Let’s Eat: A holiday menu from start to finish
By Heidi Sutton
At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. Start with some savory appetizers, enjoy an elegant main course with an award-winning side dish, and top it off with a sweet cocktail and delectable dessert.
Holiday Mini Meatball Skewers
Recipe courtesy of Beef Loving Texans
Makes 12 servings
INGREDIENTS:
1 pound ground beef
1 cup fresh zucchini, grated
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 small yellow onion, diced 1/2 inch
2 red bell peppers, diced 1/2 inch
2 green bell peppers, diced 1/2 inch
12 skewers (6 inches)
1 can (16 ounces) whole berry cranberry sauce
3 tablespoons barbecue sauce
DIRECTIONS:
Preheat oven to 400 F. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.
To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend. Drizzle sauce over skewers or serve as dipping sauce.
Classic Beef Wellington
Recipe courtesy of Beef Loving Texans
Makes 4 servings
INGREDIENTS:
1 teaspoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 chateaubriand tenderloin roast
8 ounces mushrooms
1 large shallot
2 tablespoons dry red wine
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
flour
1 sheet puff pastry
DIRECTIONS:
In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet. Heat oven to 425 F. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.
Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium. Carve into slices and serve.
Brussels Sprouts with Bacon and Apple
Recipe courtesy of Susan McGreevy of Port Jefferson Station, who was recently awarded a blue ribbon for this side dish by Just a Pinch Recipes
Makes 8 servings
“Not too many people like Brussels sprouts, but I happen to love them. I have made a believer out of them with this recipe. I always make it for special dinners.”
View the recipe here.
Espresso Martini
Recipe courtesy of the Beverage Team at Mirabelle Restaurant in Stony Brook
Makes 1 serving
INGREDIENTS:
1.5 oz Titos Vodka
1.5 oz Black Coffee Liqueur
1 oz Fresh Espresso
1 oz Vanilla Simple Syrup
3 espresso coffee beans for garnish
DIRECTIONS:
Shake over ice and strain into martini glass.
Guy Reuge’s Ginger Almond Tart Mirabelle
Recipe courtesy of Chef Guy Reuge
Makes 8 servings
“This pie is part of the early history of Mirabelle. I created the recipe for our dessert list when the restaurant opened in 1983. The recipe has been printed many times, and still today my customers ask for it…so I keep it on the menu. Personally, I love it with a cup of great coffee; it just goes well together.”
Pâte sablée (pastry dough)
INGREDIENTS:
4 ounces confectioners’ sugar
8 ½ ounces all-purpose flour
Pinch of salt
4 ½ ounces butter, chopped into small cubes
1 egg
DIRECTIONS:
In a the bowl of an electric mixer (such as a Kitchenaid) fitted with the paddle combine the confectioners’ sugar, flour, salt, butter, and egg. Form the dough into a ball and refrigerate it for at least 1 hour. Roll out the dough 1/8-inch thick to fit a 10-inch tart shell mold. Fit the dough into the tart mold and freeze it for 1 hour before baking. Bake the tart shell in a preheated 325 F. oven for 15 minutes, or until the crust is golden and reserve it.
Ginger Almond Filling
INGREDIENTS:
1 pound light brown sugar
1 cup blanched sliced almonds
3 tablespoons heavy cream
1 tablespoon grated fresh gingerroot
6 ounces unsalted butter
4 large egg yolks
confectioners’ sugar for dusting the top of the tart
unsweetened whipped cream
DIRECTIONS:
In a saucepan combine the brown sugar, almonds, cream, grated gingerroot, and butter, cook the mixture over moderate heat, stirring constantly with a wooden spoon, until it is liquefied but not too hot. Rapidly stir in the egg yolks. Pour the mixture into the reserved tart shell and bake it in a preheated 240 F. oven for 45 minutes to 1 hour, or until it is semi-firm and the top looks shiny. Remove the tart and let it cool for at least 3 hours before unmolding. Sprinkle the tart with the confectioners’ sugar and slice it into 8 pieces. Serve each slice with the unsweetened whipped cream.
