Tidewater Kitchen: Pamela Meredith

Christmas Open House

Christmas is my favorite holiday. December is a magical time of year and is perfect for hosting a party and welcoming friends and family into your home. A holiday open house is an easy and informal way to entertain guests from all aspects of your life. If you have ever held or been to an open house, you know it’s a relaxing, welcoming party where guests can be with you during a specific timeframe (usually about four hours). It’s the perfect format during the busy holiday season because your guests can come and go when they like, and they aren’t committing to spending hours with you unless they choose to do so! When

deciding what to serve, choose a low-maintenance menu that can be made ahead and that will still be delicious after a few hours on a buffet table. Remember that this is a “grazing” party with guests moving around. Serve bite-sized party food to eliminate plates and utensils. The recipes that follow were shared with me by family friends who lived in the Oxford area. They were all served at open houses.

Shrimp Mold

This recipe freezes well, so it can be made in advance. Simply thaw and serve. My mom often made this recipe when she entertained. 2 cans tiny shrimp or 1 lb. cooked small shrimp 1 can condensed tomato soup 1/3 c. cold water 1 envelope Knox gelatin 1 c. mayonnaise 6 oz. cream cheese, softened ½ green pepper, finely chopped 1 t. minced onion 1 c. celery, finely chopped Dash of sea salt

Heat soup in a small saucepan. In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.

Combine cream cheese and mayonnaise in a medium-size bowl, then stir in soup mixture. Mix well. Add shrimp, green pepper, onion and celery. Spoon the mixture into a 1-quart mold and refrigerate overnight. Unmold on bed of lettuce and serve with crackers or toasted French bread.

Hot Crab Dip

Carol Jones gave this recipe to my family years ago. Carol’s father owned a crab packing house in

A Taste of Italy

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Hoopers Island. This delicious and addicting crab dip is ready in about 1–2 lbs. lump crab meat (check for shells) 1 (8 oz.) package cream cheese, room temperature 1 c. sour cream 2 T. mayonnaise 1 t. each Worcestershire sauce, Tabasco and Old Bay

In a medium-sized mixing bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, Tabasco and Old Bay. Stir together until combined, then fold in crab meat.

Spread into a casserole dish and bake for 20–25 minutes until heated through and bubbling. Place in

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a chafing dish to keep warm, and serve with a sliced baguette or tortilla chips. You can make this dip up to 2 days ahead of time. Remove from fridge 30 minutes before baking.

Salmon Ball

Naudain Sellers had a Christmas open house every year she lived at Bonfield Manor and always served her delicious Salmon Ball. Cheese balls aren’t complicated to make, and they always impress as an appetizer. Served with crackers, toast points and cut vegetables, they are hearty enough to fill people while still being a lighter option. The salmon makes it a particularly elegant hors d’oeuvre, and the horseradish gives it a little extra kick!

1 (16 oz.) can salmon, drained and flaked 1 (8 oz.) package cream cheese, softened 1 T. fresh lemon juice 2 T. grated onion 2 T. horseradish

½ c. chopped pecans ¼ t. sea salt ¼ c. fresh chopped parsley

Combine the cream cheese, lemon juice, onion, horseradish, pecans and salt in a large bowl. With a handheld electric mixer, blend on medium speed until mixture is well combined. Drain and flake the salmon and add it to the cream cheese mixture. Beat on low speed, being careful not to overmix. Cover and chill 3 hours, then shape into a ball and roll in parsley. This salmon ball can be made a few weeks ahead of time and frozen. Remove from the freezer at least 24 hours in advance and let it thaw in the fridge.

Mary Clubb’s Bleu Cheese Pâté

I enjoy pâté but have found it hard to find good recipes that aren’t too “livery.” The bleu cheese in this recipe makes this delicious and flavorful.

1 (8 oz.) package cream cheese, softened 14 ¾ oz. liverwurst ½ c. bleu cheese 2 T. sherry ½ c. water chestnuts, drained and chopped 2 slices crisp bacon, drained and crumbled 2 T. minced onion 2 T. chopped pimento 2 T. chopped green olives

Place cream cheese, liverwurst, bleu cheese and sherry in food processor and blend until smooth. Add all other ingredients. Pack pâté into small bowl lined with plastic wrap, leaving overhang. Cover and chill in refrigerator for 1 day. Unmold onto a garnished plate and serve with crackers or baguette rounds.

Chutney Cheese Spread

Gloria Clark found this recipe to be a hit with friends and family. It is delicious spread on crackers or as a spreadable vegetable dip. It also makes an excellent hostess gift!

4 oz. extra sharp cheddar cheese, grated 6 oz. cream cheese, softened 2 T. dry sherry ¼ t. curry powder ¼ c. Major Grey’s Mango Chutney 1 T. green onions, minced

Blend cheeses, sherry and curry powder and mix well. Add chutney and chill overnight. Hollow out half of a pineapple, reserving fruit. Just before serving, fill the shell with the spread and top with the green onions. Serve with fruit or crackers. Makes 1-2/3 cups.

Joan Snyder’s

Onion Sandwiches

Joan and Miss Louise were known for their onion sandwiches, and they weren’t just eaten, they were inhaled! Try them! You will be pleasantly surprised.

Loaf of soft white bread Hellmann’s mayonnaise White boiling onions, sliced ⅛ inch thick McCormick’s seasoned salt

With a round cookie cutter, make circles in each slice of bread (3–4 circles per slice). Spread each circle with mayonnaise. Sprinkle seasoned salt over each circle. Place onion slices on half of circles and cover with remaining circles. Cover with wax paper and a damp tea towel until ready to serve. Refrigerate wrapped in wax paper and a damp towel if made early in the day.

Hollywood Fudge Bars

This is one of my favorite recipes from Katie Hertelendy. She would sprinkle with powder sugar. There will be no leftovers!

1 c. butter 10 (1 oz.) squares semisweet chocolate, chopped 4 large eggs 1 ½ c. sugar 1 t. vanilla extract 1 ½ c. all-purpose flour ¼ t. salt

Combine butter and chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until butter and chocolate melt, stirring until smooth. Remove from heat, and let cool.

Beat eggs and sugar until thick and pale. Stir in melted chocolate and vanilla. Add flour and salt; mix just until blended.

Grease and flour a 13x9x2-inch pan. Pour batter into prepared pan. Bake at 350° F for 28–30 minutes. (Do not over-bake.) Cool on a wire rack.

Chocolate Frosting

¼ c. butter 2 (1 oz.) squares unsweetened chocolate 2 ½ c. sifted powdered sugar 3–4 T. half & half

Combine butter and chocolate in a heavy saucepan; cook over 118

low heat, stirring constantly, until chocolate and butter melt and mixture is smooth.

Remove from heat; add powdered sugar and enough half & half to make mixture a good spreading consistency, stirring constantly. Yield: enough frosting for 2 dozen brownies.

Holiday White Chocolate Cheesecake

The easiest and most satisfying holiday dessert is a cheesecake. Make this up to 2 days ahead and top it just before serving.

1 (9 ½ oz.) package Nabisco Chocolate Wafers 1/4 c. sugar 2/3 c. unsalted butter, melted 5 (8 oz.) packages cream cheese, room temperature 1-3/4 c. sugar 5 large eggs, room temperature

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2/3 c. heavy cream 2/3 c. all-purpose flour 1/2 c. sour cream 4 oz. good quality white chocolate, melted 2 c .white chocolate shavings, to garnish

Preheat oven to 450° F. Butter a 10-inch springform pan. Crush the wafers by hand or in the food processor to create fine crumbs.

Place the crumbs in a bowl with ¼ cup sugar and the melted butter. Combine these ingredients with a fork. Press the crumb mixture into the sides of the springform pan and then into the bottom. Bake for 5 minutes and then cool.

Whip cream cheese and sugar until soft. Add eggs, cream, flour and melted white chocolate. Pour the cream cheese mixture into the springform pan.

Bake for 20 minutes. Reduce temperature to 300° F and bake for 40 minutes more. Turn off the oven and allow the cake to rest in the oven for one hour. Remove and cool on a wire rack.

Before serving, spread sour cream over the top of the cooled cake and sprinkle with white chocolate shavings. Serves 12.

A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes. She currently resides in Easton.

For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.