Glamorous and Impressive Appetizers For Your Next Holiday Party

Filed under: Food/Drink — Savvy Housekeeper at 7:20 am on Friday, December 19, 2014

Tis the season to celebrate. Here are some enticing appetizers from around the Internet:

FIGS PROSCIUTTO: figs, prosciutto, cheese, honey.

ANTIPASTO SKEWERS: Salami, mozzarella, artichokes, olives, tomatoes, etc., marinated and strung on skewers. (We tried this one and it was a hit.)

SEARED PORK BELLY & GREEN PEPPER BRUSCHETTA: pork belly (!), spicy peppers, lemon zest, on toasted bread slices.

SANTA HAT APPETIZERS: strawberries, bananas, and marshmallows.

LAMB MEATBALL SLIDERS: lamb meatballs (you can keep them warm in the crockpot), slider buns, sauce.

BEET AND GOAT CHEESE NAPOLEONS: slices of roasted beets alternating with herbed goat cheese. Use yellow beets so they won’t bleed into the cheese.

CHRISTMAS TREE CHEESE PLATE: Lay grapes, cheese, and herbs out to form a Christmas tree. Or do it with tomatoes, cheese, and rosemary.

Happy holidays!

Super Easy And Kid-Friendly Strawberry Santa Hat Appetizers

Filed under: Food/Drink — Savvy Housekeeper at 9:13 am on Thursday, December 18, 2014

(You’ll have to excuse this picture. I made this appetizer for a party and took a quick photo on the way out the door, so it didn’t turn out the way I wanted. It gives you the idea.)

These Strawberry Santa Hat Appetizers are so easy, and a huge hit among the kids. Here’s how to make them:

Strawberry Santa Hat Appetizers

Ingredients:

    Strawberries
    Bananas
    Marshmallows
    Toothpicks


Directions:

Put on toothpicks in this order: Marshmallow, the top of a strawberry, one slice of banana. Ta-da, you have a hat!

Repeat until you have the desired number of Santa hats. Keep covered with plastic wrap until ready to serve.

Have A Merry Christmas With These Red Holiday Cocktails

Filed under: Food/Drink — Savvy Housekeeper at 7:23 am on Wednesday, December 10, 2014

Who says red cocktails are just for Valentine’s Day? Here are Red Cocktails to try out at your holiday party this year.

HOLIDAY CHEER COCKTAIL

CHERRY WHISKEY SMASH

CRANBERRY MARGARITA

DIRTY SHIRLEY

CHRISTMAS COSMO

HEARTS OF POM

CHOCOLATE-DIPPED STRAWBERRY COCKTAIL

United States of Thanksgiving Recipes

Filed under: Food/Drink — Savvy Housekeeper at 7:24 am on Tuesday, November 25, 2014

If you’re still finalizing your Thanksgiving menu–I know I am–the New York Times has some options for you: one recipe for each state.

Some examples: Sourdough Stuffing With Kale, Dates and Turkey Sausage; Persimmon Pudding; Pocket Dressing;Lobster Mac and Cheese (pictured above); St. Louis Gooey Butter Cake…

In fact, forget Thanksgiving. I’m going to make these recipes all season long.

Click here for the full list.

Make Your Own Buttery Roasted Pecans

Filed under: Food/Drink — Savvy Housekeeper at 7:44 am on Monday, November 24, 2014

I love putting Roasted Pecans in my salads but they can be so expensive, especially when compared to the price of raw pecans. I buy raw pecans for $6 a pound, and roasted pecans are $14 a pound.

The solution, of course, is to roast them yourself and save $8 a pound. And it’s easy to do. Here’s my recipe for savory, buttery roasted pecans.

Roasted Pecans

Ingredients:

    1 pound pecans
    3 Tablespoons butter
    1/2 teaspoon salt

Directions:

Preheat the oven to 350 degrees.

Melt the butter in the microwave. Pour the pecans and salt into the butter and mix with a spoon or your hands until the nuts are evenly coated.

Spread the nuts out on a cookie sheet. Cook for 15-20 minutes, making sure to turn the nuts once. Watch them so they don’t burn.

Remove from the oven and let cool. Enjoy!

Gingerbread Toddy

Filed under: Food/Drink — Savvy Housekeeper at 7:56 am on Wednesday, November 19, 2014

DIY Cocktails and I made a new fall cocktail. It’s a twist on the Hot Toddy called the Gingerbread Toddy.

First we made gingerbread syrup and then we mixed it in with bourbon, hot water, and a little bit of lemon. The result is cozy drink that’s perfect for sipping in front of a roaring fire. And yes, it tastes just like gingerbread.

The syrup took only a few minutes to make and would be great in other things too. I’m going to use a bit tomorrow morning when I’m making coffee and try out my own Gingerbread Latte.

Gingerbread Toddy

Ingredients:

    2 ounces bourbon
    1 ounce syrup
    1/3-1/2 cup hot water
    A squeeze of lemon

For The Gingerbread Syrup:

    1 cup dark brown sugar
    1 cup water
    1 Tablespoon molasses
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice

Directions:

To Make The Syrup: Combine all the syrup ingredients in a pan. Heat to boiling on a stovetop while whisking until all the powdery substances dissolve. Boil for 2-3 minutes so that the syrup thickens slightly.

To Make The Gingerbread Toddy: Combine bourbon and syrup in a mug. Fill to the top with hot water. Add a few drops of lemon juice and stir. Enjoy!

5 Roll Recipes For Thanksgiving

Filed under: Food/Drink — Savvy Housekeeper at 7:21 am on Monday, November 17, 2014

Don’t overlook the rolls at Thanksgiving. Here are 5 Roll Recipes that will impress your guests.

WHOLE-WHEAT BUTTERMILK ROLLS IN MASON JARS

PRETZEL ROLLS

BUTTER FLAKE ROLLS

CIABATTA ROLLS

GOURGERES–the classic French cheese puff. One of my favorite things, ever.

8 Great Appetizers

Filed under: Food/Drink — Savvy Housekeeper at 7:09 am on Monday, November 10, 2014

Mac and Cheese Bites. Homemade macaroni and cheese, no utensils required.

Mini Caramel Apples. Hollow out a peeled apple with a melon baller, insert a stick, and dip in caramel.

Prosciutto-Wrapped Bread Sticks. Wrap prosciutto around a breadstick–how can you go wrong?

Greek Salad Appetizers. Feta cheese, olives, cucumbers, and tomatoes on a toothpick.

Beets and Preserved Lemon Bruschetta. Salt-cured preserved lemon, roasted beets, and chives on grilled toasts brushed with olive oil.

Strawberry Santas. The strawberries are Santa Claus’s hat and body, sweetened whip cream for his face and the top of the hat, and chocolate sprinkles are the eyes.

Cheese and Chocolate Bruschetta. “Rich, creamy cheese, slightly bitter chocolate, and sweet-tart fruit.”

Caprese Salad Appetizer. Hollow out cherry tomatoes, put mozzarella cheese balls inside, add some basil, and stick them on a toothpick. Drizzle with a touch of olive oil.

Dragon Carrot Risotto From The Fault In Our Stars

Filed under: Food/Drink — Savvy Housekeeper at 7:39 am on Thursday, November 6, 2014

“I want this dragon carrot risotto to become a person so I can take it to Las Vegas and marry it.” Augustus Waters

Did you read or see The Fault In Our Stars? Did you find yourself drooling over the Dragon Carrot Risotto the two main characters have in the restaurant? I know I did.

This Traveler Heart Of Mine gave it a try and came up with a pretty decent-looking recipe. (Pictured above)

Alternately, you can try Sunset Magazine’s Caramelized Carrot Risotto and use Dragon Carrots instead of the regular carrots. They look like this:

Sweet Corn Ice Cream

Filed under: Food/Drink — Savvy Housekeeper at 7:14 am on Monday, November 3, 2014

I found a use for corncobs: use them to flavor ice cream.

All you do is soak your corncobs in the dairy 24 hours before making the ice cream, like so:

Then you strain out the corncobs and go about making the ice cream like you normally would.

I thought the corncobs would make the ice cream taste too much like corn, but that wasn’t the case at all. Soaking the corncobs made the ice cream richer and sweeter with a nice subtle corn flavor.

So don’t toss out those corncobs. Turn them into ice cream!

Sweet Corn Ice Cream

Ingredients:

    2-3 corncobs, corn kernels removed
    2 cup whole milk
    1 cup heavy whip cream
    2 eggs
    3/4 cup sugar


Directions:

Cut the corn off the cobs and reserve for another use.

Pour the milk and cream in a container. Put the corncobs in the dairy, cover with plastic wrap, and let sit in the fridge overnight.

When ready to use, strain the dairy from the corncobs.

In a separate bowl, beat the two eggs until they are slightly lightened in color. Slowly add the sugar and beat until integrated.

Add the cream/milk to the sugar and eggs. Stir.

Chill thoroughly and pour the batter into an ice cream maker, according to directions. Let ice cream set up in the freezer before eating. Enjoy!

Next Page »