Tag Archives: Party

Cranberry Holiday Punch

INGREDIENTS
1 qt (4 Cups) cranberry juice
2 Cups unsweetened pineapple juice
1/3 Cups white sugar
3 Tbsp Almond Extract
4 Cinnamon Sticks
2 liter bottle ginger ale
1 bag of fresh cranberries

STEPS

You will want to make this a day ahead of serving it.

In a large mixing bowl, combine the juices, sugar, and almond extract, stirring until the sugar is dissolved. Add the cinnamon sticks to the mixture, cover the container, and chill in the refrigerator overnight.

At this point, if you want to, you could also freeze some of this mixture in ice cube trays or a jello mold or bundt cake pan. This way, you can chill the punch when you serve it without watering down with melting ice and keep it chilled while sitting out on the serving table. Also make sure you have your ginger ale chilling in the refrigerator as well.

When ready to serve, transfer your punch mixture and any ice ring or frozen punch cubes to a large punch bowl. Pour the ginger ale into the punch mixture, and add the fresh cranberries. Now you have a beautiful festive holiday punch!

Note from Rory: Let’s be real honest, we could all use a little help during the holidays, so feel free to put some liquor in this drink. Vodka is always an easy add, but you could be a bit daring and try Cointreau, Fireball, or a spiced rum.  Let us know how you tweaked the recipe, and how it turned out!

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… and an extra-special AllSpice thank-you goes to …

allspice-anniversary-party-food-too-brian-ryerson… AllSpice staffer Ms. Jocelyn Stanton,  for making the wonderful food for the AllSpice Anniversary event last Friday.

We asked AllSpice owner, Rory Brown, what seemed to be the most popular dishes at the bash. He said the guests especially went for:

  • The Cuban pork with pineapple salsa on the plantain chip.
  • The mushroom paté
  • The lavender goat cheese, cheesecakes with ginger snap crusts.
  • The eggplant tagine with the Harissa oil

but made note that the entire spread, with recipes created *and* cooked by Jocelyn, was extraordinary.

Rory also says to let everyone know, if people want to come chat with Jocelyn about the dishes she made for the party, she’s at AllSpice on Monday and Friday mornings. Stop in and say hi!

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AllSpice Sixth Anniversary Party Recap

The AllSpice Sixth Anniversary Party is one for the books, and what a party it was!

It’s our sixth anniversary this month, and we celebrated the milestone in style at our party last Friday, October 21:

We asked AllSpice owner, Rory Brown, what seemed to be the most popular dishes at the bash. He said the guests especially went for the fancy appetizers made by AllSpicer (and cook extraordinaire) Jocelyn Stanton:

  • The Cuban pork with pineapple salsa on the plantain chip
  • The mushroom paté
  • The lavender goat cheese, cheesecakes with ginger snap crusts.
  • The eggplant tagine with the Harissa oil

Allspice-Rory-AndyHe added, “the chicken was was pretty amazing too. And as always, the cupcakes from Creme Cupcake were a hit. We love that they use AllSpice ingredients like Vanilla and Cinnamon in their baking. We like to think this gives us bragging rights – a little bit! – over their fantastic desserts.”

Rory continues: “We had a wonderful time at the party on Friday. It is always so fun to see so many familiar faces. And we enjoy the surprised new faces of people who wander in off the street, and find themselves in the middle of a party. What an introduction to the store!

“Andy and I are so blessed and happy with the wonderful staff, customers and friends that continue to help support us to make this the best Culinarium out there, year after year. I’m already looking forward to next year’s party, and can’t wait to start coming up with some more interesting things to taste.”

Thanks to the AllSpice staff, past and present, for helping last Friday’s festivities flow so smoothly! A very special thank-you goes to Jocelyn, who developed the recipes and cooked up all the beautiful food we served at the party.

Thanks, too, to original AllSpice owner/ co-founder, Jennifer Geer Rhoads, and to AllSpice friend Brian Ryerson, for sharing their party photos with us. We got so caught up in party prep, and then in the celebration, that we forgot to take photos (again!) this year. Your pictures captured the fun, and saved the day.

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Decorating, baking: getting ready for the AllSpice Anniversary Party (Friday Oct 21!)

Nothing gets us more motivated to spruce up the shop than knowing company is coming over soon. It’s even more exciting when the company we’re preparing for is you folks.

We’re eagerly getting ready for our sixth Anniversary Party. It’s  coming up tomorrow night (October 21, 5 – 8 pm).

We’ve been having a great time this week, getting the store decorated for fall:

It’s been a blast putting finishing touches on our fabulous party menu of appetizers and sweets, too. Have you seen the menu? We’ve posted it here on the blog.

Door prizes! We will also have some fun door prizes to give away that include our gift boxes, oils and vinegars, some of the new cookbooks and pepper and spice mills we’ve recently begun carrying at the store.  We’ll do the drawing for door prizes at the end of the evening; we’ll call any winners who couldn’t stay all evening, and let them know they have won.

Stay up to date. The AllSpice Sixth Anniversary Party is next Friday, October 21, 5 – 8 pm. For more information, or for up-to-the-moment updates, follow (“Like”) the event on AllSpice’s Facebook page.

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AllSpice 2016 Anniversary Party Menu

allspice_2016_october-party

We’re counting down the days, and mixing up the treats we’ll be serving next Friday, October 21, at the AllSpice Sixth Anniversary Open House.

AllSpice owner, Rory Brown, gave us a taste (pun intended) of what to expect at next week’s party.
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