Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark.  Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes.  It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.

Winter salads can be boring.  My solution is to add a special ingredient, like roasted butternut squash.  Roasting brings out the sweetness of the vegetable and gives it a great texture.  Adding a good balsamic vinaigrette and candied walnuts or pecans (buy Pecan Pralines if you don’t feel like making them yourself) make this salad absolutely delicious.  Top it with some crumbled goat cheese for an extra special touch.  Serve this salad at brunch, lunch or dinner.

Mesclun Salad with Roasted Butternut Squash

½ medium butternut squash, peeled and diced in ½” pieces

1 large shallot, cut into quarters

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

½ Tbs. fresh thyme, chopped

salt and pepper

5 ounces mesclun greens or other salad mix

¼ cup candied walnuts or pecan pralines, chopped

Balsamic vinaigrette (homemade or store-bought)

2 ounces goat cheese, crumbled (optional)

1.            Preheat oven to 375 degrees.  Toss squash with shallot, olive oil, vinegar, thyme, salt and pepper on a rimmed baking sheet until well coated.  Arrange in a single layer and roast in the preheated oven for about 20 minutes, tossing after 10 minutes, and cook until squash is soft and slightly browned.  Once cooked, chop shallot into small pieces and mix with squash.  Squash mixture can be prepared up to 2 days in advance.  Cool before adding to salad.

2.            Place mesclun greens in large serving bowl.  Top with roasted squash mixture, candied nuts and balsamic vinaigrette.  Toss until well combined.  Sprinkle with crumbled goat cheese, if you are using it.   Serve immediately.

Serves 6

Host a hip New Year’s Eve cocktail party with ideas from my monthly column on The Family Groove.

www.thefamilygroove.com/dec09_TheDinnerParty.htm

Tapas is one of my favorite theme menus to serve when hosting a cocktail party.  Compliment delicious small bites with a big batch of sangria.  Several items on a tapas menu – such as olives, nuts, cheese, bread and cured meat – don’t require any cooking.   Here’s a menu to get your tapas party started.

Tapas Menu

Marcona Almonds
Gazpacho “Shots” (served in tall shot glasses)
Spanish Cured Olives or any mixed olives
Spanish Tortilla Bites
(link to recipe below)
Patatas Bravas (fried spicy potatoes)
Gambas Al Ajillo (shrimp in garlic sauce)
Spanish Green Bean Salad with Pimientos
Garbanzo Bean Salad with Roasted Red Pepper Vinaigrette
Spanish Cheese Platter: include Manchego (sheep’s milk cheese), Calabraza (Spanish blue cheese), Iberico (cow, sheep and goat’s milk cheese), Tetilla (soft cow’s milk cheese), Membrillo (quince paste – link to post about Membrillo below) and paper thin slices of Serrano Ham wrapped around store-bought breadsticks
Country-style Bread or Sourdough, sliced thin

Mini Delce de Leche Brownies (link to recipe below)
Caramel Flan

Sangria (link to recipe below)
Spanish red wine, such as Rioja, Garnacha or Tempranillo
Cava (Spanish sparkling white wine, similar to Champagne)
Spanish Cervesa (Beer), such as Mahou, Voll Damm and Mahou Negra

Spanish Tortilla Recipe
http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-tortilla-recipe/index.html

Membrillo
http://hiphostess.wordpress.com/2008/05/31/membrillo-quince-paste/

Dulce de Leche Brownie Recipe
http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html

Sangria Recipe
http://hiphostess.wordpress.com/2008/02/28/hip-twist-on-traditional-sangria/

Super Bowl Menu

Kickoff

Maple Spiced Nuts*

Texas Caviar or Black Bean Dip*

Sweet Potato Fries with Chipotle Ketchup

Half-Time

Turkey Chili

Chili Topping Bar   

-shredded pepper jack or cheddar cheese

-sour cream or Greek yogurt

-diced tomatoes

-diced avocado

-hot sauce

-pickled jalapeños

Pepper Jack Cornbread Muffins

Romaine Salad with Cilantro-Lime Vinaigrette

Touch-Down

Espresso Chocolate Chunk Cookies*

Bite-size Brownies

Fruit Skewers

Thirst Quenchers

Super Bowl Theme Drink

Assorted Beer

*See index for recipes

Other Menu Ideas:

Soppresetta, Arugula and Goat Cheese Paninis – http://hiphostess.wordpress.com/2009/01/22/panini-party/

Guinness Cheese Burgers – http://hiphostess.wordpress.com/2008/03/14/guinness-cheese-burgers/

Mini BLT Hors D’oeuvres – http://hiphostess.wordpress.com/2008/11/11/mini-blt-hors-doeuvres/

Kickin’ Black Bean Dip – http://hiphostess.wordpress.com/2008/04/29/kickin-black-bean-dip/

Black Bean Enchiladas – http://hiphostess.wordpress.com/2008/09/15/black-bean-enchiladas/

Hummus – http://hiphostess.wordpress.com/2008/04/29/kickin-black-bean-dip/

Coffee and Chili Steak Rub – http://hiphostess.wordpress.com/2008/05/26/coffee-chili-steak-rub/

Black Bean Pizza – http://hiphostess.wordpress.com/2008/02/26/black-bean-pizza/

Didn’t make a reservation for New Year’s Eve?  There’s still time to plan and host a New Year’s Eve dinner at home.  This menu has all the components of a celebratory meal; a few fancy appetizers that feature choice ingredients, a great cut of meat with a special sauce, seasonal sides and a bittersweet ending (pun intended).  Make this meal for 2-10 people.  It won’t take you all day to prepare, but everyone will think it did.  Have a happy, hip and delicious New Year celebration.   

New Year’s Eve Menu 

Beginning the Countdown
Savory Black & White “Cookies” (Crostini with Black Olive Tapenade & Goat Cheese)
Shrimp Martinis

The Last Supper
Beef Tenderloin with Mustard-Cognac Sauce 
Sautéed Green Beans with Toasted Almonds, Shallots and Craisins
Balsamic Glazed Roasted Potato Wedges

Bittersweet Ending
Individual Bittersweet Molten Chocolate Cakes with Coffee Ice Cream
Dark Chocolate Covered Strawberries with White Chocolate Drizzle

 
Recipes:
http://hiphostess.wordpress.com/2008/04/12/savory-black-white-cookies/ 
http://hiphostess.wordpress.com/2008/12/30/hip-tip-shrimp-martinis/
http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-Steaks-with-Mustard-Cognac-Sauce-236192
http://www.epicurious.com/recipes/food/views/Balsamic-Roasted-Potato-Wedges-231370
http://www.epicurious.com/recipes/food/views/Bittersweet-Molten-Chocolate-Cakes-with-Coffee-Ice-Cream-107659

These Peppermint Bark Chocolate Chip Cookies are an annual favorite.  I came across this recipe on Heidi Swanson’s blog, 101cookbooks.com, several years ago and I have been making them for Christmas ever since.  They are a variation on the famous Neiman Marcus cookie recipe.  Heidi has changed her recipe but I am still using the original.  If you give her updated version a try let me know how they compare.  
 

These cookies are always gone by the end of a party – literally not one left after I serve them.  They taste like chocolate chip cookies with a minty finish.  They have been dubbed the “fresh breath” cookies by a few of my friends, which is an added bonus for when you are caught under the mistletoe. 
 

Peppermint Bark Chocolate Chip Cookies

1/2 C. (1 stick) unsalted butter, softened

1 C. light brown sugar

3 Tbs. granulated sugar

1 large egg

2 tsp. pure vanilla extract

1 3/4 C. all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt

12-14oz peppermint bark, chopped

1.       Preheat oven to 300 degrees.  Cream softened butter with the sugars using an electric mixer on medium speed until fluffy.  Scrape down sides as needed.  Beat in the egg and vanilla extract for another 30 seconds.

2.       In a medium mixing bowl, sift together the dry ingredients.  Add the dry ingredients to the butter mixture, beating at a low speed for about 15 seconds.  Stir in the chopped peppermint bark.

3.       Using a 1/2 ounce scoop or a 1 Tbs. measuring spoon coated with nonstick spray, drop cookie dough onto ungreased cookie sheet lined with parchment paper, about 2 inches apart (more if your cookies are larger).  Bake for about 8 minutes, until very slightly browned around the edges.  Bake for a few additional minutes if you prefer a crisper cookie (about 10 minutes).  Cool on cookie sheet for 2 minutes and transfer to a wire rack to cool completely.  Store in an air-tight container for up to 4 days.
 

Makes about 4 dozen mini cookies

• Heidi’s updated version of the recipe appears at: http://www.101cookbooks.com/archives/000015.html
• As Heidi notes, don’t substitute crushed candy canes for the peppermint bark.  The peppermint chunks need a little chocolate to float on, otherwise they leave little pock marks in the cookies.
• I make these into mini cookies so they are bit size, but they are equally great in a larger version.  Adjust the cooking time if you are making them larger; 20-25 minutes, depending on whether you like them chewy or crisp.  
• Peppermint bark can be pricey if you get it from Williams-Sonoma or a similar high-end store.  I have found it for less at Trader Joe’s, Century 21 and certain Duane Reade stores (i.e. Lincoln Center DR carries it downstairs by the Christmas goods).  Of course, you could always make your own, which will always be less expensive than buying it pre-made.

This seasonal salsa is interesting enough to serve at a holiday soiree.  Using pomegranate seeds  in place of tomatoes gives this salsa a hip twist.  Make the salsa at least a few hours in advance so the flavors have a chance to come together.  Serve this jewel tone salsa with red tortilla chips for added color.  Yellow or blue chips will taste great too.

Pomegranate Salsa
¼ cup 100% pomegranate juice (fresh or bottled)
2 large pomegranates
½-1 jalapeño pepper, seeded and chopped (depending on how much heat you like)
1 medium yellow bell pepper, chopped
4 Tbs. cilantro, chopped
½ Tbs. agave nectar or 1 Tbs. granulated sugar
1 Tbs. rice vinegar

1.       Fill a large stain-resistant bowl with water.  On a cutting board lined with paper towel or another stain-resistant surface, cut pomegranates in quarters and put them in the water.  With your hands submerged in the water, bend back the peel of one quarter of the pomegranate and carefully remove the seed sacs (called “arils”) from the white pith.  The pith will float to the top of the water and the seeds will sink.  Use your hand to skim the pith off the top of the water and throw it away.  Continue doing the same thing with each quarter until you have removed all of the seeds from the fruit.

2.        Combine remaining ingredients and seeds in a medium size bowl and gently mix until well combined.  Refrigerate the salsa for up to 2 days.

I have several cookie recipes in my holiday-recipe arsenal that never disappoint and Martha Stewart’s Molasses-Spice Cookies are near the top of the list.  They are moist and chewy and have tons of flavor.  I like to make them into mini cookies (makes 64 mini cookies) using a small spring loaded scoop. 

Click here for the recipe:  http://www.marthastewart.com/recipe/chewy-molasses-spice-cookies?autonomy_kw=molasses%20spice%20cookies&rsc=header_17

These cookies are a great make-ahead dessert.  They will keep for 2-4 days in a air-tight container (I add in a piece of bread to keep them chewy), and they freeze beautifully.  To freeze them, prepared the dough and roll the balls in sugar.  Line the balls in rows on a cookie sheet.  Cover well with plastic wrap and freeze.  Once frozen solid, transfer the balls to a freezer bag and label with the oven temperature and cooking time (I cook the mini cookies at 350 degrees for 8 minutes, if frozen).

 For a wintery twist on the cookie sandwich, use two cooled cookies to sandwich a scoop of pumpkin, ginger or vanilla ice cream.  Freeze the sandwiches until ready to serve (individually wrap them in plastic if you will be leaving them in the freezer for more than a few hours.

These little cookies would also make a great party favor or homemade gift.  Wrap several of them in a cello bag or glass jar and tie with a ribbon or string. 

*Picture above is of raw cookies before I put them in the freezer

Who says you have to be at a formal event to have a beautifully decorated table?  This holiday season, dress up your tablescape with inexpensive slip covers and festive ribbon sashes for your chairs.  Using a 4″ thick satin ribbon, some clippings from your tree and a pine cone (faux snow frosting spray paint optional), you can make your own chairs look event-worthy.

-If the ribbon slips down the back of the chair use a safety pin to secure it to the fabric cover.
-If you are using fat pine cones that are too thick to stay on the ribbon without any help, use floral wire or brown string to tie around the tip or bottom of the pine cone.  Make a loop and string the loop onto the ribbon before tying a bow.

Copy this look with simple chair covers from the following stores:

Pottery Barn ($9.99 each) – http://www.potterybarn.com/products_g/p2160/index.cfm?pkey=cchairs

Target ($12.99 each) – http://www.target.com/Cotton-Short-Dining-Cover-Natural/dp/B000GUAVHQ/sr=1-2/qid=1228252222/ref=sr_1_2/186-9856728-8858520?ie=UTF8&index=target&rh=k%3Achair%20covers&page=1

Bed, Bath and Beyond ($7.99-9.99 each) – http://www.bedbathandbeyond.com/search/search.aspx?nty=1&dim=1&Ns=P_Price%7casc&sstr=chair+covers&order_num=-1