“People who love to eat are always the best people.” -Julia Child
To me, the holidays are all about gathering around the kitchen with loved ones and eating AMAZING food. Whether you’re searching for appetizer recipes for your holiday party or your Christmas dinner these recipes are not only crowed pleasers, but EASY!
BAKED BRIE TOPPED WITH CARAMELIZED MUSHROOMS
Ingredients:
1 tablespoon EVOO
1 onion diced
4 cloves garlic chopped
8 ounces mushrooms quartered
1 teaspoon thyme chopped
S&P
1/4 cup Madeira wine
1 tablespoon balsamic vinegar
1 8 ounce wheel of brie
1 baguette sliced
Directions:
Heat the oil in a pan
Add the onion and cook until it starts to caramelize, about 20-30 minutes
Add the mushrooms and saute until they start to caramelize, about 20-30 minutes
Add the garlic and thyme and sauté for 1 minute
Season with S&P
Add the wine, deglaze the pan and cook until it has evaporated
Cut off top of brie
Place the brie in a baking dish
Top with mushroom mixture and bake in a preheated 350F oven until the cheese melts, about 8-10 minutes
SWEET ANS SPICY HERBED NUTS
Ingredients:
Vegetable oil cooking spray
1 large egg white
1/2 teaspoon kosher salt
2 tablespoons maple syrup
1 tablespoon dried rosemary
1/2 teaspoon cayenne pepper
2 cups raw cashew nuts
1 cup raw shelled sunflower seeds
Directions:
Preheat the oven to 350 degrees F
Spray a heavy baking sheet with vegetable oil cooking spray
In a medium bowl, whisk the egg white and salt just until foamy
Add the maple syrup, rosemary and cayenne pepper
Stir in the nuts and sunflower seeds and toss until coated
Spread the nut mixture on the prepared baking sheet in a single layer
Bake until the nuts are crisp and brown, 20 to 25 minutes, stirring halfway through
Let cool before serving or storing
SMOKED SALMOM WITH HERBED BUTTER SPREAD AND MUSTARD SAUCE
Herbed Butter:
Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend (can be prepared 3 days ahead)
Transfer herb butter to small bowl; cover and refrigerate
Bring butter to room temperature before using
Spread thinly on pumpernickel bread
Mustard Sauce
Ingredients:
½ cup Dijon mustard
2 teaspoons dry ground mustard
6 tablespoons sugar
¼ cup white wine vinegar
2/3 cup good olive oil
6 tablespoons chopped fresh dill
Directions:
Combine the Dijon mustard, ground mustard, sugar, and vinegar in a small bowl
Slowly whisk in the oil and stir in the chopped dill
Serve with gravlax and dark pumpernickel bread
WINTER HOLIDAY SALAD:
Ingredients:
1 Tbsp. Orange Muscat Champagne vinegar
2 Tbsp. Dijon mustard
3 Tbsp. EVOO
4 oz. Mache
1 Ruby Red grapefruit
1 avocado, sliced
2 oz. goat cheese
pomegranate seeds
candied pecans
S & P
Directions:
Whisk vinegar, mustard and EVOO. Toss and serve.
click items to shop
SHOP THE POST:
Pie dish: William Sonoma
Pan: Target
Wood cutting board: World Market
Appetizer plates: Waiting on Martha
“Easy on the Ice” cocktail napkins: Waiting on Martha
“Under the Influence” glasses: Furbish
Kate Spade light bulb wine tags: Nordstrom
Apron: Nordstrom
Kisses and yummy holiday wishes,
