It’s the New Year and while I am definitely eating healthier, I am not one for sacrificing delicious flavor. One of my favorite appetizers to serve (and eat!) is caprese … in any form. Salad, pasta, on a sandwich, or simply stacked on a skewer. It really doesn’t matter I want to eat it all. In this recipe I ditched the mozzarella but I got the tomatoes drunk. I say that’s about even, wouldn’t you?
The first step is to place your cherry tomatoes into a small bowl of red wine. Any red wine you may have leftover will work great. Make sure they are at least 1/2 way covered and let them soak for about an hour (stir them at about the 30 minute mark). After your tomatoes have taken their lovely wine bath, remove them from the bowl and place them on a paper towel. Next, all you have to do is skewer your tomatoes and fresh basil —it’s that simple.
If you really want a treat, go ahead and add in a chunk of mozzarella. I won’t tell anyone.
Last week I shared with you a few tips for simplifying your holiday party prep and today I’m going to share more ideas for holiday entertaining when it comes to what to serve. My key to any gathering (big or small) is to serve something delicious and pour a great glass of wine. Keeping it simple is key. Let’s start with the food.
You really cannot go wrong with a charcuterie and cheese pate. With this spread, there was something that appealed to everyone. Cured and dried meats, two different cheeses, smoked almonds, a variety of olives and even chocolate.
I have this mild obsession with pecan pie. Specifically this pecan pie recipe (thanks PW!). But it seems I only make it during the holidays … which is not cool. So I came up with a reason to eat pecan pie all year round — and for breakfast.
These pecan pie pancakes are DIVINE. And see that topping dripping off? It’s sort of amazing. The pancakes have this familiar nutty flavor reminiscent of the pie itself. Mmmm so good. I made them silver dollar size which made me feel not so bad about eating 6 of them… which makes no logical sense (I know).
I am a self diagnosed canned pumpkin junkie. This time of year I come up with all sorts of reasons to use it; cooking, baking, or otherwise. That is just how this mini pumpkin milkshake came to be. They are so creamy and they taste like your favorite milkshake just collided with a pumpkin pie. They’re rich, so making them in mini form seems to be the perfect choice. (Plus, everything is cuter in mini version, right?)
Served up in mini glasses also make them adorable to offer to guests or little ones during your next gathering or special dinner. Tall shot glasses work perfectly for these mini milkshakes. You can also pick up disposable plastic shot glasses which are handy if you’re entertaining.
I’ve never made hard candy before. To be honest, the idea of making any recipe that requires using a candy thermometer has scared me in the past. But, this Halloween I thought it was the perfect time to put my fears aside and give it a try. I’ve always wanted to make homemade lollipops so I decided to start there. After doing a bit of research, I discovered that the ingredients needed are super minimal. Like, two. TWO. That’s simple enough for me! The base of my lollipop recipe requires only two things; sugar and corn syrup. I added in food coloring and candy eyeballs (for the spook factor). I used Sugar In The Raw Organic White® which is unbleached and true to its natural color (like the original Sugar In The Raw®), but its finer crystals make it perfect for cooking and baking because it blends easily into any recipe. This was key for making our green lollipops!
Need to whip up some halloween cupcakes in a hurry? Last minute school party or neighborhood treats? These mini monster eye cupcakes are the perfect spooky treat (and they happen to be really, really simple to make!).