Celebrate the season with cocktails, kebabs, dips, more

Planning a party? Chef Tony Maws of Craigie on Main restaurant in Boston has got you covered. Here, he makes sirloin kebabs, curry yogurt dip, spiced hummus, and prosciutto-wrapped pears with a miso and mustard vinaigrette.

"Through the woods" cocktail
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Ingredients

    • 1/8 oz maple syrup
    • 1/4 oz Hiram Walker "Original Cinn" Cinnamon Schnapps (Becherovka if possible)
    • 1 1/2 oz mulled cider
    • Top with sparkling wine

Preparation

Baking Directions:

Mix ingredients together.

Mediterranean spiced hummus
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Ingredients

    • 2 cups prepared hummus
    • 1/2 tsp ground garlic
    • 1/2 tsp ground ginger
    • 1/2 tsp ground onion powder
    • 1/2 tsp sweet paprika
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander
    • 1/2 tsp red wine vinegar
    • 1/2 tsp fresh lemon juice
    • Extra-virgin olive oil

Preparation

Baking Directions:

Mix all ingredients together and drizzle the EVOO on top.Serve with fresh crudité vegetables (carrots, celery, radishes, cauliflower, cucumbers).

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Ingredients

    • 4 semi-ripe pears (Anjou, Comice, Forelle), but into 1/4-inch slices
    • 1/2 lb prosciutto thinly sliced (may sub other good quality, salted ham)
  • For the vinaigrette:

    • 3 tbsp. Dijon-style mustard
    • 2 tbsp. rice vinegar
    • 1 tbsp. lemon juice
    • 2 tbsp. yellow miso (may omit if not available)
    • 1 cup EVOO

Preparation

Baking Directions:

To make the vinaigrette:In a bowl mix together the mustard, vinegar, lemon juice and miso.Gradually stir in the EVOO.Wrap the pear slices with some prosciutto.Drizzle the vinaigrette on top and serve.

Sirloin kebabs
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Ingredients

    • 2 lb. sirloin tips, cut into 1.5-inch pieces
  • For spice rub:

    • 2 tsp dried onion powder
    • 1 tsp dried garlic powder
    • 2 tsp sweet paprika (or sweet chile powder)
    • 1 tsp ground cumin
    • 1 tsp kosher salt
    • 2 tbsp chopped fresh parsley (may sub dried but then use only 1 tblsp)
    • 4 tbsp extra-virgin olive oil
    • 2 avocados, cut into 1.5-inch pieces
    • 2 limes

Preparation

Baking Directions:

Rub sirloin with spices. Alternately place the meat and avocado pieces onto kebab skewers.Grill over a hot fire until medium rare, approximately 5 minutes.Slice the meat and serve on grilled toast with avocado.Squeeze fresh lime juice on top and serve.

Curry yogurt dip
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Ingredients

    • 2 cups Greek yogurt (or other thick yogurt)
    • 2 tbsp. yellow curry powder
    • 2 tbsp fresh lime juice
    • 1 tsp kosher salt

Preparation

Baking Directions:

Mix ingredients and serve with fresh crudité vegetables (carrots, celery, radishes, cauliflower, cucumbers).

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