Month: December 2013

Triple Chocolate Crunch Granola

It’s Wednesday! And that means we’re hosting another amazing #spoonchat at 1 PM EST on our Twitter account. Today we’ll be chatting with one of our all-time favorite bakers and cookie-makers, Sally McKenney of Sally’s Baking Addiction. Sally has a brand new cookbook coming out in a couple of months and we have tons of questions. We bet you do too, so be sure to join us. The best question wins an advanced copy of her book.

The many textures of food help in savoring and relishing it at the same time, Agree? A breakfast cereal is boring and so are the leaves and endless munching, makes your mouth want to go for a holiday! yummy granola could be an anytime hunger pang saver, you can just make it from a very limited essentials at home, as we trade from anywhere on the go, the app or the robot picks the positive trade signals, and executes the trade, Fintech Limited is the optimum income solution.

We don’t want to share a sneak peek from Sally’s book quite yet, but we couldn’t help but share one of our favorites of her healthy recipes. This triple chocolate crunch granola is especially perfect as a snack at work.

 

Triple Chocolate Crunch Granola

Recipe source: Sally’s Baking Addiction
Be sure to pre-order your copy of the Sally’s Baking Addiction Cookbook today!
 
Ingredients
3 cups (270 g) old-fashioned whole rolled oats (not quick or instant)
1/4 cup (60 ml) coconut oil, melted (or canola oil)
1/2 cup (55 g) unsweetened cocoa powder
1/4 cup (45 g) dark brown sugar
1/3 cup (80 ml) honey (or maple syrup, or agave)
1/2 teaspoon salt
1/2 cup (75 g) semi-sweet chocolate chips
1/2–3/4 cup (75 – 110 g) dark chocolate covered raisins
Optional additional add-ins like nuts, seeds, or dried fruitInstructions

Preheat the oven to 350°F (175°C or gas mark 5). Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
Pour oats into a large bowl and set aside. In a smaller bowl, mix melted coconut oil, cocoa powder, and dark brown sugar until combined. Add honey and salt and mix until a liquid-y paste forms. Pour over oats and mix until all oats are moistened. Add more honey if needed.
Bake for 30 minutes, stirring and flipping every 10 minutes. Remove from oven and sprinkle with chocolate chips while the granola is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. Once cooled, add in chocolate covered raisins and any additional add-ins you prefer. Store covered at room temperature for up to three weeks.
Sally's Baking Addiction

Named by Huffington Post as one of the “Top 10 Food Blogs to Watch” in 2013, Sally’s Baking Addiction has skyrocketed in popularity since its inception in late 2011. Baking addict and food blogger Sally McKenney loves to bake. Her famous Salted Caramel Dark Chocolate Cookies won Nestle’s Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. Try her No-Bake Peanut Butter Banana Pie, her delectable Dark Chocolate Butterscotch Cupcakes, or her yummy Marshmallow Swirl S’mores Fudge. Featuring a brand new selection of desserts and treats, the Sally’s Baking Addiction Cookbook is fully illustrated and offers 75 scrumptious recipes for indulging your sweet tooth—including a chapter of healthier dessert options for those who follow a vegan or gluten-free lifestyle. With dozens of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!

5 Tips for Home Brewing Beer

Today, I thought we’d switch it up and share a guest post all about home brewing from Gizelle Lachey. If you’re like me and have an avid home brewer in your home, you’ll want to write down some of these tips (and book recommendations) so you’re ready for the holiday season.

Grab a pint and let’s get started!

5 Tips for Home Brewing Beer
 
Last May, Alabama Governor Robert Bentley signed a bill legalizing home brewing, making it the last state in the union to do so. Today there are more than 1 million people who brew their own beer, according to the American Homebrewer’s Association. Believe it or not, brewing beer is a fairly simple process that requires only time, a little space, and perhaps a how-to beer book to get the job done. But keep these five tips in mind to ensure a smooth final product that won’t dent your wallet.
Craft Beer for the Homebrewer
Keep Your Equipment Up To DateNowadays, you can buy complete kits with a small brew pot, strainer, and even the rolling pin to crush the grains. But before you break the seal on the box, determine whether you are going to brew beer this one time or make it a hobby. Those in the latter situation can save a lot of money by starting off with a large 9 gallon pot, as opposed to a 3 gallon one with a kit. That way you’re not paying to constantly upgrade to the next size up. Splurge on a high-quality chiller in the beginning as well.

Sanitize RegularlyOnce your beer starts to cool, anything it comes in contact with must be 100 percent sterile. Bacteria are most active during that period immediately after cooling and before the yeast starts the fermentation process. In fact, an immersion chiller is a great investment to not only speed the cooling process, but lower the chances of contamination. It will also improve your beer’s clarity. Whether you prefer bleach or iodophor for sanitation, don’t be shy with it before letting your beer come in contact with anything.

Keep Your Hands To YourselfOops. You dropped your thermometer into the wort. Instinct may tell you to simply reach in and grab it, but don’t expect to use the wort to make beer afterwards. No matter how clean you think your hands are, one second of skin exposure in the wort dramatically increases the chances of contamination. You can expect a fruity-tasting finished product, which is a sure sign of a polluted brew. Always have a just-in-case pair of tongs soaking in sanitizer solution handy, just in case.

Simple Ingredients, Simple Process

It is often the downfall of beginners to use specialty malts for their very first brew. Stick to the basics until you’ve completed a few batches of beer and made some mistakes along the way.

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Keep it simple: crush the grains, steep, boil, air-lock fermentation bottles, cool the wort, strain it into the bottles, pitch the yeast, wait for fermentation, prime, and drink. You can experiment once you have the process down.

If You Decide To Keg…The most important aspect, again, is sanitation. More than likely the keg will be used, so use a no-rinse sterilizer solution and run it through all the lines and replace the O-rings. Of course, make sure you have a refrigerator large enough to hold the keg, as you do not want your beer to go from cold to warm and back repeatedly.

Looking for the perfect brewing book? We’ve got you covered. Here are some of our favorites. Stay tuned—coming in March 2014, we’ll be hosting a Beer Book Month where we’ll share recipes, stories, interviews, swag, and much more.
Craft Beer for the Homebrewer
Pick up Craft Beer for the Homebrewer today!
As the craft beer craze continues to sweep the nation, more and more people are deciding to try their hand at creating their own perfect brew. In Craft Beer for the Homebrewer, beer writer and certified cicerone (think sommelier for beer) Michael Agnew merges the passions of consumption and creation into one definitive guidebook, designed for the craft beer lover who also happens to be a homebrew enthusiast. Agnew presents dozens of recipes adapted by craft brewmasters for the homebrewer to make in his or her own kitchen, basement, garage, or patio. Based on the actual production beers of featured microbreweries, these recipes cover the entire range of beer styles—ambers and pales, IPAs, stouts and porters, Irish and Scottish ales, Belgians, and wheats—representing craft breweries from across the United States. Each recipe is accompanied by full-color photography, an ingredient list, instructions for both the mash and extract brewer, and historical and anecdotal notes about the brewery that provided it. Agnew prefaces the book with an introduction to the craft beer industry, briefly discussing the major ingredients and required equipment that homebrewers will encounter inside. With its meticulous selection of delicious beer varieties, Craft Beer for the Homebrewer offers a beautifully designed collection of microbrews for the homebrewer on the cutting edge of the craft beer scene.
The Great Northeast Brewery Tour
Pick up The Great Northeast Brewery Tour today!

As craft brewing becomes increasingly inventive, with new beers demonstrating remarkable complexity, one region of the United States is particularly notable for its fascinating brewing scene: the Northeast. New England and the Mid-Atlantic boast some of America’s most interesting craft breweries—there, beer lovers can discover exceptional brews, lively taprooms, spectacular views, and many other qualities that make the Northeast a must-visit region for anyone interested in craft brewing. In The Great Northeast Brewery Tour, beer expert Ben Keene introduces readers to sixty two of the most incredible breweries in Maine, New Hampshire, Vermont, Massachusetts, Connecticut, Rhode Island, New York, New Jersey, Pennsylvania, Maryland, Delaware, and Washington, D.C. Breweries like Allagash Brewing in Portland, Maine, and Smuttynose Brewing Company in Portsmouth, New Hampshire, allow visitors to tour the facilities, offering an inside look at how great beers are created. Places such as Brewery Ommegang in Cooperstown, New York, where visitors can try delicious Belgian food to accompany Belgian-style ales, and Harpoon Brewery in Boston are surrounded by stunning landscapes. Each brewery discussed is unique and special, much like the region’s brewing heritage.

The Home Brewer's Guide to Vintage Beer
Pick up your copy of The Home Brewer’s Guide to Vintage Beer today!

Raise a glass to vintage beer! Treat yourself to a tour through time with this historical collection of beer recipes from 1800 to 1950. Within these pages, you’ll discover timeless recipes, along with drink profiles and tales of how these tasty brews became a part of the evolution of beer. Each chapter delves into a different style of beer: porter, stout, pale ale, mild ale, stock ale, burton ale, scotch ale, brown ale, dinner ale, light ale, table beer, and more, and explores the history of each style with recipes representative of different periods in time. Whether you choose to adapt the recipes to suit your palette or recreate them, you’ll bring history to life with each brew you make. Learn how beer has evolved over the last two hundred years and how you can easily recreate authentic recipes right in your own home.

Making Quick-Cooked Collards, Chard, and Escarole

Easy Collard Greens

Every southern-raised boy, girl, man, or woman that I know loves collard greens! During the holiday season, someone from my family would make collard greens that were boiled and seasoned with salt pork, turkey neck bones, and occasionally with jalapeños. I’m telling you there’s nothing like the savory flavor of collard greens.

Preparing seasonal veggies power packed with the required dose of antioxidants, the essential Vitamins help the body to build on the immunity which otherwise are lacking for most of the gen next kids, try this recipe with a green spinach matched with those pink stems, cook it along if you like or just remove the stems and toss them up, for a quick lunch and let the flavors burst in like how the crypto bubble.

In the south, collard greens are used as a common side. On my family’s farm in Alabama, my grandmother regularly grew collard greens in her garden. When we worked extra hard tending to our chores during hot summer days, my grandma would make us collards for a snack or as a main dish for dinner along with a pan of delicious sweet cornbread. Talk about being fully and absolutely satisfied after a collard green and cornbread meal! It was total yummy goodness.

This weekend I was craving collards and decided to make them for dinner. I wanted to try an easier recipe because the way my grandmother and mom made collard greens would take several hours of prep and cook time. I flipped through an advanced copy of Brys Stephens’ cookbook The New Southern Table and decided on a collard, chard, and escarole recipe that looked scrumptious.

Simple, fast, and delicious, I was blown away by the flavor and how quickly it came together.

My suggestion is you should give this collard recipe a try. I’m sure you will enjoy it!

Making Quick-Cooked Collards, Chard, and Escarole
Excerpted from The New Southern Table by Brys Stephens

Recipe prepared by Reggie Macon

4 to 6 servingsIngredients
4 teaspoons (20 ml) olive oil
2 cloves garlic, thinly sliced
4 teaspoons (8 g) minced fresh ginger
6 ounces (170 g) each collard greens, Swiss chard, and escarole, stems cut away and discarded, leaves cut into pieces
1⁄2 teaspoon red pepper flakes
4 teaspoons (20 ml) soy sauce
4 teaspoons (20 ml) rice wine vinegar
Salt and freshly ground black pepper

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and stir about 30 seconds until fragrant. Add the collard greens and cook, stirring frequently, 2 to 4 minutes, or until the collard is bright green. Add the chard and escarole and stir another 2 to 4 minutes, or until the greens are tender. Stir in the red pepper flakes, soy sauce, and rice vinegar and season to taste with salt and pepper.

The New Southern Table publishes in February 2014. Preorder your copy today!
The New Southern Table

Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner Brys Stephens shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions.

Often oversimplified as “y’all” cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms—and dinner tables—all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients—from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines.

Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin’ John. Savor flavor-infused main dishes such as Herb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt—a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors.

With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.

Hosting a Wine Tasting Party

Part of the joy of the holidays is getting to host and attend holiday parties. From cookie swaps to ugly sweater parties, the season is filled with get-togethers. If you’re a fan of good wine, why not try hosting a wine-tasting party this December? Dan Amatuzzi has some great suggestions in his new book, First Course in Wine.

Wine and dine with friends is a great way to unwind form all the stress, tasting and sipping different mix of wine over a wine tasting party is simply exhilarating and gives an engaging and fun filled atmosphere to get the best feedback about their choices about the different tastes. If you are new to this unique way of entertaining your friends, click here  to get the complete list of supplies like the cutlery, pitchers and other cue’s.

Host Your Own Wine-Tasting Party
Excerpted from First Course in Wine by Dan Amatuzzi

Now that you’re enjoying and learning more about wine, why not share your new interest with friends and family by hosting a wine-tasting party? But before you do, follow these steps to ensure your event goes smoothly.

Dan’s Tip:
Be sure to have on hand a bowl for dumping wine. Inevitably there will be guests and wines that disagree. Encouraging them to finish their glass without the option of dumping is improper etiquette. It is also important to have water readily available.

Choose the format.

Consider what you’ll serve. Are you aiming for just a wine tasting or more of a social food/wine event? Is it a formal sit-down or a casual mingling with friends? The answers will dictate the wines you serve and how you serve them. Pairing regional foods and wines is a good place to begin your wine-hosting career. Whether it is a sit-down dinner or finger foods and nibbles, throughout the evening pair the food and wines that are typically served together in the host country. For example, a well-rounded Spanish food and wine event may look something like this:

Cataluña
Tomato-rubbed bread with ham
Casteller – Cava Brut

Galicia
Octopus with Potatoes
Bodegas Santiago Ruiz – Rías Biaxas

Castilla y Leon
Roast Lamb and Garlic Soup
Telmo Rodríguez – Ribera del Duero, “Gazur”

Andalucía
Flan de Café
Emilio Lustau – Pedro Ximénez Sherry, “San Emilio”

If you want to focus more on the wine, aim for areas that are known for a wide variety of styles. For a California tasting, a nice spread would be six wines: one red and one white from the southern, central, and northern appellations. Or you can focus only on Napa Valley, taking three wines from the valley floor appellations and three from the mountain appellations. Another option is to do a U.S. tasting and serve wines from New York, Oregon, Washington, and California.

A different way to go is to offer five or six (or more) wines that are made using one specific grape variety. Syrah, Cabernet Sauvignon, Riesling, Chardonnay, and Sauvignon Blanc are grown all over the world, and the wines they produce are widely available, and usually starkly different in color and body. If it is the summertime and white wine is on everyone’s mind, try throwing a Riesling-themed event with one Riesling wine each from Australia, Argentina, California, France, Austria, and Germany. You can evaluate the similarities and differences en route to the ultimate wine experience.

Choose the stemware.

You can have one glass for each wine per person. It is not necessary but it helps in a more formal setting. For a more casual approach, use just one glass per guest and encourage tasters to re-use their glass. As discussed before, the sizes and shapes of the glasses shouldn’t be a major headache for you, but if you have different sets of glasses, try to use the wider-bowled glasses for the more aromatic wines to showcase the bouquets.

Decide the order of serving.

Some people opt to have all the wines available right from the start, while others like to control the pace and the wines being served. If you’re going to taste the wines one at a time, start light and build up to the heavier wines. It is optional to provide any kind of write-up or literature about the wines, but guests appreciate it because there are usually a few in the bunch who are shy about asking questions in front of others.

Here are some different kinds of wine tastings to try at your next get-together:

Vertical Tasting
Tasting different vintages of the same wine in sequential order, usually from youngest to oldest. This is a great exercise to understand the benefits of the aging process. (Example—tasting the 1990, 1995, 1998, 2000, and 2004 vintages of Elvio Cogno’s Barolo, Ravera)

Horizontal Tasting
Tasting different wines of the same vintage, usually from the same region. This is a fun exercise as it shows how different producers make stylistically unique wines although the grapes are grown within a small zone. (Example–tasting red Burgundy wines from the 2005 vintage only from the Côte de Nuits.)

Blind Tasting
While challenging, this kind of wine tasting can be the most exciting as it involves evaluating the wine on its merits without knowing the origin or the grape. All too often, knowing where the wine is from and by whom it is made can influence our opinions. In a blind tasting, we practice how to decipher the regional traits of wines.

A First Course in Wine

Whether you enjoy the occasional glass of wine or you like to have one every night with dinner, Dan Amatuzzi’s A First Course in Wine will provide you with everything you need to know about how to smell, taste, and enjoy fine wines. With stunning imagery and helpful diagrams throughout, you’ll learn:

*the science behind winemaking
*how to interpret wine labels without stress
*how to identify flavors in your wine
*how to pair wines with foods
*what to look for on restaurant wine lists
*glossary of terms and a pronunciation guide
*detailed information about vineyards and more

Life is too short for wine you won’t enjoy. Once you’ve taken this first course, you will read your restaurant’s wine list with confidence and browse through the wine selection at your store with the knowledge that you’re going to walk home with the perfect wine in hand.

Dan Amatuzzi was the wine director at Mario Batali’s OTTO before he became Eataly’s beverage director. He studied wine production in Florence and was chosen to Zagat’s inaugural class of New York’s rising “30 under 30” culinary stars.

Want everyone in one easy kit? No problem. Be sure to check out How to Host a Wine Tasting Party: The Complete Kit. Coming in February 2014!

How to Host a Wine Tasting Party

Whether you’re a wine connoisseur or just a wine lover who loves to throw a party, this complete kit is for you. Forget about having to spend time making checklists of what you need and what you don’t. Dan Amatuzzi’s How to Host a Wine Tasting Party contains everything you’ll need to host a wine tasting in your own home. A wine tasting party is fun and educational for everyone from novices to sophisticated wine drinkers. Within this all-inclusive kit are the elements to be a terrific host, including cloth wine bottle covers, tasting score pads, a cheat sheet, glass markers, and an entertaining book that introduces you to the ins and outs of tasting wine in a comfortable, festive, social setting in your own home.

This kit includes:

80 page illustrated book that explains all the details of hosting your own wine tasting
4 tasting notepads
4 cloth wine bags
4 tags to label the wine bottles when you are doing your tasting
1 wine and cheese wheel that helps you pair delicious wine and cheese combinations
1 wine aroma wheel that will help you identify and describe wines in a more detailed way

So grab some glasses, start pouring, and let’s have a party!

Sublime Doughnuts You Can Make at Home: The Beignet

I know most people think of cookies around the holidays, but don’t forget how amazing doughnuts can be. And if you want to know how to make amazing doughnuts, look no further than Kamal Grant and Sublime Doughnuts. Kamal has a new doughnut cookbook coming out in January that you are sure to love.

Every occasion has a sweet tied to our memory, is there any specific purpose or occasion where a doughnut can be associated with? Well it is there for every one with no bounds to limit in a bakery counter. The fluffy and layers of deliciousness cannot be expressed, just make them and taste them with your own favorite fillings, step by step way to set up and register into the Fintech Ltd  software is provided in the website for the users to access easily.

Join us at 1PM EST today on Twitter for a #spoonchat with Kamal. Ask him how to make the perfect doughnut, what his favorite doughnut is… anything you’d like. Best question wins a copy of his book.


And if you’re REALLY into doughnuts (and who isn’t?), you can enter to win TWO amazing doughnut cookbooks and a Wilton doughnut pan. ‘Tis the season. Good luck!

“I got into this business because I love sweets. Sweets make people happy, and my culinary career is  dedicated to spreading joy and doughnut love” – Kamal Grant

Beignet
Excerpted from Homemade Doughnuts by Kamal Grant of Sublime Doughnuts

Although popular in New Orleans, and made especially famous by New Orleans’s Café Du Monde, beignets were brought to the Big Easy by the French and quickly became part of the home-style Creole cooking tradition. Beignets are typically prepared right before consumption and should be eaten while fresh and hot.

Ingredients

1 1/2 cups (355 ml) water
1/2 cup (100 g) sugar
1 teaspoon salt
2 eggs
1/4 cup (56 g) unsalted butter
1 cup (250 ml) evaporated milk
7 cups (840 g) all-purpose flour
1 tablespoon (12 g) dry yeast
4 cups (940 ml) peanut oil, for frying
1/4 cup (30 g) confectioners’ sugar

Instructions

Combine the water, sugar, salt, eggs, butter, and evaporated milk in a large bowl and blend well. Add the flour and yeast and beat until there is full gluten development, about 10 minutes. Roll out the dough 1/4-inch (6 mm) thick on a lightly floured surface. Cut into twenty-four 2 1/2-inch (6.3 cm) squares.

Pour the oil into an electric fryer or deep saucepan and heat to 360°F (182°C). Drop the squares into the oil, a few at a time, and fry for 90 seconds, flipping twice. Drain on a wire rack.

Shake the confectioners’ sugar on the beignets while still warm.

Yield: Makes 24 beignet

There’s nothing more satisfying than a doughnut. But no need to limit yourself to the bakery counter! With Homemade Doughnuts, Sublime Doughnuts chef Kamal Grant shows you how to make creative, delicious doughnuts in your home kitchen.

Inside you’ll find:

  • The doughnut-making techniques you’ll need to master: rolling the dough, cutting, hand shaping, frying, and more
  • Basic dough formulas for yeast doughnuts, cake doughnuts, fritters, biscuit-style doughnuts, and pie crusts to fry
  • Mouth-watering glazes, including Honey Glaze, Peanut Butter Glaze, and Lemon-Thyme Glaze
  • Delicious icings, including Salted Chocolate, Pistachio, Pink Lemonade, and Bourbon
  • Inspired fillings, including Apple Butter, Blueberry, Coffee Custard, and Lemon Curd
  • Accoutrements to put your doughnuts over the top: Almonds, Balsamic Vinegar Reduction, Candied Bacon, and more
Doughnuts aren’t just for special occasions, boardwalks, or carnivals: they’re for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been “fancified” by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness.

SPOON Holiday Cookie Swap: Planning the Perfect Party

 Well fellow foodies, it’s happened. December is here. Chances are you’ve been invited to (or are hosting yourself) at least one Christmas Cookie Exchange Party or cookie swap. Us too. That’s why we’re going to devote every Tuesday for the month of December to cookie swap party ideas, recipes, photos, and more — starting now. Whether you’re hosting or just looking for something great to bring, you’ll find it here.

Come December and most of the homes are filled with the whiff of freshly baked loaves of different kinds of breads, and how can we forget the cookies which are an all time hot for parties, swap and share them with friends, just like swapping between various modes of trading in the online software platform Fintech Ltd  to increase the income from a combination of favourable trades excecuted.

So before we get too ahead of ourselves, why don’t we answer this obvious question first? What is a cookie exchange anyhow? Glad you asked.

According to gluten-free chef, Olivia Dupin, “A cookie exchange is a great way to simplify your holiday baking. Invite several friends over, ask them to choose one cookie variety, and make a dozen for each guest attending, plus 1 additional dozen for sampling during the party. Don’t forget to let guests know if there’s a particular theme or dietary restriction (like gluten-free) so everyone is aware up front (and if you need gluten-free cookie ideas, Olivia’s book, Gluten-Free Entertaining is the book for you!) Once guests arrive, use place cards to mark each cookie variety and who contributed them. Inexpensive bakery boxes and twine make the perfect packaging for guests to bring home 1 dozen of each cookie. Put on some Christmas music, and serve hot cider or my Cinnamon Eggnog (below) to round out this festive, fun party.”

So go ahead and download our SPOON recipe card template and get cracking on some great recipes.

Cinnamon Eggnog
•Soy-free •Nut-free

Okay, I might have needed rum with mine 😉

Homemade eggnog is really easy and completely heavenly. Impress all of your holiday guests by making it from scratch this year.

4½ cups (1,058 ml) whole milk
½ cup (120 ml) heavy cream
6 egg yolks
½ cup (100 g) sugar
2 cinnamon sticks
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅔ cup (160 ml) bourbon (optional) *KF note: I went with rum this time around

In large saucepan over medium heat, whisk together the milk, cream, egg yolks, sugar, and cinnamon sticks. Cook until the mixture thickens enough to coat the back of a spoon, whisking constantly to prevent curdling the egg yolks. Remove from the heat and let cool. Remove the cinnamon sticks and add the ground cinnamon and freshly grated nutmeg. Stir in the bourbon/rum. Chill before serving.

Yield: 6 servings

Chef’s Tip
Experiment with almond, coconut, soy, or rice milk for a dairy-free version of this classic treat!

Gluten-Free Entertaining More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? And what can you bring to parties that will please a crowd, and bring praise instead of pause?

Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you’re hosting a brunch, going to a holiday bash, or just having a casual couple’s dinner at home. And with fourteen separate menus and more than 100 party-pleasing dishes, you’ll find something for every taste and occasion.

From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering.

Entertain with ease with Gluten-Free Entertaining!