We’re helping you check a few more things off your list. Round out your holiday menu with these go-to recipes from Danielle Rollins’ book Soirée: Entertaining with Style. And don’t forget the stockings! Our carefully curated list of stocking stuffers includes a little something for everyone.
BareMinerals Blooming Blush Brush $24, Sundance Fine Line Earrings $68, Yves Saint Laurent La Laque Couture Nail Lacquer $27 (Now $25 10% off), Kate Spade Clover Charm Necklace $68, BareMinerals Shade Diffuse Eye Brush $22, Rebecca Minkoff Tassel Key Fob $50, Stila Sealed With A Kiss Lip Glaze Set $28 (Now $20), Coach Charm Flat Card Case $60 (Now $42)
S’well Teakwood 25oz Water Bottle $45, S’well Bikini 17oz Water Bottle $35, BareMinerals The Regal Wardrobe Eye & Cheek Palette $39, Furbish Studio Tribal Mirror Tassel Necklaces $48 each, The Original BeautyBlender $20, Furbish Studio Guatemalan Small Make-Up Bags $38 each, Smith’s Minted Rosebud Salve $8
Google Chromecast $35, Three O Belt Buckle By Foster Weld $35, Leatherman Juice C2 Multi-Tool $69, Yeti Coolers Traditional Trucker Hat $20, Black Diamond ReVolt Headlamp $60, TrackR StickR $25
Sonix Dahlia iPhone 6 Case $35, Sundance Posie Handwarmers $38, The Jagger Yoga Mat $60, Dogeared You Are Mighty Pyramid Pendant Necklace $62, Sundance Flora Belle Hat $75
Holiday Entertaining…Mix & Mingle
During the holidays I like to have a few go-to recipes, bottles of bubbly and wine, and some great cocktail ingredients on hand for a planned party, last-minute gathering or drop-in guests. Creating memories we can share and cherish with family and friends is the goal. Being prepared with a few simple go-to items will help eliminate the last minute stress.
Danielle Rollins’ book, Soirée: Entertaining with Style, is a favorite inspirational book for both recipes and decor. Veranda calls her “a genuine expert, a natural-born entertainer.” Her Radish Goat Cheese and Preserved Lemon Canapés are always a favorite and festive for holiday serving.
[schema type=”recipe” name=”Endive Salad with Roasted Beets, Blue Cheese and Honey-Sherry Vinaigrette” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-R6Ldg6JV/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2015/12/Endive-Salad-022.png” ingrt_1=”HONEY-SHERRY VINAIGRETTE” ingrt_2=”1⁄4 cup sherry vinegar” ingrt_3=”2 tablespoons honey” ingrt_4=”1 cup grapeseed oil” ingrt_5=”Sea salt and freshly ground black pepper” ingrt_5=”SALAD” ingrt_6=”2 small beets, 1 red and 1 golden” ingrt_7=”1 teaspoon olive oil” ingrt_8=”2 heads green Belgian endive” ingrt_9=”2 heads red Belgian endive” ingrt_10=”3 large blood oranges” ingrt_11=”1⁄2 cup blue cheese, crumbled (optional, for garnish)” ingrt_12=”1⁄2 cup toasted hazelnuts, chopped (optional, for garnish)” ingrt_13=”Salt and freshly ground black pepper” instructions=”Make the vinaigrette by combining vinegar and honey in a small bowl. Whisk in oil and season with salt and pepper to taste. Set aside. Preheat oven to 350°F. Wash beets and pierce all over with a fork. Rub with a little bit of oil and wrap in foil. Bake about 20 minutes or until tender when pierced with a knife. Let cool. Core endive and wash leaves; pat dry. Segment oranges by cutting off the tops and bottoms of the oranges and then cut- ting off the skin. Remove segments using a sharp knife, being careful to cut away the white pith. Peel beets and dice. Combine endive and oranges in a large bowl and toss with vinaigrette. Season with salt and pepper to taste. To serve, divide among plates and garnish with cheese and hazelnuts, if desired.” ] [schema type=”recipe” name=”Smoky Brussels Sprouts” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-FkaBDFvq/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2015/12/Smoky-Brussel-Sprouts.png” ingrt_1=”11⁄2 pounds Brussels sprouts” ingrt_2=”8 ounces thick-cut bacon, pancetta or uncured ham” ingrt_3=”3 tablespoons olive oil” ingrt_4=”2 teaspoons sea salt” ingrt_5=”1 teaspoon freshly ground black pepper” ingrt_6=”3⁄4 cup chicken stock” ingrt_7=”1⁄2 cup unsalted butter” ingrt_8=”1 tablespoon chopped sage” instructions=”Cut bacon into 1⁄2 inch slices or cubes. Sauté over medium heat 3 to 4 minutes or until fully cooked. Reserve. To cook Brussels sprouts, preheat oven to 350°F. Trim ends of Brussels sprouts and cut each in half. Toss with oil, salt and pepper. Place Brussels sprouts on a baking sheet in an even layer and roast about 20 minutes or until tender. Heat a large sauté pan over medium- heat high; brown bacon 2 minutes. Add roasted Brussels sprouts to pan. Add stock, butter and sage and sim- mer 3 to 5 minutes. Adjust seasoning to taste and serve.” ]
[schema type=”recipe” name=”Chocolate-Pecan Pie with Toasted Marshmallow Chantilly Cream” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-2XnDX-AM/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2015/12/Chocolate-Pecan-Pie.jpg” yield=”8 individual tarts” ingrt_1=”TART DOUGH” ingrt_2=”1⁄2 cup unsalted butter, softened” ingrt_3=”1⁄2 cup powdered sugar” ingrt_4=”1 large egg yolk” ingrt_5=”1⁄4 teaspoon vanilla extract” ingrt_6=”11⁄4 cups all-purpose flour, sifted” ingrt_7=”1⁄4 cup cocoa powder” ingrt_8=”CHOCOLATE FILLING” ingrt_9=”2 cups heavy cream” ingrt_10=”8 ounces Callebaut or Valrhona 66% chocolate” ingrt_11=”2 tablespoons cold butter” ingrt_12=”1⁄2 teaspoon sea salt” ingrt_13=”MARSHMALLOW CHANTILLY CREAM” ingrt_14=”1 cup sugar” ingrt_15=”1 cup glucose, plus 1⁄4 cup for whipping with egg whites” ingrt_16=”1⁄2 cup egg whites” ingrt_17=”2 teaspoons vanilla extract” ingrt_18=”1 cup toasted Georgia pecans (for garnish)” instructions=”To make tart dough, combine butter and sugar in the bowl of a stand mixer with a paddle attachment; mix on medium speed. Add egg yolk and vanilla extract. Sift flour and cocoa together and slowly add to bowl and mix. Place dough on counter and form into a flat disk; refrigerate at least 1 hour. Preheat oven to 300°F. To make tart shell, on a lightly floured surface, roll the tart dough out to approximately 1⁄8 inch thick. Use the dough to fill 8 individual 4-inch tart pans. Blind bake for 8 minutes. Let cool. Tart shells can be made the day before and stored in a covered container at room temperature. To make chocolate filling, heat cream in a medium-sized pan over medium heat until just warm. Pour into a bowl with the chocolate and stir to melt. Add butter and stir, then add salt. Cool slightly, then fill baked tart shells. To make marshmallow chantilly cream, combine sugar, 1⁄2 cup water, and 1 cup glucose in a stainless-steel saucepan; heat until a candy thermometer reaches 240°F. Keep warm. Whip egg whites and 1⁄4 cup glucose in a medium-size bowl until fluffy and shiny but not dry. Add vanilla to egg whites. Continue whipping, adding hot sugar and glucose mixture, until light and fluffy. To serve, top each tart with marshmallow chantilly cream and garnish with pecans. Toast marshmallow cream with a kitchen torch or in the broiler.” ]
[schema type=”recipe” name=”Butternut Squash Soup Shooters” image=”https://www.dev2.peachythemagazine.com/wp-content/uploads/2015/12/Butternut-Squash-Shooters.jpg” ingrt_1=”2 small butternut squash (about 4 pounds total)” ingrt_2=”5 tablespoons unsalted butter” ingrt_3=”Sea salt and freshly ground black pepper” ingrt_4=”6 cups chicken stock” ingrt_5=”Pinch of nutmeg” ingrt_6=”BREADSTICKS (see recipe below)” ingrt_7=”1 package puff pastry” ingrt_8=”2 tablespoons olive oil” ingrt_9=”1⁄2 cup grated Parmesan cheese” ingrt_10=”Sea salt to taste” instructions=”Preheat oven to 350°F. Cut squash in half lengthwise. Remove seeds and divide 1 tablespoon butter, cubed, among the cavities. Season with salt and pepper to taste. Place flesh side up in a roasting pan and cook until tender, about 25 minutes. Remove from oven and let cool. Heat stock in a saucepan over medium heat. When squash is slightly cooled, peel. Place one quarter of the roasted squash in a blender and add a quarter of the stock. Puree 20 seconds or until very smooth. Add 1 tablespoon but- ter and blend. Pour the mixture into a large container and repeat process with the remaining squash three more times until all of the squash is pureed. Taste and adjust seasoning; add a pinch of nutmeg. Serve immediately or chill, stored in an airtight container. To serve, pour hot soup into demitasse cups, shot glasses or egg cups with a breadstick placed across the top. BREADSTICKS: Preheat oven to 375°F. Cut puff pastry into small strips about 1⁄2 inch wide. Arranged on a baking sheet. Brush with oil and sprinkle with Parmesan and sea salt. Bake 5 to 7 minutes or until golden brown.” ]
[schema type=”recipe” name=”Radish, Goat Cheese and Preserved Lemon Canapés” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-EhRBiTj9/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2015/12/Radish-Appetizer-02.png” yield=”30 canapés” ingrt_1=”1⁄2 cup sugar” ingrt_2=”1⁄2 cup sea salt, plus more to taste” ingrt_3=”Zest of 3 lemons, plus 11⁄2 tablespoons lemon juice (about 1⁄2 lemon)” ingrt_4=”30 round radishes (preferably Easter Egg radishes)” ingrt_5=”8 ounces chèvre (soft goat cheese)” ingrt_6=”Freshly ground black pepper” ingrt_7=”1⁄4 cup olive oil” ingrt_8=”Chive tips (for garnish)” instructions=”Pour 1 cup water, sugar and salt in a small saucepan over high heat and bring to a broil. Zest lemons with a bartender’s zester to make long strips with no pith. Pour the boiling water over the lemon strips in a heatproof container and cover; let steep at least 30 minutes. Cut the tops and bottoms off the rad- ishes so they sit evenly on a tray. Use a small melon baller to hollow out the inside of each radish. Mix goat cheese in a bowl with salt, pepper, oil and lemon juice. Place cheese mixture in a piping bag with a star tip. Pipe goat cheese into radishes. To serve, garnish each with a chive tip and a ribbon of preserved lemon. ” ]
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