Sweet Potato Apértif

This dish is very clearly lifted from Smitten Kitchen, and it’s one of my favorite winter holiday recipes. Roasted coins of sweet potato topped with a yummy mix of stuff. You can mix up the topping however you want, swap cheeses, add something crunchy, change the dried fruit. The world is your oyster! Serves about…

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Foie Gras on Toast with Caramelized Onions

This is a classic French Christmas apéro. It’s simple but effective. Caramelized onions on top of a little slice of foie gras terrine. You can replace the caramelized onions with an onion jam, fig jam, anything sweet and salty. Serves about 12 slices Ingredients: 2 tbsp unsalted butter 2 large yellow onions sliced 1/4” thick…

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Bacon Wrapped Date Bites

It’s so important to have easy apps that are quick to put together, finger food friendly, and still manage to be a little decadent. This is adaptable, you can mix up the cheese, skip the bacon, add a pecan half, you do you boo! Serves about 6 Ingredients: 14 pitted dates 2 ounces blue cheese…

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Leftover Turkey Pop Tarts

I love pop tarts and I love leftover turkey. This would be excellent dipped in leftover cranberry sauce! You can also freeze these once they’re assembled and cook them later. Serving Size 3 large Pop Tarts 6 mini Pop tarts Ingredients: Leftover Turkey Leftover gravy Eggwash Pastry Dough: 12 tbsp or 6 ounces unsalted cold…

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Holiday Apéro

For December I wanted to keep it real. Easy shareable apps, and delicious reds across a spectrum of price points for holiday entertaining. We’re making leftover turkey pop tarts, bacon wrapped dates, classic Frenchy foie gras on toast with caramelized onions, and a roasted sweet potato slice. For the wines we’re of course enjoying Beaujolais…

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Plum Clafoutis!

You know I love baking so I couldn’t resist! Obsessed with plums this time of year. Now traditionally this is a dish made with cherries but plums are basically big cherries so why not. Serves 4-6 Ingredients: 5 small to medium-size plums (pitted and cut in half) 3 eggs ½ cup all-purpose flour 1 tsp…

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Boeuf Bourgignon

The instant pot to the rescue again! Although traditionally made with Burgundy and served with it, ain’t nobody got money to waste cooking Burgundy, and actually it’s a big hearty dish that needs a bolder red like a Chianti or a Barolo. Here we’re using a classic sauce thickening technique called a beurre manié, but…

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Charred Broccoli

Some things are simple but perfect. This is one of them. I love broccoli but really only eat it when it’s in season, which is right now! This is my favorite way to cook it. This goes perfectly with our Mushroom Pasta and Boeuf Bourgignon! Charred Broccoli Seves 4-6 Ingredients: 1 large broccoli head, cut…

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