Sacramento Street

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On the Menu: Holiday Party Appetizers

Holiday Crostini's | Sacramento Street

Can you believe that it is already December? Even though this year is flying by, December is one of my most favorite months; a month filled with holiday lights, cooler weather and of course holiday parties. A lot of holiday parties. What better way to spend an evening than celebrating the season with friends and family?

 

I love throwing holiday parties and have discovered the trick to a stress-free holiday party is finding the right food to serve. I like to do heavy appetizers and cocktails at my holiday parties. That way it is less formal than a dinner, but guests still get enough to eat and drink. Plus,during the holiday season who has time for a sit down dinner? Appetizers make it easy to have guests come and go casually so they can make all of their holiday parties.

 

Here are two of my go-to recipes for appetizers –a butternut squash and ricotta crostini and a pear and goat cheese crostini. Both crostini’sare delicious and easy to prepare and the best part is that a lot of prep can be done in advance and they assembled on the day of your party. Also, you don’t have to worry about keeping the crostini warm, they are delicious either way, warm or at room temperature. Just set them out when guests arrive and watch them disappear. ~ Amanda


Holiday Crostini's | Sacramento Street

Butternut Squash and Ricotta Crostini


Ingredients| Sacramento Street


1 cup butternut squash, ½” dice

2 Tbs. olive oil

¾ cup ricotta

1 onion thinly sliced

2 Tbs. apple cider vinegar

2 Tbs. maple syrup

½ sweet baguette, thinly sliced and lightly toasted

chiffonade of mint

sea salt


Directions | Sacramento Street

 

1.) In a medium saute pan over medium heat, add 1 tablespoon olive oil. Once the oil is hot, add the butternut squash and a pinch of salt. Cook the butternut squash, stirring occasionally until brown and soft, about 5 – 7 minutes. Remove from heat and set aside.

 

2.) While the butternut squash is cooking, add the remaining tablespoon of olive oil to a small sauté pan over medium heat. Once the olive oil is warm, add the onion slices, reduce heat to medium low and cook until the onions are soft and caramelized, about 10 – 12 minutes. Add vinegar and maple syrup and continue to cook until mixture is a jam like consistency, about 5 minutes. Remove from heat and set aside.

 

3.) When butternut squash is cooked, assemble the crostini by spreading 1-2 tablespoons of ricotta on the toasted baguette. Top with onion jam then butternut squash. Finish with mint and sea salt.

 

NOTE: The baguette can be toasted the day before and stored in a plastic bag. The onion jam as well as the butternut squash can be made the day before. Store in the refrigerator and bring all components to room temperature before serving.


Makes about 1 dozen crostini


Holiday Crostini's | Sacramento StreetHoliday Crostini's | Sacramento Street

Pear and Goat Cheese Crostini


Ingredients| Sacramento Street


4 – 5 oz. goat cheese, softened

½ sweet baguette, thinly sliced and lightly toasted

1 firm but ripe pear, thinly sliced

¼ cup candied walnuts, chopped

½ tsp. thyme, chopped

sea salt

drizzle of honey

Directions | Sacramento Street


1.) Assemble the crostini by spreading 1-2 tablespoons goat cheese on each piece of toasted baguette.


2.) Top with sliced pear and candied walnuts.


3.) Sprinkle with thyme, salt and a drizzle of honey.


NOTE: The baguette can be toasted the day before and stored in a plastic bag.


Makes about 1 dozen crostini


Recipe by Amanda Frederickson | Photos by Emma Fineman for Sacramento Street 

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Creating the Perfect Cheese Board

Whiskey + Cheese Board | Sacramento Street

 

With the holiday season beginning that can only mean one thing – the season of entertaining is upon us! To me, an essential for any soiree is a beautiful cheese platter. The beauty of a cheese board is that you can serve it for a casual night in with friends or as a way to entertain guests before a dinner party. With that being said, we wanted to share how the Sacramento Street team puts together the ultimate cheese board.

 

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street


Easy, right? You can really never go wrong with any cheese that pops out at you at your local grocery store or cheese shop. But remember, if you are preparing a signature cocktail do a little research on what would go well together. In this case, we wanted to pair our cheese board with SIA Scotch Whiskey (that everyone should have on their bar cart), which our dear friend Carin just launched last year. It’s the perfect sipping drink that warms your whole body on a chilly night in with friends.


Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street

Whiskey + Cheese Board | Sacramento Street


The next time you find yourself wondering what you should serve to guests, remember a stunning cheese board will knock any guests socks off. It’s sure to be the hit of the party if you follow our easy steps.


Hopefully this will inspire you to plan a little holiday party of your own. Tis the season!


Photos by Emma Fineman 

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Planning Thanksgiving with Camille Styles Entertaining

Camille Styles Entertaining | Sacramento Street

The holidays are my absolute favorite time of year. The holiday cheer, the decorations, the parties and family time all make it incredibly special. Since baby Flemming is due on Christmas we decided that we’ll be hosting Thanksgiving and then leaving our Christmas plans up in the air.

 

That’s what brings me to sharing the amazing new book, Camille Styles Entertaining. Friends, when I received Camille’s book in the mail I knew that it would be incredible – I mean, her site is one of my favorites and she as a person is truly wonderful. I was floored by the text, recipes, photos and inspiration that lies within the pages of her book. It’s rare that I sit down with any book for more than 30 minutes, well this surpassed that mark by a landslide.


Camille Styles Entertaining | Sacramento Street


I got caught up in the beautiful recipes that are categorized by season, the text Camille wrote immediately drew me in and by the end of my time looking I found myself planning our entire Thanksgiving menu.

 

Lucky for us, Camille is sharing one of those recipes with us today – her Brussels Sprouts & Apple Salad with Cider Vinaigrette. Doesn’t that make your mouth water just reading it?


Camille Styles Entertaining | Sacramento Street


Ingredients| Sacramento Street

SALAD

1 cup golden raisins

2 pounds Brussels sprouts, trimmed and halved (quartered if very large)

Extra-virgin olive oil

2 tablespoons maple syrup

Kosher salt and freshly ground black pepper

¾ teaspoon red pepper flakes

1 red onion, peeled and thinly sliced

12 fresh thyme sprigs

1 cup walnuts

2 medium (or 1 large) apple, cored and thinly sliced

Sea salt

 

VINAIGRETTE

3 tablespoons apple cider vinegar

3 tablespoons freshly squeezed lemon juice

1½ tablespoons Dijon mustard

2 tablespoons maple syrup

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Directions | Sacramento Street


1.) Preheat oven to 425°F. In a small bowl, cover golden raisins with hot water and let sit to plump.


2.) On a baking sheet lined with foil, toss Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons of the maple syrup, a pinch of kosher salt, a few grinds of black pepper, and the red pepper flakes. Spread the sprouts in an even layer and roast for 10 minutes, just until they start to soften but before they turn golden.


3.) Add the red onion, thyme, and walnuts to the baking sheet. Toss everything together to combine, then spread in an even layer and roast for 10 more minutes, until the Brussels sprouts start to get golden and crispy on the edges.


4.) While everything roasts, make the vinaigrette. Whisk together the apple cider vinegar, lemon juice, Dijon mustard, and maple syrup. Slowly whisk in the olive oil and season with kosher salt and black pepper to taste.


5.) Drain the raisins and add them to the baking sheet with the apples. Toss everything together to combine, then return to the oven for just a few minutes so that everything warms through. Transfer to a serving bowl, toss with a small amount of the vinaigrette, and sprinkle everything with a bit of sea salt. Serve immediately. The vinaigrette will keep up to a week in the fridge.


San-Francisco-Invitation

Now for all of my Bay Area readers – I’m co-hosting Camille’s San Francisco Book Party with Erin from Apartment 34 and Minted. It’s truly going to be a night to remember. We’re hosting the party at Cookhouse (one of my favorite venues in SF). Join us for champagne cocktails, holiday cookies from Camille Styles Entertaining, and a holiday DIY you won’t want to miss. It’s the perfect way to kick off the holiday season. I hope to see all of you there!


Photos by Emma Fineman | Invitation by Minted

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Effortless Entertaining with Vietri

Effortless Entertaining with Vietri 3


When it comes to designing tabletops for dinner parties I tend to go in one of two routes – casual or elegant. One thing that I strive to do with each is to make sure that it is effortless. No one wants to be a stressed out hostess. This fall I’ve made it a point to fully embrace doing more casual tabletops that have a few key details that guests notice and want to use themselves when hosting dinner parties this fall.


Effortless Entertaining with Vietri 7Effortless Entertaining with Vietri 4Effortless Entertaining with Vietri 5

To kick off the entertaining season I thought I’d share a few tips to making your next dinner party go off without a hitch.


1.) Pick a palette thats seasonal – whether it’s neutral (like this tabletop) or something colorful.


2.) Once you’ve figured out your color palette decide which dinnerware you want to use. I wanted to add plates that had rustic edges to them, Vietri is a great source for beautiful dinnerware.


3.) Add pattern with napkins.


4.) Seasonal touches – I decided that little white pumpkins would be the perfect way to embrace the fall season. Then guests can take them home as a parting gift.


5.) Layers are key, by adding branches down the center of the table adds that extra details that finishes off the entire look. Here I used magnolia branches, but you can use anything – olive branches, eucalyptus, see what your local flower shop or grocery store has in stock.


6.) Lastly, and this might be the most important tip – set everything up the night before. It’ll be one last thing to think about the day of and then you can focus on everything else you have to do. Plus, it always gets me excited to see my guests when it is already set.


Effortless Entertaining with Vietri 2Effortless Entertaining with Vietri 6


Wondering how you can get this same look – pop over to Vietri for these essential items. I hope that this has inspired you for when you host your next dinner party.


Fall Entertaining with Vietri | Sacramento Street

 

1.) Lastra Grey Salad Plate | 2.) Optical Clear Champagne Glass | 3.) Lastra White Dinner Plate | 4.) Grey Medallion Accent Napkin | 5.) Aladdin White Antique Five-Piece Place Setting


This post is a partnership with Vietri. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open.


Photos by Ashley Batz for Sacramento Street

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Entertaining: A Thanksgiving Table

Entertaining | Thanksgiving Tabletop | Sacramento StreetEntertaining | Thanksgiving Tabletop | Sacramento Street


With Thanksgiving only a week away (how is November already over?), I’m excited about this year’s table. Instead of going with the traditional – oranges, reds, browns and greens, I wanted to give our table a touch of glam with a few rustic elements. The entire concept sprung from these lucite and brass candlesticks that I found at the flea market a year ago. I’ve been dying to use them for a dinner party and thought they’d be a beautiful centerpiece. From there I found these beautiful gold ikat placemats from West Elm – I didn’t want to use a tablecloth this year because I wanted to be able to see our farm table. I added my Grandmothers gold dishes, silver that I picked up on Portobello Road and wine glasses from our wedding. To finish it I wrapped gold paper around white napkins and tied them with metallic bakers twine and gold leaves to bring in a fall feel.


When it came to the flowers I wanted to create two arrangements that brought a little more of a rustic vibe to the table. I picked up Lisianthus, Eucalyptus, Wax Flowers and Jingle Bell branches to create the centerpiece down the table.


Entertaining | Thanksgiving Tabletop | Sacramento StreetEntertaining | Thanksgiving Tabletop | Sacramento StreetEntertaining | Thanksgiving Tabletop | Sacramento StreetEntertaining | Thanksgiving Tabletop | Sacramento Street


I wanted to create a look that anyone could recreate in their own home – either for Thanksgiving or a dinner party over the holidays. It can be easily recreated with items from your own home or these treasures below. Plus, the placemats – that I’m absolutely in love with, are only $9.99! Here’s more on how to get the look.


It was such fun putting together this year’s Thanksgiving table – all of the details got me incredibly excited for the holiday season. In fact, I love this tabletop so much I haven’t taken it down. I want to host a dinner party before my Thanksgiving guests arrive. I hope this has inspired you for the season of party throwing. What are you planning for your Thanksgiving table this year?


Get the Look: Thanksgiving Table | Sacramento Street

Get the look: Plated Glass Votives – Silver Global Views Decor Ice Pillar Candle HolderIkat Rings PlacematPromenade Flatware 20-pc. Place SettingMoroccan Tea GlassesOrganic Shaped Dinnerware with Metallic RimmedCross Dye Basic Napkin Set | Gold Leaves | Gold and Ivory Baker’s Twine

 

More fabulous tabletop items:

 


Photos by Claire Giffen
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