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Entries tagged with 'holiday entertaining'

New Year's Brunch: Mâche Salad with Pomegranate Molasses Dressing

Serious Eats Kerry Saretsky 5 comments

Editor's note: SE intern Kerry Saretsky is so considerate. Not only does she provide us all with some great New Year's Eve Champagne cocktails, she takes care of us for the morning after with some brunch recipes. In the dead... More

New Year's Champagne Cocktail: The Toasted Almond

Serious Eats Kerry Saretsky 12 comments

Here's another New Year's Eve Champagne cocktail. Want more? Drink up! When I was little, I used to insist that my mother keep our freezer stocked with Good Humor's Toasted Almond ice cream bars. Let the other kids play with... More

New Year's Brunch: Fougasse with Scottish Smoked Salmon, Fried Capers, and Lemon Crème Fraîche

Serious Eats Kerry Saretsky Post a comment

Editor's note: SE intern Kerry Saretsky is so considerate. Not only does she provide us all with some great New Year's Eve Champagne cocktails, she takes care of us for the morning after with some brunch recipes. As I said,... More

New Year's Champagne Cocktail: The Chic French 75

Serious Eats Kerry Saretsky 2 comments

his French 75 uses sugar cubes to add a touch of exhibitionism to a New Year's cocktail party. Pass a tray of these lemon and gin and Champagne cocktails around, and as each guest picks one up, drop a sugar cube or two into their flute. More

Jacques Torres on the Bûche de Noël

Kerry Saretsky 4 comments

"It’s something special. I go out of my way to make that." In his new book A Year in Chocolate, Jacques Torres claims that the "bûche de Noël, a classic dessert of the French Christmas season, is quickly becoming an American tradition." Torres has a history nearly as illustrious as the chocolate that is his medium. When asked to describe chocolate, he waxes didactic: it was traded as currency, used as an aphrodisiac, exalted as a food of the gods, and served as a royal exclusive. In his more than a decade as pastry chef at Le Cirque, Jacques created aphrodisiac desserts for royalty, that certainly traded for a lot of currency. In 2000, Jacques opened his own chocolate factory... More

Blogwatch: Goat Cheese Spread

Linnea Covington 1 comment

When I saw Jane Spice's blog post about a goat cheese spread with mint and cumin seeds my brain did a double take. "Wait," I thought, "This is not the processed, wine-saturated cheese dip that graces my parent's Christmas table." No, this dip is made with fresh mint and cumin, which helps counter the bite of the tangy goat cheese. As much as I kind of love cheese log and beef stick, this dish has me salivating. And the best part, all you have to do is throw some crackers and maybe a handful of cut vegetables and you've got a quick and easy appetizer.... More

Red and Green Recipe: White Chocolate Bark with Fresh Mint, Almonds, and Dried Berries

Serious Eats Kerry Saretsky Post a comment

Chocolate bark may be the easiest dessert in the world to make. All you do is melt the chocolate in a double boiler, spread onto a baking sheet, top with flavorings, and refrigerate. For this chocolate bark, I used the... More

Red and Green Recipe: Red and Green Mash

Serious Eats Kerry Saretsky 8 comments

Put some holiday color on your plate, too, with Red and Green Recipes. In my opinion, everything goes well with mashed potatoes, especially in the winter when all I want is something warming and heavy and comforting. Serve these two... More

Exploring Eggnog

Serious Eats Amanda Clarke 17 comments

A veritable icon of the holiday season, eggnog is nonetheless a divisive concoction. To some, it is a welcome tradition, to others, an out-and-out anathema. (The latter being a stance that I attribute to the existence of some rather vile... More

Serious Cookies: King Arthur Flour's Peppermint Candy Cane Cookies

Serious Eats Kerry Saretsky Post a comment

Our holiday cookie onslaught continues with a recipe excerpted with permission of the King Arthur Flour Cookie Companion. More

Cocktails and Spirits with Paul Clarke: Punch for the Holidays

Drinks Paul Clarke 5 comments

When your house or apartment is filled with people this season, and everyone's trying to snag an hors d'oeuvre, find or avoid the mistletoe and, above all, grab a drink, the last thing you want them to do is wait for you to pour glasses for the crowd. Fortunately, there's punch. More

Serious Cookies: King Arthur Flour's Cranberry-Apricot Chocolate Chews

Serious Eats Kerry Saretsky Post a comment

Our holiday cookie onslaught continues with a recipe excerpted with permission of the King Arthur Flour Cookie Companion. More

Red and Green Recipe: Baguette Croutes with Brie, Avocado Mousse, and Sun-Dried Tomatoes

Serious Eats Kerry Saretsky Post a comment

Put some holiday color on your plate, too, with Red and Green Recipes. The holidays are all about cocktails and finger food, and don't these sound fancy! But then again, the holidays are also all about illusion: a winter wonderland... More

Classic Deviled Eggs

Serious Eats Michele Humes 14 comments

This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.... More

Blogwatch: Mulled Wine

Kerry Saretsky 2 comments

The winter holidays are about a lot of things. Not unimportant among these many meaningful sentiments are two predominant aspects of the holiday season: staying warm and getting drunk. Ursula of Jane Spice, Mulled Wine combines the garnet Christmas red of Burgundy wine with the tart spike of Thanksgiving's cranberry juice, dressed up with the spices of the season. It looks, and must smell, like December in a glass. Plus, it delivers the warm and drunk part with a single punch. Just be sure not to serve Santa—he may be old enough, but a reindeer DUI would seriously interfere with presents.... More

Serious Cheese: Stoke the Holiday Fire with Président's Brie Log

Serious Cheese Jamie Forrest 6 comments

"This would be a great cheese to pick up for last-minute, run-to-the-supermarket-before-it-closes style of entertaining." Photograph by Jamie Forrest Président Cheese, makers of the ubiquitous wheels of "deli" brie, have released a new cheese they're calling the "Brie Log." They claim it has the same taste as their normal brie but comes in a convenient log shape with a 1-inch diameter, which means that its slices fit perfectly on crackers or bread rounds. A cool and interesting twist on an old classic, but how does it stack up? The folks from Président sent me a log last week, just before Thanksgiving. It arrived at my office frozen in a cooler pack and enclosed in a sealed wrapper. The whole thing... More

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