Lifestyle Home & Decorating Holiday Recipes By InStyle Editors InStyle Editors Facebook Instagram Twitter Our editors and writers comprise decades of expertise across the beauty, fashion, lifestyle and wellness spaces in print and digital. We prioritize journalistic integrity, factual accuracy, and also having fun with every story we share. InStyle's editorial guidelines Updated on March 31, 2015 @ 02:37PM Pin Share Tweet Email Trending Videos Photo: Jonelle Weaver Holiday Recipes 01 of 05 Crimsontini Maura McEvoy 8 cups of vodka5 cups of cranberry juice1 1/4 cups of lime juice7 tablespoons of superfine sugar1 lime for garnish In a large pitcher with crushed ice stir together vodka, cranberry juice, lime juice and superfine sugar. Strain and pour into cocktail glasses; garnish with lime slice. Or pour it into a punch bowl; serve with a ladle. Serves 20. 02 of 05 Roasted Eggplant Dip with Spiced Pita Crisps Victoria Pearson 1 (1 lb.) Italian eggplant2 cloves garlic, unpeeled2 tbsp extra-virgin olive oil, plus additional for roasting garlic3 6-inch pitas1 tsp kosher salt1/2 tsp paprika1/8 tsp cayenne pepper1/4 cup packed fresh Italian parsley leaves1 tbsp freshly squeezed lemon juice, plus additional to tasteSalt to taste Preheat oven to 350°F. Place egg-plant in baking dish just large enough to hold it, and pierce 2 or 3 times with tip of knife. Place garlic cloves on small square of foil, splash with oil, and wrap. Put foil packet in dish with eggplant and bake until garlic is soft, about 35 min. Remove garlic and let cool in foil. Continue to bake eggplant until soft and almost collapsed, about 25 more min. Remove and let cool. Cut pitas in half, peel apart to make quarters, and brush with oil. In small bowl combine kosher salt, paprika and cayenne, and sprinkle over pita quarters. Stack and cut pita into wedges (3 per quarter). Spread wedges on baking sheets, and bake until crisp and golden, about 12 min. Cut stem from cooled eggplant, pull off skin, and discard. Chop flesh and set aside. Peel garlic cloves and put in food processor. Add parsley and pulse until finely chopped. Add eggplant, 1 tbsp lemon juice and 2 tbsp olive oil; pulse until just combined. Add salt and more lemon or oil to taste, and pulse until almost smooth. Serve in a bowl or cups with pita crisps. Serves 36. 03 of 05 Risotto-Stuffed Mushrooms Steven Mark Needham 2 pkg. stuffing mushrooms (12 oz. each), cleaned and stemmed2 tbsp olive oil3-3 1/4 cups chicken broth2 tbsp unsalted butter1/2 cup chopped onion2/3fr cup Arborio rice1/2 cup shredded Gruyère cheese1 1/2 tsp truffle oilSalt and pepper to taste Heat oven to 350°F. In large bowl toss mushrooms with olive oil. Place mushrooms on baking sheet and bake 15 minutes. Set aside to cool. Simmer chicken broth in medium saucepan. In another saucepan over medium heat melt butter. Add onion and cook until slightly softened, 2-3 minutes. Stir in rice to coat, 1-2 minutes. Add 1/2 cup chicken broth to rice; stir until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring constantly until each addition is absorbed. Continue this procedure until broth has been used and rice is tender, about 40 minutes. Off heat, stir cheese and truffle oil into hot rice. Season with salt and pepper. Set aside to cool. Spoon cooled risotto into mushroom caps. Place on baking sheet; bake in heated oven 10-12 minutes, or until heated throughout. Makes about 24. 04 of 05 Prosciutto Wraps William Meppem 1/3 lb. thinly sliced prosciutto, cut in long, narrow strips6 ripe pears, cored and sliced 1/2" thick2 pkgs. softened herb cheese (Boursin)60 arugula leaves Place a slice of prosciutto on work surface; top with a pear slice,a small dollop of cheese and an arugula leaf. Wrap prosciuttoaround until secure. Makes approximately 60 pieces. 05 of 05 Red Velvet Cake with Chocolate Frosting Jonelle Weaver 2 1/2 cups cake flour (not self-rising)1/4 cup cocoa1/2 tsp salt3 cups sugar, divided1/2 cup vegetable oil2 eggs1 bottle (1 oz.) red food coloring2 1/2 tsp vanilla, divided1 cup buttermilk2 tsp white vinegar1 tsp baking soda2 egg whites1/4 cup cold water1 tbsp light corn syrup2oz. (2 squares) unsweetened chocolate, melted and cooled Heat oven to 350°F. Grease and flour two 9" cake pans.In a medium bowl combine cake flour, cocoa and salt; set aside.With electric beater on medium, beat together 1 1/2 cups sugarand vegetable oil. Beat in eggs, one at a time. Add foodcoloring and 1 tsp vanilla. Alternately beat in flour mixture and buttermilk,beginning and ending with flour mixture. In a small bowl stirtogether vinegar and baking soda; beat into batter. Evenlydivide batter into pans. Bake 28-32 min., or until wooden pickinserted into center comes out clean. Cool pans on wire racks 10min. Carefully invert cakes onto racks; cool to room temperature.To make frosting: In top of double boiler over simmering water,beat on low speed 1 1/2 cups sugar, egg whites, cold water andcorn syrup. Beat until mixture peaks stiffly, about 7 min.,beginning on low speed, then to medium, then high. Add remainingvanilla and beat until frosting is spreadable. With rubberspatula, stir in melted chocolate; frost with metal spatula.Refrigerate until ready to serve. Serves 8-10.