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Archive for Entertaining

TIP OF THE DAY: Use Snifters For Food

Brandy Snifter

Tuna Tartare In Snifter

Top: Brandy snifter from Crate and Barrel. Bottom: Tuna tartare served in a snifter at Vinkeles Restaurant in Amsterdam.

 

When we saw this tuna tartare served in a brandy snifter (second photo), we were one-upped. For years, we’ve been using wine goblets, Martini glasses, espresso cups, tea cups and juice glasses to serve food. But it hadn’t occurred to us to drag out the least-used glassware we own: brandy snifters.

We dragged them from the back of closet, ran them through the dishwasher, and have been using them to serve amuses-bouche, sides, soups, desserts. Family and friends are delighted by the presentation.

If you own Belgian-style beer glasses, enlist them as well.
 
FOODS TO SERVE IN BRANDY SNIFTERS

  • Anything runny
  • Bread pudding, custard, mousse, other puddings
  • DIY dessert garnishes—berries, chocolate chips or lentils, coconut, dried fruit, mini marshmallows
  • DIY savory garnishes—diced green onions, grated cheese, herbs, sliced jalapeños
  • DIY sliced onions (to spare the onion-averse)
  • Fruit salad or compote
  • Gazpacho or other chilled soup
  • Ice cream or sorbet
  • Individual servings of dips and condiments
  • Lemon or lime wedges
  • Mashed potatoes
  • Olives
  • Purées
  • Seafood salad, tartare
  • Shrimp cocktail
  • Yogurt parfaits
  •  
    Place a snifter on the kitchen counter to remind you of what you could serve in it. And let us know what works for you.

     
      

    Comments

    TIP OF THE DAY: A Popcorn Bar For Healthy Snacking

    We’ve been getting daily pitches for Super Bowl snacks, none of which would pass muster with New Year’s healthy eating resolutions (crudités with yogurt dip instead of pizza and wings, for example).

    So we’ve decided to publish one of our favorite good-for-you snack (see below) that’s also lots of fun: the Popcorn Bar.

    Popcorn is a whole grain snack, and low in calories unless caloric toppings/mix-ins are added. But provide an assortment of healthy toppings along with the candy, and there will be something for everyone.

    WHAT TO INCLUDE IN YOUR POPCORN BAR

    Better-For-You Toppings/Mix-Ins

  • Apple chips (our favorite is Bare Fruit)
  • Cinnamon, brown sugar, nutmeg (blend it yourself)
  • Chopped cilantro or other herb
  • Corn Nuts/Inka Corn
  • Diced jalapeño
  • Grated Parmesan cheese
  • Mini pretzels or pretzel sticks
  • Nuts (pine nuts, peanuts, pistachios, slivered almonds)
  • Pepper or chile flakes
  • Seasoned salt
  • Seeds: chia, flax, pumpkin, sesame, etc.
  • Other spices
  • Trail mix
  •  
    Fun & Sweet Toppings/Mix-Ins

  • Candy: gummy bears, jelly beans, Junior Mints, mini
    marshmallows, mini peanut butter cups, M&Ms, Reese’s Pieces
  • Chocolate-covered or candied nuts; candy-coated seeds
  • Coconut flakes
  • Chocolate chips and other baking chips (butterscotch, mint,
    peanut butter, vanilla)
  • Cinnamon sugar (blend it yourself: cinnamon, sugar and a bit
    of nutmeg)
  • Dried fruit (blueberries, cherries, cranberries, raisins, etc.)
  •    

    Popcorn Toppings

    Popcorn Toppings

    Popcorn Bar

    Top: Popcorn bar; photo courtesy Brit.co. Middle: Candy-focused toppings for kids, courtesy Family Fresh Meals. Bottom: Popcorn bar from Popcorn.org.

  • Goldfish or other cheese crackers
  •  
    Plus

  • 3 cups of popped corn per person (it’s much better to pop the corn yourself and serve it fresh, than to buy it)
  • Bowls for ingredients and bowls for serving
  • Spoons for ingredients and for mixing them in individual bowls
  • Napkins
  •  
    RECIPE: EASY MICROWAVE POPCORN

    Plan on three cups per person. Instead of trying to make a mega-batch in the microwave, try no more than 1 cup of kernels at a time. Microwaves differ in power, so if you want to pop more than one cup at a time, do a test batch.

    Ingredients For 3 Cups

  • 1/2 cup popcorn kernels
  • 1 teaspoon vegetable* oil
  • Brown paper lunch bag
  • 1/2 teaspoon salt, or to taste
  •  
    Preparation

    1. COMBINE the popcorn and oil in a bowl and mix to coat. Add to bag and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

    2. MICROWAVE on full power for 2-1/2 to 3 minutes, listening until you hear pauses of 2-3 seconds between pops. Remove the bag from the microwave. Even though there may be some unpopped kernels, to continue cooking risks burning the popped kernels.

    3. OPEN the bag carefully, releasing the hot steam; then pour into a serving bowl.
     
    *For an interesting twist, experiment with other oils you may have on hand: nut oils, sesame oil, etc.

     

    Popcorn Kernels

    It’s easy to make all-natural popcorn in the
    microwave with a brown paper bag. The
    result: additive-free corn. Photo courtesy
    Squawkfox.

     

    STOVETOP POPPING INSTRUCTIONS

    1. COVER the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape, and heat. When the kernels pop…

    2. POUR in enough popcorn to cover the bottom of the pan, one kernel deep. Cover the pan and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stove top. The heated oil will still pop the remaining kernels.

    3. COOL for at least 5 minutes before serving.
     
    WHY POPCORN IS GOOD FOR YOU

    It’s a pleasant surprise: home-popped popcorn is one of the healthiest snacks you can enjoy.

    It’s full of polyphenols, which are antioxidants that help to neutralize the free radicals that contribute to aging. In fact, popcorn has one of the highest levels of polyphenols of any plant food.

    It’s also a whole grain, packed with fiber. If you use just a little butter or cheese, you’re adding a bit of cholesterol; but it’s just as easy to skip the cheese, use olive oil, and pile on lots of herbs and spices.

    Note that prepackaged, store-bought microwave popcorn is less good for you, made with chemicals and synthetics for flavoring and coloring.

    So pop it yourself—it’s easy enough!

      

    Comments

    PRODUCT: DRY Sparkling, A Sophisticated Soft Drink

    Do your guests have sophisticated palates? Do they drink carbonated beverages?

    While it’s tempting to buy those two-liter bottles of soda for 99 cents for parties and dinners, consider treating your New Year’s Eve guests to a better carbonated drink from DRY Sparkling.

    One of the pioneers in adult soft drinks, DRY was founded when a mother-to-be, unable to drink alcohol, wanted something more tantalizing than typical American soft drinks. She developed an “haute” line of sodas: all-natural, caffeine-free and lightly sweetened with pure cane sugar.

    The company, currently celebrating its 10th anniversary, continues to charm foodies with its sparkling beverages. The original four flavors have expanded to include:

  • Blood Orange
  • Cucumber
  • Ginger
  • Juniper Berry
  • Lavender
  • Rainier Cherry
  • Rhubarb
  • Vanilla Bean
  •  
    Fans in the Pacific Northwest, where DRY is produced, can also find the limited edition Lemongrass flavor, a perfect pairing with Asian cuisines and an exotic experience drunk on its own.

    A 12-ounce bottle has just 50 to 70 calories, and is just as enjoyable as a cocktail mixer (see the website for cocktail recipes) as an adult soft drink. Serve it straight in a wine glass or champagne flute for even more panache.

     

    Dry Soda Lavender

    DRY Cucumber Soda

    TOP PHOTO: Lavender lovers, rejoice! BOTTOM PHOTO: Most flavors are available in bottles and cans. Photos courtesy DRY.

     
    DRY is sold at natural and traditional grocers nationwide, including Kroger, Safeway and Whole Foods Market. There’s a store locator on the website.

    The line is also sold on Amazon.com, in 12-ounce bottles, 12-ounce aluminum cans and the special edition Lemongrass bottling.

    A four-pack has an SRP of $9.99. There are also 750 ml bottles, the standard wine bottle size. Impressive looking, they make great gifts for those who don’t drink.

    For more information, visit DrySparkling.com. Your designated drivers and other non-drinkers will thank you.

      

    Comments

    TIP OF THE DAY: Winter Beer Styles

    Today is the first full day of winter, which begins late this evening (11:48 p.m. EST). It’s the shortest day of the year, with the least amount of daylight.

    The good news is, starting tomorrow daylight hours will start getting longer. But there’s still plenty of time to celebrate winter with winter beers. They’re just waiting for you to pluck them from store shelves.

    If you’re serving beer for Christmas or New Year’s Eve, make a special effort to pick some up. Even if your area has limited craft beer offerings, Samuel Adams has a Winter Lager that should be in every store that sells the brand.

    Winter beers are brewed in the fall for winter release. Brewers work a season in advance, since it takes three months or so to assemble the special ingredients, brew the beer and let it mature before release.
     
    WHY WINTER BEERS ARE DIFFERENT

    Winter beers tend to be the strongest beers made by brewers. This follows the pattern of seasonal food and drink being heartier in the winter and lighter in the summer.

  • The color of winter beer is usually darker—cooper to deep amber hues—and the body is fuller.
  • There is often some winter spice seasoning, making the flavor more complex. This can range from the pumpkin pie spice group (allspice, clove, cinnamon, nutmeg) to holiday flavors like ginger and molasses. They may even get some actual pumpkin tossed into the mash (identified as pumpkin beers and ales).
  • They are often higher in alcohol.
  •  
    PARTY TIME

    Whether for holiday entertaining, a tasting party to brighten the January doldrums, Super Bowl Sunday or Valentine’s Day, you can put together an interesting assortment.

    Brad Smith of Beersmith advises these styles for the winter season:

  • Barley Wine*
  • Christmas/Winter Beer, Holiday Ales
  • Scotch Ale, Old Ale
  • Smoked Rauchbier
  • Stout, Porter and other dark beers
  • Winter Wheat and Bock Beers
  •  
    Here’s one beer site’s recommendation of 24 top winter beers.

    See THE NIBBLE’s beer glossary for the different types of beer.

     

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    Winter Beer

     
    *Barley wine needs much longer than beer and ale—a year instead of three months. While barley wine may sound like it belongs in a warmer season, it is typically brewed ts an alcohol strength of 8% to 12% A.B.V. The word “wine” was bestowed because this range of alcohol is similar to wine. But as the name also says, it is made from barley, not fruit, so it is without doubt beer.

      

    Comments

    TIP OF THE DAY: Antipasto Platter With Cocktails

    Contemplating what to serve during cocktail hour as guests arrive for Christmas or New Year’s Eve? There are dips, chips, crudités, cheese plates, hot and cold hors d’oeuvre and other possibilities to consider.

    But a recent email from Baldor Specialty Foods rang true: Let people pick what they want from an antipasto table. Just set it out and let your guests help themselves.

    An antipasto platter both pleases foodies and can cover every diet: gluten-free, lactose-free, low calorie, vegan, etc.

    OPTIONS FOR YOUR ANTIPASTO

    Just because antipasto is an Italian word doesn’t mean every item has to be Italian. If you want to serve Greek feta and kalamata olives, French pâte and Gruyère de Comté: Go for it. Select what you think your guests will like, and select an assortment of colors to make the choices look lively. Here’s a list of possibilities to get you thinking:
     
    Vegetables

  • Assorted olive mix (ideally pitted)
  • Cipppolini onions in agrodolce (sweet and sour marinated onions—recipe)
  • Grilled vegetables
  • Marinated artichoke hearts, bell peppers, mushrooms and/or sundried tomatoes
  • Radishes and carrot sticks
  • Red and yellow cherry or grape tomatoes
  • Roasted red peppers
  •  
    Pickles

  • Cherry peppers or pickled jalapeños
  • Cornichons
  • Peppadews
  • Sweet gherkins
  • Other pickled vegetables
  •  
    Proteins

  • Anchovies
  • Charcuterie (sausage, salame, pâté)
  • Marinated mozzarella balls (bocconcini)
  • Sliced ham and/or turkey
  • Seafood salad (recipe)
  • Semihard cheese (look for one with something extra: peppercorns, chiles, herbs, olives, etc.)
  • Smoked salmon or gravlax
  • Steamed mussels (recipe)
  •  
    Breads & Crackers

  • Breadsticks
  • Mary’s Gone Crackers or other gluten-free option
  • 34 Degrees or other fancy crackers
  • Thin-sliced white or whole-grain baguette
  •  

    Antipasto Platter

    Antipasto Items

    Antipasto Plate

    Different presentations of antipasto. Top photo by Spin12. Middle photo by Yulia Davidovich. Bottom photo by Terrasprite.

     
    HOW MANY SELECTIONS DO YOU NEED?

    The number of items you serve depends on the number of guests. For a smaller group, consider four or five options. For a larger group, plan for eight or more items.

  • Arrange the ingredients artistically on a tray, plate or platter, balancing colors and shapes.
  • If you don’t have the right platter, use smaller plates and bowls.
  • Slice sausages and salamis; with ham, roll or fold.
  • You can leave cheeses whole or cut them into chunks. Semi-hard cheese are better than soft or runny ones; the latter get messier as more people slice them.
  • If any of your selections needs condiments—mustard or cocktail sauce, for example—set them out.
  • Don’t forget small plates, cocktail napkins, cocktail picks or toothpicks.
  •  
    If there are any leftovers, the good news is that you’ll enjoy antipasto the next day, instead of trying to use up dip and cold pigs in blankets.

      

    Comments

    TIP OF THE DAY: Tree & Wreath Christmas Crudités

    Crudites Christmas Wreath

    Christmas Tree Crudites

    Give the crudités some Christmas spirit. Top
    photo courtesy Superhealthykids.com; bottom
    photo courtesy MomEndeavors.com.

     

    Recently we showed how to Christmas-ize your breakfast, lunch and dinner. But we saved the crudites for last.

    At any holiday gathering, it’s a good idea to have a raw vegetable platter (the French term, crudités, pronounced crew-dee-TAY, sounds much more interesting), along with hummus or a nonfat yogurt-based dip.

    But what can you do that’s special for Christmas?

    Turn the crudités into a Christmas tree or wreath.

    You can do it flat on a platter, or turn into a craft project with a styrofoam base: a cone for a Christmas tree or a ring for a wreath.

    And, you can assign it to the kids for their contribution to the festivities.
     
    WHAT TO BUY

    Broccoli florets make the best base because they evoke an evergreen tree; but decorate your tree or wreath with:

  • Celery sticks (for the trunk)
  • Bell pepper strips for garlands (orange, red, yellow)
  • Carrot circles (use a crinkle cutter)
  • Cauliflower florets
  • Ciliegine (cherry-size mozzarella balls)
  • Grape tomatoes (red and yellow)
  • Mini cucumber and/or zucchini slices
  • Pearl onions
  • Peppadews (red or yellow-orange)
  • Pimento-stuffed olives and
  • Red gaeta, niçoise or other red olive variety
  • Starfruit (carambola) or a yellow bell peppers to make a star (an inexpensive mini cookie cutter set is a great asset, with star, heart, raindrop, flower, triangle and other shapes)
  • Water chestnuts
  •  
    Provide toothpicks to spear the mozzarella balls, olives, etc.
     
    WHAT ABOUT DESSERT?

    For dessert, you can serve a low-calorie wreath or tree of fruit, like this fruit Christmas tree we featured previously.

    But it’s only one of the many options that creative cooks have put together. Here are more designs for fruit Christmas trees.

     
      

    Comments

    TIP OF THE DAY: Cranberry “Mistletoe” Kissing Ball

    You don’t need to buy mistletoe to encourage people at holiday get-togethers to kiss. Instead, substitute this “holiday kissing ball” from Ocean Spray.

    First head to the crafts store, then pick up fresh whole cranberries. You can pick up an extra bag or two for a Valentine Kissing Ball (and if you prefer, a foam heart instead of a ball).

    DIY CRANBERRY KISSING BALL

    Ingredients

  • 5” styrofoam ball
  • Red acrylic craft paint
  • 24-gauge beading wire
  • Hot glue gun/glue sticks -or- wooden toothpicks
  • 1-2 12-ounce bag(s) Ocean Spray fresh cranberries
  • Optional: shellac spray
  • Trim of choice: ribbon, mistletoe, holly, ivy, bells
  •  
    Preparation

     

    Cranberry Kissing Ball

    A kissing ball, mistletoe optional. Photo courtesy Ocean Spray.

     
    1. PAINT the foam ball with red craft paint. Set aside to dry.

    2. CUT an 18″ piece of wire and fold it in half. Push the folded wire all the way through the center of the ball, leaving a 1″ wire loop extending at bottom of ball and 3″ of wire extending at top.

    3. ATTACH the cranberries to ball with a hot glue gun or toothpicks, covering the ball completely. Spray with shellac for longevity (otherwise, the berries soften after 5 days or so, and the appearance will diminish). NOTE: The glue gun is a better choice. If you don’t have one, you can pick one up when you buy the foam ball at the crafts store.

    4. TWIST the two wires at top of ball into a simple hook for hanging. Use ribbon to tie the desired holiday trim to wire above and below ball, and hang with a hook.

    5. FIND someone to kiss and guide him/her underneath the ball.

      

    Comments

    TIP OF THE DAY: Freeze Your Hot Appetizers

    Cheese Straws

    Stuffed Mushrooms

    TOP PHOTO: Homemade cheese straws, made in advance, frozen and heated in the oven. Photo courtesy Cabot Cheese. BOTTOM PHOTO: Stuffed mushrooms. Photo courtesy GoodCook.com.

     

    If you want to serve hot hors d’oeuvre on Christmas, New Year’s Eve or other party times, here’s a tip we learned years ago from our friend Carol’s mother, a hostess whose board was almost groaning under the weight of her lavish spreads:

    Make fancy appetizers in advance, freeze them and simply heat them when guests arrive.

    Just about every hot hors d’oeuvre can be made up to six weeks in advance and popped into the freezer. Then when the first guests arrive, just pop a baking sheet in the oven.

    What can you make? For starters, these 10 crowd favorites:

  • Cheese straws
  • Chicken or beef skewers/brochettes
  • Chinese dumplings
  • Crab cakes
  • Mini quiches
  • Party meatballs
  • Pigs in blankets
  • Savory cheesecakes
  • Spanakopita or anything in phyllo or other pastry
  • Stuffed mushrooms
  •  
    Another time saver: These frozen bites can generally be heated at the same oven temperature for about the same amount of time, so you don’t have to babysit the oven.
     
    HOW TO FREEZE YOUR HORS D’OEUVRE

    As with anything you stick in the freezer, use airtight containers or heavy-duty resealable plastic bags.

  • Place a piece of parchment or wax paper between layers to keep the frozen hors d’oeuvre from sticking to each other.
  • Prevent freezer burn by pushing all the air from plastic bags before sealing, then double-bag them. Green tip: You can wash the bags, turn them upside down to dry (e.g., over a bottle) and reuse them.
  • If you’re only using some of the pieces in the bag or container, quickly return the others to the freezer. Partial thawing and refreezing can turn them mushy.
  •  
    WHAT DOES “HORS D’OEUVRE” MEAN?

    Hors d’oeuvre (pronounced or-DERV and spelled without an “s” at the end in French, whether singular or plural) are one- or two-bite tidbits served with cocktails. They can be placed on a table for self-service, or passed on trays by the host or a server.

     

    The ancient Greeks and Romans served bits of fish, seasoned vegetables, cheese and olives before the main meal. By the time of Renaissance Italy, the hors d’oeuvre had become more elaborate. Which brings up the meaning of the term:

    Hors d’oeuvre is French for “outside the [main] work,” referring to foods served outside of the main meal. From the late 17th century through the mid-19th century, popular hors d’oeuvre for the affluent French included clams and oysters on the half shell, stuffed eggs, slices of beef tongue and quail tidbits. [Source]

    Talk about excess: In the 19th century, extending into the 20th century, salted nuts, olives, and crudités—the “relish tray” of raw carrots, celery, radishes and the like–would be on the table throughout the meal so people could fill in between courses.

    Technically, the term hors d’oeuvre refers to small, individual food items that have been prepared by a cook. Thus, a cheese plate is not an hors d’oeuvre, nor is a crudité tray with dip, even though someone has cut the vegetables and made the dip.

    Canapés—small crustless pieces of bread† or pastry with a savory topping—arose in France in the 18th century, with Britain adopting the practice in the 19th century.

    Canapés have been joined in modern times by hot options such as baby lamb chops, brochettes (skewers), cheese puffs, crab cakes, mini quiches and many other options. A more modern approach is the mixed appetizer plate, several pieces plated and served as an appetizer (first course). [Source]

     

    Canape Tray

    Canape Tray

    Classic French canapé trays. TOP PHOTO: Caviar Russe serves them on a silver tray. BOTTOM PHOTO: Payard sells canapeés that you serve on your own fancy tray.

    _________________________________________

    *A 17th century English idiom, “groaning board” refers to a dining table laden or buffet with a large amount of food. In old literature, we see it referred to regularly by characters staying or supping at a tavern. The “groan” refers to the purported creaking and groaning noises produced by the wood of the table under the weight of the food. At the time, “board” was another word for “table” (and is the genesis of “room and board” and “boarding house”). At major feasts, the large table required was often a long board held up by trestles—think sawhorse held up by wooden legs.

    †Stale bread was often used as a base for the toppings, as it had hardened into the consistency of toast. The crusts were always removed to make them more elegant.

      

      

    Comments

    TIP OF THE DAY: Christmas Cheese Balls

    Holiday Cream Cheese Balls

    Vegetable Cheese Ball

    TOP PHOTO: Cheese balls decorated like
    ornaments for holiday festivals. Photo
    courtesy Kraft. BOTTOM PHOTO: What’s
    inside the cheese ball? Here it’s red and
    green bell peppers. Photo by Claire
    Freierman | THE NIBBLE.

     

    Turn cheese balls into holiday ornaments with the right coatings. This recipe from Philadelphia Cream Cheese uses only cream cheese, but you can use your favorite cheese ball recipe.

    Instead of one big cheese ball, you make mini cheese balls with different coatings.

    We prefer to take the recipe one step further and flavor the cream cheese. We like bell pepper cream cheese, jalapeño cream cheese, olive cream cheese and scallion cream cheese; and for a splurge, smoked salmon cream cheese rolled in fresh dill.
     
    DESSERT CHEESE BALLS

    You can also make a dessert version to serve with cookies, like chocolate cream cheese (with cocoa powder and sugar), chocolate chip cream cheese (or other chip flavor), berry cream cheese (blueberry, raspberry, strawberry) and peanut butter cream cheese, rolled in cocoa powder, coconut or mini chocolate chips. But back to the savory:

    RECIPE: HOLIDAY CHEESE BALLS

    Ingredients

  • 1-1/2 packages cream cheese (total 12 ounces), softened
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon poppy seeds
  • 2 cloves garlic, minced, divided
  • 1/4 cup finely chopped fresh parsley
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 cup finely chopped dried cranberries
  • 2 tablespoons finely chopped pecans
  •  
    Plus

  • Cream cheese mix-ins: green and red jalapeños, green and red bell peppers, olives, pimentos, scallions or other fillings
  •  
    Serve With

  • Bagel Chips
  • Crackers
  • Other chips and crisps
  • Preparation

    1. CUT the cream cheese brick into 6 two-ounce pieces; roll each into ball. If you’re flavoring the cream cheese, finely chop and blend in the mix-ins before shaping the balls.

    2. COMBINE the sesame seeds, poppy seeds and half the garlic in small bowl. Mix the herbs and remaining garlic in a separate small bowl. Combine the cranberries and nuts in third bowl.

    3. ROLL 2 cheese balls in the sesame seed mixture, 2 cheese balls in the herb mixture and the remaining 2 cheese balls in the nut mixture.

    4. WRAP each ball in plastic and refrigerate until ready to serve. Alternatively, you can place them in an airtight food storage container, lightly covered with plastic before you close the lid.

     

    RECIPE: CHRISTMAS GOAT CHEESE LOGS

    The glamorous goat cheese log in the photo couldn’t be easier. If you’d rather turn it into round “tree ornaments. See Step 2.

    Ingredients

  • Log(s) of goat cheese, straight from the fridge
  • Dried cranberries and pistachios -or-
  • The coating of your choice
  •  
    Preparation

    1. MIX roughly-chopped dried cranberries and pistachio nuts and place them on wax paper on a work surface.

    2. ROLL the log of goat cheese in the mixture, pressing down lightly so the mixture adheres. If you’d rather have round balls of goat cheese, let the cheese soften, form it into balls, and return it to the fridge until it hardens enough to roll easily.

    3. WRAP the finished log tightly in plastic and refrigerate until serving.
     
    TIP: See if you can score some honey goat cheese logs (we get ours at Trader Vic’s). They’re a revelation.
     
    MORE HOLIDAY CHEESE BALL IDEAS

  • Christmas Tree Cheese Ball Recipe #2
  • Pine Cone Cheese Ball Recipe(#1 is in the photo caption)
  • Pine Cone Cheese Ball Recipe #2
  • Snowman Cheese Ball Recipe
  • Snowman Cheese Ball Recipe #2
  •  

    Christmas Goat Cheese Log

    Christmas Tree Cheese Ball

    TOP PHOTO: Goat cheese log from More Than Hungry. BOTTOM PHOTO: We love this Christmas tree cheese “ball.” Here’s the recipe from Betty Crocker.

     

      

    Comments

    TIP OF THE DAY: Christmas Tree & Star Of David Napkin Folds

    Star Fold Christmas Napkin

    Star Of David Napkin Fold

    TOP PHOTO: Dress your holiday table with a Christmas tree napkin fold. Photo courtesy BHG.com. BOTTOM PHOTO: A Star Of David napkin fold for Chanukah. Photo courtesy Expert Village.

     

    Some people go all out decorating the holiday table: bowls of ornaments, candelabra, flowers, holly, miniature rosemary trees, pine boughs, pine cones, pomanders, reindeer, ribbons, the works.

    We always have so much food on the table that we need to keep things simple. We do it with a special tablecloth and napkins.

    And napkin folds.

    Last year we folded the dinner napkins in the shape of a traditional Christmas tree. This year, it’s a more abstract tree with a star.

    We found the top napkin fold on BHG.com, the website of Better Homes & Gardens.

    BHG has topped it with a star-shaped napkin ring. We don’t have star-shaped rings, but have jeweled gold-tone rings that will do the trick…unless we can pick up star rings on sale a day or two before Christmas.

    See how to fold the napkin, including a video, at BHG.com.
     
    MORE HOLIDAY NAPKIN FOLDS

    If you don’t want a tree, FabArtDIY.com has collected 20 different holiday folds.

    Chinet has a nice collection, including a poinsettia and a double star. There are also year-round designs.

    We like how NancyCreative.com folds napkins into festive bows.

    Elf hats, anyone? Here’s a video from Good Housekeeping.
     
    CHANUKAH NAPKIN FOLD

    Celebrating Chanukah? Here’s a Star of David. Star of David napkin fold (photo above).

    If you think you can do it, try this Star Of David, based on origami techniques.

     

    WHO ORIGINATED NAPKIN FOLDING?

    The art of napkin folding is called napery. The word comes from the Old French naperie, tablecloth.

    Not surprisingly, it started with royalty. According to one source, the art dates back to the around 1400, a time when warm napkins or even perfumed napkins graced the tables of the elite. Another source credits the reign of Louis XIV, 1643-1715.

    The craft trickled down to the homes of the wealthy and almost-wealthy (the upper middle class). At fine tables in the 19th century, starched napkins were artfully folded nightly.
     
    What About The Napkin Ring?

    The use of napkin rings began in Europe during the Napoleonic era, 1799 to 1815. They were developed not for royalty, but for the bourgeoisie (middle class).

    The wealthy could afford freshly-laundered napkins at every meal; but the bourgeoisie lacked the servant bandwidth to make that happen. As a result, one cloth napkin would be used for all the meals in one day, or even for an entire week. Monogrammed napkin rings identified whom each napkin belonged to.

    In modern times, napkin rings have become decorative, and using them is much quicker than napery.

    Interested in the craft? Get a book on napkin folding and go to town! Gearing up for Valentine’s Day, the cover photo of the linked book is a pink napkin in a heart-shape fold.
     
      

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