H&Z's Wine Country Wedding: Cocktails

Z and I both knew we wanted to offer cocktails as part of our wedding bar. While we both enjoy wine and beer, our tastes differ a lot making it hard to agree on a particular beer or wine to share. I love sparkling, drier whites, and ales, while Z is more likely to drink IPAs and bolder reds. That being said, we both love a good cocktail.

We got married at a winery, which made the cocktail element tricky to pull off. Our venue had strict rules around hard alcohol--mainly, it's not allowed. Alcohol had to be below 25% ABV and could not be distilled. With vodka, gin, tequila, and pretty much every distilled liquor crossed off the list, we had to be creative with our cocktail choices! We focused our searches on one sparkling cocktail and one cognac-based cocktail.

Our sparkling cocktail was a classic Aperol Spritz. The sparkling wine at our venue was a little on the sweeter side, so we opted for the bitter orange Aperol aperitif to balance it out. It has a bright orange color and was a perfect refresher post-ceremony.

Our second cocktail was the cognac-based Hey Hey. Z and I had never heard of the drink until we started our search for cognac cocktails, but I think this drink will become part of our normal rotation! It's fresh and citrusy, thanks to Triple Sec and lemon juice. Plus, it has a splash of my favorite aperitif, Lillet Blanc.

During the dancing, we made use of the winery's port selection to create an after dinner sparkling cocktail. We combined sparkling wine with a splash of Trentadue's Muscat port for a delicious sweet treat.

Check out our recipe below for the Hey Hey cocktail we served. It's the perfect drink to serve at a winery (or to be honest, really anytime since it's super delicious) since it meets the alcohol restrictions but still gives that strong cocktail feel guests might want!

All photos from Jennifer Bagwell Photography

Hey Hey Cocktail

1 fl oz Cognac

1 fl oz Triple Sec

1 fl oz Lillet Blanc

1 fl oz freshly squeezed lemon juice

Shake all the ingredients with ice and then strain into a chilled glass. Garnish with a lemon twist. 

H&Z's Wine Country Wedding: Food

I have been gone from the blog for over a year now, and while no excuse is good enough, I hope getting married (and having lots of beautiful photos to show you!) can provide me with a 'get out of jail free' card this time around. Z and I were married on May 28, 2017, at Trentadue Winery, a winery in Sonoma County's town of Geyserville.

Over the next few weeks, I will share a few of my favorite aspects from our wedding weekend, focusing on the food and decor. Given that this is a food blog, I will start with the food at our reception first. 

Z and I booked our caterer nine months in advance, and we felt very proud of ourselves for knocking a big item off of our wedding to-do list. Seven months before our wedding, our caterer sent us an email letting us know that they would not be providing catering services for our wedding. After several frustrated phone calls, we found out that the caterer was going out of business. Cue panic. 

After two months of back and forth with our venue and a round of new caterers, we selected a new caterer (Elaine Bell) that met our high standards of local, quality ingredients, fair pricing, and excellent service. 

When guests arrived for the ceremony, cucumber water and raspberry lemonade were on hand to help quench their thirst in the 85 degree sun.

For appetizers, we served chicken curry salad in puff pastry cups, fried macaroni and cheese balls, and ahi tuna on a homemade potato chip with mango salsa.

As guests sat down to dinner, the wait staff brought out a salad of butter lettuce with avocado, pear, candied walnuts, and blue cheese. Z loves blue cheese and avocado, and I love any combination of fruit/cheese/nuts.

Our friends and family had the option between steak and salmon for their entree. Z loved the salmon, while I was partial to the steak. Fried onions topped the steak, and Elaine Bell served the steak with mini new potatoes stuffed with blue cheese--I mean, YUM.

For dessert, I couldn't pass up the traditional wedding cake, even though Z does not like cake (I know, I'm surprised I married him too). Susiecakes provided our wedding cake, and we choose a combination of marble cake and funfetti, filled with strawberry frosting, as our decorative cake. We also served Susiecakes's chocolate cake with coffee frosting.

However, since Z is not a cake fan, and we are both ice cream fiends, we sprung at the chance to treat our guests to ice cream. We worked with Noble Folk Ice Cream, an ice cream shop in nearby Healdsburg, to provide ice cream and toppings. Noble Folk Creamery has a ton of interesting flavors, but Z and I were surprised by how much we enjoyed the vanilla and chocolate.

We had so much fun treating our guests to the best food we could find--up next, cocktails (with recipes)!

All photos by Jennifer Bagwell Photography. Paper goods from Lotus & Ash.

Super Bowl Nachos

My favorites foods for the Super Bowl (and really any football viewing party) are all classic game-day recipes, and today's recipe is no exception.

Here's a little secret though: I don't care about the Super Bowl. Yes, it's in San Francisco Santa Clara, and yes, I did go to watch fireworks at Super Bowl City, but don't count me in for watching the game. I'm actually going to be on a plane flying from Dallas to San Francisco (we're celebrating Z's mom's birthday this weekend). Given I have no attachment to either team, or really any pro football team for that matter, I am just going to finish reading the Nightingale on the plane.

That being said, there is something delicious about traditional football party food. Onion dip, wings, BBQ--all of it is so so delicious (and dangerous for the waistline). Nachos in particular are my weakness.

I like this recipe because a) it's vegetarian. Any vegetarian meal I can get Z to enjoy is a win in my book; b) it requires no specialty ingredients. You can buy everything at the normal grocery store and c) it looks great when you serve it directly from the cookie sheet, so no extra dishes!

Hope you have a great Super Bowl Sunday, whether you watch the game or not! Just make sure to eat a plate of nachos for me.

Super Bowl Nachos

Inspired by Bon Appetit

Serves 4-6

1 tablespoon vegetable oil

1/2 red onion

1 clove garlic

1 jalapeño

1 15 oz can black beans, rinsed

1 tablespoon fresh lime juice

Salt and pepper to taste

6 ounces tortilla chips

2 cups shredded cheese, Mexican blend

Sour cream

Salsa

Guacamole

Lime wedges

Heat oil in a skillet over medium heat. Add onion, garlic, jalapeño to skillet and stir until softened. Transfer to a food processor, add black beans, lime juice, 1/4 cup of water, salt, and pepper. Process until smooth.

Preheat oven to 450 degrees. Arrange half of chips on a baking sheet. Top with half of beans, then half of the cheese. Repeat with the remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Add the sour cream, salsa, guacamole, and lime wedges to the sheet (one in each corner), then serve.

Holiday Gift Guide 2015: Crispy Za'atar Chickpeas

Z knows better than anyone else that I love presents. For me, presents aren't just things, but rather highlight the time and effort someone took into finding you that perfect gift.

Presents don't have to be silk pajamas, jewelry, or a new scarf (though I won't say no to those either). I love small tokens of affection, like little packages in the mail filled with delicious treats, that always seem to arrive come the holiday season. And while you can spend quite a pretty penny at Dean and Deluca, you can easily create delicious food gifts at home on a realistic budget.

These crispy chickpeas are simply delicious, and one of the best food gifts to give and receive! Everyone can eat them (no worrying about dairy, gluten, nuts), and they are just the right amount of salty, crunchy, and addictive. Pour some into a cellophane bag, tie with a cute ribbon, and start mailing them to friends and family across the country. 

These chickpeas are so easy to make that I am also going to whip up a triple batch for Z's and my annual Channukah party. Finding a dairy-free, gluten-free, and vegetarian snack option can be difficult, and these will be a great addition to any holiday party. 

Crispy Za'atar Chickpeas

From NYTimes

2 cups cooked chickpeas, rinsed if canned

1 tablespoon extra-virgin olive oil

2 tablespoons Za'atar

1/2 teaspoon kosher salt

Spread chickpeas out on a paper towel. Pat dry, then let dry for an hour at room temperature. 

Heat oven to 400 degrees. Line a heavy rimmed baking sheet with parchment paper. Spread chickpeas evenly on the pan, and bake for ~ 30 minutes, stirring and rotating every 10 minutes. Chickpeas should be crunchy. 

Place chickpeas in a bowl and drizzle with olive oil, Za'atar, and salt. Toss, then enjoy!

10 Ways to be a Great Thanksgiving Guest

Thanksgiving is my absolute favorite holiday. I love cooking with family all day in the kitchen, a table full of family and friends, and so many of my favorite foods in one meal (gravy! roasted green beans! stuffing!).

That being said, hosting Thanksgiving won't be in my future anytime soon, and I'm more than happy visiting family and pitching in with their traditions. Given that most of us will be traveling the country and being guests for the holiday, it's worth sharing some etiquette tips to keep in mind.

Here are my top 10 tips for being a great Thanksgiving guest...

1. Arrive relatively on-time.

No need to be perfectly on time. A spare 5-15 minutes can be a blessing for the host who is rushing to put on nice clothes after a long day of cooking. Any longer than 15 minutes though and you're officially late. 

2. Dress for the occasion.

It's a holiday...dress like it! Jerseys are great pre-dinner, but make sure you bring a blazer and button-down shirt to change into. 

3. Never show up empty-handed.

Even if your host tells you to just bring yourself, you should bring a lovely gift for your host/hostess. I love the idea of bringing a great homemade pancake mix or muffins for a post-Thanksgiving breakfast, but a lovely olive oil or vinegar is a welcome treat as well.

4. Do not take oven real estate.

The oven is a precious resource on Thanksgiving, and your host has likely planned out each oven time for each and every item. This means you showing up with a carrot dish that needs "just 15 just as delicious at room temperature.

5. No phones during dinner.

Before and after the meal, feel free to Snapchat and Instagram away. As soon as you sit down to dinner, your phone should be turned off and away!

6. Offer to help the host.

Ask the host if you can stop by early to help set the table or chop vegetables. Sign up for dish washing after dinner! Any extra steps you take show the hostess you appreciate all of her work.

7. Ask before you buy wine.

A great host will tell you what type of wine to bring, so that your job is easier and so that the wine goes with the food. If your host doesn't specify, ask what type of wine they want to serve at dinner.

8. Inform your host of any dietary restrictions.

As a guest, it is your responsibility to let the host know if you have any dietary restrictions. Z and I always try to give friends plenty of heads-up about our no pork/shellfish rule. You should let the host know as soon as possible, ideally when you accept the invite. 

9. Behave at the table.

I'm not against talking about politics or religion at the table, but as a guest, you should be on best behavior and not engage in any heated discussions.

10. Send an immediate thank you; follow up with a handwritten note.

A quick thank you text the night of will let the host know you had a great time. A handwritten thank you note the following week is still the best gesture of appreciation. 

Z's Birthday Brunch Menu

Z and I like hosting friends for parties, and birthdays are no exception. A few weeks ago, Z and I sat down to brainstorm menu ideas for his 26th birthday party, and Z decided on toast.

$4 toast is a trend here in San Francisco--bakeries are serving thick slices of their best bread, toasted and topped with toppings like cinnamon sugar, avocado, or Nutella. Z, like most normal human beings, likes all of those things, so he thought it would be a silly but delicious brunch idea.

We served five different types of toast, and then we had a mix-and-match station for our guests to make their own creations! We wanted a balance between savory and sweet toasts as well as dairy and dairy-free toppings. We served the following toppings: hummus and roasted tomato, avocado and flaky sea salt, Nutella and flaky sea salt, peanut butter with bananas and honey, and brie with honey butter.

A toast brunch menu is great because it is easy to put together, even easier to clean up, and really filling. I made the roasted tomatoes two days before, which means on the day of Z's birthday brunch, all I had to do was slice bread and apply the toppings. No real cooking required!

The secret is to make sure the bread is slicked thick. It ensures people have a substantial meal even if they grab only two pieces of toast, and it also gives a more luxurious feel. The same goes for small touches, like honey butter and flaky sea salt. They add just a touch of sophistication that elevates the entire meal.

We also served mimosas and iced coffee mint mojitos since we're in the middle of Indian Summer here in San Francisco.

I hope this inspires you to serve toast as part of your next brunch menu!

What to do with Wine Hostess Gifts

Today marks a day of sharing new content on entertaining. I am by no means a perfect host, but after multiple dinner parties and house guests, I am slowly learning tips and tricks to make things easier. I want to share these tips with all of you!

You host a few friends for dinner. You make a mean pot of meat sauce, pasta, a green salad, and a fruit crisp. Friends start to trickle in, and your BFF from work brings white wine. Now comes the age-old dilemma...do you serve the white wine, even though it doesn't go with your sauce, or do you keep it for later?

Here's how I handle the situation:

If the wine is perfectly chilled and the friend seems very eager to drink it: 

Go ahead and serve it! You can serve your friend's wine AND a wine that better matches your food. Let your guests choose their own adventure. In cases when a champagne comes perfectly chilled or it's a really intense and fancy wine that the guest seems excited about, it's a clear indicator the friend was hoping you'd open it up and share!

If the wine isn't chilled and doesn't work for your meal:

In these situations, I label the wine with the name of the person who brought it. I stole the idea to do this from Ina Garten. Then, the next time I have them over, I can make sure to serve that wine. For example, at my birthday party, two of my friends brought by special bottles--one a nice champagne, the other a bourbon-barrel cider. Now, when I invite these friends over again, I can plan a meal specifically around the wine they brought, and I can serve the wine and enjoy it with them. 

Such a brilliant idea, right? I love anything that encourages more dinner parties and time with friends. I can't wait to have Karl, Merissa, and Haynes over again for dinner!

Super Bowl Roundup

Happy Wednesday! In preparation for Super Bowl Sunday, I am sharing some of my favorite Hilary Stone Soup recipes that are perfect for a crowd. For all you football (and half-time show) fans, I got you covered!

Appetizers

Deviled Eggs
Goat Cheese Stuffed Dates
Greek Yogurt Dipping Sauce
Guacamole

Mains

Grilled Cheese Sandwiches and Tomato Soup
Grilled Turkey Sandwiches

Semi-Homemade Pizza
Turkey Chili 

Desserts

Banana Bread
Chocolate Chip Cookies
Pumpkin Whoopie Pies

Easy Turkey and Gravy

Believe it or not, I made Thanksgiving turkey in a slow cooker. Yes, a slow cooker.

This is by far the easiest way to make Thanksgiving turkey. For Friendsgiving, I wanted a simple and foolproof turkey that required little active cooking time, and this recipe was just perfect.

For this recipe, you need a LARGE slow cooker. Mine is on the smaller side, and it was a little tricky fitting in the turkey breasts.

Also, don't worry if you cannot find one whole turkey breast that weights 6-7 pounds, as this recipe calls for. I ended up using two turkey breasts and it turned out great.

Easy Turkey and Gravy

Recipe from America's Test Kitchen

Serves 6-8 people

3 tablespoon unsalted butter
1 onion, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup water
1/2 cup dry white wine
2 sprigs fresh thyme
2 bay leaves
1 (6- to 7-pound) whole, bone-in, skin-on turkey breast, trimmed
Salt and pepper

Melt butter in 12-inch skillet over medium-high heat. Add onion, carrot, celery, and garlic and cook until onion is softened and lightly browned, 8 to 10 minutes. Stir in flour and cook until golden brown, about 2 minutes.

Stir in 1 cup broth, scraping up any browned bits and smoothing out any lumps. Transfer to slow cooker.

Stir remaining cup broth, water, wine, thyme, and bay leaves into the slow cooker. Season turkey with salt and pepper and place, skin side up, into slow cooker.

Cover and cook until turkey reaches 165 degrees on instant-read thermometer, about 5-7 hours on low.

Transfer turkey to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes.

Let braising liquid settle for 5 minutes, then remove fat from the surface. Strain braising liquid into saucepan, discarding solids, and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.

Carve turkey and serve with gravy!

Thanksgiving Entertaining Tips

As a recent college grad, I am just getting used to serving as a host. At Stanford, no one hosted dinner parties. Though I love entertaining, I am still learning a lot each time I host a brunch or dinner party.

Thanksgiving, in particular, is especially tricky. You want delicious food, a beautiful home and tablescape, plenty of time to get dressed before guests arrive, and a relaxing day with family.

Here are some of my tips and tricks that really helped me as I was planning Friendsgiving! I hope they help make your Thanksgiving Day run smoothly!


Food:

• Decide where your priorities lie. I realized early on that I didn't want to spend all day cooking every single dish for Friendsgiving, so I delegated dishes and drinks to my friends. I got to focus on the three recipes I was particularly excited about--the turkey and gravy, cranberry sauce, and pumpkin tart.
• Make what you can the day before. I made my cranberry sauce and pumpkin tart on Friday evening instead of rushing through them on Saturday.
• If you are asking guests to bring food, remember that you will need to reheat dishes before serving. While my friends and I were drinking champagne, the mashed potatoes, stuffing, and brussel sprouts were warming up in the oven.
• Have two bowls for sauces and sides. That way, your guests aren't constantly passing cranberry sauce and gravy.

Tablescape:

• For an easy and beautiful tablescape, cover your table with a white tablecloth, then use craft paper as a runner. It creates a rustic feel that is perfect for Thanksgiving and other fall fetes. 
• Add color with napkins and flowers. I was able to find some great burgundy cloth napkins at World Market that brought in a fall feel to my table. Then, I used the burgundy as inspiration for my centerpiece!
• Know when to go to a professional. Theoretically, I could have made my own centerpiece with flowers from Whole Foods or Trader Joe's. Instead, I went to my new favorite flower shop, spent $20, and got a beautiful bouquet that looks 1000 times better than if I did it myself. Plus, it only took 10 minutes!
• Set the table in the morning. This will allow you to run the dishwasher again if you need more silverware, plates, glasses, etc.

Hope these tips help you stay organized this Thanksgiving!

Creamy Pumpkin Tart

Thanksgiving is not complete without a pumpkin dessert.

It doesn't need to be a pumpkin pie (some great pumpkin dessert options HERE and HERE), but somewhere should be a pumpkin dessert. 

I'll admit, pumpkin pie is not my favorite. The crust is often soggy and the filling isn't silky enough for me.

Then I found a recipe for a creamy pumpkin tart, and I realized this dessert might make everyone, both pumpkin pie fans and pumpkin spice cake fans alike, happy.

This tart has a gingersnap crust and a pudding-like pumpkin filling, lightly flavored with cinnamon, ginger, cloves, and allspice. Then it is topped with lightly sweetened whipped cream right before serving.

Instead of mimicking a pumpkin pie, it really more like a fall-flavored cream pie--cookie crust, creamy pumpkin filling, and whipped cream.

And the two best things about the recipe? 1) it only requires 15 minutes of baking AND 2) it has to be made the night before, giving you extra time on Thanksgiving day to focus on the main meal.

Enjoy!

Creamy Pumpkin Tart

Recipe from Butter Me Up Brooklyn

Serves 8-10 people

Crust:

1 1/2 cups finely crushed gingersnap cookie cookies

2 tablespoons brown sugar

pinch of salt

4 tablespoons butter, melted and slightly cooled

Creamy Pumpkin Filling:

8 ounces cream cheese, room temperature

4 tablespoons butter, room temperature

1 cup powdered sugar

1 tablespoon brown sugar

1 1/2 teaspoons vanilla

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 3/4 cup (one 15 oz can) pumpkin pie puree 

Whipped Cream Topping:

1 cup heavy cream

2 tablespoons sugar

2 teaspoons vanilla

For the crust:

Preheat your oven to 350 degrees. In a medium bowl, combine all of the crust ingredients and mix until it resembles wet sand. Press the crumbs into a 9-inch tart pan. 

Use the bottom of a measuring cup to pack in the crumbs, making sure you cover the sides as well. Bake for 15 minutes, then let cool.

For the filling:

Beat together the cream cheese and butter with an electric mixer until smooth and creamy. Mix in the powdered sugar and brown sugar.

Then, add the vanilla, pumpkin pie spice, and pumpkin puree. Mix until smooth and well-combined. 

Next, set a fine-mesh strainer over a medium sized bowl. Using a spatula, press the filling through the strainer. This will make sure your filling is extra-smooth!

Pour the filling into your cooled crust. Use an offset spatula to smooth the filling into an equal level. 

Cover with plastic and chill overnight.

For the whipped topping:

Just before serving, beat together the cream, vanilla, and sugar. Spread over the chilled tart. Now, it's ready to eat!

Thanksgiving Cranberry Sauce

In my family, the cooking of cranberry sauce marks the beginning of the holiday cooking.

Because cranberry sauce can be stored in the fridge for a few days (typically seven days), it is the first thing we make. It's an easy thing to knock off the list before you start on the pies, sides, and turkey.

If you are a total novice cook, but still want to bring something delicious and tasty for Thanksgiving, offer to bring the cranberry sauce! Homemade cranberry sides always taste better than the jello from the can, and it is uber-easy to cook.

And of course, this cranberry sauce is just as delicious on turkey sandwiches, grilled cheeses, cheese plates, and on top of pancakes as it is with your turkey dinner.

Enjoy!

Easy Cranberry Sauce

Recipe from Cook's Illustrated

3/4 cup water

1 cup sugar

1/4 teaspoon table salt

12 oz. bag frozen cranberries

Bring water, sugar, and salt to a boil in a medium saucepan over high heat. Once sugar has dissolved, stir in cranberries. 

Return the pan to a boil. Reduce heat to medium and simmer until two-thirds of the berries have split open and the sauce is slightly thickened (about 7-8 minutes).

Cool to room temperature and serve.