So we are full swing in the midst of the holiday season – the most wonderful time of the year! Food, cocktails, friends, family, traveling, gifts, and a whirlwind of social activities can sometimes be a little crazy and exhausting, so I’ve rounded up a few of my favorite things to help make your holiday entertaining a little easier, stylish and a whole lot more fun (and tasty!)
Wishing you all a safe and happy holiday and amazing New Year 2018!
Entertainers Gift Box
Who doesn’t love a cozy and fantastic party with a gorgeous cheese board as a centerpiece? This Entertainer’s Gift Box is perfect for a cocktail party bursting with classic goodies like Marcona almonds from Spain, an olive wood serving bowl, sweet and savory spreads: Orange and Fig Jam, Pepper Jelly and Mango Chutney and Cracked Pepper gourmet wafer crackers.
The perfect accompaniment for an assortment of cheese, prosciutto, salami, fruit and nibbles – and a beautiful addition for your holiday table!
Marble and Mango Wood Serving Board Set
This Marble and Mango Wood Serving Board Set is perfect for entertaining and goes hand and hand with the Entertainer’s Gift Box to display all that delicious cheese, crackers, salami, nuts and spreads! One side is marble and one side is wood, making it attractive and functional at the same time.
Pair fresh bread and crackers on the wood board with cheese on the chilled marble, or sushi on the cool side with tempura vegetables on the wood. The on-point arrow design unifies the two sections, integrating the contrasting materials. Foam pads on the bottom protect your tabletop. It makes a stylish addition to your tablescape or distinctive hostess gift.
Reclaimed Wood Cookbook Stand
This rustic Reclaimed Wood Cookbook Stand is a beautiful addition to your kitchen and handy tool to view recipes on your iPad or to hold a traditional cookbook.
It has a sturdy wood base and back and collapses or expands to lay it flat or prop it up on your counter.
Designed by Stacy Borocz, who has a carefully curated collection of antique and repurposed home furnishings and culinary accents for over a decade. She attends local markets and old homes, barns and warehouses to find the architectural elements for her designs, and no two pieces are exactly alike.
Fondue Melting Pot
This Fondue Melting Pot is perfect for melting cheese to accompany your holiday table – serve with pickles, bread, olives, meat, and vegetables. The Melting Pot Includes a Boska Tapas Fondue Pot, Murray’s Fondue Blend,
Murray’s Sopressata Salami, Crisp & Co. Grand Dill Pickles and crunchy Cipollini Onions.
Enchante Wine Coupe
These imported Enchante Wine Coupe glasses by Anthropologie are gilded in a gold design and also come in stemless water glasses, stemmed champagne flutes and a small bowl. A gorgeous way to serve cocktails and snacks and ring in the New Year!
Winter Solstice Cocktail Kit
This fun Winter Solstice Cocktail Kit comes with all the right ingredients to serve up these citrusy refreshing drinks for your next holiday party – including the brandy, rum, bitters, orange liqueur and glasses. Simply add fresh fruit and juice and voila! you’ve got an amazing cocktail to entertain your friends with.
1.5 oz brandy
.5 oz rum
.25 oz orange liqueur
.75 oz fresh lemon juice
.5 oz simple syrup
1-2 dashes bitters
Orange wheel, for garnish
1. In a cocktail shaker with ice, combine brandy, rum, orange liqueur, lemon juice, simple syrup and bitters.
2. Shake until blended and well-chilled.
3. Strain into a couple glass and garnish with orange wheel.
Makes 1 cocktail
The Party Food Bible cookbook is the ultimate resource for all things holiday entertaining. With over 565 recipes served up on everything from skewers to spoons, for fun and flavorful mini hors d’oeuvres, amuse-bouches, small bites and finger foods, stylish cocktails and desserts, you are sure to find some inspiration for your next holiday cocktail party!
Moonglow Cocktail Shaker
This Moonglow Cocktail Shaker is a beautiful way to stir, shake and serve all your holiday cocktails in style!
Classic Dry Martini
1 2/3 oz Gin
1/3 oz Dry Vermouth
Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.
Sweet and Spicy Mixed Nuts
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce
Preheat oven to 350 degrees F.
In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.
Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.
Makes 2 cups.
Mini Sweet and Savory Tarts
These Mini Sweet and Savory Tarts I created are perfect for a holiday party! I made sweet mini cranberry apple almond tarts and savory bacon, veggie and cheese tarts but feel free to experiment with the fillings and flavors..so cute and easy to make!
Parmesan Artichoke Dip
This Parmesan Artichoke Dip with Homemade Pita Chips is one of my favorite holiday appetizers. Brimming with creamy cheese, roasted garlic, and tons of savory juicy artichokes with crispy homemade chips for dipping – this one will fly off your holiday table!
Truffled Potato Stacks
These Truffled Potato Stacks are crispy and savory and buttery and delicious! Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping – they make a perfect appetizer or side dish to your holiday meal!
4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling
Preheat the oven 400 degrees F. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.
In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.
Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.
Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.
Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.
Serves 6 (approx. 2 stacks per person).
New Year’s Soup
A hearty and delicious traditional soup served on New Years Day – with black eyed peas and collard greens and ham for good luck and financial blessings for the New Year.
- 2 (15.8-ounce) cans black-eyed peas, undrained
- 3 (14-ounce) cans chicken broth
- 2 (14-1/2-ounce) cans diced tomatoes
- 1/2 cup chopped onion
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups diced cooked ham
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chopped fresh collard greens
- Hot sauce for splashing
In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.
Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.
Recipe by Mr. Food.com
These luscious Lobster Pies are decadent, delicious and the perfect way to celebrate the holidays and New Year. Bathed in a buttery creamy sherry sauce and filled with tons of fresh lobster and parmesan cheese then baked with a butter crunchy cracker crust. Divine, elegant and oh so good. Indulge!
Bacon, Cheese & Pepper Quiche with Hashbrown Crust
This is a delicious spin on a holiday brunch quiche – you simply line a springform pan with shredded hash browns and cook until lightly browned, then add your quiche ingredients until bubbly and cheese is melty. Perfect for a New Year’s Day brunch or casual lunch with friends.
For the Hash Brown Crust:
- 1 large package frozen hash browns, thawed and squeezed dry
- 2 tablespoons butter, melted
- 1 egg, whisked
- A dash of onion flakes, garlic powder and dill seasoning, to taste
- Sea salt & pepper, to taste
For the Quiche:
- 3/4 cup red, orange and yellow bell peppers, diced
- 1/2 cup red onion, diced
- 8 eggs
- 1/4 cup 1-2% milk
- 1/4 cup light cream
- 1 cup Mozzarella cheese, shredded
- 1/2 cup cheddar cheese, diced
- 8 slices bacon, cooked and crumbled
For the Hash Brown Crust:
- Preheat oven to 400 degrees F.
- Brush a small amount of oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
- Combine the hash browns, melted butter, egg and spices in a bowl and place them in the pan pushing them up the sides to make a 1 inch crust for the quiche.
- Bake for 20-25 minutes or until the hash browns get lightly browned and crispy.
For the Quiche:
- In a small pan, over low/medium heat, add a tablespoon of oil and sauté the peppers and onions, for 8-10 minutes or until soft and translucent. Set aside to cool.
- In a bowl, combine the eggs, cream, milk, cheese and cooked bacon. Add cooled peppers and onions, season with salt and pepper and pour into the precooked hash brown crust in the springform pan.
- Reduce the heat to 350 and bake for another 45 minutes.
- Serve hot or at room temperature, cut into wedges with a side of fruit salad and toasted holiday bread and butter.