidalia onions, thinly sliced 

1/4 teaspoon salt 

1/4 teaspoon pepper

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1/3 cup crumbled gorgonzola

1/4 cup chopped walnuts 

1 teaspoon minced rosemary 

Egg wash [1 egg yolk whisked 

with 1 tablespoon water] 

5-6 slices cooked bacon, cut in half 

[omit for vegetarian] 

Rosemary sprigs 

Instructions

Preheat the oven to 400 degrees. 

Roll the puff pastry into a 14-inch square on a lightly floured surface. Trim the edges to form a circle. Place on a parchment-lined baking sheet and refrigerate. 

Heat butter and oil in a large skillet over medium-low heat. Add the onions and sauté, stirring often, for about 10 minutes. Once softened and beginning to brown, sprinkle with salt, pepper, brown sugar, and balsamic vinegar. Sprinkle in the minced rosemary. Stir well and continue cooking for another 5 minutes. Remove from heat and allow to cool. 

Spread the onion mixture over the puff pastry circle, leaving a 3-inch circle in the middle and an inch around the edges. Sprinkle walnuts and gorgonzola over the onion mixture. Score the center circle with a plus sign [+], and score again with an X to form a star pattern. This gives you 8 triangles that meet in the middle. Pull the tip of each triangle from the middle over the onion mixture and press it into the edge of the puff pastry. Brush all the exposed puff pastry with egg wash. 

Bake for 20-25 minutes, or until the pastry is puffed and evenly golden brown. 

Tuck the bacon slices into the pastry. Garnish with rosemary and serve.

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