Category Archives: Recipe

Menus and recipes that will make your party the talk of the town.

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Cucumber Ginger Martinis

For as much as I love sweets, I don’t prefer sugary drinks. I don’t chose cocktails with fruit juices {danger of a headache!} but drinks with ginger or ginger ale are my first choice.  And I love the clean flavor of cucumber– it’s so cool and refreshing. This martini by Sugar and Charm sounds like all of my favorite things — and something I need to make.  Yum!

Cucumber & Ginger Mini-Martinis (recipe is for one mini-martini)
3 slices cucumber
Juice of 2 lime wedges
1/2 teaspoon agave sweetener
1 ounce ginger-infused vodka (I like Skyy or you can make your own beforehand)

In a cocktail shaker, muddle cucumbers, lime juice and agave until the cucumber is completely crushed. Add in ice and pour vodka on top. Shake vigorously until ingredients are mixed. Strain into a mini- martini glass and garnish with a cucumber wedge.

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New Year’s Menu Planning

Have you recovered from Christmas yet? Put away your presents? Eaten all of your leftovers?

If not, eh, you’ve got the weekend– then we can start preparing for our next holiday extravaganza… New Year’s Eve!

I love brussel sprouts, something I just discovered in the last few years. It’s now one of my favorite vegetables and I ask for it often {that’s saying a lot, since I’m a bit of a meat and potatoes kind of girl}.  These Brussel Sprout Crostinis look amazing. They will definitely be on our New Year’s Eve menu.

See the recipe here.

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Cookies That Cut It

‘Tis the season to eat cookies in all kinds of shapes. From gingerbread men to christmas trees, reindeer to snowmen, there is a bit of same old, same old.

But not here! A couple of my favorite cookie related ideas…

Advent calendars are all the rage, but gingerbread and a cool font? Nice.

For those of us with silhouettes, crickets, or YUDUs, we understand the need for make your own cookie shape.

Sure, we’ve all seen gingerbread houses, even crazy modern ones. But I love these gingerbread townhouses.

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Ask-A-Planner

We are getting a lot of questions about Christmas menu planning— and we love it! Certainly a holiday gathering is party planning that we can all relate! This week’s question is from Will in Washington, DC via Facebook.

 

Dear Sara, 

I have guests coming to our small DC condo after Christmas. We would like to host a dinner-type function, but do not have a dining table and/or chairs. The total number of guests is five. Any creative thoughts on how we plan a successful finger food dinner that would be filling and flexible enough for the space limitations?

Thank you, 

Will

 

Dear Will,

What a great question! This is one of those issues that so many people deal with, from those in urban areas, to newlyweds, to senior citizens.

The key to making a finger food meals successful isn’t necessarily in the menu choices, but in being creative in how to serve it. Want to serve soup? Put it in a shot glass or small cup. Want to serve a traditional holiday meal? Put it in a sandwich or a stack (turkey, stuffing, cranberry sauce) and cut it into bite size pieces. Want to serve french fries? Put them in a cone. You get the idea.

Next tip is to have a lot of variety. When you are having a sit down meal it’s easier to keep things simple. With little bites, variety is key. Also, don’t put everything out at once. Still keep up your “courses” so everyone is excited to see what will come out next (like a tapas restaurant!)

I did put together some menu ideas (because it’s fun!) — see what you think! 

Top row: shrimp and sausage, the cutest salads ever, brie on a stick 

Second row: quinoa stuffed cucumber, chicken’n'waffles, mac & cheese 

Third row: sweet potato rounds, beets and toast, individual berry tarts

 

Another good idea? Small plates. By using smaller plates that we have to refill more often, we get full faster. Seriously.

 

Good luck! And let us know how it goes!

xoxo

Sara

 

 

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Ask-A-Planner

This week’s question is prepping for Christmas and comes via Facebook from Ashley in Winter Park, FL.

Dear Sara, 

I am of mother of two young children, and have recently moved into a new home. We want to host Christmas Day for our families. My questions is…what are some good, easy to do before hand lunch/dinner options. We have always hosted Christmas morning and breakfast, so I know what works for our family there. I’m just stomped on how to do a late lunch/early dinner, with also enjoying the Christmas memories with my family and time with my kids. 
I love your site. 

Thank you so much for whatever help you can give,

Ashley,

Hostess in Need

 

Dear Ashley,

This is such a great question, as hosting shouldn’t have to mean that you miss the party. I tell this to my husband all the time when we host dinner parties! I say focus on a few really great dishes that are simple and wonderful and will work for everyone, to ensure that you still can spend time with your family creating memories.

I’m a big believer in things that can be made ahead of time, or things that bake for hours while you enjoy the smells wafting through the house. So one of my favorite meals, especially on the holidays, includes a roast. It can beef or pork, whatever you prefer, but a roast only takes 15 minutes or so of prep, a couple of hours of hands off time in the oven, and few minutes of carving (nothing like a bird– just a few knife slices will do) and you have a feast for the kids  to the men. It will stay juicy and flavorful without too much help for you. Easy, beautiful and holiday feeling!  {This roast pictured is herb crusted!}

The best addition to meat is obviously potatoes.  I loved this idea of sweet potatoes with apples and bacon– which could be a meal on its own, not to mention amazing leftovers. But a mashed potato bar could also be fun, if you don’t mind lots of bowls of various toppings. Again, perfect items that can be left in the oven and assembled at the last minute.

To round out the plate, a nice salad would be beautiful. This salad is berry and citrus, but as the citrus in Florida is perfect at Christmas time, you could even leave out the berries. A simple citrus and arugulia or mixed greens would be sweet and crisp, and a nice contrast to the meat and potatoes. Everything could be prepped ahead of time, then one last toss as it goes on the table is all it would take for this beautiful addition.

My other tip to making any party easier is to have one signature cocktail, rather than a full bar. I’m not sure what this drink is, but it sure looks pretty and festive! Also, not pictured here, but a simple dessert, like a pear upside down cake would be lovely, especially after a big meaty meal.

I hope you like this menu, which is geared towards a late day meal, with lots of oven time, but little hands on time. Other ideas? A pot luck can work, but can require a lot of time in coordination ahead of time. Heavy hors d’ouvers can also be nice, but I think you need a lot of variety to make it work.

I love that you are thinking of the happiness of your guests, but still maximizing memories with your family! That thoughtfulness shows you are an amazing hostess before putting out any food!

Readers– any other advice or menu suggestions?

 

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Cookie verses Brownie

So, one things I didn’t mention when talking about my apartment yesterday was its lack of stove. Unless Hong Kong apartments have had a western renovation, ovens are not usually a part of the deal.

…Which is a bit hard on someone like me with a sweet tooth. I love brownies and cookies and cakes… and they are a bit harder to find in these parts {probably a good thing for my waistline.} So when I do have access to one {a few lucky friends that have all a much treasured oven in their place} I have to decide what I will make.

I love brownies for their absolute chocolate goodness. But cookies can also be satisfying - and these cookies are one cookie inside another cookie– the ultimate double doozie. But these brownies are chocolate mint! But the cookies… I could go on for days.

Let’s hope that when I have access to oven I will be able to decide. 

Peppermint Patty Brownies

Oreo Stuffed Chocolate Chip Cookies 

 

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Toasted Pumpkin Seeds

For us expats in foreign counties, holidays can seem both less important and more important at the same time. Less important, because the majority of people around you aren’t aware it’s a special day for you; and more important, as it can feel a bit lonely not being with family, especially when you imagine them gathering and enjoying {and not at work!}.

One of my good friends here was nice enough to organize a thanksgiving dinner at a restaurant {no one has the space to cook or host a giant meal} for 25 of her closest friends. Since she knows me and my crazy event ways, I told her I was thinking about some kind of place setting or favor to add to the table and she was totally on board. She came up with the idea of toasting pumpkin seeds, and was even able to source them {at one of the international markets}. So yesterday I went around gathering ingredients {and a few crafting supplies} and tried my hand at toasting seeds on a stove top. {Oh yeah, no oven at my place. But that is for another post.}

Hong Kong is a big city, like New York, where you can find anything and everything– you just need to know where to find it. Well, in my 1.5 weeks back, I don’t have it all down yet, but I still think I did pretty well!

I just made up a recipe, so I’ll just talk you through it a bit. 

Step One: I melted some butter a little brown sugar in the microwave, then added the pumpkin seeds and ensured they were fully covered.

Step Two: I heavily sprinkled the seeds with a spice mix {this one had coriander, cinnamon, ginger, mustard, nutmeg, fennel, cloves and cardamom}

Step Three: I put the seeds in a hot pan and let them get nice and toasty {the first time I put a bit of butter in the pan too. Those seeds got a bit fried, which is also tasty.}

Step Four: When they got nice and toasty, I put them in a {clean} bowl and added another sprinkle of of the spice mix.

Step Five: Once they cooled down {a few hours} I used a tea strainer to grab the right amount of seeds {for me about 2.5 scoops} for individual portions.

Step Six: I wrapped the plastic into little dumpling shapes and tied them up— like so. 

Pretty easy, right?

Sorry to tell you, this isn’t the entirely completed project. I also have little tags to add, but you’ll have to wait for an entire Hong Kong Thanksgiving re-cap to see these guys in action. Until tomorrow— and safe travels!

P.S. My camera is still in transit, so please forgive my iphone pictures!

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Fall is Fighting

You guys know I am a total summer girl. I’d wear tank tops year round if the seasons allowed it…but I have to admit that fall is doing it’s best to make me fall in love. The boots, the perfect sunny weather, and you know what? The best things always happen to me in the fall. Let’s hope this year keeps up the trend.

Some things I’m {starting} to love this fall…

Adorable syrup favors. 

Vegan chocolate pots. Eat hot or cold.

Foxes are everywhere.

I love this not too serious take on fall colors.

Apple drinks. Of course.

Gorgeous flowers. 

 

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Post Event: Foot Care

I run around a lot when I manage an event. I’m greeting and managing vendors, setting up things, and triple checking the details. After an event {and often 10 hours or more standing} my feet will be sore and in need of some TLC. Often I get a pedicure and let a professional take care of it, but some times I don’t feel like leaving my apartment. On those days, I’m grateful for these foot care recipes from Design*Sponge for an invigorating soak and scrub.

Find these recipes {made with items you already have in your cabinet} here.

 

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