Holiday Recipes

Bold Vandal Soup Shooter Combo. Being a brave and bold Vandal leads to out of the box thinking. This led to a new idea of an appetizer soup- the vandal way. Soup shooters! These shooters are paired with an apple bacon grilled cheese slice.

Suggested Wine Pairing: Hells Canyon Winery 2020 Chardonnay Reserve
(www.vandalsuncorked.com)

Total Servings - 10 Servings
Serving Size - 1 serving, One 2-ounce soup shooter, and One 1-inch slice sandwich
Dietary Considerations - Soup is vegetarian, Sandwich can be made meat and dairy free.

Ingredients for Bold Vandal Soup Shooter Combo

• 1 Cup Cashews
• 1⁄2 Cup Unsalted Vegetable Stock, Divided
• 2 Cups Unsalted Vegetable Stock, Divided
• 1 (15oz) Can Pumpkin Puree
• 1 1⁄2 Cups Original Applesauce
• 2 Teaspoons Salt
• 1⁄2 Teaspoon Pumpkin Spice
• 1 Tablespoon Honey
• 8 Strips Bacon
• 1 Medium Granny Smith Apple
• 1 Cup Mozzarella Cheese
• 4 Slices Sourdough Bread

Directions for Bold Vandal Soup Shooter Combo

NOTE: If using a block of cheese, grate the cheese prior to ensure it is shredded.
STEP 1 Preheat oven to 350°F, once heated place cashews on baking tray and bake for 5-7 minutes or until they appear toasted.
STEP 2 Once done place in food processer and blend until smooth consistency. Add in 1⁄2 Cup of vegetable stock and continue blending until well incorporated.
STEP 3 In a medium sized pot on medium heat pour in 2 Cups of vegetable stock and the cashew blend. Cook for 10 minutes stirring occasionally.
STEP 4 Combine the pumpkin puree and applesauce into the pot, and stir in the salt, pumpkin spice, and honey. Let simmer for an additional 15 minutes while stirring occasionally.
STEP 5 While soup is simmering preheat a medium frying pan on medium/high heat and add the bacon strips to cook to your desired crispiness. Remove the bacon from the pan and set aside once fully cooked.
STEP 6 Cut the apple into thin slices (about 1-inch strips) and set aside.
STEP 7 Drain the excess bacon grease from the frying pan. Using the same pan assemble your grilled cheese, making sure to lay the bacon in an even layer lengthwise and the apple as well (or to your desired amount).
STEP 8 Once cheese is melted and the bread is toasted to a nice golden-brown remove from pan and cut into thin strips going against the bacon.
STEP 9 Serve soup in 2 ounce shot glass with a strip of grilled cheese.

Nutritional Data for Bold Vandal Soup Shooter Combo

Calories 282
Total Fat 14g Saturated Fat 3.7g
Cholesterol 18mg
Sodium 954mg
Total Carbohydrate 32g Dietary Fiber 3.7g Total Sugars 14.7g
Protein 11g
Other Data Total Fat DV 17%, Saturated Fat DV 19%, Cholesterol DV 6%, Sodium DV 41%, Total Carbohydrate DV 11%, Dietary Fiber DV 13%

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Start your holiday morning with a delicious twist on a classic cinnamon roll. This brave recipe combines the cherished cinnamon roll and pumpkin pie to a unique breakfast item that everyone will love. The orange zest on top bursts with boldness in your mouth with every bite. Create a warm and cozy morning in your kitchen when you bravely serve these morning delights.

Suggested Wine Pairing: Create a mimosa with the 2019 General Phunk Chardonnay, by 3100 Cellars
(www.vandalsuncorked.com)

Total Servings - 5 Servings
Serving Size - 1 Cinnamon Roll
Dietary Considerations
For gluten allergies: Bob's Red Mill Gluten Free Pizza Crust Mix 16 oz Pkg.
For dairy allergies: replace cream cheese with Miyoko's Creamery Organic Cashew Milk Classic Plain Cream Cheese, 8 oz.

Ingredients for Joe's Zesty Pumpkin Cinnamon Rolls

Cinnamon Rolls

• 1 Can (13.8 oz) Pillsbury Classic Pizza Crust
• 2 Tablespoons Melted butter
• 1/2 Cup Brown sugar
• 2 Tablespoons Pumpkin Pie Seasoning
• 1/2 Cup Canned Pumpkin Puree

Frosting

• 1 Tablespoon Pumpkin Pie Seasoning
• 1 8oz package Cream Cheese
• 4-6 Tablespoons Powdered Sugar
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Melted butter
• 1/4 Cup Canned Pumpkin Puree

Directions for Joe's Zesty Pumpkin Cinnamon Rolls

NOTE: Keep dough refrigerated until time to add filling. Soften cream cheese before mixing.
STEP 1 Preheat the oven to 400 degrees Fahrenheit.
STEP 2 For the filling, melt butter and combine with brown sugar, pumpkin spice and canned pumpkin in a small bowl. Stir until combined and smooth.
STEP 3 Open the pizza dough container and lay out the pizza dough on cutting board. For gluten allergies: Use Bob's Red Mill Gluten Free Pizza Crust Mix 16 oz Pkg. Follow directions and roll out onto cutting board.
STEP 4 Use a rubber spatula to spread sugar mixture evenly on dough. Make sure not to overfill.
STEP 5 Roll dough into a tight single log shape on the short side.
STEP 6 Wet knife to prevent sticking to dough.
STEP 7 Cut the log into 2 inch rolls.
STEP 8 Place rolls in a glass or ceramic pan with an inch in between. (About an 8x8 inch square pan.)
STEP 9 Place in the oven and bake for 18-20 mins or until golden brown on top.
STEP 10 While rolls are in the oven, attach the flat beater attachment to a stand mixer to start frosting.
STEP 11 Place 1 package of softened cream cheese in the mixer bowl. For dairy allergies: Replace cream cheese with 1 package of Miyoko's Creamery Organic Cashew Milk Classic Plain Cream Cheese, 8 oz
STEP 12 Add powdered sugar, vanilla extract, melted butter, and canned pumpkin mix in a stand mixer. For dairy allergies: Replace butter with vegetable oil or another oil of your choosing.
STEP 13 Mix until smooth and creamy.
STEP 14 Zest an orange. Optional; slice orange into thin wedges to use as garnish.
STEP 15 Once cinnamon rolls are out of the oven and have cooled slightly, spread frosting evenly on each roll.
STEP 16 Sprinkle orange zest over the top of the frosting. Optional orange slice garnish.

Nutritional Data for Bold Vandal Soup Shooter Combo

Calories 467 Calories
Total Fat 113g total fat 71g, saturated fat
Cholesterol 306 mg
Sodium 670mg
Total Carbohydrate 55g total carbohydrates, 2.6 g dietary fiber, 17.4g sugar
Protein 9.7g
Other Data 33.5% Vitamin A, 4.6% Calcium, 42.7% Vitamin C, 2.5% Iron, 3% Vitamin B-6, 1.2% Magnesium. The % Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to a daily value of 2000 calories a day is used for general nutrition advice.

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Looking for a festive salad that incorporates all the classic holiday flavors, but with a modern twist? Well, you’ve come to the right place! This Vandal inspired Holiday Harvest Salad is a great way to experience the season’s bold flavors all in one dish! The sweet cranberry dressing paired with tart apples over fresh kale and garnished with a spicy cornbread hinted with orange, will bring a new experience to your holiday table! With brave and vibrant colors the Holiday Harvest Salad is an attractive dish. This recipe is great by itself or as an addition to your holiday dinner.

Suggested Wine Pairing: Hells Canyon 2020 Chardonnay Reserve
(www.vandalsuncorked.com)

Total Servings - 6
Serving Size - 1 1/2 cup
Dietary Considerations - Vegetarian, Dairy-free

Ingredients for Brave & Bold Harvest Salad

Cornbread

• 1 (8.5 ounce) Box Jiffy cornbread mix, or use your favorite cornbread recipe
• 1 Egg
• 1 medium Jalapeno, deseeded, and finely diced
• 1 medium Navel Orange, divided and cut in half

Salad

• 1 Head Kale, rinsed, destemmed, and chopped
• 1/2 Navel orange
• 2 Granny Smith Apples, cut into 1-inch cubes
• 1 Sweet Potato, peeled, and cut into 1-inch cubes

Dressing

• 1/2 Cup Unsalted Cashews, Raw
• 1/4 Cup Whole cranberries in sauce, Canned
• 1/4 Teaspoon Cinnamon

Directions for Brave & Bold Harvest Salad

NOTE This makes a delicious side or stuffing for a roasted holiday bird. Prepare as directed and serve, or use to stuff.
STEP 1 Preheat oven to 400 degrees.
STEP 2 Soak cashews in ½ cup of water and set aside.
STEP 3 Place cornbread mix in a bowl, with 1/3 cup water, 1 egg, and the diced jalapeno and mix.
STEP 4 Zest the orange into the batter and then fold it into the mix.
STEP 5 Slice the orange in half, juice one half of the orange into the cornbread mix and stir. Set aside the other half.
STEP 6 Line a baking sheet with parchment paper.
STEP 7 Pour batter onto the parchment lined baking sheet, spread evenly across the whole baking sheet, and bake for 15 minutes.
STEP 8 While the cornbread is baking, add the chopped kale to a bowl. Juice the remaining half of the orange over the kale, and massage with your hands for one minute. Set aside.
STEP 9 Chop the sweet potato into ½ inch-cubes, lightly salt and pepper. Place onto a baking sheet lined with parchment paper, and bake for 20 minutes at 400 degrees.
STEP 10 While the potatoes are cooking, dice the apples into ½ inch-cubes, add them to the pan with the sweet potatoes for the last 5 minutes of baking.
STEP 11 For dressing: in a blender or food processor, add soaked cashews with the water, cranberries, and cinnamon. Blend until smooth. Refrigerate.
STEP 12 Combine the kale, cooked sweet potatoes and apples, and mix with the dressing. Crumble cornbread on top of the salad and serve.

Nutritional Data for Brave & Bold Harvest Salad

Calories 391
Total Fat Total fat 15g
Saturated fat 4.2g
Trans fat 0g
Cholesterol 281.2 mg
Sodium 352.9 mg
Total Carbohydrate 44.9g
Dietary fiber 5.9g
Sugar 15.8g
Protein 15.9g
Vitamin D 0%
Calcium 152.3%
Iron 6.8%
Potassium 644.3 mg
Vitamin A 612.6%
Vitamin C 115.3%

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