.com COOKBOOKS:
HOLIDAY ENTERTAINING Edition
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recipes
DRINKS, DESSERTS, MAIN DISHES & APPETIZERS
5 FUN FINGER FOODS SERVING IDEAS, TIME-SAVING TIPS & PARTY THEMES
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HOLIDAY PARTY ENTERTAINING
TIPS
.com COOKBOOKS:
HOLIDAY ENTERTAINING
Edition ON THE MENU:
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ENTERTAINING TIPS DRINKS
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Christmas cosmo Dog sled White hot chocolate Holly berry Caroler’s confection Spiked eggnog
APPETIZERS & FINGER FOODS 11 11 12 12 13 13 14 14
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Stuffed cherry tomato poppers Simple hummus Mini fried vegetarian eggrolls Spinach dip Italian stuffed mushrooms Greek salad skewers Spicy cheesy chicken dip Tangy seafood canapés
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MAIN DISHES 17 17 18 18
Barbecued Australian leg of lamb with almond pesto Scallops Provencal Broiled flank steak Beer roasted lime chicken
DESSERTS 21 21 22 23 23 24
Apple spice cake Caramel coffee cake Mini cheesecakes Stuffed pears Spicy peach dessert Pecan pie bars
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SHE KNOWS HOW TO MAKE HOLIDAY ENTERTAINING A BREEZE: a little preparation, sharing traditional family recipes with friends and creating your own family traditions to pass on through the years. The tasty treats in this cookbook are just the icing on the holiday fruitcake! From cold-weather cocktails to ooey, gooey dessert delights, we've got your holiday party menu covered. You'll find easy, make-ahead main dishes designed to save time without sacrificing flavor, and tons of appetizers and finger foods to keep guests munching and mingling throughout the party. The only thing you have to worry about is the clean-up.
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ENTERTAINING
TIPS
Whether you’re hosting the annual after-work mixer, the family feast or a cozy, chatty gathering for your closest friends, all you need is a little planning to make your holiday party the happenin' place to be, and to keep you from getting stuck in the kitchen the entire time!
PLAN AHEAD
PICK A THEME
DECORATE
During the busy holiday season you'll want to invite your party guests at least three weeks before the big date. Begin planning your party menu, from cocktails all the way through dessert, at least two weeks before the event. Make any tweaks once you obtain the final guest count. Shop non-perishable items one week before the party, and make a final stock-up trip one to two days before the party.
While your entire holiday happy hour doesn't need to have an overwhelming theme, do consider the number of guests you are inviting and the amount of space you have to host. If you'll be entertaining a full house, plan a cocktail party-style affair with finger foods and drinks. If you'd rather have a formal dinner, invite fewer guests to avoid crowding.
If you are hosting a cocktail affair and guests will be moving through different areas of your home, add a few decorations to each room to spread the holiday cheer. For a sit-down dinner, focus decorations on the table where guests will be spending most of their time. Tall, skinny centerpieces with votive candles and greenery along the table leave ample room for serving dishes.
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drinks BABY, IT'S COLD OUTSIDE! So be sure you have a few warm cocktail options on-hand to serve shivering guests when they arrive. Iced drinks will be fine later in the evening when everyone has had a chance to warm up a bit. To cut your cocktail costs, ask everyone to bring their favorite wine along to share or create a signature drink and prepare a punch bowl ahead of time. Keep the season in mind when choosing garnishes — use cranberries and lime slices for holly and berries or candy canes in place of stir sticks.
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drinks KID-FRIENDLY!
❋ White Hot Chocolate SERVES 8 2 cups whipping cream 6 cups milk 1 tsp. vanilla 1 pkg. white chocolate chips Whipped cream Candy canes
Directions Stir together the whipping cream, milk, vanilla and white chocolate chips in a slow cooker. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes.
❋ Dog Sled SERVES 1
❋ Christmas Cosmo SERVES 1 1/2 oz. Cointreau 1/2 oz. cranberry juice 1 tsp. lime juice 1 oz. vodka Fresh cranberries Directions Place all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with a few fresh cranberries after pouring.
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1 1/2 oz. Canadian whiskey 1 1/2 oz. orange juice 1 tsp. grenadine 1 tbsp. lemon juice Directions Mix all ingredients with cracked ice in a shaker or blender. Pour into a chilled Old Fashioned glass.
❋ Spiked Eggnog
Caroler’s Confection
SERVES 8 SERVES 1 4 eggs 1/2 cup sugar 3 cups milk 1 tsp vanilla 1/2 cup whiskey, rum or brandy 1/2 tsp nutmeg 1 cup heavy cream Directions Beat eggs and sugar in saucepan until creamy. In separate saucepan, heat 2 cups milk over low heat until hot. Add milk very slowly to egg mixture, stirring continuously. Stir over low heat for 15 to 20 minutes or until thickened mixture reaches 170°F. Stir in rest of milk, vanilla, whiskey, and half the nutmeg. Chill 2 to 3 hours. Beat cream until soft peaks form. Fold into milk mixture. To serve, ladle eggnog into punchbowl and sprinkle with remaining nutmeg.
1 oz. Jose Cuervo Especial 5 oz. freshly brewed hot coffee 1 package hot cocoa mix 1/2 oz. coffee brandy Whipped cream and chocolate shavings Directions Combine all ingredients in a coffee mug and top with whipped cream and shavings.
Holly Berry SERVES 1
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Lemon 1 1/2 oz. gin Fresh raspberries Raspberry juice Directions Fill a shaker with ice. Add 1 1/2 oz. gin and the juice of 1/8 fresh lemon. Shake and strain into a cocktail glass. Top with raspberry juice and garnish with fresh raspberries. Option: Try a raspberry liqueur in place of the raspberry juice.
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appetizers WANT TO CUT DOWN ON TIME AND DISHES AT YOUR NEXT HOLIDAY SOIRÉE? Light bites are the perfect alternative to a heavy main course, especially if you're hosting a cocktail party where guests are mingling as they munch. Plan on each guest grabbing around three helpings of each dish. Include a couple of chilled, already-made dishes, like our stuffed cherry tomato poppers, to cut down on party day prep time. Transfer warm dips to a slow cooker to keep them warm throughout the party. To satisfy early birds before you have time to place your warm appetizers on the buffet, set out a cheese tray. Allow 2 to 3 ounces of cheese per person and have at least three types of cheese on the tray: a soft, ripened cheese like Brie, a semi-soft like Bleu and a harder variety like cheddar or gouda. Serve crackers and fruit slices alongside.
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appetizers Stuffed Cherry Tomato Poppers You’ll love the convenience of these bite-size tomatoes, because you can easily make them in advance. Bonus: guests will love their creamy, savory taste. For an eye-catching arrangement, place tomatoes on a white platter so their crimson color really pops. SERVES 15 2 pints cherry tomatoes 1 lb. bacon 3 tbsp. grated Parmesan cheese 1/2 cup mayonnaise 1/2 cup green onion, finely chopped Directions 1. Cut bacon into small pieces and fry until crisp. Place fried bacon on a plate lined with paper towels to drain and cool. 2. Thoroughly wash tomatoes. Slice tomato tops off, scoop out seeds and filling with a small spoon or melon baller. 3. Place tomatoes upside down on a plate lined with a paper towel to drain for 25 minutes. 4. In a medium mixing bowl add bacon, cheese, mayonnaise and onions. Stir until well blended. Fill tomatoes with mixture and refrigerate overnight. Serve cold.
Simple Hummus This traditional Middle Eastern fare is an easy crowd pleaser. It pairs well with pita chips, flat bread and veggies. Experiment with different flavors by adding chopped sun dried tomatoes or a bit of pesto. SERVES 12 2 cans garbanzo beans rinsed, drained; reserve 1/4 cup liquid 1/4 cup tahini, well stirred 1/3 cup fresh lemon juice 1 1/4 tsp. sea salt 1 tsp. minced garlic Dash of cayenne pepper 1/4 cup pine nuts Olive oil Directions 1. Place all ingredients, except pine nuts, into food processor and blend until smooth. 2. Transfer to serving dish, sprinkle pine nuts and drizzle olive oil on top. 3. Serve with pita bread, whole wheat crackers, carrots and celery. Store leftovers in refrigerator.
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appetizers Mini Fried Vegetarian Eggrolls These mini eggrolls are an easy finger food and a sure crowd pleaser. Chop the vegetables and prepare the mung beans in the morning to cut down on prep work right before your party. Or, roll them the day before and store in the fridge before cooking. SERVES 8 1 lb. shredded red potatoes 1 carrot, finely chopped 2 shallots, finely diced 1 yellow onion, finely diced 1 tbsp. fresh cilantro, finely chopped 4 cloves garlic, finely minced 1 block fresh tofu, firm
1/4 cup mung beans 1 oz. black fungus mushrooms, dried 1 tsp. mushroom powder 1 pack rice vermicelli noodle, dried (2 oz) 2 packs eggroll wrappers, frozen 1 tsp. black peppercorns, freshly ground
Directions 1. Cut a 1-inch slice from the tofu block. Bring a big saucepan full of water to a boil. Boil the tofu for about 30 seconds. Drain, cool down, then hand mash it. Set aside. 2. Soak vermicelli noodles in a bowl of cold water for 20 minutes, drain, and chop into 1-inch threads. 3. Place the mung beans in a small saucepan, barely cover with water, then slowly cook for about 30 minutes until a dry paste forms. Place the black fungus mushrooms in a large bowl, soak in boiling water for 2-3 minutes then drain. Chop finely. Set aside. 4. Place shredded potatoes in a large bowl and add all other ingredients. Season with salt and pepper. 5. Cut the eggroll wrappers into triangles. Place 2 tsp. of the mixture at the base of the triangle, then fold each bottom corner just over the filling, lining them up along the bottom. Moisten the top point of the triangle and roll the eggroll toward the top point. 6. Fill a large frying pan with peanut oil about 2 inches deep. Add eggrolls one at a time to hot oil, seam side down. Rotate each eggroll when it turns slightly golden. When they are evenly golden, remove from pan and drain on a paper towel.
KID TIP: HAVE KIDS HELP WRAP THE EGGROLLS. â?‹ Spinach Dip Dress up this classic party dip by serving it in a bread bowl with baguette cubes and cut veggies around it. SERVES 12 2 packages Knorr vegetable recipe mix 2 10 oz. packages frozen chopped baby spinach, thawed, drained 2 cans sliced water chestnuts, rinsed, drained 1 1/2 cup sour cream 1 1/2 cup mayonnaise Directions Add all ingredients to large mixing bowl. Stir until well blended. Place in airtight container in refrigerator and chill for at least four hours.
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appetizers Italian Stuffed Mushrooms Cute as a button, these savory winter warmers are a great addition to any holiday soirée. Add an extra dash of grated Parmesan cheese to the tops of mushrooms right before they come out of the oven for an extra dose of ooey-gooey goodness. SERVES 8 1 1 6 1 3 2 1 2 1
lb. button mushrooms small onion, finely chopped tbsp. butter tsp. minced garlic oz. cream cheese, softened tbsp. grated Parmesan tbsp. grated Asiago cheese tsp. dried parsley flakes cup packaged herbed stuffing
Directions 1. Preheat oven to 425°F. 2. Wash and dry mushrooms, remove stems. Dice 1 cup worth of stems, set aside. 3. Melt 2 tbsp. butter in a saucepan then brush butter over mushrooms. Place mushrooms, cap side down, on a cookie sheet. 4. Melt remaining 4 tbsp. of butter in same saucepan. Add stems, onion and garlic. Sauté until tender, remove from heat. 5. Stir in softened cream cheese. Add Parmesan and Asiago cheeses, parsley and stuffing. Mix all ingredients thoroughly. 6. Scoop mixture into mushroom caps, bake for 15 minutes or until heated through.
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Greek Salad Skewers Greek salad is a simple yet delicious staple in any Mediterranean diet. The fresh ingredients of this salad-on-a-stick appetizer will have guests reminiscing on warm summer nights, not cold winter days. Use the feta cheese as an anchor to stand skewers upright or simply lay them down on an oblong tray. MAKES 24 1 block Feta cheese 24 grape tomatoes 24 pitted Kalamata olives 1/2 cucumber 1/4 red onion For Dressing: 2 tbsp. red wine vinegar 1/2 tbsp. olive oil Salt & pepper 24 bamboo skewers or sandwich picks
Directions 1. Wash tomatoes. 2. Cut cheese into 1/2 inch cubes. 3. Cut cucumber into thin slices, slice in half. 4. Cut onion into thin, one inch long slices. On skewer, layer ingredients starting with onion, then tomato, cucumber, olive and cheese. 5. In small bowl, mix red wine vinegar, olive oil and salt and pepper to taste for dressing. Lightly drizzle dressing on skewers before serving.
appetizers Tangy Seafood Canapés Makes 32
Horseradish gives these canapés and any dip a spicy kick.
1 cup flaked, canned crabmeat 3 tbsp. mayonnaise 1 tbsp. finely chopped celery 1/2 cup butter 3 tbsp. horseradish 32 toast points 1/4 cup chopped fresh parsley Directions 1. Drain canned fish. 2. In a blender combine mayonnaise, celery and fish. Blend into a paste. 3. Combine butter and horseradish in a bowl and spread on toast points. 4. Top with fish mixture. Garnish with parsley sprinkled over the top.
Spicy Cheesy Chicken Dip Serves 12 2 8 oz. packages cream cheese, softened 1/2 cup ranch dressing 1/2 cup chunky blue cheese dressing 1 cup cayenne pepper sauce 1 cup crumbled blue cheese 2 lbs. cooked shredded chicken 2 medium jalapeno peppers, seeded, finely diced 1 cup celery, finely chopped 1 cup shredded Monterey jack cheese 1/2 cup Provolone cheese Pita chips, celery & carrots for dipping Directions 1. Pre-heat oven to 350°F. 2. In a large bowl, whisk together first five ingredients (cream cheese through crumbled blue cheese), until blended well. 3. Next, slowly fold in remaining ingredients. 4. Pour mixture into lasagna pan, spread evenly and cook for 25 minutes or until heated through. Stir and serve.
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main A FORMAL DINNER REALLY HIGHLIGHTS YOUR TABLE DECORATIONS, so be sure to include different textures and heights in your table design by using votive candles and tall centerpieces, or low centerpieces sprinkled with iridescent faux snow to catch the light. Since your best dishes probably aren't being used every day, pull them out ahead of time for a quick washing. Serving pieces and platters don’t need to be identical. Keeping everything in a similar color palette keeps your table uniform and plays up the food and flowers you've lovingly prepared. Just because you're hosting a sit-down dinner doesn't mean you need to serve a formal, five-course meal. You can easily serve a family-style dinner by making several main dish options. Each guest will take smaller portions so they can savor other dishes, and you won't need to double your existing recipes. But if you would like to focus on one main dish, be sure to double the recipe and plan ahead. You may need to purchase a larger roasting pan or extra mixing bowls. Remember: heavy hors d'oeuvres will leave guests a little fuller, so keep the sides simple.
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main Barbecued Australian Leg of Lamb with Almond Pesto Prepare the meat the night before to allow the marinade to saturate the dish with flavor. Serve this hearty leg of lamb with grilled vegetables on the side. Serves 7 1 leg of lamb, boneless, butterflied and trimmed For marinade: 1 cup red wine 1/4 cup extra virgin olive oil 2 cloves of garlic, chopped 2 tsp. oregano, dry 2 tsp. basil, dry Freshly ground black pepper
Scallops Provençal Serve this fresh main dinner course over brown rice and with sautéed spinach on the side. Prepare the spinach promptly before serving in the same pan used for the scallops. Serves 7 2 lbs. fresh bay or sea scallops 2 tsp. all purpose flour for dredging 8 tbsp. unsalted butter, divided 1 cup chopped shallots 2 cloves garlic, minced 1/2 cup chopped fresh flat-leaf parsley leaves 2/3 cup dry white wine 2 tsp. lemon, cut Salt and pepper Directions 1. If using bay scallops, keep them whole. If using sea scallops, cut each in half horizontally. Sprinkle with salt and pepper, toss with flour and shake off the excess. 2. In a large sauté pan, heat 4 tablespoons of the butter over high heat until sizzling and add the scallops in one layer. Lower the heat to medium and allow the scallops to brown lightly on one side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes. 3. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. 4. Add the wine, cook for 1 minute and taste for seasoning. Serve hot with a squeeze of lemon juice.
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For almond pesto: 1⁄3 cup dry roasted or blanched almonds 1 cup Italian parsley, chopped 1/2 cup basil, chopped 1/4 cup extra virgin olive oil 1 tbsp. lemon juice 2 tbsp. soft goat or feta cheese
Directions 1. Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time. Discard marinade. 2. Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140°F in the thickest part. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing. 3. To make the pesto, place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste. Add the cheese and process just to combine.
main Broiled Flank Steak Prepare this dish the day before your event to give it time to marinate. Sliced tomatoes and broiled red potatoes are great accompaniments to the classic meat dish. Serves 8 2 lb. lean beef flank steak 3/4 cup red wine 1 1/2 tsp. lemon pepper seasoning Directions 1. Combine wine and lemon pepper seasoning in a bowl. Place steak in a flat dish. Pour mixture over steak. Cover and refrigerate for 24 hours turning twice. 2. Coat a broiler rack with non stick spray. Place steak on rack. 3. Broil 3 to 4 inches from heat for 5 to 7 minutes on each side. 4. Slice steak across grain into thin slices.
Beer Roasted Lime Chicken Serve this chicken with creamed spinach, a garden salad and hot rolls for a complete meal. Serves 12 1 8 lb. or 2 4 lb. whole chicken(s) 2 tbsp. salt, to taste 2 tbsp. ground black pepper, to taste Lime, halved 1 can beer 2 cups water Directions 1. Preheat the oven to 350째F. 2. Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the open, full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven. 3. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180째F when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
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desserts WHY, OH WHY, DO WE RESERVE CERTAIN DESSERTS ONLY FOR THE HOLIDAY SEASON? These decadent desserts are so tasty, you might just begin serving them year-round. Be sure to prepare extras and send your guests home with a few of these special treats to last them through the week — or the next afternoon at the very least! When it's time to serve dessert, take a break from your guests and quickly serve up slices of cakes and pies on dessert plates so guests can grab their favorite. This way, you'll be able to sit down and enjoy a treat with your guests instead of serving plates while everyone else dines. If you served cocktails before dinner, consider brewing up some coffee spiced with cinnamon and nutmeg to give everyone a warm drink with their dessert and to avoid serving guests more cocktails right before they leave.
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desserts Apple Spice Cake Add cream cheese frosting to the top and garnish with a dash of cinnamon or nutmeg. Serves 16 4 1/2 cups flour 3 cups applesauce 2 cups raisins 2 cups chopped nuts 2 cups sugar 1 oz. unsweetened chocolate, grated 2 tsp. baking soda 1 cup corn oil 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/4 clove ground 1/2 tsp. salt Directions 1. Sift together flour, soda, spices and salt in a large bowl. Mix in applesauce and corn oil. Stir in nuts and raisins. Stir in grated chocolate.
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Grease and flour a 13x9x2 pan; pour in mixture. Preheat oven to 350°F. Bake the cake for 1 hr. 10 min. or until brown. Cool on a cake rack and enjoy!
Caramel Coffee Cake This dessert can be sweetened up a bit by adding a simple powdered sugar glaze to the top. Combine 1/3 cup powdered sugar, a dash of vanilla and 3 tbsp. cold milk in a measuring cup. Mix well, and pour over the coffee cake. Serves 12 2 tubes refrigerator biscuits 1 cup brown sugar 1/2 pint whipping cream Directions 1. Heat oven to 350°F. 2. Separate biscuits and place them on their narrow edge, upright, in a circle in a greased bundt pan. biscuits upright in a circle in a greased bundt pan. Sprinkle brown sugar on top of biscuits. Pour whip cream over sugar and biscuits. 3. Bake 30 minutes or until golden brown. 4. Allow to stand 10 minutes before inverting on a plate. Spread excess sauce on the rolls.
❋ PARTY FAVOR IDEA: THESE CAKES MAKE GREAT BREAKFAST BREADS, TOO, SO SEND GUESTS HOME WITH A FEW SLICES FOR THE NEXT DAY. 21
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desserts
Mini Cheesecakes Serves 24
An easy way to serve cheesecake to every guest, these individual cakes are easy to make using a muffin pan. Top them with your choice of fresh fruit, fruit syrup or drizzle with melted chocolate. 4 8 oz packages cream cheese, softened 1 1/3 cup granulated sugar 2 tbsp. lemon juice 2 tbsp. vanilla
4 eggs 4 cups crushed graham crackers 4 tbsp. sugar 6 tbsp. melted butter
Directions 1. With a mixer blend cream cheese, sugar, lemon juice, vanilla and eggs. 2. In a bowl combine the crackers, sugar and butter. Mix until moist. 3. In muffin pans, place aluminum liners. 4. Add one tablespoon of cracker mixture to each liner and press. 5. Add cream cheese filling, about 2 tbsp. each. Bake at 375째F for 15-20 minutes. 6. Test for doneness with a toothpick. Let cool and chill.
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desserts Stuffed Pears Pears and cheese are an updated take on traditional apple and cheese pairings. They can be heated in a 350째F oven for 25 minutes before serving, too. SERVES 12 6 ripe pears 8 oz Neufchatel cheese, softened 1/2 cup cottage cheese 1/4 cup crumbled blue cheese Directions 1. Cut out the center of each pear. 2. Combine the cheeses together in a bowl and mix well. 3. Stuff the pears with the cheese mixture. 4. Cover and chill thoroughly. 5. Cut each pear into 6 or 8 wedges.
Spicy Peach Dessert Because this recipe uses canned peaches instead of fresh, it's a great option for winter parties and a welcome departure from more traditional fruit recipes using apples. SERVES 8 2 cans unsweetened peach halves, undrained 1 tsp. cornstarch 1/4 tsp. ground cinnamon 1/2 tsp. nutmeg 1/2 clove, ground 1/4 tsp. grated orange rind
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Directions 1. Drain peaches, reserving juice, and set aside. 2. Combine cornstarch, spices, and orange rind in a saucepan. Stir in reserved peach juice and mix well. Add peaches. Bring to a boil, stirring constantly. 3. Reduce heat and simmer for 3 minutes. Serve warm.
desserts
Pecan Pie Bars A holiday favorite, pecan pie gets a makeover as an easy-to-eat party food. These can be sliced ahead of time and arranged on a serving platter. Just cover them with plastic wrap and set them aside until dinner is over. Okay, you can sneak just one! SERVES 12 1/2 cup softened butter 1/2 cup light brown sugar, packed tight 2 cups of all-purpose flour 1 tsp. baking powder
For filling: 4 eggs 2/3 cup light brown sugar, packed tightly 1 cup dark corn syrup 1/3 cup molasses 3 tbsp. all-purpose flour 2 cups pecan halves
Directions 1. Beat together butter and 1/2 cup brown sugar. Stir in flour and baking powder until crumbly. Press mixture into a buttered 9x13x2-inch baking pan. Bake at 350째F for 12 to 15 minutes. 2. In a mixing bowl, beat eggs. Stir in 2/3 cup brown sugar, corn syrup, molasses and flour. Blend well. Stir in pecan halves. 3. Pour pie filling mixture over hot baked crust. 4. Bake at 350째F for 25 minutes.
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