Merry Christmas Alison’s Pantry lovers! Grab the kids and try something a bit nutty this festive season with an edible Christmas Tree.

Impress your dinner guests with this Apricot and Almond Cheese Log. Made extra delicious with our Sliced Almonds and Dried Apricots!

Platters are the perfect entertainer’s dish and this Mediterranean inspired plate has something to please everyone!

Click here for the full recipe.

What better trio than coconut yoghurt, caramelised pineapple and delicious muesli made with Alison’s Pantry oats!

Click here for the full recipe.

Who doesn’t love a warm Sticky Date Pudding in winter?

Add a twist to this age-old pudding with a bit of citrus including our Alison’s Pantry dates!

Click here for the full recipe.

Christmas Bliss Balls

Add some festive flare to your bliss balls this Christmas by simply rolling them in Alison’s Pantry Coconut and Alison’s Pantry chopped Cranberries.

An easy and stress-free way to add a Christmas theme to any festive feast!

Christmas Bliss Balls Gift

Add roughly 8-10 balls to a glass jar with lid, pop some ribbon around the jar and a tag and you have a tasty Christmas gift!

Here are some recipes you could use as a base:

Nutty Granola Truffles (Makes 20-25)

Ingredients
2 cups Alison’s Pantry Nutty Granola
2 Tbsp. honey or maple syrup
4 Tbsp. coconut oil

Method

Place all ingredients into a food processor, process until the mixture clumps together like a dough.
Using damp hands, roll tablespoonsful of the mixture into tight balls.Best stored in an airtight container in the refrigerator until required.

Download the PDF version here

Entertaining a Crowd

Set a theme

Pick a colour scheme and run with it. Even if nothing else is matching or well-decorated, a colour theme can pull everything together. Try choosing one or two colours for the food table, as this really helps set the theme.

Fun containers make all the difference

Fun fact: it feels 100% percent more fun to eat out of a pretty container than off a standard plate.

Use mason jars for salads or desserts, cupcake papers for individual servings of items like meatballs, other kitchenware items such as tin cans for presenting nuts or snacks; or small glasses for individual servings of dip and vegetable sticks (this saves double dipping!).

Celebrate with small plates

Forget the sit-down dinner or huddling around a single buffet table and opt for recipes that you can make ahead and serve in small plates. Tapas offerings include homemade dishes served in small plates, but they can also feature something as simple as a plate of nuts.

Tapas style

Call it tapas, antipasti, mezze or just plain old appetizers, a spread of small bites is the perfect way to eat and entertain throughout the summer. For one thing, you can make the dishes ahead of time. Even better, tapas are often served at room temperature, to be consumed at leisure. So relax, join your guests, and enjoy the Mediterranean charm of tapas.

Assembling a tapas platter

Consider assembling a platter of delectable ready-to-eat foods and mix this up with a couple of homemade recipes, such as Fig Chutney & Herbed nuts, this will save you time and still satisfy and impress guests.

Good things to include are:

You can’t go wrong with roasted nuts – a few separate varieties, such as Alison’s Pantry Tamari Almonds or a mixture like Alison Pantry’s Roast Salted Supreme Nuts.
Provide an assortment of cured meats, such as salami, prosciutto or ham, salami and chorizo.
Olives and gherkins add a tasty contrast, and grapes add freshness
Include a selection of cheeses. As with any cheese board, present a variety that range from soft to hard textures and from mild to strong flavours.
Bread sticks or crackers, and sliced French bread are great bases for meat or cheese.
Alison’s Pantry snacks such as Murukku or Honey & Dijon Snippets work really well as part of a platter too.

Simple Shortbread

Making Christmas shortbread and want to jazz it up a notch? We used wooden stamps from Trade Aid, but you can also use the bottom of cut crystal glasses!
Try Alison Pantry’s macadamia shortbread recipe here

Zuccotto
Light and luscious and studded with dried fruits, nuts and chocolate, I love this festive Italian Bombe dessert. I know you and your family and friends will too.

Serves 10

Ingredients
500g trifle sponge (available in supermarkets)
1/3 cup brandy
1/3 cup strong coffee
1 cup dark chocolate drops
2 cups (500mls) cream
2 tsp vanilla extract
1 ½ cups Alison’s Pantry Superboost
Cocoa powder to dust

Line a 2 litre capacity bowl with plastic wrap. Slice sponge into 5mm thick sheets, then cut sheets into long triangles. Arrange triangles in the bowl with the pointed ends at the bottom and the edges overlapping until the bowl is lined. There should be enough sponge left to cover the Zuccoto’s top.
Drizzle sponge lining with combined brandy and coffee, reserving a little for the topping.
Melt chocolate in a heatproof bowl set over a saucepan of simmering water or microwave in short bursts. Stir until smooth then set aside to cool.
Whip cream then stir in vanilla and 1 Cup of Super boost. Spread 2/3rds of this mixture over sponge lining, leaving a hollow in the centre.
Fold the cooled melted chocolate into the remaining cream mixture and use this mixture to fill the central cavity. Cover filling with remaining sponge to seal. Drizzle with remaining brandy and coffee.
Cover surface with plastic wrap, then place a plate on top with a weight. Refrigerate overnight. Turn out, remove plastic wrap, dust with cocoa powder and decorate with remaining Super boost. Serve cut in wedges.

Download the PDF version here: Alison’s Pantry Zuccotto

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Christmas Panzanella with Brandy Custard

Serves 6

Panzanella Ingredients
100ml water
1 Earl Grey tea bag
1/3 cup Alison’s Pantry Choice Apricots, chopped
1/3 cup Alison’s Pantry Figs, chopped
1/3 cup Alison’s Pantry Cranberries
500g Christmas cake cut into cubes, toasted in the oven at 120°C for 5 minutes
1/2 cup Alison’s Pantry Roasted Unsalted Supreme Nuts
A few splashes of brandy to finish

Place the water into a medium heat saucepan and bring to a boil. Remove from the heat and add the Earl Grey tea bag and dried fruits. Allow to steep for 20 minutes then discard the teabag, strain the fruit while reserving the tea syrup.
Place the Christmas cake, fruit and Supreme nuts into a mixing bowl and add a little of the reserved tea syrup to moisten, mix gently and set aside until needed.

Brandy Custard Ingredients
600ml milk
150ml cream
4 egg yolks
100g caster sugar
1 1/2 tbsp cornflour
60ml brandy

Heat the milk and cream in a saucepan over medium heat until it comes to a gentle simmer. Remove from heat.
Whisk together egg yolks, sugar and cornflour in a bowl until pale and creamy. Gradually whisk in the milk and cream mixture then return to the saucepan.
Place over medium heat and stir with a wooden spoon until the custard thickens and coats the back of the spoon, being careful not to boil. Remove from the heat and stir in the brandy. Transfer to a serving jug and set aside until needed.

Assembly
Pour a generous serving of Brandy Custard into a bowl and carefully arrange the Panzanella mix around one side of the bowl.
Serve with one final splash of brandy over the top of the Panzanella mix.

Download the PDF version here: Alison’s Pantry Christmas Panzanella with Brandy Custard

This recipe was created by Simon Gault for Alison’s Pantry.

Spicy Creole Dip

This versatile mixture can be served warm with vegetable crudités or cold as a dip or spread, or press into a well-greased mould and turn out to use as a pate.

Makes approx 2 cups

Ingredients
100g Alison’s Pantry Red Lentils
¾ cup Alison’s Pantry Unsalted Supreme Roast Mixed Raw Nuts
¼ cup Alison’s Pantry Roasted Unsalted Peanuts
1 large onion chopped
2 heaped tbsp smooth peanut butter
2 tsp soy sauce
1 tsp each cumin, coriander, paprika and turmeric
¼ tsp ground chilli
1tbsp oil juice of a lemon Salt to taste
2-3 tbsp water

Method

Rinse the lentils in a sieve under cold running water then place s in a small saucepan with 1½ cups water. Bring to the boil, and simmer 10 – 15 minutes, stirring occasionally until the lentils are soft and fluffy. Drain and set aside.
While the lentils are cooking heat the oil in a small pan and gently fry the onion until soft, add the spices and cook for 2- 3 minutes then set aside.
Place the nuts in a processor and pulse to form crumbs then add the drained lentils, onion and spices, peanut butter, soy sauce, salt and lemon juice and mix well. Add 2-3 tbsp water to achieve the desired consistency – softer for dipping, firmer for spreading. Store in the fridge.

Recipe from Sophie Gray for Alison’s Pantry Christmas booklet 2014
Download the PDF Version here: Spicy Creole Dip

Pecan and cranberry party pops
Makes approx 30 balls

These savoury crunchy little mouthfuls are easy to make and perfect for a party. Muruku from Alison’s pantry are made from chick peas and seasoned with spices, and make great gluten free spicy sticks or use plain salted pretzel sticks.

Ingredients
250g full fat cream cheese
100g tasty cheddar cheese, grated
1 tsp Worcestershire sauce
¼ cup Alison’s Pantry Cranberries, chopped
1 spring onion, finely chopped
1 clove garlic, crushed
1 cup Alison’s Pantry Pecans, lightly toasted and crushed to form crumbs

For the sticks – Alison’s pantry Muruku – or use plain salted pretzel sticks

Place the chopped pecans in a shallow bowl.
In a processor combine the cream cheese and cheddar with the Worcestershire sauce and garlic until completely blended. Scrape the mixture into a bowl and fold in the spring onion and chopped cranberries.
Using a teaspoon, scoop small spoonful of cheese mixture, and with your hands roll it into a 2cm diameter ball.
Continue with the remaining mixture and when all the balls are rolled, coat them in the toasted pecans and insert a Muruku or pretzel “stick”. Store in the fridge until required.

Recipe from Sophie Gray for Alison’s Pantry Christmas booklet 2014
Download the PDF version here: Pecan and Cranberry Party Pops

Cashew, Cranberry and Dark Chocolate Chunk Cookies

(Makes 32-36, depending on size)

Ingredients
125g butter, softened
1 1/4 cups firmly packed soft brown sugar
1 egg
1 1/4 cups plain flour
1 tsp baking soda
1/3 cup cocoa powder
1 cup (125g) dark chocolate drops
1/2 cup Alison’s Pantry cranberries
1/2 cup Alison’s Pantry cashew nuts, roughly chopped

Method

Preheat oven to 180°C. Line two baking trays with non-stick baking paper. Place butter, sugar and egg in a bowl and beat until creamy.
Sift together flour, baking soda and cocoa and stir into creamed mixture. Stir in chocolate, cranberries and nuts.
Drop heaped tablespoons of the mixture onto prepared trays, leaving space for cookies to expand during cooking. Press to flatten slightly.
Bake for 10 to 12 minutes or until set around the edges. Transfer to a wire rack to cool. Store in an airtight container for up to a week, or wrap in cellophane bags tied tightly with string to give as gifts.

Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014

Download the PDF version here: Cashew, Cranberry and Chocolate Chunk Cookies

Dried Apricot and Mango Jam

(Makes approximately 3 litres)

Ingredients
500g Alison’s Pantry NZ Apricots, chopped
500g Alison’s Pantry sliced mango, chopped
Juice 3 large lemons
1 kg white sugar

Method

Place apricots and mango in a large bowl, add 2 litres of boiling water, cover and leave overnight to soak.
The next day, transfer mixture to a large heavy-based pan, place over heat and bring to the boil. Reduce heat and simmer for 25 minutes or until the fruit is tender and starting to break up. Place a small plate in the freezer.
Remove pan from heat, add lemon juice and sugar and stir until dissolved. Return pan to the heat; boil for 15 minutes or until setting point is reached (see tip).
Pour jam into hot sterilised jars and seal tightly with lids. Leave to cool and set. Unopened, this jam will last for 8 months, if stored in a cool, dark place.

Tip: To check for setting point, put a teaspoonful of jam onto the cold plate – the jam should wrinkle when you push it with your finger.
Alternatively, a sugar thermometer can be used to indicate jam’s setting point, which is 105°C.

Recipe from Julie Le Clerc for Alison’s Pantry Christmas booklet 2014
Download PDF version here: NZ Dried Apricot & Mango Jam

Stuffing Balls
Serves 6-8 ALP0180-xmas-web-stuffing-balls

3 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1/2 loaf multi-grain bread (toast sliced)
1/2 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style
1/2 cup chopped Alison’s Pantry walnuts
1/4 cup chopped fresh parsley
2 small eggs, lightly beaten
Salt and freshly ground black pepper
Streaky Bacon

1. Preheat oven to 190°C. Heat oil in a saucepan, add onion and garlic and cook over a moderate heat for 5-10 minutes until soft but not browned. Remove to cool.

2. Cut the bread into small cubes (you should have around 7 cups full); combine in a large bowl with the cooked onion mixture.

3. Stir in fruit-mince, walnuts, herbs and beaten egg to bind mixture. Season with salt and pepper to taste and mix well.

4. Roll stuffing mixture into even sized balls, wrap each ball in a strip of streaky bacon and roast in an oven pan for approximately 20 minutes or until the bacon is cooked.

Tip: To make a vegetarian-friendly Stuffing Loaf, pack mixture into a lightly oiled standard loaf tin. Bake for 40 minutes. Cover with foil towards the end of cooking to prevent over-browning, if necessary. Remove from tin, slice and serve hot.

This mixture can also be used to stuff a chicken or turkey.

Download the PDF version: Stuffing Balls