This Healthy Peanut Butter Yogurt Dip may help keep the Quarantine pounds away

April 14, 2020 Jessica Gordon Ryan

What’s a better snack than peanut butter and apples? It’s a staple around here when we’re craving something sweet but want something healthy. Sometimes I add a spoonful of peanut butter and drizzle some honey into yogurt… which got me to thinking… I could create a healthy yogurt-based fruit “dip” for my apples. This won't replace your chocolate fix, but your sweet tooth and your waistline will be happy!

Peanut Butter Yogurt Dip and green apples

This was some serious WOW!

And so easy…

Serves 2

Ingredients:

1 heaping tablespoonful of peanut butter, smooth or chunky
2-3 tablespoons of yogurt - I use Chobani vanilla Greek yogurt 0% fat|
Drizzle of honey, to taste
Pinch of cinnamon, optional

Directions:

In a medium sized bowl whisk together the peanut butter, honey, yogurt and cinnamon.
I like to place the yogurt mixture into the fridge to chill before serving.
Recipe can be doubled or tripled to serve more.

This Healthy Peanut Butter Yogurt Dip may help keep the Quarantine pounds away

Dalgona: The Whipped Coffee trend that's become TikTok Famous

April 2, 2020 Jessica Gordon Ryan

The Greeks, The Italians and the South Koreans have their version of this whipped coffee treat that’s suddenly become an internet sensation, and if I didn’t have a Gen Z kid I, admittedly, would know nothing about it. The best thing about this delicious drink is that it requires no expensive equipment or exotic ingredients. In fact this recipe calls for just 4 ingredients, 5 if you include ice cubes. You’ll also need a whisk, a measuring spoon and a bowl to mix your ingredients. That’s it. Nothing more. Dalgona, or Whipped Coffee, couldn’t be easier to make!

How to make Dalgona, or Whipped Coffee

Serves 2

Ingredients

2 TBS instant coffee
2 TBS sugar
2 TBS HOT water

In a medium sized bowl add your coffee, sugar and hot water and start whisking, within a minute or so you will see the coffee mixture turn from dark brown to a caramel color. The longer you whip the lighter the color and the foamier the texture. Whip until the mixture starts to form peaks not unlike freshly whipped cream.

When you’ve reached your desired consistency take 2 glasses and fill with ice and about 1 cup of milk in each glass. Divide mixture evenly to both glasses, and serve it with the foamy mixture on top. Stir gently when you are ready to sip away.

Cut ingredients to 1 TBS for single servings.

Note that any milk can be used - from Skim to Whole, Almond, Soy or Oat.

Olive Oil Clementine Quick Bread

March 31, 2020 Jessica Gordon Ryan

Needed: 1 quick and easy breakfast for 3 kids schooling at home who likely will eat at different times

Goal: To use up a dozen or so clementines that have largely gone uneaten.

Inspiration: My favorite lemon olive oil cake we’d often have at my grandparent’s house in Umbria.

This version is adapted from Allrecipes. I wanted something healthier so I cut the sugar, substituted freshly squeezed clementine juice for the store-bought orange and used light olive oil instead of the margarine. The original recipe calls for a glaze using even more sugar and juice. I bypassed that altogether, but did add 1 cup of diced orange pieces and loved the tangy juciness of the fruit. I served it up for a late breakfast, 10:30 or so, but this would make a wonderful light dessert or afternoon tea served with fresh fruit.

Ingredients:

1/3 cup olive oil (I used light)
3/4 scant cup sugar
2 eggs
1 tablespoon grated orange zest
1/2 cup freshly squeezed clementine juice
(orange juice may be substituted)
1 cup of chopped clementine
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup orange juice
Optional 1 Tbs orange or vanilla extract

Directions:

Stir together flour, baking powder
In a large bowl, beat together olive oil and sugar, beating in eggs one at a time. Stir 1/2 cup juice. Pour in flour mixture, and stir until moistened.
Pour into a greased loaf or Bundt pan
Bake at 350 degrees F (175 degrees C) for 50-60 minutes, or until done. Check for doneness before removing from oven.
Let sit to cool for about 10 minutes before removing from pan.
Let cool another 5 minutes, slice and serve!

Apple Walnut Quick bread to comfort the body and soul

March 25, 2020 Jessica Gordon Ryan

The Corona Diaries: Finding Comfort in the Kitchen

Whether you’re a baker or prefer to linger over a long, slow flame, blending flavors together to create a most exquisite gastronomic tapestry, many take to their kitchens to seek solace from life’s most stressful situations, while others prefer simply to consume what others have prepared.

There’s something comforting and immediately calming about those wonderful aromatic smells that come from the kitchen when our ovens and ranges are put to good use.

With three kids now living and schooling at home, my life has gotten busier. The first part of the day is structured, the second is not. Meals are also loosely structured. I will prepare 3 meals a day, unless someone wants to jump in and help. I will create meals that can be eaten separately in case everyone isn’t hungry. We tend to eat dinner all together, though lunch and breakfast, and certainly snack times do vary. During these times I prefer that the kids not rummage through the fridge and cupboards so that I can take stock and keep track of what I have, and minimize hands and potentially germs (even though we have been home for a while).

Below an easy recipe for a simple apple and walnut quick bread that I made in a bundt pan which isn’t only much prettier than a bread loaf, but has pre-measured portions. This can be served as an afternoon snack, a mid-morning snack, or even breakfast.

Apple Walnut Quick Bread to Comfort the Body and Soul

Directions:
Preheat oven to 350 degrees F
In a large bowl combine all dry ingredients and mix well
Add vanilla, oil, eggs and mix well
Fold in nuts and apples
Grease a loaf or bundt pan with butter, nonstick spray or olive oil and pour in mixture
Bake for 1 hour or until a toothpick comes out clear
Let cool about 10 minutes before removing from pan and serving

Ingredients:
2 cups flour
2/3 cup of sugar
1 1/2 teaspoons of Baking soda
1 tsp ground cinnamon
1 tsp vanilla
1/3 cup of canola or other light oil
2 eggs
2 apples, peeled and diced
3/4 cup of chopped walnuts

How to elevate your cheese and charcuterie board

February 18, 2020 Jessica Gordon Ryan

How to create a fabulous cheese and charcuterie board - Image and inspiration, Molly Pollet

Cheese and charcuterie boards have risen to gastronomic fame over the past few years. There are cheese board influencers and hashtags, and recently we’re seeing this phenomenon extend well beyond meat and cheese. You’ll see boards for vegans and vegetarians, boards for breakfast, brunch and dinner. Sushi boards, burger boards and everything in between.

In their simpler forms they’re a means of offering a variety of cheeses and cured meats as a simple, quick and easy hors d’oeuvre. As they’ve risen in the ranks and stature, they’ve become much more. Today they’re very much an artform - there’s a methodology involved with the placement of said food on boards, whether round, squared off or rectangular.

Below I offer some simple tips and guidelines to help you create the most spectacular, yet quite simple cheese and charcuterie boards.

How to create a fabulous cheese and charcuterie board

Creating a fabulous charcuterie board, via Fox & Briar

Begin with your cheese selection.

I’d suggest a mix of soft, semi soft and hard varieties and a varieties of tastes and textures.

Some ideas to start with include:

Aged: Gouda, Sharp Cheddar, Gruyere
Soft and creamy: Brie, Saint Andre, Camembert, Boursin
Crumbly: Goat and Feta Cheese
Firm: Parmesan, Manchego, Sharp Cheddar or Smoked: Smoked Gouda, Provolone, and Blues: Gorgonzola, Stilton, Roquefort

One of the things I love about cheese boards, other than the obvious beauty of them all is the ease for serving. Do you have a cheese shop near you? If so your local cheesemonger is a great source of information and will have some great suggestions for you.

Start with the cheese

With cheese pre cut and or crumbled, as well as bite sized fruit, crackers, and breads, and assorted accoutrements, guests can easily nibble as they sip and mingle.

Add the meat (optional)

The following options are always crowd pleasers: Dry Cured Salami, Prosciutto, Sopressata and Mortadella. You could even add some smoked fish like trout or salmon.

Now add some color

When working with cheeseboards the more the merrier! One you’ve placed your cheese you can start to enhance it. Colorful vegetables like heirloom carrots in shades of orange, yellow and purple, heirloom cherry tomatoes and olives. Then move on to add some fruit - fresh berries, grapes, apple and pear slices. Clementines and pomegranates when the season allows. Or add some fried figs and apricots. There’s no right or wrong here!

Fill in empty spaces with nuts, crackers and breads

Spiced nuts, salted nuts and marcona almonds are always crowd pleasers. Add a variety of crackers, toasts and breads. If your board or platter is on the smaller side, leave the breads and crackers on the side.

Add some toppings …

Honeys, jams, relishes, mustards and dips can be placed in small ramekins and pretty dishes and added to the board or served on the side.

Whatever you wish to add do so. Have fun!

And for inspiration well beyond the cheese and charcuterie scroll to the bottom of the page to see what some other bloggers have done.

For your Vegetarian and Vegan Cheese Boards

How to create a Sushi Board

Building a Salad Niçoise Board

Roasted Salad Niçoise board. Image and idea via The Delicious Life

Everything you need for the Ultimate Avocado Toast Board

Avocado Toast Board. Inspiration and image, Yoga of Cooking

Everything you need for a Bagel Brunch Board

Breakfast Bagel Board. Inspiration and image from Honestly Yum

Build your Burger Board

Summer Grilled Hamburger Board, Image via The Reluctant Entertainer

Build your Hero Sandwich Board

Build your own Hero Sandwich Board, Image via The Reluctant Entertainer

Make your own Loaded Baked Potato Board

Loaded Baked Potato Board, Image via The Reluctant Entertainer

Taco boards are anything but boring!

Elevate your cheeseboard. Image via The Reluctant Entertainer

Perfect Sunday Pancake Breakfast Board

Elevate your Cheeseboard. Image via Completely Delicious

After Dinner Fruit, Cheese and Nut Board

fruit and chocolate charcuterie board.jpeg

The secret to a great kale salad

January 5, 2020 Jessica Gordon Ryan

Seasonal kale salad with cranberries and citrus dressing

The secret to a great kale salad is all in the dressing. I’m not referring to one specific type of dressing, but how the leaves are dressed, and for how long.

First and foremost, I recommend fresh, locally-sourced kale from your farmer’s market, independent farmer or local store. If you can’t get local, go organic. When I do this I buy the already cut and washed kale. They come in large bags. When I am ready to prep mine for salad I then go ahead and remove ALL the stems from the center of the leaves. This takes out a lot of the roughness. I also do this in bulk so that I have enough for several servings or meals.

When the kale has been de-stemmed I toss the leaves into a large bowl (as large as you can find) and then add the dressing. A large bowlful might need 1/4 - 1/2 of a cup. You want to make sure that all the leaves are very well coated so that they glisten. Kale, unlike lettuce, doesn’t wilt so you can store the leaves already dressed. In fact this is the trick to kale that’s tender. Some people massage the dressing into the kale, I do not, but if you think it helps to soften the leaves, then by all means, do it.

You can then store the kale as is or go ahead and add a few more ingredients. To the most recent bunch I added shredded (organic) multi-colored carrots and some broccoli slaw for crunch and color. To cut the acidity of the citrus dressing I love for this (recipe below) I add some dried cranberries. These are terrific added in ahead of time because they get plump and juicy when they absorb the dressing and their flavor complements the citrus so beautifully.

You can store your salad right in the bowl, cover it with plastic wrap, or transfer it into a tupperware-like container. Voila, it’s all made and ready to eat.

I love to add a few sprinkles of goat cheese and/or slivered almonds to the top it prior to serving. You could swap out cranberries for pomegranate seeds, leave out all the fruit and swap out the goat cheese for gorgonzola and switch the almonds for walnuts… There are so many ways to enjoy kale once it’s dressed and become tenderized.

kale leaves, shredded carrot and broccoli slaw

What I love about kale is that once the leaves are tenderized it’s such a versatile leaf to work with and because it doesn’t get soggy the way traditional lettuces do, you can have several days’ worth of prepared salad, which drastically reduces your prep and kitchen time.

Citrus Vinaigrette

This dressing is the perfect blend of tangy, slightly sweet and salty.

Ingredients:
1 lemon, halved and juiced - yields roughly 1/4 cup
1/2 orange (2 clementines) juiced - yields roughly 1/4 cup
1/2 extra light olive oil
1 tablespoon dried thyme
Sea or Kosher salt to taste

Pour the freshly squeezed juice into a measuring cup and add an equal amount of olive oil, the thyme and salt. Whisk vigorously until the dressing emulsifies and becomes quite thick.
Pour 1/4 - 1/2 cup onto the leaves so that they are just coated. You do not want them swimming around in excess liquid. Pour the remaining dressing into a jar, and store for a week or so. The liquid will separate and that’s to be expected. It will emulsify again when it’s either shaken or stirred.

Kale salad with cranberries, shredded carrots and goat cheese

24 Hour Slow Cooker Chicken Bone Broth

November 20, 2019 Jessica Gordon Ryan

I buy a rotisserie chicken every week. Yes, every single week! It’s the most versatile item I get from the grocery store. I can make a variety of salads, toss it into pasta, use it for tacos, fajitas, quesadillas, homemade pizzas, you name it! I also use it to make chicken stock, or Bone Broth.

When I’m done with the meat from the bird, instead of tossing the bones into the garbage, I toss them into the freezer and when I’m ready I turn them into the most delicious chicken stock or bone broth.

Is it stock or is it bone broth? What’s the difference?

What’s the difference between chicken stock and bone broth? I explain it in this brief video.

Let’s clear things up a bit first. There’s broth which tends to be light and clear. Stock is heartier than broth. Now we have “bone broth” which is essentially stock with a trendier name. The traditional definition for stock, which is more viscous due to Bone broth and stock are defined by their thickness which comes from the gelatin which is naturally occuring in bones and seeps into the liquid when cooked over a long period of time, and filled with nutrients. Broth is lighter in texture, taste and color and is made with actual meat sans bones, versus meat-stripped bones used for stock. (I actually use bones with some meat left on them.)

The confusion comes from the rising popularity of Bone Broth. So whether you call it Bone Broth or Stock, it’s essentially the same thing. But it is not regular chicken broth - let’s just get that cleared up.

Broth takes just a couple of hours to cook, whereas stock or Bone Broth is cooked over a longer period of time. I prefer to let it cook as long as possible to guarantee a more robust flavor. A bone broth can't really be overcooked because the point is to break down all of the cartilage so that the collagen-rich gelatin seeps in. That collagen is another food by product that’s all the rage these days and purported to be great for your skin, hair, and nails, and healthy gut.

To make a good Bone Broth (or Stock) you could head on over to your butcher, or you could reach for your frozen rotisserie remains. (I’ll often add two to the crockpot for an even richer flavor.)

Below, instructions for your Slow Cooker Bone Broth

Directions:
1. Place the bones and vegetables (onions, carrots, celery, garlic for options) along with a couple of bay leaves, salt and pepper into the crock pot, and make sure everything is fully covered with water. Add the lid, turn the dial to the 10 hour setting. When the 10 hours are up - usually at some point in the middle of the night for me - the slow cooker will keep everything on a warm setting. When I am up, or when I remember, I reset the dial for another 10 hours.

2. When all is said and done I turn off and unplug the crockpot and let the liquid cool enough to pour into two large bowls using a sieve to separate the bones and meat.

3. I then set the bowls aside and let the liquid cool some more to allow the fat to rise to the top to be skimmed off.

4. I then sift through the bones and veggies to pull off any existing chicken meat. I can usually get a fair bit which then gets used in soup or such.

When the liquid has cooled and the fat has been skimmed off the stock gets transferred into glass jars or plastic containers, which go into the fridge and the freezer.

I will be using this stock for my Thanksgiving dinner - for the gravy as well as the stuffing.

15 items from Trader Joe's that you must have this holiday season

November 19, 2019 Jessica Gordon Ryan

It’s no secret that I am a huge Trader Joe’s fan. They have some of the best items available on the market at great prices. Their holiday items are no exception. During this season of wining and dining, entertaining, traveling and spending, our time and resources are precious I’ve found Trader Joe’s to be an absolute life (and mind!) saver.

Whether you’re hosting an impromptu get together for 2 or 20 or you’ve accepted a last minute invitation to an Ugly Sweater party, Ornament or Cookie Exchange, you’ll no doubt need to come up with last minute food and gift ideas. Even the most celebrated host has a few time-saving tricks up his sleeve. Luckily I have not one but two Trader Joe’s nearby that I can run to at the 11th hour if I have to. I do try to stockpile a few things so that I don’t have to run out at the last minute. (Please note that none of these items are particularly figure-friendly!)

Below are some of my Trader Joe’s favorite things that will guarantee to get me through the holiday season. (In no particular order)

Trader Joe’s Burrata, Prosciutto & Arugula flatbread

So we like all their frozen pizzas but this one is something special. You may very well want so spread out on the couch, turn on Netflix and devour this in its entirety, and I am not one to say that’s a terrible idea, but I also may suggest to keep a spare in the freezer. When cut into bite-sized pieces, this makes a wonderful appetizer/hors ‘d’oeuvre.

Brie en Croute

Everything old is new again. Baked Brie is enjoying the appetizer spotlight once again. Trader Joe’s offers up bite sized versions that make entertaining a cinch. No mess, no fuss. Only one hand is needed so that you can hang on to your glass of bubbly with the other.

Stuffing seasoned Kettle Chips

We loved the seasonal twist to these super crispy potato chips which have that distinct herb flavor that reminds us so much of the holiday table. Don’t just toss these into a large bowl and set the out. They deserve more - elevate the experience by placing them in smaller silver dishes throughout the room.

Peppermint Joe-Joe’s

It’s not the holiday season without these! Now of course I could easily devour a sleeve in a single sitting, but I’ve had such fun creating or doctoring up my own deserts with these. Make your own Cookies and Cream ice cream or Slutty Brownies, substituting these for Oreos. In a pinch for time use boxed mixes. Betty Crocker’s taste almost as good as homemade so that you can pass them off as your own.

Peppermint Joe Joe’s, Jingle Jangle and Buche de Noel Ice Cream

For no real reason other than just because… Not really for entertaining purposes. Just be sure to hit that spin class extra hard if you do!

Parmesan Pastry Pups

If there was one app that could put the beloved Pigs in a Blanket to shame, this would be it. Trust me here and buy a freezer-full. THESE ARE THAT GOOD.

Trader Joe’s FROZEN Croissants

I am EXTRAORDINARILY picky about croissants. Once you have the real deal from a Parisian bakery not just any croissant will do… These are absolutely incredible. Whether you are a purist, prefer the almond or chocolate-filled, you will not be disappointed. Perfect for a special occasion breakfast, like Thanksgiving or Christmas morning, these require just a bit of planning. They need to be removed from the freezer and and left to thaw overnight then all you have to do is pop them into the oven just before you’re ready to serve them. Wow your overnight guests this holiday season!

Ugly Sweater Cookie Kit

Have an ugly sweater cookie competition! Perfect for friends and family of all ages. 10 pre-cooked sweater shaped cookies come in a box with icing and miniature candy pieces.

Trader Joe’s Candles

Whether tapered, pillar or scented, Trader Joe’s is my go-to for candles during the holiday season. We tend to burn them non-stop and theirs are long lasting and budget friendly. These are a must to stock up on.

Wreaths and Greenery

Trader Joe’s has the best selection of holiday greenery. Hands down. From boxwood to pine wreaths, to garland - pine, boxwood and magnolia and all are super budget friendly. We also love their flowers and plants for adding touches of color to your holiday table, and for creating the perfect bouquet.

All of your Charcuterie and cheese board needs!

Trader Joe’s does not disappoint with its selection of cheeses, cured meats, olives, nuts and dried fruits. It’s a one stop shop for all your charcuterie and cheese board needs.

Honey Goat Cheese

This goat cheese is worth singling out. I first had it about a year or so ago at a holiday party thrown by a friend of mine. It’s been a favorite ever since. Whether in a salad, sandwich, or spread on petite toasts to be passed around, this will elevate all your goat cheese recipes.

Trader Joe’s Truffle Honey Mustard

This here jar is guaranteed to elevate your mustard experience. Whether with the Pastry Pups, your charcuterie board or your holiday ham, this slightly sweet, slightly bitter, slightly nutty and earthy mustard is a game changer.

Trader Joe’s Chocolate Chips

Whether you’re making your favorite from-scratch chocolate chip cookies or need a quick way to elevate a store bought dessert (like the items pictured above or some Peppermint Joe-Joes (!) their chocolate chips also serve as a great melting chocolate at a fraction of the brands you see at the grocery store.

Marcona Almonds

I won’t lie, I love all of Trader Joe’s nuts, but these almonds hold a special place in my heart. They’re slightly more sophisticated, slightly more delicate and incomparably delicious. These need to be in your pantry at all times.

For more holiday entertaining tips be sure to visit Everything You’ll Need for a Well-stocked Holiday Pantry

Entertaining at Home: Inspirations from Celebrated Hosts

November 18, 2019 Jessica Gordon Ryan

Entertaining at Home is both a gentle guide and beautiful book filled with stories and anecdotes shared amongst friends. Entertaining at Home is as much for the consummate entertainer as it is for the novice looking for some tried and true strategies. Part recipe collection, part entertaining guide, this gorgeous collection of entertaining ideas will inspire both the novice as well as the veteran hostess. From the heart of Texas to coastal New England - and everywhere in between, a wealth of mouth-watering images, recipes and how tos ( flower arranging, playlist curating, cocktail curation, table setting) will have you ready and wanting to entertain no matter the season!

You will immediately lose yourself in the pages as you feast your eyes on all the wonderful recipes, table settings and glimpses into all the spectacular homes. Enjoy this book with a glass of wine or hot cup of tea, in front of a cozy fire or out on a warm, breezy porch - You’ll want to have a pad of paper and pen in hand as you begin to jot down your own ideas and create your own guest list.

I first met Ronda about 8 years ago. Then living in Scotland, she was in New York elbow-deep working on her first book, Designers at Home, a gorgeous book that brought us into the homes of the world’s most sought after designer. In September her second book, Entertaining at Home, was released. I received my gorgeous copy in the mail and instantly began devouring it. This stunning book brings us into the homes of designers, chefs and tastemakers, who share with us their tips and strategies to creating memorable occasions and parties.

I had hoped to see Ronda in Newport, at the home of Bettie Pardee, this past summer but life got in the way. Child obligations prevented me from attending her book signing in New York, but I was thrilled to finally be able to catch her in New Preston, Connecticut this past weekend where she and designer and contributor Amy Beth Cupp were signing copies in the town’s charming shop, Privet House.

ENTERTAINING AT HOME contains a variety of delectable and easy-to-master recipes, such as bacon-wrapped pretzels, seafood chowder, spicy gazpacho, and refreshing sangrias. In addition to Ronda’s own Soup on Sunday fête:

•Jay Draper and Mark Thompson, owners of Shoppe in Birmingham, host brunch in their greenhouse.

•Debbie Propst, president of One King’s Lane, perfects the lazy breakfast.

•Kimberly Schlegel Whitman, lifestyle maven, pulls together a most befitting Mother’s Day brunch.

•Sarah Eilers, designer and gardener makes breakfast in the garden a memorable meal. •Grace Kaynor, interior designer and bridge aficionado offers a chic alternative to game night with an intimate game brunch.

•Lynn Wyatt, social icon and international philanthropist, does lunch on her ranch, Texas style!

•Katie Scott, New Orleans-native and Houston-based interior designer, whips up a Creole feast emblematic of Southern hospitality.

•Cris Briger, of Briger Design,lays out a smorgasbord of Nordic treats that warm winter appetites.

•Ware Porter embraces the All-American meatloaf favored by Bill Blass, served among the many layers of his colorful and whimsical camelback home in New Orleans.

•Tricia Foley, the lifestyle doyenne with a penchant for all things blanc, hosts a natural lunch on Long Island.

•Amy Beth Cupp makes a bountiful barn lunch in Connecticut a true reflection of her artistic roots.

•Mac Hoak and Fred Perkins, owners of Mecox Gardens,create a stylish spread of salad buffets to encourage wandering around the garden.

•Suzanne Kasler, a lover of all things Parisian,creates an ooh-la-la lunch at her Regency-style home in Atlanta.

•Denise and Scott McGaha do BBQ right in their Dallas backyard, as only an interior designer and grill master know how.

•Bettie Bearden Pardee,the epitome of old-school elegance, serves a second-to-none New England chowder in her orangerie at her Newport, RIhome.

•Julia Reed is famous for her cocktail parties, one of the most coveted invitations in all New Orleans.

•Bill Ingram, architect, loves nothing more than a pre-theatre cocktail party that is a satisfying as it is detail-oriented.

•Shelly Rosenberg acknowledges that all great parties wind up in the kitchen, so she starts (and ends) her party there.

•Caroline Harper Knapp, the maven behind the House of Harper blog, keeps cocktail parties simple and chic with charcuterie boards.

•Pam Kelley offers invaluable advice for moving a supper indoors when the weather turns at the last minute.

•Heather Chadduck Hillegas embraces the warmth of her backyard firepit to make for cozy gatherings that extend well into the night.

•Ruth Davis, co-founder of FOUND, turns her library into a dining room to celebrate the end of summer and fall’s gentle arrival with a hearty harvest supper.

•Cathy Kincaid makes Saturday afternoons an occasion, colorful and bright, but with an unmistakable ease.

•Bethany McCann hosts a seaside fête with a twist, shying away from a typical nautical theme, she embraces the florals in her china cabinet to serve her seafood supper.

•Courtnay Tartt Elias does a purple party like no one else!

•Carla McDonald, founder of The Salonniere, recreates a dinner from the legendary Stork Club: vintage décor, cocktails, and music set the stage.

•Michael Harold and Quinn Peeper do a gumbo dinner in their New Orleans shotgun double-camelback style home while keeping things “interesting.”

•Danielle Rollins hosts a July 4 th celebration at her Atlanta home that is red-white-and-blue and full of American classics such as deviled eggs, fried chicken, and cherry pie.

•Lisa Hilderbrand, antiques dealer, hosts Thanksgiving at her Connecticut home where the décorisfestive and dramatic, and a menu that transfers from the table to the couch with ease for football viewing.

•Christy Fordhostsan annual mother-daughter holiday tea party at her home in Charlottesville, where each and every delectable delight celebrates the season.

•Susan and SkylarDabbarkeep Christmas dinner light and airy with snow-kissed touches and large does of nostalgia, finished with desserts in front of a roaring fire.

•Jan Roden kicks the new year off on the right foot with a New Year’s buffet full of make-ahead treats and an open-door policy that comes with sweet treats to-go, as they are usually the last indulgence before resolutions kick in.

ENTERTAINING AT HOME Inspirations from Celebrated Hosts By Ronda Carman Foreword by India Hicks Photography by Michael Hunter and Matthew Mead Hardcover / 7¾”x 10¼”/ 256 pages 325 color photographs$45.00 US / ISBN: 978-0-8478-6601-4 Rizzoli New York / September 2019

A Colorful salad for the Holiday Season

November 15, 2019 Jessica Gordon Ryan

Salad often tends to get overlooked this time of year.

As our temperatures drop our garden offerings are not exactly in abundance. And even though you can buy tomatoes and other summer produce year round it just doesn’t taste the same. So why not make a salad that reflects the season?

As the weather cools we do often tend to prefer foods that are warmer and heartier. I love a good crispy Brussel Sprout or Roasted Cauliflower as much as the next person - if not more - but sometimes I don't want to spend the time (or have the time) to cook and prep. Salads are simply so easy.

I find that if I wash and chop/tear/shred my lettuce in advance and store it in the fridge so that it’s all ready to go, salad making then takes just minutes. I keep shredded carrots on hand, and I love the organic multi-colored variety you can now find in grocery stores everywhere. Toss in some feta and chopped dried cranberries and voila, you have a beautiful seasonal salad ready to go with a myriad of complementary flavors. Serve this with a nice piece of fish such as seared tuna or grilled salmon, some chicken or meat or enjoy it on its own.

My kids don’t love radicchio - they find it much too bitter - so I do leave it out for them. But the natural sweetness of the carrot and the cranberry, along with the briny saltiness of the cheese really all play so well together. All the flavors become even more heightened with my citrus vinaigrette.

Ingredients:

6 cups of Romaine (shredded)
1 cup of Radicchio (shredded)
1 cup of shredded multi-colored carrots
1/4 cup of chopped dried cranberries*
1/2 cup of good crumbled Feta
Citrus Vinaigrette to taste (recipe below)

* You can substitute equal amounts of pomegranate seeds for the cranberries

Dressing:
Equal parts freshly squeezed lemon juice and orange/clementine/blood orange juice
Equal parts olive oil to both juices combined
A dash of salt
A spoonful of honey if desired - optional. (I do not add.)

Directions:
In a large bowl place all your ingredients and add vinaigrette just prior to serving. Toss well.

Serve this salad during the holidays whether entertaining family or friends, or bring it to a potluck - It travels beautifully!