Last weekend, the #GIRLBOSS squad was in full effect. My friend, neighbor, *and* amazing entrepreneur, Jillian Bremer, hosted a holiday party for her vintage jewelry company, Sweet & Spark. You might recognize her name from a CK interview that involved cooking baking sesh on a Friday afternoon. I won the neighbor lottery, right? (Speaking of winning…keep reading!)
When Jillian suggested we collab on her upcoming Sweet & Spark holiday party, I was beyond excited. I love throwing dinner parties and brunches, but honestly don’t do it as often as I’d like. I also knew that Jillian followed a gluten-free and dairy-free diet, so I had to get creative with the menu. Since this was an open house, there needed to be something for everyone to nibble on regardless of their dietary restrictions. Challenge accepted.
The party was so much fun and after my mimosa buzz wore off, I thought, why not share the menu? I know it’s a lot of work to sift through recipes and figure out what works well together, so here you go! Some of these foods are seasonal (pomegranate for days), but you really could serve this year around. I’ve shared links to all the recipes, with some from us and others from our favorite cookbooks and sites.
Latke bar: Our mini curried potato latkes were a big hit! With just a hint of curry and cumin, these latkes had enough flavor on their own, but were even better with toppings. I served them with two pairings: cranberry sauce + Brie and smoked salmon + Greek yogurt with dill.
Crudités platter: There’s nothing prettier than a platter filled with brightly colored, fresh veggies. I shopped for produce the morning of the event and bought whatever looked best. The dips included a hummus (gluten-free) and this ridiculously tasty Green Goddess dressing from Serious Eats. That sauce recipe is *seriously* a keeper.
Winter crab salad with endive: Served chilled, these endive spears filled with Dungeness crab, apple, avocado, and pomegranate were a refreshing light bite. They’re also gluten-free and dairy-free.
Apple and toasted oat mini muffins: I’m obsessed with the Small Victories cookbook, and this easy, one-bowl recipe is just one reason why. This book is LIFE.
Healthy carrot mini muffins: I wanted to provide a gluten-free and dairy-free muffin option, and used this recipe from Minimalist Baker. It turned out well, and now my cupboard is stocked with more gluten-free baking products than I could have ever imagined existed.
DIY mimosa bar: The bar was stocked with sparkling rosé and prosecco, a variety of juices (pear nectar, pomegranate-cranberry, OJ, grapefruit), and seasonal garnishes (pomegranate seeds, thyme, rosemary). Not pictured: 4 more bottles of bubbly chilling in the fridge.
Cucumber water: Jillian added sliced cucumber rounds in a few pitches of water. Gotta stay hydrated!
Remember when we mentioned winning? Well we’re partnering with Sweet & Spark to give away a $100 gift card to their online shop! I love Sweet & Spark’s vintage jewelry, because every piece is one of a kind and handpicked by Jillian. You can read more about how she hunts for these unique pieces. Most pieces are under $100, so you’ll definitely be able to find that perfect cocktail ring or set of earrings for yourself (or gift it for the holidays!)
Get your entry in by Tuesday 12/20 at 11:59PM PST, and be sure to earn bonus entries by following Confetti Kitchen and Sweet and Spark on Instagram. Update: This giveaway has ended. Congrats to our winner, Linda K.!
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