Ciara is looking forward to hosting during the holiday season.
Stunningly gracing the cover of Food & Wine’s The Holiday Entertaining Issue, Ciara spoke about how she loves to experiment in the kitchen.
“I like to experiment,” Ciara said. “The buffet is the center of the action: I like to have everything you can think of.”
Ciara’s mac and cheese is at the center of her holiday meal. The recipe includes Muenster and a touch of Velveeta, which she’s made for decades. She went on to share who inspired her recipe.
“Honestly,” she says, “I got a little inspired by Patti LaBelle.”
Ciara was asked what her last meal would be, and she offered several selections.
“My last meal is a little hard for me to pick because, you know, I’m definitely Blexican and Blasian. Do the math,” Ciara said. “It would be a crispy rice tuna with jalapenos, extra jalapenos, yellow tail sashimi with extra jalapenos, edamame, and miso cod, honey with the honey sauce, and some steamed rice. I think we’re in there like swimwear.”
“Then the other combination that I love is my Red Lobster cheesy biscuits with my shrimp linguini. My coconut shrimp with the pineapple sauce, and I would have to do me a nice little seafood broil. Those vibes are perfect,” she continued.
Ciara also talked about her latest album CiCi, which was released in August.
“My album CiCi is titled after my nickname. I think when someone calls you by your nickname, it’s really personal. This album is somewhat personal for me because it’s really me reflecting on the journey,” she explained.
“To be doing this thing 21 years later since my first album Goodies, and to still feel the warm welcome that my fans give me, and to feel all the love and support that my fans have shown me over the years. It fills my heart up with so much gratitude and, you know, it’s just really personal for me.”
Ciara went on to share how she connected with Ten To One founder and CEO Marc Farrell to become co-owner of the rum company.
“Once I met Marc, it was like all the boxes were checked off: I love the product first and foremost. And I also like how he had beautifully crafted Ten To One, from the rum itself to the actual bottle, she said. “So I joined him very quickly after as an investor, director, and co-owner, and we’ve been rolling ever since.”