Party Like A Pro: 5 Sips and Snacks for Fall and Winter Bashes
‘Tis the season to start planning your fall festivities and holly jolly holiday bashes!
And there’s no better way to impress your guests than by serving up delicious cocktails and hors d’oeurves. The experts at La Bonne Maison catering company whipped up custom cocktails and light bites for your merriest of gatherings – and they’re sharing some of their secrets. “Our pairings are determined by season and ingredients that complement one another,” says Mary Alsobrook, owner of La Bonne Maison. “Cocktail hour is always everyone’s favorite part of our events, so we often suggest heavy hors d’oeuvres and tasty cocktails for our clients’ holiday gatherings instead of a buffet or plated meal. They make for delicious bites and fun conversation starters.”
Here’s a preview of a few of their perfect professional pairings for the fall and winter seasons, plus a cocktail and hors d’oeuvres recipe you can try on your own. Cheers!
Photo credit: C.J. Allen Photography
Aqua Vitae + Vegan Stuffed Mushroom
Cocktail ingredients: Whistle Pig Rye Whiskey, Wild Moon Rose Liqueur, lemon juice, and bitters with rose petal garnish
Spicy Paloma + Housemade Tortilla Crisp with Seared Tuna and Avocado-Lime Crema
Cocktail ingredients: Patrón Tequila Blanco, jalapeño grapefruit simple syrup, soda water, and a grapefruit wheel garnish
“Grapefruit is one of our favorite winter ingredients, and can be incorporated into many items, from salads to desserts,” says Alsobrook. “The bold, bright flavors of this pairing are perfect for a Mexican fiesta.”
Photo credit: C.J. Allen Photography
Extra Virgin Whiskey Sour + La Bonne Maison’s Signature Petite Filet Mignon
Cocktail ingredients: egg white, Elijah Craig bourbon whiskey, House of Spain Extra Virgin CBD olive oil, lemon juice, simple syrup, and a Luxardo cherry on a spear for garnish
“Infusing cocktails with extra virgin olive oil is a trend on the horizon and makes the whiskey sour notably smooth,” she says. “This pairs perfectly with buttery filet mignon. It’s our modern take on a classic match made in heaven: whiskey and steak.”
PV Thyme + Crostini Topped with Gorgonzola, Walnuts, and Local Honey
Cocktail ingredients: vodka, pear and thyme simple syrup, Campari, and lime juice
“This cocktail denotes autumn and nothing pairs better with pear than gorgonzola,” says Alsobrook. “This is a perfect pairing to serve guests before a Thanksgiving meal.”
Photo credit: C.J. Allen Photography
Bubbly Mo + Potato Chips with Salmon Roe and Crème Fraîche
- 2 oz. Grey Goose vodka
- 1 oz. lemon juice
- 1 oz. orange juice
- 0.5 oz. honey syrup (2 parts honey, 1 part simple syrup)
- Ice
- Chilled Prosecco
- Orange wheel, spiral-cut lemon twist for garnish
In a cocktail shaker, combine vodka, lemon juice, orange juice, and honey syrup. Fill shaker with ice and shake well. Strain into a chilled, ice-filled Collins glass. Top with Prosecco. Garnish with orange wheel and the lemon twist.
For your hors d’oeuvre, place your favorite potato chips onto a platter and pipe or spoon a small dollop of crème fraîche onto each chip. Top with as much salmon roe as you desire and dig in.
“Bubbly Mo is the cheerful name we came up with for this elevated mimosa,” Alsobrook says. “We find that it sips well as an aperitif and pairs perfectly with the crunchy chip and salty roe. The recipe for the potato chip with crème fraîche and salmon roe is a three-ingredient hors d’oeuvre that readers can easily prepare and will impress guests at a holiday gathering or NYE bash.”
Photo credit: C.J. Allen Photography
Alsobrook and her team at La Bonne Maison have plenty of ideas when it comes to catering fall and winter parties. Clients can choose from seasonal menu offerings, as well as customize any menus to meet dietary needs or fit a certain party theme. “Our seasonal soup shooters are a yummy vegetarian option during fall and winter,” says Alsobrook. “Fire-roasted tomato soup served with a grilled cheese triangle for dipping is irresistible on a chilly evening.”
And La Bonne Maison’s custom drinks are always a delicious way to wash down your light bites.
“When conceptualizing craft cocktails, we take inspiration from a variety of sources, including the preferences of our clients hosting the party, a specific seasonal ingredient, or even vintage glassware,” says Alsobrook. “We’re not afraid to take risks and experiment with different flavor profiles, as long as the end result is a well-balanced drink.”
For more information on catering your fall or winter bash with La Bonne Maison, visit labonnemaison.com.
This is a paid partnership between La Bonne Maison and Boston Magazine