Holiday hosting doesn’t have to be hard. This season, look to the Nova Scotia Liquor Corporation for festive cocktails and recipes to make holiday hosting a breeze. Whether you’re planning an elegant soiree or a small gathering with friends, your food and drinks are bound to be a hit.
To show you how it’s done, the NSLC enlisted the help of a few of Nova Scotia’s top bloggers to put recipes and pairings to the test. Each blogger was given a feature drink with holiday recipes to match.
It-girl and fashion consultant Kayla Short of Short Presents hosted a glitzy holiday night in with some of Nova Scotia’s top bloggers. In a glamourous condo, decked out with gold tinsel and pine fronds, Halifax’s movers and shakers sipped on local sparkling wines such as L’Acadie Prestige Brut Estate.
“Sparkling wine is just one of those things that’s known for being celebratory”, Short says.
As they sipped on their bubbles, the dancers and bloggers grazed on elegant finger foods made by Short ahead of time. Mixed Herb & Cheese Balls, Bacon-Wrapped Dates with Goat Cheese, Wild Mushroom Arancini and Spicy Smoked Salmon Hand Rolls were easy to snack on as guests mingled.
“The sushi hand rolls were the biggest hit of the party. You wouldn’t think of them for the holidays but they’re so easy to prepare,” says Short.
For more on Kayla Short’s bubbly night in, visit Short Presents blog.
The fun sister-brother duo Mo and Ten Handahu (a.k.a. Mo and Ten) of Lion Hunter hosted an intimate sit-down soiree with whisky cocktails and food to match.
This stylish duo skipped the tinsel and drew inspiration from the fall harvest. “We wanted to respect people’s backgrounds, so we chose greens, browns, burgundy, rust, and black and white – nothing too formal,” says Mo.
Guests were met with handmade menus on a harvest table with colourful leaves and berries. Food and cocktail pairings came to the table in courses so guests could take their time.
The Crown Royal Northern Harvest Rye Northern Buck was zesty and warming, made with ginger beer and plenty of lime. Mo and Ten served it with a Warm Caramelized Onion and Goat Cheese Dip and some homemade crostini.
“I’m normally a little wary when it comes to goat cheese, but the caramelized onions were sweet and neutralized the cheese,” says Mo.
Next up, a citrusy Storm Devil, made with Jim Beam Devil’s Cut Bourbon Whiskey on the rocks with orange zest. This spirit-forward cocktail hit the table with a platter of gorgeously seared Scallops with Pancetta Jam.
To read about Mo and Ten’s High-End Whisky Soiree, head to Lion Hunter’s blog,
For a rustic holiday gathering at her century home in Hubbards, lifestyle and mommy blogger Katie Rose Decoeli of Wild Rosebuds went with local beer, craft cider and wine.
With garlands hung on the mantle, a huge twinkling Christmas tree, and a centrepiece made from reclaimed driftwood and Canadian holly, Decoeli set the tone for a rustic country Christmas.
Decoeli started the evening with a selection of local beer and cheese, making use of the NSLC’s beer and cheese pairing guide to build a festive cheese plate.
“You never really think of pairing beer and cheese together,” says Decoeli. Guests loved taste-testing different combinations and were particularly fond of Propeller Russian Imperial Double IPA served with pungent blue cheese.
Decoeli brags that she and husband Rob Decoeli were forced to hone their shucking technique. They treated their guests to platters of fresh grilled and fried local oysters and Nova Scotian sparkling wine.
“The Grilled Oysters with Jalapeno Honey Butter and Tempura Oysters with Ponzu and Pickled Ginger were gone almost before they hit the table,” Decoeli says. “The L’Acadie Prestige Brut Estate was a perfect match with the salinity of the seafood.”
For more on Decoeli’s countryside Christmas and tips on shucking oysters, head to Wild Rosebuds’ blog.
For more holiday hosting ideas, and festive cocktails and recipes for getting together, visit mynslc.com.
