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Hope at Home: Holiday 2020 Recipes

The holidays may look a bit different this year, but we hope you’re still finding time to make memories, gather with family, whether virtually or in-person, and give back to those in need. No matter how you choose to celebrate, we’ve made your holiday planning easy with our favorite recipes to take you from fall to winter. 

Pomegranate cocktail recipe


20 mins / Serves 2

Festive and fizzy, this sparkling pomegranate cocktail is a delicious way to ring in the holidays. It’s elegant enough for a special soiree and easy enough for impromptu celebrations.


-1 cup pomegranate juice

ONEHOPE Sparkling Brut

-10 pomegranate seeds

  1. Pour 1 cup of pomegranate juice into a small saucepan over low heat. Simmer for 15 minutes until its volume reduces by about half.
  2. Pour 1 tbsp pomegranate reduction into a sparkling flute, and top with brut.
  3. Garnish with pomegranate seeds.

ONEHOPE Mac and Cheese Recipe


45 mins / Serves 6-8 

Is there anything more cozy and comforting than a homemade holiday mac and cheese? This recipe is extra cheesy, ultra-creamy, and sure to be passed around for seconds (and thirds).


-1 pound of dried elbow pasta or other 

-1/2 cup unsalted butter

-1/2 cup all purpose flour

-1 1/2 cups whole milk

-2 1/2 cups half and half

-4 cups grated medium sharp cheddar cheese – divided (measured after grating)

-2 cups grated Gruyere cheese – divided (measured after grating)

-1/2 tbsp. salt

-1/2 tsp. black pepper

-1/4 tsp. paprika

  1. Preheat oven to 325 degrees and grease a 3 qt baking dish (9×13″). Set aside.
  2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle a bit of olive oil to keep from sticking.
  3. Grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  4. Melt butter in a large saucepan over medium heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups of the milk/half and half, while whisking constantly, until smooth. Repeat with the remaining milk/half and half until combined and smooth.
  5. Continue to heat over medium, whisking very often, until mixture is very thick. It should almost be the consistency of a semi thinned out condensed soup.
  6. Remove from heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese. Stir until melted and smooth.
  7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown. Enjoy!

Pair with: North Coast Reserve Zinfandel

Biscuits with Bacon Butter Recipe


45 mins / Serves 8

You had me at bacon butter! These warm and fluffy biscuits are the perfect side dish for your gatherings, and can be turned into tasty ends for a leftover holiday sandwich! 


For the biscuits

-2 and 1/2 cups all-purpose flour 

-2 tbsp. baking powder

-1 tsp. salt

-1/2 cup unsalted butter, very cold and cubed

-1 cup + 2 tbsp. cold buttermilk, divided

-2 tsp. honey

-Optional 2 tbsp. melted butter + 1 tablespoon honey for spreading

For the compound butter

-1 pound butter

-1/2 pound apple wood bacon

-2 tbsp. dried or fresh thyme

-2 tbsp. fresh parsley 

-Salt to taste

-Pepper to taste

  1. Preheat oven to 425°F. Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
  2. Make a well in the center of the mixture. Pour 1 cup of buttermilk on top, then the honey. Stir everything together until just about combined, be careful not to overwork the dough. The dough will look like shreds and be very crumbly. 
  3. Move dough to a lightly floured work surface and gently mold it into a rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding, turning the dough so it’s long horizontally and gently flattening it twice more.
  4. Gently roll the dough out with a rolling pin until it’s about 3/4 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-10 biscuits. Arrange in a 10-inch cast iron skillet, or close together on a parchment paper-lined baking sheet, making sure they’re touching.
  5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.

Pair with: North Coast Reserve Sparkling Rosé

Burnt Orange Blanc Cocktail Recipe

Burnt Orange Blanc

25 mins / Serves 2

Put a seasonal twist on a classic gin cocktail with this decadent sauvignon blanc and gin mixture that gives you a deceptively warm mouth feel with its honey and orange accents. 


-2 tbsp. vegetable oil

-2 orange slices

-4 tsp. white sugar

-1 tbsp. honey

-1 shot gin

-1 shot Cointreau (triple sec)

-2 sprigs rosemary

-1 ½ cups Vintner Sauvignon Blanc

  1. Set oven to broil.
  2. Place orange slices on an oiled baking sheet, and sprinkle 1 tsp. of sugar on each. Place in oven on a high rack, and broil oranges for 8 minutes, until slightly charred. Remove from oven, flip each slice with tongs, sprinkle another 1 tsp. of sugar on the other side, and broil for another 8 minutes. Remove from oven & let cool.
  3. Pour gin, Cointreau, honey and sauvignon blanc into a glass with 1 burnt orange slice. Fill to the top with ice, and fill to top with sauvignon blanc. Garnish with a sprig of rosemary.

ONEHOPE Gumbo Recipe


1 hr / Serves 6-8

Bring everyone together over a hot pot of gumbo. Your guests will be able to taste all the love you pour into this recipe, which is bursting with flavor, fresh veggies, and delicious spices.


For the roux

-1 heaping cup all-purpose flour

-2/3 cup of melted butter 

For the gumbo

-1 bunch celery, diced, leaves and all

-1 green bell pepper, diced

-1 large yellow onion, diced

-1 bunch green onion, finely chopped

-1 bunch fresh parsley leaves, finely chopped

-2-3 cloves garlic

-1-2 tbsp. cajun seasoning

-6-8 cups Chicken broth

-12 ounce package andouille sausages, sliced into ‘coins’ (or substitute andouille for Polska Kielbasa)

-Meat from 1 Rotisserie Chicken

-2 cups shrimps, pre cooked

-Cooked white rice for serving

  1. Make the Roux: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. When finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Add a little more flour or oil as needed to reach this consistency. Be patient and be careful not to let it burn! 
  2. Brown the sausage. Place sausage slices in a single layer in a separate skillet on medium-high heat. Brown them well on each side (2-3 minutes per side) then move them to a plate.
  3. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender (skim off any foam that may rise to the top of the pot). Stir in cajun seasoning, to taste. 
  4. Add meat. Add chicken, sausage, and shrimp.
  5. Taste and serve. Taste and add more seasonings to your liking—salt, pepper, chicken bouillon paste, garlic, or more chicken broth until you reach the perfect flavor. Serve warm over rice. Enjoy! 

Pair with: Edna Valley Reserve Pinot Noir

‘Tis the Season for Giving

We hope you love these holiday recipes as much as we do! Every bottle of ONEHOPE helps support a meaningful cause with over $5.6M donated to date. If you’re looking for a way to give back this holiday season, bring a bottle of wine to your family gathering, or send a unique gift box to a loved one from afar, and know that every purchase helps to nourish the future.

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