We partnered with Jordan Ferney, author of Oh Happy Day—a party and lifestyle blog based in San Francisco. Her mini-themed Holiday party looks divine and uses our products in ways we never even imagined.
“I wanted a fun way to present the perfect mini menu so I went to the hardware store and bought some thin planks of wood and some bricks to line up all the pretty dishes down the table. It was so easy and looked so pretty. I always shop at Crate and Barrel for mini dishes. They have the best selection of appetizer plates and holiday entertaining supplies.”
“My friend Andrea came up with the perfect menu of mini food recipes. It was so easy and looked so pretty.”
Asparagus Soup with Crème Fraîche Recipe
1 leek, cleaned, trimmed, and coarsely chopped
1 ½ lbs asparagus, coarsely chopped
3 cups chicken or vegetable broth, divided
¼ cup flour
1 ½ teaspoons salt
½ teaspoon pepper
pea shoots (optional)
Melt 2 tablespoons of the butter in a large pot over medium heat. Add leeks and cook for 2 minutes. Add asparagus and cook for 2 minutes more. Add 1 cup of broth and bring to a boil. Simmer until leeks and asparagus are tender, about 10 minutes. Allow to cool for about 10 minutes. Transfer to a blender and puree until smooth. Set aside. Return the pot to the stove and melt remaining 4 tablespoons of butter over medium heat. Add flour, salt, and pepper and cook, stirring frequently, until very thick. Add the pureed asparagus, cream and remaining 2 cups of broth. Stir until well combined and heated through. Serve in mini square ramekins. Top with a dollop of creme fraiche and pea shoots.
Mini Gingerbread Recipe
1/4 cup shortening
1/4 cup sugar
2 tbsp. molasses
1 1/4 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ginger
1/3 tsp. nutmeg
2 tbsp. water
Cream together shortening and sugar, Combine flour, salt, & spices in a separate bowl. Add flour mixture and water to shortening mixture, mix until well combined & dough has formed. Cover dough and chill thoroughly, about 3 hours. Roll out to about 1/8” thick and cut with mini gingerbread man cookie cutter. Transfer carefully to a baking sheet lined with parchment or a silicone baking mat & dust each shape with superfine sugar. To help cookies keep their shape, before baking place baking sheet in freezer for 10-20 mins, until dough is very well chilled. Heat oven to 375. Bake about 5-7 mins.
Chocolate Hazelnut Wontons
Wonton wrappers, about 15-30
Chocolate hazelnut spread, about 1 cup
Toasted hazelnuts, about 1 cup, chopped
Oil for frying
Caramel sauce, about 1 cup
To toast hazelnuts: Heat oven to 350°F. Spread hazelnuts on a baking sheet. Toast for about 10-15 minutes, until hazelnuts are lightly browned and skins are starting to separate. Remove from oven and allow to cool. Rub cooled hazelnuts in a towel to remove any loosened skins. Chop. Lay out wonton wrappers on a clean surface. In the center of each wrapper, drop a small spoonful of chocolate hazelnut spread, about 1 to 1 1/2 teaspoon, being careful to leave the edges clear. Top with a pinch or two of chopped toasted hazelnuts. With a small pastry brush or your finger, moisten the edges with a small amount of water. Fold wrapper in half diagonally, pressing firmly around the edges to seal. Fill a heavy medium sauce pan with about 3 inches of oil. Heat to 360°F over medium heat. Working with 3-4 at a time, slide wontons into the oil. Working quickly, flip wontons until each side is nicely browned and golden, about 1 minute total. Remove from oil with tongs or a slotted spoon and transfer to a baking sheet lined with paper towels to drain. Place each wonton in a mini glass oval bowl. Top with warmed caramel sauce and remaining chopped hazelnuts. Serve immediately.