Celebrate the Holidays with Lunch or Dinner at Barefoot Bistro!

The Bistro is located at 3914 Highway 17 South in Myrtle Beach.

Red Velvet Cookies

1 and 1/4 cup Flour
1/4 cup Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 and 1/2 sticks Butter
1 and 1/3 cup Sugar
1 large Egg and 1 Egg Yolk
1 Tbsp Red Food Coloring
2 tsp Vanilla Extract
2 Tbsp Buttermilk

Toppings:
Red and Pink Sanding Sugar
1 bag Hershey Kisses

Preheat oven to 350. Line baking sheet with parchment paper. In medium bowl, whisk together flour, cocoa powder, salt, and baking soda. In another medium bowl, cream together sugar, and butter until light, about 3 minutes on medium speed. Beat in the egg and egg yolk, food coloring, vanilla and buttermilk. Add in flour mixture on low speed until incorporated. Chill dough for at least 30 minutes up to 2 hours. Roll one tablespoon of dough into ball and rollin sanding sugar or sprinkles. Place dough one inch apart on baking sheet. Bake 10 to 12 minutes. Remove from oven and immediately place kisses in the center. Let cookies cool on cooling rack.

 

Pear and Gorgonzola Salad

1/3 cup White Vinegar

1 can (15oz) Pear Halves, drained

1/2 tsp Salt

1/3 cup Olive Oil

6 cups torn Mixed Salad Greens

2 medium Pears, sliced

1 medium Tomato, seeded and chopped

3/4 cup chopped Walnuts

1/4 cup crumbled Gorgonzola cheese

Ground Pepper, optional

 

For dressing: In a blender, combine the vinegar, pear halves ans salt. Cover and process until smooth. While processing, gradually add oil in a steady stream.

For salad: In salad bowl, combine the greens, tomato, slices pears, walnuts and cheese. Drizzle with desired amount of dressing and toss to coat. Serve with pepper if desired.