Tis the season of holiday parties (fa la la la la, la la la la) and this year I vow NOT to pick up bottles of wine on the way to each soirée. Talk about a colossal waste of shoe money. Are you with me?
With that, I tested out this recipe as a potential gift contender and they are a total win. You can make them in large quantities (3 stops in one night...no problem), they're muy tasty and easy for the host to serve with just a napkin (who wants a gift that means more dish-washing?).
Full recipe right this way.
Photo: tea with me
Thanksgiving is around the corner and I couldn’t be more excited! While others clamor to prepare turkey (tofurky!) and all the fixings for their annual feast, I like to prepare something a little more…festive.
Enter our newest LEAF video: The Tipsy Turkey Cocktail.
Steamed pumpkin? Check! Cinnamon & spice? Check! Maple syrup? Check!
Watch the video to see this amazing recipe (it’s got Turkey in the title for godsakes!) and learn how to add a different twist to your cocktail festivities this year.
How to: The Tipsy Turkey Thanksgiving Cocktail
You will need:
1 part Kanon Vodka
1 part bourbon
¾ part maple syrup
¾ part lemon juice
4 cubes roasted pumpkin
1. Cut a small (3-4 lb) firm sugar pumpkin in half and scoop out the seeds with a metal spoon.
2. Fill a biking dish with 1/4 inch water, lay pumpkin face down in water and bake at 350 for 45-60 minutes, until tender. Cut into cubes.
3. Muddle 4 pumpkin cubes with 3/4 part maple syrup, add all other ingredients and shake vigorously.
4. Strain (double strain with sieve, if possible) onto fresh ice in a rocks glass.
5. Garnish with a pinch of cinnamon.
Enjoy!
Music: I warned you by Kristie Alexandra
I'm wearing: Geren Ford dress and Sophie Monet necklace
A slurp worthy alternative to the usual soup suspects. And the best part - the blender does most of the work!
Nom nom nommmm.
How to: Artichoke & Roasted Red Pepper SoupYou will need:
1 tablespoon unsalted butter
1/4 small onion, minced
2 cloves garlic, minced
1 1/2 cups chicken (or veggie) stock
1 cup milk
1 cup canned chickpeas, drained
1 cup canned artichoke hearts, drained
1 cup roasted red bell peppers, chopped
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1. Add butter to a medium sauce pan and heat over medium to high heat. Add onions and garlic. Saute until softened.
2. Add chicken (or veggie) stock, milk, chickpeas, artichoke hearts, bell peppers, olive oil, salt/pepper, sauteed onions/garlic mixture into your blender and pulse until it’s to your desired consistency.
3. Transfer mixture to sauce pan and heat through.
Photo and recipe: babble
A recipe that works for vegans (ingredients 1-4 + balsamic only), vegetarians (add ingredient 5) and carnivores (add ingredient 6) with a little addition and subtraction.
How to: Autumn Chopped Salad
You will need:
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
4 to 6 oz. feta cheese, crumbled
8 slices thick-cut bacon, crisp-cooked and crumbled
Poppy seed Salad Dressing
Balsamic Vinaigrette
1. Heat skillet (I generally don't add oil to the pan first - the bacon releases enough grease). Lay bacon in skillet in a single layer and cook on one side until strips start to curl up. Flip slices over and cook until they're as crispy as you like. Lay cooked pieces on a paper towel to drain fat. Repeat with remaining bacon (pour off fat inbetween batches). Rough chop once cooled.
2. In a large bowl combine lettuce, pears, cranberries, pecans, bacon and feta cheese (omit bacon for vegetarians / omit bacon and feta for vegans).
3. Drizzle generously with 70% poppy seed dressing followed by 30% balsamic vinaigrette (omit poppy dressing for vegans).
Enjoy!
Photo and recipe: espresso and cream
I've been mehhhh on ceasar salad for the last several years. It just wasn't cutting it in comparison to all of the other fresh and delightful salads out there. Sorry, ceasar.
Fast forward to the kale revolution and my, oh my, things have changed. Who knew kale and ceasar could be ultimate homies?
How to: (Grilled) Kale Ceasar Salad
You will need:
6 tablespoons mayonnaise
6 tablespoons olive oil
1/4 cup Dijon mustard
1/4 cup grated parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire
4 teaspoons minced garlic
4 anchovy fillets, minced
2 bunches kale, stems and ribs removed
1 cup croutons
1/2 teaspoon freshly ground black pepper
1. If you have a grill then grill this kale shiz (if you don't simply massage and wash kale and go on to step 2). Prepare your grill for medium heat. Working in batches, lay kale flat on the grill and cook on both sides until edges get brown and crispy and kale starts to wilt, about 4 minutes total. Let cool slightly.
2. In a large bowl, whisk together mayonnaise, oil, mustard, parmesan, lemon juice, Worcestershire, garlic, anchovies, and 1/4 cup water. Pour half the dressing into a small bowl and set aside.
3. Add dressing and kale to a large bowl and toss to coat. Evenly divide kale among 4 salad plates. Top with croutons and a sprinkle of pepper. Serve extra dressing on the side.
p.s. if you want to make the salad a bit more substantial add salmon, tofu or chicken. très delish.
Recipe and photo: my recipes and flickr
