Holiday Entertaining Made Easy

Hosting has never been this easy!

All recipes by Tiffany Kate-Lyn Matthews

Ingredients:

For the roasted grapes:

  • 2 cups seedless red grapes (or a mix of red and black)
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp honey
  • Pinch of salt
  • Fresh thyme sprigs

For the whipped feta:

  • 200g feta cheese, crumbled
  • ½ cup plain Greek yoghurt (or cream cheese for extra creaminess)
  • 1 Tbsp olive oil
  • 1 tsp lemon juice
  • 1–2 tsp honey (to taste)
  • Freshly cracked black pepper

To serve:

  • Extra honey, for drizzling
  • Chopped pistachios or walnuts (optional)
  • Fresh thyme or rosemary leaves
  • Toasted baguette slices or crackers

How To Make Whipped Feta with Roasted Grapes

  1. Preheat the oven to 200°C.
  2. Place the grapes on a lined baking tray.
  3. Drizzle with olive oil, balsamic vinegar, honey, salt, and scatter thyme sprigs.
  4. Roast for 15–20 minutes, until the grapes start to burst and caramelize slightly.
  5. Set aside to cool slightly.
  6. In a food processor, blend the feta, yoghurt, olive oil, lemon juice, and honey until smooth and creamy.
  7. Adjust to taste with extra honey or lemon juice.
  8. Add a crack of black pepper.
  9. Spread the whipped feta onto a serving platter or shallow bowl.
  10. Spoon over the roasted grapes with their pan juices.
  11. Drizzle with honey, sprinkle with chopped nuts and fresh herbs.
  12. Serve warm or at room temperature with sliced baguettes or seeded crackers.

Ingredients:

  • 4 chicken breasts (skinless, boneless)
  • 1 Tbsp olive oil
  • Salt and black pepper, to taste
  • 2 Tbsp butter

For the glaze:

  • ½ cup freshly squeezed orange juice (about 2 oranges)
  • Zest of 1 orange
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tsp fresh thyme leaves (or 1 tsp dried)
  • 1 Tbsp soy sauce
  • Pinch of chili flakes

To serve:

  • Fresh thyme sprigs
  • Orange slices or zest curls
  • Fresh salad or couscous salad

How To Make Orange, Honey & Thyme Glazed Chicken

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in a large pan over medium-high heat.
  3. Sear chicken for 3–4 minutes per side until golden brown.
  4. Remove from the pan and set aside.
  5. In the same pan, add butter and garlic.
  6. Sauté for 30 seconds until fragrant Pour in the orange juice, zest, honey, Dijon mustard, thyme, soy sauce, and chili flakes.
  7. Stir and simmer for 2–3 minutes until slightly thickened.
  8. Return the chicken to the pan, coating it in the glaze.
  9. Reduce heat to medium-low and cook for another 8–10 minutes, turning occasionally, until chicken is cooked through and sauce is glossy and sticky.
  10. Spoon the glaze over the chicken before serving.
  11. Garnish with orange slices and thyme sprigs.

Ingredients:

For the chocolate layer:

  • 200g dark chocolate, chopped
  • 1 cup cream
  • 2 Tbsp icing sugar
  • 1 tsp vanilla essence

For the salted caramel:

  • ½ cup sugar
  • 2 Tbsp water
  • ¼ cup cream
  • 2 Tbsp butter
  • ½ tsp sea salt

For the mixed nut crunch:

  • ¾ cup mixed nuts (almonds, pecans, cashews, or hazelnuts), roughly chopped
  • 2 Tbsp brown sugar
  • 1 Tbsp butter
  • Pinch of salt

For assembly:

  • Chocolate cake cubes or brownie pieces (store-bought or homemade)
  • Whipped cream or mascarpone, to finish
  • Chocolate shavings or gold dust

How To Make Mini Chocolate Trifles with Salted Caramel & Mixed Nut Crunch

  1. In a saucepan over medium heat, add sugar and water.
  2. Allow it to melt and turn a deep amber colour — *do not stir, just swirl the pan occasionally.
  3. Carefully whisk in cream (it will bubble), then add butter and salt.
  4. Stir until smooth.
  5. Set aside to cool slightly.
  6. Heat ½ cup cream until just simmering, then pour over the chopped chocolate.
  7. Let stand for 1 minute, then stir until smooth.
  8. Allow to cool for 5 minutes.
  9. In a separate bowl, whip the remaining ½ cup cream with icing sugar and vanilla to soft peaks.
  10. Fold the whipped cream into the cooled chocolate mixture until smooth and airy.
  11. In a small pan, melt butter and brown sugar together.
  12. Add nuts and salt, stirring until coated and slightly caramelized 3–4 minutes.
  13. Spread on baking paper to cool, then roughly chop once hardened.
  14. In mini glasses or jars, layer as follows: crumbled chocolate cake or brownie, spoonful of salted caramel, layer of chocolate mousse and a sprinkle of nut crunch.
  15. You can repeat the layers if desired.
  16. Top each trifle with a dollop of whipped cream, extra drizzle of salted caramel and garnish with chocolate shavings or gold dust.
  17. Place in the refrigerator to chill for 1 hour.

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