Holiday Cookbook & Entertaining Guide by More Content Now / Gannett

RECIPES C MENU k HOSTING TIPS k WINE k PLANNING guide 2017

& entertaining

PERSONALCHEFS Consider hiring the experts for your party

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Where to splurge, save on holiday hosting By Melissa Erickson More Content Now

this sounds bad, but instead of buying a bunch of things you might already have, use the decorations sitting in your attic or basement that you use every holiday. Adding some adornments and setting out candles can turn any party into a beautiful affair,” McCoy said.

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here to spend and where to save can make a party planner’s head spin. Hosting a great party on a budget takes time and energy — and some good advice. Here are some words of wisdom from Nora McCoy, owner of Party Planners Plus in Hilliard, Ohio.

Splurge “If planning a holiday party in your home try not to skimp on the menu. Allow plenty of time to prep or sit with a caterer to go over (and taste) what you will be feeding your guests. If just having appetizers, make sure they are on the heavy side and plenty of each, about three to six

appetizers” per person, McCoy said. No matter how beautiful your decorations or what people are wearing, “one thing I always hear when guests are mingling is about the food.” she said. Save “Skimp on decorating, I know

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Plan Guests like to feel appreciated. “I always tell my clients to think about what they want their guests to feel while they are there and then plan it that way. If it’s a dinner party for 10 or a holiday open house, make some small gift for them to take home,” McCoy said. For example, put several cookies in a pretty little package with a “We are happy you came” note.

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recipes Cheddar Coins

Flavored Butters

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Yield: Approximately 1 cup each

Preparation: 20 minutes Yield: 3 dozen • 1/3 cup unbleached flour • 1 cup whole wheat flour • 1 1/2 cups finely grated sharp Cheddar cheese • 3/4 teaspoon salt or to taste • 1/2 teaspoon garlic powder • 3/4 cup butter, cubed • 1 egg In the bowl of a food processor, combine flours, cheese, salt and garlic powder. Add butter cubes and pulse until crumbs are formed. Blend in egg until dough comes together around the blade. Turn dough out onto a sheet of plastic wrap. Form into a log 1 inch in diameter. Wrap tightly in plastic wrap and chill at least 2 hours. Preheat oven to 375F. When ready to bake, slice dough into thin coins. Bake for 15 minutes or until a golden brown. Cool on rack. Package in an airtight container.

CHIPOTLE BUTTER • 1/2 cup butter, softened • 2 teaspoons grated lime rinds • 4 teaspoons lime juice • 4 teaspoons minced chipotle in adobe sauce • Kosher salt to taste In a small bowl, mix softened butter and 2 teaspoons chipotle peppers (with seeds removed). Mix well. Add lime zest, lime juice and the remaining 2 teaspoons chipotle in adobe sauce. Add salt to taste. Roll into a log, wrap in plastic, and refrigerate until firm.

— The Ultimate Cook’n Cookbook

ITALIAN BUTTER • 1 cup butter, softened • 1/2 teaspoon fresh chopped basil • 1/2 teaspoon oregano • 1/2 teaspoon minced garlic • Salt to taste In a small bowl, mix all ingredients

until thoroughly blended. Roll into a log, wrap in plastic, and refrigerate until firm. RASBPERRY BUTTER • 1/2 cup butter, softened • 1/3 cup fresh or frozen raspberries • 2 tablespoons confectioners’ sugar • Dash lemon juice In a small bowl, combine all ingredients. Raspberries will become juicy, so press butter mixture through a cheesecloth or fine-mesh sieve to remove as much juice as possible. Refrigerate. ORANGE BUTTER • 1 cup butter, softened • 1/2 cup orange marmalade In a small bowl, mix both ingredients well. Refrigerate.

— Jessica Young, The Ultimate Cook’n Cookbook

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recipes Cranberry Pecan Squash

Yellow Squash Casserole

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Makes 4 servings Preparation: 15 minutes Cook time: 47 minutes • 1 acorn squash • 2 cups frozen cranberries • 1/4 cup fresh orange juice • 1/2 cup brown sugar • 1/2 teaspoon cinnamon • 2 tablespoons chopped pecans Preheat oven to 400F. To soften the shell of the squash, pierce with a knife; heat in the microwave for 2 minutes. When cool, cut squash in half lengthwise and thoroughly remove seeds. Place cut side down on a lightly oiled baking sheet. Bake in the oven for 35 minutes. Cook cranberries for 10 minutes in a saucepan with orange juice, brown sugar and cinnamon on medium heat. Place cranberry filling inside the roasted squash halves. Sprinkle with nuts and cook at 400F for an additional 12 minutes.

Makes 8 servings Preparation: 20 minutes Cook time: 45 minutes • 2 pounds yellow crookneck squash, sliced • 3 eggs, lightly beaten • 1/2 cup heavy cream • 1/4 cup butter, melted and divided • 1 cup thinly sliced celery • 1 cup finely chopped onion • 1 teaspoon salt • 1/2 teaspoon pepper • 1 1/2 cups shredded Cheddar cheese, divided • 9 slices bacon, cooked and crumbled Preheat oven to 400F. Cook squash in boiling salted water until tender. Drain well and mash. Transfer squash to a large bowl and mix with eggs, cream and 2 tablespoons melted butter. Sauté celery and onion in remaining 2 tablespoons melted butter until vegetables are translucent. Add vegetables to the squash; mix in salt, pepper and ¾ cup cheese. Pour into a 9x13-inch baking dish. Sprinkle with remaining cheese and top with cooked bacon. Bake for 45 minutes.

— Julie Ethington, The Ultimate Cook’n Cookbook

— Norlene Gowdy, The Ultimate Cook’n Cookbook

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recipes Chicken Pot Pie Makes 6 servings Preparation: 30 minutes Cook time: 50 minutes • 1 pound boneless skinless chicken (or turkey) breast halves, cubed • 1 cup sliced carrot • 1 cup frozen green peas • 1/2 cup sliced celery • 1/4 cup butter • 1/2 cup chopped onion • 1/3 cup all purpose flour • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/4 teaspoon celery seed • 2 to 3 cloves garlic, minced • 1 3/4 cups chicken broth • 2/3 cup milk • 2 (9-inch) unbaked refrigerated pie crusts Preheat oven to 350F. In a saucepan, combine chicken, carrots, peas and celery. Cover with water and boil for 15 minutes. Remove from heat; drain,

remove to a bowl, and set aside. In the same saucepan, melt butter and cook onions over medium heat until soft and translucent. Stir in flour, salt, pepper, celery seed and garlic. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Add chicken and vegetables to sauce; warm through. Remove from heat and set aside. Line a pie pan with a crust. Pour hot chicken mixture into crust and top with second crust. Cut away excess dough and seal edges. Make several small slits in the top to allow steam to escape. Bake for 50 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

— Charlene Jenson, The Ultimate Cook’n Cookbook

Ultra Loaded Potatoes Makes 10 servings Preparation: 45 minutes • 5 pounds potatoes • 8 ounces cream cheese • 4 ounces sour cream • 1/4 cup butter, softened and divided • 1/2 teaspoon onion salt • 1 cup finely sliced green onion • 3/4 cup crumbled cooked bacon • 1 cup grated sharp Cheddar cheese • Dried chopped parsley, for garnish Peel, cube and cook potatoes in salted water. While potatoes are cooking, beat together cream cheese, sour cream, 3 tablespoons butter and onion salt in a medium bowl. Set aside. In another bowl, mix

together onions, bacon and cheese. Once potatoes are cooked and drained, mash with an electric mixer. Beat in cream cheese mixture and fold in the onion, bacon and cheese mixture. Transfer to a serving bowl and garnish with 1 tablespoon of butter and sprinkles of dried parsley. TIP: For extra fiber, minerals, color and taste, consider cooking the potatoes with the skins on and mashing them into the rest of the ingredients.

— Paul Fulton, The Ultimate Cook’n Cookbook PHOTOS COURTESY COOK’N

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recipes Shortbread Pecan Squares

Preparation: 20 minutes Cook time: 50 minutes Yield: 28 squares • 2 cups all purpose flour • 2/3 cup powdered sugar • 3/4 cup butter softened • 1/2 cup firmly packed brown sugar • 1/2 cup raw honey • 2/3 cup butter • 3 tablespoons whipping cream • 4 cups coarsely chopped pecans Preheat oven to 350F. Sift together flour and powdered sugar. Cut in ¾ cup softened butter using a pastry blender or fork, just until mixture resembles coarse meal. Pat mixture onto bottom and 1½ inches up sides of a lightly buttered 9x13-inch baking dish. Bake for 20 minutes or until edges are lightly browned. Cool. Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans. Be careful not to over-boil. Pour hot filling into prepared crust. Bake at 350F for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

— Dana Ostler, The Ultimate Cook’n Cookbook

Pumpkin Pie Smoothie Yield: 2 cups • 1/2 cup canned pumpkin (or fresh cooked, cooled and pureed pumpkin) • 3/4 cup low fat milk • 1 banana • 1/4 teaspoon cinnamon • 1/8 teaspoon nutmeg • 1 1/2 teaspoons raw honey • 1 teaspoon vanilla extract • 6 ice cubes Mix all ingredients in a blender until creamy and smooth. Garnish with whipped cream and freshly grated nutmeg. TIP: This recipe makes a great frozen dessert, too: Just pour into a popsicle mold (or a plastic cup with a spoon doubling for a popsicle stick) and freeze to enjoy later.

— The Ultimate Cook’n Cookbook

Foolproof Pie Crust

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Preparation: 20 minutes Chill time: 15 minutes Cook time: 45 minutes Yield: 2 or 3 (2-crust) pies • 4 cups flour • 1 3/4 cups butter flavored shortening • 1 tablespoon sugar • 2 teaspoons salt • 1 tablespoon vinegar • 1 egg • 1/2 cup ice water Using a pastry blender or fork, mix flour,

shortening, sugar and salt together until the mixture resembles coarse crumbs. Combine vinegar, egg and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling. This dough can be divided into individual crust portions, wrapped and frozen for later use.

— Jeanne Wolfley, The Ultimate Cook’n Cookbook

Simply Sweet Potato Pie Preparation: 30 minutes Cook time: 45 minutes Yield: 2 (9-inch) pies • 2 cups mashed sweet potatoes • 2 eggs, yolks and white separated • 1 cup brown sugar • 1 1/2 teaspoons allspice or pumpkin pie spice • 1/2 cup butter, softened • 1/2 teaspoon vanilla extract • 1/2 cup evaporated milk • 1/4 cup sugar • 2 unbaked pie shells Preheat oven to 350F. Mix sweet potatoes, egg yolks, brown sugar, allspice, butter and vanilla extract together until well-blended. Add

evaporated milk. In a separate bowl, beat egg whites and the ¼ cup sugar until fluffy peaks form. Fold whites into sweet potato mixture. Fill two pie shells with sweet potato mixture. Bake 45 minutes or until a knife inserted in the middle of the pie comes out clean. Note: It may be necessary to cover the crusts with foil rings to prevent crust from over-baking as filling continues to cook.

— Lisa Rosatto-Green, The Ultimate Cook’n Cookbook

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PHOTOS COURTESY RANGE AND REEF; ALISON GUTWAKS

PERSONALCHEFS Consider hiring the experts for your party

Tips

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dd some drama to your next dinner party by hiring a personal chef or caterer to serve food that will wow your guests and let you enjoy a night off from kitchen duty. “The best part is that the host doesn’t have to worry about anything. I customize the menu to suit you. There’s no stress, no cleanup, no shopping. It’s a real treat,” said chef Cindy Bishop, chef and owner of Cin City Cuisine in Las Vegas. For people who like to

entertain, hiring a personal chef means making their party a night to remember. It becomes an event, said Jim Holderbaum, chef/owner of Range and Reef, an East Coast company that specializes in outdoor events including grilling, clam bakes and seafood boils. “It’s not just the type of food, but the technique, the uniqueness of the service. It’s very personalized. It’s a great way to make a party special,” Holderbaum said. For example, seeing — and smelling — 40 pounds of top sirloin grilling over an oak fire or a colorful shrimp boil is a sensory experience.

If you’re hiring a private chef or caterer, the first thing to think about is the budget, Gütwaks said. Next, be specific about what your expectations are. Also mention any food allergies guests may have as well as strong preferences and dislikes, Gütwaks said. Want to try something different? “A food truck at a party is really a statement piece,” said Madison Rosinski, marketing coordinator at Roaming Hunger, a food truck booking company. “Food trucks are also very versatile because they come in many flavors. On top of this, they encourage guests to mingle while in line, which creates a communal experience your guests will remember.” Personal chefs may seem like something for celebrities, but they can be hired for between about $40 to $200 a person. “It is more of a luxury like going out to a restaurant,” Gütwaks said. Having experts cook, clean up and serve outstanding food while you enjoy time with your guests: priceless.

For the host, hiring someone else to do the cooking allows them to enjoy the process and excitement of throwing a party, said Thomas Preti, owner and co-founder of New York City’s Thomas Preti Events to Savor. “Nowadays it’s all about being present in every moment, and we provide a service where our clients are able to be a part of the creative process with us,” he said. “Whether we’re creating a classic All American Gobbles Eve or a Moroccan Friendsgiving Cocktail Party, we bring together the best

vendors in the business — from décor to entertainment and memorable, interactive guest experiences. It takes the entire event to the next level when you have the time to pull all the pieces together.” From sushi chefs to barbecue, whatever your menu there is a chef out there ready to serve. Alison Gütwaks, chef and owner of AliBabka in Columbus, Ohio, specializes in kosher events that appeal to people of all religions, she said. “It’s all about expectations. I work within people’s budgets to give them what they want,” Gütwaks said.

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BRING THE FAMILY Planning a party for parents and kids

By Melissa Erickson More Content Now

f you haven’t noticed, your friends are all parents, too. This year, consider inviting their kids to your annual holiday party. Sure, that’s going to change things, but it can also up the fun and energy. Just be sure you’ve got your plans in place so that everyone can enjoy themselves. Children learn from all experiences that they participate in from an early age, said blogger and cooking diva Jorj Morgan, author of “At Home Entertaining.” “Hosting a party with family friends is a most wonderful opportunity for children to interact with others. They learn social skills, etiquette skills, are inspired to taste new foods, dress up and, more importantly, to know how

they fit into the world around them,” said Morgan, whose most recent book is “Sunday Best Dishes: A Cookbook for Passionate Cooks.” When you’re inviting parents and their children, the party should be “kid-friendly without completely catering to the kids,” said Shari Medini, co-owner of the parenting website AdoreThem.com. “Kids are along for the fun of the event, but they aren’t the center of attention.” Setting up The first question is often, should you hire a babysitter? That depends on the desires of the parent, said Sharon R. Einhorn, director of private events at Project Playdate, an childcare service in New York City. “A method that we have been successful with is for children to have a special section such

“Hosting a party with family friends is a most wonderful opportunity for children to interact with others. They learn social skills, etiquette skills, are inspired to taste new foods, dress up and, more importantly, to know how they fit into the world around them.” Jorj Morgan, author

as a room or activity table. Within this section, we have a detailed ‘Party Plan’ that clearly identifies time that the children and parents can intermix,” Einhorn said. Anticipate children’s needs by designating a quiet space that can be used for infants to nap or as a “wind-down” area for older children, where there can be a story time or movie. “Overstimulated children are no fun, particularly at a party,” Einhorn said. Foods like pizza, sliders and grilled cheese are easy and will please even picky eaters, but kids’ tastes shouldn’t dominate the menu. Safety Most hosts will probably keep breakable dishes away from toddlers, but “china isn’t usually an issue, especially with children ages 3 and

up. What is more concerning is glassware and steak knives,” Einhorn said. “An option for plastic cups or small juice glasses is good because they are more easily held by small hands.” “Scan your house and put away any toys that might cause issues: your child’s favorite toy that they won’t want anyone to touch, the really cool toy that you only have one of, the rocking horse that is sure to pinch someone’s toes, and the swords and Nerf guns that encourage battles to break out,” Medini said. “Don’t worry about the tiny details and focus on the things that will have the biggest impact. A successful party for parents and kids alike is the one that allows them to be themselves and socialize in a low-pressure setting,” Medini said.

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AVOID THESE PARTY MISTAKES By Melissa Erickson

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e all have a friend who makes entertaining seem effortless, from the impeccable invitation and the flawless meal to the perfect playlist and signature cocktail. For most of us, though, putting together a can’t-miss holiday party is a lot of work. Feeling a little rusty? Take some tips from the experts: “It’s the host’s top priority to make their guests comfortable. A savvy host plans in advance for every detail,” said national etiquette expert Diane Gottsman, author of “Modern Etiquette for a Better Life.” Some of the most common host mistakes include not having enough food for an unexpected “plus one,” failing to offer nonalcoholic beverages along with the holiday cocktails, and forgetting to ask about dietary restrictions, Gottsman said.

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Have help

Make time for yourself “The biggest mistake is that people forget to give themselves enough time. They plan the roast, the vegetable, the cocktails, the music, the entertainment. They do everything for their guests and then forget to leave a good 15 minutes for themselves to get ready. You should allow yourself a few minutes to relax so that when the guests walk in you’re not still in prep mode,” said Lizzie Post, host of the Awesome Etiquette podcast and co-author of “Emily Post’s Etiquette.”

“My secret weapon: Have someone help you. If you’re having more than 15 guests, have someone to help you with all the little tasks like washing dishes and asking guests if they need a refill, so you can enjoy your own party,” Powers said.

Don’t skimp on the ice “Don’t be cheap; buy extra ice. Ice goes quickly and a lot of times people don’t buy enough. It’s cheap and it’s easy,” said Lulu Powers, the Entertainologist, who writes the Life at Lulu’s column for House Beautiful.

Details matter

Wine by the numbers “Avoid running short on wine for a party by planning on five servings per bottle and about three glasses of wine per guest,” said Gladys Horiuchi, director of media relations for the Wine Institute. Also, “save your best bottle of wine for a more intimate dinner party rather than serving it at a large party so that all your guests can all enjoy it,” she said.

For instance, using scented candles at the dinner table can overpower the aroma of the main course, Gottsman said. The airspace around the dining room should be reserved for the scents wafting from the dishes. Anticipate guests’ needs. Offer a space for recharging phones as well as ample place for coats, bags and shoes, said Manhattan-based entertaining expert Francesco Bilotto.

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Hosting in a small space By Melissa Erickson More Content Now

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ave a small space and many friends? Don’t let that stop you from inviting them over for some holiday cheer. Just follow some simple advice and your cozy place will become the perfect party space. “If you have a small space and a lot of friends, my No. 1 tip is to invite people in different stages,” said Manhattan-based design and entertaining expert Francesco Bilotto. For example, instead of one start time, have guests come over during a timeframe of between 5:30 and 7:30 p.m., he suggested. “As a host you’ll know who mixes well, what your friends’ schedules are like. If they have to get home early to relieve a babysitter, have them come over at 5:30 p.m. For the friends who like to stay until the end, invite them over later at 7:30 p.m.,” Bilotto said. Sit or stand If you’re inviting people over for dinner, “they’re going to expect a chair, a plate and a meal,” Bilotto said. For more casual parties, not everyone needs or requires a chair. “Everyone ends up in the kitchen, standing and chatting anyway,” Bilotto said. Get grazing To avoid piles of dishes, set up finger-food grazing stations that require only napkins, toothpicks, skewers and tongs. Not only will you lessen the number of dishes, it also helps to

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“Utilize different areas: Coffee and sweets in the living room, a bar in the kitchen, cheese and nuts someplace else.” Francisco Bilotto, design and entertaining expert

control portion size, Bilotto said. However, “being eco-friendly is great, but it’s OK to use disposables for a party,” he said. Rethink your space When it comes to furniture placement, “open it up,” Bilotto said. Create conversational groupings such as ”two chairs around an end table for a bistro moment.” Rearrange furniture to create a seating situation that would be at home in a hotel lobby: Push your sofa back

and add a few chairs facing it. Additional seating can be purchased, such as four stools for about $100, or ask good friends to arrive early with a couple of chairs, Bilotto said. Create space If you lack a dining room table, be original. “Do it like the caterers” do and create your own space, Bilotto said. Break out the folding tables or even a large box tipped upside down and covered with a pretty tablecloth. A basket or planter 12 inches or higher can be turned over and used for serving. If guests can’t see what’s underneath, they won’t care that it’s two sawhorses and some two-by-fours. If you have a flat-screen television that’s on a stand (not the wall), unplug it and put it in a closet. Set up a bar or grazing station on the TV stand. Bilotto’s pro tip: Test-drive the seating area. Sit down and

see if it works. Does it need a pillow? If I sit here, who can I talk to? Clear away clutter Remove personal objects and knickknacks like framed photos, extra lamps, flowers, candles and remotes so that guests have space to put down their drinks and plates, Bilotto said. Split up the space If you’re short on dining space, put the appetizers on coffee tables, side tables, TV trays or anywhere else you can find space. “Utilize different areas: Coffee and sweets in the living room, a bar in the kitchen, cheese and nuts someplace else,” Bilotto said. Last tip Small spaces can make people anxious, so have a conversation game plan. If there’s a lull or suddenly people are arguing about politics, break out a card game, charades or the Heads Up! app and get the fun back on track.

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