Market District Recipes: Drinks & More!

If you’re looking for some great new drinks and dishes to impress your guests at Christmas dinner this year, try out these recipes from the Giant Eagle Market District!

“Shaky Snowflake” (Espresso White Chocolate Egg Nog)

Compliments of our Product Development Team

Servings: 2-8 oz Cooking Time: 10 minutes


4 shots-4 oz Espresso
3 oz. Godiva – White Chocolate Liqueur
9 oz. Egg Nog
1 Tbls. White Chocolate shavings


1. In sauce pan over low heat warm egg nog and brew espresso.
2. Evenly divide espresso, Godiva and egg nog between two mugs.
3. Garnish each with white chocolate shavings.
4. Enjoy responsibly.

“Happy Apple” (Hard Cider with Rosemary and Lemon)

Compliments of our Product Development Team

Servings: 2-8 oz Prep Time: 5 min.


12 oz.- cold Hard Apple Cider also try Belgium Wheat Beer or Gewurztraminer wine
12 oz. – cold Fresh Apple Cider
2 sprigs Fresh Rosemary – long enough to stick out of glass
½ each Fresh Lemon Peel – use vegetable peeler to remove


1. Garnish glass with lemon peel and rosemary.
2. Pour in apple cider and then pour in hard cider (beer or wine)
3. Enjoy responsibly.

“Tangerine Kir Royale” (Sparkling Cranberry Tangerine Cocktail)

Compliments of our Product Development Team

Servings: 2-6 oz


3 oz. Fresh Tangerine juice
3 oz. Cranberry juice
6 oz Sparkling wine
Garnish pomegranate seed, fresh cranberries, tangerine slice


1. In two champagne flutes pour half of each juice.=
2. Add garnish.
3. When ready to serve pour sparkling wine over top.
4. Enjoy responsibly.

Marinated Grilled Octopus

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 10 min. Cooking Time: 5-7 minutes


1 lb Baby Octopus, head removed
3 heads Fresh Garlic, minced
¼ cup Fresh Basil, minced
½ cup Blueberry Balsamic Vinegar
1 cup Fresh Lemon Juice
2 cups Extra Virgin Olive Oil
1 tbsp Kosher Salt
1 tbsp Fresh Cracked Black Pepper


Mix together all of the ingredients except the octopus into a air tight container. Clean the octopus by placing them under cool running water.

Use a knife to remove the 8 individual tentacles & then place them into the marinade & allow to sit in the refrigerator for at least 24 hours. Preheat a grill pan over medium-high heat.

Remove the tentacles from the marinade & place on the hot grill for 3-4 minutes on each side.

Set the cooked octopus aside & drizzle with a little olive oil & garnish with fresh lemon wedges. Serve as an appetizer.

Angel Hair with Anchovies

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 5 min. Cooking Time: 10 minutes


1 lb Angel Hair Pasta
1 can Anchovies (packed in oil)
6 heads Fresh Garlic, minced
2-3 tbsp Fresh Parsley, minced
1-2 tsp Crushed Red Pepper Flakes
1 cup Extra Virgin Olive Oil
½ lb Butter, Unsalted
¼ cup Parmesan or Romano Cheese, Grated
2 tbsp Pine nuts (optional)
TT Kosher Salt & Black Pepper


Heat a large pot of boiling salted water, & bring to a boil. While water is heating; combine butter, olive oil, garlic, & anchovies in a medium sauté pan.

Heat the anchovie butter mixture over medium high heat for 1-2 minutes. Mash the anchovies with a fork until the become almost dissolved into the butter/oil.

Turn off the heat for the anchovies butter & allow to cool slightly. When the pasta water is at a full boil add in the angel hair & cook only until al dente, 6-7 minutes.

Once the pasta is cooked strain and then allow it to cool for 3-4 minutes. Combine the pasta & the anchovy mixture, & parmesan cheese, gently toss. Season the dish with salt & pepper then garnish with fresh parsley.


One Comment

  1. Mr Hop says:

    That Octopus is different! 😦

Comments are closed.

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