A Purely Holiday Party: Appetizers, Drinks + Music

Picture this. You are surrounded by friends + family in a warm house, while the snow is falling outside. There is good food sparking conversation & festive cocktails stirring up laughter. All the while, Holiday Classics play through the speakers. It’s the party of the year. And YOU are the host. Yes, you.

Follow this guide of appetizers, drinks + a Spotify Purely Holiday Playlist, and hosting will become easy as gluten-free pie.

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Appetizers:

from Purely Winter 2016

Spinach + Artichoke Stuffed Mushrooms

gluten-free, vegan

1 pound Portobello Mushroom, about 2″ wide

2 tbsp olive oil

2 garlic cloves, minced

4 cups spinach

1 cup artichoke hearts, chopped

1/2 cup cashew cream (see note)

1/4 cup gluten-free breadcrumbs

Cashew Cream:

1 cup cashews, soaked 2-4 hours

1 cup coconut milk

1 lemon, squeezed

1 clove garlic

1 tsp sea salt

Place all ingredients in a high speed blender and blend until smooth.

Preheat oven to 400°F. Remove stems from the mushrooms. In a large sauté pan over medium heat add olive oil and garlic. Sauté for 2-3 minutes until fragrant. Add spinach and artichokes. Sauté until spinach wilts (3-5 minutes). Add in cashew cream and stir to combine. Scoop a small amount of the spinach artichoke mixture into the mushrooms to fill. Sprinkle breadcrumbs on top of stuffed mushrooms. Place in a baking dish, cover with foil and bake for 15-20 minutes. Uncover and cook for another 5 minutes.

Grilled Salmon and Tomato Skewers over Spinach + Rice

gluten-free

2 6-oz skinless salmon fillets, cut into 1 1/2″ pieces

1 lemon, halved

1/2 cup grape tomatoes

garlic salt

metal or wooden skewers

Serve with sautéed garlic, spinach and mushroom risotto.

Thread skewers with salmon and tomatoes, alternating every other one. Squeeze lemon on top and season with garlic salt. Heat a grill or grill pan to medium heat. Grill salmon on each side for 3-5 minutes. Serve on a platter over sautéed spinach and mushroom risotto.

Sweet Potato Ravioli with Sage Brown Butter Sauce

gluten-free, vegetarian

Cappellos Lasagna Noodles

1 cup sweet potato purée

6 tbsp grass fed butter or ghee

sage

Allow the frozen lasagna noodles to reach room temperature. Using a round cutter, cut lasagna sheets into rounds. Brush the edges of each round with water, then place 1 tbsp of purée on half of the round. Fold the dough lasagna noodles over, making half moon shapes. Press the edges together to seal. Meanwhile, in a large pot, bring water to boil. Cook ravioli for 1-2 minutes. Drain. In a large skillet over medium heat, heat 2 tbsp of butter or ghee. Add the ravioli and cook on each side for 1 minute. Add remaining butter and sage and cook until butter begins to brown. Pour sauce over ravioli and serve.

Drinks:

From Purely Winter 2016

Kombucha Mojito

1 lime, cut into wedges

fresh mint leaves

1 oz St. Germain

2 oz rum

1 kombucha

pomegranates

In the bottom of your glass, add lime wedge, mint and St. Germain. Muddle the ingredients. Fill a tall glass with ice and top with rum and kombucha. Stir to combine and top with pomegranates to serve.

Blood Orange Champagne Cocktail

Whole Foods 365 Blood Orange Soda

champagne

blood orange

In a champagne flute, pour champagne leaving room for 1 oz of blood orange soda. Add soda and garnish with blood orange.

Espresso + Baileys

2 oz Almond Milk Baileys

1/4 oz vodka

2 oz cold espresso

Add baileys, vodka, espresso and ice to a cocktail shaker. Shake and pour into a glass.

MUSIC:

Purely Holiday Spotify Playlist

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Happy Holidays!