Christmas Cocktail and Canapé Recipes

Christmas Party Canapés and Cocktails

Food Direction & Styling Emma Knowles
Photography William Meppem & Ben Dearnley

Toast your Christmas celebrations with these cocktails, punches and canapés; all perfect to enjoy before the main event – whether it's a casual luncheon or sit-down dinner.

Blackberry Gin Fizz

Prep 10 mins
Serves 8-10

Muddle 250g David Jones Australian blackberries, 60ml Applewood Limoncello, 60ml fresh ruby grapefruit juice and ¼ cup caster sugar together in the base of a large jug or punch bowl to coarsely crush the berries and dissolve the sugar. Add 300ml Four Pillars Rare Dry Gin and stir to combine.

Fill the jug with ice cubes, top up with 750ml chilled StrangeLove No.8 tonic water, or to taste, and serve garnished with sliced ruby grapefruit, sliced lime and mint sprigs.

Smoked Trout and Cucumber Sandwiches

Prep 25 mins
Serves 8-10

INGREDIENTS

100g crème fraîche
Finely grated rind and juice of 1 lemon, plus extra rind to serve
2 tbs finely chopped Dill, plus extra to serve
1 tbs David Jones Extra Virgin Olive Oil
500g cold smoked Tasmanian trout
16 slices David Jones Bakery Seeded Bread Softened butter, for spreading
1 Lebanese cucumber, thinly sliced into rounds on a mandoline
Salmon roe, to serve

METHOD

1 Whisk crème fraîche, rind, juice, dill and oil in a bowl to combine. Season and add 1 tbs warm water to thin slightly. Stir in the smoked trout to combine and refrigerate until required.

2 Butter half the bread slices and cut 3 rounds from each slice, using a 4.5cm cutter, and top with the smoked trout mixture.

3 Butter both sides of the remaining bread slices, cut 3 rounds from each with a 4.5cm cutter and place on top of trout mixture to sandwich. Arrange cucumber slices, a little roe, extra dill and lemon rind on top to serve.

Christmas Party Canapés and Cocktails

Raspberry Rosé Slushie

Prep 10 mins
Serves 6-8

Place serving glasses in the freezer for 1 hour to chill. Blend 750ml of chilled Château la Gordonne rosé, 300g frozen raspberries, 2 cups ice cubes, 80g David Jones Australian Organic honey, 60ml lime juice, 60ml Cointreau or Chambord in a blender or food processor, working in batches if necessary, until smooth. Spoon the mixture into chilled glasses and serve immediately, topped with fresh David Jones raspberries.

Build-your-own Bruschetta

Prep 15 mins
Cooking 15 mins (plus soaking)
Serves 8-10

INGREDIENTS

David Jones Bakery sourdough bread
Tasmanian smoked salmon
Grilled asparagus
Marinated feta
Rocket
Basil leaves

PEA HUMMUS
800g fresh peas, podded
400g can chickpeas, drained
½ cup David Jones fresh mint leaves
200ml David Jones Australian Extra Virgin Olive Oil
1 garlic clove
Juice of 1 lemon, or to taste
Spicy salami dip
100g David Jones mild salami, skin removed, diced (available at the Deli counter)
300g roasted capsicum
150g semi-dried tomatoes
125ml David Jones Australian Extra Virgin Olive Oil
2 tsp red wine vinegar, or to taste
1 long red chilli, coarsely chopped

METHOD

1 To make the pea hummus, blanch peas for 3-4 minutes until tender and bright green, drain and refresh under cold running water. Blend the peas and remaining ingredients in a food processor until smooth. Season to taste.

2 To make the spicy salami dip, soak the salami in hot water for 30 mins, drain and reserve ½ cup soaking water. Blend the salami and remaining ingredients in a food processor until smooth, adding some of the reserved soaking water if necessary to thin slightly. Season to taste.

3 Serve the pea hummus and spicy salami dip with a platter of grilled sourdough, marinated feta, smoked salmon, grilled asparagus, rocket and basil for guests to build their own bruschetta.

Chicken and Chorizo Skewers

Prep 15 mins
Cooking 7 mins (plus overnight marinating)
Serves 8-10

INGREDIENTS

500g David Jones Australian free range chicken thigh fillets, cut into 3cm pieces
¼ cup (60ml) David Jones Australian Extra Virgin Olive Oil
2 tbs red wine vinegar
1½ tbs finely chopped oregano, plus extra leaves to serve
Finely grated rind and juice of ½ lemon
2 garlic cloves, finely chopped
2 chorizo, cut into 2cm-thick slices
Lemon wedges, extra, to serve

Rocket salsa
1 cup firmly packed rocket
½ cup firmly packed continental parsley
2 tbs firmly packed oregano
2 garlic cloves
Finely grated rind and juice of ½ lemon
100ml David Jones Australian Extra Virgin Olive Oil

METHOD

1 Combine the chicken, oil, vinegar, oregano, rind, juice and garlic in a bowl, season generously and mix well to coat. Cover with plastic wrap and refrigerate overnight (or for at least an hour) to marinate.

2 To make the rocket salsa, process ingredients in a blender until smooth and bright green. Season to taste, then refrigerate until required.

3 Preheat a barbecue or chargrill to medium-high heat. Thread the chicken pieces and chorizo onto metal skewers, threading the chorizo through the skin so the cut sides come in contact with the grill.

4 Chargrill the skewers, turning occasionally, for 6-7 minutes or until browned and cooked through. Serve the skewers hot, topped with the extra oregano, alongside rocket salsa and lemon wedges.

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