This year has really flown by and this holiday season is coming fast with only 1 day for shopping left! As I look back on 2013 I am so fortunate to have celebrated my first year of marriage, traveled through France and Italy (that post is coming soon, I promise!), and share my success and life with the people I love most. This year I will be spending the holidays in California for the first time even though I've lived here for almost 11 years. While my husband and I will be sharing an exquisite surf and turf dinner (check our Instagram for upcoming pics), I will definitely be missing my family and friends on the East Coast.
My lovely friends who I wrote about in November will be ringing in the New Year together...with all nine of their kids!! I'm sad to miss the festivities again but am very excited to supply the recipes for their adult appetizers, the cocktail and a treat for the kids. Last year my dear friend Erica from Conflicted Pixie helped us all in guiding us what to wear for the perfect Christmas Eve party while I suggested some great wines to serve. This year she has out done herself and has found some beautiful, and always affordable, serving ware, glassware, and of course what to wear for this NYE. Thanks to her my cocktail will be sure to sparkle in these glasses and my appetizers are bound to shine on these serving plates.
So while they may be celebrating this holiday with their kids, they will be sure to do it in style! Hopefully next year Greg and I will be able to join them and maybe we'll be adding to the kid count.
Happy Holidays!
Baked Brie with Savory Fig Chutney
Ingredients
12.5 ounce brie round
4 fresh figs, roughly chopped (dried figs will work too)
1/2 cup fig spread
1/4 cup roasted and salted pistachio nutmeats, roughly chopped
1 tablespoon fresh thyme
Salt and pepper to taste
French baguette or water crackers
Preheat the oven to 375 degrees.
Remove the rind from the top of the brie and dig out a small amount of the brie to make an indent. Place the brie round in a parchment paper lined baking dish. Set aside.
In a small mixing bowl add the figs, fig spread, and thyme. Mix until all ingredients are well combined. Season lightly with salt and pepper. Pour the fig mixture on top of the brie. Bake in the oven for 10-15 minutes. Sprinkle the pistachios on top and bake for another 5-10 minutes. The center should be soft and the fig chutney should be hot. Remove from the oven and allow to cool slightly, about 5 minutes.
Carefully remove the baked brie from the baking dish using the the parchment paper. Using the spatula carefully transfer the baked brie to a serving platter and serve with a sliced french baguette or water crackers. Makes about 6-8 servings.
Sweet Potato and Chorizo Skewers with Roasted Garlic - Lemon Creme Fraiche Dipping Sauce
Ingredients
2 large sweet potatoes, washed and cut into 1 inch cubes or triangles
8 ounces dry cured Spanish chorizo, sliced into 1/4 inch pieces
2-3 tablespoons olive oil
1 - 7.5 ounce container creme fraiche
1 teaspoon lemon juice
1 garlic bulb, roasted and then chopped
Salt and pepper to taste
20-30 Small wooden skewers
Preheat the oven to 400 degrees.
In a small mixing bowl place the creme fraiche, lemon juice, and roasted garlic. Mix until well combined. Season with a bit of salt and pepper and stir to combine. Transfer the creme fraiche dipping sauce into a small serving bowl and set aside.
Boil a large pot of water. Place the sweet potatoes into the pot and boil for 3-4 minutes. Remove the sweet potatoes from the pot and drain well. Lightly grease a foil lined baking sheet with a bit of olive oil. Place the boiled sweet potatoes on the prepared baking sheet. Brush the sweet potatoes with olive oil and season with salt and pepper. Bake in the oven for about 20-25 minutes, turning half way through, until crispy and turning golden brown.
While the sweet potatoes are baking skewer the chorizo onto the wooden skewers. Once the sweet potatoes are done remove from the oven and carefully skewer them onto the chorizo prepared skewers. Serve hot with the creme fraiche dipping sauce. Makes about 25-30 skewers.
Basil-Almond Pesto and Mascarpone Cheese Pastry Puffs with Sun Dried Tomato Dipping Sauce
Ingredients
1/2 cup almond-basil pesto
1/2 cup mascarpone cheese
2 sheets pastry puff, thawed
1 - 8.5 ounce jar sun dried tomatoes in olive oil
4 small fresh tomatoes, deseeded and roughly chopped
3 tablespoons plain Greek yogurt
European Herbed Oil to drizzle
Wooden toothpicks
Preheat the oven to 400 degrees
In a small food processor place the sun dried tomatoes with the olive oil in the jar and fresh tomatoes. Pulse to combine. Add the Greek yogurt, season with salt and pepper and pulse to combine. Transfer the mixture into a serving bowl and drizzle with the European herbed oil. Set aside.
In a small mixing bowl place the almond-basil pesto and mascarpone cheese. Stir until well combined. Set aside.
Roll out the puff pastry until it's about 11x14 inches. Using a 2-1/2 inch square or round cookie cutter or ravioli cutter, cut out the pastries. Place about 1/4 teaspoon of the pesto-mascarpone cheese mixture in the center of the pastry. Bring up 2 opposite corners of the pastry and stick one toothpick in it securing it tightly. Repeat with the other two corners. Pinch any bits of the pastry together making sure the pesto mixture is tuck in tight.
Place the pastry puff on a parchment paper lined baking sheet and bake for about 20-25 minutes, until golden brown. Remove the pastry puffs from the oven and discard the toothpicks and serve warm with the sun dried tomato dipping sauce. Makes about 30-32 pastry puffs.
Sparkling Pear and Vanilla Bean Cocktail
Ingredients
2 cups Vodka (1.5 ounces for a single serving)
1-1/2 whole vanilla beans (1/4 of whole vanilla bean for a single serving)
1 - 32 ounce jar pear juice (I use R.W. Knudsen, 3 ounces for a single serving)
2-3 bottles prosecco
2 cinnamon sticks, plus extra for garnish
In a large airtight jar or container pour in the vodka. Cut the vanilla beans in half and scrape the beans into the jar or container. Then drop the whole vanilla bean in. Stir to combine. Add the pear juice and cinnamon sticks and stir to combine. Marinate for at least 4 hours or overnight.
Making the cocktail:
In an ice filled glass pour about half to 3/4 full of the pear vanilla vodka mixture. Top with the prosecco and garnish with a cinnamon stick. Makes about 10-12 servings.
Kids Corner
Because my Gingerbread Cookie Cocktail has been so popular this holiday season on Pinterest and the blog, I thought why not make it kid/non-alcoholic friendly. Now my favorite cute kids can join in on the sparkly fun of ringing in the new year!
Gingerbread Cookie Ice Cream Float
Ingredients
1-1/2 quarts vanilla bean ice cream, softened
2 cups ginger snap cookies, crushed
1 six pack IBC Cream Soda
In a blender or food processor blend the vanilla ice cream and ginger snap cookies until combined. Return the gingerbread cookie ice cream to carton and refreeze overnight.
Making the floats:
In a glass (or plastic cup) scoop 1 scoop of ice cream into the glass and top with the cream soda. Serve with a festive straw and spoon. Makes about 8-10 servings.
I have to say I am extremely fortunate to be friends with a group of girls who I met in Kindergarten. And when I say friends I don't just mean Facebook friends I mean real friends who I know I can always count on and trust. Sure, I would say in the last almost 30 years we haven't always agreed but we have all seen each other through the tough times and triumphs of college, marriage, children, career changes, chasing dreams and simply life. Of those five rare girlfriends that I have, I am proud of them and all of our accomplishments. We have grown from six cute little girls who will always call Hershey, PA our home into a lawyer, a corporate queen, a writer, a children's photographer, a fashion guru and a dancer with a passion for food. While I am living 3,000 miles away from them I think of them often and I am thankful for Facebook and other social media keeping us even better connected and updated on their cute kids, pictures of renovated kitchens, starting a new business and juggling it all at one time. I am even more grateful for their continual support, creativity and inspiration.
I was feeling a little out of ideas for this holiday season, especially after perusing through my Pinterest and seeing yet again another butternut squash recipe. That was until my dear friend who I call the fashion guru, Erica (be on the look out for our new holiday joint post), sent me a lovely message through Instagram with this wonderful picture.
I have a real love for beets and thought why can't it be a holiday side dish. With winter squashes stealing the holiday show (yes, I'm also a lover of squash too) I thought it may be nice to see these red beauties paired with some fresh green beans and topped with a creamy creme fraiche
dressing. Besides, this side dish can be made a day or two in advance and doesn't take up oven space the day of! This dish is perfect for me and all of my amazingly wonderful (and busy) girlfriends.
Roasted Beets and Fresh Green Bean Salad with Creamy Creme Fraiche Dressing
Ingredients
16 ounces green beans, washed and trimmed
3-4 medium red beets
1 tablespoon olive oil
1/2 cup creme fraiche
2 tablespoons whole grain mustard
1/2 teaspoon yellow mustard
1/2 teaspoon honey
1 tablespoon lemon juice
Dash salt and pepper
1/4 cup pistachio nuts (optional)
Preheat the oven to 375 degrees
First, prep the beets for roasting by placing the washed and dried beets onto a large piece of foil. Drizzle the beets with the olive oil. Wrap the beets in the foil and roast in the oven for 50 - 60 minutes until tender enough to poke through with a fork. Set aside to cool to room temperature. Once cool enough to handle peel the skin off the beets and slice into quaters.
In a small bowl combine the creme fraiche, whole grain mustard, yellow mustard, honey, and lemon juice. Season with a dash of salt and pepper. Set aside.
On a medium size platter place the fresh green beans and arrange the roasted beets on top. Generously drizzle with the creme fraiche dressing.
Note: This dish can be served at room temperature or chilled. The creme fraiche dressing can be made 1-2 days ahead and refrigerated. Pistachios are also a great addition to this dish...I found this out in a later tasting, post photos.
Makes 4-6 servings.
I know that after the Twelve Days of Christmas Cocktails you might be ready for a detox, but as I see it, it is the holidays and you should enjoy yourself. Christmastime for me means time well spent not just with family but with friends as well, gathering around a great bottle of wine makes it all the merrier.
I am so fortunate to have such amazing friends in my life. No matter how far apart we are in distance we are always there for each other and just a phone call and a glass of wine (or cocktail) away. So this holiday season in honor of fabulous friends I have teamed up with a great friend of mine Erica Deputy from Conflicted Pixie. She is an amazing blogger with outstanding style and will always keep your budget in mind. So to brighten your holiday season I bring to you great wines for under $15 (all purchased at World Market) to serve at a tasting party, bring as a hostess gift or just share with a close friend. To find the perfect outfit to wear this season check out Erica's suggestions on holiday party fashion.
Foodies Chardonnay
I know this seems a bit cliche for a foodie to suggest this wine but I couldn't pass it up, besides this is such a cute gift idea for your foodie friend without the gourmet price. It is a beautiful easy drinking wine that has a fruity aroma with a buttery smooth taste, finishing clean on the palate. Foodies Chardonnay is a perfect pair for your Christmas dinner of turkey and mashed potatoes.
Amberhill Secret Blend
This is a perfect middle of the road, not to light and not too bold, wine everyone can enjoy. Greg and I served this at our wedding in October and let's just say there weren't too many bottles left behind.
Barbed Wire Meritage
An amazing Bordeaux-style blend of Cabernet Savingon and Merlot. This is my husband's favorite because it is a full body wine with a great lingering finish!
Lodi Old Vine Zin
This one is a new favorite for me! It has a smokey like aroma and taste. Followed by a raspberry jam flavor with a wonderful mocha finish. It is a fantastic wine and perfect for the wine drinker who loves interesting things and up for a wine adventure.
Wine tasting note: If you are planning to serve these for a tasting I suggest to serve them in the order as listed above. Starting with light fruit flavors to bold and interesting. Also, fresh glasses for the red is preferred along with water for your guests to cleanse their palates in between wines.
Mulled Spiced Wine
Now as the temperatures are dropping even more, including here in Southern California, you may want to warm up with a delicious mulled spiced wine served hot. I first had this served to me by my sister two Christmases ago. I love how the spices infused with the wine warm you up and give off a lovely aroma that will fill your house as it cooks on the stove. I researched many different ways to make this and have come up with my own twist including substituting bourbon for brandy (for all my bourbon lovers) and adding peppercorns for a kick.
Mulling Spice Ingredients
2 teaspoons ground or whole allspice
1/4 teaspoon whole cloves
1/4 teaspoon whole peppercorns (I use rainbow peppercorns)
1 cinnamon stick, broken in half
2 small strips of orange rind
1 sachet
Place all ingredients into the sachet. Close the sachet tight and secure.
Mulled Spiced Wine Ingredients
1/4 cup honey
1/4 cup bourbon
1 750-ml bottle Cabernet Sauvignon (I use 14 Hands Cabernet Sauvignon which is also great on its own)
1 sachet mulling spice
Cinnamon stick for garnish
In a large saucepan combine the honey, bourbon, cabernet savignon, and sachet of mulling spices. Bring to a simmer and cook for about 20 minutes. Stir occasionally to make sure all the ingredients are combined and evenly distributed. Discard the sachet and serve hot. Garnish with a cinnamon stick. Makes 4-6 servings.
Sauteed Swiss Chard and Prosciutto
Now to soak up all that wine, I thought I would share this appetizer that I recently created using rainbow swiss chard from my box of Farm Fresh To You. Lately, I have been obsessed with Trader Joe's Rosemary Italian Style Crackers. The sauteed swiss chard and onions with a little prosciutto for a finishing touch on this cracker makes this appetizer perfect for any holiday party.
Ingredients
1 tablespoon unsalted butter
2 tablespoons olive oil (I used lemon olive oil from 41 Olives)
2 cloves garlic, minced
1/2 medium sweet yellow onion, sliced thin
1 small bunch of swiss chard, cut off thick stems and discarded, cut out center ribs and chop, chop leaves separately
1/4 cup white wine (I used Foodies Chardonnay)
salt and pepper to taste
1 box Trader Joe's Rosemary Italian Style Crackers
4 ounces thinly sliced prosciutto cut into pieces
4-6 ounces cream cheese
First prepare your crackers by breaking them into smaller appetizer pieces, about 4 small pieces per cracker. Spread cream cheese on each cracker and top with prosciutto and set aside.
In a large skillet melt the butter and olive oil together over medium heat. Stir in the garlic and onions until slightly browned and fragrant. Add the center chard ribs and wine. Simmer until the the swiss chard begins to soften and the wine is absorbed. Stir in the swiss chard leaves and cook until wilted. Add salt and pepper to taste.
Using a fork place about 1 to 1-1/2 teaspoons of the sauteed swiss chard onto the prepared crackers and serve. Makes 20-25 servings.
Alternative options: Substitute the cream cheese for goat cheese, brie or even gorgonzola for a bolder flavor. Exchange the prosciutto for crispy crumbled bacon mixed with the sauteed swiss chard or leave out the meat altogether. Replace the crackers with a crusty french bread. Instead of swiss chard you could try tuscan kale which is another one of my latest obsessions or simply serve this dish as a side dish and pair with a grilled salmon or juicy steak. For a spicy kick add 1/4 teaspoon red pepper flakes.
