Tangerine Sangria
Your nails are blood-red your cocktails should be too.
Mix up this seasonal sangria up to 24 hours in advance.
Make to taste in advance and adjust alcohol amounts if needed.
In a large pitcher, add all ingredients and stir to combine.
Chill in the fridge for at least 4 hours and up to 24.
Top off each glass with a tangerine halve.
Best of all, their serious crunch factor makes these hand rolls completely addictive.
Wet your pinky and dampen the spot where the nori sheet meets itself to create a seal.
Black Sesame Crackers with Greek Yogurt and Smoked Salmon
Stop saving lox for your bagel.
Sprinkle with black sesame seeds before serving.
Preheat your oven to 375 degrees.
In a large bowl, combine oil, rosemary and paprika.
Pour in warm nuts and toss until all are covered in the mixture.
And for good reason: The airy and crunchy white cookies are surprisingly light, but taste shockingly induglent.
Present it in large bowl with a spoon and allow guests to serve themselves.
Reserve half the berries and mash the other half with a fork, to allow their juices to flow.
Place meringues in serving bowl and pour berry mixture on top, before adding fresh, warmed blueberries.
Arrange ladyfingers in a single layer on a serving platter.
Place sugar in a pastry sifter or double-lined strainer and gently tap out over biscuits.
Serve in a hand-shape (and prepare to get some eye-rolls).
Chocolate Pomogranete Bark
Make your own candy.
Arrange a baking sheet with a layer of parchment paper or foil and spray with non-stick cooking spray.
In a microwave-safe bowl, melt semisweet chocolate chips in 1-minute intervals, stirring between each interval.
When completely melted, reserve and immediately repeat the process with the white chocolate chips.
When both are completely melted, pour out onto baking sheet in two, 8-inch circles.
Using a skewer or thin spoon, gently swirl chocolates.
Sprinkle with pomegranates and sea salt and place in the freezer for 10 minutes or until completely hard.
Break into pieces and serve.
