• On the Menu: Grad Party Eats


    We’re raising a (literal) toast to a season for celebrating, with recipes for eats perfect for hosting a graduation party.
    Photos by Jessie Snyder of Faring Well


    Roasted Strawberry Toasts w/ Vanilla Cashew Cream
    Ingredients:
    For the roasted strawberries,
    2 cups fresh strawberries, halved
    2 teaspoons coconut oil, melted
    1 tablespoon maple syrup

    For the vanilla cashew cream,
    1 cup raw cashews, soaked overnight
    2 teaspoons vanilla extract
    2 to 3 tablespoons maple syrup (or honey)
    almond milk, to thin

    Small loaf of baguette (or other favorite bread)

    Directions:
    Preheat the oven to 400F.

    Toss the halved strawberries with the coconut oil and maple. Spread evenly over a parchment lined baking sheet and roast for 20 minutes. Set aside to cool.

    Drain and rinse the soaked cashews. Add the cashews to a high speed blender (or food processor) with the vanilla and maple syrup. Blend on high until creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add 1 tablespoon of almond milk at a time to thin, until your desired “spreadable” consistency is reached. Transfer to an airtight glass jar and store in the fridge until read to use. Should make about 8 ounces of spread and last for up to one week. 

    Slice the baguette into one-inch slices. Leave soft, or toast if desired. Top each slice with a spoonful of the cashew cream, and two strawberry halves. Serve right away. 

    Above: Toasts served on our Patterned Cutting Board

    Miso Avocado Toasts w/ Black Sesame Gomasio
    Ingredients:
    2 ripe avocados, peeled and diced
    1 tablespoon mellow white miso paste
    1 small loaf of baguette (or other favorite bread)
    1/4 cup black sesame seeds
    1/4 teaspoon fine sea salt

    Directions:
    Toast the black sesame seeds on a skillet over medium heat. Make sure they are spread in an even layer (do this in batches if your skillet isn’t large enough to hold them all). Watch them closely and toss occasionally until fragrant and popping. Remove and transfer to a plate to cool. Once cooled, add the toasted seeds to a mortar (or food processor) and add the salt. Grind until the seeds are coarsely crushed. Transfer to a jar and store in the refrigerator for up to a month. 

    Slice the baguette into one-inch slices. Toast if desired. Using a small spoon (or your finger) rub a small amount of the miso paste on top of each slice (its strong, so a little goes a long way). Top each miso-rubbed toast with a few chunks of avocado, and a sprinkle of black sesame gomasio. Enjoy right away. 

    Above: Drink preparation in our Bartending Glass Set

    Grapefruit Salty Dogs w/ Fresh Cucumber
    Ingredients per drink:
    1 ounce vodka
    3 ounces grapefruit juice, freshly squeezed
    salt for rim
    ice to serve
    cucumber slices to serve

    Directions:
    Wet the rim of your glasses and dip into a plate of salt. Add the juice, vodka, and ice. Give it a stir, and serve with a few cucumber slices wedged in the glass. 


    Altogether these recipes should serve 5-6 snack-sized portions, so invite over some friends and get ready to celebrate! 

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