Jenny Osipova knows exactly what to pair with your cosmopolitans this holiday season. With a knack for transforming pop culture into culinary inspiration, Jenny invites you to romanticize your life and embrace your main-character energy this holiday season.

Known for her vibrant salads and creatively indulgent bites, Jenny’s creations strike the perfect balance between flavour and flair—encouraging you to celebrate life’s moments with food that feels as good as it tastes. Whether drawing inspiration from iconic 2000s movies and TV characters or exploring her own eclectic style, Jenny’s food reminds us that the kitchen is a space to experiment, explore new ideas, and add a little sparkle to every bite—especially during the most festive time of the year.

This holiday season, she’s whipping up a chic appetizer inspired by Carrie Bradshaw. Perfect for the stylish soirées filling your calendar, read on to discover Jenny’s recipe for a bite-size canapé you can prep the night before and assemble in a New York minute.

Ahead, we got some more last-minute holiday hosting inspo from Jenny—from cookbooks and rom-coms to her most polarizing holiday recipe ever.

What are some cookbooks that you would recommend?

JENNY: “A recent favourite is ‘The Dinner Party’ by Martin Benn & Vicki Wild. It’s structured by dinner party menus with very fun and unique recipes based on it’s dinner party theme. I love Ina Garten’s ‘Cooking For Jeffery’ for classic and comforting food. Molly Baz’s ‘More Is More’ is a maximalist’s dream cookbook where the motto follows true to the title. Saving the best for last, Samin Nosrat’s ’Salt Fat Acid Heat’ taught me more about cooking than any other book or recipe. She makes learning about cooking very approachable and amusing, with chapters dedicated to diving into each topic being salt, fat, acid and heat.”

A lot of your recipes are based on 2000s rom-coms—if you were to live one out, which would it be?

“I would have to go with ‘The Holiday’ where I could trade homes for the holidays and spend them nestled in a charming Nancy Meyers cottage in a snowy English village only to find that a change of address can change my life! If I had to live out a rom-com, I’m picking a romantic and full-of-heart cozy holiday movie.”

What is your favourite season for produce?

“I’m always the most inspired during the fall. I love how the change of seasons calls for grounding foods like warm cinnamon-spiced apples and roasted pumpkin seeds with brown sugar. There’s so much creativity surrounding food during the fall that it makes it very inspiring to try new apple ciders or butternut squash roasts.”

Are you a Carrie, Samantha, Miranda, or Charlotte?

“I see myself in every single one of them! I find that’s the beauty of the show. The viewer can see a part of themselves in each character which promotes the strong connection we feel to each one. There’s aspects in each character I relate to, such as Carrie’s whimsicalness and Samantha’s independence. I see myself in Miranda’s candid nature and sympathize with Charlotte’s hopeful perspective.”

What is your controversial take on holiday food/cooking?

“Recently, I’ve discovered salt and vinegar mashed potatoes, and now I believe that they have a place on the holiday table. They are very controversial, but if you’re a lover of salt and vinegar, then you can understand how a touch of acidity can complement a meal!”

Jenny’s Holiday Canapé

Prep Time: 4-6 hours or overnight	Cook Time: 30-40 mins
Makes: 16 – 20 canapés	Serves: 4-6 people

What You’ll Need

• Whisk
• Mixing bowl
• Baking tray (approximately 50 cm L x 30 W cm x 4.6 cm H)
• Plastic wrap
• Kitchen knife
• Large pot
• Paper towel
• Tongs
• Citrus peeler
• Piping bag / ziplock bag

Ingredients	Measurement
Water	1104g + 480g
Butter	400g
Salt	20g
Chickpea Flour	400g
Taramasalata	130g
Salmon Roe	30-50g
Lime	1
Neutral Oil	Will vary depending on your pot

Steps

1. To a pot, add 1104g water, 400g butter, 20g salt and bring to medium-low heat. Stir occasionally and remove from heat once the butter has melted completely.
2. Mix 400g chickpea flour and 480g water in a mixing bowl until it becomes a slurry with no clumps remaining.
3. Slowly pour chickpea flour slurry into the pot with melted butter, water and salt. Whisk continuously and vigorously to incorporate the chickpea flour slurry into the butter mixture.
4. Continue cooking over medium-low heat, whisking as it thickens. Once thickened and incorporated, remove from heat and pour into a greased baking tray
5. Cover with plastic wrap and place in the fridge for about 4-6 hours or overnight, if possible.
6. Once firm to the touch, you can cut out any shape Panisse you like using cookie cutters. Go for mini cookie cutters, something like 1-2 inches.
7. Bring a pot filled with neutral oil to high heat, use enough oil to be able to cover the Panisse. Test one Panisse by placing it into the hot oil and seeing if it sizzles straight away.
8. The panisse should fry in 4 mins to a golden brown. Turn the heat up or down to adjust. Fry in batches of 4-6 panisse at a time, placing onto a paper towel-lined baking sheet to absorb excess oil as it cools. 
9. Prep lime zest by slicing a lime peel into very thin strips. 
10. To assemble, fill a piping bag or ziplock with taramasalata. Pipe directly on top of the panisse, and garnish with salmon roe and lime zest.

Enjoy straight away!