New Year's Eve Trio
New Year’s Eve is just a few days away which means one more excuse to have festive drinks, appetizers, and desserts. I’ve teamed up with Kindal Boyle of Fit Women’s Weekly to bring you a NYE Trio! Kindal has been a fitness and health professional for over 11 years. She owns a gym in Charleston, an online fitness program, hosts a podcast and recently started offering a personalize 8 week nutrition program. Kindal has been a huge part of my transformation and I am so excited to team up with her for this post.
The drink: A spin on an old favorite, Kir Royale. The traditional version is champagne and Chambord (or other raspberry liquor). Kindal’s version blends the idea of adding a fruit liquor and a US favorite, mimosa to take it up a notch.
The appetizer: A filling finger food which won’t disappoint the crowd, shrimp stuffed mushrooms. I’ve used whipped goat cheese and Italian flavors with fresh shrimp and cremini mushrooms for an easy app that always impresses.
The dessert: An orange infused chocolate fudge with candied ginger that doesn’t include processed sugar!
Kir Royale +1 and Orange Ginger Fudge recipes and images by Kindal Boyle. See Kindal’s posts at Fit Women’s Weekly and follow her on Instagram @TrainerKindal
Kir Royale +1
1/2 Oz Grand Marnier
1/2 Oz Fresh Orange Juice
3 Oz Champagne
Pour in the liquor and orange juice before slowly pouring in the champagne.
Shrimp Stuffed Mushrooms
4 oz goat cheese
1 TBS Olive Oil
5 Basil leaves, chopped
1/2 tsp Italian seasoning
1 tsp olive oil (divided)
12 oz cremini mushrooms (~20)
¼ cup diced mushroom stems
1/2 tsp minced garlic
¼ cup chopped spinach
Whip 4oz goat cheese in food processor for 1 minute
Add 1 TBS olive oil and chopped basil leaves
Blend 1 minute and set aside
Peel and devein shrimp if needed
Season the shrimp with 1/2 tsp Italian seasoning on both sides
Warm 1/2 tsp olive oil in oven-proof pan over medium heat
Add the shrimp to the pan and cook until opaque (3 minutes on the first side, flip and cook an additional minute)
Set shrimp on a cutting board and when cool enough to handle, chop and place in small bowl
Preheat oven to 375 degrees
Clean mushrooms by wiping off any dirt with a paper towel
Remove stems from mushrooms
Dice stems until ¼ cup is full (about 8 stems)
Chop spinach leaves to fill ¼ cup
Using the same pan from the shrimp, add 1/2 tsp olive oil and reheat over medium
Add the diced stems, ½ tsp minced garlic, and ¼ cup spinach
Cook 3 minutes
Add mixture into the bowl with the shrimp
Add the basil goat cheese, 1/4 tsp salt, and 1/8 tsp red pepper flakes and stir until combined
Fill the mushrooms, slightly mounding at the top
Set filled mushrooms in the same pan and place in oven
Bake at 375 for 10 minutes
Orange Ginger Fudge
1 Can Black Beans, Rinsed & Drained
2 Chocolate Bars, 75% Dark - broken into pieces
1/3 Cup Coconut Oil, Melted
1/3 Cup Cocoa Powder
4 Tsp Stevia
1 Orange, Zested
1/4 Cup Candied Ginger
In a food processor, or blender, mix together beans, chocolate pieces, coconut oil, cocoa powder, and stevia. Blend until smooth. You may have to scrape the sides a few times to help.
Stir in the orange zest.
Pour fudge mix into a 9x9 pan lined with parchment paper. Sprinkle candied ginger over the top.
Freeze for 4+ hours, cut into squares, and serve.