How to Throw a Holiday Party with Julia Ziegler-Haynes

Who doesn't love attending a holiday party? It is an excuse to drink sugary punch at an inappropriate time of day, give lingering hugs to attractive people in cashmere—that would otherwise seem creepy any other time of year—and most importantly, to imbibe in boatloads of salty, fatty treats. I've read in many prestigious medical journals that it is physically impossible for your body to absorb fat while the Jackson 5 Christmas Album is playing on a repetitive loop.

Since we can all agree that these parties are fun, why don't you be selfless and giving, and offer to throw one? It's really not as scary as you might think. With little to no planning, a strict budget, and about a half an hour's worth of grocery shopping—including a booze run—I threw this holiday party together in an afternoon. Give it a whirl. It ain't the Ritz, but I doubt you'll hear any complaints. Just keep little Michael crooning, "I Saw Mommy Kissing Santa Claus," really loud.

Happy Holidays,

xx Julia

Carrot Fritters

By Artist and Chef, Julia Ziegler Haynes

Ingredients

1 large bag of carrots, peeled and ends trimmed, then grated

2 bunches of scallions, cleaned and chopped

1 tsp. salt

1/2 tsp. pepper

1 egg, beaten

1/3-1/2 cup flour

1/4 cup vegetable or olive oil, for frying

1 cup Greek yogurt

1 tsp. cayenne/paprika/hot sauce of your choice for garnish

Cilantro or parsley for garnish

Directions

1. Combine all of the ingredients (except flour) in a mixing bowl. The carrots will sweat a bit from being salted, so I always add flour last. Sprinkle in 1/4 cup of flour at first, and stir to incorporate. You are aiming for a consistency that will hold the ingredients together, not too wet, but not too dry. Add more flour if the batter feels excessively drippy. These aren't fussy.

2. Meanwhile, pour 1/4 cup vegetable or olive oil to coat the skillet and heat over medium-high heat until the oil is rippling. Form fritters like a patty in your hand, fry until brown and crispy (about 3-4 minutes per side) and let them rest on paper towels to collect excess grease.

3. Top with spiced Greek yogurt, freshly picked herbs, and a sprinkle of cayenne or hot sauce (optional) and serve immediately. You can also leave plain until party time, and quickly reheat on a cookie sheet in a 400 degrees F oven for 5 minutes, then top with garnishes.

Whiskey, Cider and Rosemary Punch

Ingredients

1 bottle of cheap whiskey

1 gallon of cider

Orange slices and sprigs of rosemary, for garnish

Directions

1. The night before—or earlier in the day—fill a rounded Tupperware container or pint-sized plastic takeout container halfway with water. Add rosemary sprigs and place in freezer. When frozen, fill with water the rest of the way.

2. Shortly before guests arrive, add the ice cube, whiskey, cider, and orange slices to a punch bowl. Stir, and top with rosemary to garnish.

Grapefruit and Beer Punch

Ingredients

1 jug of grapefruit juice

3 or 4 tall boys of Coors Original

Citrus and mint, to garnish

Citrus ice cube

Directions

1. The night before—or earlier in the day—fill a rounded Tupperware container or pint-sized plastic takeout container halfway with water. Add citrus slices and place in freezer. When frozen, fill with water the rest of the way.

2. In a punch bowl, add all ingredients and stir. Top with citrus slices and mint.