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[From the 2025 Fall Magazine]

Time to Turn Up the Heat and Party!

Fall is here and what better time to warm up your guests with some peppery and piquant nibbles and drinks. The growing trend toward food and libations with a warm and spicy vibe has been the inspiration for my latest party recipes. So come along with me as I turn up the heat!

Of course, a party just isn't a party without a great drink, so let me introduce the Cranberry Peach Tequi-Luxe cocktail! I know, I know, you're probably wondering what’s so Fall like about tequila, but it pairs awesomely with cranberry juice and peach schnapps. Lime juice points up the flavors and a pinch of cinnamon adds a little autumn spice.

Now let’s move on to the munchies. If you're into sweet and spicy foods you have to check out my Hot Honey Dip. It’s sooo easy to make and you can dial up the heat as much as you want. Sweet potato fries are a deliciously perfect dipper for this creamy concoction.

Mushroom and Red Pepper Crostini is a yummy finger food with a definite wow factor. Even better, the ingredients are prepared in advance and easily assembled at party time.

Finally, my Goat Cheese and Pepper Relish Flatbread is another singular and spicy party treat. You can make it hot or sweet depending on your choice of "store bought" pepper relish and it looks as good as it tastes!

As always, I hope you and your guests enjoy these recipes. Until next time have fun in your kitchen, and enjoy cooking (and making drinks!) for the people you love.

And remember... it doesn’t have to be perfect,
it just has to taste good!

The Cranberry Peach Tequi-Luxe Cocktail

  • 2 and 1/2 ounces of cranberry
    juice cocktail
  • 2 ounces of 100% agave tequila Blanco
  • 1 ounce of peach schnapps
  • 1/2 ounce of lime juice
  • A pinch of gound cinnamon
  • Fresh lime wedge for garnish

Directions: Measure the first four ingredients into an ice filled shaker, secure the lid and shake it like crazy. Strain into an ice-filled cocktail tumbler and sprinkle with a pinch of cinnamon. Add the lime wedge for garnish.

Cheers!

Hot Honey Dip with Sweet Potato Fries

  • 8 ounces of low-fat cream cheese, softened
  • 1/2 cup of low-fat sour cream
  • 3 tablespoons of prepared
    hot honey
  • 1 garlic clove, minced
  • 1/2 teaspoon of kosher salt
  • 1 package of frozen sweet potato fries

Directions: Place the cream cheese, sour cream, hot honey, garlic and salt into the bowl of a food processor fitted with a blade attachment. Process on high speed to a creamy smooth consistency. Taste and add more hot honey if you want more heat. Transfer to a serving bowl and drizzle with a little more hot honey. Refrigerate until serving time. Bake the sweet potato fries as per package directions letting them get a little crispy. Serve with the dip.

Mushroom and Red Pepper Crostini

  • One 10-ounce French baguette
    cut into 1/4-inch-thick slices
  • 2 lbs. of white mushrooms
    thinly sliced
  • 1 and 1/2 teaspoons of dried thyme
  • 1 teaspoon of kosher salt
  • A few grinds of fresh black pepper
  • 2 tablespoons of olive oil
  • One 8-ounce tub of chive and onion cream cheese spread
  • Crushed red pepper flakes
  • 2 tablespoons of minced
    flat leaf parsley

Directions: Preheat your oven to
350° F. Place the baguette slices in a single layer on a baking sheet and bake for about 5 minutes or until lightly golden in color. Allow to cool. Drizzle the olive oil into a large skillet and warm over medium heat. Add the mushrooms, season with thyme, salt and pepper, increase the heat to medium-high and sauté for about 5 minutes or until soft. Allow to cool and season with more salt and pepper if needed. Spread about a teaspoon or a little more of cream cheese onto each baguette slice and arrange on a serving platter. Place about a tablespoon of mushrooms on each baguette and sprinkle each with minced parsley and a scant pinch of red pepper flakes. Serve right away. Makes about 40 crostini.

Goat Cheese and Pepper Relish Flatbread

  • Two flatbreads (about 4.5 oz each) - I like the Rustik Oven brand
  • 2/3 cup of prepared pepper relish. You can use hot or sweet pepper relish or a combination of both. I prefer Howard's brand
  • 1 cup of crumbled goat cheese
  • 1/2 cup of thinly sliced scallions
  • 1 teaspoon of kosher salt

Directions: Preheat your oven to 350° F. Place the 2 flatbreads on parchment paper lined baking sheet. Divide the sweet pepper relish between each flatbread and spread to about 1/2 inch from the edges. Sprinkle half the goat cheese and half the scallions over each flatbread. Bake for 7 to 10 minutes or until the cheese softens and melts a bit. Remove from the oven and cool for 10 minutes. Slice each flatbread into about 12 wedges and serve.