I seem to have a love-hate reaction to this time of the year. As soon as Thanksgiving is over the frenzy begins...just as the last float on the Macy's Thanksgiving Parade makes it's way down the parade route, people seem to lose their sanity! I observe the TV commercials and particularly the Target commercial with the demented woman in the red running-suit who becomes totally unhinged at the thought of Black Friday and Holiday Shopping... she runs uphill pushing a weighted shopping cart, stays awake all night waiting for the catalog or screams in maniacal glee as she leafs through the pages of the just arrived flyers.
I know people like this...and it is scary! What about planning ahead? Are the bargains really so fabulous that you need to spend the month between Thanksgiving and Chanukah/Christmas on "speed"?
Maybe it is my age...but no, I never indulged in this craziness...at least not until I had grandchildren...ok... I once scoured every toy store from New Jersey to New York for a particular Tickle Me Elmo doll and finally found it around the corner from my apartment!
But for the most part, I try to avoid malls and large stores from November to mid January! I try to refrain from being where I am pressed into masses of wild humanity looking to beat the system and get amazing deals...I think the only ones who actually make out well are the stores and businesses who convince you that this is all about YOU, the shopper...when, of course, it is all about THEM and their bottom line. Enough!
However, I do love to entertain, and since many of our friends are off to warmer climates after the holidays, we usually try to get together just before they leave to go south...just cocktails and hors d'ourvres before dinner out... a full-out at-home dinner party or a big buffet...I enjoy preparing them all. And since this blog is really about the food...here are some ideas for easy holiday entertaining.
Hors d'ourvres
In a glass pie plate layer the following:
6 mashed hard-boiled eggs w/1tbsp. mayonnaise1 large chopped onion
1 pint sour cream
This can be done beforehand and chilled.
Just before serving empty 2 jars of inexpensive caviar into a strainer and make sure all of liquid drains out. Then, carefully spread the caviar onto the sour cream layer of the pie.
Use 1 small brie and carefully cut mold from just the top.
Make a collar of silver foil to cover bottom and sides of brie.
Thickly spoon on apricot preserves. (I also use Strawberry or raspberry preserves...whatever you prefer is fine...and with or without the nuts!)
Sprinkle slivered or sliced almonds onto apricot preserves.
When ready to serve place in toaster oven (or oven) for about 15 minutes
or until cheese is runny.*You can also wrap the above in pastry dough like a package and bake until dough is golden brown. Crescen Rolls now come un-perforated and make a wonderful wrap for brie and preserves)
Serve with crackers.
SWEET AND SOUR MEATBALLS (or Shrimp)
1 lb. chopped round or sirloin (or 1 pound cleaned, raw shrimp)
to meat only add:
salt, pepper, garlic powder to tast
1 egg
grated onion (about 2 tsps.)
2 tbsp. marinara sauce
breadcrumbs (ablot 1/4 cup)
grated parmigiana cheese (about 1/4 cup)
Use chopper and blend all ingredients together. Set aside
In large sauce-pan or pot pour:
1 large can crushed pineapple
1 large bottle bar-b-que sauce (I use Open Pit)
Stir until blended then make small meatballs from the above meat blend and drop into the sauce... add about 1/2 cup white wine or sherry for added flavor. If using shrimp, just drop raw into sauce. Simmer until shrimp turn pink or until meatballs cook through.
Serve as an appetizer, main course or hors d`ouvre.
MEXICAN WON TONS A LA MARY GILLIGAN
INGREDIENTS:
1 package won ton skins (usually found in vegetable section)
3 oz. cream cheese
8 oz. grated extra sharp cheddar
6 diced scallions
1 small can diced chilies
Heat deep oil to 350 degrees. (use a candy thermometer)
Cream together cheeses, scallions and chilies.
Place 1 tsp. of cheese mixture in center of won ton skin.
Wet inside edges of skin and, making a triangle, fold skin over and pinch together with wet fingers.
Deep fry for about 2 minutes. Keep your oil at 350 degrees
Drain on brown paper and serve with salsa, sour cream and guacamole
For dinner parties or large buffets I love a good ham. This one is from my sister's friend and a huge favorite go-to recipe!
MELVA DIAMONDSTEIN`S PINEAPPLE HAM
1/2 bottle cloves
3 bay leaves
1 tbsp. black whole peppercorns
2 cloves of garlic peeled and whole
Brown sugar
4 cans (large ) pineapple juice (not concentrate)
pineapple slices
marichino cherries to garnish
bay leaves and peppercorn. Place Ham into seasoned liquid and make sure liquid covers ham.
3-Boil for 1 hour on each side of ham.( It can cool or be stored in this liquid overnight).
4-Remove ham from liquid and remove excess fat. Then cover and pack entire ham in brown sugar. Place pineapple rings with cherries as garnish on ham and sprinkle w/brown sugar. Bake sugared ham until glazed in 350 degree oven.
Ina Garten, The Barefoot Contessa, may just be my most favorite recipe source. Maybe because she cooks much like I do, maybe because her recipes appeal to my palate or maybe because she is just so darn good. Last week she featured a stuffed turkey breast on her show and it lookd fabulous. I immediately went to the butcher and had him filet and butterfly a turkey breast. It is a bit of a *potchka (* work involved) but this recipe is totally OUTSTANDING!!!
Ingredients
- 3/4 cup large-diced dried figs, stems removed
- 3/4 cup dried cranberries
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 cups diced onions (2 onions)
- 1 cup (1/2-inch-diced) celery (3 stalks)
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
- 1 1/2 cups chicken stock, preferably homemade
- 1 extra-large egg, beaten
- Kosher salt and freshly ground black pepper
- 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
- 3 tablespoons unsalted butter, melted
Barefoot Contessa's Turkey Breast Roulade
Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board.
Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper.
Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.)
Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides.
Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan.
Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.)
* Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
Hoping your holidays are joyous and filled with love, family, friends and delicious food!
Directions
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board.
Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper.
Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.)
Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides.
Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on the sheet pan.
Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.)
* Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
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