July 08, 2025

Anyone Can Host

Anyone Can Host 🍨🥬🍷

Hosting doesn't have to be hard! Rachel Snyder (@rachelsnydernyc) partnered with Brami to share tips for an easy, delicious dinner party meal!

Roasted Grape and Whipped Goat Cheese Crostini 

Ingredients

  • 1 baguette, sliced into ½-inch rounds

  • Olive Oil

  • 2 cups red or black seedless grapes

  • 3–4 sprigs fresh thyme (plus more for garnish)

  • Pinch of salt

  • Optional: 1 tsp balsamic reduction or honey for finishing

  • Freshly cracked black pepper, for finishing

For the Whipped Goat Cheese:

  • 4 oz goat cheese (softened)

  • 4 oz cream cheese (softened)

  • 1–2 tsp honey (optional, for subtle sweetness)

Instructions

1. Roast the Grapes: Preheat oven to 400°F (200°C). On a baking sheet, toss the grapes with olive oil, a pinch of salt, and the leaves from a few thyme sprigs. Roast for 20–25 minutes, until grapes are soft, blistered, and lightly caramelized.

2. Make the Cheese Spread: In a bowl, mix the goat cheese, cream cheese, and honey (if using) until smooth.

3. Toast the Crostini: While grapes roast, arrange baguette slices on a baking sheet. Drizzle with olive oil and Bake at 400°F for 8–10 minutes, until golden and crisp. (Tip: Don’t forget to set an alarm for this. I always forget about the crostini.)

4. Assemble the Crostini: Spread each toasted baguette slice with a generous layer of the goat cheese cream. Top with a few roasted grapes. Garnish with fresh thyme leaves and a crack of black pepper or a light drizzle of honey or balsamic reduction, if desired. Ask an early-arriving guest to help you assemble and have these ready for when guests walk in the door! Voila! 

Arugula Pepita Pesto

Ingredients

  • 12 oz arugula 

  • 8 oz pepitas (pumpkin seeds)

  • 1 large bunch fresh basil (about 2 cups leaves, stems removed)

  • ¾ cup olive oil

  • 2 cloves garlic

  • ¼ cup nutritional yeast (or more to taste)

  • Zest and juice of 1 lemon

  • Freshly cracked black pepper, to taste

  • Salt, to taste

Instructions

1. Blend the Pesto: In a food processor or high-speed blender, add Arugula, Basil, Garlic Cloves, Pepitas, Oil, and Nutritional Yeast. Scrape down the sides and blend again as needed. 

2. Season to Taste Add salt and freshly cracked black pepper to taste. Blend briefly to combine, then taste and adjust: Add more lemon zest and juice for brightness, More olive oil for a thinner texture, More nutritional yeast for a cheesier flavor.

3. Store or Serve Use immediately, or store in an airtight container in the fridge, cover with olive oil or press plastic wrap directly on top of pesto and cover for up to 5 days to maintain color. The olive oil or plastic wrap will seal the pesto and prevent oxidation. 

Salmon with Smashed Olive Dressing

Ingredients (Serves 4)

  • 4 salmon fillets (about 6 oz each), skin on or off

  • ¾ cup Castelvetrano olives, pitted

  • 1 tsp smoked paprika

  • Zest and juice of 1 lemon

  • 2–3 Tbsp olive juice (from the jar of Castelvetrano olives)

  • ¼ cup olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 Tbsp fresh parsley, finely chopped

Instructions

1. Roast the Salmon: Preheat oven to 425°F (220°C). Pat dry the salmon fillets and place them on a parchment-lined baking sheet. Drizzle with a little olive oil and season both sides with salt and pepper. Roast in the oven for 10–12 minutes, or until salmon is medium (internal temp ~125°F) and flakes easily with a fork.

2. Make the Smashed Olive Dressing While the salmon roasts, prepare the dressing: Roughly smash the pitted Castelvetrano olives so they’re chunky but broken down, using the side of your knife and pressing on the olives with your palm. In a bowl, combine the olives with smoked paprika, lemon zest, lemon juice, olive juice and olive oil, stirring to blend. Season with salt and pepper to taste (be careful—olives and olive juice are salty already). Stir in the chopped parsley just before serving.

3. Finish & Serve: Once the salmon is out of the oven, let it rest for 2–3 minutes. Spoon the smashed olive dressing generously over each fillet. Serve with lemon slices and flaky sea salt, if the people would like. 

Blistered Asparagus 

Ingredients

  • 1 bunch of fresh asparagus (trimmed)

  • 1–2 tablespoons olive oil (or avocado oil)

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Optional: lemon zest, red pepper flakes, or a squeeze of lemon juice for finish

Instructions

1. Prep the asparagus: Rinse and pat dry. Trim the first inch or so of woody ends off the asparagus.

2. Heat the pan: Use a large cast iron skillet or heavy-bottomed pan. Place over medium-high to high heat until the pan is very hot. Add your oil. 

3. Sear the asparagus: Add the asparagus in a single layer. Don’t overcrowd the pan — cook in batches if needed. Let it sit undisturbed for about 1–2 minutes to get a nice char. Turn occasionally with tongs until the spears are blistered in spots and tender-crisp, about 5–7 minutes total depending on thickness.

4. Season: Season with salt and pepper. Optional: finish with lemon zest or juice just before serving.

Fresh Strawberry No-Churn Ice Cream

Ingredients

  • 2½ cups heavy cream

  • 1 (14-ounce) can sweetened condensed milk

  • ½ teaspoon kosher salt

  • 2 tablespoons extra-virgin olive oil 

  • 1½ cups fresh strawberry purée (from about 1 lb strawberries)

Instructions

1. Make the Strawberry Purée: Hull and roughly chop 1 lb fresh strawberries.In a blender or food processor, blend the strawberries until chunky. You should get about 1½ cups. 

2. Whip the Cream: In a large mixing bowl, use a hand mixer or whisk to beat the heavy cream to stiff peaks—fluffy but not grainy.

3. Combine the Base: In a separate large bowl, whisk together the sweetened condensed milk, olive oil (if using), salt, and the strawberry purée until smooth. Gently fold the whipped cream into the strawberry mixture in batches. Fold just until fully incorporated—don’t overmix, or you'll lose the fluffiness.

4. Freeze: Pour the ice cream mixture into a loaf pan or airtight freezer-safe container. Freeze for 6 to 12 hours, or until firm. Scoop and serve!

Good Girl Snacks Batched Vodka Dirty Pickle Martini

Ingredients

  • 2 cups (16 oz) vodka

  • ¾ cup (6 oz) Good Girl Snacks pickle juice

  • ½ cup (4 oz) dry vermouth

  • Ice, for stirring or shaking

  • Cocktail shaker or stirrer

  • Garnish: pickle spears

Instructions

1. Mix the Batch: In a large pitcher or glass bottle, combine: 2 cups vodka, ¾ cup pickle juice, ½ cup dry vermouth.

2. Chill: Cover and refrigerate or store in the freezer up to 30 minutes before serving (vodka won’t freeze, but it’ll get icy cold). Freeze martini glasses in advance for a super-chilled drink.

3. Serve: Fill a mixing glass or shaker with ice. Pour in about 4 oz of the batched martini per serving. Shake or stir for 20 seconds. Strain into glass.

4. Garnish: Add a pickle spear and serve.

Ghia Paloma Spritz

Ingredients

  • 2 cups (16 oz) Ghia 

  • ¾ cup grapefruit juice 

  • ⅓ cup agave 

  • Ice, for pouring the cocktail

  • Soda Water, for topping off the cocktail 

  • Garnish: grapefruit slice

Instructions

1. Make the Base: In a glass bottle or pitcher, combine Ghia, grapefruit, agave. Cover and refrigerate.

2. Serve: Fill a wine or highball glass with ice. Pour 4 oz of the batched Ghia Paloma base over ice. Top with 2 oz soda water. Give a quick stir.

3. Garnish: Add a grapefruit slice and serve.

Written by Erin Meskers