Once again my precious niece Kaitlin has put together some adorable decorations for our family's holiday gathering. She used apples, peanuts, almonds, some googly craft eyes and a paper napkin folded as the big bird's tail feathers. Aren't they great? Keep these apple turkey centerpieces in mind for next year, or add a wide black, some cotton and you've got a cute Santa. We'll have photos of those soon for your kid's holiday party decorations. And there's no waste because you can peel and eat these later! Thanks Katie! You're the best!
Entries in Martie Duncan (275)
Need an idea for an easy appetizer for Thanksgiving or your holiday parties? Try this one--- it is so simple to make and everyone always asks for the recipe. You can use this base recipe of goat cheese and cream cheese for so many things. You can use your favorite herbs or flavors along wtih chicken, shrimp or salmon for example. You can omit the herbs and make it sweet by adding chocolate. There are just so many variations and possibilities with this recipe, you will want to put it in your go-to file any time guests pop over.
ENDIVE LEAVES WITH HERBED GOAT CHEESE SPREAD
Endive is a leaf vegetable in the lettuce family. If you can’t find it, you can substitute another lettuce or almost any other vegetable. The goat cheese spread can be spread on toasted bread or served with crackers. It is an easy, go-to appetizer recipe for almost any occasion and looks really festive on the endive leaves.
Two or three heads endive
6 ounces (3/4 cup) goat cheese, softened
2 ounces (1/4 cup) cream cheese, softened
2 tablespoons heavy whipping cream
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Mix all ingredients together (except the endive) with a fork, stirring until fluffy. Spread on the base of the endive leaves, crackers, celery or almost anything else. Yum.
Fall. Crisp air. Pumpkins. Caramel apples. I got this cocktail idea from CPK. While I really liked theirs, I am perfecting the recipe and the testing is a great way to kick off the weekend! Here's my own recipe--- great for your next party or an after dinner drink by the first fire of the season.
CARAMEL APPLE MARTIE-NI
Put martini glasses into the freezer to chill them. Drizzle caramel sundae syrup into the chilled martini glasses and put them back into the freezer while you mix your drinks. Make a design like this flower, polka dots, a spider web for Halloween parties, etc. Be creative!
In a cocktail shaker filled with ice mix:
2 parts Butterscotch Schnapps
2 parts Sour Apple Pucker Schnapps
1 part vodka-- use plain vodka or adjust the recipe by using vanilla vodka for a sweeter drink or Vox Green Apple vodka for an extra apple kick. I prefer the vanilla vodka but it may be too sweet for some people.
Shake and pour into the chilled and decorated glasses. Yum. Now go enjoy the weekend. This will certainly make it better.
Party on, Ya'll.
While I am planning my fall schedule, I automatically start thinking about my annual trip to Argentina--- I go every December with a group of friends for a non-stop two week party that always includes lots of great food. Beef seems to taste better in Argentina than anywhere else in the world and so we have an asado (BBQ) almost every day. No asado is complete without chimichurri--- a sauce that you put on grilled beef. This sauce isn't used as a marinade or for basting although it would be very good as either. it is used as a condiment. Here's my chimichurri recipe-- try some the next time you grill steaks. It is sooo good and easy to make. It's perfect for tailgating. Just add a fresh loaf of bread and a good Malbec (try the Zolo Malbec if you can find it) and you're all set to party Argentine style!
1 large bunch of parsley, finely chopped (usually makes about a cup)
6 cloves of garlic, minced well (about 3 Tablespoons)
1/2 cup extra virgin olive oil
juice of 1/2 lemon
1/4 cup red wine vinegar
1/2 cup finely diced white onion
Salt and pepper to taste
I never mix my chimichurri in a food processor because it gets too runny. A sharp knife will do the trick. put dry ingredients in a bowl, add olive oil, lemon juice and vinegar. Mix together and let sit at room temp for at least an hour before serving. That's it!
I love PAMA-- pamegranate liquor! This deliciously intoxicating elixir is one of my summer favs--- we mix a pitcher of Pink Pama Lemonade almost every weekend. It's my own concoction and super simple. Just a couple of ingredients. Here's the recipe: In a shaker mix 5 ounces FRESH squeezed lemonade. (Don't bother if you're going to use the carton stuff.) Add one ounce PAMA and one ounce Absolut Citron. Add ice, shake, and pour into a glass filled with ice and lemon slices. Delish! I'm working on my favorite fall cocktail--- something perfect for tailgating or to drink while watching the incredible sunsets down on the bay. It has to be orange-- the color of the late summer afternoon sky. Stay tuned! Check out more PAMA drinks and recipes on their website.