Poinsettia – This is the classic Christmas Day brunch cocktail. Recipe: A splash of cranberry juice (about 3 oz) mixed with a smaller splash oz) of Cointreau (choose Cointreau over Triple Sec) in a Champagne flute and topped with chilled Champagne.
12 asparagus spears 6 prosciutto slices Cut prosciutto strips in half lengthways. Wrap the bottom end of prosciutto over the asparagus start rolling in a spiral up, leaving tip exposed. Fry wrapped asparagus spears until prosciutto is brown and crispy.
Silver Trimmed White Chocolate Dipped Cherries, These would be delightful at a silver trimmed tea party. The cherries are in season here in Wisconsin, and I am oh so tempted. ~MWP - Cherries Dipped in White Chocolate