But first, I really want to say a huge THANK YOU for sharing this last year with me here. To all of you who joined this community more recently as well as those who have cooked along since the beginning, to everyone who gathered for classes and events bringing such enthusiasm and energy to the kitchen, to the people who couldn’t make it in real life but who shared their creations and kitchen stories, for your incredible support, feedback and inspiring me to create recipes that now have homes in your kitchens. It makes my heart sing to see your communities building around your tables and I am so excited to share even more menus and ideas with you from January (there’s a bumper schedule already in the works……).
I am starting work on a couple of exciting new projects after the holiday’s so my regular class schedule on hold for the first few months while I get started. I will continue to send out my twice monthly newsletter and weekly YouTube videos (please do subscribe it helps massively). There’s a Supper Club in the works (watch this space) and I will continue to host private and corporate events with regular classes resuming a little later in the year.
I am absolutely tickled pink seeing this community grow and flourish. I set out here in the early days with the simple and whimsical desire to share my ideas on gathering people around the table. It’s evolved into an incredible blossoming beautiful community and I am so grateful for the whole new world of friends I have made through these pages and events and the courage to put myself out there in ways I never could have imagined while learning and growing every day. Thank you to each and every one of you who have cooked along and made this possible and for staying the course through a long and somewhat unstable year for so many of us. I hope you all have a deliciously festive few weeks. Here are a few recipes to help you out along the way.
When it comes to Entertaining……
A Negroni Spagliato & Stuffed Grilled Dates are an excellent way to start.
Opening my doors and inviting people around my table to break bread and share food is my love language. I’m a casual kinda gal so these gatherings are never fancy and I’m usually taking the opportunity of these occasions to test out a work-in-progress recipe or idea on my unsuspecting guests for their feedback. While there are sometimes a few surprises in the mix, there are also a few guarantees – one of them is that I am never quite ready when people arrive.
As a big fan of what I call “the pre cook cook” ie. the planning of the meal including lists of what I am making and when (more on this another day), I am usually prepared for my tardiness with snacks and a cocktail on hand, prepped well in advance, knowing that a little tipple and something to nosh will lure people into the kitchen to keep me company while I finish up. I might even manage to cajole them into helping if they are so inclined (but absolutely no pressure) or at least take charge of drinks and pour me one so I can join in the party too.
Importantly though, over the years I realise how important these kitchen moments are with my guests. A leisurely and informal way for everyone to meet and connect as I assemble the last bits of our meal, I find that this almost impromptu beginning leads into a relaxed meal where everyone feels comfortable to help and pass and share. So much so, that now, even on the days when I am working to military precision, I build in what I call kitchen drink time as the pre-game with the pals.
Assuming you also might be in a thought-you-would-be-finished-by-the-time-the-doorbell-rings situation, I am here with my favourite and somewhat festive batch made cocktail classic with a little fizz and a favourite snack that can be prepped hours ahead and will keep your crowd satiated and very happy until you are ready.
Perfect for even a simple cocktail gathering rather than a full blown dinner, a Negroni Spagliato is a wonderful festive way to welcome guests. With a little fizz from Prosecco instead of the gin in a regular Negroni, a Spagliato can be mixed in advance and kept in a jug in the fridge, simply poured over ice and topped up with fizz, simply garnished with no shaker or fancy mixology gymnastics required.
And I love these Stuffed (and quickly grilled) Dates. Not only do they make a fantastic addition to a grazing/charcuterie board, they are lip smackingly delicious alongside a drink. And they are a fantastic vehicle for using up any leftover bits of cheese from a previous gathering.
There are more drinks and snack-y ideas in the recipe section of the website so please do have a peruse if you are looking for a little more inspiration.
Don’t forget the Latkes
This year is one of those incredibly unusual holiday seasons where the first night of Chanukkah also falls on Christmas Day (apparently it’s not happening again for 160 years). A literal once in a lifetime experience must be the explanation for my feeds flooded with more latke recipes than I can ever remember. I will of course be frying up my old favourite latke recipe on Wednesday, this year serving them with Salt Beef and Cranberry Apple Sauce for festive flair (and a complete meal) and will also be testing out Adeena Sussman & Eden Grinshpan’s giant frying pan rosti style latke too as the week goes on. Remember last year’s Latke Party with all those varieties and toppings? If you are looking for alternative shredded fried veggie options to try I’ve got you covered with these colourful beauties too. Not a fan of frying donuts, you will find me at Karma Bread picking up my daily dose throughout the week. If you haven’t tried Tammy’s donuts, you must.
Before I Go…….
To all of you celebrating any or all of the holidays I wish you nothing but delectable feasts and I can’t wait to rejoin you all here in 2025 for more kitchen escapades. Thank you so much again for your love and support and for being here with me. I do not take it for granted, not even for a single second. xx