Holiday Entertaining Class 2011

Spur of the moment guests drop by during the holidays- don’t worry, The Paris House has some great do-ahead ideas that will have you

putting out some festive holiday treats before the doorbell even rings. It just takes having a well stocked pantry and putting a few things in the refrigerator and freezer ahead of time that can quickly go in the

oven or directly on the table.

The Silver Cheese Tray- Top your silver tray with some make ahead cookies and delicious parmesan crackers, unique cheeses from your local farm markets, silver bowls filled with pistachios and almonds,

dishes of salted caramels, a few tea lights scattered about and Cranberry Martinis. We love to add our decorative Holly parchment papers to add a festive touch to the cheese tray. (available in our

boutique)

Have your party play list ready and always keep your iPod fully charged. Music adds incredible interest, energy and fun to your party.

If you are in a pair of sweat pants and your hair is in a ponytail as mine often is when I’m at home, don’t panic! Just have one go-to outfit that is comfortable, chic and festive. Make sure its cleaned, ironed and ready to go. I can’t tell you how many times someone

drops by and I’m a mess...I run up the stairs take my hair out of the ponytail, throw on a little perfume, my favorite now is Cartier’s Basier

Vole perfume and body lotion, and I also wear my absolute favorite Pumpkin Spice from our Paris House Boutique, I use it year round it is

amazing! Dab on a little lipgloss and slip into a cute little dress and heels or pants and perhaps some comfortable leopard print ballet flats then run back down the stairs check on the food thats in the

oven and we are all ready to relax and have fun.

Menu for the spur of the moment Holiday Gathering:

A variety of artisan cheeses and charcuterieHomemade baked parmesan crackers

Some spreadable chutneys- I love the jalapeño jelly from the Equinox resort in Manchester Vermont.

Silver bowls filled with nuts- pistachios and almonds are perfect choices

Delicious variety of olives- I really like almond stuffed olivesGrandma’s sausage balls

A good selection of salamisFigs filled with fresh mozzarella cheese, wrapped in prosciutto

finished with Niagara on The Lake Wine Drizzle- I prefer the jalapeño flavor

Make ahead cookies to put in the freezerAnd buy or make delicious salted caramels to put out on your silver

tray.Go onto m&m’s website and order a giant bag of personalized m&m’s

in your favorite hue then fill glass bowls and scatter them about in your home.

One of my absolute and I think chicest things to put out year round are bowls, preferably blue and white chinoiserie, filled with taffy that I bring back from our summer vacations. For some reason I just think

it looks like a pastel painting or perhaps a bit impressionistic watercolor when placed out on a cocktail table...it just looks so pretty

and keeps the Summer Holiday memories going all year long.

Recipes:

Parmesan Crackers

“A Delicious Deception to Go With Wine” :

1/2 cup unsalted butter1 cup all-purpose flour

1 cup grated Parmigiano-Reggiano

1. In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2

hours.

2. Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets

from oven and raise temperature to 500 degrees. When temperature comes up to correct heat, return to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over.

Let cool on a wire rack.3. Yield: 40 crackers

Sausage Balls Southern Style(I make these ahead and put in ziplock bags in my freezer then when

my guests arrive I turn on the oven and pop them in the oven on a parchment lined baking sheet)

1 pound of sausage hot or mild, I usually use a combination of both.2 cups biscuit mix

2 heaping cups shredded sharp cheddar cheese1/4 cup water (or a bit less)

* In a medium skillet, cook sausage until slightly brown. Drain grease and crumble sausage.

* In a medium bowl, combine crumbled sausage, biscuit mix and cheese. Add just enough water to blend. Form into 1- inch balls.

( note balls can be frozen at this point for future use. )* To bake, preheat oven to 350 degrees. Place sausage balls on un-

greased cookie sheet, I line mine with parchment paper and bake 20 to 25 minutes or until slightly brown (If frozen, baking should be

increased to 30 to 35 minutes.) Yield 35 to 40 pieces.*

Stain glass window Fruit Cookies

Ingredients • 1/2 pound dried figs • 1/4 pound raisins • 2 ounces candied cherries, coarsely chopped • 2 ounces dried apricots, coarsely chopped • 1 tablespoon honey • 2 tablespoons dry sherry • 1 tablespoon freshly squeezed lemon juice • 6 ounces chopped pecans • Kosher salt • 1/2 pound (2 sticks) unsalted butter, at room temperature • 1/2 teaspoon ground cloves • 1/2 cup superfine sugar • 1/3 cup light brown sugar, firmly packed • 1 extra-large egg • 2 2/3 cups all-purpose flourDirectionsSnip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.

Preheat the oven to 350 degrees.

With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.

Salted Caramels

Fleur de Sel Caramels

Ingredients • Vegetable oil • 1 1/2 cups sugar • 1/4 cup light corn syrup • 1 cup heavy cream • 5 tablespoons unsalted butter • 1 teaspoon fine fleur de sel, plus extra for sprinkling • 1/2 teaspoon pure vanilla extractDirectionsPrep the pan.

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

Boil the sugar.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.

Heat the cream.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

Finish the caramel.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Fill the pan.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.

Roll it up.

Starting with a long side, roll the caramel up tightly into an 8-inch-long log.

Cut into pieces.

Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Wrap the candies.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Buche de Noel- French yule log Cake- see below

Cranberry Martinis

Recipe:

Grated Zest and juice of 6 oranges5 cups fresh cranberries

1/2 cup sugar3 cups chilled vodka

Ice

2 cups sparkling water

Place the orange zest and juice, 4 cups of the cranberries, the sugar, and 3 3/4 cups of water in a food processor or blender, and puree.

Strain through a fine-mesh sieve into a large pitcher. Stir in the vodka.

Thread the remaining cranberries on twelve cocktail swizzle sticks, 3 to a skewer. Fill twelve glasses with ice, and divide the cranberry mixture among the glasses, leaving enough room for a splash of

sparkling water. Finish with the sparkling water, add the cranberry swizzle sticks, and serve.

Make ahead. The cranberry mixture (without the vodka can be refrigerated for up to 3 days). The cranberry swizzle sticks can be

made 1 day in advance. Store them, covered with water, in the refrigerator.

Hot Mulled Cider- with or without dark/gold rum:lovely little something to warm you from the inside out.

Mulled Spiced Cider

2 quarts fresh apple cider (in a pinch, jarred from the grocery will do the trick)

1/2 cup firmly packed light-brown sugar

1 teaspoon whole cloves

1 teaspoon whole allspice

2 cinnamon sticks + 10 for garnish (1 per mug)

1/4 teaspoon salt

1 dash nutmeg

1 1/2 ounces rum (sometimes I substitute Spiced Rum for extra flavor)

With cloves and allspice in a tea ball, cook all ingredients in a crockpot on low 2-8 hours

(it smells divine!). Stir occasionally to dissolve sugar. Want to make it quicker? Just warm

in a medium size pot on the stove on low heat 20 - 30 minutes or until your concoction

is simmering & the sugar is melted. At this point, add 1 1/2 ounces (Bacardi) Gold Rum

per mugful when poured. If pouring into a thermos, combine and pour at the end; just

don’t cook the rum. Serves 10.

***My note on mulled cider~ I did not use that much brown sugar, add slowly and taste, you can always add more if you want it sweeter. I also do not add rum. I typically make one without alcohol for my children and guests who prefer it that way and I make another with Apple Jack Brandy or Whiskey.- or simply place liquor nearby and let your guests add as they wish.

Step by Step video for preparing a classic French Buche de Noel cake- video is on our website in the video section.

www.theparishouse.com

Wine DrizzlesAnd

Pumpkin Butter Beauty ProductsFound in our boutique www.theparishouse.com

Buche de Noel- Yule Log Cake

Cake6 Large eggs, separated

3/4 c. Granulated sugar, divided1/3 cup unsweetened cocoa powder

Filling1 cup heavy cream

2 T. Powdered sugar1 t. Pure vanilla

Ganache 2/3 cup heavy cream

2 T. Butter6 oz bittersweet chocolate

1 t. VanillaPlease note the ganache must be chilled before using

Ganache preparation: In a medium saucepan over medium heat, combine cream and butter and bring to a gentle boil. Remove the pan from heat and stir in the

chocolate to a smooth consistency. Stir in the vanilla extract. Transfer ganache to a small bowl and cover with plastic wrap. Chill for

about 30 minutes and bring to room temperature before using/spreading on cake.

Cake Preparation:Preheat oven to 375 degrees

And position rack in the center of the oven. Lightly butter a jellyroll pan and line with parchment or waxed paper. Make 1 1/2 inch slits in the corers of the paper. Fold cut ends over one another to form neat

corners. Dust the pan with flour and tap out the excess

In a large bowl, beat the egg whites to frothy. Gradually add the sugar continuing beating until the whites are stiff and glossy. Transfer

stiffened egg whites to another bowl. ***1/2 cup of granulated sugar with egg whites

In the egg bowl, beat the egg yolks with the remaining sugar and cocoa for about 2 minutes until the mixture forms thick ribbons when the beaters are lifted. Fold about 1/4 of the egg white mixture into the

yolk mixture. Fold in the remaining egg white mixture. ( 1/4 cup sugar yolks)

Scrape the batter into the prepared pan and spread evenly. Bake 12-15 minutes. Cool the cake completely on a wire rack.

Filling preparation-In a clean, large bowl beat the heavy cream powdered sugar and

vanilla until stiff peaks form.

When lining greasing pan- grease pan with pam or butter, parchment paper then grease that, then flour and tap out excess flour.

Meringue mushrooms recipe:I usually try to buy them to save time but there are several recipes on

line for making them or try this:Method

http://www.marthastewartweddings.com/recipe/perfect-meringue-mushrooms

A lovely touch is to add rosettes to the top of the salmon cheesecake after it is cooked/baked. Do this by simply forming thin slices of

smoked salmon into little roses and garnishing the top of the salmon. This recipe is wonderful both at Holiday Brunches and cocktail

parties where it can be cut into small manageable little pieces and placed near the cheese platter.