Tag Archives: Snacks

‘Tis the Season Party Recipe Roundup

'Tis the season!

‘Tis the season!

Everyone can use a little help when it comes to holiday entertaining. Easy, but memorable recipes that deserve a place at any party we may be throwing with our nearest and dearest friends and family. Here are a few ideas to help get you through the nibbles and dribbles.

GREAT HOST GIFTS {with the most!}

Cinnamon Sugar & Dark Cocoa Almonds
Homemade Spicy Carrot Kimchi! & Apple Chutney!
Homemade Spicy Pickled Carrots
Union Square Bar Roasted Rosemary Nuts

DRINKS {cheers!}

Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Smokey Margarita {a la Tippling Bros.}

Spritzy Sunday Morning Citrus Cocktail {non-alcoholic}

SNACK’EMS {makes happy hour happier}

Cinnamon Sugar & Dark Cocoa Almonds
Flaky Cheese Straws, As Easy As Being Barefoot

Homemade Ricotta and Melted Leeks
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}
Spiced Sweet Potato Hummus
Union Square Bar Roasted Rosemary Nuts
Za’atar-Pecorino Toasted Crostini

SEASONAL SIDES

Bursting Brussels Sprouts with Pancetta-Orange Reduction
Crispy Cayenne Roasted Potatoes
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}

Roasted Cauliflower with Gremolata Breadcrumbs
Community Grains Lazy Sunday Red Flint Polenta Integrale
Farro Salad with Steamed Kale and Roasted Pinenuts

SEASONAL SWEETS {life is short, eat it first}

Honey-Vanilla Pound Cake
Julia Child’s Chocolate Mousse
Millionaire’s Shortbread Worth a Billion Bucks
Perfect Pear Cranberry Pie
Violet’s Lemon Cheesecake 

 

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Holiday Recipe Inspiration: Small Bites and Seasonal Sippers

‘Tis the season to stock the bar. While it’s a time for tradition, it’s also a time for surprises. So if you’re looking to spice up the table with a few new twists as well, I hope you find inspiration in the list below.

Happy Holidays from 8.ate@eight! 

BREAKFAST {energy for gift deluge}

Blueberry, Lemon & Coconut Pancakes
Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
Royal British Cranberry-Almond Breakfast Scones

How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
Southern Breakfast Egg Casserole

DRINKS {we’ll tak a cup o’ kindness yet!}

Alton Brown’s Bourbon Mint Julep
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}

Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Smokey Margarita {a la Tippling Bros.}

Stand-Out Spanish Sangria

SNACK’EMS AND SWEETS {can’t resist ’em}

Cinnamon Sugar & Dark Cocoa Almonds
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Homemade Ricotta and Melted Leeks
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}
Rosemary, Truffle and Parmesan Chips or Fries

Union Square Bar Roasted Rosemary Nuts
Millionaire’s Shortbread Worth a Billion Bucks
Perfect Pear Cranberry Pie 

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Stellar Superbowl Party Recipes

Creole Roasted Corn-Tomato Salsa and Chips

Sure, you can put out a bag of tortilla chips with a jar of not-very-good, but highly marketed salsa, but then that wouldn’t be very original. Here are a few of my favorite party items — add a few to your Superbowl food spread and you’ll be a rockstar with your pigskin party pals.

DRINKS {cheers!}

Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Kickin’ Ancho Chili Fresh Citrus Margarita
Smokey Margarita {a la Tippling Bros.}

SNACK’EMS {makes happy hour happier}

Avocado & Tropical Fruit Salsa
Cinnamon Sugar & Dark Cocoa Almonds
Creole Roasted Fresh Corn-Tomato Salsa
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}
Rosemary, Truffle and Parmesan Chips or Fries

PIZZA & BREADS {d’oh! why didn’t i try this yet}

Creative Crowd-Pleasing BBQ’d Pizzas
Flaky Cheese Straws, As Easy As Being Barefoot
Red Chili-Lime Cornbread Muffins

CHILI COMPETITOR

Braised Grass-Fed Beef Brisket and Polenta

Chili-Lime Cornbread Cups

 

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recipe goodness :: cinnamon sugar & dark cocoa almonds

In need of an easy holiday gift to give a neighbor or something to fill the holiday party bowls other than candy? This recipe can be thrown together in a matter of minutes and is a great gourmet treat that anyone will love!

Cinnamon Sugar Almonds

1 egg white
2  cups unsalted raw almonds
1/4 cup packed light brown sugar
1 TBS ground cinnamon
1/8 tsp. kosher salt

Preheat oven to 275°. Line a large baking sheet with foil, and coat foil with oil spray.

Whip egg white in a large bowl until very frothy.

Add almonds to bowl and stir until completely soaked in egg white, about 2 minutes.

In a small bowl, stir together brown sugar, cinnamon and salt. Add cinnamon-sugar mixture to almonds and stir until the dry ingredients are completely incorporated and evenly coat the almonds. {No dry powder should remain in bottom of bowl}.

Pour almonds onto prepared baking sheet and use a spatula, spoon or your hands to spread out in a single layer.

Bake for 25 minutes on middle rack.

Using a spatula, flip the almonds over in small batches {it’s not necessary to flip over every last nut ; just make sure you turn most of them}.  Spread them in a single layer and bake for 15 minutes more.

Remove from oven and allow to cool for at least 15 minutes. Break the almonds apart with your hands.  Store the cooled almonds in an airtight container.

Dark Cocoa Almonds

1 egg white
1 tsp vanilla extract
2 cups unsalted raw almonds, {skins on}
1/4 cup granulated sugar
3 TBS unsweetened cocoa powder
1/8 tsp kosher salt
2 tsp chili powder {optional for a spicy kick}

Preheat oven to 275°. Line a large baking sheet with foil, and coat foil with oil spray.

In large bowl, combine egg white and vanilla and whip until very frothy.

Add almonds to bowl and stir until completely soaked in egg white, about 2 minutes.

In small bowl, stir together sugar, cocoa powder and salt until mixed.  Add cocoa mixture to almonds and stir until dry ingredients are completely incorporated and evenly coat almonds. {No dry powder should remain in bottom of bowl}.

Pour almonds onto prepared baking sheet and use a spatula, spoon or your hands to spread out in a single layer.

Bake for 25 minutes on middle rack.

Using a spatula, flip the almonds over in small batches {it’s not necessary to flip over every last nut ; just make sure you turn most of them}.  Spread them in a single layer and bake for 15 minutes more.

Remove from oven and allow to cool for at least 15 minutes. Break the almonds apart with your hands.  Store the cooled almonds in an airtight container.

Cinnamon Sugar Coated Almonds

More Snack ‘Ems:
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Rosemary, Truffle and Parmesan Chips or Fries

Courtesy of Joy Bauer

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