This year the holidays might mean even more, as we cope with less family and friends gathering socially, less hoopla, but possibly more meaning, peace, happiness, and gratitude. Here are five heavenly holiday menu tips to easily heighten your intimate holiday gatherings.
Find at Costco, Recipe on the Package
1) Add Seafood as a Starter. Adding a special seafood, such as lobster chowder, grilled mussels, oysters, or crab, set the mood and excitement for your holiday menu. Dear friends told me about this one, Phillips Premium Lump Crab, found at Costco. Listed on the container is a great crab cake recipe.
Shirley Phillips’ Crab Cakes
Ingredients: 1 lb. Phillips Crab Meat, 1 egg, 2 tsp. Worcestershire sauce, 1/4 tsp. dry mustard, 2 Tbsp. mayonnaise, 1 tsp. lemon juice, 1 Tbsp. mustard, 1 Tbsp. melted butter, 1 tsp. parsley flakes, 1/2 cup bread crumbs, 1 tsp. Phillips Seafood Seasoning (or Old Bay Seafood Seasoning).
Directions: Combine all ingredients except crab meat, mix well. Fold in crab meat. Shape into cakes. Pan fry until golden brown or bake at 375 F. degrees for 12-15 minutes or until internal temperature reaches 165 F. degrees.
This recipe makes 4-6 crab cakes for a first course, or shape into smaller meatball-size crab cakes for appetizers. Serve with champagne or a sparkling wine.
Celery Root, Ugly on the Outside, Beautiful on the Inside
2) Exchange Potato Dishes with Celery Root. Celery Root has a rich, nutty elegant flavor, which can be puréed, sautéed, or sliced. It is a bit of a chore to scrub, trim top and bottom, and peel skin with a vegetable peeler, but once done, it’s fIavor rewards. I like to use it in winter soups, or as a rich substitute for decadent mashed potatoes. Celery root is fabulous solo, but there is an alchemy when combining celery root and potatoes in your favorite recipe, use a 2 part celery root to 1 part potato ratio, or whatever ratio you prefer.
Celery Root Purée, Lovingly Adapted from Ian Knauer’s The Farm: Rustic Recipes for a Year of Incredible Food
Ingredients: 3 lb. celery root, peeled and cut into 1/2” cubes (8 cups), 4 small cloves garlic peeled, 1 cup heavy cream, 1/2 cup unsalted butter, celery root or sage leaves (optional).
Directions: 1) In a large saucepan combine celery root, garlic, and 2 tsp. kosher salt. Add enough water to cover. Bring to boiling. Reduce heat; simmer, covered for 12 to 15 minutes, or until very tender; drain. 2) Purée mixture with the cream and butter in a food processor until smooth. Season to taste with additional salt and some pepper. If desired, top with additional butter and celery root or chopped sage leaves before serving. Makes 8 servings.
Seasonal Wild Rice at Chino Farm’s Pop-Up Store
3) Wow with Wild Rice. It is not always easy to find real wild rice. Chino Farm carries it for the holidays in their pop-up shop from a special Minnesota source. Wild Rice can be served warm or cold, but be sure and add some goodies such as dried cranberries, halved grapes, nuts, pomegranate seeds, or a hint of citrus.
Wild Rice Salad, Lovingly Adapted from The Cypress Hill Farms Cookbook by Marilyn Dronenburg and Ann Mellander
Ingredients: 1 cup wild rice, 5-1/2 cups chicken broth, 1 cup golden raisins, 1 cup pecan halves toasted, zest from 1 large orange, 4 green onions thinly sliced, 1/3 cup orange juice, 1/4 cup olive oil, salt and pepper to taste.
Directions: Place rice in a strainer and rinse well. In a heavy saucepan bring rice and broth to a boil. Adjust to a simmer and cook for 30-45 minutes, partially covered. Check after 30 minutes. Rice should not be too hard, not too soft. Drain and transfer to a bowl. Add remaining ingredients and toss. Add salt and pepper to taste. Serves 4.
Select Special Cheese
4) Cut The Cheese. Create a very special cheese board for your occasion, to be served before dessert. No need for crackers, just very special cheese. Start by selecting one blue, one soft, one hard. Remember, never cut the nose off the cheese, cut from the sides. Source cheese shops like Venissimo, grocery stores like Cardiff Seaside Market, or cheese makers like Cowgirl Creamery
A Burgundy Sparkling Wine is a Treat
5) Drink Something Special. It might be something new, or it might be a tradition. It could be an apéritif such as French Lillet, a traditional champagne, a new cocktail from David Lebovitz’s book Drinking French , or simply a refreshing Burgundy sparkling wine. Why not try a great Napa Sauvignon Blanc from Saint Supery or Spottswoode winery. The point is to enjoy this drink, and the present special moments.
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I am grateful, and thank you for all of your generous comments and kind words always!
. It was held at the Chino Farm in Rancho Santa Fe on Sunday, December 11, 2011. Chino Farm is owned and still farmed by the Japanese immigrant Chino family since 1952. Nearly fifty acres in size, the family has an outstanding reputation for raising select seasonal fruit and vegetables, highly sought after by the general public and talented restaurant chefs alike.
