Home bar styling ideas serve up a concoction of chic and stylish options for accessorizing a bar cart, accent cabinet or table, bookshelf, countertop, media cabinet, tailgate, antique armoire, or atop a mid-century modern credenza.
Cocktails and conversation pieces make for a visually interesting mix.
Achieve a smooth and stylish blend by mingling classic barware tools and essentials with accents and accessories of various time periods and decorating styles to create contrast, conversation, and home bar banter.
Southern in tradition with just the right blend of flavors to season the sip and serve hour, this recipe for easy-to-make homemade cheese straws
will become a must have appetizer accompaniment to the cocktail hour.
These New Year’s Eve soiree suggestions center around hosting a great get together that is as simple in prep and serve as it is in style and taste.
I think host and hostesses shy from the concept of simple thinking simple translates to open bags of chips tossed about with a if you want it get up and get it yourself party vibe, not that there’s anything wrong with that.
Simple entertaining is the first cousin to comfortable times spent at home with friends over good eats and drinks mixed with great conversation, music and merriment. Simple takes the lead of the evening setting the tone, the feel and the mood.
It’s a perfected manner of entertaining that should appear to be exactly what it is intended to be- a casual and comfortable gathering of friends with the emphasis on let’s have fun.
Allow me to entice you with a few favorite recipes old and new for your New Year’s Eve spread consideration.
Sugar and Nut Glazed Brie
¼ cup packed brown sugar
¼ cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.
Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts.
Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie.
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Preheat oven to 350 degree F. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes. Add spinach; cook for 3 to 5 minutes more or until onion is tender and spinach is cooked, stirring frequently. Remove from heat. Stir in chopped artichoke hearts, cream cheese, mayonnaise dressing, cheddar cheese, Parmesan cheese, and hot pepper sauce.
Transfer to an ungreased 1-½-quart casserole. Bake for 40 minutes. Top with pecans; bake for 10 minutes more.
Serve with toasted bread slices.
Makes 4 cups spread (sixty-four 1-tablespoon servings).
In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
In a large bowl, combine the filling ingredients. Just before serving, spoon 1 teaspoonful filling into each puff; sprinkle with parsley if desired. Replace tops. Yield: 8 dozen.
3 tbsp. unsalted butter, plus 12 tbsp. cut into ½ ” cubes and chilled
2 cloves garlic, finely chopped
½ cup Crystal hot sauce
¼ cup Worcestershire sauce
2 tbsp. fresh lemon juice
1 tbsp. Creole seasoning
4 tsp. ground black pepper
1 ½ lb. head-on large shrimp, unpeeled
Kosher salt, to taste
French bread, for serving
Heat 3 tbsp. butter in a 12″ skillet over medium-high heat. Add garlic; cook until soft, 1-2 minutes. Add hot sauce, Worcestershire, juice, Creole seasoning and pepper. Bring to a simmer; cook until sauce is reduced by half, 5-7 minutes. Add shrimp; cook, flipping once, until cooked through, 3-4 minutes.
Reduce heat to medium-low; stir in chilled butter to make a smooth sauce. Season with salt.
I prepared these for Christmas dinner and the reviews were rave! The recipe is balanced correctly for a not- too-sweet side dish for baked ham, scrambled eggs, or as dessert.
4 large firm pears
1 tablespoon lemon juice
¼ cup packed brown sugar
3 tablespoons butter, softened
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped pecans
½ cup pear nectar
2 tablespoons honey
Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in 4-qt. slow cooker.
Combine pear nectar and honey; drizzle over pears.
Cover and cook on low for 2-3 hours or until heated through.
In a bowl, toss the cucumbers with the mint leaves. Transfer half of the mixture to a blender and puree until chunky.
In a large pitcher, combine the lemon juice, agave and matcha powder with 5 cups of ice water. With the blender on, add half of the lemon mixture to the puree and blend until very smooth. Transfer to a punch bowl. Blend the remaining cucumbers, mint and lemon mixture until very smooth and transfer to the punch bowl.
Season the drink lightly with salt and serve in ice-filled glasses.