ENTERTAINING Around The World On Your Holiday Table

on your holiday table

By Claudia Alarcón

WHY NOT START SOME NEW TRADITIONS AND GIVE YOUR

PARTY TABLE A GLOBAL FLAIR? WE HAVE SOURCED

SOME FAVORITE SNACKS FROM PLACES NEAR AND

FAR TO INSPIRE YOU THIS HOLIDAY SEASON.

PIQUILLOS RELLENOS

Courtesy of Executive Chef Juan Carlos Bazan, Toro Kitchen + Bar torokitchenandbar.com Makes 12 Piquillos Rellenos

The name piquillo means “little beak.” Traditionally, piquillo peppers are grown in Northern Spain and are handpicked then roasted over open fires. The peppers are peeled, all by hand, then packed in jars or tins. Roasting gives these bright red peppers a rich, spicy-sweet flavor. Stuffed with goat cheese, cream cheese and Serrano ham, Piquillos are ubiquitous at tapas bars across Spain.

12 Piquillo peppers 1/2 lb Cream cheese .7 oz Goat cheese 2 oz Manchego cheese 2 oz Serrano ham Spanish Olive Oil Parsley (optional garnish)

Cut the Manchego cheese and Serrano ham into 1/4-inch cubes. In a large bowl, mix the cream cheese and the goat cheese until well blended. Add the Manchego cheese and Serrano ham cubes and mix well. Slice piquillo peppers in half and stuff to your liking. Sprinkle a little olive oil before serving and garnish with parsley.

PICADILLO EMPANADAS

Courtesy of Executive Chef Heather Nanez, Lazo at Estancia del Norte hilton.com Makes about 12 empanadas

Empanadas arrived in the Americas from Spain, but here in Texas we have given them our own unique twist. If you are pressed for time, you can use readymade empanada dough - Chef Heather recommends Goya brand.

1 lb Ground beef (you can substitute turkey, chicken or pork) 1 tbsp Chile powder 1/2 tbsp Mexican oregano 1 tsp Cumin Pinch of Allspice 1/2 lb Yukon gold potatoes, small dice 2 cloves Garlic, minced 8 oz Canned tomato sauce 1/2 cup Beef broth 1 tbsp Hot sauce 1/2 cup Cilantro, chopped 1 tbsp Cooking oil

Heat a large nonstick pan over medium heat. Add oil, then onions and cook until just translucent. Add garlic, chile powder, oregano, cumin and allspice and cook for 1 minute. Add beef and cook while breaking up until brown. Season with salt and pepper to taste. Add potatoes and cook for an additional 5 minutes. Add tomato sauce, broth and hot sauce and bring to a simmer. Cover and cook for 20 minutes, then cool to room temperature. Fold in fresh cilantro, taste again and adjust seasoning.

Lay out empanada wrapper. Stuff with picadillo filling and seal. Bake or fry until golden brown.

EMPANADAS DE HONGOS

Courtesy of Chef Iliana de la Vega, El Naranjo restaurant elnaranjorestaurant.com Makes about 12 empanadas

This vegetarian version of empanadas is also gluten-free since it uses fresh corn masa instead of wheat dough to conceal a rich and savory mushroom filling.

1 lb Fresh white corn masa 6 tbsp Canola oil, divided 1/2 White onion, chopped 1-2 Jalapeño chiles, chopped 1 clove Garlic, chopped 1 Tomato, chopped 1 lb Mushrooms, fresh, rinsed and sliced 1 1/2 tbsp Epazote leaves, fresh, chopped Salt

Heat 2 tbsp. oil in a sauté pan, add the onion and chiles and sauté for 3 minutes. Add the garlic and sauté for 1 minute. Add the tomato and cook for 5 minutes. Mix in the mushrooms, reduce the heat to the minimum and cover the mixture with a lid. Let the mushrooms sweat for 10 minutes or until cooked through, add the epazote, season with salt and cool down before stuffing.

Place the masa in a standing mixer bowl with 4 tbsp. of oil and mix with the paddle attachment. Add water if needed until the masa is pliable, not sticky. Add

sea salt to taste. Cover with a moist towel for 15 minutes. Once the masa has rested and the filling is cold, make balls with the masa, 1-1.5 oz each, place a ball in a plastic-lined tortilla press and form slightly thick tortillas, remove from the plastic and place a small amount of filling in the center, moisten the edges with water and fold as a turnover, press the edges with your fingers. Heat oil at 350 derees and deep fry the empanadas in batches. Serve while hot with salsa of your choice.

ESCARGOTS AND MUSHROOM VOL-AU-VENT

Courtesy of Executive Chef Jeff Balfour, Brasserie Mon Chou Chou, brasseriemonchouchou.com Serves four people This classic bistro appetizer may sound elaborate, but it is an easy, straightforward recipe that will wow your guests. You can find escargots at local gourmet shops such as Central Market and Whole Foods, and online at Amazon and others.

2 sheets Puff pastry dough 2 Eggs 24 Escargot 1 lb Oyster mushrooms, quartered 1 lb Button mushrooms, quartered 1/2 White onion, diced 1 tbsp Cooking oil 1 tbsp Garlic, minced 1/4 cup White wine 1 cup Heavy cream 1 sprig Rosemary 1 sprig Thyme 2 tbsp Pernod Chives for garnish

Preheat oven to 375 degrees.

Line a medium sheet pan with parchment paper. With a 7-inch biscuit cutter, cut 8 circles in puff pastry and egg wash them. In 4 of the circles, cut another whole in the center with a 5-inch biscuit cutter. Place gently in circle with holes on top of the circle. Bake for 20 minutes. Keep warm.

In a large sauté pan, bring cooking oil to medium heat. Add diced onions and cook until translucent. Add minced garlic, mushrooms and snails. Stir for 2 minutes. Add Pernod and white wine, reduce by half and add heavy cream. Let cream reduce at low heat until thicker consistency. Add rosemary and thyme sprigs while the sauce is reducing. Add salt and pepper. Keep warm. In the center of the vol-au-vent, make a 1-inch-deep hole, fill and cover each hole with the creamy escargots and mushroom sauce. Garnish each vol-auvent with chopped chives and serve.

MINI MINCEMEAT PIES

In the U.K., it’s not Christmas without mincemeat pie. The recipe is forgiving as you can use any kind of dried fruits you prefer — cranberries, figs, apricots, etc., and the brandy may be substituted for another spirit or liqueur. Shortcrust pastry is traditional, but you can substitute thawed, frozen puff pastry.

FOR THE PASTRY:

2 3/4 cups All-purpose flour, plus extra for dusting the work surface 1 cup Unsalted butter, cold and cubed 1 pinch Salt 1 Egg, beaten Cold water, as needed

Place the flour, butter and salt into a large bowl. Rub the butter quickly into the flour with your fingertips until the mixture resembles rough sand. Stir in the egg using a cold knife. Add water, a teaspoon at a time, and stir until the mixture binds but is not sticky. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

FOR THE MINCEMEAT:

6 oz Raisins 4 oz Dried currants 4 oz Candied mixed peel, finely chopped 6 oz Vegetable shortening, shredded 1/2 lb Dark brown sugar 2 tsp Pumpkin spice 1 Lemon, grated zest and juice 1 Orange, grated zest and juice 1 Cooking apple, cored and finely chopped 4 tbsp Brandy

In a large bowl, combine all ingredients except the brandy, stirring well to make sure they’re evenly distributed. Cover with a clean tea towel and leave overnight for the flavors to meld.

Heat the oven to 230 degrees. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hours. Remove from oven and stir well, then leave aside to cool, stirring from time to time to distribute the fruits evenly. Once cooled, stir the mincemeat again, add the brandy, and stir one more time.

Preheat the oven to 400 degrees. You can use a standard 12-cup muffin tin or a small canapé size one. Dust a work surface lightly with flour and roll out 2/3 of the pastry to 1/8 inch thick. Cut circles to line the cups of your tin; don’t worry if the pastry doesn’t come to the very top. Fill the pastry-lined tins 2/3 full of mincemeat. Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids, or cut stars or other fancy shapes. Dampen the edges of the tart bases with cold water and press the lids on. Make a small hole in the surface of each pie with a sharp knife to allow the steam to escape. Bake for 20 minutes (15 minutes if making canapé-sized ones), or until golden brown. Let cool. u

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DALGLEISH CONSTRUCTION COMPANY & JACKSON & MCELHANEY ARCHITECTS, PHOTO BY DROR BALDINGER