Tropical-Themed Holiday Entertaining

In collaboration with Dinogo, I've created a selection of holiday recipes and entertaining ideas inspired by the tropics. While hiring a steel drum band is an option, that’s not a necessity, I’m simply adding Caribbean flair and spices to the traditional celebration, influenced by my own travels.

As my sister, a master mixologist and event planner, and I journeyed through Puerto Rico, St. Thomas, Barbados, St. Lucia, St. Kitt, and St. Maarten, she analyzed each delightful drink we enjoyed. Meanwhile, I was busy jotting down notes to recreate those flavorful drinks at home. Here, I would share a hilariously embarrassing photo of us dancing in a conga line, clearly not analyzing anything, but those pictures are forever under wraps.

Continue reading for the ideal island-inspired snacks and drinks for your holiday gathering…Just like every tropical cruise kicks off with a rum punch, let's kick off our celebration in the same spirit.

Layer the ingredients in this order:

• 2 tablespoons of Guava Juice (or nectar)
• 2 tablespoons of Mango Juice (or nectar)
• A dash of dark rum
• Top off with champagne or any sparkling wine
• Optional: a sprinkle of Hibiscus Flower Crystals
• Garnish with edible flowers, either on a toothpick or floating in the drink...

This delightful cocktail complements a fresh Tuna Tartare beautifully…

Tuna Tartare

Ingredients List:

• 1/8 cup extra virgin olive oil (EVOO)
• 1 tablespoon sesame oil
• Zest of 1 lime
• Juice of 1 lime
• 1/4 teaspoon wasabi powder or 1 teaspoon wasabi sauce
• 2 teaspoons soy sauce
• 1/2 teaspoon Sriracha hot sauce
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound sushi-grade tuna, diced into 1/4″ cubes
• 1/4 cup finely chopped chives (or green onions)
• 1 teaspoon minced jalapeño
• 1 small avocado, diced into 1/4″ pieces
• 1 teaspoon toasted sesame seeds (optional)

1. Combine all sauce ingredients in a bowl and pour over the diced tuna
2. Add chives and jalapeño, then mix well
3. Gently fold in the diced avocado
4. Sprinkle in the sesame seeds or use them as a garnish.
5. Serve in store-bought filo cups, on crackers, or in small spoons

Note: This dish can be prepared a few hours in advance. The longer it marinates, the more the lime juice will 'cook' the tuna, transforming it into a delicious ceviche-like dish.

We included a small wedge of dried Meyer lemon, inspired by the Tuna Tartare we enjoyed at Scarlett’s Steakhouse during the cruise.

Now, let’s dive into the cheese course, which happens to be my absolute favorite!

I always enjoy serving cheese at my gatherings. It creates a delightful communal atmosphere and is incredibly simple to prepare. Unwrap the cheese. Arrange it on a plate. It also caters to those who aren’t fans of sweets while everyone else indulges in dessert. Personally, I often choose cheese over sweets! While I've traditionally set out a large cheese board for everyone to share, I fell in love with the idea from the cruise of offering individual cheese plates. This approach organizes the flavors from mild to strong and eliminates any awkward reaching. Plus, it might encourage the more reserved guests to try something adventurous! These torte crackers I found at Central Market make the ideal “plate.”

Delicious! Be sure to include my award-winning (well, not officially, but they definitely should be) Pickled Cranberries. They’re utterly addictive—consider yourself warned!

For budget-friendly cheese markers, transform picks into cute flags using copy paper and a glue dot.

And if the weather is dreadful outside, cozy up with a Dark & Stormy, or in this case, a Darker & Stormier…

Pour a shot of black rum (like Gosling’s) over ice and top it off with Crabbie’s Alcoholic Ginger Beer. Repeat as necessary. Call an Uber afterward.

For a lighter option, enjoy the classic Dark & Stormy by mixing in regular Ginger Beer, which also pairs nicely with vodka or whiskey. So I’ve, um, been told.

Wishing you all smooth sailing in your holiday entertaining. Cheers!

This post is part of my collaboration with Dinogo. As always, the opinions, thoughts, and ideas expressed in this post are entirely my own.