It’s officially the holiday season; the tree in Rockefeller Center is lit! This year, I wanted to give you all something really special— a secret for holiday entertaining! The holidays are a crazy time. We’re constantly busy running around, and entertaining is often the last thing on your mind. Why don’t you try entertaining my way this year? This video will show you how to pull off a holiday party with pizazz in under an hour.
My trick is this: I make a fabulous signature cocktail and a signature snack, and let my guests do the rest! Everyone always asks if there’s anything they can bring to the party, so let them bring a bottle of wine, a cheese plate, and a nice appetizer. No one will ever guess you took the easy way out with my famous Sweet and Spicy Nuts along with a fabulous Raspberry Sparkler. Both are elegant, festive, and couldn’t be easier.
This time around, you’ll be a guest at your own party. No need to fuss over an entire menu of hors d’oeuvre or stock a whole bar. It’s the holidays! Take a step back and enjoy yourself. From Flirting with Flavors to you, I hope you have a lovely holiday season. If you’re looking for more holiday entertaining tips, tune in to the Hallmark Channel next Wednesday at noon to watch me prepare a gorgeous holiday spread.
Bonus: Bet you can’t guess who’s singing those Christmas songs in the intro….it’s me! I love to sing in the kitchen and these videos give me a chance to reminisce about my old singing days. Hope you enjoy!
Sweet and Spicy Holiday Nuts
3 cups nuts of choice
2 tablespoons olive oil
¼ teaspoon cayenne
¼ teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ cup maple syrup
Preheat oven to 375 degrees. Place all ingredients in a bowl and toss to combine. Season with salt. Pour mixture onto a foil-lined baking sheet and bake in a single layer, stirring often, until golden brown, 10-12 minutes.
Muddled Raspberry Sparkler
Half pint raspberries (plus more for garnish)
1 tablespoon sugar
1 bottle prosecco
In a small bowl, muddle raspberries with sugar. Let sit 10 minutes and strain seeds. Spoon a few teaspoons into champagne glasses and top with prosecco. Garnish with a fresh raspberry.