SheKnows Holiday Entertaining Planner

cookbooks

Holiday Party Planner

edition

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TaPas ParTy

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coffee anD DesserT ParTy

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TaPas ParTy Décor

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coffee anD DesserT ParTy Décor

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TaPas ParTy Table

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coffee anD DesserT ParTy Table

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TaPas ParTy Menu

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coffee anD DesserT ParTy Menu

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sPiceD cranberry sangria

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cHocolaTe PuDDing sHooTers

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HerbeD caPrese skewers

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PePPerMinT cHocolaTe Truffles

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sPinacH arTicHoke crosTini

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MocHa brownies

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Pear anD brie biTes

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gingerbreaD laTTe

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from delicious desserts to festive flair, sHeknows how to celebrate the season in style and we’re sharing it with you. with tasty menus and dazzling décor ideas, here are four different party plans for your next holiday affair.

winTer 2010 cookbook by courtney Dial recipe photos courtesy of kristen steele Photography

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afTernoon Tea ParTy

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HoliDay cockTail ParTy

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afTernoon Tea ParTy Décor

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HoliDay cockTail ParTy Décor

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afTernoon Tea ParTy Table

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HoliDay cockTail ParTy Table

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afTernoon Tea ParTy Menu

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HoliDay cockTail ParTy Menu

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sPiceD Tea

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canDy cane MarTini

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MiniaTure gingerbreaD Trifles

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roasTeD reD PePPer souP

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cHicken cranberry Tea sanDwicHes

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garlic seasoneD fries

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sPiceD Tea cakes

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reD VelVeT cuPcakes

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ParTy Plan

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TAPAS ParTy

celebrate the season with a mix and mingle tapas party, the trendy new way to entertain, spanish style! Tapas parties are traditionally simple parties with the focus on fresh, delicious ingredients.

Pier 1 festive stripe cordials

the dĂŠcor

set a festive mood with tea light candles placed throughout the house on coffee tables, mantels and side tables. add simple holly branches and pine cones around the candles for understated elegance that keeps the focus on the food. beautifully decorated glasses, like these Pier 1 festive strip cordials, double as dĂŠcor. for favors, place a copy of each recipe from the night in a cellophane bag tied with a ribbon.

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TAPAS ParTy

the table

• Place white ramekins, small bowls and sampler dishes in lines along larger platters or trays.

• keep the natural look of a wooden table or use a solid colored tablecloth to keep the focus on your tapas.

• if you want to embellish a bit more, scatter glittered holiday ornaments around the table. Have a light fixture or chandelier? Hang ornaments above your table at varied heights with 1/2-inch silver or gold ribbon.

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TAPAS ParTy:

the menu

SPICED CRANBERRY SANGRIA Add spices and cranberry for a holiday twist on this summer favorite! Serve in mini cordial glasses.

SERvES 8 1 cup sugar 1 cup water 4 cinnamon sticks 6 whole cloves 1/2 teaspoon ground nutmeg 6 cups cranberry juice 2 cups triple sec 2 cups brandy 4 cups port wine (or other type of red wine) Sparkling cider (or ginger ale) Directions: start by making a simple syrup: combine water, sugar, cinnamon sticks, cloves and nutmeg in saucepan over medium heat; cook until sugar has dissolved and simmer for 10 minutes, stirring periodically. combine cranberry juice, triple sec, brandy and wine in large pitcher; add simple syrup mixture and chill for at least 3 hours. Top each serving with a dash of sparkling cider or ginger ale.

HERBED CAPRESE SKEWERS SERvES 10 2 cups cherry tomatoes 2 cups mozzarella balls, drained 1/4 cup extra-virgin olive oil 1 tablespoon lemon juice 2 tablespoons chopped basil 1 tablespoon chopped parsley 1 teaspoon crushed red pepper Bamboo skewers Directions in a medium bowl, whisk or stir together olive oil, lemon juice, basil, parsley and red pepper; add mozzarella and gently stir to coat balls. alternate cherry tomatoes and herbed mozzarella balls onto bamboo skewers.

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SPINACH ARTICHOKE CROSTINI MAKES 24 CROSTINI 1 baguette, sliced into 24, 1/2-inch pieces 5 tablespoons olive oil 1 clove garlic, halved Salt and pepper 1, 12-ounce jar artichoke hearts, drained and chopped into 1/4- to 1/2-inch pieces 1, 10-ounce package of frozen spinach, thawed and drained 1 cup shredded Parmesan cheese Directions Preheat oven to 350°f. brush bread lightly with 2 tablespoons olive oil; top with salt and pepper; bake on middle rack until lightly browned (10 to 12 minutes). remove from oven and rub with garlic clove halves.

Heat 2 tablespoons olive oil in skillet over medium-high heat; add artichokes and sauté until golden in color (3 to 5 minutes). Place sautéed artichokes in a medium bowl and toss with drained spinach, Parmesan cheese, salt and pepper; place spoonfuls of spinach artichoke mixture onto each crostini; drizzle crostinis with remaining 1 tablespoon of olive oil and sprinkle with remaining cheese as garnish.

PEAR & BRIE BITES MAKES 24 TO 36 BITES 1 package puff pastry dough 2 cans sliced Bartlett pears, drained 1 pound wedge brie cheese Directions Preheat oven to 400°f. Thaw puff pastry for 30 minutes on a floured surface. using a small, round (1- to 2-inch) cookie cutter, cut out 24 to 36 puff pastry rounds from puff pastry sheets. Place rounds in lightly sprayed mini muffin pan; place 1-inch squares of brie cheese on top of puff pastry rounds; top with diced bits of pear. bake for 12 to 15 minutes, or until lightly golden.

Add a festive touch by topping with 2 to 3 dried cranberries, or a dash of cinnamon!

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ParTy Plan

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COFFEE AND DESSERT ParTy

This holiday season, host a coffee and dessert party with bite-size gourmet desserts and delicious holiday java!

the dĂŠcor

choose a color scheme of chocolate browns with touches of gold and red for a holiday coffee and dessert party. use mini espresso cups to serve a variety of coffee drinks so your guests can sip their favorites. send guests home with small jars filled with mocha powder tied with a chocolate dipped spoon.

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COFFEE AND DESSERT ParTy

the table

• cover your table with a gold or chocolate brown colored fabric and adorn with glittered gold pillar candles in a variety of heights.

• fill wide vases with whole coffee beans and top with cream or gold candles.

• Place gold spray painted branches in planters and hang with gold, glittered ornaments for a touch of sparkle!

• Place simple tent cards on the table to help your guests identify the festive sips and treats.

• Print cards or write with a gold, metallic pen.

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COFFEE AND DESSERT ParTy: CHOCOLATE PUDDING SHOOTERS

the menu

White and dark chocolate pudding combine to form this double chocolate treat served in mini shot glasses with tasting spoons!

MAKES 18 SHOOTERS 1 cup sugar 6 tablespoons cornstarch 1/4 tablespoon salt 4 cups heavy whipping cream 4 cups milk 9 eggs, lightly beaten 3/4 cup white chocolate chips 3/4 cup semi-sweet chocolate chips 1 teaspoon vanilla extract

Directions in a heavy saucepan, combine sugar, cornstarch and salt. over medium heat, slowly add cream and milk and bring to boil, stirring constantly; reduce heat and stir with a whisk until thickened (3 minutes); stir in eggs. remove from heat and pour half of hot mixture into a medium, heat-safe bowl; stir in white chocolate chips until melted; add half of vanilla extract; pour additional hot mixture into second medium, heat-safe bowl and add semi-sweet chocolate chips until melted, then add rest of vanilla extract. layer white and chocolate pudding in shot glasses.

PEPPERMINT CHOCOLATE TRUFFLES MAKES 48 TRUFFLES 1 package,12-ounces, semi-sweet chocolate chips 6 ounces bittersweet chocolate chips 1 cup heavy whipping cream 6 tablespoons unsalted butter, softened 1 tablespoon peppermint extract 1/4 tablespoon vanilla extract 1/4 cup sugar 1/4 cup cocoa powder Directions in a saucepan, heat heavy whipping cream over medium-high heat until almost boiling. Place semi-sweet and bittersweet chips in a medium bowl; pour heated whipping cream over chocolate and stir until chocolate is melted. in small bowl, beat softened butter, sugar and extracts, and add to melted chocolate, stirring until blended.

Garnish with candy cane pieces or edible silver glitter for a festive touch!

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chill chocolate mixture in refrigerator for 45 minutes. remove from refrigerator and roll into small balls, using a melon baller or a teaspoon. roll each ball in cocoa powder and place on waxed or parchment paper to prevent sticking.

MOCHA BROWNIES MAKES 15 TO 20 SqUARES 3 ounces unsweetened chocolate, melted 1 cup dark brown sugar 1/2 cup butter, softened 1/2 cup flour 1/2 cup pecans (optional) 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Frosting 1/4 cup butter 2 cups powdered sugar 3 tablespoons espresso or strong coffee 1 teaspoon vanilla

Directions Preheat oven to 325째f. Mix together chocolate, dark brown sugar, butter, flour, pecans, eggs, vanilla and salt; beat until blended. bake in an 8-inch lightly floured baking dish for 15 to 25 minutes, or until toothpick comes out clean. cool completely. combine frosting ingredients in a bowl and beat with an electric whisk. frost cooled brownies and cut into 15 to 20 bite-size squares.

GINGERBREAD LATTE MAKES 16 MINI ESPRESSOS 2 cups espresso coffee 1 cup gingerbread flavored syrup 4 cups milk, steamed 3 teaspoons ground nutmeg 3 teaspoons ground cinnamon 1 teaspoon vanilla powder (optional) Whipped cream for garnish Directions in heat-safe pitcher, combine espresso coffee and flavored syrup; pour in steamed milk, and top with whipped cream. sprinkle with nutmeg, cinnamon, and vanilla powder.

Enjoy peppermint lattes by simply using peppermint syrup instead!

Top with crushed candy canes.

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ParTy Plan

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AFTERNOON Tea ParTy

the dĂŠcor

set the traditional tea party vibe with classical holiday music. boil cinnamon sticks for a festive fragrance and place oranges studded with cloves in large bowls around the house. fill apothecary jars or large vases with inexpensive pine cones and tie vases with wide gold or red holiday ribbon. send guests home with miniature gingerbread cookies tied with holiday ribbon and adorned with a miniature ornament.

Look the part! Try this Pier 1 tartan ruffle apron for a flirty twist on a traditional apron.

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AFTERNOON TEA ParTy

the table

• Top table with festive red fabric and place rectangular mirror plates down the center of the table.

• Top mirrors with a variety of candles at different heights and string red and gold beads around the candles.

• Place a miniature christmas tree in the center of a table, decorated with miniature tea cups and tasting spoons as ornaments.

• use tiered trays, or make your own by placing holiday china on top of glass candlesticks for an easy Diy cake stand.

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AFTERNOON TEA ParTy:

the menu

SPICED TEA SERvES 8 8 cups brewed tea 2/3 cup honey 10 cinnamon sticks 7 cloves 1 teaspoon nutmeg Directions: combine ingredients in a saucepan over medium heat; bring to a simmer and continue heating (without boiling) for 5 minutes, then strain and serve.

MINIATURE GINGERBREAD TRIFLES MAKES 15 MINI TRIFLES 2 cups vanilla pudding 1/2 cup butter, softened 1/3 cup packed dark brown sugar 1 large egg 1 cup molasses 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 tablespoons ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon pumpkin pie spice

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Directions Preheat oven to 350째f. cream butter at medium speed with an electric mixer; gradually add sugar until blended; add egg and molasses and mix well. combine flour, baking soda, baking powder and spices in a separate bowl and stir until mixed. slowly add dry ingredients to batter, mixing well.

Pour batter into lightly floured 13 x 9-inch pan. bake for 30 to 35 minutes, or until wooden toothpick comes out clean. let cool and cut into 1inch squares. alternate squares of gingerbread with layers of vanilla pudding in mini trifle bowls. end with pudding and top with a dash of cinnamon.

CHICKEN CRANBERRY TEA SANDWICHES Delight your guests with this festive tea sandwich. Use a star-shaped cookie cutter to shape your tea sandwiches.

MAKES 16 TEA SANDWICHES 1/2 cup mayonnaise 1/3 cup cranberries, chopped 3 tablespoons pecans, chopped 1/4 tablespoon salt 1/8 tablespoon pepper 16 slices bread 5 grilled chicken breasts, diced 8 lettuce leaves

Directions combine mayonnaise, cranberries, pecans, salt and pepper in small bowl. spread on top of 8 bread slices; top with diced chicken and lettuce; top with remaining bread and shape with cookie cutters, or cut diagonally for small triangular tea sandwiches.

SPICED TEA CAKES MAKES 48 TEA CAKES 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground ginger 3/4 teaspoon salt

1 cup granulated sugar 1 cup light brown sugar 1 cup vegetable oil 3 large eggs 2 cups pumpkin purée Powdered sugar

Directions Preheat oven to 350°f. in a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. in a separate bowl fit with an electric whisk, beat sugar and oil until well combined. add eggs one at a time, beating well after each addition; add pumpkin purée and beat well. on low speed, add flour mixture slowly. lightly grease a mini muffin pan and fill each cup 2/3 full with batter. bake for 20 to 30 minutes, or until inserted toothpick comes out clean. sprinkle with powdered sugar and serve.

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ParTy Plan

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HOLIDAY COCKTAIL ParTy

eat, drink and be merry with a simple holiday cocktail party.

the dĂŠcor

choose a color scheme! stay traditional with red and green, or go modern with pops of aqua and pink. spray foam cones from a craft store with adhesive spray then cover in colored glitter. Place glittered cones along the mantel or side tables and use a dab of hot glue to adorn with a ribbon bow or star ornament. you can also group your glittered cones and Pier 1 silver and gold filled candles on top of a white table runner in lieu of a centerpiece.

Pier 1 filled candles

send guests home with a personalized ornament. use silver or gold paint pens to add a simple monogram or design to store bought ornaments. Tie with a ribbon and string along your tree to serve as dĂŠcor and favors.

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HOLIDAY COCKTAIL ParTy

the table

• fill large martini-shaped vases with glittered ornaments and candy canes.

• use glass cake stands to raise tasting dishes and mini martini glasses.

• string garlands of ornaments by the side of the table.

• create holiday drink tags with small ornaments and glittered ribbon.

• Hang leftover ornaments and snowflakes from light fixtures.

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HOLIDAY COCKTAIL ParTy:

the menu

CANDY CANE MARTINI Greet guests with this signature holiday cocktail.

Dip the ring of each martini glass into corn syrup and then crushed candy canes for a festive touch!

MAKES 3 MINI MARTINIS 3 ounces vodka 2 teaspoons peppermint schnapps Directions Mix vodka, peppermint schnapps and ice in a cocktail shaker, then strain into mini martini glasses.

ROASTED RED PEPPER SOUP Serve this hearty soup in sampler bowls with mini tasting spoons.

MAKES 16 SAMPLERS 2, 16-ounce jars roasted red peppers 4 cups chicken broth 1 onion, chopped 1 teaspoon dried basil 2 teaspoons garlic powder 1 teaspoon oregano 1/2 teaspoon salt 1/2 teaspoon pepper Croutons and green onions for garnish Directions blend roasted red peppers in a blender or food processor. in a large saucepan, mix red pepper blend, chicken broth and chopped onion; stir in basil, garlic powder, oregano, salt and pepper; bring the mixture to a boil and stir for 5 to 10 minutes. Pour into small serving dishes and top with croutons and diced green onions.

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GARLIC SEASONED FRIES SERvES 10 3 pounds peeled baking potatoes 5 teaspoons vegetable oil 1 teaspoon salt 3 tablespoons butter Nonstick cooking spray 1/4 cup minced garlic 2 tablespoons chopped parsley 2 tablespoons Parmesan cheese 3 tablespoons bacon bits (optional) Directions: Heat oven to 400째f. cut potatoes into 1/4-inch strips. combine potato strips, oil, salt and pepper in a large plastic bag and toss to coat. spread potatoes in a single layer onto a baking pan, leaving space between the potatoes. bake for 20 minutes and turn potato strips. bake for 30 more minutes, or until golden brown.

Place butter and garlic in a large nonstick skillet. cook for 2 minutes, stirring constantly; add potatoes, parsley, and bacon bits.

Toss to coat in garlic mixture. serve alongside tasting forks.

RED vELvET CUPCAKES MAKES 30 MINI CUPCAKES 2-1/2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened

2 cups sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 1/2-ounces red food coloring 1 teaspoon vanilla extract

Directions Preheat oven to 350째f. Mix flour, cocoa powder, baking soda and salt in a medium bowl. beat butter and sugar with electric mixer on medium speed for 3 to 5 minutes; beat in eggs, one at a time; mix in sour cream, milk, food coloring, and vanilla; and gradually beat in flour mixture until just blended. spoon batter into 30 mini cupcake liners fit into a mini muffin pan. fill liners 2/3 full. bake 20 minutes and cool for at least 5 minutes. Top with your favorite vanilla or cream cheese frosting. garnish with dusted cocoa powder.

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