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Complete Home Recipes


     Once you create a home that's warm and inviting, celebrate and show off your new look to family and friends.  Treat them to deliciousness from our complete selection of gourmet foods, including cocktail garnishes, appetizers, condiments, and sauces... many of which are all-natural, gluten free, and Kosher.  From table settings to food, recipes and party menus, you'll find everything you need for complete hospitality.

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Cherry Frost


3 Tbsp black cherry liqueur

1 Tbsp brandy

1 cup crushed ice

4 Tbsp sparkling white wine

Sable & Rosenfeld Whiskey Tipsy Cherries or Bourbon Dark Reserve Cherries


Combine black cherry liqueur, brandy and crushed ice in a cocktail shaker. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into a Champagne flute and top with sparkling white wine. Garnish with cherries. Enjoy!

The Manhattan


2 oz whiskey

1 oz sweet vermouth

dash of bitters

Sable & Rosenfeld Whiskey Tipsy Cherries or Bourbon Dark Reserve Cherries


In an old-fashioned glass filled with ice combine whiskey, vermouth and bitters. Stir and garnish with Whiskey Tipsy Cherries.

Champagne Bourbon Cocktail


2 Tbsp Simple Syrup

1.5 oz Bourbon  (recommended: Makers Mark 46)

Prosecco, champagne or sparkling wine, chilled (enough to fill glass)

3 Sable & Rosenfeld Bourbon Tipsy Dark Reserve Cherries


Add  3 cherries, bourbon and simple syrup to a chilled champagne flute. Fill with sparkling wine and serve.


Mushroom Tartlets


1 tbsp extra-virgin olive oil

1 large shallot, diced small

1 pound cremini mushrooms, sliced

 salt and ground pepper to taste

2 tsp fresh thyme leaves, chopped plus more for serving or 1 tsp dried thyme leaves

¾ cup grated Gruyere cheese (2 ounces) 

Sable & Rosenfeld Party Cups


Preheat oven to 375 degrees. Place Sable & Rosenfeld Party Cups on baking sheet.

In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat. 

Divide mushroom mixture and cheese among cups. Bake approximately 10 minutes. Sprinkle with more thyme. Serve warm.

Tipsy Onion Roll-Ups


1/2 cup Roquefort cheese

1 cup cream cheese

1 tbsp heavy cream

2 jars (5oz or 250ml) Sable & Rosenfeld Vermouth Tipsy Onions

10 oz crushed almonds or pistachios


In a food processor mix cheeses and cream until soft.

Drain and dry all Tipsy onions.

Roll each onion in the cheese mixture to coat. Then roll each onion in crushed nuts.

Refrigerate until chilled.

Thai Shrimp Bruschetta


24 ¼-inch-thick baguette slices

24 large peeled and deveined shrimp, halved horizontally

1 large clove garlic, chopped

 freshly ground black pepper to taste

¼ cup Olive oil

Sable & Rosenfeld Red Pepper Thai Bruschetta


Place the bread under a grill and toast it until it is golden warm (one side only).

Heat oil in a frying pan and gently sauté garlic and pepper.  Add the shrimp and sauté for 2 - 3 minutes until pink.

Top the bread slices with the Red Pepper Bruschetta and then 2 shrimp halves per slice.


Cherry Chocolate Kisses


1 cup unsalted butter, softened, but still cool

1 cup powdered sugar

⅛ tsp salt

3 tsp Sable & Rosenfeld Tipsy Cherry Juice

¼ tsp almond extract

2¼ cups all purpose flour

½ cup Sable & Rosenfeld Tipsy Cherries, stems removed, roughly chopped

Granulated sugar

36 milk chocolate kisses, unwrapped


Preheat oven to 325F.

In the bowl of your standing mixer fitted with a paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt. Add the cherry juice and the almond extract until combined. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed. Increase the mixer speed to medium and add the cherries.

Shape the dough into 1 inch thick balls, roll each ball in granulated sugar, then place on a baking sheet approximately 2 inches apart. Using your thumb, gently press each cookie in its center until the cookie is  about ½ inch thick.

Bake the cookies until the bottoms are lightly browned, approximately 14 minutes. Once removed from the oven, immediately press a chocolate kiss into each cookie center. Transfer the cookies to a wire rack to cool completely.

Makes 36 Cookies.

Tiny Chocolate Cheese Cakes


1 egg

1/3 cup sugar

8 oz softened cream cheese

6 oz melted semi-sweet chocolate

20 Sable & Rosenfeld Party Cups



Beat egg and sugar until fluffy.

Beat in remaining ingredients.

Place a teaspoon of filling in each Party Cup. Bake at 325° for 12-15 minutes or until set.

Refrigerate for 1/2 hour.

Makes 20.

Cranberry Toffee Walnut Tarts


2/3 cup sugar

1/4 cup butter, melted

2 large eggs

1 tsp vanilla extract

1 cup dried cranberries

3/4 cup toffee bits

3/4 cup chopped walnuts

Sable & Rosenfeld Party Cups


Preheat oven to 325 degrees.

In medium bowl mix sugar, melted butter, eggs, and vanilla, whisking to mix. Stir in cranberries, toffee bits and walnuts.

Spoon about 1 T mixture into each Sable & Rosenfeld Party Cup.

Bake for 15 to 20 minutes, or until lightly browned.

Let cool in pan for 10 minutes, remove to wire racks to cool completely.

Makes 24 tarts.

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