Category Archives: Entertaining

Alternatives & Thai Butternut Squash Soup

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After two decades of dominating the NFL there is a big, cloud hanging over New England. Most everyone from Rhode Island to Maine is bereft. The Super Bowl is this Sunday and the Patriots aren’t in it. Of course, New Englanders aren’t alone; only two teams have golden tickets to Miami. But that doesn’t matter. All that matters is that, at least for now, Tom and the boys and all their fans must settle for six Super Bowl rings.

I’m not sure what you are supposed to do when your team fails to meet the cut. Do you sit around and pout or head to New Orleans or Las Vegas for a wild weekend? Since I’m football impaired, I can only guess about these things.

I’m sure that a fair number of New Englanders will glumly watch San Francisco and Kansas City battle it out. A warm beer in one hand and a tear-soaked handkerchief in the other, they’ll dream of what coulda, shoulda been and do their best to enjoy the game.

What about you? Not feeling tearful or in need of a warm beer? There must be alternatives. In our mix and match, design-your-own-plan world, there are always alternatives.

To start with, you could invite all your friends over to watch an all-day or all-night marathon of:

All six Patriots’ Super Bowl wins.

Every football movie ever made from Brian’s Song to Any Given Sunday and, of course, Jerry Maguire.

Romantic comedies with at least one scene with a football, including Love Story and Jerry Maguire.

Then of course, you could enjoy a different kind of competition. How about:

A mah jongg tournament or Scrabble match.

A bake-off to see who can make the cutest, the most clever cupcakes.

A sing-off. If the cat doesn’t run away, you’re the winner.

Or just relax.

Forget about football.

Forget about competition.

Except for sports bars, most restaurants and movie theaters are half empty on Super Bowl Sunday. It’s the perfect night to book a table at that always full to overflowing hot spot. Same goes for the latest block buster. The one that’s been sold out every time you’ve tried to see it.

Or stay home.

Invite your football-impaired friends over for a glass of wine and a good long chat. Ask anyone who’s willing to bring a batch of soup or a salad to share. Heck, if you’ve got a busy day on Monday, you can do it on Saturday. When it comes to friendship, there is no schedule or calendar. Any day is a good day to have friends around.

Enjoy the game any way you like and bon appétit!

Thai Butternut Squash Soup

My roasted butternut squash soup is a family favorite but sometimes you need a change. Or maybe a new favorite. Enjoy!

Makes 5-6 quarts

  • Olive oil
  • 2 pounds butternut squash, peeled, seeded and chopped
  • 1 onion, chopped
  • 1-2 large carrots, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup Thai red curry paste
  • 1 teaspoon thyme
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon or to taste sriracha (optional)
  • 1 (2-inch) piece ginger, peeled and chopped
  • 3-4 cloves garlic, peeled and chopped
  • 6 or more cups vegetable or chicken stock
  • 2 (14 ounce) cans unsweetened coconut milk
  • 2-3 tablespoons soy sauce
  • 2-3 tablespoons fish sauce
  • Garnish: fresh chopped cilantro

Lightly coat a soup kettle with olive oil and heat over medium high, add the squash, onion, carrots, bell pepper and curry paste, season with thyme, coriander, cumin and sriracha and toss to combine. Cook, stirring frequently until the onion is translucent. Add the ginger and garlic and sauté until the vegetables start to brown.

Stir in the vegetable stock, coconut milk, soy and fish sauces. Bring the soup to a simmer, reduce the heat to low and simmer until the vegetables are tender. Remove from the heat and cool the soup for about 20 minutes.

Working in batches and adding more stock if necessary, puree the soup in a blender until very smooth.

Return the soup to the pot and heat to steaming. Ladle into bowls or mugs, sprinkle with chopped cilantro and serve.

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What will you be doing Sunday night? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2020

Scruffy Entertaining & Braised Lamb with Mushrooms & Pearl Onions

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So, I hear that there is a new trend in entertaining. It’s called scruffy hospitality. It seems that it is becoming quite popular with families with young children. Here’s how it works. You come home from work or skiing or skating or with your freshly cut tree ready to decorate. You know that the stew or chili you’ve already made for dinner is big enough for an army. But (there’s always a but) the house is not spotless and you’re not having the best of hair days.

So, what do you do? Why, in a scruffy, no judgement world, you invite your nearest and dearest or soon-to-be nearest and dearest to join you. Okay, you might throw a few wayward shoes into the bucket by the back door but you don’t run around the house with the vacuum cleaner and dust cloth. You don’t spend an hour fussing with your hair and finding the perfect outfit. You call your guests, throw dinner in the oven, set the table and light the fire. If it’s tree night, you get out the decorations.

And guess what? Everyone is happy. I never met anyone who didn’t love a last-minute invitation. Even if they can’t come, people love it that you thought of them and wanted to spend time with them. If you’re a decent cook, they are even happier. Whether it’s Meme and Gramps, the cousins, your oldest friends or your newest neighbors, they will be delighted to join you.

Now, scruffy entertaining is nothing new. Years ago, an old boyfriend told me about a party he and his roommates threw. Just out of college, their party was beyond scruffy. Perhaps you remember the early days of supermarket brands. Instead of fancy names like Natures Promise, Wellesley Farms or Great Value, store brands version 1.0 were called generics. They came in simple black and white packaging. Anyway, the boyfriend and his roomies threw a generics party. They bought a boatload of generic beer and chips and invited all their friends. They even bought white T-shirts and had HOST in black letters printed on the front. It was nothing fancy and everyone had a wonderful time.

Now, I not suggesting that you entertain like a bunch of recent college grads. However, you can turn down the stress level with a more casual approach. Scruffy hospitality is about connecting around the table. It is about friendship and love. It recognizes that time spent together is more important than a spotlessly clean, picture perfect home. Besides, even with a few pine needles scattered about, your home’s imperfections are what make it perfect.

If you’ve been planning to freeze half of tonight’s dinner, why not invite friends to share it instead? They can help you decorate the tree. Or invite family and share old holiday memories. Next time spaghetti is on the menu, pull an extra quart of sauce from the freezer and turn dinner into a small party. Feel free to ask your guests if they have any salad in the refrigerator or a few extra Christmas cookies that they can bring along.

Opening your home and sharing a meal is a joyful expression love and kindness. Hosts and guests, old and young, everyone benefits. By embracing a bit more scruffy attitude, you might just entertain more, share the love more and stress a whole lot less.

Wishing you a holiday season filled with love and joy. Bon appétit!

Braised Lamb with Mushrooms & Pearl Onions

Here is a not-too-scruffy dish to serve over the holidays or anytime this winter. The lamb can bubble in the oven while you relax and catch up with family and friends. Enjoy!

Serves 8

  • About 4 pounds boneless leg or shoulder of lamb, trimmed
  • Kosher salt and freshly ground pepper
  • Olive oil
  • 2 large carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup crushed tomatoes
  • 3 cups chicken stock
  • 1 tablespoon fresh thyme
  • 2 teaspoons chopped, fresh rosemary
  • 1 bay leaf
  • 1 1/2-2 pounds mushrooms, trimmed and chopped
  • 1 pound fresh or frozen pearl onions, peeled and trimmed

Preheat the oven to 350 degrees.

Season the lamb with salt and pepper. Heat a little olive oil in a large casserole over medium-high heat. Brown the lamb on both sides, about 5 minutes per side. Remove and reserve.

Add a little more olive oil to the pot if necessary; add the carrots, celery and onion and sauté until the onion is translucent. Add the garlic and sauté 2 minutes more. Add the red wine, tomatoes, chicken stock and herbs and bring to a simmer.

Return the lamb to the pot, bring to a simmer, cover and transfer to the oven. Cook, turning the lamb 2 or 3 times, for 1 hour.

Meanwhile, sauté the mushrooms in a little olive oil over medium-high heat until lightly browned. Add the mushrooms and pearl onions to the lamb. Add more chicken stock or wine if necessary. Continue cooking, uncovered, until the lamb is very tender; an additional 30-45 minutes.

Remove the lamb from the casserole and cut across the grain in thick slices. Serve the lamb with a generous spoonful or two or three of sauce and vegetables.

The lamb can be made a few days ahead. Cook for 1 hour, add the mushrooms and onions and cook for 10 minutes more. Cool to room temperature and then refrigerate. To reheat, bring to a simmer on top of the stove. Transfer to a 350-degree oven and cook for about 30 minutes or until bubbling and piping hot.

Quick tip: use your food processor to finely chop carrots, celery and onions. Cut the veggies into large chunks and, a handful at a time, pulse until finely chopped. Don’t overdo it or overload the processor; you’ll end up with purée instead of finely chopped.

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Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Women & Their Stories & Chocolate-Raspberry Cupcakes

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With frigid temperatures one day and icy rain and snow the next, March is a month about fortitude. It’s about marching forward against all odds. How do I know this? I don’t. I made it up but it sounds good. It sounds good because March is Women’s History Month and history is filled with women who moved forward against all odds.

Famous and infamous women fill the history books or should. Women we admire like Jane Austin, Elizabeth Blackwell and Shirley Chisholm. There is also the list we keep close to our hearts. Long or short, it includes all the women who have personally influenced our lives. That one includes our grandmothers, mothers, sisters and aunts, a neighbor, maybe two and a couple of friends plus a few teachers and mentors. Most of these women will never have a Wikipedia page but they helped make us who we are.

If you haven’t been paying attention, don’t worry. It’s a thirty-one day month. You have plenty of time to celebrate the women who have inspired, encouraged and influenced you. Now, the only question is – how to celebrate? Here are a few ideas:

Send a note to a woman who made a positive impact on your life. Perhaps she helped you over a rough patch or led by shining example. Maybe she encouraged you when you were at an impasse or read you the riot act when you were floundering. If you’ve lost touch, she may be wondering how you turned out. Share your story with her, thank her and let her know how much she means to you.

Do a little research and look deeper into the lives of some of the women you admire. We all know the two minute version of our favorite heroines. How about a deep dive? Environmentalist might want to learn more about Rachel Carson. If you’re a numbers person explore the life of Katherine Johnson. Musicians can read up on Aretha Franklin and art lovers research Mary Cassatt.

Share stories about your mother, grandmothers and aunties with your kids and grandkids. Help them understand their roots and family history. You might even try writing some of those stories down. Not as a series of dates and data points; focus on the wonderful, strong, vulnerable, living, breathing human beings who helped make you – you.

Tell your own stories. How exactly did you end up being so terrific and right here, right now? Think your story isn’t all that interesting? Think again. Of course, it’s old hat to you. After all, you were there; you lived it. Take some time to stop and reflect. There must be a thousand little things that make you special.

Gather friends around the table for a meal and storytelling. Throughout history, women have gathered around tables to make quilts. Our stories are like the patches in a quilt. Each piece represents a memory and together they form a brilliant whole. Our personal experiences are set against a background of both ordinary and historic events. Embrace and share the crazy hodgepodge of memories. That wonderful, disorganized mix is a beautiful summary of life.

As Abigail Adams once said, “Remember the ladies” and bon appétit!

Chocolate-Raspberry Cupcakes
These cupcakes are in honor of my mother. She loved chocolate and she loved raspberries. Enjoy!
Makes about 24 cupcakes

1/2 cup seedless raspberry jam
1/2 cup water
1/2 cup (1 stick) butter, at room temperature and cut in pieces
3 ounces unsweetened chocolate, chopped
2 cups sugar
1 teaspoon pure vanilla extract
1 tablespoon Framboise or raspberry liqueur
2 eggs, separated
1/2 cup sour cream
2 cups less 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Chocolate-Raspberry Glaze (recipe follows)
White Chocolate-Cream Cheese Frosting (recipe follows)
Fresh raspberries for garnish

Preheat the oven to 350 degrees. Line muffin tins with paper liners.

Put the jam and water in a heavy saucepan and bring to a boil over high heat. Remove from the heat and add the butter and chocolate. Let the butter and chocolate sit and melt for a few minutes and then whisk to combine.

Add the sugar, Framboise and vanilla to the chocolate and whisk until smooth.

Put the egg yolks in a bowl and whisk until smooth. Whisking constantly, slowly add the chocolate to the eggs. Add the sour cream and whisk until smooth.

Put the flour, baking soda, baking powder and salt in a bowl and whisk to combine. Add the dry ingredients to the chocolate mixture and combine thoroughly.

Beat the egg whites until stiff but not dry. Stir a quarter of the egg whites into the batter and combine thoroughly. Gently fold the remaining egg whites into the batter.

Use an ice cream scoop or two spoons to fill each muffin cup about 2/3 with batter. Bake in the middle of the oven for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5-10 minutes, transfer to a wire rack and cool completely.

To assemble: spread warm Chocolate-Raspberry Glaze on the cupcakes. Place the cupcakes in the refrigerator or freezer to cool until the chocolate has set. Use a pastry bag fitted with a large tip to add a hefty dollop of White Chocolate-Cream Cheese Frosting. Top each cupcake with a raspberry.

If making ahead, store in the refrigerator. Bring to room temperature before serving.

Chocolate-Raspberry Glaze
1/2 cup heavy cream
1/2 cup seedless raspberry jam
Pinch salt
4 ounces bittersweet chocolate or a mix of bittersweet and milk chocolate, chopped
1 tablespoon butter, cut in pieces

Combine the cream, jam and salt in a heavy saucepan and heat to steaming over medium. Remove from the heat and add the chocolate and butter. Let the chocolate sit for a few minutes and then whisk until the chocolate is smooth and completely melted.

Let the ganache cool for about 10 minutes before frosting the cupcakes.

White Chocolate-Cream Cheese Frosting
1/2 cup (1 stick) butter, at room temperature
8 ounces cream cheese, at room temperature
2 tablespoons sour cream
About 4 cups confectioners’ sugar, sifted
1 tablespoon Framboise
2 teaspoons vanilla extract
8 ounces white chocolate, melted and cooled slightly

Put the butter, cream cheese and sour cream in a bowl and beat with an electric mixer on medium speed until well combined.

Reduce the speed to low, slowly add the confectioners’ sugar and beat until just combined. Add the Framboise, vanilla and white chocolate, increase mixer speed to medium-high and continue beating until smooth.

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One Year Ago – Pork Stew with Beans & Greens
Two Years Ago – Shrimp Curry with Spinach
Three Years Ago – Mini Tarte Tatin
Four Years Ago – Lemon Roasted Chicken
Five Years Ago – Panna Cotta with Strawberries
Six Years Ago – Decadent Mac & Cheese
Seven Years Ago – Seared Scallops with Roasted Pepper Sauce
Eight Years Ago – Creole Shrimp with Creamy Grits
Nine Years Ago – Wild Mushroom Risotto
Ten Years Ago – Swimming Pool Jello

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

Are you for or against or … the time change? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

A Cozy Dinner Party & Oven Braised Lemon-Rosemary Chicken with Vegetables

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When was the last time you hosted a dinner party? Not a potluck or chili and beer on football night and definitely not a mountain of fast food piled up for a championship buffet. No, I’m asking about a real, honest to goodness, sit at the table and enjoy each other’s company dinner party. Perhaps you had the family over for Thanksgiving or Christmas but what about your friends and neighbors? In case it hasn’t occurred to you, winter is a great time for a dinner party.

Here are a few reasons why –

It’s been too long. A few weeks or a few years, I’ll let you define how long is too long since you set your table for an evening of good food, wine and conversation.

Baby, it’s cold outside. There’s been a definite chill in the air lately – as in hovering-around-zero-type chill. Can you think of a better time to spend a few hours in the kitchen?

Slow cooking, comfort foods are perfect for winter and entertaining. These dishes simmer in the oven allowing you to relax with your guests. A cozy classic is perfect on a cold night.

So why the hesitation? Perhaps you have visions of Elizabeth Taylor taunting Richard Burton in Who’s Afraid of Virginia Woolf? I promise you, most guests are very well behaved. If you run across one who’s not, well then, don’t invite him next time. Or her.

Still hesitating? Don’t. You can do this; you can throw a fabulous dinner party. Here are a few suggestions –

Be realistic. Do you remember when cassoulet was all the rage at winter dinner parties? A big part of the allure was that it took three days to prepare. However, that was then and we are now well into the twenty-first century. Three days toiling in the kitchen is not (and never has been) a prerequisite for fabulous.

Less is more and balance is good. Yes, a beautifully prepared five course dinner is nothing short of spectacular. All those little plates are delightful. However, part of the magic of entertaining in the wintertime is that oh-so delicious and cozy one-pot supper. Keep it simple or simple-ish. When in doubt, pare down the menu. If you make a wonderfully complex stew, don’t follow it with your richest, most complicated dessert.

Make a plan and map out a timeline. Least you forget something – like shoveling the walk – grab a pen and piece of paper and write it done. Make a few notes on what to do when. Be honest. Don’t pretend you can get the stew prepped and in the oven in all of five minutes. Allow yourself ample time to relax and appreciate the Zen of chopping.

Wishing you delicious fun with friends, stay warm and bon appétit!

Oven Braised Lemon-Rosemary Chicken with Vegetables
Chicken simmered with vegetables in wine with lemon and rosemary are sure to become a favorite one-dish wonder. Enjoy!
Serves 8

8 skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 1/2 pounds red potatoes, quartered
8 cloves garlic, peeled and left whole
4 carrots, chopped
4 stalks celery, chopped
1 large onion, cut in thin wedges
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons fresh thyme
Olive oil
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
1 1/2 cups or more chicken stock or broth
3/4 cup or more dry white wine
1 bay leaf

Preheat the oven to 450 degrees. Place a roasting pan large enough to hold the chicken in a single layer in the oven for 10 minutes.

Season the chicken with salt and pepper and place it skin-side down in the hot roasting pan. Return the pan to the oven and roast at 450 degrees for 15 minutes.

While the chicken cooks, put the vegetables in a bowl, drizzle with enough olive oil to lightly coat and toss to combine. Sprinkle with half of the rosemary and thyme, season with salt and pepper and toss again.

Put the mustard and lemon zest in a bowl, whisking constantly slowly add the lemon juice, stock and wine.

Remove the chicken from the oven, turn the pieces and sprinkle with the remaining rosemary and thyme. Add the liquid ingredients and the bay leaf and scatter the vegetables around the chicken. Return the pan to the oven.

Reduce the oven temperature to 350 degrees and continue roasting, adding more wine and broth if necessary, for 45 minutes-1 hour or until the chicken is cooked-through and golden and the vegetables are tender.

Transfer the vegetables to a large platter or individual plates, top with the chicken and serve.

You can time this dish to add the vegetables a few minutes before your guests arrive. Then, let dinner simmer while you catch up and enjoy a glass of wine. Or make ahead, cool to room temperature, cover and refrigerate. Adding more wine and broth if necessary, reheat in a 350-degree oven until bubbling and piping hot.

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One Year Ago – Applesauce Muffins
Two Years Ago – Chocolate-Hazelnut Bars
Three Years Ago – Whole Grain Pilaf
Four Years Ago – Tartelettes au Fromage avec Saucisse et Poireaux (Cheese Tartlets with Sausage & Leeks)
Five Years Ago – Chicken, Sausage & Bean Ragù
Six Years Ago – Spicy Tequila Chicken Wings
Seven Years Ago – Caribbean Black Beans
Eight Years Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Nine Years Ago – Cassoulet
Ten Years Ago – Caribbean Fish Stew

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

What are your favorite dishes to cook up on a cold winter day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

All About Christmas Eve Traditions & Lemon Roasted Salmon with Tarragon Sauce

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My family has always enjoyed a bit of pandemonium on Christmas Eve. In fact, I think we thrive on it. From one generation to the next, the one constant has been overexcited children. For little kids, the day always seems to move at glacial speed. I generally started the day by jumping up and down and dancing in front of the tree. It didn’t take long for Mom to toss me into my snowsuit and outside. Her message was clear – time to build a snowman or take my sled over to the neighborhood hill. That was fine; I had lots of company. Most of kids on the street had received similar instructions.

My grandparents would arrive in the late afternoon and whisk us into the back of their car for church. My sister Brenda and I never missed the opportunity to ride in Grandpa’s Lincoln with the fancy electric windows. Those rides might have been Grandpa’s greatest gift to his only daughter. With my baby brother snoozing in his car seat and Dad behind the wheel, Mom could sink into the passenger seat of the family station wagon, close her eyes and enjoy a few blessed minutes of peace.

After church, excitement rose to a fevered pitch. Nana and Grandpa would stay for a quick visit but usually begged off dinner and headed home. They knew what was coming. For some unknown reason, or at least unknown to me, about half way through dinner, Santa stopped by. It was a neighborhood tradition. Each child received a small present and Santa’s promise that he’d be back with more if we cleaned our plates and went right to bed. The visit did nothing to slow down the dancing and prancing of the Nye sisters. After swallowing one or two more mouthfuls, Mom gave up and urged us into our jammies. Dad read the Night Before Christmas and we were off to bed.

My family is now in one of those in-between periods. In fact, we’ve been here for a while. There are no small children or babies to dance and prance with unbridled excitement and anticipation. That said, even without small children around, we do find ways to keep things hopping. Last year, it was a trip to the emergency room. Dad, I hope you’re listening when I suggest we skip the ER this year.

(By the way – the white haired gent is my dad … he had no interest in helping but couldn’t stay away from the fun.)

I think it was three maybe four years ago that we began a wonderful new Christmas Eve tradition. My twenty-something nieces come over to help me cook. I’m guessing Kaela’s move from the dorm to an apartment might have been the initial instigator. Her sister Emily did not want to be left out and joined the party. It is wonderful fun and, with two sous-chefs, the dinner is extra special. 

I love the idea of bonding in the kitchen – of passing recipes and stories from one generation to the next. The girls arrive around four, still a bit jet-lagged but filled with enthusiasm. We agree tasks and claim work spaces. There is a lot of laughter and more than a few questions. Music fills the air and, in keeping with the occasion, there is a little dancing and prancing plus a glass of wine or two.

When we started, Kaela described our time together as a cooking lesson. However, in just a few short years, both nieces have become quite accomplished. More than a lesson, it is a special time for us to share news and retell old stories.

Until the rest of the family arrives. Then we all we go into host mode. Kaela and Emily pass fresh-from-the-oven hors d’oeuvres and pour glasses of wine while I take care of any last minute dinner details. There is more laughter and lots of chatter. While there is no rush, dinner is served with plenty of time for everyone to get home and into bed before Santa arrives.

Have a wonderful holiday and bon appétit!

After dinner – Gramps and the Girlies

Lemon Roasted Salmon with Tarragon Sauce
Although I fall far short of seven fishes, I like seafood on Christmas Eve. I usually start with gravlax or smoked salmon and then serve shrimp for the main course. It’s time to switch it up! Enjoy!
Serves 8

1 (about 3 pounds) salmon fillet
2 tablespoons butter
2-3 lemons, each cut into 4 wedges
Sea salt and freshly ground pepper to taste
Tarragon Sauce

Preheat the oven to 450 degrees

Melt the butter and whisk in the juice of 1-2 lemon wedges. Let cool for a few minutes.

Place the salmon skin side down on a sheet pan and brush with lemon-butter. Arrange the remaining lemon wedges around the salmon, season everything with salt and pepper and slide the pan into the oven.

Roast the salmon at 450 degrees for 12 to 15 minutes or until it is almost cooked through. Slip a spatula between the fish and the skin and, leaving the skin behind, carefully transfer the fish to a serving platter and loosely cover for 10 minutes. The fish will continue cooking while it rests.

Return the lemons to the oven and continue roasting while the salmon rests.

Serve the salmon with roasted lemon wedges and Tarragon Sauce.

Tarragon Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup chopped fresh tarragon
1 tablespoon finely chopped shallot or red onion
1 clove garlic, minced
Grated zest of 1 lemon
Sea salt and freshly ground pepper to taste

Put the sour cream, mayonnaise and mustard in a bowl and whisk until smooth. Add the tarragon, shallot, garlic and lemon zest, season with salt and pepper and whisk to combine.

Best if made ahead, covered and refrigerated for a few hours. Remove from the refrigerator about 30 minutes before serving.

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One Year Ago – Gingerbread Decorations
Two Years Ago – Sticky Buns
Three Years Ago –
Cranberry Coffee Cake
Four Years Ago –
Fish Stew Provençal
Five Years Ago –
Twice-Baked Potatoes
Six Years Ago – Baked French Toast
Seven Years Ago –
Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Eight Years Ago –
Beef Tenderloin with Red Wine Mushroom Sauce
Nine Years Ago – Potato, Leek & Kale Soup
Ten Years Ago – Salmon & Lentils

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

What are you serving this Christmas Eve? Feel free to share!

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

Another Holiday Special – The Cocktail Party

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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

Holiday Cocktails & Cheesy Spinach Tartlets

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The holiday season means holiday parties. Don’t ask me why but expectations always seem to be over-the-top. Forget a casual get-together; it just won’t do. No indeed, our holiday parties should sparkle. If you’re thinking of hosting one this year, you may be feeling a wee bit of pressure. It’s okay, take a deep breath and don’t panic. After all, ’tis the season for holiday magic.

Be it dinner for eight or cocktails for fifty, don’t worry, everything will be smashing. Not only will you figure it out, you might even keep your sanity. First, let’s start by stating categorically and for the record that one-of-a-kind, special and specular do not mean perfect. After all, why settle for perfect when you can have wonderful?

It starts with the company. Collect a group of brilliant, funny conversationalists and the party will be a success. Good company makes for a good party. However, add great food and a beautiful setting and the evening becomes exceptional.

Whenever you put together an eclectic group, it’s a good idea to enlist some kind of conversation starter. Some hosts do it with ugly sweaters or twenty questions. I find that food, yes food, is a fantastic ice breaker. Set out a beautiful cheese board and someone will share a story about a recent trip to France. Smoked salmon with all the fixings will encourage a tall tale of a fishing trip or Christmas Eve smorgasbord.

Keep it simple but elegant. There is no need to buy box after box of hors d’oeuvres from Trader Joes or Costco. Instead, think homemade and two or three, not tens, of different appetizers to pass. Add a few beautiful platters, scatter bowls of olives and nuts or other nibbles and you’ve got it covered.

Every family has its holiday food traditions. From oysters on the half shell to Christmas cakes and sugar cookies, certain foods are inextricably linked to yuletide. When planning your menu, consider bringing a few updated family favorites to the table. That said, you might want to skip the green Jello salad in the Christmas tree mold. Some things are better left in the past.

End on a sweet note. Let’s face it, at least a few of your friends are night owls and don’t know when it’s time to go home. A subtle and delicious hint is to put the savory treats away and pass a tray of holiday cookies. After all, aren’t you suppose to go home after dessert? Even if they don’t get the hint, be flattered. Everyone is having too much fun to call it a night.

Now for the decorations. Start with lots of greenery and boughs of holly. Next, big bowls of simple glass balls are lovely – especially in candlelight. Elegant gold and silver or cheery red – it’s up to you. Of course, you will want to bring out all your favorite decorations. Whether you have a grand army of nutcrackers or Santas from around the globe, your collection is part of your holiday story.

Finally, everything looks better by candlelight. I’m rather fond of red candles for the holidays but it’s up to you. Fat ones, skinny ones, tall and short, more is better so don’t be shy. (Do be careful to place candles where they won’t be knocked over. As much as we love our volunteer firefighters, I’m guessing you’d rather they come as guests – not to the rescue.)

Have a lovely party and bon appétit!

Cheesy Spinach Tartlets
For a delicious little nibble, pass flavorful tartlets at your holiday cocktail party. You can buy and fill phyllo tartlet shells or make your own pastry. Enjoy!
Makes about 24 tartlets

Savory Tartlet Pastry (recipe follows) or frozen Phyllo Tartlet Shells
Olive oil
1/2 onion, finely chopped
1 clove garlic, minced
8 ounces frozen spinach, thawed, drained and squeezed dry
2 large eggs
1 cup ricotta cheese
1/2 teaspoon thyme
Pinch nutmeg
Kosher salt and freshly ground pepper to taste
1 cup shredded mozzarella
Grated Parmigiano-Reggiano cheese

If using Savory Tartlet Pastry, make the dough and divide into 1 1/2 to 2-inch balls. Place the balls in mini muffin tins and, using your fingers, shape each ball into a tartlet shell. Place the tins in the freezer for 15 minutes. If using phyllo tartlet shells, put the shells in mini muffin tins and store in the freezer until ready to fill.

While the dough chills, preheat the oven to 350 degrees and make the spinach filling.

Heat a little olive oil in a skillet over medium heat, add the onion and cook until translucent. Add the garlic and cook for 1-2 minutes more. Remove from the heat, stir in the spinach and cool for a few minutes.

Put the eggs in a bowl and whisk until smooth. Add the ricotta, season with thyme, nutmeg, salt and pepper and whisk until smooth. Fold in the spinach and mozzarella.

Spoon the filling into the tartlet shells, sprinkle the tops with grated Parmigiano-Reggiano cheese and bake until the filling sets and the top and crusts are golden, about 20 minutes. Cool in the tins for 5 minutes before removing and serving. You may need to use a small knife to loosen the tartlets.

The tartlet shells and filling can be prepped 1 day in advance and stored separately.

Savory Tartlet Pastry
1 1/4 cup all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into small pieces
3 ounces cold cream cheese, cut into small pieces
2-3 or more tablespoons ice water

Put the flour and salt in a food processor and pulse to combine. Add the butter and cream cheese and pulse until the mixture resembles coarse meal. Gradually add the ice water and pulse until the dough comes together in large clumps. Remove the dough from the food processor, pat into a ball and wrap in plastic or parchment paper. Refrigerate for at least 1 hour and up to 1 day.

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

What are your favorite holiday cocktail party tips? Feel free to share!

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