This is one of the simplest ways to create a cranberry relish that is packed with flavor but not hard to make at all. It’s also something you can do WAY ahead of time. When you refrigerate it, it will set up like a jelly. As it warms to room temperature it will loosen up. But if you want it looser, faster, then pop it in a pan (or the microwave) and let it warm up.

This is a great Thanksgiving side- but it’s amazing all holiday season on your table or as an appetizer over brie.

Cran Cherry Relish

2 cups fresh cranberries

1 cup dried cherries

1 cup tart cherry juice

1/2 cup sugar

Bring all ingredients together in a pan and bring to a simmer. Cook until the liquid has reduced by half. Pour into a dish and serve hot - or refrigerate and serve later on the table.

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I get to do some of the coolest projects. For the school auction last year I was asked if I could make a giant bow. I agreed without having any idea what I was actually going to do or how I would make a bow be “giant” and also look tailored and in the Ralph Lauren Christmas vibe we were going for.

Luckily, I’m not the first person to make a giant bow so there were dozens of tutorials out there to reference. I ended up wanting a stiff bow, so I used chicken wire for the base. In case you want to make your own giant bow, the steps were as follows:

1. Cut the chicken wire to form two loops and two ‘tails’ for the bow. I knew my end bow needed to be about six feet across, so all of the components together needed to add up to that.

2. Using hot glue and clothes pins, I attached the fabric to the chicken wire. I did only one side. If I did it again, I would wrap all of the chicken wire in the fabric, so even as you walked under the bow it would just look like fabric.

3. To attach the bow to the arch I used zip ties and wire. Wire pokes right through the fabric, so it was simple to connect anywhere on the bow to the arch. Depending on what you are attaching it to, you may need to find another solution.

4. To finish the bow, I used a length of fabric wrapped around the middle and hot glued it in place. And there was a little more wire to make sure it stayed up all night!

This is not a hard project, but it does take some time and strategy. And for the little amount of money, it creates a huge impact for guests walking in the door. Totally worth while. I ended up making miniature ones as well for the bars. Let me know if you end up making one too.

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A signature cocktail is one of my favorite entertaining secrets.  It makes every party a little more fun – especially if you greet guests at the door with an ice cold drink!  You can also set up all of the ingredients and the recipe on a bar cart and let your guests make their own.

This year I used See’s Candies Candy Canes on the rim of my signature cocktail to add a little something extra.  Not only will it taste amazing, but the red and green stripes add a festive element. 

Peppermint Martini

2 ounces vanilla vodka

1 ounce peppermint schnapps

crushed candy cane

peppermint bitters

Pour a tablespoon of peppermint bitters into a low dish.  Pour crushed candy canes into a separate dish.  Dip martini glass in bitters first, then candy canes.  Shake off any excess. 

In a cocktail shaker filled with ice, shake vodka and schnapps.  Strain into prepared glass and garnish with a candy cane. 

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The original champagne cocktail is mentioned in Casablanca, in Mark Twain’s Innocents Abroad, and has been turned into one million variations. This is the classic one. The OG.

It’s pretty simple - and it works - like most classic cocktails. It’s a little sweet (sugar) a little bitter (bitters) a little warm (cognac) and deliciously bubbly. The lemon on top is the perfect topper.

I found that if you swirl the cognac with the sugar before you add the champagne, it’s a better drink immediately. But it is not as impressive when you serve it. If you don’t swirl, the sugar cube bubbles with the champagne and it looks so pretty. But it takes a few minutes to get to the delicious drink you’re craving. Either way, you should totally make these for New Year’s Eve.

The Original Champagne Cocktail

1 sugar cube

2 -3 dashes bitters

1/2 ounce cognac

Champagne

lemon

Drop a sugar cube in the bottom of a champagne flute. Drip the bitters onto the sugar cube and let it sit so it soaks up. Pour in the cognac and swirl a little (optional - it’s better for flavor, but not the looks). Then top with champagne, pouring slowly to not get too much foam.

Cut a lemon with a wedge knife or a vegetable peeler and squeeze it over the top so there’s just a hint of lemon oil. Serve immediately!

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This time of year we are making so many cookies it’s unreal. Lars made a batch last night for his scout troop today- I made a batch today for friends - last week I think we went through 12 pounds of butter just making and frosting cookies.

These are ones you will want in heavy rotation. They are in heavy rotation at our house - this is literally what Lars made last night, they are a huge favorite in our house. Jud told me today that he waits all year for these! Who knew?

Chocolate Candy Cane Cookies

1 cup butter, room temperature

1 cup brown sugar, packed

1 cup sugar

1 teaspoon vanilla

2 eggs

1/2 cup cocoa powder

2 cups flour

1 teaspoon baking powder

8 candy canes, crunched up

STEP 1

Preheat oven to 350 degrees. Line your baking sheet with parchment or a silpat. Crush up the candy canes until they are very small pieces and set aside.

STEP 2

In the bowl of a stand mixer, combine the butter and sugars until creamy. Add the eggs, vanilla and cocoa powder and blend until light and fluffy.

STEP 3

Blend in flour and baking powder until the dough comes together. Roll a scoop of dough and dip the top into the crushed candy canes. Place candy side up on a lined baking sheet. Bake 12-15 minutes. The cookies will seem cake-y. It’s ok. Let them rest on the pan for about five minutes before moving to a rack to cool completely.

Store in an airtight container for up to one week!

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Nothing says holiday like a champagne cocktail. It’s the perfect cocktail for breakfast, brunch or dinner! Which means I’m pouring them all the time. Literally, all the time.

This one is a perfect combination of holiday flavors with the cranberry and the orange. And if you’re just making two, then you can buy a split of champagne or prosecco and not have any waste. It’s not like I’ve ever reached a point when I “wasted” champagne, but still…

cran-orange Mimosa

1 ounce cranberry juice

1/2 ounce orange liquer

champagne

twist of orange for a garnish

Pour all ingredients into a champagne flute and garnish.

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Christmas morning - or the two weeks before Christmas morning when the kids are home and you have literally nothing to do with them in the morning - deserve something delicious and festive for breakfast! We sure do love gingerbread at our house. Basically because it’s cake. Which means these taste like cake and who doesn’t love cake for breakfast?

Also, they sound super festive, so despite the fact that they are really easy - they give you the illusion of being a real Christmas elf. Even if you’re exhausted because the kids are home for way too many days before the holiday even starts!

Gingerbread Waffles

1 cup flour

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup sugar

1 egg yolk

1 teaspoon vanilla

3/4 cup milk

1/4 cup molasses

3 tablespoons melted butter

STEP 1

Combine all of the dry ingredients. In a separate bowl (or giant measuring cup) combine all of the wet ingredients.

STEP 2

Carefully blend all of the ingredients together and let them rest for 3-5 minutes. While they are resting, warm up the waffle maker.

STEP 3

Spray the waffle maker with cooking oil and fill the waffle maker about 1/2 full. Cook slightly longer than usual - mine went an extra two minutes - until crispy. The trick is to test the first one and see how much longer you need to let the rest of them cook. They will take extra time!

Serve hot with whipped cream and syrup.

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Espresso Martini

A little something for the parents on Christmas morning - or the week before?

🍸

2 ounces vodka

1.5 ounces espresso

.5 ounce coffee liquer

Pour all ingredients in a cocktail shaker. Fill with ice and shake well. Strain into a martini glass and top with three coffee beans. Cin cin!

Is anything more decadent than Beef Bourguignon? Probably. But it still sounds super elegant and fancy. Basically we’re talking about slow cooked beef stew with red wine. By using a good quality of steak this traditionally long cooking French stew cooks in just 20 (-ish) minutes making it perfect weeknight comfort food. All you end up actually waiting to cook is the potatoes. Once they’re done - you’re basically there.

But, good news, it can also cook as long as you need. Kids at practice? It will be fine when they get home. PTA meeting? Make it first and everyone can eat when they’re ready.

Also, it’s nice enough that you can make it for company with a green salad on the side.

The trick for everything is to use GOOD RED WINE! Do not skimp. Buy the good stuff. Drink the good stuff. Serve it along side this stew and all of you will be tickled.

Quick Bourguignon

Serves 4

1 cup pearl onions

1 cup sliced carrots

1.5 lb sliced sirloin steak

2 cups chopped potatoes

1 ½ c red wine

4 cups beef stock

6 sprigs fresh thyme

salt & pepper

STEP 1

In a large dutch oven, brown meat, carrots and potatoes until browned on all edges and a little crispy.  Season with salt and pepper.

STEP 2

Pour red wine into the pan and boil for two minutes until reduced by half.

STEP 3

Pour stock in the pan and bring to a boil.

STEP 4

Add pearl onions and thyme.  Reduce heat, cover and cook until meat is cooked through – about 15 minutes.

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It’s an epic debate in every household - canned cranberries or fresh? Our house does both and we get made fun of by the fresh contingent that we love our jellied cranberries. Those of us that love the canned berries can’t believe you’d choose cranberries over a vintage, retro, delicious jello dish!

Making your own canned cranberries is maybe the best of both worlds. It’s jello. But it’s also homemade. You can add any flavors you prefer into this. I like the brightness of the lemon and the texture of the pineapple. Jello salad with no texture is just a giant jello jiggler.

Cranberry Jello Mold

4 cups 100% cranberry juice, divided

4 envelopes plain gelatin

1/2 cup sugar

1 tablespoon lemon zest

8 ounces crushed pineapple

STEP 1

Pour one cup of cranberry juice in a bowl and sprinkle the top with the gelatin. Try to get all of it touching the liquid. Let it sit until the gelatin looks like it’s absorbed the liquid.

STEP 2

Bring the remaining juice to a simmer on the stove with the sugar. Pour the hot juice over the gelatin and whisk until combined. Stir in the pineapple and lemon zest.

STEP 3

Spray down a bundt pan, a jello mold, or a circular bowl with spray oil. Pour in the cranberry mixture and carefully transfer to the fridge. Let sit for 24 hours.

STEP 4

To unmold the jello, fill a large bowl or a small sink with hot water - just three to four inches deep with water. Dip the mold into the water to warm up the jello. Invert the jello onto a plate and serve!

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I have been making a type of chocolate cookies that my kids love. Last year I decided to amp things up and added candy canes to the mix. It was a hit. These cookies were such a success I’m making them again this year. The only secret I learned is that the don’t keep well. You need to eat them within one week - or freeze them. That shouldn’t be a problem if you’re in the right company!

Chocolate Peppermint Cookies

Makes 2 dozen

1 ¼ cup room temperature butter

2 cups sugar

1 tbs vanilla

2 eggs

¾ cup cocoa powder

2 cups flour

1 tsp baking soda

½ tsp salt

½ tsp cream of tartar

¼ cup crushed candy canes

STEP 1

Preheat oven to 350 degrees.  In a bowl of a stand mixer, blend butter and sugar until creamy.  

STEP 2

Add egg, vanilla and cocoa powder.  Slowly whisk and combine completely until the mixture is fluffy.  

STEP 3

In a separate bowl, blend flour, baking soda, salt and cream of tartar.  Add the flour mixture to the chocolate mixture and stir to just combine. 

STEP 4

Add the candy canes!  Stir them in completely.  

STEP 5

Scoop cookie dough onto a baking sheet leaving at least 3 inches between each cookie.  Bake 8-10 minutes.  Let rest on the baking sheet 5 minutes (or so) before moving them to a cooling rack.

Serve immediately or keep in an airtight container for up to a week.  These freeze nicely too!

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