celebrations Guide to holiday entertaining 2011
2011 H O L I D AY E N T E R TA I N I N G
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Cool Dish, No Ice Cream Maker Required How to make peppermint ice cream using only 3 ingredients – and no machinery by MATTHEW M. F. MILLER
G
EASY PEPPERMINT ICE CREAM Recipe created by Matthew M. F. Miller Serves 12 28 candy canes 2 cups halfand-half
4 cups heavy whipping cream
1. Unwrap candy canes and place in a freezer bag. Seal bag and use a rolling pin to beat candy canes into tiny pieces. Pour candy cane bits into the bottom of an eight-quart freezer-safe container. 2. Pour whipping cream and half and half on top of candy cane bits. Stir until well mixed. Cover and refrigerate for 12 hours, stirring occasionally. 3. Remove from fridge and stir until blended. Pour mixture into the bowl of an electric mixer. Whip until soft peaks begin to form. 4. Place cream back into freezer safe container and freeze until setup, about 8 to 12 hours.
rowing up in the Midwest, there wasn’t a holiday that didn’t get a little merrier courtesy of a scoop of homemade ice cream. Aside from the Cool Whip-topped pumpkin variety, there wasn’t a pie baked in the twelvemonth cycle that didn’t receive the hand-cranked a la mode treatment. Christmas was no exception. Sure, 12 inches of snow blanketing the Iowa cornfields was enough to freeze your outsides, but has your tongue ever really been too cold for ice cream? Really? On top of pecan pie? Nonsense. Now that I have my own children, I try not to make ice cream the household staple it was in my
youth. Since it’s not a regular occurrence (I prefer to see my feet when I look down) there’s really no way to justify buying and storing an ice cream maker to produce two to three batches a year. At least that’s what my wife tells me. Thus came my inspiration for Easy Peppermint Ice Cream, a three-ingredient recipe for the creamiest, fluffiest, richest and – frankly – cheapest ice cream around. If peppermint isn’t your flavor, feel free to use any hard sugar candy in its place.
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How to be a courteous, responsible and interesting guest at this year’s holiday party | by LISA IANNUCCI
P
ut down the smartphone, close the laptop and bid adieu to that stream of Facebook updates for a few hours. When heading out to a holiday party, it’s time to focus on being a good guest – face-to-face. First, being a great guest and having a wonderful party experience starts well before the day of the celebration. “No matter how you were invited, whether by regular invitation or by email, RSVP to it even if it isn’t requested,” says Daniel Post Senning, of the Emily Post Institute, great-greatgreat grandson of Emily Post and co-author of the upcoming 18th edition of “Emily Post’s Etiquette” (William Morrow, 2011). “Even if you were invited to a party or to see a holiday movie with friends through an event invitation on Facebook, make sure they know you plan on attending.” Once a commitment to attend has been made, Post says to make sure to arrive on time. “It’s a small, but important courtesy,” he says. Also, never arrive at an event empty-handed. “Guests should always arrive with a gift for their host, even something small like a bag of coffee, and then send a thank you note after the fact,” says Leah Ingram, author of “The Everything Etiquette Book” (Adams, 2005). “You can send a thank-you gift if you’d like, too.” Now that you’ve arrived, it’s time to mingle. If you’re a bundle of nerves and don’t know how to “work” a party, do not rush in and head straight to the food or bar area, says Dorothea Johnson, founder of The Protocol School of Washington and the author of “Tea & Etiquette: Taking Tea for Business & Pleasure” (Benjamin Press, 2009). Instead, Johnson says that a good guest greets the host first but doesn’t take up much of their time. “You have to be considerate that the host has other guests,” she says. “Then it’s your duty to mingle with the other guests and make your presence known.” Once you’ve greeted your host, it’s time to turn your attention to the other guests. Johnson says she learned a lot from watching former Secretary of State Henry Kissinger at parties. “Kissinger would come in, move to the right and look into the crowd,” says Johnson. “I always thought he was looking for someone, but he was making sure everyone saw him. He would greet people and move his way around the room until everyone was in the center with him. He made eye contact and never walked away without saying ’excuse me.’ It was brilliant, and everyone should do that.” If you’re great at online chat, but talking face-to-face leaves you tongue-tied, Johnson suggests going straight to someone you know. “But don’t spend all evening with them,” she says Johnson. “You should expand yourself and your knowledge by talking to people you don’t know.” While you’re enjoying the party, Ingram reminds you that you’re still a guest no matter how comfortable you are. “Understand that you are a guest in their house and don’t make demands of the host as if you were staying in a hotel – make my bed, turn down your music, et cetera,” she says. If you’re the one hosting the party, Ingram suggests finding out ahead of time what food your guests like so you don’t find yourself in uncomfortable situations where the guests aren’t eating or complaining about the food (a no-no) because there isn’t anything they like. Together, a great host and great guests are guaranteed to create a great party.
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One Gourmet Meal, All the Fixin’s, Straight From the Box A stress-free holiday meal? Can it be true? Buying dinner in a box from the local supermarket could save money, deliver great taste and lessen the cooking load. Here’s how to ‘prepare’ the meal of their dreams | by BEV BENNETT
A
s you plan your holiday gathering with family and friends, you’re recalling the wonderful experiences of previous years. But cooking the festive meal, which some consider the highlight of the celebration, may not be your fondest memory. Maybe spending a day in the kitchen is as stressful for you as a root canal. There is an alternative, and it’s not making a dinner reservation for 24. Instead, you can order a precooked dinner from your local supermarket. Imagine a roast turkey or baked ham. Mashed potatoes with gravy. Stuffing. Cranberry sauce. Sweet potatoes. Rolls. Dessert. All you have to do warm the courses before serving. You’ll have a traditional menu on the table in a fraction of the time it takes to make it from scratch. However, you may feel a twinge of guilt – aren’t you supposed to work your culinary magic?
Maybe you’re like Missy Chase Lapine, who’s not comfortable unless she puts her own stamp on dinner. That’s why “it’s fantastic to add your personal touch,” says Lapine, author of “The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals” (Running Press, 2007). Decide what you want to leave to the supermarket’s culinary team and what you’d prefer to either prepare or embellish.
For example, maybe you’d like to free yourself from babysitting a turkey for 6 hours. Many cooks consider the main protein intimidating and time-consuming, says Lapine. Let a supermarket assume the turkey-roasting task while you exercise your ingenuity with the side dishes. [ more GOURMET next page ]
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MAKE WAY FOR TURKEY
“For some people it’s all about the bird. I think people need to be mindful of the things that come along the sides of the plate,” says Julie Jones, Ph.D., professor emeritus of foods and nutrition at St. Catherine University in St. Paul, Minn. If you’re only seeing white – stuffing, mashed potatoes, rolls – ask for colorful enhancements or add your own. Add the supermarket’s green beans, cranberry sauce, sweet potatoes and carrots to the order. Switch from white to whole-wheat rolls if you have the choice. Always add your own fresh salad. It’s easy to do and will be a welcome addition for those who don’t want to fill up on starches. “Buy a bag salad; add feta cheese, spinach and walnuts for crunch,” says
The day before your festive meal your refrigerator is about to get very full. Make sure you have room for the food. If the dishes you bring home are still hot from the supermarket, divide the items into smaller amounts and pack in separate covered containers for faster chilling in the refrigerator. If the food was cooked and chilled at the store, place it in covered containers and refrigerate. Your supermarket may offer the option of a cooked, stuffed turkey. If that’s your choice you should buy it hot to eat immediately, according to the food safety experts at the U.S. Department of Agriculture. Otherwise, purchase a cooked, unstuffed bird to reduce the risk food-borne illness. To reheat a turkey, preheat the oven to 325 F. Place the bird in a shallow roasting pan. Add a small amount of chicken broth to keep the meat moist and lightly cover the bird with heavy-duty aluminum foil to prevent it from drying.
Dee Sandquist, a registered dietitian spokeswoman for the American Dietetic Association. Pick up raw prepared vegetables in bags; add a yogurt dip and you’re adding nutritional value to the meal, she adds. Although packaged meals usually include a dessert classic, such as pumpkin pie or fruit cobbler, your guests will appreciate a fresh and
HALF OFF INITIATION FEE
Insert a meat thermometer into the thigh, not touching bone. When heated through the bird’s internal temperature should reach 165 F. To reheat a spiral-sliced baked ham, preheat the oven to 325 F. Place the meat in a shallow roasting pan, cover with heavy-duty aluminum foil and heat for about 10 minutes per pound of ham. A meat thermometer should read 165 F. Heat vegetables and stuffing in covered containers either in a microwave or a conventional oven, using appropriate cookware. Soup and gravy can be heated in a microwave oven or on top of the stove over low heat.
RESOURCES: For more information on heating and storing cooked turkey and stuffing and ham, visit the following web sites: www.fsis.usda.gov/factsheets/lets_talk_turkey/index.asp www.fsis.usda.gov/factsheets/Stuffing_and_Food_Safety/index.asp www.fsis.usda.gov/factsheets/ham/index.asp
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2011 H O L I D AY E N T E R TA I N I N G
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Stress-Free Tips For Holiday Entertaining
Party planning expert, Karen Bussen, offers these easy tips to put any hostess in the driver’s seat of her holiday celebration. 1 Stock a ’Holiday Party Pantry’ Find a place in your home (a cupboard, closet, or a few shelves) where you can collect basic elements to help you pull together a great celebration, even at the last minute. Think platters and large serving bowls for a start, and buy them on sale before the season for the best prices. Then add colorful table accents in your favorite holiday palette – place mats, a table runner, and napkins, along with seasonal touches like a box or two of ornaments you can use as napkin rings or to create a quick centerpiece. I recommend keeping non-perishable food items on hand too,
like spiced nuts, olives, dips, flatbreads and crackers, holiday cookies, even a great pancake mix or Panettone (fluffy Italian holiday fruitcake, available at good grocery stores) for an impromptu holiday brunch. 2 Buy Wines In Bulk Instead of running out at the last minute for Champagne and wine, stock up early. Visit a local wine shop or look online for deals. Most retailers will offer a discount on a case of wine (sometimes even a mixed case) so consider buying in bulk at the beginning of the season and you’ll be ready to toast on a moment’s notice. If you’re looking for a bargain, choose Prosecco or Cava over fancier Champagnes – they are party-friendly wines at a great price point. 3 Raise the Bar I also recommend keeping other bar basics on hand – one good vodka and a single malt scotch, plus a seasonal microbrew, and maybe a fun mixer or two (think Pomegranate martinis) are all you need to host a great holiday get-together.
4 Limit Menu and Drink Offerings You don’t have to serve eight hors d’oeuvres and a fourcourse meal. Focus on quality ingredients and a few delicious dishes. For drinks, serve a white and a red, a sparkling wine, and a signature cocktail that matches your color scheme. I suggest mixing up two pitchers of your chosen libation, setting one out in a pretty pitcher, then keeping the other in the refrigerator for instant replenishment. This way, you’re not playing bartender during the party. 5 Clear the Clutter Look at your space with an eye for mingling and flow. Reposition any chairs or tables that might create a bottleneck during the gathering. Get delicate objects out of the way before your guests arrive. And place food and drinks in several places to avoid crowding.
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6 Glow For It Tis the season of light, and candles add instant magic to any holiday party – no flowers required! I recommend keeping unscented white votives and pillars on hand as they coordinate with any kind of décor and make a room feel warm and welcoming. Also, pick up a few holiday-scented candles – pine or pumpkin, for example, to use as accents in a foyer or powder room.
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S
Soda Time! Add a bit of fizz to your holiday party with a homemade soda bar | by LINDSEY ROMAIN 1 DARK CHOCOLATE EGG CREAM SYRUP Makes 3 servings ¾ cup sugar ½ cup unsweetened cocoa powder
½ cup water 1 cup milk 1 teaspoon vanilla extract
Combine the sugar, cocoa powder and water in a small saucepan, and whisk together until smooth. Bring to a boil, then remove from the heat and stir in the milk and vanilla. Let cool to room temperature, then chill. This syrup will keep in the refrigerator for up to 2 days. To mix with seltzer: ½ cup ice-cold chocolate egg cream syrup ¼ cup crushed
ice ¾ cup seltzer, preferably from a siphon
Combine the syrup and crushed ice in a tall glass. Add the seltzer, aiming it toward the side of the glass to encourage a large white head of foam to rise to the top. Makes 1 serving.
ocializing is one of the joys of the holiday party, but to one likes to leave the conversation to fetch another drink from the kitchen. So bring the conversation to the drinks by setting up a homemade soda bar. It livens up the party and gives guests an opportunity to create their own fresh-flavored drinks. “You can go as high-tech or as low-tech as you want,” says Jeremy Butler, the selfprofessed Homemade Soda Expert who writes a blog of the same name. “It all depends on how you’re making and carbonating your soda, the amount of space you have and how much money you want to put into it.” More expensive routes involve converting chest freezers into chilled keg draft systems or bottling homemade club sodas, but for an easy party set-up, all that’s needed is a carbonated water source and pre-made syrups for guests to mix and experiment as they please.
[ more SODA next page ]
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[ SODA from previous page ] easiest, but be warned: addi-
ICE CREAM SANDWICHES 4 Pop sticks 1. Preheat oven to 300 F. Line baking sheet with Cookies: 2 eggs 1 cup light brown sugar 1 cup (2 sticks) unsalted ¾ cup sugar butter, softened 2 cups all-purpose flour 1 teaspoon vanilla 1 teaspoon baking powextract der 1 cup chocolate chips 1 teaspoon baking soda 4 cups vanilla ice 1 teaspoon salt cream, slightly softened parchment paper 2. Make the cookies: Combine sugars, flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, use an electric mixer to beat eggs until light and fluffy; add butter and vanilla and continue beating until combined. A little at a time, add dry mixture to egg mixture, stirring with a wooden spoon. Continue stirring until ingredients are fully incorporated. 3. Drop dough by heaping spoonful (about 2 ½ tablespoons each) onto prepared baking sheet and bake 12 to 14 minutes. Transfer cookies to a cooling rack and let cool to room temperature. 4. Top the underside of 1 cookie with 1 cup of ice cream and press a second cookie on top. Repeat with remaining cookies and ice cream. Tightly wrap each ice cream sandwich individually in plastic wrap and freeze at least 30 minutes, or until ready to serve.
The volume of flavors depends on the party, but Butler advises stocking up and being prepared. “I always go through more than I think I will,” he says, “so be sure to have extra syrup and carbonated water on hand.” Butler also says to allow plenty of space and to keep a checklist of other necessary items: syrups in easy-to-use dispensing bottles, clean glasses, adequate amounts of carbonated water and lots of ice. Keep cleaning materials nearby, because syrups can create a sticky mess. Purchasing premade syrups from the store may be
tives and artificial sweetening can muddle the ingredients list. Try making a simple syrup by boiling equal parts sugar and water. Or try other natural flavoring products, like agave syrup or honey. “Start with flavors that are nostalgic but basic,” says Butler. “If you can tap into what the main flavor components are in traditional holiday foods, you can probably adapt them into a soda: rum flavor and nutmeg for eggnog, peppermint for candy cane, molasses and ginger and cinnamon for gingerbread.” And don’t be afraid to experiment with more complex concoctions. Add milk to make a frothier, heartier drink, like an egg cream soda. Despite the name, egg cream sodas don’t actually contain egg; they get their name from the foam generated when the milk and carbonated water are combined. Try this recipe for a dark chocolate egg cream soda, excerpted from “Homemade Soda” by Andrew Schloss (Storey Publishing, 2011), or stick to Jeremy Butler’s recipes for candy cane and gingerbread sodas. 1
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Combine sugar, water and cream of tartar. Bring to a boil and simmer 20 minutes. Let cool. Add food coloring and mint extract, ensure it is well blended. Add to carbonated water and mix gently until dissolved. If using tea bags or peppermint leaves, steep in 2 cups of water separately for 30 minutes covered. Let cool. Strain out the leaves and add to the sugar solution in place of extract. 2 1/8 cups sugar 1/4 teaspoon cream of tartar 8 drops red food coloring (optional) cold carbonated water up to 1 gallon (2 2-liter bottles)
3 teaspoon peppermint extract or 3 peppermint tea bags or 1/3 cup finely chopped fresh peppermint leaves 1 cup water
3 GINGERBREAD SODA Makes 1 gallon. Combine sugar, water and cream of tartar, bring to a boil, simmer 20 minutes. Allow to cool. In a separate saucepan, heat 1 1/2 cups water to just before boiling. You will see small bubbles form at the base of the pan, but they shouldn’t rise to the top. Turn heat to low to maintain this temperature. Add in the caramel malt and all the spices. Steep for 30 minutes covered. Let cool. Strain out the grain and spice sediment and add to the sugar solution with the molasses. Add to carbonated water and mix gently until dissolved. 2 1/8 cups sugar 1 cup water 1/4 teaspoon cream of tartar 1/8 cup caramel malt, cracked 1 teaspoon ground ginger 2 tablespoon molasses 1 teaspoon ground
cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon cloves cold carbonated water up to 1 gallon (2 2-liter bottles)
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PISTACHIO AND SESAME CRACKERS 1 1/4 cups all-purpose flour, plus extra for rolling dough 1 1/4 cups whole-wheat flour 3 tablespoons sugar ¾ teaspoon salt ¼ teaspoon chipotle chile powder ½ teaspoon ground cumin ¼ teaspoon smoked paprika
1/3 cup olive oil (regular – not extra-virgin) 1 cup warm water ¼ cup black sesame seeds (see note) 1 cup chopped, roasted, salted pistachio nuts (about 1 1/3 cups whole) Coarse sea salt Brie, red grapes and/or other fruit.
1. In an electric-mixer bowl stir together 1 1/4 cups all-purpose flour, whole-wheat flour, sugar, salt, chile powder, cumin and paprika. Add oil and water and beat at medium speed for 30 seconds or until a soft dough comes together. Beat in sesame seeds and pistachio nuts. Remove dough from mixer and separate into four balls; let rest 30 minutes. 2. Lightly flour a work surface. Roll out one dough portion at a time to a large sheet less than 1/8-inch thick. Lightly sprinkle with sea salt. Cut into 16 to 18 crackers or shapes you prefer. Gently lift onto baking sheet lined with parchment paper. Bake in preheated 400 F oven for 11 to 15 minutes. Start checking after 11 minutes; crackers should be golden brown on the edges and lightly browned in the center. Remove. Cool on wire rack. Makes about six dozen crackers. Note: Black sesame seeds are available in Asian sections of supermarkets.
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2011 H O L I D AY E N T E R TA I N I N G
Sticky On the Inside
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Stuffing the bird with sticky rice, a traditional Asian dish, is a glutenfree alternative to bread-based stuffing | by BETTINA CHANG
S
ticky rice. Hot pot. Long-life noodles. They might not sound like holiday dishes, but these are the types of entrees that graced my family’s holiday table when I grew up, both out of necessity and as a tribute to my parents’ home country. Our problem was that of many immigrant families – while we want to celebrate this ultimate American holiday as Americans do, we have our own traditions and (especially before the Internet and Food Network) didn’t know how to make the American foods we saw in the movies. That’s why my family settled on sticky rice instead of stuffing – that glob of cubed bread that my mom couldn’t figure out how to make, nor find appetizing. Years later, I ask my mom to explain the tradition behind sticky rice. In Taiwan, she says, it is customary for a family to give sticky rice with a hard-boiled egg that is dyed red (for good luck) as an announcement of a new child’s 1-month birthday. When the receiving family finishes the food, they return the plate filled with uncooked rice as a symbol of plenty. Nowadays, sticky rice is considered a comfort food that is often served at
celebrations and family gatherings. Caroline Tsao, owner of 527 Café, a Taiwanese restaurant in Evanston, Ill., says that the dish is a symbol of togetherness. “The rice itself is sticky, and there are many ingredients that all combine together for a flavor that everyone loves,” she says. “It means that everyone can stay together and enjoy each other’s company.” The Taiwanese dish is unique from Chinese iterations because of the use of fried shallots, Tsao says. The rest of the ingredients, which typically include dried shrimp, shiitake mushrooms and pork, can vary based on taste and preference. Jen Che, the Boston-based author of the award-winning food blog Tiny Urban Kitchen, says that the recipe is particularly forgiving and open to experimentation. “There’s a lot of room for mistakes and flexibility,” she says. “The sticky rice itself, the texture is so good. You can add more soy sauce or pork, or Chinese sausage if you want.” Although the traditional recipe may call for ingredients that are only available at Asian grocery stores, substitutions are easy to make. Che recommends shortcuts for people afraid of the multi-step process. “The easiest way is to just make the sticky rice separately [in a rice cooker], then sauté the other ingredients and mix it all together,” she says As with all types of comfort food, the best recipe is always the one you’re used to. “I’m sure hers tastes great!” Che says to me as we compare recipes. My mom maximizes the shallots and dried shrimp so she can cut down on salt and soy sauce. Her mom goes for the low-fat option, using less oil and cutting off the fatty parts of the pork. “At the end of the day, we like our moms’ food the best,” Che says.
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2011 H O L I D AY E N T E R TA I N I N G
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*Manufacturer’s rebate offer valid for purchases made 9/13/11 – 12/12/11. Rebate offers may not be combined; there is a limit of one rebate per qualifying unit. For each qualifying unit purchased, the higher applicable rebate amount will apply. Other limitations and restrictions apply. All rebates will be issued in U.S. dollars, in the form of an American Express® Prepaid Reward Card. **For tax credit details and restrictions and a list of qualifying products, ask a salesperson or visit hunterdouglas.com/taxcredit. Hunter Douglas and its dealers are not tax advisors. The tax credit for 2011 is subject to a limitation based in part on the amount of Section 25C credits taken in prior years. It is recommended that you consult your tax advisor regarding your individual tax situation and your ability to claim this tax credit. ©2011 Hunter Douglas. ® and TM are trademarks of Hunter Douglas.