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Food, Home & Garden2015 December/January
Pg 9 - The Sunshine Express
Holiday Entertaining Tips
Arla(R) Havarti and Gouda cheese alongside
festive jams and spreads.
These options doní»t have to cost a pretty
penny - just enough to show your host you
appreciate all of the hard work and money
put in to hosting the party. Your thoughtful-
ness will not go overlooked.
Save time and money with a holiday
potluck dinner party
When you are the host, instead of trying to
do it all, look to your guests to help build
the perfect holiday party menu. Ití»s custom-
ary for the host to supply the main dish and
beverages, while the guests bring the rest.
To ensure your potluck doesní»t turn out
to be all cookies and pie, create a sign-up
sheet for appetizers, side dishes and des-
serts. That way people get to choose what
to bring, but youí»ll have an even assort-
ment of delicious food to go around.
Add an element of competition by allowing
your guests to vote for their favorite dish
of the night to earn some holiday bragging
rights for next yearí»s party.
Try not to overindulge
During the holiday season, ití»s easy to get car-
ried away with heavy entrees and sweet treats as
vegetable side dishes fall to the wayside. Instead,
opt for a dish that feels indulgent even though
ití»s filled with greens and naturally good seasonal
ingredients.
This recipe for Apple, Gouda and Farro Salad from
the blog Two Peas and Their Pod is a delicious,
healthy and hearty addition to any holiday spread.
Ití»s the ultimate cold-weather salad full of flavor
and textures from the apple slices, Gouda bits,
farro, toasted walnuts, dried cranberries and a
simple apple cider vinaigrette. Plus, it takes only
minutes to throw together, making it the perfect
time-saving side dish for any holiday get-together.
Apple, Gouda and Farro Salad - Makes 6 serv-
ings as a side dish, or 4 servings as a meal
Ingredients: For the salad:
1/2 cup roughly chopped walnuts; 6 cups mixed
greens; 1 large apple, core removed and thinly
sliced; 6 ounces Arla Dofino(R) Gouda cheese,
cubed; 1 cup cooked farro; 1/3 cup dried
cranberries
For the apple cider vinaigrette: 1/4 cup olive oil;1 1/2
tablespoons apple cider vinegar; 2 Teaspoons honey;
1 Teaspoon Dijon mustard; 1 Teaspoon minced shallot;
Salt and freshly ground black pepper, to taste
Directions: Toast walnuts in small skillet over medium
heat, stirring frequently. Cook until walnuts turn brown
and smell toasted about 5 minutes. Transfer to a small
bowl to cool. Place the greens in a large bowl. Top with
sliced apples, Gouda cheese cubes, farro, dried cran-
berries and toasted walnuts. To make the vinaigrette,
whisk together the olive oil, apple cider vinegar, honey,
mustard and shallot. Season with salt and black pep-
per, to taste. Drizzle the salad with the vinaigrette and
gently toss. Serve!
How to be a great
holiday guest and host
(BPT)The holiday season is chaotic
enough without the added stress of
entertaining. Whether you open your
house to family and friends, or attend
parties hosted by others this season,
these tips will help you keep tensions
low and stomachs full wherever you
celebrate.
Doní»t show up empty-handed
Although the invitation didní»t specifi-
cally say to bring a gift, doní»t let that be
your excuse to show up empty-handed
to your family or friendsí» holiday festivi-
ties. Host gifts doní»t need to break the
bank. Do a little research about what
your host would enjoy - maybe ití»s a
decorative candle, a cute ornament,
their favorite homemade peanut brittle
or an assortment of naturally good