Party

It’s a Wrap

December 11, 2014

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I love the idea of a cute hostess gift… but with holiday festivities in full swing, sometimes it’s too much to come up with a unique gift idea.  My husband and I always buy a nice case of wine at the beginning of the year to use as “thank you/we love you/happy birthday” gifts to friends and family… but the wine bag game is not where it should be (sometimes I don’t know if it’s worse to have to walk in public with some of these or give them as actual gifts…. ek) and I was determined to figure a Plan B.

Wine Wrap

I introduce you to the closest thing I’ll get to DIY – a wine gift bag… or wine wrap I guess I should say.

Wine Wrap

  • gift wrap (I also love using craft paper that I’ve written on with Sharpie)
  • ribbon
  • Scotch tape
  1. Cut a piece of gift wrap large enough to fit around the wine bottle and fold free edges in to create a clean line.
  2. Secure with tape.
  3. Secure with a decorative ribbon and don’t forget to attach a note to your hostess or gift recipient (I also like to use the craft paper option to write my thank you note in large over-sized lettering).

Wine Wrap

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Wine Wrap

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Wine Wrap

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Save yourself the $5+ per wine bag and let’s start a revolution… the wine wrap!

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If your host doesn’t drink… flowers are always a no-brainer.

Tasty

Peasant Beets

December 10, 2014

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My CSA box is filled with the most delicious beets, and for the last couple of months I’ve been taking advantage of their weekly delivery by making this amazing recipe my sister introduced me to.  Butter + white win + cheese disguising beet greens and swiss chard?! Lord have mercy!  While my lame night lighting doesn’t maker his look particularly appetizing, I highly suggest you give it a go sometime soon and I swear you won’t be disappointed!

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 Peasant Beets

  • 4-6 Beets with greens (I like a mixture of golden and red beets)
  • 1 bunch swiss chard
  • 3 tablespoons butter
  • 1 shallot, minced
  • 2 tablespoons white wine 
  • 2 tablespoons water
  • Bucheron Cheese (room temperature)
  • Crusty bread (warmed in oven before serving)
  1. Scrub and peel the beets. Slice beets thinly and halve them.
  2. Remove the beet greens and chop coarsely. Set the greens aside in a large bowl.
  3. Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens.
  4. In a large sautee pan, melt butter. Sautee shallots.
  5. Add beets to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt.
  6. Reduce heat and sautee beets, turning over/stirring them occasionally.
  7. Cook for 15 minutes or  until beets are beginning to glaze and become tender.
  8. Add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
  9. Scoop greens and beets into a low shallow bowl. Garnish with a wedge of bucheron and some crusty bread.

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Travels

Guide to Healdsburg

December 9, 2014

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I love finding new gems and Healdsburg has skyrocketed to the top of my favorites list.  We only spent 24 hours in town, and I can’t wait to fully enjoy all that this amazing town has to offer.  In the mean time, here were the highlights of a quick (but eventful stay):

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Where to Stay: Hotel Healdsburg

  • This is definitely an indulgent spot, but well worth it in my opinion.  From free rental bikes, floor to ceiling glass windows throughout the premises, charming gardens decorated with string lights, a gorgeous spa, a delicious complimentary breakfast (complete with lox and bagels, omelet bar, and waffles), and my favorite – the most comfortably luxurious bed, this is a spot I could DEFINITELY get used to.  Also, did I mention that it’s located in the heart of Healdsburg?  Walking distance to every possible shop, restaurant and wine tasting room, this really is the place to be.

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Where to Eat: Willi’s Seafood & Raw Bar

  • I was lucky enough to have our awesome friends fill us in on this hot spot.  Complete with an impressive oyster bar, super personable staff and one of the best lobster rolls I’ve ever had, this definitely is a necessary lunch spot for anyone in the area. The charred ahi with avocado puree and truffled soy, and the pork belly sliders are not to be missed!

Chalkboard

  • We enjoyed an early lunch at this spot and love Healdsburg’s obsession with small plates.  We were able to try the hamachi crudo, warm pretzels with house made sauces, fried chicken with yogurt and basil, and lamb barbacoa tacos – all equally delicious. I enjoyed it with the Sauv Blanc wine flight (had to get a little wine tasting in while in wine country right!) and enjoyed the super cool vibe and awesome decor.

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Where to Play: Shed

  • Similar to my love for The Makery, Shed has a very similar vibe but really takes it to a new level.  Just when I thought I’d seen every artisan food product available, Shed introduced me to rows and rows of sauces, spices, jams, syrups, etc. that I never heard of! I would list some of my favorites – but we did a lot of Christmas shopping (so my secrets will have to wait). If you are looking for gorgeous home goods this is your one stop shop.

Saint Dizier 

  • I’m on a home goods kick (sorry I’m not sorry), and this shop was like walking into my dream home… think cowhide rugs, vintage Hermes serving trays and beautiful stemware. Out of my price range… but a girl can dream!

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Healdsburg

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While our trip was too short, I definitely can’t wait to add more must see spots to this list for next time.                                                I’d love any suggestions anyone has to share!

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Tasty

The “BEST EVER” Turkey Chili

December 8, 2014

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I’m not the biggest chili person, but when the weather cools off, and football is in full swing, chili is the easiest way to feed a group of people!  I came across this recipe on Food52 (one of my FAVS), and while I’m not sure it’s the BEST EVER, it really is a tasty (and easy) addition to your chili line-up.

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The Best Ever Turkey Chili

via Food52

  • 2 tablespoons tomato paste
  • 1 medium to large onion, chopped
  • 5 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon dried coriander
  • 1/4 teaspoon oregano
  • Dash of cinnamon
  • 1 pound ground turkey breast
  • 1 cup dark beer
  • One 28-ounce can diced tomatoes
  • One 15 1/2-ounce can kidney beans, drained
  • 1/2 teaspoon hot sauce or chile paste
  1. Heat a splash of olive oil in a large pot over medium heat.
  2. Add tomato paste, onion, garlic, and red pepper, then cook until softened (stirring occasionally).
  3. Add the chili powder, hot paprika, coriander, oregano, and cinnamon; stir and cook for a minute or so.
  4. Add the ground turkey and cook, breaking it up with a spoon, until lightly browned.
  5. Pour in the beer and allow to cook down slightly.
  6. Add the tomatoes, beans, and hot sauce or chili paste.
  7. Allow the chili to simmer, uncovered, until thickened, about 40 minutes.
  8. Season with salt and pepper and top with sour cream, chopped green onion, cilantro, and/or shredded cheese.

I also made pickled jalapenos, which was a fun garnish idea as well!

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Sip

Maple Bourbon Cider

December 5, 2014

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Most of you at this point, know my love of a “large batch” drink for entertaining.  While bar carts and DIY cocktail areas are really popular right now, I love a mess-free zone that requires minimal thinking.  This past Thanksgiving we greeted our guests with a drink that we could make right before their arrival (these amazing Maple Leaf Martinis) and then provided a Maple Bourbon Cider cocktail (similar composition) that could be made well in advance and had better staying power throughout the evening (didn’t require a cocktail shaker, club soda or anything too high maintenance).

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Maple Bourbon Cider

serves 4

  • 6 oz Bourbon
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons pure maple syrup
  • 1 cup apple cider
  • cayenne pepper
  1. First decide on how many people/drinks you’d like to make and multiply accordingly.  For a group of 12, I multiplied the recipe by 6 (2 drinks per person).
  2. Measure out your bourbon into your beverage dispenser, cover and set aside.
  3. Measure out remaining liquid ingredients (lemon juice, maple syrup, apple cider) and mix in an airtight container (I recommend quart size mason jars). Store in the fridge until ready to use (I do this the morning of).
  4. Right before you guests arrive add apple cider mixture to bourbon and stir to combine.
  5. Service over large glasses of ice (or a large cube of ice) and sprinkle with cayenne pepper for an added kick (optional).

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