Another Holiday Special – A Cozy Souper Supper

A cozy supper is the perfect end to any day filled with holiday fun. Maybe you have been out and about visiting Santa, touring the neighborhood looking at lights, trimming the tree or sledding. Whatever has kept you busy, unwind with family and maybe a few friends and a souper delicious supper.

Here are a few favorite soups to consider –

Hearty Sausage Soup with Beans & Greens
Potato & Cheddar Soup
Spicy Shrimp Chowder
Moroccan Chickpea Soup
or Nana Nye’s Fish Chowder

Add a festive salad – 

Romaine, Radicchio & Avocado Salad with Pomegranate & Walnuts
Roasted Beets with Goat Cheese Salad
or keep it simple with a big bowl of mixed greens tossed with Classic Vinaigrette

Finally, top it all off with a sweet treat – 

A selection of your favorite Christmas Cookies
Gingerbread Cupcakes
or Apple Bread Pudding

Bon fête and bon appétit!

Want more? Try my Cocktail Party Menu, any and all of my favorite Christmas Cookies, or one of my seasonal menus. Feel free to create your own menus with the help of my extensive recipe index.

What are your favorite soup recipes? I’d love to hear from you! Let’s get a conversation going.

© Susan W. Nye, 2018

Advertisements

Another Holiday Special – The Cocktail Party

Will you be celebrating the season with a festive cocktail party? If it’s been awhile since you entertained a crowd, this could be your year. December is a great time to entertain. After all, your house is decorated and spirits are high.

Not sure what to serve? Keep it simple with a few serve-yourself platters and a couple of one or two bite savories to pass. Here are a few ideas:

As for those platters –

Arrange a three or five beautiful cheeses on a cutting board. You’ll want to include a variety of textures and flavors. Combine a firm cheese like a beautiful aged cheddar, add a soft cheese like a triple-crème brie and don’t shy away from a fabulous blue cheese. Stilton is always a good choice or try my Warm Gorgonzola with Caramelized Onions & Walnuts. (You can prep it in advance.) Feel free to add a Spanish Manchego, a smoked Gouda or a log of goat cheese.

You can’t go wrong adding some prosciutto, pâté and artisanal sausage to your cheese board. Alternatively, you can create a separate charcuterie platter.

A seafood platter is a great idea. You can go crazy with oysters, shrimp and crab or keep it simple with gravlax or smoked salmon. Embellish the salmon with wedges of lemon, thinly sliced onion and capers. A little caviar or chopped egg would also be nice.

Finally, a vegetable platter with a wonderful dip or two is a good idea. Most of your guests will consider it dinner, so a few veggies will be appreciated. As for dips, can I suggest Roasted Beet & White Bean Hummus, Sun-dried Tomato Aioli and/or Spicy Red Pepper Aioli?

Now, what to pass?

Cook up a couple of one- or two-bite savories. (BTW – if you aren’t hosting but heading to a potluck, any one of these delightful little treats will be welcomed.) Could I suggest – Cheesy Spinach Tartlets, Spanish Stuffed Mushrooms and Roasted Shrimp with Rémoulade Sauce.

Don’t forget to scatter small bowls of Spicy Olives and my favorite Rosemary Cashews an strategic spots. At the very least, put one of both on the buffet table and on the bar.

Finally, finish the evening with a sweet treat. Who wouldn’t enjoy a Christmas cookie, brownie or mini cupcake or all three? Fill a tray with rows of Macadamia Snow Balls,  Gingerbread Cupcakes and Sweet Dream Bars. For a smooth and creamy treat, fill tiny dessert glasses (even a shot glass) with Chocolate Mousse or White Chocolate Mousse and topped with a raspberry.

Bon fête and bon appétit!

Want more? Try one of my seasonal menus or create your own with the help of my extensive recipe index.

What are your favorite recipes for cocktail party nibbles? I’d love to hear from you! Let’s get a conversation going.

© Susan W. Nye, 2018

The Long Columbus Day Weekend Special

I don’t know about you but I’m looking forward to the long weekend. Oktoberfest ends on Sunday – so you might want to hoist a beer and grill some sausages. Or you might want to create a beautiful Italian feast.

Let’s start with the Italian feast…

Start with a lovely antipasto platter. Before it’s too cold to cook outside, assemble a beautiful platter with your favorite Grilled Vegetables & More. You might want to create a second platter with one of my favorites – Tomato & Burrata Salad.

Now for dinner. We all love pasta, so why not toss up some spaghetti (or your favorite pasta) with Pesto alla Genovese. Complete your main course with a few Garlicky Shrimp with Tomatoes & Olives.

Finish the evening with a wonderful chocolaty dessert … something like my Chocolate Walnut Tart.

As for Oktoberfest, I have a few suggestions if you want to take your celebration in a Bavarian direction. Only a few and I’m going to flub a little because I don’t do a lot of German cooking …

Fire up the grill and start the evening with Homemade Bratwurst Bites with Horseradish Mustard. Alternatively (and stealing a page from Eastern Europe), you might like my Savory Blinis with Smoked Salmon.

Moving to the table, I’ll recommend my Roasted Carrot Salad. Although hardly German, it is delicious.

For the main course, well, I admit it – when I think of Oktoberfest I think of Sausages with Sauerkraut. You’ll want to add some Potato Salad. However, Roasted Pork Loin with Apples & Onions and Smashed Potatoes would be a very nice alternative. Or more Austrian or Eastern European, try my Pork Stew Paprika with buttered noodles.

Now, for dessert, everyone will love my Applesauce Cake with Brown Butter Icing.

Have a great weekend. Bon Appétit – Buon Appetito – Guten appetit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

Celebrate Democracy & Vietnamese Salad

This Fourth of July, let’s embrace and celebrate our democratic republic – the Great American Experiment. Back on July the 4th 1776, the founding fathers declared independence from a tyrannical, and some say mad, King George. At the time, they could only hope that the experiment would last. From day one, it’s been far from perfect and always evolving. Sometimes the nation takes a step forward. Take for instance, Lincoln’s Emancipation Proclamation in 1863. Sometimes, it takes a step backwards. Consider McCarthyism and the Red Scare in the 1950s.

In spite of the ups and downs, our democracy has held. Our deep belief in equality, that all people are created equal has been central to our success. We cherish the fundamental rights of life, liberty and the pursuit of happiness. These beliefs are at the very core of our national identity. It is what continues to make us patriots 242 years after the founding fathers signed the Declaration of Independence.

The United States was founded by immigrants. From the pilgrims at Plymouth Rock, to the laborers who built the railroads and programmers who created Silicon Valley, the United States has always been a proud melting pot of diversity. Eight of the signers of the Declaration of Independence were not born in the United States. They were farmers, lawyers and doctors who crossed an ocean in search of a new life. We are a nation that has grown and prospered with each new generation of immigrants. Some came for adventure but most were in pursuit of a better, safer life.

I lived in Switzerland for seventeen years. It was an interesting experience for many reasons. For one, I was an immigrant, a foreigner, a legal alien coming from a nation of immigrants. With dozens of United Nations agencies and just as many multinational companies, Geneva is a wonderfully diverse city. At work and at play, people from vastly different cultures come together. On street corners, in restaurants, in the supermarket, people of every nationality and race speak a multitude of languages. Like communities across the U.S., this cultural melting pot made the town all the richer.

One summer, I was the assistant coach for a tee-ball team of five-year-olds. A few were Swiss but the vast majority were immigrants, just like their coaches. Many, but not all, were Americans. I’m guessing their parents signed them up to maintain a link back to their homeland. For the others, it was a chance to try something new. Overall, they were just a jumble of kids who wanted to have fun. While I have no proof or statistics, I’d hazard to guess that their talent was as varied as any tee-ball team you’d find in the U.S. Given the superb (?!?) coaching they received, I’m sure they had more fun than the average U.S. tee-ball team.

I joke about superb coaching because I was one of the worst softball players to darken the doors of my middle and high schools. However, I figured out one thing and passed it on to my five-year-old charges. Keep your eye on the ball, hold the bat tight and swing. Ignore the noise from the crowd. Don’t worry if that cute little Belgian girl likes you. Stop thinking about ice cream after the game. Keep your eye on the ball and you will hit it every time. Like magic, they did.

This 4th of July and every day, keep your eye on our shared American values. Hold tight to the belief in equality for all people. Don’t allow the country’s high standards for liberty, justice and opportunity falter. These beliefs are at the very core of our national identity.

Have a wonderful Independence Day and summer. Bon appétit!

Vietnamese Salad
A refreshing salad is perfect on a hot summer night. Serve this one with your favorite grilled fish or chicken. Enjoy!
Serves 8

4 heads baby bok choy, sliced thin on the diagonal
1 head romaine lettuce, roughly chopped
About 5 ounces arugula
3-6 radishes, finely chopped
1/2 European cucumber, peeled, seeded and chopped
1 carrot, cut into curls (use a vegetable peeler)
2-3 scallions, thinly sliced
1/2 red or yellow bell pepper, finely chopped
1 cup loosely packed cilantro leaves
1/2 cup loosely packed fresh mint leaves, cut in julienne
Garnish: 1/2 cup roasted, salted peanuts, roughly chopped

Put the vegetables and herbs in a large bowl and toss to combine.

To serve: toss the salad with just enough Vietnamese Vinaigrette to lightly coat. Transfer the salad to a large, deep serving platter or individual plates and sprinkle with chopped peanuts.

Vietnamese Vinaigrette
Makes 1 cup

Grated zest and juice of 2 limes
2 cloves garlic
1-inch piece fresh ginger
1-inch chunk red onion
1-2 teaspoons honey
1 teaspoon or to taste chili sauce
2 tablespoons rice wine vinegar
2 tablespoons fish sauce
1-2 tablespoons soy sauce
Sea salt and freshly ground black pepper to taste
1/4 cup or to taste extra virgin olive
2 teaspoons sesame oil

Put the lime zest and juice in a blender or small food processor, add the garlic, ginger, onion, honey and chili sauce, season with salt and pepper and process to chop the vegetables and combine. Add the vinegar, fish sauce and soy sauce and process until smooth.

Add the olive and sesame oils and process until well-combined. Transfer to a clean, glass jar. Let the vinaigrette sit for 30 minutes at room temperature or longer in the refrigerator to combine the flavors. Give the vinaigrette a good shake before using.

Store extra vinaigrette in the refrigerator.

Print-friendly version of this post.

One Year Ago – Tomato & Burrata Salad with Grilled Bread
Two Years Ago – Grilled Shrimp & Vegetable Salad
Three Years Ago – Fresh Berries with Creamy Lime Custard
Four Years Ago – Grilled Tomato Crostini
Five Years Ago – Strawberries with Yogurt Cream
Six Years Ago – Watermelon & Feta Salad
Seven Years Ago – Grilled Salmon with Lemon-Basil Aioli
Eight Years Ago – Mediterranean Shrimp
Nine Years Ago – Grilled Hoisin Pork

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your summer travel story? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Is It the Holiday Weekend Yet Special?

The Fourth of July falls on Wednesday this year. A midweek holiday is a bit awkward. Do the celebrations start the weekend before or continue through the weekend after? Better you celebrate both!

This weekend and next, invite friends over for a happy holiday cookout. Fly a flag, roll out the grill and have a delicious weekend. Need some help with your menu? Not to worry, I have a few suggestions …

For a light and bright appetizer, you can’t beat my favorite Shrimp & Cucumber Bites or Crostini with Cucumber, Radish & Feta.Want something more exotic? How about Baba Ganoush with pita chips and fresh veggies.

Now for the main course … get the grill going and enjoy my Grilled Vietnamese Beef or A Hint of Asia Barbecued Chicken or Hoisin Pork Ribs. Complete your main course with my fabulous Asian Noodle Salad with Spicy Peanut Sauce and Asian Slaw.

As for dessert, it’s strawberry season. What could be better? For easy, you must try my Strawberries in Cointreau. If you want to get a little fancy try my Creamy Yogurt Tart with Fresh Strawberries.

Have a wonderful summer and holiday. Bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

Another Memorial Day Weekend Special

In my neighborhood, Memorial Day Weekend is a busy few days. A lot of the houses up and down my street belong to summer people. They bide their time. They are only here when days are warm and the sun shines. A few come up to ski in winter but they are still summer people.

This weekend they will all be around to sweep the cottage, put the boat in the water and maybe, just maybe, take a swim in the ice cold lake.

Mixed with all the hustle and bustle will be a ton of good cheer. Who doesn’t love to be in New Hampshire? … even if the black flies are as thick as thieves. Anyway, if you play your cards right you may get invited to a cookout. So, get out your favorite recipes, make a list, head to the supermarket and be ready for fun.

Here are a few dishes you can bring along to that neighborhood potluck this holiday weekend:

How about a tasty appetizer?
For something a little different, may I suggest … Chickpea Salsa or Crostini with Cucumber, Radish & Feta or Lettuce Cups with Stir-fried Chicken & Vegetables?

Maybe you’d rather bring a salad or a side dish … with asparagus of course.
You can’t lose with my Grilled Asparagus with Lemony Tarragon Butter Sauce (it’s delicious at room temperature) or Mixed Greens with Grilled Asparagus, Cucumber & Avocado or Asparagus Salad with Reduced Balsamic Vinaigrette.

No, then, I guess you’d rather bring a sweet treat:
Rhubarb is in season, so, why not try my Ginger Shortcakes with Rhubarb Compote or Rhubarb Crumb Cake? Want something patriotic for Memorial Day … how about Berry Flag Cake? When all else underwhelms you, bring a batch of the world’s best brownies … Espresso Brownies.

Have a great weekend and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

Easter Dinner Special

Get out your bonnet – the one with all the frills! In case you haven’t been paying attention, Easter is this Sunday. Invite friends and family to gather around your table for a festive feast.

Let’s start with a tasty dip or two. Try one or more of my favorites – Baba Ganoush, Feta-Walnut Spread and/or Artichoke Pesto. Serve the dips with fresh vegetables and pita chips. Add a bowl of Roasted Almonds and another of Spicy Olives. Relax with a glass of wine and let everyone help themselves.

When you’re ready, gather at the table for a colorful salad. Can I suggest – Radicchio, Fennel, and Arugula Salad or Confetti Salad with Citrus Vinaigrette?

For the main course, at my house, it has to be lamb. While ham is a popular choice in the US, lamb is the favorite Easter dish in France, Greece and Italy. For a taste of the Mediterranean try my Grilled Lamb with Fresh Mint or Grilled Lamb Chops with Lemon-Mint Yogurt Sauce. Enjoy the lamb with Roasted Moroccan Carrots and Israeli Couscous. If you’d prefer a cozy stew, try my Braised Lamb with Artichokes and Mushrooms & Creamy Polenta.

Now for a few of my favorite spring desserts … There is nothing like lemon at Easter. My Lemon Tart is both easy and fabulous. If you’d like to get fancy, try my beautiful and delicious White Chocolate Mousse with Raspberry Coulis & Fresh Raspberries.

If you’re more of an Easter Brunch type … Stay tuned for a brunch menu … it’s coming tomorrow!

Have a lovely Easter and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018