Serve Guests Crab Salad in Cucumber Cups

Crab in Cucumber Cups recipe

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With December upon us, our schedules are filling up with office holiday parties, club potlucks, and family get-togethers. Whether you’re hosting, or attending, having a few solid canapés will make you the star of any holiday shindig. During the four weeks leading up to Christmas, I’m going to show you a few of my favorite one-bite-wonders.

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Toast the Season: Satsuma Orange Margarita

Satsuma Orange Margaritas recipe

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I’m not what you’d consider a “guac and margs” girl. I usually opt for a dark beer with my Mexican food and margaritas tend to be too tart for my taste. Also, when it comes to crafted cocktails. I tend to lean towards dark spirits like bourbon and dark rum, and generally steer clear of tequila-anything (there was a bad experience in college that left me sick for days). College, man. But when I saw these beautifully bright satsumas at the market, I figured I’d give it another go on the ol’ margarita-quest.

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Prepare Orange Chicken Polpettine for Canapés

Orange Chicken Polepettine recipe

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With December upon us, our schedules are filling up with office holiday parties, club potlucks, and family get-togethers. Whether you’re hosting, or attending, having a few solid canapés will make you the star of any holiday shindig. Over the next four weeks, I’m going to show you a few of my favorite one-bite-wonders.

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Kick Off the Holidays in Style With Autumn White Wine Sangria

Autumn White Wine Sangria Recipe

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I love making specialty cocktails with fancy bitters, artisanal spirits and all that jazz, but they can be a bit of high maintenance, especially when you need to make them for a large group of guests. Enter: sangria. It’s not fancy, and it doesn’t pretend to be. It’s delicious, refreshing and can change depending on the season.

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Fall Baking Kept Simple: Crustless Apple Pie

Crustless Apple Pie recipe

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It’s often said that you can spot a good baker by how meticulously they measure things. Given that my other blog is called No Recipes, I’ll let you come to your own conclusions on my talents (or lack there of) as a baker. That’s why most of my baking is limited to simple stuff like cookies and crisps.

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Thanksgiving Standards: Persimmon and Sage Stuffing

Persimmon and Sage Stuffing recipe

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Every year I always make an iteration of this stuffing. It usually has green apples (I love their tartness), spicy Italian sausage and loads of herbs. This year I figured I’d make it vegetarian-friendly and skip the sausage, and instead of the apples, utilize my favorite fall fruit: the persimmon.

 

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Use Mushrooms in a Warm Farro Salad

Warm Farro Salad

For me, fall foods are all about comfort. Slow foods such as roasts, stews, and braises often top peoples lists of comfort foods, but just because the sun is waning doesn’t mean we suddenly have more time to spend in the kitchen.

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Brussels Sprouts with Pomegranate and Pancetta

Brussels Sprouts with Pomegranate and Pancetta recipe

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A good part of my life has been spent misspelling “Brussels sprouts” and despising their taste. When I think of dreadful Brussels sprouts, what comes to mind are overly cooked, olive green vegetables with a near mushy texture. I do believe that the majority of people, myself included, who grow up hating vegetables simply had them prepared incorrectly.

 

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