Enjoy this simple (no pun intended) seasonal syrup! Simple syrups can be made with sugar (or other sweeteners) and are also often infused with fruit, herbs, or spices. A perfect addition to any holiday cocktail. This recipe is from our DIY Holiday Shrubs & Simple Syrups class with Stonecutter Spirits led by Martha Mack, Beverage Program Director at Stonecutter Spirits.
Roasting garlic is super easy and adds a depth of flavor to dips, dressings and sauces! Enjoy this unique spin on the classic white bean dip! Creamy, tangy and delicious—enjoy with your favorite pita chips or crunchy vegetables.
This recipe is from our No Fuss Kitchen: Plant Based Holiday Meals cooking class taught by Meredith Knowles. Meredith says she prefers using the Miyoko’s non-dairy cultured butter. She says “It’s delicious and works to give a buttery flavor and browned edges. If you prefer not to use a butter substitute, you can experiment with chilled coconut oil. Chilling it helps keep it solid, and not mix more in the batter.”
Dive right into the holiday season with this seasonal shrub recipe! Shrubs are a category of drinking vinegars, often infused with fruit, herbs, or spices. This recipe is from our DIY Holiday Shrubs & Simple Syrups class with Stonecutter Spirits led by Martha Mack, Beverage Program Director at Stonecutter Spirits.
Quick, easy and irresistible, these bars are a perfect holiday treat or DIY gift. This salty-sweet, crispy and chewy treat will disappear quickly, no matter what you do! Make a double batch and wrap half of these bars in a decorative box as a quick gift for party hosts, or for your office “secret Santa.”
This not-quite traditional side dish is a natural accompaniment for roast turkey, pork or chicken, or savory meat alternatives like braised tempeh. It also holds up well on a buffet table and is easy to bring along to a holiday potluck.
This moist fruit-forward cake really requires no frosting, but you could add a decorative sprinkling of powdered sugar to the top before you serve with dark, rich demitasse cups of espresso.
Baking this rich yet tart dessert in a spring-form pan makes it easy to create a show-stopping presentation for your holiday finale. Use your very best cake plate, and decorate with candied chestnuts and twists of lemon peel around the base of the tart.
The sweet and spicy flavors in this dish make it an excellent side for roast chicken or pork, or stir the slightly crunchy carrots into a big bowl of cooked brown rice, and sprinkle with cilantro and toasted sesame seeds or chopped peanuts for extra crunch.