your winter
entertaining guide
table of contents Page 1
Ski Weekend Away Page 5
Mardi Gras Party Page 8
Weeknight Spring Cocktails
ski weekend away
SKI WEEKEND
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ski weekend away Playlist These Motown Classics are sure to be a crowd pleaser.
Cocktail While you’re likely packing beer and wine (and seltzers) for the weekend, a cocktail with some personality is a fun thing to look forward to. Margaret always gravitates towards an Old Fashioned (with Bulliet bourbon please) while Jen would stick with tequila and is eyeing this pomegranate margarita
Outfit We’ve been eyeing this Kilte set and this cozy cardigan for apres-ski-lounging.
Menu When traveling to a rental (or second home), the weekend location isn’t likely to have a well-stocked kitchen. Hence, we’re making or prepping both dinners in advance to keep the focus on the skiing. For night one, we’re making Modern Proper’s AwardWinning Chili (trust us, it’s worth the hype). If you have vegetarians in the crowd (or have a larger group), consider making a second meat-less chili. We love the Black Bean, Butternut Squash and Swiss Chard Chili recipe from our Hostess Handbook. For night two, we’re taking a cue from our friends at Habitual Hostess and doing slow-cooker carnitas tacos. You could make the carnitas in advance and bring with you or travel with your slow-cooker and let the meat cook while you ski.
Seasonal Flowers Skip the flowers and bring some games. We love Code Names for adults and Uno for families!
weekend packing checklist Don’t forget your portable speakers and chargers Pack any games for apres ski Batch your cocktails in advance (transport them in this jug) Pack your wine and other beverages
Make your chili 1-2 days in advance (trust us, it’s better this way) Pull out cocktail napkins Pack all your taco ingredients plus your slow-cooker if you’re making the meat there Check to see if your rental has a coffee maker and pack either ground or k-cups
SKI WEEKEND
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ski weekend away recipes Old Fashioned Ingredients
Instructions
1 sugar cube (1 teaspoon granulated white sugar*) 1 tsp water 3 to 4 shakes Angostura bitters 2 oz bourbon 1 Luxardo cherry (optional) orange peel
1. Add sugar cube to a lowball glass. Top with water and bitters, then use a muddler to combine until the sugar is nearly dissolved. 2. Add the bourbon and a large ice cube. Stir vigorously for 10 seconds or until the liquid is chilled. 3. Add a cocktail cherry, if desired. Gently twist the orange peel over the glass, in order to express its oil into the cocktail, then add the orange peel as a garnish. 4. Serve immediately and enjoy. Cheers!
Pomegranate Margarita Ingredients
Instructions
4 tbsp (2 oz) blanco tequila, such as Teremana 2 tbsp (1 oz) pomegranate juice 1.50 tbsp (3/4 oz) fresh lime juice 1 tbsp (½ oz) agave nectar Pinch of salt 1 lime wheel, for garnish Ice
1. Add tequila, pomegranate juice, fresh lime juice, agave nectar and salt into a cocktail shaker filled with ice. Shake vigorously until outside of shaker is frosty 2. Strain into a rocks glass filled with ice. 3. Garnish with lime wheel.
Slow Cooker Carnitas Ingredients 1 tbsp chili powder 2 tsp ground cumin 2 tsp dried oregano Kosher Salt 1 tsp ground black pepper 1/2 tsp garlic powder 2 tbsp avocado oil 4 lb pork shoulder, excess fat trimmed 4 cloves garlic, sliced 1 yellow onion, sliced 1 c orange juice, preferably fresh squeezed 2 tbsp fresh squeezed lime juice 1/4 c chicken broth 1 bay leaf 1 lime
Instructions 1. In a small bowl, combine chili powder, cumin, oregano, salt, pepper and garlic powder. Season pork shoulder generously with kosher salt, then with spice mixture. 2. Heat avocado oil in a large pan over mediumhigh heat. Sear pork shoulder 3-5 min per side until there is a nice crust all over. 3. Place garlic, onions, orange juice, lime juice, chicken broth, bay leaf and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hrs or high for 4-5 hrs. 4. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt to taste and the juice of one lime. 5. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 min. 6. Served with pickled onions, sliced avocado and a sprinkle of cilantro. SKI WEEKEND
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ski weekend away recipes Chili Ingredients 1 lb 80/20 ground beef 1 lb ground pork 1 large yellow onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 4 large garlic cloves, minced 1 tsp sea salt, plus more to taste 1 tsp freshly cracked black pepper 1 (13.5-oz) can black beans, drained and rinsed 1 (13.5-oz) can kidney beans, drained and rinsed 1 (13.5-oz) can pinto beans, drained and rinsed 1 (28-oz) can diced tomatoes 1 (19-oz) can red enchilada sauce, mild ½ cup mild chili powder 2 tsp ground cumin 2 bay leaves 2 tbsp sugar 1 tsp cayenne pepper (optional) 2 tsp Tapatio hot sauce (optional)
Instructions 1. Prepare the biscuit dough, cut out the small biscuits, and bake in a 450 degree F oven for 10-12 minutes. Brush with melted butter and let them cool slightly. 2. Split a biscuit in half, spread both sides with butter or another condiment of choice, and add a couple of thin slices of Virginia country ham. Replace the top of the biscuit to close the sandwich and serve!
SKI WEEKEND
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mardi gras party
MARDI GRAS
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mardi gras party Menu
Playlist Lean into the Cajun theme with this Zydeco mix
Cocktail When (pretending to be) in Rome, you have to drink what the locals drink. We love this take on a Hurricane. Good luck (wink wink)!
Outfit We are loving Sezane’s sweaters and think this one or this one, paired with jeans, would be the perfect athome entertaining look (and on theme).
For this party, we’re serving gumbo and salad, and topping it off with King Cake. Margaret makes gumbo all year long and swears by this combination - the roux from this recipe and the remainder of the gumbo from this recipe. We can’t stop eating this winter salad and think it’s the perfect pairing. For the King Cake - have it shipped from here or here (true local sources).
Seasonal Flowers Keep it simple by sticking with traditional Mardi Gras colors and accoutrement. Put our olive and clear Starry Night votives and a slew of our San Miguel de Allende bud vases down the center of your table (points if you find purple, yellow and green flowers). Then layer in Mardi Gras classics, like beads, masks, and feathers.
MARDI GRAS 5 MARDI GRAS 5
30 min out checklist Ideally your gumbo was made the day before, so pull it out to warm Finish making your salad dressing Make a batch of hurricanes Turn on your Zydeco tunes Pull out your glasses for the bar - wine and rocks
Spot check your powder room add a fresh towel and a vase with a bloom Clear a place to serve your meal and prep any serving pieces Plate all your appetizers Open your front door Pour yourself a drink
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mardi gras party recipes Hurricane Ingredients 2 oz light rum 2 oz dark rum 2 oz passion fruit juice 1 oz orange juice 1/2 oz fresh lime juice 1 tbsp simple syrup 1 tbsp grenadine Orange Slice and Cherry
Instructions 1. Shake all ingredients in a cocktail shaker with ice. 2. Strain into a hurricane glass then garnish with orange slice and cherry and serve.
Quick & Easy Gumbo Ingredients 2 c pre-cut frozen okra 5 T olive oil salt& pepper 5-6 c low sodium chicken broth 2 T flour 1 c finely diced yellow onion 1 c finely diced green bell pepper 3/4 c finely diced celery 2 garlic cloves, minced 1 T tomato paste 1/2 t cayenne pepper 1/4 t dried thyme 2 c shredded chicken 12 oz cooked andouille or kielbasa sausage 2 c rice 2 T chopped fresh parsley for serving
Instructions 1. Preheat oven to 425. 2. Line a large baking sheet with parchment paper and spread the okra over the baking sheet. Drizzle with 1 T oil and evenly coat. Season with a pinch of salt & pepper. Roast until golden brown (20-25 min). Set aside. 3. In a large bowl, combine 1 c of broth with flour. Whisk until flour has dissolved. Set aside. 4. In a large pot or Dutch oven, heat the remaining 4 T of oil over medium-high heat. Add the onion, bell pepper, celery. Season with a pinch of salt & pepper and cook, stirring occasionally, until tender, about 6 minutes. Reduce the heat to medium and add the garlic, tomato paste, cayenne pepper, and thyme. Cook for another 2 minutes. While whisking, slowly add the flour mixture, stirring constantly until well combined and thickened to a gravy-like consistency, about 3 minutes. Once thickened, slowly pour in 3 additional cups of broth, stirring constantly. Bring the soup to a simmer and let cooked, uncovered for 10 minutes to allow the flavors to meld and the soup to thicken. 5. Stir in the shredded chicken, sausage, and roasted okra. Add an additional 1-2 cups of broth until the gumbo reaches your desired thickness. We like ours on the thinner side, so 1-2 cups. Taste and adjust with more salt & pepper if needed. Serve over rice and garnish with parsley.
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weeknight spring cocktails
WEEKNIGHT COCKTAILS
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weeknight spring cocktails Menu
Playlist This oldies mix is perfect for any group!
Cocktail We know that it is likely cold in most parts of the country, but by the time early March hits, we are ready for warmer weather. So we’re faking it ‘til we make it with this spring-like drink. The color, the name, the taste will all help you channel the upcoming season.
Outfit If it’s warm enough, we’re breaking out this matching set. If the temperatures are low, we’re choosing this soft blue sweater and busting out our white jeans.
Since this is a weeknight event we’re keeping the food really simple. We’re making spiced nuts, popcorn and pimento cheese with crackers. We’re using the spiced nut recipe and the pimento cheese recipe from our Hostess Handbook (see below) but you can always purchase everything from the store.
Seasonal Flowers We’re channeling spring and warmer weather, so we’re hoping to find some brightly colored flowers and fresh greenery and will put them in our San Miguel de Allende bud vases or Lettuce Leaf Vase (depending on the volume and size we find).
MARDI GRAS 5 MARDI GRAS 5
30 min out checklist Ideally your gumbo was made the day before, so pull it out to warm Finish making your salad dressing Make a batch of hurricanes Turn on your Zydeco tunes Pull out your glasses for the bar - wine and rocks
Spot check your powder room add a fresh towel and a vase with a bloom Clear a place to serve your meal and prep any serving pieces Plate all your appetizers Open your front door Pour yourself a drink
WEEKNIGHT COCKTAILS
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weeknight cocktail recipes The Madras Ingredients
Instructions
1 1/2 oz vodka 3 oz cranberry juice 1 oz orange juice Lime wedge, for garnish
1. Pour all ingredients into a highball glass filled with ice. 2. Stir all ingredients 3. Garnish with a lime wedge. Serve and enjoy.
Pimento Cheese Ingredients
Instructions
1 large clove of garlic, crushed 2 oz diced pimientos 2 c coarsely grated sharp white cheddar cheese 2 c coarsely grated sharp yellow cheddar cheese 1/3 c good mayo Sea salt, black pepper, cayenne pepper to taste
1. Combine garlic, pimientos with liquid, and cheeses. 2. Stir in mayo to taste and season with salt and peppers. 3. Goes well with apple slices, crudite, toasted bagette slices and crackers.
Sweet & Spicy Nut Mix Ingredients 1/4 c unsalted melted butter 1/2 t cayenne pepper 2 tsp cajun seasoning 2 tsp ground cumin 3.5 tbsp granulated sugar, divided 8 oz whole unsalted cashews 8 oz whole raw almonds 8 oz pecan halves 3 ea dried pineapple rings, 1/2" diced 1/2 tbsp salt
Instructions 1. In a large saute pan or skillet, melt butter over medium heat 2. Add cayenne, cajun seasoning, cumin and 3 T sugar. Cook stirring constantly until butter begins to foam 3. Add nuts immediately. Cook, stirring constantly, until nuts begin to brown and toasted, 4-6 minutes 4. Remove from heat and pour nuts onto a screen with a sheet pan underneath 5. Allow nuts to cool, toss with pineapple, salt and 1/2 T sugar 6. Store in an airtight container.
WEEKNIGHT COCKTAILS
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