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Recipes & Entertaining Ideas

Filtering by Tag: Christmas

Copper Holiday Centerpiece

Marc J. Sievers

While you are planning your holiday soirée, remember the flowers! An earthy and elegant arrangement makes for the perfect centerpiece. I love the rustic charm of a small copper pot as the vessel for a French-inspired collection of roses and greenery, which creates an arrangement that is sophisticated and does not overwhelm the table.

The best part is that all of the fabulous flowers (and herbs!) can be found at most grocery stores. While you are out picking up a few last-minute ingredients, you can also bring home simple florals to recreate this arrangement. I used red roses, spray roses, seeded eucalyptus, and rosemary for this holiday-themed bouquet. To make the arrangement, use small pieces of floral foam that fit snuggly into the container to help stabilize the bouquet. Also, throughout the year, keep an eye out for interesting vessels to hold your other arrangements, like vintage copper pans, porcelain, and glass vases of varying sizes. Florals do not have to be complicated, so be creative and experiment with different blooms and containers. You can adapt them for any season or occasion!

 
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 A Few Simple Tips to Create an Arrangement

  • Fill a deep bowl or stock pot with warm water and place a piece of floral foam on top of the water, letting it fully submerge on its own. This is the best way to ensure it absorbs as much water as possible.

  • To help your arranging go more quickly, organize your florals and remove any undesirable petals, stems, or leaves prior to assembling the arrangement.

  • Cut the stems of the roses on the diagonal to allow the blooms to take in more water while in the arrangement.

  • Add the rosemary the day of your soirée to be sure it is fresh and vibrant in the arrangement. Also, be sure to shave off the tough outer bark at the base of the stem, and slice the stem up the center so that it can take in water more easily.

  • I like mixing spray roses and regular roses together in the same color. This adds contrast and visual interest from every vantage point around the table while maintaining a sophisticated look with a unified color palate.

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Festive & Fabulous Last-Minute Holiday Ideas

Marc J. Sievers

I love the last few days leading up to Christmas, there is a frenetic buzz in the air, everything seems to smell like peppermint and cloves, and the decorations on the streets and in the windows are like no other time of year!  I was asked by WGN Chicago for my top tips on some last-minute holiday ideas and I think I came up with a few you are going to absolutely love - and best of all you can find everything at your local grocery store!  Below is the clip for you to watch and hopefully get inspired to some festive cheer to your home this time of year!  Here are the recipes for my Cointreau Chocolate Ganache and Cointreau Winter Cider.  Sending love, hugs, and well wishes from my home to yours - Happy Holidays! 

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Warm Winter Glühwein

Marc J. Sievers

My Warm Winter Glühwein - Inspired by a recent trip to Berlin, Germany for a grand tour of the Christmas markets! Napkins: Britten Couture Home. Cup & Saucer: Cassandra's Kitchen.

In early December I had the pleasure of traveling to Berlin, Germany with my dear friend Jennifer to celebrate her milestone birthday!  Like me, she is a lover of all things Christmas, and the trip was on her bucket list of places to travel.  The plan was to stay in the center of Berlin and spend a week visiting museums, restaurants, and of course the Weihnachtsmarkts (Christmas markets) that are situated all throughout Berlin!

A favorite (and very stylish!) market was WeihnachtsZauber at the Gendarmenmarkt.  This is one of the most popular Christmas markets in Berlin during the festive Christmas season. Framed by the Französischer Dom, the Konzerthaus, and the Deutscher Dom, a small tent city with more than 1,000 strings of light appears like magic each year in this centrally-located square that house artisans selling handmade ornaments, candles, gifts, and casual food stalls.  Besides the many wintry delights at the market stalls, Michelin-starred chefs offer their haute cuisine in heated tents.  This market was so enchanting, we went twice! 

All of the markets, bars, and restaurants offer different variations of warm Glühwein—based on either red or white wines (I like to use a Cotes du Rhone or Chardonnay) infused with dried spices, honey, and orange peel, which is served warm and typically with a shot of liqueur like amaretto, brandy, or dark rum.   After being outside wandering the streets of Berlin this is a very much welcomed drink to help warm your hands and your tummy!

My Warm Winter Glühwein uses a white wine base and infused with aromatics that add incredible flavor and fabulous notes of the wintry holidays.  I love having a pot of this on the stove as company arrives—it is a fabulous drink to serve as a welcome, but also makes the house smell so wonderful!

From my kitchen to yours – Happy Holidays!


Warm Winter Glühwein

Ingredients (serves 4)

  • Orange – outer peel of 1 orange

  • Cloves – 15 whole cloves

  • White Wine – 1 bottle (750 ml), Chardonnay, dry variety recommended

  • Honey – 4 tablespoons

  • Star Anise – 4 whole pods

  • Ginger – 2 pieces, fresh, 1-inch each, peeled, thinly sliced

  • Cinnamon Sticks – 3

  • Sparkling Water – 1½ cups

  • Dark Rum – 4 tablespoons

  • Orange Liqueur – 2 tablespoons

Directions

  1. Start by inserting the whole cloves into the pieces of orange peels.

  2. Next, in a medium sauce pan set over medium heat, add the wine, honey, star anise, ginger, cinnamon sticks, and the orange peels dotted with cloves. Allow to come to a simmer, reduce the heat to low, cover and barely simmer for 30 minutes.

  3. Using a slotted spoon, remove all of the dried spices and orange peels. Set aside to use as garnishes.

  4. Lastly, stir in the sparkling water, dark rum, and orange liqueur. Gently reheat and serve warm.

Tip: I found that adding in sparkling water at the end gave this warm cocktail a slightly effervescent finish and lighter texture.

Idea: You can also make this in advance by following steps 1,2, and 3.  If you plan to serve it later that day, just leave it to cool on the stove top.  Before serving, gently reheat over medium heat, and add the sparkling water, rum, and orange liqueur.  If you want to make it and store it, allow it to cool completely, transfer it into a container, and refrigerate for up to 1 week.  Before serving, gently reheat over medium heat, and add the sparkling water, rum, and orange liqueur.

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Apple & Herb Wellington

Marc J. Sievers

When I began testing this recipe for my new cookbook Table for Two: Cooking and Entertaining for You and Your +1, the combinations of ingredients seemed endless (and they really are!).  I finally settled on a selection of fresh herbs, apple, fragrant fennel and onions.  To give it even more “body”, I added Gruyère cheese that I diced into very small cubes.  This prevented the filling from getting too heavy with melted cheese, and instead created pockets of gently melted Gruyère that added the right amount of richness to the finished dish.  Keep in mind, this recipe does make two larger portions, so I like to serve it alongside a salad dressed in my French Bistro Vinaigrette

What I love most about this recipe is that you can interchange the fresh herbs and filling and have it adapt to be season specific.  During the fall and winter, I like to use fresh sage and rosemary (a perfect vegetarian main course for the holidays!), and replace the parsnip with butternut squash.  In the spring and summer, I love using basil and chives, and replace the apple with zucchini.

Like this recipe, so many other recipes from Table for Two are adaptable to help make entertaining as easy, elegant, and as truly delicious as possible, for you and your plus one!


Apple & Herb Wellington

Ingredients (serves 2)

  • Olive Oil – 3 tablespoons

  • Fennel – ¾ cup, ½-inch diced

  • Yellow Onion – 1 medium, ½-inch diced

  • Parsnip – 1 medium, peeled, ½-inch diced

  • Pink Lady Apple – 1 medium, ½-inch diced

  • Thyme – 2 teaspoons, finely minced, fresh

  • Sea Salt – ¾ teaspoon

  • Black Pepper – ¾ teaspoon

  • Garlic – 2 cloves, finely minced

  • Parsley – 3 tablespoons, finely minced, Italian flat-leaf variety recommended

  • Whole Cashews – ⅓ cup, rough chopped

  • Golden Raisins - ⅓ cup

  • Parmesan Cheese – 2 tablespoons, freshly grated, Parmigiano-Reggiano recommended

  • Gruyère Cheese – 3 ounces, ¼-inch cubed

  • Frozen Puff Pastry – 1 sheet, thawed overnight in the refrigerator

  • *Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water

Directions

1.     Start by preheating the oven to 400 degrees F.  Line a half sheet pan with parchment paper.  Set aside.

2.     In a medium sauté pan set over medium heat, add the olive oil.  Once hot, add the fennel, onion, parsnip, apples, thyme, salt, and pepper.  Cook for 10-12 minutes, stirring occasionally, until very tender, but not brown.

3.     Add the garlic and parsley and continue cooking for another 1 minute, being careful not to burn the garlic.  Transfer to a medium bowl to cool for 5 minutes.  Once cooled, stir in the cashews, raisins, and both cheeses.

4.     Next, on a lightly floured surface, roll out the thawed puff pastry dough to be roughly 12x14-inches.  Cut the dough in half creating 2 pieces measuring 12x7-inces.

5.     Divide the filling evenly onto half of each piece of dough, leaving a ½-inch border.  Brush the border with egg wash*, and fold over top the other half of each side of the dough.  Using the tines of a fork, seal the edges by of the dough by pressing the tines lightly into the dough.  Do this on all three sides or each packet.  Transfer to the prepared baking sheet.

6.     Brush the tops with egg wash*.  Using a small knife, cut three slits on the top of each packet.

7.     Bake for 15-20 minutes, or until the pastry is puffed up and golden brown.

8.     Remove from the oven and allow to cool for 5 minutes before serving.

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Simmering Winter Potpourri on WGN

Marc J. Sievers

During the winter, I love to have a pot simmering on the stove filled with quintessential seasonal aromatics that make my home smell welcoming and festive.  Just before Christmas, I had the pleasure of showcasing some last-minute decor ideas on WGN News and this (along with a few others!) was a hit in the newsroom!  My Simmering Winter Potpourri does just the trick!  Things like cinnamon, orange, rosemary, and even Balsam branches gently release their fragrance in spiced apple cider and fill the air with the most wonderful scent.  The best part is all you need to do is add more apple cider or water as needed and your home will smell like a wintery wonderland!  

Happy Holidays - from me to you!   


Simmering Winter Potpourri

Components

  • Apple Cider – 2 cups

  • Water – 3 cups

  • Orange – 1 large, sliced ½-inch thick

  • Rosemary – 3 springs, fresh

  • Balsam Branches – 8 small springs

  • Cinnamon Sticks – 3

  • Cloves – 10, whole

Directions

  1. Add all of the components to a saucepan and bring to just under the boil. Then, reduce the heat to simmer. Allow the aromatics to simmer throughout the day or evening, adding more water and apple cider as necessary.

Order a signed copy of my cookbook Entertaining with Love!

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Deck Your Home with All Things Jolly!

Marc J. Sievers

During the holidays, time can play a huge roll when it comes to finishing the little details.  Use the ideas I’ve created here to help set the mood for a festive soirée and still have time to bake those 21 dozen decorated cookies you planned on giving out to your friends and colleagues this year (remember that idea you got after a bottle of wine and endless hours on Pinterest?!).

I believe that each and every day should be festive, stylish, and simple.  When I am coming up with holiday décor ideas I try to use easily-found components, concepts that do not take hours to complete, materials that are budget friendly, and most importantly ideas that won’t take an entire weekend to finish.  This year, I wanted to add a bit of holiday cheer to everyday items commonly found around the house, your local grocery store, and maybe a quick trip to a craft store (don’t worry, I promise no glitter!).  And since I live in a mid-rise, I also wanted to highlight holiday ideas that don’t require “storage” after—making them perfect for a smaller space to add a festive touch!

This is my favorite time of year, and I want to take as much time as I can celebrating and entertaining my friends, family, and clients—with my simple ideas here you will be able to join the party and deck your home with all things jolly!

My original article was written for FW: Chicago Magazine - Holiday Edition


Tinsel Bowl:

This crystal bowl filled with mini LED battery-operated lights and silver tinsel is a must for part of your holiday décor this year!  The effect of the sparkling crystal against the shiny tinsel, all illuminated with tiny lights adds a “WOW!” factor to any table, sideboard, or entry.  The same concept can be done in any clear vessel—so use your imagination!  Imagine multiples of these down the center of your dining table for a dinner party – I’ll bring the champagne!


Ribbon Napkin Rings:

A simple white cotton napkin gets a festive and glamorous makeover with the addition of tartan plaid ribbon, tied in a big bow, then adorned with a sprig of fresh rosemary and crystal chandelier prisms (which I found on Amazon.com).  At the end of your dinner party (or buffet), encourage guests to take the crystals home to adorn their tree—an instant take-away bobble—and enjoy for years to come!  


Peppermint Hurricanes:

Plain glass hurricanes and unscented white pillar candles turn into a winter wonderland with peppermint candies and regular coarse Kosher salt—all available at your local grocery store!  Fill the bottom ¼ full of peppermints then pour spoonfuls of coarse salt over the candies.  Not only does the salt take on a snow-like effect, it also helps to stabilizes the candle base.  Place these all over your home to instantly add a bit of holiday cheer to any room or table.


Silver Tray with Cards

A silver tray filled with holiday cards set either atop a coffee table or under your Christmas tree is probably the chicest way to both display and contain all of those “fa la la” greetings!  If you don’t have a silver tray (I find mine at flea markets and thrift stores) a decorative bowl or even a large platter will work just fine.  


Bow-Tied Flutes:

Transform everyday stemmed glassware with the addition of tiny red velvet bows to add instant holiday cheer!  These charming little bows already come with a twist-tie closure, making the application just a few twists away (martini, anyone?)!  Best of all, after your soirée, you can either save the bows for next year or use them to decorate packages!  


Cinnamon Bundles:

Easily found at your local grocery store, cinnamon sticks tied in little bundles with velvet ribbon are the perfect addition to the doorknob of a powder room, as package ties, around a wine bottle for a host/ess gift, or even hung throughout your Christmas tree to add a spicy scent (especially if you have a faux tree).  A little spice, and everything nice!

Order a signed copy of my cookbook Entertaining with Love!

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Apple Salad with Croutons

Marc J. Sievers

One of my favorite things about writing recipes is surprising readers and my guests with complex flavors by using everyday ingredients!  My Apple Salad with Croutons made its television debut on WGN TV Midday News: Lunchbreak and the star of the dish was my simple and incredibly flavorful homemade vinaigrette!

I made the vinaigrette with cinnamon, honey, and apple cider vinegar as my secret ingredients.  All of those flavors are classic combinations with apple, and the addition of tart cranberries, intense Blue Cheese, nuts, and crunchy croutons creates a layered and complex salad with wonderfully everyday ingredients. A match made in food-flavor heaven!  In fact, I served this same salad on Thanksgiving Day, and the entire platter was devoured with guests actually asking for seconds – of salad!  


Apple Salad with Croutons

Ingredients for Salad (serves 8)

  • Granny Smith Apple – cored, and thinly sliced

  • Honey Crisp Apple – cored, and thinly sliced

  • Lemon - juice of 1 lemon

  • Apple Cider Vinegar – 1/3 cup

  • Honey – 1/3 cup

  • Cinnamon – 1 teaspoon

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

  • Olive Oil – ¼ cup

  • Dried Cranberries – ½ cup

  • Pistachios – ½ cup

  • Candied Pecans – ½ cup

  • Blue Cheese – 4 ounces, crumbled

  • Arugula or Spring Mix – 8 ounces

Directions for Salad

  1. Start by placing the cut apples in a large bowl of cold water. Add the lemon juice, and allow to sit until ready to serve.

  2. Meanwhile, mix vinegar, honey, cinnamon, salt, and pepper in a small bowl. Slowly drizzle in the olive oil, whisking vigorously. Set aside.

  3. Drain the apples.

  4. Arrange the greens down the center of a big platter. Add the apples, dried cranberries, pistachios, pecans, and blue cheese on top. Drizzle evenly with the vinaigrette.

  5. Serve immediately.

Ingredients for Croutons

  • Demi Baguette – cut into ½-inch cubes

  • Butter – 3 tablespoons, unsalted

Directions

  1. In a medium sauté pan set over medium heat, add the butter. Once melted, add the bread cubes.

  2. Toast for 5-7 minutes, tossing occasionally, until lightly brown.

Order a signed copy of my cookbook Entertaining with Love!

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Pumpkin Spice Trifle

Marc J. Sievers

My Pumpkin Spice Trifle is one of my all-time favorite desserts to make during the holidays!  Filled with the most flavorful Spiced Pound Cake and luxurious Pumpkin Orange Pastry Cream, this trifle will be a fabulous addition to your holiday soirée.  While there a few steps for each component, a majority of them like the pound cake and pastry cream can be made up to three days in advance and stored in the refrigerator.  Then, all you need to do is make some Vanilla Whipped Cream, and then assemble the trifle!

You can also assemble this dessert in individual glass bowls or parfait glasses.  Simply follow the same assembly instructions but for each individual dish.  The dessert can sit out for a couple of hours, making it a perfect seasonal dessert for entertaining.  This is one of those desserts that you and your guests will always remember – and ask for year after year!


Pumpkin Spice Trifle

Ingredients (serves 8)

Pumpkin Orange Pasty Cream

  • Half and Half – 2 cups

  • Egg Yolks – 6 extra-large, at room temperature

  • Butter – 1 tablespoon, unsalted, at room temperature

  • Granulated Sugar – ¼ cup

  • Dark Brown Sugar – ¼ cup, lightly packed

  • Pumpkin Purée – ½ cup (not pie filling)

  • Cinnamon – ½ teaspoon

  • Orange Zest – 1½ tablespoons, finely grated

  • Vanilla – 1½ teaspoons, pure extract

  • Honey – 1½ tablespoon

  • Fine Sea Salt – ¼ teaspoon

  • Cornstarch – ¼ cup

Spiced Pound Cake

  • Butter – 2 sticks, unsalted, room temperature, plus more for preparing pans

  • Eggs – 4 extra-large, room temperature

  • Flour – 3 cups, all-purpose, plus 2 tablespoons

  • Baking Powder – ½ teaspoon

  • Baking Soda – ½ teaspoon

  • Kosher Salt – ¾ teaspoon

  • Buttermilk – 1 cup, at room temperature

  • Vanilla – 1½ teaspoons, pure extract

  • Honey – ¼ cup

  • Sugar – 2 cups, granulated

  • Golden Raisins – 1 cup

  • Cinnamon – 1 teaspoon

  • Cloves – ½ teaspoon

  • Allspice – ½ teaspoon

  • Nutmeg – ½ teaspoon, freshly grated

  • Ginger – ½ teaspoon, dried

Vanilla Whipped Cream

  • Heavy Cream – 2 cups, very cold

  • Granulated Sugar – 2 tablespoons

  • Vanilla Extract – 1 tablespoon, pure extract

Components

  • Fleur de Sel Caramel – 5 tablespoons, store-bought

  • Gingersnap Cookies – 9 ounces, lightly crushed

Directions

Pumpkin Orange Pastry Cream

  1. In a medium heat-proof bowl, whisk together the egg yolks, both sugars, pumpkin purée, cinnamon, orange zest, salt, and cornstarch until smooth. Set aside.

  2. Next, in a medium-sized sauce pan set over medium heat add the milk and heat until just under the simmering point.

  3. Remove from the heat and, very slowly, add the hot milk to the pumpkin mixture in small amounts while whisking constantly.

  4. Return the mixture back to the sauce pan and cook over medium heat, whisking constantly for 7 to 9 minutes, until very thick. Do not be alarmed when the mixture turns lumpy.

  5. Remove from the heat and add the butter and vanilla. Whisk vigorously until smooth, about 2 minutes.

  6. Place a piece of plastic wrap directly on the custard. Refrigerate until completely cool, or until ready to use - up to 3 days.

Spiced Pound Cake

  1. Preheat oven to 350 degrees F. Lightly butter and flour (2) 9x5-inch loaf pans and set aside. Toss the raisins with 2 tablespoons of flour and set aside.

  2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 5 minutes.

  3. With the mixer turned to low speed, add the vanilla, honey, and eggs one at a time, allowing each to fully incorporate. Turn the mixer off.

  4. Next, in a large bowl sift together the remaining flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and ginger.

  5. With the mixer running on low speed, add the flour and buttermilk alternately, beginning and ending with the flour. Then, scrape down the sides and bottom of the mixing bowl and fold in the raisins.

  6. Transfer the batter evenly between the prepared pans. Tap the pans on a flat surface to release as many air bubbles as possible.

  7. Bake for 45 to 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.

  8. Once you have removed the loaves from the oven, allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.

Vanilla Whipped Cream

  1. In the bowl of an electric mixer fitted with a whisk attachment, add the cold cream and whisk on low.

  2. Gradually raise the speed of the mixer from low to high, making sure the cream does not splatter out of the bowl.

  3. Once the cream begins to thicken, add the sugar and vanilla. Whisk until it forms stiff peaks, or about 1 to 2 minutes.

Assembly

  1. Cut the pound cake into ½-inch thick slices.

  2. Place a layer of cake in the bottom of a 2½ to 3-quart glass serving bowl, cutting the pieces to fit as necessary. Drizzle with 1 tablespoon of caramel. Top with a layer of the pastry cream, then a layer of whipped cream, then sprinkle with crushed gingersnap cookies.

  3. Repeat the same process 3 more times. The completed trifle will have 4 glorious layers.

A Helpful Preparation Timeline

  1. First, bake the Spiced Pound Cake - up to 3 days in advance.

  2. Then make the Pumpkin Orange Pastry Cream - up to 3 days in advance.

  3. When you are ready to assemble, find your favorite trifle dish, have your store-bought components ready, and then make the Vanilla Whipped Cream.

  4. Assemble the Pumpkin Spiced Trifle and serve!

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Mulled Wine

Marc J. Sievers

Every year Ryan and I attend the Christkindlemarket in Chicago which is inspired by the Christkindlesmarkt in Nuremberg, Germany.  The Christkindlmarket Chicago brings cherished German and European traditions, with international flair and local charm, to Chicago.  One of my favorite things to get every time I go is something called Glühwein or mulled wine usually made with red wine along with various mulling spices.  It is typically served hot and is a traditional drink during colder months.  Think of it like the European cousin of Sangria.

My version of Mulled Wine gets it's depth of flavor from a good Cabernet Sauvignon, spiced apple cider, peppercorns, and other aromatics!  You can allow the wine to sit on the stove at the lowest heat keeping it warm throughout your party and guests can serve themselves.  Of course, this can be made days in advance and stored in the refrigerator.  When you are ready to serve, gently re-heat over a low flame, then toast to good health!


Mulled Wine

Ingredients (serves 6)

  • Spiced Apple Cider – 4 cups

  • Cabernet Sauvignon – 1 bottle (750ml)

  • Honey – ½ cup

  • Black Peppercorns – 25, whole

  • Cinnamon Sticks – 4

  • Cloves – 8, whole

  • Star Anise – 3, whole

  • Orange – 1 large, juiced

  • Orange Peel – For garnish

Directions

  1. Start by cutting two pieces of cheesecloth into 8×8-inch squares and layer them to make a single sachet.

  2. In the center of the cheesecloth place the orange peels, cloves, star anise, peppercorns, and cinnamon sticks. Pull the four corners of the doubled-up cheese cloth together and tie tightly with kitchen string to form a sachet.

  3. Next, combine the cider, orange juice, honey, and wine in a heavy-bottomed pot or large sauce pan). Add the sachet, and bring to a low boil. Then, lower the heat to a simmer, allowing the wine to mull for at least 20 minutes before serving.

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Fruit Conserve

Marc J. Sievers

A holiday dinner in my family would not be complete without jellied cranberry sauce (with the can lines!) in a little crystal dish on the table!  While I still love that sentiment and tradition, I have upped the game with my Fruit Conserve.  My version of “cranberry sauce” is brimming with flavorful ingredients like dried figs, golden raisins, dried cherries, and currants – just to name a few!  I have even added a few tablespoons of Grand Mariner, an orange liqueur, to add a little more depth of flavor – it is the holidays after all!  What I love the most about this recipe is it can be made up to three days ahead of time and stored in an air-tight container in the refrigerator.  Allow it to sit for 20 minutes at room temperature before serving.  Leftover conserve is fabulous when warmed through and served over vanilla ice cream or even on crackers with slices of Brie.  A triple-duty recipe, perfect for this time of year!


Fruit Conserve

Ingredients (serves 6-8)

  • Water – 1 cup

  • Sugar – 1¼ cups

  • Fresh Cranberries – 1 bag (12 ounces)

  • Honey Crisp Apple – 1, peeled, cored, ½-inch diced

  • Bosc Pear – 1, peeled, cored, ½-inch diced

  • Orange – 1, zested, seeded and ½-inch diced

  • Lemon – 1, zested, juiced

  • Grand Marnier – 3 tablespoons

  • Cinnamon – ¼ teaspoon

  • Course Sea Salt – ¼ teaspoon

  • Golden Raisins – ½ cup

  • Dried Black Mission Figs - ½ cup, rough chopped

  • Zante Currants – ½ cup

  • Dried Cherries – ½ cup

Directions

  1. Start by placing the water, sugar, and cranberries into a medium-sized saucepan set over medium heat. Cook for 5 to 10 minutes, or until the cranberry skins open.

  2. Next, add the apple, pear, orange, zests, and lemon juice. Continue cooking for 20 minutes, stirring occasionally.

  3. Finally, off the heat, add the raisins, currants, cherries, figs, cinnamon, salt, and Grand Marnier. Allow to cool and place into the refrigerator to set.

  4. Serve slightly chilled.

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Savory Beet & Farrow Cake

Marc J. Sievers

Inspiration for new recipes really can come from anywhere.  A certain smell, a store window, a trip to a fabulous specialty foods store, and of course a restaurant!  Last year when Linda and I were out to lunch, we both ordered a vegetarian burger filled with roasted beets and nutty farrow – it was so good!  After a few tries, I came up with my Savory Beet & Farrow Cake – an elegant twist on the veggie burger we had at lunch.

Instead of making individual patties, I decided to bake it in cake form, making it elegant enough to serve at a dinner party or cut up into small squares for a cocktail party.  You can roast the vegetables and sauté the onion mixture up to three days ahead of time.  You can store them together in an airtight container in the refrigerator.  Then, on the day of your soirée, continue to follow the assembly and cooking directions - et voilà!


Savory Beet & Farrow Cake

Ingredients (serves 6 as a main course or up to 12 as an hors d'oeuvre)

  • Sweet Potato – 1 large, peeled, ½-inch diced

  • Beets – 2 medium, peeled, ½-inch diced

  • Farrow – ½ cup, uncooked

  • Water - ½ cup

  • Red Onion – 1 medium, peeled, ½-inch diced

  • Sage – 1 tablespoon, finely minced, fresh

  • Garlic – 4 cloves, peeled, finely minced

  • Nutmeg – ⅛ teaspoon, freshly grated

  • Panko – 1 cup

  • Sea Salt – 1 teaspoon, divided

  • Black Pepper – ¾ teaspoon, divided

  • Butter – 1 tablespoon, unsalted

  • Olive Oil – 3 tablespoons, divided

  • Parmigiano Reggiano – ¼ cup, freshly grated

  • Gruyère – ½ cup, freshly grated

  • Eggs – 5 extra-large, at room temperature

  • Half and Half – ¼ cup

Directions

  1. Preheat the oven to 400 degrees F. Prepare a 9-inch round spring-form pan by buttering both the interior sides and bottom. Line the bottom with parchment paper, then butter the top of the parchment paper. Set aside.

  2. Place the sweet potatoes and beets onto a sheet pan. Toss with 2 tablespoons of olive oil, ¾ teaspoon of salt, and ½ teaspoon of pepper. Roast for 40 minutes, turning once half way through the roasting time. Remove from the oven and set aside.

  3. Meanwhile, in a small sauce pan, bring ½ cup water to a boil. Add the farrow, and cook for 18 to 20 minutes, or until tender. The farrow will still have a bite to it. Drain well and set aside.

  4. In a medium sauté pan set over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once heated, add the onions and ¼ teaspoon of both salt and pepper. Cook until tender and translucent, stirring occasionally.

  5. Next, add the garlic, nutmeg, and sage, and continue to cook for an additional 2 minutes. Transfer to a large bowl. Add the roasted vegetables and cooked farrow and set aside.

  6. In a small bowl, beat the eggs and half and half. Then add both cheeses.

  7. Pour the egg mixture over the vegetable mixture and add the panko. Gently stir to mix completely.

  8. Transfer the mixture into the prepared spring form pan. Bake for 25 to 27 minutes, or until set.

  9. Remove the pan from the oven and allow to cool for 5 minutes before serving.

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Baguette Stuffing

Marc J. Sievers

Like many of you, stuffing is one of my favorite parts of a Thanksgiving meal!  Instead of preparing a stuffing from a bag (boring!), my Baguette Stuffing only takes a few steps and the result is just delicious and fabulous!  The combination of French bread and rye bread gives this dish a real depth of flavor, along with all of the fresh vegetables, herbs, and of course butter!   This recipe is as equally wonderful with almost-ripe pears.  Simply substitute the apples for pears and follow the same cooking directions.  You can also change the cashews for almonds, or even pecans.  Your traditional bread stuffing is about to get a major flavor makeover!


Baguette Stuffing

Ingredients (serves 6-8)

  • French Baguette – 24-inch, cut into ¾-inch cubes

  • Dark Rye Bread – 1 pound loaf, cut into ¾-inch cubes

  • Butter - 12 tablespoons, unsalted

  • Celery – 5 stalks, ½-inch diced

  • Onions – 2 medium, ½-inch diced

  • Granny Smith Apples – 2 medium, ½-inch diced, peeled, and cored

  • Garlic - 4 cloves, finely minced

  • Flat Leaf Parsley – ½ cup, roughly chopped, fresh

  • Rosemary – 3 teaspoons, finely minced, fresh

  • Thyme – 2 teaspoons, finely minced, fresh

  • Sea Salt – 1½ teaspoons

  • Black Pepper – 1½ teaspoons, freshly cracked

  • Vegetable Broth – 3 cups (low sodium preferred)

  • Raw Cashews – 1 cup, rough chopped

Directions

  1. Preheat the oven to 300 degrees F.

  2. Place the bread cubes on a sheet pan and toast them in the oven for 10 minutes.

  3. Meanwhile, in a large sauté pan set over medium-high heat, melt the butter. Once melted, add the onion, celery, apples, garlic, parsley, rosemary, thyme, salt, and pepper. Sauté for 15 minutes, tossing occasionally, until the mixture is soft.

  4. In a large bowl toss the bread, onion mixtue, vegetable broth, and cashews.

  5. Transfer to a 3-quart baking dish. Cover tightly with aluminum foil and bake for 30 minutes.

  6. Remove the foil and bake for another 20 minutes, or until the top is golden brown.

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Curried Pumpkin Soup

Marc J. Sievers

I love taking a classic flavor, like pumpkin, and giving it a flavor-makeover!  My Curried Pumpkin Soup is a new classic in my home this time of year.  The flavors are still very traditional, but the addition of dried yellow curry powder make it a feel a little bit more special and, dare I say, exotic!  This is a perfect soup for a chilly autumn or winter day!  This soup can be prepared up to three days in advance of serving and stored in an air-tight container in the refrigerator.  You can also freeze large containers of soup to be enjoyed at a later time.  Gently re-heat in a large pot over medium-low heat – soup anytime!


Curried Pumpkin Soup

Ingredients (serves 6)

  • Carrots – 2 large, peeled, ½-inch diced

  • Leeks – 2 large, ½-inch sliced (white and light green parts only)

  • Yellow Onion – 1 large, ½-inch diced

  • Honeycrisp Apples – 2 medium, peeled, cored, ½-inch diced

  • Garlic – 5 cloves, finely minced

  • Pumpkin Purée – 2 cans (15 ounces each), plus ½ cup (not pumpkin pie filling)

  • Vegetable Broth – 8 cups (preferably low sodium)

  • Thyme – 2 tablespoons, finely minced, fresh

  • Sea Salt – 2 teaspoons

  • White Pepper – 1 teaspoon

  • Yellow Curry Powder (mild) – 3½ teaspoons, divided

  • Half and Half – 1 cup, at room temperature

  • Butter – 6 tablespoons

  • Olive Oil – 6 tablespoons

Directions

  1. In a large, heavy-bottomed pan, set over medium heat, add the olive oil and butter. Once hot, add the onions, leeks, apples, carrots, garlic, salt, pepper, thyme, and 3 teaspoons of curry powder. Cook for 20 minutes, stirring occasionally.

  2. Add the vegetable stock and 30 ounces of the pumpkin puree. Continue cooking uncovered for another 20 minutes, stirring occasionally.

  3. Carefully transfer the hot contents of the pot into the bowl of a food processor fitted with a steel blade. Purée for 2 minutes until mostly smooth. The soup should still have a slight texture. Note that you may have to do this in smaller batches if you are working with a smaller processor or blender.

  4. Pour the soup back into the pot and add the half and half, the remaining ½ teaspoon of curry powder, and the remaining ½ cup of pumpkin purée. Whisk until completely incorporated.

  5. At this point you can gently reheated, and serve.

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Triple Chocolate Cookies

Marc J. Sievers

Developing new recipes allows me the opportunity to experiment with all kinds of ingredients.  Whether they are from my local grocery store, a gourmet food shop, or even an ethnic market, the possibilities and combinations are endless.  Sometimes navigating your way down the aisles and seeing the amount of variety there is when it comes to brands, packaging, and price (we have all had those “YIKES!” moments), can be a bit overwhelming.  Usually when I am testing a recipe that has a star ingredient, like chocolate, I go straight for the best quality I can find but still in my price range.  The outcome – my Triple Chocolate Cookies – so incredibly luxurious in both texture and taste that I have had to stop keeping some of the ingredients in the house because I can’t stop making (and ultimately eating!) them.

These cookies are filled with rich Pernigotti Cocoa Powder, Guittard Milk Chocolate Chips, and French Président Butter.  While most of my posts and recipes encourage you to shop at your local grocery, this recipe is one I highly recommend you splurge on these few ingredients.  If your local grocery doesn't have these particular brands, you can easily find them online and have them shipped directly to you, even the butter


Triple Chocolate Cookies

Ingredients (makes 12 cookies)

  • Flour – 1 cup, all-purpose

  • Sea Salt – ½ teaspoon

  • Baking Powder – 1 teaspoon

  • Baking Soda – ¼ teaspoon

  • Cocoa Powder – ¾ cup, unsweetened, Pernigotti recommended

  • Dark Brown Sugar – 1 ½ cups, lightly packed

  • Eggs – 3, extra-large, at room temperature

  • Honey – 1 tablespoon

  • Vanilla – 2 teaspoons, pure extract

  • Butter – 1 stick, unsalted, at room temperature, Président (or another European-style) recommenced

  • Unsweetened Baking Chocolate – 4 ounces, finely chopped

  • Milk Chocolate Chips – 11.5 ounces (1 bag), Guittard recommended

Directions

  1. Preheat the oven to 325 degrees F. Line a single baking sheet with parchment paper. Set aside.

  2. In a medium bowl sift together the flour, salt, baking powder, baking soda, and cocoa power. Set aside.

  3. In another medium bowl whisk together the brown sugar, eggs, honey, and vanilla until there are no lumps from the brown sugar. Set aside.

  4. In a small microwave safe bowl add the butter and unsweetened chopped chocolate. Microwave on half power for 1-2 minutes, stirring occasionally until just melted and smooth.

  5. Add the melted chocolate mixture to the egg mixture and whisk until completely combined.

  6. Toss the chocolate chips in the flour mixture. Fold the flour mixture into the chocolate mixture. Allow the dough to rest for exactly 20 minutes at room temperature.

  7. Using a 2 ¼-inch scoop, scoop the dough onto the prepared baking sheet. Only 6 cookies will fit per baking sheet, per baking cycle.

  8. Bake for 18 - 20 minutes until just set, rotating the sheet tray once halfway through baking time.

  9. Remove from the oven and allow to cool slightly. Transfer the cookies to a wire rack to finish cooling. Repeat above steps to finish baking the other 6 cookies.

Idea: These cookies can be served warm with a scoop of vanilla ice cream and caramel sauce drizzled over top – a truly decedent treat!

Order a signed copy of my cookbook Entertaining with Love!

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Rolled Vanilla Cookies

Marc J. Sievers

Entertaining friends, family, and clients is something that truly brings me joy.  Surprising people with little details, thoughtfully crafted tablescapes, and rustic food is my life’s passion and interest.  Ever since I was a little boy growing up alongside my nana (Ms. Rita Madonna Hillard-Berube) poking about the china cabinets, cupboards, and pantry to set the table or to help cook was, and still is, where you can find me!

The holidays in our 3rd floor walk-up apartment were always bountiful, festive, and magical.  The tinsel clad tree in the living room, the electric candles in all 18 windows, the stockings and Christmas cards hung around the doorways, and the constant ebb and flow of family and friends – and the food that seemed to (and still does!) go on forever.  Nothing was fussy, perfect, or over-calculated.  Everything was infused with love – the key ingredient.

As I look back to the parts of the holidays (and birthdays, card nights, and other celebrations) that stuck with me, the main theme was always every inch of our Farley Street apartment was utilized.  The kitchen table was piled high with hors d’oeuvres, the tiny kitchen counter was set up with drinks, the coffee table had dips (Bugles and Shrimp dip, to be exact), cookies, fudge, and so on.  That was the key to keeping the festivities moving about, encouraged mingling, and ultimately allowed for what seemed like a never ending party!  Now, fast forward to present day.  I am 33 and still following in nana’s footsteps: Cooking and entertaining for friends and family but with a Marc Sievers twist! 

The iconic Christmas cookie – seen in every grocery store, specialty food shop, and home cook’s kitchen in America – is still one of my favorite components this time of year.  Buttery, crisp, and covered in course sanding sugar, my Vanilla Christmas Cookies are the closest I have gotten to the memories of my childhood.  They are fuss-free, and the ingredients (including the colored sugars) can be found at your local grocery store.  For a slightly more elegant look (as elegant as sanding sugars can be!), I found matte silver and gold Wilton sanding sugars at my local crafts store. 

For my annual Christmas party, I wanted to create a focal point for my coffee table that would double as part edible and part décor.  Setting up vignettes like I mentioned above really allows your guests to mingle about your entire space, or at least the space you want them in (serving in the powder room is not something I have tried, yet!).  A quick trip to my corner pharmacy (I still love those “seasonal” aisles), I found an adorable iron ornament tree, which I used to hang my Christmas cookies on – take that “cookie platter!”  As guests indulge in the festive cookies, keep a tray of extra cookies strung with ribbons on hand to refill the tree, and a separate tray piled high with cookies (arranged in another area of your entertaining space) minus the ribbons for those “cookie-aholic” guests (that’s me!).

This holiday season while you are entertaining, make sure you too are enjoying this marvelous time of year.  Focus on a few things and do them really well – it’s better to have fewer components if they are delicious, well thought out, and filled with love!  Thank you for taking a walk down memory lane with me, I hope that my memoires sparked some of your own.  From my home to yours – I wish you the merriest of Christmases and the brightest year ahead!


Rolled Vanilla Cookies

Ingredients (makes 2-3 dozen cookies)

  • Flour – 3 ½ cups, all purpose

  • Baking Powder – 1 teaspoon

  • Fine Sea Salt – ½ teaspoon

  • Butter – 2 sticks, unsalted, at room temperature

  • Sugar – 1 ½ cups, granulated

  • Eggs – 2 extra-large, at room temperature

  • Vanilla – 2 teaspoons, pure extract

Directions

  1. Preheat the oven to 400 degrees F.

  2. Sift together the flour, baking powder, and salt. Set aside.

  3. In the bowl of an electric mixer fitted with a paddle attachment add the butter. With the mixer set to medium speed, add the eggs one at a time, allowing each to fully incorporate. Gradually add the sugar and then the vanilla.

  4. Set the mixer to low speed and gradually add the dry ingredients. Mix until just combined.

  5. Dump the dough onto a lightly floured surface, divide the dough in half, shape each half into a flat disk, wrap each one in waxed paper, and chill for 1 hour.

  6. Working with one disk at a time, roll the dough on a lightly floured surface to 1/4-inch thick. Cut the dough with festive cookie cutters. Place the shapes on a baking sheet lined with parchment paper. Sprinkle with colored sugars. Using the end of a chopstick, make a hole in the top of each cookie.

  7. Bake for 6-8 minutes, until the edges are lightly browned.

  8. Remove the cookies from the oven, and allow them to cool completely on a cooling rack.

  9. Once cooled, string ribbon through each hole and hang.

  10. Repeat the above process until all the dough has been baked.

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Goodies for Santa - Winter Hot Chocolate & Brown Sugar Snickerdoodles

Marc J. Sievers

Christmas is my favorite time of year!  As a little boy I would count down the days until it was time to listen to Christmas music, decorate the tree, and of course Christmas Eve.  I would leave cookies and milk for Santa, chocolates for his elves, and baby carrots for Rudolph.  In the morning I would rush to the table to see if the goodies were gone, and sure enough each year there were crumbs left behind and a note from Santa thanking me for thinking of him!  To this day I still leave Santa and his little helpers goodies on Christmas Eve, the tradition and magic lives on!


Watch my webisode of From My Kitchen to Yours - Cookies for Santa (filmed in Williams-Sonoma Lincoln Park's grand gourmet kitchen!) for a complete tutorial:


Brown Sugar Snickerdoodles

Ingredients (makes 24 cookies)

  • Butter – 1 stick, unsalted, at room temperature

  • Light Brown Sugar – ½ cup plus 3 tablespoons, divided

  • Granulated Sugar – ¼ cup

  • Flour – 1⅓ cups, all-purpose

  • Eggs – 1 extra-large, at room temperature

  • Vanilla – 1½ teaspoons, pure extract

  • Honey – 2 tablespoons

  • Cream of Tartar – 1 teaspoon

  • Baking Soda – ½ teaspoon

  • Sea Salt – ¼ teaspoon

  • Cinnamon – 1½ teaspoons

Directions

  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

  2. In a small bowl sift together the flour, salt, baking soda, and cream of tartar. Set aside.

  3. In the bowl of an electric mixer fitted with a paddle attachment and set to medium speed cream together the butter, honey, vanilla, granulated sugar, and ½ cup of light brown sugar, about 5 minutes.

  4. Add the egg and allow to mix until fully incorporated, about 2 minutes.

  5. Reduce the mixer speed to low and add the dry ingredients. Mix until just incorporated. Turn off the mixer and scrape down the sides and bottom of the bowl making sure everything is well mixed.

  6. In a shallow bowl or plate combine the cinnamon and remaining 3 tablespoons of light brown sugar.

  7. Using a 1¼-inch metal scoop, scoop the dough and release each ball directly into the cinnamon/sugar mixture and gently roll it around.

  8. Arrange the dough balls two-inches apart onto the prepared sheet pan. Lightly press down the tops of each ball.

  9. Bake for 7 to 8 minutes, rotating the pan halfway through.

  10. Transfer to a wire rack and allow to cool completely.

Tip: When baking, the light brown sugar on the outside will caramelize slightly adding a depth of flavor to this fresh take on an iconic cookie.


Winter Hot Chocolate

Brown Sugar Snickerdoodles & Winter Hot Chocolate are two classics with a Marc Sievers twist!

Ingredients (serves 4)

  • Light Brown Sugar – ¾ cup

  • Half and Half – 3½ cups

  • Sea Salt – ⅛ teaspoon

  • Cinnamon – ¼ teaspoon

  • Honey – 1 tablespoon

  • Vanilla – ¾ teaspoon, pure extract

  • Vanilla Bean – seeds of 1 large pod

  • White Chocolate – 5 ounces, roughly chopped

  • Cocoa Powder – unsweetened, for garnish

Directions

  1. In a medium sauce pan set over medium-low heat add the half and half. Allow it to come to just below the simmering point.

  2. Remove the pan from the heat and add the sugar, salt, honey, cinnamon, vanilla extract, vanilla seeds, and the white chocolate.

  3. In the pan, quickly whisk until the mixture is smooth and the chocolate is completely melted.

  4. Gently reheat over low heat, and then carefully ladle into mugs.

  5. Garnish each mug with a dash of cocoa powder and a marshmallow (or two)!

Tip: Make a BOOZY version by adding in a shot (or, two!) of Butterscotch Schnapps,, Caramel Baileys, or your favorite spiced liquor! 

Order a signed copy of my cookbook Entertaining with Love!

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Salted Caramel Krispie Squares, An Old Favorite, Revamped!

Marc J. Sievers

Pressing them onto a parchment lined sheet pan will allow you to cut them in any size desired. If you need to make a larger batch, simply lay down the appropriate sized sheet of parchment directly onto your kitchen counter. Remember, it's best to allow these to set for at least 1 to 2 hours before cutting them into squares.

Pressing them onto a parchment lined sheet pan will allow you to cut them in any size desired. If you need to make a larger batch, simply lay down the appropriate sized sheet of parchment directly onto your kitchen counter. Remember, it's best to allow these to set for at least 1 to 2 hours before cutting them into squares.

As a kid the classic Rice Krispie Treat always made an appearance during the holidays, birthdays and sometimes just because nana loved her grandchildren!  Whatever the occasion the little pillows of crunchy sticky marshmallow squares were gobbled up in less time than it took to melt the butter!

Recently I was planning a cocktail party and I wanted to serve my guests something from their childhood that would invoke some fun memories, as well as pair well with champagne (yes, champagne!) and could easily be enjoyed in bite-sized morsels.  Since I love salted caramel I thought that would be the perfect flavor to revamp this old favorite and give it a bit of sophistication (well, as much as marshmallows and cereal can get)!  I hope these Salted Caramel Krispie Squares add the perfect touch of whimsy to your next soirée!


Ingredients (makes 12 - 15 individual treats)

  • Butter – 8 tablespoons, divided

  • Marshmallows – 50, regular sized

  • Salted Caramel – 6 tablespoons, good store-bought caramel

  • Vanilla – 3 teaspoons, pure extract

  • Milk Chocolate – ⅔ cup, roughly chopped

  • Puffed rice cereal – 6 cups, Kellogg's® Rice Krispies® brand recommended

Directions

  1. Start by lining a sheet pan with parchment paper. Set aside.

  2. In a large saucepan, melt 7 tablespoons of butter and marshmallows over low heat. Stir constantly until completely melted. Remove from heat.

  3. Next, add the vanilla, caramel, and cereal. Combine until the cereal is well coated.

  4. Transfer the cereal mixture onto the parchment-lined sheet pan. Rub the remaining tablespoon of butter between your hands (cook's best tool!) and gently press the mixture until it is 1-inch thick. Set aside.

  5. Lastly, melt the chocolate in a heat proof bowl set over simmering water. Once completely melted, transfer into a small pastry bag fitted with a small round tip and evenly drizzle it across the cereal mixture. Set aside to cool completely (1 to 2 hours).

  6. Cut into desired size and serve.

Try serving the bite-sized treats in a silver bowl for a bit of holiday glamour! You can also place 4 to 5 treats into glycine bags, tie with a festive ribbon, and give one to each guest to take home!

Try serving the bite-sized treats in a silver bowl for a bit of holiday glamour! You can also place 4 to 5 treats into glycine bags, tie with a festive ribbon, and give one to each guest to take home!

Tip: The treats will stay fresh for up to 3 days in an air-tight container.

Order a signed copy of my cookbook Entertaining with Love!

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Pear & Orange Punch

Marc J. Sievers

Thank you to Crate&Barrel for all of the beautiful wired-edged ribbons and packaging supplies!

Thank you to Crate&Barrel for all of the beautiful wired-edged ribbons and packaging supplies!

I was recently asked by Crate&Barrel to host the ultimate cookie swap!  I created a custom punch for the event and shared some of my favorite ways to package holiday baked goods for gifting.  The turnout was amazing!  I served over 20 gallons of my Pear & Orange Holiday Punch, wrapped over 1,000 cookies and had an audience of over 500 people!

A traditional cookie swap is simple: Invite friends and family, and have each person make enough of one kind of cookie to share. At the party you taste the treats, then trade and package them in creative and unique ways!  Everyone leaves with finished gifts—and plenty of new recipes.

I have hosted many cookie swaps in my day and have some tried-and-true tips that will make your next party a success!


  • Start by sending out invitations to your guests, which should also explain the cookie swap concept.

  • Ask each guest to bring one kind of cookie and indicate how many dozen.

  • Create a theme to your party! Ask guests to bring all types of chocolate cookies, sugar cookies, or even decorated cookies.

  • Ask your guests to bring copies of the recipes to hand out at the party.

  • I like to make a small assortment of savory tea sandwiches to counteract the sweetness of the cookies.

  • Serve my Pear & Orange Holiday Punch!

  • Remember, be creative and have fun with the packaging supplies. I supply clear glycine bags, an assortment of holiday ribbons, and even food-safe paper shred. Stickers, seals, and labels are also great additions.

  • Cookie swaps are meant to be casual and social, do remember to play holiday music!

  • My BEST tip is, have FUN! This is also an event for you to enjoy!

The next time you host a cookie swap, incorporate my tips, tricks, and punch recipe to ensure a great time is had by all!


Pear & Orange Punch

Ingredients

  • Pear Nectar – 4 cups, bottled

  • Orange Juice – 8 cups, natural

  • Club Soda – 4 cups, cold

  • Orange – 1 whole orange, ¼-inch sliced

  • Rosemary – 5 sprigs, fresh, on stem

  • Cranberries – 1 bag, frozen, whole

Directions

My Pear & Orange Holiday Punch is being served to hundreds of waiting guests!

My Pear & Orange Holiday Punch is being served to hundreds of waiting guests!

  1. Begin with well-chilled ingredients. First, pour the club soda into a large pitcher. Next pour the orange juice into the pitcher, and then the pear nectar. Stir gently.

  2. Next, add the orange slices and whole rosemary sprigs to the pitcher, followed by the frozen cranberries. Stir the pitcher and allow the orange slices, rosemary, and cranberries to stay at the surface. Stir occasionally to keep the fresh juices well-mixed.

  3. Provide punch glasses for your guests and enjoy the merriment!

Order a signed copy of my cookbook Entertaining with Love!

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