Here at One Museum Square, we can’t think of a better way to celebrate and give thanks this holiday season than by hosting your friends and family in your Mid-Wilshire luxury apartment. With life feeling closer to normal than the last two years, we appreciate the true value of being able to safely gather with those who are most important to us. Go ahead and appreciate them by offering them one of these delicious dishes and desserts! Everyone knows that the way to warm the heart is with a freshly cooked meal. Here are a few perfect holiday party dishes to serve your friends and family this holiday season.
Savory Appetizers
Creamy Pumpkin Hummus
Looking for a savory option to satisfy everyone? This vegan and healthy hummus is the perfect holiday party dish to whip up this Fall.
Ingredients
- chickpeas – canned chickpeas with some reserved canned water.
- reserved canned water – this is the secret to getting really creamy hummus.
- pumpkin puree – you will need ⅔ cup of pumpkin puree. You can use canned pumpkin or homemade pumpkin puree. If using canned, there are a lot of ways you can use up that extra puree. Try pumpkin scones, chocolate chip pumpkin bread, mini pumpkin pies, pumpkin granola, or pumpkin cinnamon rolls.
- tahini sesame paste
- garlic
- olive oil
- lemon juice
- maple syrup – just a hint of maple syrup to compliment the pumpkin flavor.
- salt
- toppings – chickpeas, sesame seeds, herbs (try rosemary or thyme), olive oil
You will also need a blender or a food processor.
Directions:
There is really just one step to making this creamy hummus. Just add all ingredients into a heavy-duty blender (or a food processor) and pulse mix until fully combined and creamy. You may want to reserve a few of the chickpeas to add on top.
Then, transfer to a dipping bowl. Add some chickpeas, sesame seeds, and fresh herbs on top, and drizzle on some olive oil
The best thing about hummus is that there are so many different options when it comes to serving it. You can serve it with bread such as crackers, pita bread, naan flatbread, or crusty sourdough. You can keep it completely gluten-free and serve it with an assortment of fruit such as sliced apples and pears, or veggies. Or use it as a spread in a Thanksgiving sandwich or vegan hummus wrap.
Spinach and Feta with Cauliflower Crust
Ingredients:
- cauliflower – You will need cauliflower florets from a small head of cauliflower and then process them in the food processor into a crumble (If using riced cauliflower, you will need about 2 cups, and you can skip the food processor step). Then, cook the crumbled cauliflower, rinse out the water content, and you will be left with dried cauliflower that you can season anyway that you want.
- Parmesan cheese – we add Parmesan to our cauliflower crust because we love the salty combination. But you can leave the cheese out entirely and still keep this gluten-free by substituting it with cornmeal or potato flour instead.
- garlic powder
- eggs – we use one egg in the crust to help bind it together, and more eggs for the quiche filling.
- milk – you can substitute this with heavy cream or half and half.
- olive oil
- baby spinach
- scallions
- feta cheese
- salt and pepper
You will also need a food processor, measuring cups and spoons, mixing bowls, a 9-inch round tart pan (or 9-inch pie dish), and nonstick cooking spray.
Directions:
- Prepare the cauliflower. Place cauliflower florets in the bowl of a food processor with the blade attached. Pulse until completely crumbled. Pour into a microwave-safe, medium-sized bowl and microwave on high for 5 minutes. Let cool slightly. Place cauliflower in a small kitchen towel or cheesecloth and ring out all the excess liquid.
- Make the cauliflower crust. Transfer cauliflower to a clean mixing bowl and add Parmesan, salt, and garlic powder. Stir until combined. Add slightly beaten egg to bowl and mix thoroughly. Spray a 9-inch round tart pan or 9-inch pie dish with nonstick spray. Pour in cauliflower mixture. Use your hands to mold the cauliflower to the pan, making sure to press firmly on the bottom and up the sides to form an even layer. Bake in a 450F preheated oven for 10 minutes. Then, remove from oven and lower oven temperature to 400 F. By baking the crust first, we give it a chance to firm up before adding the filling.
- Make the filling. In a large mixing bowl, combine eggs, milk (or heavy cream), salt and pepper and whisk thoroughly. Set aside. Heat olive oil in a small skillet over medium-high heat. Add spinach and cook until just wilted, stirring often, about 2-3 minutes. Remove spinach from heat and add it to the egg mixture, along with the scallions and feta. Mix to combine.
- Assemble and bake the quiche. Pour the filling into the cauliflower crust, and bake for 15-20 minutes. Let cool and serve topped with additional feta or grated Parmesan cheese.
Nostalgic Desserts
Apple Butter Spice Cake
A delicious dessert that is sure to please any crowd. Tastes as though grandma herself cooked it. Try this holiday recipe at your next party.
Ingredients
Topping:
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped pecans
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, room temperature
- 1 cup white sugar
- ¾ cup apple butter
- 1 teaspoon vanilla extract
- ½ cup whole bran cereal or wheat germ
- 1 cup sour cream
- 2 eggs, room temperature
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
Step 2
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
Step 3
Sift together the flour, baking powder, baking soda, and salt.
Step 4
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Next, add apple butter, vanilla, and wheat germ or bran cereal. Then add sifted dry ingredients alternately with sour cream; mix well after each addition.
Step 5
Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
Step 6
Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.
Grandma Carol’s Pumpkin Roll
A Fall and fan-favorite here at One Museum Square. This is a perfect holiday party dish to bring to Friendsgiving. Plus, your apartment will smell of pumpkin sweetness!
Ingredients
- 3 eggs, beaten
- 1 cup white sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons butter
- 1 (16 ounce) package confectioners’ sugar
- 1 cup chopped pecans
- 2 teaspoons confectioners’ sugar for dusting, or as needed
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Butter a 12×17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners’ sugar.
Step 2
Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
Step 3
Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
Step 4
Bake in the preheated oven for exactly 10 minutes.
Step 5
Immediately turn the cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
Step 6
Beat cream cheese, butter, 16-ounce package confectioners’ sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
Step 7
Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners’ sugar before serving.
Happy Holidays from your team at One Museum Square! If you try any of these delicious holiday party recipes, be sure to let us know by tagging us @onemuseumsquare on Instagram.
