This holiday season, we're thankful for loyal customers like you!
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$25 Off your next event!
Enjoy your holiday with your
Friends & Family!
Let your SoHo Staff
take care of all of the little details
from assisting cooking your fabulous Thanksgiving dinner
to serving you and your guests
then clean up so you can enjoy the games and
also get in that post turkey nap!
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Apple Cider
and Rum Punch
INGREDIENTS

1 cup aged rum
1 cup sweet vermouth
½ cup fresh lemon juice
¼ cup simple syrup
4 dashes Angostura bitters
½ red apple, very thinly sliced, plus more for serving
3 3x1-inch strips orange zest, very thinly sliced, plus more for serving
1 12-ounce bottle dry hard apple cider
RECIPE PREPARATION

Combine rum, vermouth, lemon juice, simple syrup, and bitters in a large pitcher. Add 2 cups ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider.
Divide punch among ice-filled old-fashioned glasses and garnish with more apple slices and orange zest.

Do Ahead:  Punch (without apple, orange zest, and cider) can be made 1 day ahead. Chill.
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While dinner is preparing
have a cheese & nut platter displayed
to keep bellies satisfied
while perfection is cooking in the kitchen!
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Baked Brie
This crowd-pleasing appetizer couldn't be easier: Wrap Brie in foil and bake it in the oven for about 20 minutes, until the cheese is gooey like fondue.


Ingredients
  • 1 (5-inch) round brie
  • Celery sticks
  • Carrot sticks
  • Sliced apples
  • Pretzel twists
  • Sliced baguette

Directions
Preheat the oven to 350 degrees F.
Wrap the brie in a piece of foil to enclose it completely and put it on a sheet pan. Bake until the cheese is gooey like fondue, about 20 minutes. Serve with celery, carrots, apples, pretzels, and bread for dipping.
Spiced Pecans
Sweet and spicy pecans are a perfect precursor to a Thanksgiving meal. The nuts' dark sugar and cinnamon coating will whet your appetite for the autumnal flavors to come.







Ingredients
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried ground orange peel
  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons water

Directions
Line a half sheet pan with parchment paper and set aside.
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.