JNPR invites itself to your holiday tables

Looking for inspiration for your holiday menus?

Our collaboration with food blogger Claudia @my_tasty_travels is back this year! We are excited to share these 3 new festive appetizer recipes.

These recipes were designed to pair with our non-alcoholic cocktails for your holiday aperitifs.

Ingredients (for 10 cupcakes):

2 eggs

80 g flour

1/2 teaspoon baking powder

60 ml of milk

50 ml olive oil

100 g of Emmental cheese

100 g of comté cheese

100g of mushrooms

For the ricotta cream:

10 cl of 30% crème fraîche

5 cl of mascarpone

5 cl of ricotta

Fresh herbs

Preparation :

Start with the cupcakes, beat the eggs for a few minutes until they become foamy. Add the milk, olive oil then add the sifted flour and yeast, grated Emmental, Comté and roasted mushrooms. Salt and pepper. Pour the mixture into cupcake cases.

Bake in a preheated oven at 180° for 25 minutes. At the end of cooking, let cool, and whip the whipped cream. Then, using a piping bag, put your whipped cream on your cupcakes.

To be enjoyed in pairing with the Pear Sour, a non-alcoholic cocktail with pear and cinnamon flavors. The recipe is available below:

Ingredients (for 2 loaves):

• 2 nice slices of brioche
• 1 egg
• 300 ml of semi-skimmed milk
• Salted butter
• 100g of brie
• 1 bunch of grapes
• 2 tablespoons of honey

Preparation :

Cut nice slices of brioche. In a salad bowl, mix the milk and egg, then add your slices of brioche so that they become a little soft. In a very hot frying pan, melt salted butter, and add the French toast, until it browns. Once nicely browned, put it on a plate, and add melted brie on top, and honey-roasted grapes.

To be enjoyed while still warm in pairing with Apple Pie, a non-alcoholic cocktail with apple and vanilla flavors. The recipe is available below:

Ingredients :

• Crackers with rosemary or plain
• 75 g salmon heart
• A few sprigs of parsley
• 1/2 lime
• 2 teaspoons olive oil
• A pinch of pepper
• 1 ripe avocado

Preparation :

Cut the salmon heart into cubes, and marinate it with chopped parsley, the juice of half a lime, and two teaspoons of olive oil. Set aside. Meanwhile, blend your avocado with a little lime and spices. Arrange a few cubes of marinated salmon between two slices of crackers, then add to the nozzle, the avocado on top. Add a few parsley leaves, and a little lime.

To be enjoyed in pairing with the cocktail "This is not an Americano". This recipe, available below, revisits the iconic Italian cocktail in a non-alcoholic version.