Getting Christmas-Ready! How to be a “Grounded Hostess,” and some must-try recipes for the Holidays!

Here’s to hoping you’re able to feel the magic of small moments during this season!

I was excited to chat with the awesome sisters of the “Hey, Sister Podcast!” They asked me how to be a “Grounded Hostess.” These girls are so fun and smart.

BACON JAM, CRANBERRY,
AND BRIE WREATH

INGREDIENTS 

BACON JAM

• ½ pound sliced bacon 

• 2 onions, thinly sliced

• 2 tablespoons brown sugar 

• 2 garlic cloves, finely chopped 

• Pinch cayenne pepper 

• Pinch ground cinnamon 

• Pinch ground nutmeg 

• ½ cup balsamic vinegar 

• 2 tablespoons maple syrup 

• 2 tablespoons ketchup

WREATH

• 1 box puff pastry, thawed 

• ¼ cup cranberries, roughly chopped 

• 7 ounces brie cheese, cut into slices 

• 2 tablespoons pecans, roughly chopped 

• 2 tablespoons rosemary, finely chopped 

• 1 egg, beaten  

METHOD 

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 

2. Cook the bacon in a non-stick sauté pan over medium-high heat for 10 minutes until it browns, and the fat has rendered out. Leave bacon grease in the pan. 

3. Add the onions to the pan and cook for 5 minutes until softened. Add the brown sugar and cook for another 5 minutes until sticky and browned. 

4. Add the garlic, cayenne pepper, cinnamon and nutmeg and cook for another minute. 

5. Add the balsamic and maple syrup and bring the mixture to a boil. Reduce the heat once boiling to medium-low, cook for 25-30 minutes, and cook until the bacon jam has thickened. 6. Stir in the ketchup and remove from the heat. Allow the mixture to cool before adding it to a food processor and pulsing a few times until it has a slightly chunky, but spreadable, consistency. 

7. Lay the thawed puff pastry on a lightly floured surface and flour on both sides. 

8. Using a large bowl (I used an 11-inch diameter bowl) place on puff pastry and cut around the bowl to create a circle. Transfer the cut dough to the prepared baking sheet. 

9. Using a smaller bowl (I used about a 7-inch diameter bowl), make an imprint in thecenter of the 11-inch circle you just cut out. 

10. Cut the inner circle into eight equal triangles using a sharp knife (Like you would cut a pizza into 8 equal portions.) 

11. Add the bacon jam, cranberries, rosemary, brie and pecans to the outer circle of thewreath. 

12. Pull up the previously cut triangles, press the dough together on the edge of thewreath, and then push up the outer edges. 

13. Brush with melted butter, and sprinkle with sea salt. Bake for 15 minutes until golden brown. 

14. Remove from the oven. Allow to rest for 5 minutes before slicing and serving.