Skip to main content

Poinsettias: Popular Culture

Poinsettias in Popular Culture

Drink Recipes

Poinsettia Punch

Cookie Recipes

Raspberry Poinsettia Blossoms

Poinsettia Salad

Mix together: 1  t. honey mustard, 1 ½ t. mayonnaise, 1 T. slaw dressing and a pinch of Marzetti's salad accent -- Asian sesame. Finely Chop: 1  celery stalk, and 1 small  handful of pecans. Peel and seed: 2 medium tomatoes.

Divide each tomato into five sections, leaving them slightly connected at the bottom. The sections will then fall apart at the top, giving the appearance of a Poinsettia flower. Take equal parts of chopped celery and nuts and moisten with mayonnaise mixture. Take a tablespoon of this mixture and place in the center of the "flower." Sprinkle with salt, pepper and paprika.  Serve on lettuce leaves.



 Pour 3 oz. Cranberry Juice and 1/2 oz. Cointreau or Triple Sec into a champagne flute.  Fill with champagne and serve.

Angry PoinsettiaTM

Pour 5 oz. Cointreau or Triple Sec and 3 oz. Cranberry Juice into a champagne flute.  Fill with Angry Orchard Crisp Apple and serve.

This drink is trademarked by the Boston Beer Corporation. Registration number 4782499.

Poinsettia Punch

In a punch bowl, combine 3 c. chilled Cranberry Juice, 3/4 c. chilled Cointreau or Triple Sec, and 2 (750 mililiter) bottles sparkling wine or champagne.  Garnish with 8 (1/4" thick) orange slices, and 2/3 c. fresh or frozen cranberries.  Serve in champagne flutes.

Raspberry Poinsettia Blossoms

3/4 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
1 box (4-serving size) raspberry-flavored gelatin
1 egg
2 cups all-purpose flour
2 tablespoons yellow candy sprinkles

In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed. On low speed, beat in flour.

Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.

Heat oven to 375°F. On ungreased cookie sheets, place balls 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.

Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.