(Editor’s note: This is a column, and columns often have opinion.)
Calling all Scrooges, Grinches, and Cotton-Headed Ninny Muggins!
‘Tis the season to deck your halls and jingle your mingle, to ho-ho-ho and fa-la-la. It’s holiday party time!
Perhaps this year you will host a soiree? Here you’ll find an amalgamation of party recipes: hearty foods mixed with snacky-snacks that are festive and easy to eat while socializing. Many of these are bite-sized nibbles because they are easy to manage with one hand (assuming the other may be occupied with a glass). Some of these foods are eye-catching. Some are easy-peasy. But all are tasty crowd-pleasers to assure your gathering is merry and bright. This year’s list looks like this:
- something hot (meatballs)
- something cold (poached salmon, antipasto)
- a meatless option (stuffed mushrooms)
- something cheese-y (wedges of assorted cheeses)
- something healthy-ish (fruit/veggie trays)
- something salty (roasted nuts)
- – and of course, pitchers of a signature cocktail
Bottom line: there is something for everyone!
But this is also a reminder that there is no shame in supplementing your homemade provisions with store bought prepared foods (styled on your own trays, of course). Zhuzhing up an otherwise unremarkable wedge of cheese with a splodge of jam and sprigs of rosemary is low-key luxe!
Additionally, don’t be afraid to give your guests food assignments, whether it’s bringing a mounding bowl of grapes, a loaf of artisanal bread and a puddle of good oil, or a tray of crudités.
Plan as much of your party ahead of time so you can be the ever gracious host when your guests arrive. Remember: It’s your party, too, so enjoy!
⭐️Poached Salmon Party Platter (for 10)⭐️
My friend Rebecca is known for her “Party Salmon,” an easy yet impressive spin on smoked salmon. The fillet can be prepared in advance and served at room temperature. It presents quite beautifully.
What You’ll Need
▪︎1 fillet of salmon, approx. 2 lbs
▪︎½ C white wine
▪︎½ C water
▪︎1 shallot, thinly sliced
▪︎2 cloves garlic, finely minced
▪︎6 oz mayonnaise
▪︎6 oz plain yogurt or sour cream
▪︎¼ cup white wine vinegar
▪︎2 Tbsp fresh dill, finely chopped
▪︎2 Tbsp fresh chives, finely chopped
▪︎1 tsp ground cumin
▪︎2 lemons
▪︎Olive Oil
▪︎S & P
▪︎garnish: cucumber slices, dill sprigs, fresh parsley, cherry tomatoes, lemon wheels, zest
What You’ll Do
Preheat oven to 425⁰ F.
1. For the poaching liquid: Zest one lemon. Then slice that lemon in half and juice it into a large bowl with a spout. (Cut the second lemon into slices. Set the sliced lemon and zest aside to use for garnish.) Add juiced lemon halves, white wine, water, shallot, minced garlic.
2. Whisk together the mayo, yogurt/sour cream, vinegar, dill, chives and cumin in a mixing bowl. Season with salt to taste.
3. Line a rimmed baking tray with foil. Brush foil generously with oil. Place the salmon fillet on lined tray. Add poaching liquid to the baking tray around the fish.
4. Drizzle the top of the salmon with olive oil and season with salt. Roast for approximately 15 minutes or until the fish is fully cooked through to 145⁰ F. If you want to remove the salmon’s skin, it’s easiest when it’s just cool enough to handle but still warm. Allow to cool to room temp before chilling in a refrigerator for at least 2 hours
5. Serve with the sauce. Garnish.
……….
⭐️Union Square Nuts (for 10) ⭐️
Double this recipe for a big crowd. Place bowls throughout your mingling space, especially near the bar.
What You’ll Need
▪︎2¼ C (18-oz) assorted unsalted nuts, including peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
▪︎2 Tbsp coarsely chopped fresh rosemary leaves
▪︎½ tsp cayenne pepper
▪︎2 tsp dark brown sugar
▪︎2 tsp Maldon or other sea salt
▪︎1 Tbsp unsalted butter, melted
What You’ll Do
Preheat the oven to 350⁰ F.
1. Spread nuts on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
2. In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm.
……….
⭐️Giving Tree (for 10-12)⭐️
This vertical charcuterie tree is a holiday show stopper. (This also styles well on a foam ring as a wreath.)
What You’ll Need
▪︎10” foam crafting cone
▪︎wooden toothpicks
▪︎olives
▪︎salami
▪︎tomatoes
▪︎bocconcini (mozzarella balls)
▪︎cheddar cubes
▪︎herbs such a basil and rosemary
What You’ll Do
Wrap your cone with plastic wrap. Use toothpicks to attach olives, salami, tomatoes and cheeses to cone. Fill in gaps with herbs.
……….
⭐️Holiday Donut Wreath (for 20) ⭐️
This wreath as a stand-alone is enticing, but you can add tart jewel-toned cranberry sauce for delicious festive flair. Easy peasy, but a little time intensive. (This also styles well on a foam cone as a tree.)
What You’ll Need
▪︎10” wreath foam
▪︎wooden toothpicks
▪︎mini donuts
▪︎assorted donut holes
▪︎powdered sugar
▪︎fresh cranberries
▪︎rosemary sprigs
What You’ll Do
Wrap your ring with plastic wrap. Use toothpicks to attach donuts. Fill in gaps with cranberries and rosemary sprigs.
▪︎optional: easy cranberry dipping sauce
▪︎¾ cup granulated sugar
▪︎½ C water
▪︎2 wide strips of orange zest, plus ¼ C orange juice (from 1 orange)
▪︎12 oz fresh cranberries
1. In a large saucepan, combine sugar and water. Set over medium heat and stir to dissolve the sugar.* Add orange juice, zest, and cranberries; bring to a gentle boil. Reduce heat to low and simmer uncovered, stirring occasionally, until the cranberries burst and the sauce thickens, about 12-15 minutes.
2. Add more sugar to taste if needed, then remove from heat and cool sauce to room temperature before serving.
⭐️Boursin Stuffed Mushrooms⭐️
This stuffed mushroom recipe is a great meatless option at a party. Boursin, a rich, herbaceous cheese, has a lot to offer. You could also add chopped sundried tomatoes or some sauteed spinach. Feel free to stir in crumbled bacon or substitute crushed fried shallots for the panko breadcrumb topping for extra WOW factor.
TIPS:
▪︎A hot oven is imperative.
▪︎Wipe the mushrooms to clean them. Do not wash them, as this will add too much moisture to them.
What You’ll Need
▪︎1 lb cremini (baby bella) mushrooms, stems removed (I chose bite-sized bellas because they are easier to eat.)
▪︎5.2 oz pkg of Garlic & Fine Herb Boursin cheese
▪︎½ C panko breadcrumbs
▪︎2 Tbsp extra virgin olive oil
▪︎cracked salt + pepper to taste
▪︎fresh parsley for garnish
What You’ll Do
1. Preheat oven to 400℉. Line a baking sheet with parchment paper.
2. In a small bowl, stir together the breadcrumbs, olive oil, salt + pepper. Set aside.
3. Use a clean cloth to wipe mushrooms clean. Fill with Boursin cheese, then top with breadcrumb mixture. (Do not overfill.)
4. Bake at 400℉ for 10-15 minutes, then broil for 1-2 minutes. Top with freshly chopped parsley before serving.
……….
⭐️Second City White Russian Cocktail⭐️
Supporting an Augusta small business, one sip at a time.
What You’ll Need
▪︎2 fluid ounces Durty Gurl vodka
▪︎1 fluid ounce Crooked Cow Coffee Bourbon Cream
▪︎1 fluid ounce heavy cream*
*heavy cream will create a rich, luxurious White Russian, but oat milk tastes good, too
What You’ll Do
Rather than creating liquid layers in the style of an “authentic” White Russian, simply stir these ingredients together, pour over ice, add a festive garnish, and enjoy!
This mixes beautifully as a batch cocktail in a pitcher or in a punch bowl.
……….
⭐️ Slow Cooker Bourbon Meatballs (10-12)⭐️
The whiskey makes these party meatballs a little bit more merry.
What You’ll Need
▪︎2 11 oz bags of frozen meatballs
▪︎1 C ketchup
▪︎1 C brown sugar
▪︎½ C whiskey
▪︎2 tsp lemon juice
▪︎1 Tbsp Worcestershire sauce
What You’ll Do
Add all your sauce ingredients into the slow cooker; mix together until smooth. Add frozen meatballs. Stir to evenly coat. Cook on HIGH for 1 hour, then reduce to LOW for 1-2 hours. (Test them after the first hour.) You can choose to serve directly from the slow cooker to keep them warm.
No matter what you serve, remember your party is about conviviality. It’s about joy, friendship, and celebration. As the host, you are making this happen. Take a beat to enjoy the fruits of your labors.
Cheers! XXOO AB 💋
Ann Beth Strelec is known around town as Naked Epicurean. This cocktail connoisseur also has mad skills in the kitchen and on the grill. Subscribe to the Augusta Good News newsletter here.
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