An entertaining authority by passion and designer by trade, I love sharing Napa Valley's tips and tricks from years of creative home entertaining.
@flamingo is correct.
Football season brings an abundance of folks gathering at the house for beer. Folks gathering at the house for beer brings an abundance of dips.
So, let's just make it official.
Happy inaugural dip season to you @ell.victor!
(Grin.)
@thekate Yes! You would like Sauvignon Vert. It is that simple ;)
Umama I'm not sure where you got that idea, I was just offering up some dishes that made transporting sides easier.
So no, you shouldn't buy unnecessary stuff.
Bwah ha ha.
2ndstage, you're right.
I meant 4 quarts and the recipe has been updated.
Thanks for your eagle eyes!
(Thanks @bialy, the link has been corrected.)
@AmandaB and @MandyEats Egads! Glad you're safe.
(And Yes! Do it slowly! No matter what the wine!)
(It's the only thing going through my head when I make it.)
You can use regular sugar -- I just like the way the bakers sugar seems to more evenly coat the kernels. Shake twice as hard - grin.
Whoops! My original recipe used garlic powder and kosher salt, but I updated to use garlic salt instead. The recipe has been edited to update that change. Thanks for your eagle eyes!
@nightowl That sounds absolutely delicious.
This looks amazing. Friendly, usable and lovely! Huzzah!
@gfweb @piccola I work from home and am raiding my own supply closet. Items like index cards and old business cards can be pulled from the recycling bin -- brass brads? Those I encourage purchasing on your own.
Neither I nor Serious Eats condone stealing from the office supply closet.
@shecooks It was meant to be a little silly, I'm glad you took it that way.
@FromtheFuture LOVE it. I use the Goya Tamarind nectar for my Pad Thai, never thought of it as a Sangria addition. Brilliant.
@neverending appetite, @Steen Dang. I love this canned fruit juice idea -- I love canned fruit juice in general.
@MadelynRodriguez Love it!
@mangia_beve It's pretty big, but nothing that couldn't fit into two Rubbermaid-style pitchers (I got it at a rummage sale years ago). I also am not a fan of those jars with the spouts (especially when it comes to fruit).
@MandeeC That comment just made my night. Thanks!
Thanks guys, when properly chilled, these are surprisingly grown-up tasting. And cocoa powder! Will definitely have to try.
Thanks @MadelynRodriguez - those look amazing
@risenshine I can see your point -- some other skewerable one-handed appetizers could include
> sharp cheddar, apple and a slice of salami
> a big red grape, some sheeps milk cheese and tarragon leaf
> grilled green onion that's been made into a spiral and poked, cherry tomato and Manchego chunk.
@JerzeeTomato You could make the crescent rolls the day you assemble the casserole, it's just that by giving them the extra day to dry out, they soak up the egg mixture without getting too soggy.
@Nikki for 50-60 people, I'd try to make coffee cakes or pastry-type treats two days out and @mr guy's idea for muffin frittatas the day before.
However, I'd definitely buy the fruit salad (unless you have a small army of fruit choppers).
I'd also outsource the coffee -- most coffee shops have self-serve coffee to go.
Good luck!
Back in Wisconsin, the Optimist Club hosted a yearly fundraiser, the Pancake and Porky breakfast.
I didn't care much for the pancakes, each year I saved room for the porkies. It was the only time of the year I could eat all the sausage I wanted.
When I was eight, I ate 23 porkies.
Twenty-three links in one sitting.
And I was neither sick nor tired of porkies.
I simply had a calm sense of well-being.
Om, indeed.
Chicken Tamales. Dang easy to make.
Thanks oodles!
(I'm having just as much fun.)
I hone 'em several times a week on this ceramic sharpening tool that came with the knives (http://www.amazon.com/Wusthof-2900-W%C3%BCsthof-Ceramic-Sharpener/dp/B000066SYP) and bring them to the hardware store here in town to be sharpened once a year -- sometimes I've brought the more-used ones in at the six months. [Having sharp knives is rad.]
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This is the fourth year I will host a chili and cornbread cook-off. It's become a true community event and this year, we'll have more tasters, judgers and enthusiasts than in all the previous years combined! Find out how to organize the entries, how voting works (one red bean to vote for the best chili and one white for the cornbread!), and try these trophy-deserving recipes. More
Bellinis are fun to say, easy to prepare, and gorgeous to serve. Best for daytime sipping and hot weather, a Bellini bar is the perfect way to let your guests customize their drinks while you save some cash. Here's how to set up your own, with recipes for white peach, strawberry, and raspberry purées. More
Sounds awful!
Apologies -- I'm going to re-make the recipe tomorrow and let you know what I find. Thanks for the comment.