"The food doesn't have to be super fancy," says Giada, but what you serve should have a "balance between crunch, cooked food, and simple food."
THE MENU
Gingerbread Cocktail (below)
Spiced Cocktail Nuts
Ham, Gruyere, And Apple Panini
Salmon Cakes With Lemon-Caper Yogurt Sauce
Gingerbread Cocktail
MAKES 4 SERVINGS
INGREDIENTS FOR SYRUP:
1 cup water
1 1/2 cups sugar
1 1-inch piece fresh ginger, thinly sliced
2 cinnamon sticks
3 whole cloves
ESPRESSO:
1 cup boiling water
2 Tbsp instant espresso powder
3-4 Tbsp hazelnut liqueur (recommended: Frangelico), optional
4 oz (1/2 cup) Kahlua
FOR THE SYRUP: In a small saucepan over medium heat, combine water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until sugar has dissolved. Remove the pan from the heat and allow syrup to cool, about 20 minutes. Using a pair of tongs, remove and discard the ginger, cinnamon, and cloves.
FOR THE ESPRESSO: In a glass measuring cup, whisk together boiling water, espresso powder, and liqueur, if using, until powder is dissolved. Set aside to cool.
COMBINE: 1 cup syrup with espresso-hazelnut liqueur mixture in a large martini shaker. Add Kahlua and shake to combine. Pour over ice-filled glasses and serve.
Spiced Cocktail Nuts
MAKES 4 TO 6 SERVINGS
Vegetable cooking spray
2 egg whites
2 cups roasted and salted almonds
2 cups roasted and salted cashew nuts
2 cups walnut halves
3/4 cup sugar
2 Tbsp Madras curry powder
1 Tbsp ground cumin
2 1/2 tsp garlic salt
1 1/4 tsp cayenne pepper
1 tsp ground cardamom
1/2 tsp ground cinnamon
Preheat oven to 250°F. Spray a baking sheet, liberally, with cooking spray.
In a large bowl, whisk egg whites until frothy. Add nuts and stir until coated. In a small bowl, combine sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle sugar mix over nuts and toss until coated. Arrange nuts in a single layer on the baking sheet. Bake on a center rack for 45 minutes until golden and fragrant. Cool for 1 hour. Using a metal spatula, remove nuts and break into bite-size pieces. Place in serving bowls.
Ham, Gruyere, and Apple Panini
MAKES 4 SERVINGS
2 Tbsp unsalted butter, at room temperature
2 Granny Smith apples, peeled, cored, and sliced into 1/4-inch-thick slices
1 Tbsp chopped fresh thyme leaves
8 1/2-inch-thick slices country-style white bread
1/2 cup whole-grain mustard
2 cups (8 oz) shredded Gruyere cheese
8 slices (8 oz) Black Forest ham
In a skillet, melt butter over medium heat. Add apples and thyme. Cook, stirring occasionally, until apples are slightly soft, about 4 minutes. Cool for 5 minutes. Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham and equal amounts of apple mixture. Add remaining cheese and place remaining bread slices on top. Grill until cheese has melted and tops are golden and crispy, about 5 to 6 minutes. Cut in quarters and serve.
Salmon Cakes with Lemon-Caper Yogurt Sauce
MAKES 6 TO 8 SALMON CAKES
1 lb skinless salmon fillet
Olive oil for drizzling
Kosher salt and freshly ground black pepper
FILLING:
1 large egg, beaten
1/3 cup (1/2 ounce) chopped fresh chives
26 saltine crackers, crushed
1/2 cup frozen corn, thawed
2 Tbsp Dijon mustard
3 Tbsp mayonnaise, plus extra, as needed
1 Tbsp capers, rinsed and drained
1 Tbsp lemon juice
1 Tbsp lemon zest
3 Tbsp vegetable oil
3 Tbsp unsalted butter, at room temperature
SAUCE:
1/2 cup full-fat plain Greek yogurt
1 1/2 Tbsp capers, rinsed, drained, and chopped
1 Tbsp lemon juice
1 Tbsp lemon zest
Kosher salt and freshly ground black pepper
FOR THE SALMON: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle salmon with olive oil and season with salt and pepper. Grill each side for about 6 to 8 minutes until the flesh is cooked through and flakes easily with a fork. Set aside to cool for 20 minutes.
FOR THE FILLING: Using a fork, flake salmon into 1/2-inch pieces and place in a medium bowl. Add egg, chives, 1/2 cup crushed crackers, corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch-diameter patties, about 3/4-inch thick (if the mixture is too dry, add extra mayo, 1 tablespoon at a time). Coat patties in remaining crushed crackers and refrigerate for 30 minutes. In a large nonstick skillet, heat oil and butter over medium heat. Add patties and cook each side for 7 to 8 minutes until golden and crispy. Drain on paper towels.
FOR THE SAUCE: In a small bowl, mix yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
PLATING: Arrange salmon cakes on a platter and serve with the sauce.
COOK'S NOTE: The salmon can also be baked in a 350°F oven. Drizzle salmon with olive oil and season with salt and pepper. Place in a baking dish and bake for 15 to 20 minutes until just cooked through.
Recipes courtesy of Giada De Laurentiis
