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A Merry & Bright Dinner

Start off your Christmas Party

with a festive cocktail and baked brie.


Christmas Sangria

2 bottles Pinot Grigio or Chardonnay

3/4 cup sparkling apple cider

1/4 cups Golden Eagle Syrup

1 cup cranberries, whole

1 granny smith apple, chopped

1 gala apple, chopped

1 orange sliced and quartered

3 rosemary sprigs

Mix ingredients in a large pitcher and chill until ready to serve.

Baked Brie

1 round Brie

1 package raspberries

1 package blackberries

1/2 cup brown sugar

1/2 cup Golden Eagle Syrup

2 sprigs rosemary

Mix brown sugar and syrup together. Place berries and rosemary on top of Brie and pour sugar mixture over the top. Bake on 350 for 20 minutes. Serve with crackers or French bread.

Golden Eagle Glazed Ham

1 12-19 lb. ham


2 cups brown sugar

2 cups Golden Eagle Syrup

1 can Pineapple Slices with juice

I turkey size brown and serve bag

Dry the ham really well. Poke cloves into ham about 1-2 inches apart and cover the whole ham. Arrange Pineapple slices around the ham. You may have to use toothpicks to keep the pineapple in place. Pour half of the pineapple juice over the ham. Now take the brown sugar and rub all over the ham making sure to coat it well. Pour the two cups of Golden Eagle Syrup over the top, make sure to get an even coat. Bake on 325 for 1 ½ hours- 3 hours, depending on the size of the ham.

Glazed Butternut Squash

1 butternut squash

¼ cup Golden Eagle Syrup

2 sprigs rosemary

1/2 tsp. cinnamon

salt and pepper

olive oil

Peel and chop butternut squash. Place butternut squash in large bowl and sprinkle cinnamon, salt and pepper. Drizzle olive oil over butternut squash until well coated. Pour Golden Eagle Syrup over butternut squash and toss well. Add sprigs of rosemary. Pour butternut squash on a cookie sheet, lined with parchment paper and bake for 375 for 30-45 minute. Until it starts to brown.

Glazed Bacon Wrapped Green Beans

1 lb fresh green beans

¼ cup Golden Eagle Syrup

onion powder

garlic powder


salt and pepper

Put on a large pot of water to blanch green beans. While waiting for water to boil rinse and trim green beans. Once water is boiling add 2 tsp. salt. Add green beans and boil for 3-5 minutes. Remove and immediately rinse under cold water to stop the cooking process. For each bundle of green beans you will need a slice of bacon and 8-10 beans. Before wrapping with bacon sprinkle with onion powder, garlic powder, salt and pepper, and drizzle 1 tsp. Golden Eagle Syrup syrup over each bundle. Wrap the green beans with bacon. And place on cookie sheet lined with parchment paper. Bake on 350 for 20-30 minutes until bacon looks crispy.

Orange Pomegranate Salad

3 cups packed baby spinach

1 orange peeled and sectioned

1/4 cup pomegranate arils

1/4 cup crumbled feta cheese

½ cup candied pecans

Orange Poppyseed Vinaigrette

1/3 cup fresh orange juice

1/4 cup extra virgin olive oil

1 tablespoon dijon mustard

1 tablespoon apple cider vinegar

1/4 teaspoon salt

1 tablespoon poppyseed

2 tablespoons Golden Eagle Syrup

Add all ingredients to a medium size jar. Tighten the lid and shake until thoroughly mixed.

Drizzle over salad. Toss to combine. Serve immediately and enjoy!

Candied Pecans

Place pecans in a bowl and coat with 2 TBSP Golden Eagle Syrup. Sprinkle ¼ cup white sugar over pecans and toss well. Spread pecans on a cookie sheet and bake on 325 for 5 -10 minutes watching very carefully not to burn.




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