Happy Thursday, glitter girls!

As promised, here are two of our go-to recipes for the season. Maybe one day we’ll be obligated trusted to cook the Thanksgiving meal. Until then, we’ll contribute an appetizer and/or cocktail. Those are kinda our specialties anyway. Here goes!

Rosemary Martini

Rosemary Martini
we’ll be making these on thanksgiving thursday.

Yum, yum, yum. Rosemary definitely feels like fall to us…and martinis are appropriate all year long. Recipe reprinted from A Martini Always Helps. Well, it does.

Ingredients

  • 2 oz vodka
  • 1 oz rosemary simple syrup
  • splash of lemon juice

Method

Shake in a martini shaker with ice and pour into a martini glass that’s been rimmed with lemon juice, sugar and finely chopped rosemary. Garnish with a sprig of rosemary.Makes one.

*To make rosemary simple syrup, bring to a boil in a saucepan 1 cup sugar, 1 cup water and 4 fresh rosemary sprigs. Boil one minute, or until sugar is dissolved and then let stand for 30 minutes off the stove. Pour through a strainer to remove the rosemary bits and chill for four hours in an airtight container. (You can store it up for up to a month.)

Mod Cheese Log

Mod Cheese Log
chevre + pumpkinseeds = holiday appetizer bliss.

This is an easy, elegant upgrade from the old-school cheese ball.

Ingredients

  • 1 5oz log goat cheese/chevre
  • 1/2 tsp canola or corn oil
  • 3/4 cup raw pumpkinseeds
  • salt & pepper
  • 3 tsbp pumpkinseed oil
  • crackers (we like sweet wheat crackers)

Method

Let cheese come to room temperature. Place a small skillet over medium heat for 2 minutes; add canola or corn oil and pumpkinseeds. Toss for a minute, then season with salt and pepper. Once seeds have popped but are still green, transfer to a plate; let cool.  Roll cheese in seeds to coat. Drizzle with pumpkinseed oil and serve with crackers.

What’s your favorite holiday appetizer or cocktail? Tweet us @glitter_blog_xo.

XOXO

L+J