With older children coming home for the holidays, it might seem tricky to plan a holiday party spread that older kids, parents and friends will enjoy. Katherine Schwarzenegger, contributing editor for InStyle magazine and daughter of Maria Shriver and Arnold Schwarzenegger, has tasty recipes to help make your holiday party one guests of all ages will enjoy.
Apple cider is a key holiday drink — check out Katherine's family recipe below — and if all guests are over 21, she suggests adding a little bourbon in the cider. Put out a big pot with a ladle for guests to serve themselves so you don’t have to worry about getting a drink in everyone’s hand. Add a rustic and purposeful element by picking up chalkboard drink labels at a local craft store. Invite guest to write their names on the labels, then adhere to them to their glasses so no one’s drink gets misplaced.
- 4 to 5 cups apple juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Cinnamon sticks and apple slices to garnish
In a small pot, heat the apple juice and spices over low/medium heat. Stir often while the mixture is heating so the spices will blend into the juice. Once it's hot, pour into mugs and garnish with apple slices and cinnamon sticks.
Baked brie with pecans and cranberries
One popular appetizer that Katherine’s mom, Maria Shriver, whips up every holiday season is baked brie. Sounds fancy, but Katherine promises it's so easy, anyone can make it.
- 1 sheet frozen puff pastry, thawed
- 1 8-ounce wheel of brie
- 1/3 cup chopped pecans
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- 1/4 cup dried cranberries
- 1/4 cup brown sugar
- 1 egg, beaten
Preheat oven to 375 degrees. Lay thawed puff pastry sheet on a cookie sheet.
Soak dried cranberries in a small bowl of water for one minute until softened. Drain cranberries.
In a small saucepan, melt butter. Stir in pecans and cinnamon and toast until fragrant, about three minutes.
Place brie in the middle of the puff pastry. Place pecan mixture on top of brie. Spoon brown sugar on top of pecan mixture. Place cranberries on top of brown sugar. Bring the edges of the puff pastry up and press them together making sure to seal the dough. Using a pastry brush, brush the entire pastry with the beaten egg.
Bake for 15-20 minutes or until the pastry is a golden brown.
Halloween may be over but pumpkins are still a great décor piece to pull into your home through the Thanksgiving season. Give yours a glam edge by wrapping painter's tape around the top of the pumpkin, then applying gold spray paint. Once the paint is dried, peel off the tape and voila, you have a modern take on the classic pumpkin. You can also consider scooping out the middle of the pumpkin and filling it with flowers for a beautiful centerpiece.
If you’re not a fan of traditional Thanksgiving food, join Katherine in whipping up her favorite Thanksgiving-inspired enchiladas.
- 3 cups cooked turkey
- 1 3/4 cups chopped onions
- 1-2 cups stuffing
- 1 cup chopped fresh cilantro
- 2 cups shredded zucchini
- 2 cups grated cheese
- 4 ounces cream cheese
- 12 5-6 inch corn tortillas
- 1 1/2 teaspoons chopped canned green chilies
- 1 19-ounce can enchilada sauce
- 1/2 cup salsa
- 1/4 cup sour cream (optional)
- 3/4 cup vegetable oil
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch glass baking dish with cooking spray.
Heat three tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until onions are tender, about five to seven minutes. Add enchilada sauce and green chiles. Cover and simmer about 20 minutes, stirring often. Season with salt and pepper to taste.
Mix cooked turkey, 1 1/2 cups cheese, cream cheese, stuffing, 1/4 cups onions, 1/4 cup salsa and 1/2 cup cilantro in a bowl. Season with salt and pepper to taste.
Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook each tortilla for 20 seconds until slightly browned. Drain on paper towels.
Spread 1/2 cup sauce in the baking dish. Spoon 1/4 turkey mixture in the center of each tortilla. Roll up tortillas and arrange seam side down in the dish. Spoon the remaining sauce over the enchiladas. Sprinkle with the remaining cheese. Bake for 20-30 minutes.
Allow enchiladas to cool for 10 minutes and then cut into bite size pieces, securing each piece with a toothpick. Serve on a platter, accompanied by remaining salsa and sour cream, placed in small ramekins for dipping.