Sorry for the extremely long hiatus, but I assume that like me, you were all busy preparing for the holidays that came and went way too fast. Once we decorate the house, put up and trim the tree, buy and wrap our thoughtful gifts, Reno & I usually celebrate Christmas Day by having his whole family, which numbers in the 20s, over for dinner. As some of you may have guessed, for me Christmas dinner is not about the presents, which I would do away with all together, but about creating a Norman Rockwell Christmas for me and my guests.
I bet last year few of our family members can recall what they got for Christmas, but I'd like to believe that everyone remembers the tangerine shells filled with bitter chocolate flecked orange ice cream that I made. And the anticipation for my beef rib roast is so high that I'm afraid of a full-on revolt if I ever change it.
For me, a special occassion dinner party involves tablclothes, centerpieces, cloth napkins, ceramic (not paper) plates, stemware, hors d'oeuvres, and a dessert buffet. Cutting corners on any one of these aspects would be like making the holiday itself less special. On the same token, I'm not saying that all these things need to be fancy or expensive, since I use the same white table cloth and plates for bar-b-ques. But I do believe in an element of festivity, which doesn't have to cost a lot . For the centerpieces I try to incorporate either silver ornaments or holiday greenery and lots of candles. And, for the hors d'oeuvres and dessert I try to make individual bite size dishes that look elegant and are easier to eat than more casual fare. Yes all these things take a lot of effort and time to prepare (3 days to be exact!), but that is what makes an occassion special and not just another dinner, isn't it?
With that said, I wanted to share my Christmas with you. Imagine (new and classic) holiday music playing in the background, a roaring fire below my handmade stockings hangin on the mantle, and the smell of warm apple cider wafting through the air. Here's the menu, and you can scroll further down to get some of the recipes too, which you can mix and match for some of your future dinner parties.
With that said, I wanted to share my Christmas with you. Imagine (new and classic) holiday music playing in the background, a roaring fire below my handmade stockings hangin on the mantle, and the smell of warm apple cider wafting through the air. Here's the menu, and you can scroll further down to get some of the recipes too, which you can mix and match for some of your future dinner parties.
the appetizer spread
Canapes
Black Bean and Corn Salsa with Tortilla Chips - {recipe below}
Arancini (Risotto Balls Stuffed with Fontina Cheese) -{recipe below}
Mini Sausages & Potatoes with Mustard
Shrimp Cocktail
~
Here I'm taking the roast's temperature
Here, I'm cutting the first of 2 roasts
Dinner
Beef Rib Roast with Mustard Horseradish Sauce - {recipe below}
Potato and Shiitake Mushroom Gratin
Peas and Baby Red Onions with Mint
Asparagus with Tarragon Vinaigrette - {recipe below}
~
Dessert
Chiacchere (Italian fritters)
Lemon Cheesecake with Whipped Cream and Berries
Mini Chocolate Cupcakes with Coffee Buttercream - {recipe below}
Banana Milkshakes
Mulled Apple Cider
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THE RECIPES:
Roasted Red Pepper, Black Bean, and Corn Salsa
Makes about 4 cups
Makes about 4 cups
Young & Hungry by David Leiberman
6 vine-ripened or 8 ripe plum tomatoes (about 1 ½ -2 pounds), diced (about 3 cups)
1 teaspoon salt
4 roasted peppers, peeled, seeded, and finely chopped (about 1 cup)
One 7 -ounce can low-salt whole kernel corn, drained
1 chipotle chili packed in adobo sauce, minced almost to a puree1 tablespoon adobo sauce from chipotles
One 15-ounce can black beans, drained and rinsed
2 garlic cloves, pressed
1 small bunch cilantro, thick stems removed and leaves finely chopped (about ¼ cup)
1 teaspoon white vinegar
Toss the diced tomatoes in a large serving bowl with the salt. Let stand while you prepare the other ingredients. Stir the tomatoes once in a while.
When you've finished prepping the other ingredients, pour off any liquid that has accumulated from the tomatoes. If you don't pour this off, your salsa will be soupy. Add all the other ingredients to the tomatoes and mix well. Cover the bowl and refrigerate it.
Before serving, check to see if there is a lot of liquid in the salsa. If so, pour it off. Drizzle generously with olive oil. Season the salsa with salt again if necessary. Toss and serve at room temperature.
6 vine-ripened or 8 ripe plum tomatoes (about 1 ½ -2 pounds), diced (about 3 cups)
1 teaspoon salt
4 roasted peppers, peeled, seeded, and finely chopped (about 1 cup)
One 7 -ounce can low-salt whole kernel corn, drained
1 chipotle chili packed in adobo sauce, minced almost to a puree1 tablespoon adobo sauce from chipotles
One 15-ounce can black beans, drained and rinsed
2 garlic cloves, pressed
1 small bunch cilantro, thick stems removed and leaves finely chopped (about ¼ cup)
1 teaspoon white vinegar
Toss the diced tomatoes in a large serving bowl with the salt. Let stand while you prepare the other ingredients. Stir the tomatoes once in a while.
When you've finished prepping the other ingredients, pour off any liquid that has accumulated from the tomatoes. If you don't pour this off, your salsa will be soupy. Add all the other ingredients to the tomatoes and mix well. Cover the bowl and refrigerate it.
Before serving, check to see if there is a lot of liquid in the salsa. If so, pour it off. Drizzle generously with olive oil. Season the salsa with salt again if necessary. Toss and serve at room temperature.
Risotto balls are made simply by making and cooling any kind of risotto, then shaping it into balls and stuffing with whatever meat/cheese you'd like. The balls are simply breaded and fried, which makes everything taste better. The recipe below is a good start, but feel free to mix up the filling and type of risotto you make.
Fontina Risotto Balls
MAKES 3 DOZEN
MAKES 3 DOZEN
Hors d’oeuvres by Martha Stewart
1 cup homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat 1 tablespoon extra-virgin olive oil
2 large shallots, finely chopped to yield 1/3 cup 1 cup Arborio rice
½ cup dry white wine
1 teaspoon kosher salt, or more to taste
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 ounce Parmesan cheese, grated on the small holes of a box grater to yield ¼ cup
1 ounce fontina cheese, cut into 36 ¼-inch cubes
½ cup all-purpose flour
2 large eggs, lightly beaten
½ cup yellow cornmeal
2 quarts peanut oil, for frying
Bring the chicken stock to a simmer in a medium saucepan over medium heat. Keep covered and warm on low heat.
Heat the olive oil in a medium saucepan over medium heat. Add the shallots and cook until translucent, 2-3 minutes. Add the rice to the pan and cook, stirring, until the edges of the rice become translucent, 1-2 minutes. Add the wine and cook, stirring, until nearly all the wine is absorbed into the rice, 2-3 minutes. Add 1 cup of the stock and ½ teaspoon of the salt and cook, stirring constantly, until nearly all of the stock is absorbed, 3-5 minutes. Continue adding stock, ½ cup at a time, stirring constantly, until the rice is creamy but still firm, about 20 minutes. Add the remaining salt and season with pepper to taste. Stir in the parsley and the Parmesan. Remove from the heat and transfer to a large bowl. Allow the rice to cool completely, stirring occasionally. Cover with plastic wrap and refrigerate until firm and thoroughly chilled, 3-4 hours or overnight. The mixture must be cold before proceeding with the recipe.
Line 2 baking sheets with parchment paper and set aside. Place 1 generous tablespoon of the risotto in the palm of your hand and form it into a shal1ow cup. Place 1 cube of the fontina in the center of the rice. Enclose the cheese with the risotto to form a ball. It is important to keep the cheese in the center. Place the risotto bal1 onto one of the baking sheets. Repeat with the remaining risotto and fontina. (The risotto balls may be covered with plastic wrap and refrigerated overnight at this stage.)
Place the flour in a shallow bowl, and season with salt and pepper to taste. Place the eggs and cornmeal in 2 separate shal1ow bowls. Rol1 the risotto balls first in the flour, gently shaking off any excess. Dip the balls into the egg mixture, then lightly coat with the cornmeal. Place them on the second baking sheet and refrigerate, covered with plastic wrap, until ready to use.
Heat the peanut oil in a large saucepan, or an electric fryer, until a frying thermometer registers 365°F. Carefully slip 6 risotto balls into the hot oil, and fry until golden, 1 to 2 minutes. Repeat until all the balls are cooked, skimming the surface of the oil occasionally to remove any dark bits. Drain the risotto balls on paper towels and keep warm in the oven until ready to serve.
1 cup homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat 1 tablespoon extra-virgin olive oil
2 large shallots, finely chopped to yield 1/3 cup 1 cup Arborio rice
½ cup dry white wine
1 teaspoon kosher salt, or more to taste
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 ounce Parmesan cheese, grated on the small holes of a box grater to yield ¼ cup
1 ounce fontina cheese, cut into 36 ¼-inch cubes
½ cup all-purpose flour
2 large eggs, lightly beaten
½ cup yellow cornmeal
2 quarts peanut oil, for frying
Bring the chicken stock to a simmer in a medium saucepan over medium heat. Keep covered and warm on low heat.
Heat the olive oil in a medium saucepan over medium heat. Add the shallots and cook until translucent, 2-3 minutes. Add the rice to the pan and cook, stirring, until the edges of the rice become translucent, 1-2 minutes. Add the wine and cook, stirring, until nearly all the wine is absorbed into the rice, 2-3 minutes. Add 1 cup of the stock and ½ teaspoon of the salt and cook, stirring constantly, until nearly all of the stock is absorbed, 3-5 minutes. Continue adding stock, ½ cup at a time, stirring constantly, until the rice is creamy but still firm, about 20 minutes. Add the remaining salt and season with pepper to taste. Stir in the parsley and the Parmesan. Remove from the heat and transfer to a large bowl. Allow the rice to cool completely, stirring occasionally. Cover with plastic wrap and refrigerate until firm and thoroughly chilled, 3-4 hours or overnight. The mixture must be cold before proceeding with the recipe.
Line 2 baking sheets with parchment paper and set aside. Place 1 generous tablespoon of the risotto in the palm of your hand and form it into a shal1ow cup. Place 1 cube of the fontina in the center of the rice. Enclose the cheese with the risotto to form a ball. It is important to keep the cheese in the center. Place the risotto bal1 onto one of the baking sheets. Repeat with the remaining risotto and fontina. (The risotto balls may be covered with plastic wrap and refrigerated overnight at this stage.)
Place the flour in a shallow bowl, and season with salt and pepper to taste. Place the eggs and cornmeal in 2 separate shal1ow bowls. Rol1 the risotto balls first in the flour, gently shaking off any excess. Dip the balls into the egg mixture, then lightly coat with the cornmeal. Place them on the second baking sheet and refrigerate, covered with plastic wrap, until ready to use.
Heat the peanut oil in a large saucepan, or an electric fryer, until a frying thermometer registers 365°F. Carefully slip 6 risotto balls into the hot oil, and fry until golden, 1 to 2 minutes. Repeat until all the balls are cooked, skimming the surface of the oil occasionally to remove any dark bits. Drain the risotto balls on paper towels and keep warm in the oven until ready to serve.
This is a super easy way to make a rib roast that is evenly cooked throughout. The nice thing is you can throw it in the oven and not worry about it until it is time to carve it. You don't have to wait for a holiday to make it either. This roast is nice for a dinner party too!
Prime Rib
Serves 6-8
Serves 6-8
The Best Recipe by Cooks Illustrated
1 3-rib standing rib roast (7 pounds), aged up to 1 week, set at room temperature for 3 hours, and tied with kitchen twine at both ends, twine running parallel to bone
Salt and ground black pepper to taste
Remove roast from refrigerator 2-3 hours before roasting to bring meat to room temperature. Adjust oven rack to low position and heat oven to 200 degrees. Heat large roasting pan over two burners set at medium-high heat. Place roast in hot pan and cook on all sides until nicely browned and about ½ cup fat has rendered, 6-8 minutes.
Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.
Place roast in oven, and roast until meat registers 130 degrees (for medium-rare), about 3½ hours (or about 30 minutes per pound). Let stand 20 minutes (a bit longer is fine) before serving.
To carve, remove the twine and set the roast on a cutting board, rib bones perpendicular to the board. Using a carving fork to hold the roast in place, cut along the rib bones to sever the meat from the bones. Set the roast cut side down; carve the meat across the grain into thick slices.
1 3-rib standing rib roast (7 pounds), aged up to 1 week, set at room temperature for 3 hours, and tied with kitchen twine at both ends, twine running parallel to bone
Salt and ground black pepper to taste
Remove roast from refrigerator 2-3 hours before roasting to bring meat to room temperature. Adjust oven rack to low position and heat oven to 200 degrees. Heat large roasting pan over two burners set at medium-high heat. Place roast in hot pan and cook on all sides until nicely browned and about ½ cup fat has rendered, 6-8 minutes.
Remove roast from pan. Set wire rack in pan, then set roast on rack. Generously season with salt and pepper.
Place roast in oven, and roast until meat registers 130 degrees (for medium-rare), about 3½ hours (or about 30 minutes per pound). Let stand 20 minutes (a bit longer is fine) before serving.
To carve, remove the twine and set the roast on a cutting board, rib bones perpendicular to the board. Using a carving fork to hold the roast in place, cut along the rib bones to sever the meat from the bones. Set the roast cut side down; carve the meat across the grain into thick slices.
This is my favorite sauce to make with the rib roast. It is super easy and can be made well in advance.
Mustard Horseradish Sauce
Serves 6 to 8
Serves 6 to 8
Barefoot Contessa Family Style
1 ½ cups good mayonnaise
3 tablespoons Dijon mustard
1 ½ tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
¼ teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl. Serve at room temperature.
1 ½ cups good mayonnaise
3 tablespoons Dijon mustard
1 ½ tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
¼ teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl. Serve at room temperature.
This is a good recipe for a warm day or large crowd, since the asparagus is served cold and can be made ahead of time.
Asparagus with Tarragon Sherry Vinaigrette
SERVES 4
SERVES 4
The Gourmet Cookbook
1 ½ pounds medium asparagus, trimmed
1 ½ pounds medium asparagus, trimmed
1 tablespoon sherry vinegar
2 teaspoons minced shallot
¼ teaspoon Dijon mustard
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 teaspoons minced shallot
¼ teaspoon Dijon mustard
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 ½ teaspoons finely chopped fresh tarragon
1 hard-boiled large egg
Cook asparagus in a 4- to 5-quart wide pot of boiling well salted water, uncovered, until just tender, 3-5 minutes, depending on thickness. With tongs, transfer to a bowl of ice and cold water to stop the cooking. Drain well and pat dry with paper towels. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until well blended. Whisk in tarragon.
Halve egg and force through a coarse-mesh sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among four plates. Spoon remaining vinaigrette over asparagus and top with egg.
Halve egg and force through a coarse-mesh sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among four plates. Spoon remaining vinaigrette over asparagus and top with egg.
This is one of the tastiest chocolate cakes I have ever eaten or made. Not too heavy or rich, and nicely contrasts the coffee buttercream.
Chocolate Layer Cake
Serves 12
Serves 12
The Best Recipe by Cooks Illustrated
½ cup nonalkalized (natural) cocoa powder, such as Hershey’s
2 teaspoons instant espresso or coffee
1 cup boiling water
2 teaspoons vanilla extract
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 ¼ cups sugar
2 large eggs, room temperature
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
Adjust oven rack to center position and heat oven to 350 degrees. Generously grease two 8 by 1 ½” round cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or waxed paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth. Cool to room temperature, then stir in vanilla.
Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3-5 minutes. Add eggs one at a time, beating 1 full minute after each addition.
Whisk flour, baking soda, and salt in medium bowl. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, followed immediately by about 1/3 of cocoa mixture; mix until ingredients are almost incorporated into batter. Repeat process twice more. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed; beat until batter looks satiny, about 15 seconds longer.
Divide batter evenly between pans. With rubber spatula, spread batter to pans sides and smooth top. Bake cakes until they feel firm in center when lightly pressed and skewer comes out clean or with just a crumb or two adhering, 23 to 30 minutes. Transfer pans to wire racks; cool for 10 minutes. Run knife around perimeter of each pan, invert cakes onto racks, and peel off paper liners. Reinvert cakes onto additional racks; cool completely before frosting.
½ cup nonalkalized (natural) cocoa powder, such as Hershey’s
2 teaspoons instant espresso or coffee
1 cup boiling water
2 teaspoons vanilla extract
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 ¼ cups sugar
2 large eggs, room temperature
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
Adjust oven rack to center position and heat oven to 350 degrees. Generously grease two 8 by 1 ½” round cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or waxed paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth. Cool to room temperature, then stir in vanilla.
Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3-5 minutes. Add eggs one at a time, beating 1 full minute after each addition.
Whisk flour, baking soda, and salt in medium bowl. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, followed immediately by about 1/3 of cocoa mixture; mix until ingredients are almost incorporated into batter. Repeat process twice more. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed; beat until batter looks satiny, about 15 seconds longer.
Divide batter evenly between pans. With rubber spatula, spread batter to pans sides and smooth top. Bake cakes until they feel firm in center when lightly pressed and skewer comes out clean or with just a crumb or two adhering, 23 to 30 minutes. Transfer pans to wire racks; cool for 10 minutes. Run knife around perimeter of each pan, invert cakes onto racks, and peel off paper liners. Reinvert cakes onto additional racks; cool completely before frosting.
This will look a bit lumpy if you use the milk instead of the egg.
Coffee Buttercream Frosting
Makes about 3 cups
Makes about 3 cups
The Best Recipe by Cooks Illustrated
If you prefer not to use the raw egg the texture will be less smooth.
1 ½ tablespoons instant coffee
1 ½ tablespoons water
1 ½ tablespoons vanilla extract
¾ pound (3 sticks) unsalted butter, softened
3 cups confectioners’ sugar
1 large egg, beaten, or 3 tablespoons milk
Dissolve coffee in water and add vanilla in small bowl; set aside. Beat butter in bowl of electric mixer fitted with paddle attachment on medium speed until fluffy, about 1 minute. Reduce speed to low and add sugar, 1 cup at a time, beating 15 seconds between each addition. Increase speed to medium and beat until smooth, about 3 minutes.
Add coffee mixture and egg or milk; beat on low speed to combine. Scrape sides and bottom of bowl with rubber spatula. Increase speed to medium and beat until fluffy, 3 to 4 minutes. (Buttercream may be covered and kept at room temperature for several hours or refrigerated in an airtight container for a week. Bring to room temperature before using.)
If you prefer not to use the raw egg the texture will be less smooth.
1 ½ tablespoons instant coffee
1 ½ tablespoons water
1 ½ tablespoons vanilla extract
¾ pound (3 sticks) unsalted butter, softened
3 cups confectioners’ sugar
1 large egg, beaten, or 3 tablespoons milk
Dissolve coffee in water and add vanilla in small bowl; set aside. Beat butter in bowl of electric mixer fitted with paddle attachment on medium speed until fluffy, about 1 minute. Reduce speed to low and add sugar, 1 cup at a time, beating 15 seconds between each addition. Increase speed to medium and beat until smooth, about 3 minutes.
Add coffee mixture and egg or milk; beat on low speed to combine. Scrape sides and bottom of bowl with rubber spatula. Increase speed to medium and beat until fluffy, 3 to 4 minutes. (Buttercream may be covered and kept at room temperature for several hours or refrigerated in an airtight container for a week. Bring to room temperature before using.)
