The halls are decked, the tree is trimmed, but the hardest part of hosting remains: You're going to have to cook something!
Set your holiday party apart from the rest by taking a recipe or two from some of the leading ladies of the Bay Area's culinary scene. Here, some of our top women chefs share their holiday favorites with a global spin—think Mexican-inspired stews and Scandinavian sweets.
Preeti Mistry
"My wife is part Swedish and she oftentimes brings up traditional recipes from her childhood and requests that I reproduce them. Over the years, I have made cardamom bread, crispy rosette cookies, and of course, meatballs. I like to take some creative license with the Swedish Glogg, a traditional warm mulled wine, and add a few more spices as well a little fresh ginger. It's always a hit for holiday parties." -Preeti Mistry, author of The Juhu Beach Club Cookbook and owner of Emeryville's Navi Kitchen
Preeti's Swedish Glogg
- 1 bottle of red wine (something simple and classic, like a cote du rhone or zinfandel)
- 1 tablespoon fresh minced ginger
- 1 cinnamon stick
- 1/2 tsp cloves
- 1/2 tsp green cardamom
- 1/2 tsp black peppercorns
Bring all ingredients to a slow simmer, and let steep for about 15 minutes. Drain off aromatics and serve warm.
