Tag: #holiday

Fond Food Memories

On By Leslie Byars RegisterIn breads & pastas, soups, The Recipes7 Comments

I often have trouble remembering someone’s name, but I never forget a good meal, whether in a restaurant or in someone’s home.

In the early ’90s, while I was on staff at Southern Living magazine, I remember going to dinner with friends at Chris and Idie Hastings’ house. Although it’s been almost 30 years ago, I can remember the meal they served.

Chris prepared a whole fish (I think snapper), stuffed it with fresh herbs and lemon slices, and tied it up with kitchen twine, and cooked it on the grill, of course. It was beautiful and delicious. The side dishes were simply prepared silver queen corn and lady peas. Idie made a homemade loaf of peasant bread, which she baked in a clay cloche. ( I owned one the next day.) We finished off the night with a warm peach cobbler right out of the oven served with a scoop of ice cream. Unforgettable.

One of the reasons I wanted to write Leslie’s Party Diaries last year and now my blog, DearPartyDiary.com, was to encourage people to take the time and confidence to entertain those they love and make fond food memories for life. There are few better memories.

To me nothing is more soothing than a warm bowl of soup off the stove and a savory, homemade bread.

This is the creamiest non-cream soup I’ve ever tasted.

Roasted Butternut Squash Soup

Makes 2 quarts

1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)

1 onion, cut into 8 wedges

4 garlic cloves, crushed

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon honey

¼ teaspoon ground nutmeg

3 (14.5-ounce) cans low-sodium chicken broth

3 to 4 slices of good bread, cubed and toasted

Garnishes: ground nutmeg and pomegranate seeds

Squash can be confusing if you don’t buy it a lot. The butternut squash is pale peach with an elongated pear shape.
Removing the skin from a butternut squash is not an easy task. If you see a butternut squash precut it is worth every penny—and almost worth driving to store #2 or #3 to find!

Preheat oven to 375 degrees.

I love a recipe that comes together easily with little mess. Roasting the onions, garlic, and squash together in one pan makes for a quick cleanup.

Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.

Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.

This soup is so delicious and creamy—you’ll feel like you could open your own restaurant.

This soup can be made ahead and refrigerated or warmed and served immediately.

Serve with toasted bread cubes, and garnish.

For the toasted bread cubes: Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.

Yields 2 quarts

Roasted Butternut Squash Soup
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Ingredients

  • 1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)
  • 1 onion, cut into 8 wedges
  • 4 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon honey
  • ¼ teaspoon ground nutmeg
  • 3 (14.5-ounce) cans low-sodium chicken broth
  • 3 to 4 slices of good bread, cubed and toasted
  • Garnishes: ground nutmeg and pomegranate seeds

Instructions

  1. Preheat oven to 375 degrees.
  2. Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.
  3. Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.
  4. This soup can be made ahead and refrigerated or warmed and served immediately.
    5. For the toasted bread cubes:
  5. Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.
  6. Serve with toasted bread cubes, and garnish.
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It doesn’t take any time to make a homemade crouton.
I love to serve this in espresso cups as a starter. It’s a nice change from a normal appetizer and it can be passed easily. (Note: if passing to sip, I omit the croutons.)

Leslie Likes: Dave’s Killer Bread

Easy Drop Biscuits

Makes 2 dozen

3 cups all-purpose flour

2 tablespoons baking powder

¼ teaspoon salt

¾ cup cold butter

1 ½ cups whole milk

Preheat oven to 400 degrees.

Cut the cold butter into smaller pieces to incorporate it quickly into the flour mixture.
Don’t worry if there are a few clumps of butter here and there. What’s not to love about a little pocket of butter?

Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. Add milk a little at a time, stirring just until dry ingredients are moistened.

I use two teaspoons to drop the sticky dough onto the baking sheet.

Drop with two teaspoons onto a parchment-lined baking sheet.

Bake 15 to 18 minutes or until golden brown.

Serve immediately.

If you are not going to eat immediately, which I highly suggest, allow to cool on a wire rack.
Easy Drop Biscuits can be made in advance and frozen. (Note: it’s best to split before freezing if you plan to fill them with ham.) Remove from freezer, add thinly sliced ham, and warm before serving.
They are also delicious with plain old honey.

10 Live and Learn Party Tips

  1. Chop onion and garlic before you shower.
  2. PREP! Chop, measure, and prewash anything and everything and have it ready to go.
  3. Avoid bell or long sleeves on party night. They will drive you crazy. I prefer three-quarter sleeves or sleeveless for cooking.
  4. Run the load of last-minute dishes in the dishwasher, and unload before guests arrive. Start empty!
  5. Designate the coat and bag area on the front end, before they are strung out all over your house in messy piles lining the walls.
  6. Empty all trashcans.
  7. Never run out of alcohol.
  8. Nothing chills a party in a bad way than running out of ice. Have an extra bag or two in a cooler or the freezer.
  9. Be sure all doors are well lit and welcoming. The last thing you want is an ambulance at your house during a party—not festive.
  10. Change your shoes before the final cleanup at the end of the night. Your feet will thank you the next day!

Be sure to subscribe so you won’t miss next weeks food gifts, gift wrap ideas, and fabulous finds for stockings and more!

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Baby Bites

On By Leslie Byars RegisterIn appetizers, appetizers, The Recipes1 Comment

How many times have you walked into a party and someone passes you an appetizer that seems impossible to eat with one hand? The first thought that goes through my head is “Whose idea was this?”

After I’ve just pulled the dry-cleaning tag off my blouse or dress, the last thing I’m going to do is chance it—and be a mess the rest of the night. I don’t care if I’m starving and about to pass out. The thought of wearing the appetizer on my outfit or around my mouth the rest of the evening is not worth any tasty bite.

This post is dedicated to the perfect small bites—the ones that are truly one bite, no dripping, with no worries. And most importantly, they are delicious.

Both of these have few ingredients and make a lot of bites.

Close friend and fellow foodie Wade brought this first recipe to a cookout last summer. I was impressed how satisfying and easy to eat they were—the perfect tie-you-over-until-dinner bite. I kicked the presentation up a notch for the holidays (sorry, Wade), but they are definitely company worthy, any way you serve them.

I love an appetizer that can be prepared ahead of time. These Pickled-Asparagus Salami Roll-ups can be made the day before and even assembled on the serving platter—down to the pepper-and-chive packages! Be sure to cover tightly with plastic wrap before refrigerating.

Pickled asparagus can be found with the pickles and occasionally with the bar mixers at most grocery stores.

Pickled Asparagus Salami Roll-ups

MAKES 48 BITES

1 (12-ounce) jar pickled asparagus

1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)

4 ounces of creamed cheese, softened

1 red pepper

1 yellow pepper

Handful of assorted olives

Chives

Drain pickled asparagus, and pat dry with a paper towel. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.

Spread, place, roll, repeat…

Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.

The tips of the exposed asparagus create a tree-like effect.

Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.

Cut red and yellow peppers neatly into squares and rectangles and tie with chives to look like packages.

Yields 48 Bites

Pickled Asparagus Salami Roll-Ups
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Ingredients

  • 1 (12-ounce) jar pickled asparagus
  • 1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)
  • 4 ounces of creamed cheese, softened
  • 1 red pepper
  • 1 yellow pepper
  • Handful of assorted olives
  • Chives

Instructions

  1. Drain pickled asparagus, and pat dry with a paper towel.
  2. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface.
  3. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.
  4. Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.
  5. Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.
  6. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.
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Any simple, white platter will do.

Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

Cocktail napkins by House of Harris, founded by designers Charlotte Harris Lucas and Liz Harris Carroll. Check out their beautiful fabrics, wallcoverings, and gift wrap too at houseofharris.com
Need a new holiday gift wrap idea? This year go with a glossy white wrapping paper and natural twine. It makes a simple yet elegant gift wrap. Dress it up with an evergreen sprig from the yard. Custom gift tags from The Scribbler: scribblerpink.com

Here is another super easy baby bite that my cousin Vicki was kind enough to share. The combination of flavors of these Blue Cheese Apricot Bites goes perfectly with a glass of wine. And, of course, they are easy to eat in one bite.

One package of dried apricots makes about 35 to 40 bites. They are quite pretty too!

Blue Cheese Apricot Bites

Makes 35 to 40

1 tablespoon butter

¼ cup walnuts, finely chopped

4 teaspoons sugar

1 teaspoon fresh rosemary, finely chopped

1 (6-ounce) bag California dried apricots

2 ounces cream cheese, softened

½ cup Gorgonzola, crumbled

Garnish: fresh rosemary, chopped

This is what you are looking for. Any brand will do. They will be with the raisins at your local grocery store.

Combine cream cheese and Gorgonzola in a small bowl; set aside, and allow to come to room temperature.

A small skillet is all you will need to prepare walnut topping.

Melt butter in a small skillet; add walnuts, sugar, and rosemary. Cook over medium-high heat for 3 to 4 minutes. Pour onto a sheet of foil, and allow to cool completely.

I usually line my small pizza pan with foil to allow nuts to cool.

After cheeses are completely softened, use the back of a wooden spoon to combine until smooth and creamy.

With a baby spoon or tiny spoon, top each dried apricot with a teaspoon of the cheese mixture; top with nut mixture. Repeat with all apricots.

Can you believe all of these came in that one little package? Don’t worry if they are different sizes and shapes. That makes them all unique.
Use a small spoon to fill the apricots neatly.

Garnish with chopped rosemary.

Now, go pour yourself a glass of wine and enjoy. It’s the holidays!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Bundles of Joy

On By Leslie Byars RegisterIn Buy the Book, sides, The Recipes6 Comments

“If it ain’t broke, don’t fix it.”

My friend Elizabeth introduced me to a green bean bundle over 25 years ago. I’m not sure where she got the recipe, but it is still one I love to serve my guests to this day. It is often even requested—and yes, I’m talking about you, David Fullington.

It takes only a few minutes to wrap these cute bundles.

When purchasing the green beans, I usually buy an extra can or two. You’ll see what I mean when you get in to this one. (And, no, these are not in the “organic” section of your grocery store—try looking on the vegetable can goods aisle.) Over the past few years the whole green beans seem to be getting shorter and shorter. So you will need to pick through and find the longest ones in order to make presentable bundles.

Green Bean Bundles

Serves 4 to 6

2 (14.5-ounce) cans whole green beans, drained

4 slices thinly sliced bacon, cut in half

Toothpicks

3 tablespoons unsalted butter

1 tablespoon tarragon vinegar

1 tablespoon white wine vinegar

1 teaspoon salt

1 teaspoon paprika

2 tablespoons grated onion

2 tablespoons chopped parsley

Preheat oven to 375 degrees.

Drain green beans in a colander. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.

In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.

Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.

Learn from Leslie: The bean bundles can be assembled ahead of time and refrigerated.

Leslie Likes: Del Monte Blue Lake Whole Green Beans

The dressing will sizzle when poured over bundles hot out of the oven. Serve immediately. Pottery by Earthborn Pottery at earthbornpottery.net
I love the combination of the bacon and the vinegar dressing. It melts in your mouth.

Yields 4-6 Servings

Bundles of Joy
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Ingredients

  • 2 (14.5-ounce) cans whole green beans, drained
  • 4 slices thinly sliced bacon, cut in half
  • Toothpicks
  • 3 tablespoons unsalted butter
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 tablespoons grated onion
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 375 degrees.
  2. Drain green beans in a colander.
  3. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick.
  4. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.
  5. In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.
  6. Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.
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A Little Experiment

When I first saw this stalk of Brussels at Trader Joe’s, I couldn’t wait to wrap some bacon around it. I loved the fact that it did not have brown-tipped stems and ugly outer leaves that needed to be removed. It was as fresh as you can get.

It was tagged like a cow’s ear with a recipe suggestion. The first step read to place the stalk in the microwave. Yeah, right!? Believe it or not, it DID fit in my microwave but the turntable jammed and it would not spin. Needless to say, I skipped that step, their entire recipe, and did my own thing. So here it goes.

Bacon-Wrapped Brussels Sprouts

Serves EVERYONE (I promise)

1 whole Brussels stalk

5 to 6 pieces of applewood smoked bacon

2 tablespoons olive oil

1 tablespoon salt

1 tablespoon pepper

Preheat oven to 350 degrees.

Rinse stalk and pat dry with a paper towel. Lightly grease a large baking sheet or roasting pan. Wrap bacon slices around the stalk, weaving it around the Brussels until it is secure. Place on baking sheet.

Drizzle with olive oil, and sprinkle with salt and pepper.

Weave the bacon slices around the stalk, tucking it securely into the nooks and crannies around the sprouts.

Bake for 1 hour and 15 minutes, basting with drippings from the pan after 30 minutes. Cooking time may vary slightly depending on the size of the stalk.

Remove from the oven, and check the sprouts for tenderness with the tines of a fork.

Serve on a cutting board with a knife and fork. Let everyone carve their own.

Any leftovers can be removed from the stalk and stored in the refrigerator; they reheat nicely. Cut the bacon slices into smaller pieces to serve along with the Brussels sprouts.

Learn from Leslie: If you think you want to cook only half of the stalk, think again. My sharpest chef knife did not faze this stalk (until it was cooked)—so it’s all or nothing!

“Useful” Thanksgiving Hostess Gifts

In the back of my book, Leslie’s Party Diaries, there is an Extras chapter. It has a section called Useful Hostess Gifts. These are items that someone really needs and hopefully wants to receive as a hostess gift. Here are a few more ideas for Thanksgiving weekend to take to your friends or family.

Leslie’s Party Diaries—a cookbook is always welcome to those who enjoy cooking. $39 plus tax and shipping while supplies last. Available at lesliespartydiaries.com and dearpartydiary.com.

Filled with many family favorites, Leslie’s Party Diaries is the perfect hostess gift for the holidays. Well, I am a little biased.
It’s the thought that counts. Say thanks with a custom gift tag from Say Grace Papergoods; contact Gina Winn at 205.329.4097, Instagram @mamawinn4.

Planet-Friendly Paper Plates—these will come in super handy for the turkey sandwiches and all the fixings the next day. They are sturdy, attractive, and can be tossed. Do you really want to unload the dishwasher again?

Unloading the dishwasher is one of my least favorite chores in the kitchen. Any hostess will welcome these sturdy, biodegradable, attractive paper plates. (10-inch plates, 25-pack, $19.99) Available at Amazon.com. (Prime)

Williams-Sonoma Turkey Gravy Base—Be the GRAVY SUPER HERO this Thanksgiving. This gift is not meant to insult the host but to be “backup” if the main batch gets gobbled up on Thanksgiving Day. However, I’ve seen the most experienced cooks second-guess the gravy procedure. This base takes the guesswork out of what can be a tricky, last-minute necessity.

Equal parts of this turkey base and milk make a delicious, effortless gravy. It can also be “doctored” with pan drippings and homemade broth if desired. It’s nice to have extra for the leftovers too. Available at Williams-Sonoma for $12.95, williams-sonoma.com

Williams-Sonoma Mulling Spices—I call it THANKSGIVING IN A JAR. Go ahead and pick up one or two of these for yourself too while you are there. Your entire house will smell like Thanksgiving when you have this simmering on the stove. It moves into the holiday season well too.

Mulling Spices available at Williams-Sonoma for $12.95, williams-sonoma.com
A tablespoon or two is all you will need in a small saucepan of water. Bring to a boil, and reduce to a simmer. Refill water as needed.

Party Tip: Stock Up For the Holidays

My husband, Jon, is the “Costco King”—he can do the run in under an hour, door to door, and it’s not even close to our house. In fact, he could give lessons on how to shop in bulk efficiently and effectively. He has it down to a science—down to filling up the car on the way out of the parking lot. Follow his lead and you’ll never dread going again.

Bulk Shopping for Dummies:

  1. Wear “athleisure” wear and tennis shoes (not slip-ons), “real” exercise shoes.
  2. If you have a Fitbit or other tracking device, put it on before you enter the store. You are multitasking here. Count your steps.
  3. Have a list—DO NOT WAVER FROM THE LIST. (Costco does not take Amex anymore, so you won’t even get points for all those extra items.) So won’t be tempted.
  4. Know your storage and consumption limitations—don’t let your eyes get bigger than your stomach. Check expiration dates and do the math. (For example: Is it possible to eat 72 Nature Valley bars in 14 days?)
  5. Don’t let your husband go alone, unless he is like Jon.