Composing individual craft cocktails when hosting a party can knock a host under the table, stone-cold sober, I might add – forget having time to sip your own. As soon as you’ve finished passing round one, guests are lined up – empty glass in hand – for round two.
Loved using the star-shaped bundt pan I found at Home Goods.
One could hire a bartender, I suppose, but budgets are often strained at this time of the year. Punch bowl to the rescue! I hosted two holiday gatherings last week and served this punch at both parties.
I wanted a punch of flavor, character and distinction, but not one that would insist my guests remain for a slumber party. After a consultation with Lucy, the high-octane calvados I was considering, was nixed in favor of a Lillet aperitif and sparkling ciders. I loved the addition of hard cider, good bitters (avoid those with artificial colorings and a glycerine base) and freshly grated nutmeg in the brew. Save your fine champagnes to accompany caviar; the Trader Joe’s sparkling wine I used was really quite decent.
I assembled this tray of canapés using leftovers in 20 minutes.
Last night I served a platter of canapés (roast beef and cheese spread leftovers from the previous party…shhhh!) alongside the punch. When making canapés, the base is critical. I’m loving those super thin 34 Degree Crisps for dipping and last minute assembly, but last night they limped a bit after sitting under blankets of cheesy moisture 30 minutes. My homemade crostini (don’t slice the bread too thick) and dense, thin German breads are ideal palates for pre-assembled canapés.
Prefer a gin punch? You’ll love Lucy’s Holiday Sling. Serving pork? Try her Pig’s Punch, my favorite punch on the block, which you’ll love if you’re a fan of rye’s.
(Halloween candy, not for me; a spritz of bliss, if you please.) On a trip to Italy, some 20 years back, I discovered Campari, an alcoholic beverage in the family of bitters. For many, it’s an acquired taste (a friend says it reminds her of cough syrup), but I took to the potion — an … Full recipe post »
Slap, slap; take that you feisty little mint leaf, you. I’m attempting to recreate the Gin Gin Mule my son, Zan, and his girlfriend, Lucy, made for me last week. Planning to serve up a batch, I need a specific recipe. When quizzing Lucy as to the preparation, I told her I was going to … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...