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Holiday Magic from the KDP Team
Three designers, three tips, three delicious recipes from our kitchens to yours
| | The holiday season is all about welcoming, cooking, and celebrating with the people who matter most. At KDP, we believe great design and great food both play a part in creating a home that feels inviting and joyful this time of year. Our team gathered a few of our own favorite tips along with the recipes we make in our own kitchens. We hope these ideas add a little inspiration, ease, and flavor to your celebrations. | | Nancy's Holiday Hosting Tips |
- I plan my menu 2 weeks in advance.
- If people volunteer to bring a dish, I assign them a category such as appetizer or dessert.
- Since I often go to three different stores, I plan my shopping list by store.
- I label my serving pieces and utensils with post-its for specific items in advance, so I'm not searching for serving pieces when it's hectic.
- I set the table 2 nights before.
- I have a timed countdown for the day of with oven temperatures and which items are in the ovens at specific times.
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Nancy's Favorite Holiday Party Recipe:
In general I love recipes from Barefoot Contessa but this time of year I make a Baked Salami appetizer recipe handed down from my dear friend Michele B. (Thanks Michele! It's a crowd-pleaser!)
Baked Salami
Preheat oven to 250 degrees
Ingredients:
- 1 large samami
- 6 cloves
- 3 tablespoons Poupon mustard (extra to serve)
- 3 tablespoons brown sugar
- 1 can ginger ale
- 1 loaf mini cocktail rye bread, sliced
- 1 jar mini sweet gherkin pickles
Instructions:
Strip case off salami and place in baking dish. Score each side with 3 Xs. Place a clove in each X and push in deep. Mix ginger ale, brown sugar, and mustard. Pour half of the mixture over the salami in the baking dish. Bake for 4 hours at 250 degrees. Turn and baste every 45 minutes, pouring on some of the remaining mixture each time. Keep basting until outside is crisp. You can turn the heat up for the last 1/2 hour to crisp. Serve with rye bread, pickles, mustard, and thickened sauce (optional).
| Laura's Holiday Hosting Tips |
- Assign specific dishes to guests so no one duplicates and you can focus on hosting.
- If you don't have nice servingware, ask guests to bring a serving dish or platter for their dish.
- If your family includes kids, stock a kids area with games and/or crafts to keep them occupied and having fun.
- Consider a grab bag to simplify gift giving. We do one for kids and one for adults.
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Make it more fun with a White Elephant exchange where you can steal other people's gifts!
- Have every guest bring a few dozen cookies in addition to their dinner item. Then provide take-out containers so everyone can take home a box at the end of the night.
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Laura's Favorite Holiday Party Recipe:
Here's one of my favorite easy holiday appetizers. If you can't find Stonewall Kitchen chutney, other chutneys will do.
Crowd Pleasin' Chutney Spread
Ingredients:
- 2 (8-ounce) packages cream cheese, softened
- 3 Tablespoons curry powder
- 1 teaspoon salt
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1 jar Stonewall Kitchen Old Farmhouse Chutney
- 1/4 cup scallions, sliced
- 10 strips bacon, cooked well, drained and crumbled
- 1/4 cup finely chopped smoked almonds or sesame seeds
Instructions:
In a small bowl, combine the cream cheese, curry powder and salt. Stir with a spoon until thoroughly mixed. Spread the cheese mixture on the bottom of a 10-inch quiche dish. Puree the Old Farmhouse Chutney in a blender or food processor. Spread chutney on top of the cheese mixture. Spread the scallions evenly over chutney layer. Sprinkle the bacon and almonds on top. Serve with Melba toast or wheat crackers. (May be prepared a day ahead and stored in the refrigerator.)
| | Jodi's Holiday Hosting Tips | |
- Supply one signature cocktail but invite guests to bring their own drinks if they want something else.
- Crock pot appetizers are a great way to have hot, yummy and easy appetizers, like dips, barbecue little smokies, and spicy meatballs.
- Charcuterie boards are always a hit and if you are pressed for time you can order them already made.
- Stick with your favorite fool-proof recipes rather than experimenting. You don't want to stress out if a new recipe fails.
- Remember to overstock the powder room before the party starts so guests don't have to ask awkward questions for supplies.
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Jodi's Favorite Holiday Party Recipe:
Here's my go-to holiday punch recipe that always goes over well and can be made with or without alcohol.
Sugar & Soul Christmas Punch Recipe
Ingredients:
- 1 orange sliced, plus more for garnish
- 1 cup cranberries plus more for garnish
- ½ cup pomegranate seeds
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2 cups cranberry juice Ocean Spray Pure Unsweetened 100% juice recommended
- 2 cups orange juice Simply, Natalie's, or Uncle Matt's brands recommend
- 1 cup pomegranate juice POM brand recommended
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2 cups lemon-lime soda Starry, Sprite, or 7Up recommended
- 1 cup white rum optional
- ice
- fresh rosemary sprigs for garnish
Instructions:
Add the slices from 1 orange, 1 cup cranberries, and ½ cup pomegranate seeds to a large pitcher or punch bowl. If using a gallon-sized bowl or dispenser, you can double the recipe. Pour in 2 cups cranberry juice, 2 cups orange juice, 1 cup pomegranate juice, and 2 cups lemon-lime soda. You can also add 1 cup white rum or alcohol of choice if including. Serve in glasses over ice and garnish with fresh rosemary sprigs extra orange slices, and cranberries. Or make Christmas Ice Cubes for an extra festive touch!
Recommendations:
Chill ingredients the day before. You can also mix all the juices the day before EXCEPT for the lemon-lime soda. Add that at the last minute to preserve the carbonation.
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Holiday Hours
We will be closed December 25th and 26th as well as January 1st.
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Happy Holidays!
From our families to yours, we wish you warmth, good food, and gatherings with all your favorite people. Have the happiest of holidays!
If design plans are on your mind for the coming year, we would love to help you create spaces that bring joy to every season.
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Regards from Nancy, Jodi and Laura
The Team at KDP
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