Holiday Dining 2010

Tastes Like TraditionFresh ideas for the holiday foods we love

Pop Goes the Turkey: Presentation Tips from the Pros

Bottoms Up: How to Pair Cocktails with Dinner

PartyAhead?

This Year Make it

Personal

Party On, Without

The Waste: Eco-Friendly Entertaining

+HOLIDAYS

2010

4Where the Cool Kids eatEntertaining tips to help the little ones dine in style and have fun instead of feeling shunned

6hoW to serve CoCKtails at dinner

85 Fun ideas to Personalize a Party Planning to gather family and friends at your home this holiday season? A little forethought and creativity will make your party personal and special

10Candy is dandyStart a sweet new tradition perfect for sharing and interacting. And it doesn’t taste so bad, either

14Finishing touCh: Presentation tiPs From the ProsThe same old turkey-and-potatoes meal doesn’t have to look spare. Here’s how to turn the basics into a blockbuster

16nibble on nostalgiaThe holidays wouldn’t be the holidays without these much loved, always served foods. And no, we aren’t talking about the stuffing

18CheaP, easy and eCo, too! Throwing a party doesn’t have to be expensive or wasteful. Here are some simple tips to make a holiday shindig ‘green’ without spending a lot of green

21neW reads For hosts and hostesses

22hoW to dJ a Party online

24let’s go sloWSlow cooking is perfect for the annu-al holiday pot roast, but this year turn it up a notch

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1810 14

84 24

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the kids’ table does not have to be the “land of exile” during holiday meals. In fact, with a few fun-focused ideas, the kids’ table can quickly become the spot where even the grownups want to sit.

Kids love identifying their spots at the table, so for place cards use a pic-ture of the child, says Linda Kaye, a New York children’s event planner and founder of Birthday Bakers Party Makers. She also suggests having kids involved in creating them. “Let them pick out the pictures and cut them out,” she says.

Debbie Pollick, an event planner and owner of The Party Starts Here in Mission Vejo, Calif., likes taking red ornaments or plastic snowflakes and writing the kids’ names on them as place cards for the Christmas holiday. For another idea with the yuletide theme, try taking miniature stockings and using them as holders for the sil-verware and napkin or filling larger stockings with crafts to use and tying them on to the back of each chair. These could also have kids’ names on them, Pollick says.

To dress up the table, Kaye sug-gests a cornucopia of gourds, pump-kins and the like in a basket with some tissue and ribbon for a lovely

Thanksgiving centerpiece. As a bonus, give the kids a little direction and have them make it. Pollick notes that a cored-out apple makes a great candleholder and keeps in the spirit of the fall season. For the Christmas season, Kaye pictures a confectionary fantasy for dressing up the table “to give it that kind of magical, old-fash-ioned Christmas feeling,” she says.

The kids’ table should have func-tionality – as in, it should keep young-sters busy. Both Pollick and Kaye rec-ommend offering some themed color-ing pages and crayons, which can also be used as place mats (stickers also are useful here). Holiday crafts provide fun entertainment, and preparing the food itself in a kid-friendly manner is always a plus. “Use cookie cutters to cut sand-wiches,” Pollick says. She also recom-mends putting their food on or in spe-cial themed plates or bowls and, if age-appropriate, using skewers. She believes that mini grilled cheese on a skewer for dipping in a warm mug of tomato soup is the perfect appetizer for all ages.

For dessert, let the kids decorate cookies or, better yet, sundaes. This is just another activity that can help pro-long the adults’ meal because as Kaye notes: “Kids take a minute to eat.”

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Where the Cool Kids eatTips to help the little ones dine in style

Dana CarmanCTW fEATuRES

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a hint of peppercorns; the sweet-tart tang of a Meyer lemon. That’s right. The before-dinner drinks are headed to the dining room table. Pairing food with mixed drinks is this season’s holiday trend, according to Colin Cowie, expert on wedding and event plan-ning.

Why cocktails and courses? “It’s fun, different and can be creative,” says Cameron Bogue, mixologist at some of New York’s finest restaurants. It can be inspired.” However, the goal isn’t to ply everyone with liquor, but to stimulate the senses. To accomplish this, imagine the wine that’s traditionally served with the course. Then create a cocktail to emulate the wine’s characteristics, including acidity, body and fruitiness, says Bogue, who works with chef Dan-iel Boulud’s establishments.

He offers an example of an appe-tizer of vodka- and beet-cured salmon with a little dill. If Bogue were pair-ing that with wine, he’d choose sau-vignon blanc, which is “bright, acidic, lighter bodied and a little oak.” Then think of a cocktail that embodies

those qualities. Bogue’s match is an Aviation, an elegant drink with gin, maraschino liqueur and lemon juice – and sometimes crème de violette. You can play with the recipe by add-ing garnishes or other spirits. Here’s the recipe:

Aviation Adapted from “The Essential Cocktail” by Dale DeGroff (Clarkson Potter/Publishers, 2008)

ingredients2 ounces gin3/4 ounce maraschino liqueur1/2 ounce fresh-squeezed lemon juice

methodCombine the gin, liqueur and lemon juice in a mixing glass with ice and shake well. Strain into a chilled cocktail glass. Serves one

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DynamicDuoThis year’s tantalizing flavors aren’t exclu-sive to the dishes you prepare. The cocktails that accompany each course have their own special zing.

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If you serve cocktails with dinner, opt for champagne beforehand, says Cameron Bogue, a cocktails expert. Prepare a pitcher of cocktails or the base in advance so you’re not jug-gling bottles at the dinner table. Vary drink colors. Use liqueurs to tint drinks blue, green or red. Offer a vari-ety of glass shapes. “You want them to appear different,” Bogue says.

For some added flair, try the fol-lowing recipe for Chocolate and Cranberry Martini, used with permis-sion from “Difford’s Encyclopedia of Cocktails: 2,600 Recipes” by Simon Difford (Firefly Books, 2009).

ChoColATe & CrAnberry MArTini

ingredients2 shots Vanilla-infused Ketel One

vodka1/2 shot White crème de cacao liqueur1/2 shot Noilly Prat dry vermouth1 shot Ocean Spray cranberry juice

glass: Martini

garnish Wipe rim with cacao liqueur and dust with cocoa powder.

methodShake all ingredients with ice and fine strain into chilled, rimmed glass.

© CTW Features

... Then Comes Cocktails

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“the holiday season is all about giving,” says Katie Brown, home and garden-ing expert and host of “Katie Brown Workshop.” “When you throw a party and it’s full of unique touches, that is a great gift.” Take 5 steps forward in this year’s holiday party planning with these expert tips.

Step 1: You’re invited!An invitation sets the mood for a holi-day gathering, says Heather Lapham Kuhn, owner of Truly Yours Custom Correspondence Design in Carmel, Ind.

Electronic invitations continue to increase in popularity. Leading online invitation and social event planning service Evite claims more than 22 mil-lion registered users, with more than 25,000 “Evites” sent each hour in 2009.

But Kuhn finds electronic invites too impersonal for holiday gather-ings. “It’s perfectly fine for a quick get-together, but receiving an invita-tion in the mail today is very special,” she says. “When people receive some-thing that isn’t a bill or junk in their mailbox, they take notice – and that gets them excited.”

Plus, custom invites can help introduce a theme, motif or color scheme, Kuhn says. “Carry the idea from the first contact through the final note to really make an impact.”

Custom invites can be done the DIY route, or with the assistance of a designer, depending on the budget, Kuhn notes. For the latter, expect to pay from $3 to $25 each, depending on how simple or elaborate the design. Mail invites four to six weeks in advance to ensure a place on guests’ busy holiday calendars.

Step 2: Food For thoughtTraditional turkey and stuffing may seem like a tired menu offering, but infusing it with a family’s heritage can add a new twist. Guests appreciate a personal touch, says Dana Cox, chef instructor at Chicago-based Kendall College’s School of Culinary Arts and owner of Old Stove Gourmet, a person-al chef service.

“It’s something that means some-thing to you individually,” Cox says. “People like sharing what’s impor-tant to you.”

Telling the history behind a dish’s tradition while breaking bread with guests can inspire dinner conversa-tion, Cox says. Feel free to have cop-ies of not-so-secret family recipes on hand for guests who request them. “They can continue that story the next time they serve it,” she adds.

Another option is to update old family recipes with seasonal ingredi-ents, or luxury ingredients not used daily. Cox’s version of green bean casserole – a fan favorite –includes a variety of wild mushrooms with a

homemade béchamel cream sauce.“It’s always a huge hit,” she says. “It’s

that same flavor profile but upgraded with quality ingredients.”

Step 3: dreSS the tableA centerpiece is as important as the place settings and serving pieces, says Jennifer McGarigle, founder of Floral Art in Venice, Calif. “It makes the table festive, special.”

McGarigle believes many people stay away from centerpieces because of a preconceived notion of what they should be. “Today, not everyone wants the round centerpiece with the candle in the middle,” she says.

Luckily, a traditional centerpiece isn’t necessary. McGarigle likes groupings of small, cylindrical glass vases with a single orchid blossom, leaf or floating candle on top. Vases nine inches tall make a presence

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5 Fun ideas to personalize a party Planning to gather family and friends at home this holiday season? A little forethought and creativity will make the party personal and special

darCi SmithCTW fEATuRES

Katie brown

without being intrusive. Create groupings of three or four on a long table, or a grid in the middle of a round one.

Miniature cypress trees also pro-vide interest, come in varying sizes and, best of all, outlive the evening, she adds.

Step 4: that’S entertainmentKatie Brown has fond memories of the pageants she, her sisters and friends would put on during her mother’s annual post-church Christmas Eve gathering. While adults celebrated in her family’s Petoskey, Mich., home, the children spent a good portion of their evening rehearsing.

“I felt like I was contributing to the whole festival of Christmas,” says Brown. One especially good year was when she played the Little Drummer Boy. “It just meant the world to me,” she adds. “Presents meant nothing.”

Such pageants set a “magical tone for the night,” Brown says, because all generations gathered to focus on a singular event. “It’s a beautiful moment in a holiday party,” she adds.

Advise guests of a pageant in the invitation, so children are prepared with ideas and an appropriate cos-tume. Still, it’s best to have props, role ideas and costumes ready for kids to run with, Brown advises.

No children in attendance? Gather

the adults together for a holiday-themed reading or recording, such as Clement Clarke Moore’s “Twas the Night Before Christmas” – “some kind of moment where you all come together and celebrate the season,” Brown says.

Step 5: don’t Send gueStS awaY emptY-handed“A takeaway gift is part of the shar-ing, the celebration of people in your life,” says Shai Tertner, lifestyle expert, event designer and presi-dent of Shiraz Events, a production company with offices in New York City and Miami.

Plus, guests feel like hosts have invested in them, since they took the time to put a gift together, Tertner points out. “Give gifts that are a reflection of you and things you like and appreciate in your life,” he says.

The gift need not be expensive: homemade nuts, a trio of olive oils, even a framed picture of the host and guest are all appropriate and touching offerings. Don’t forget packaging, which can be personalized with branded stickers or cards, or wrapped in a favorite color guests will immedi-ately associate with their host.

“It’s the thought that counts, but let it be a stylish thought,” Tertner says.

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For Nancy Siler’s children, making homemade candy was as integral to the holidays as tearing open the pres-ents on Christmas morning.

“We loved the kitchen experience and the creativity of deciding wheth-er we were going to make easy and quick clusters or mold some special iconic shapes in candy molds,” says Siler, vice president of consumer affairs for Woodridge, Ill.-based Wilton, a popular food-crafting com-pany. “It was fun to share the cre-ations with family and friends, espe-cially the grandparents!”

Creativity is also the allure for Anita Chu, author of “Field Guide to Candy: How to Identify and Make

Virtually Every Candy Imaginable” (Quirk Books, 2009).

“As with all other homemade goods, you can control what goes into your homemade candy, which makes it that much more unique and special,” she says. “You can come up with your own flavors and your own presentation for your candies. You can also avoid many of the preserva-tives and additives that go into mass-produced candy. There is a world of

difference between fresh chocolate and butter and mass produced, pre-packaged items.”

According to both Chu and Siler, people tend to be unnecessarily intimidated by the candy-making pro-cess, which can be easy and reward-ing if you start small and carry a big thermometer.

“Start small and practice. Many candies are surprisingly simple to make at home and require no more

skill than mixing ingredients together or melting chocolate,” Chu says. “Candies that require skill, like cook-ing sugar or tempering chocolate, can also be mastered with a little patience and practice.”

Siler says that many of the tools needed for basic candy-making are already in your home.

“You can melt large amounts of chocolate or confectionery coating in the microwave, which is perfect


Candy is DandyStart a sweet new tradition perfect for sharing and inter-acting. And it doesn’t taste half bad, either

Matthew M. F. MillerCTW fEATuRES

wilton enterprise & anita Chu


for molding and dipping candies, cookies or pretzels,” she says. “Or mix in 1/2 cup of rice cereal, nuts, coco-nut or chocolate-covered candies with 1 cup of candy melts and drop onto a parchment-covered cookie sheet for clusters.”

The essential tools to get started are a candy thermometer that goes up to 400 degrees F (if you want to cook sugar), aluminum baking sheets for lining up candies to cool and inexpensive plastic molds, if the agenda includes making molded chocolates or candies.

Chu also recommends using thin latex or cotton gloves, which allow candy makers to handle finished can-dies without leaving prints.

In these cash-strapped times, Siler says candy is an inexpensive, scrump-tious present to share with loved ones.

“The holidays inspire gift-giving and sharing with family and friends. What better gift is there than to craft something with your own two hands?” Siler says. “Everyone loves to receive delicious homemade treats that come from the heart. It’s a per-sonal touch that shows you took the time to create something special from your kitchen.”

One of this year’s emerging trends for candy making is the addition of sea salt to sweets.

“Sweet and salty is a nice combi-nation,” Siler says. “Think about mak-ing chocolate-dipped potato chips and pretzels. If making truffles, a very small amount of a good quality, larger particle salt could be placed on top.”

Chu finds that sea salt pairs well with caramel. Its distinct tang con-trasts with the rich sweetness of the caramel, giving more dimension to the buttery caramel flavor.

“Sea salt should be used as a high-light though, not simply substituted for regular salt in a recipe,” she says.

Chu says that another big trend is homemade marshmallows, in all sorts of flavors, as well as old classics jazzed up with modern ingredients,

like peanut brittle with sea salt or chocolate bark with roasted cacao nibs and pumpkin seeds.

To give candy as a gift, Siler sug-gests making the effort to select the right flavors, targeted to the person who is receiving the goodies. And since most people can’t resist the allure of candy, she says don’t worry about how long it will stay fresh.

“Most candies don’t last that long to worry about freshness, especially at the holidays,” she says.

Chu agrees.“Anything with chocolate is always

welcome. Candy is almost always made for gift-giving, so most candies are suitable as long as you give it away soon after making it, and let the recipient know to keep them cool, dry and covered.”

Chu’s favorite gift candies are chocolate covered nut clusters, cara-mel corn, chocolate bark and English toffee.

Cookie exchanges have long been a popular activity around the holi-days, but making candy can be a great way to bond with family and friends, and to get a nice array of sweets without spending the entire month cooking.

“Candy clubs are a great way to experiment with candy-making, espe-cially as most recipes yield quite a few pieces, so it's easy to divide them up,” Chu says. “Dipping chocolates or forming nut clusters is a fun group activity. Taffy-pulling parties used to be a popular activity in Colonial days.”

And while candy-making isn’t kids stuff, many recipes are fun and easy for younger candy enthusiasts. Chu recommends caramel corn, choco-late-dipped pretzels, coconut hay-stacks, no-fail fudge and peanut but-ter balls, which all have just a few ingredients. These are all relatively simple to assemble and provide chil-dren the satisfaction of creating their own candy.

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ingredients1 cup sugar1 cup heavy cream1/4 cup light corn syrup1 tablespoon unsalted

butter1/2 teaspoon fleur de sel1 tablespoon vanilla

extract

methodLine an 8-by-8 inch bak-ing pan with a piece of parchment paper long enough to hang over the

edges. Butter the parch-ment well.

Combine the sugar and cream in a sauce-pan. Bring to a boil over medium-high heat, stir-ring constantly to pre-vent burning. Add the corn syrup and continue cooking until the mixture reaches 230 degrees f. Add the butter and stir carefully to combine. Continue cooking mix-ture until it reaches 245

degrees f.Remove from heat and

stir in salt and vanilla. Pour mixture into pan to cool and harden. Remove the caramel block from the pan and cut into squares using a sharp, well-oiled knife. Sprinkle a few grains of fleur de sel on top of the caramels before wrap-ping.

Yield: About 60 cara-mels © Ctw Features

Fleur de sel Caramels


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from “field Guide to Candy” by Anita Chu © 2009 Quirk Productions. used with the permission of Quirk Books.

Halloween wouldn’t be complete without pumpkins and candy corn. Vary the colors for other holidays. You can make Indian corn (brown, orange and white), reindeer corn (red, green and white), and cupid corn (red, pink and white). Candy corn traditionalists eat each stripe of color one nibble at a time.

Candy-making notes: When forming the ropes of dough into one piece, light-ly running a rolling pin over the top will help press the colors together.

ingredients 2 1/2 cups confectioners’ sugar 1/4 cup dry powdered milk 1/4 teaspoon salt 1 cup sugar 2/3 cup corn syrup 1/3 cup unsalted butter 1 teaspoon vanilla extract food coloring, if desired

methodCombine confectioners sugar, powdered milk and salt in a bowl and set aside.

Combine sugar, corn syrup and butter in a saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and cook for 5 minutes, stirring occasion-ally.

Remove from heat and

stir in vanilla extract. Add the dry milk mixture

to the saucepan and stir to combine. Let mixture rest for a few minutes until it is cool enough to handle.

Divide dough into 3 equal parts and place each por-tion in a bowl. Add coloring as desired.

Knead each portion of dough until the coloring is evenly distributed and the dough is smooth and stiff.

Roll each portion into a rope about 1/2 inch thick.

Place the three ropes of dough next to each other to form a long rectangle. use a rolling pin to gently press them together.

using a sharp knife, cut the dough into triangles and place on a baking sheet. Let set for about 1 hour.

Yield: About 80 pieces Storage: Store in an air-

tight container in a cool, dry place for up to 2 months.

© Ctw Features

Candy Corn

from “Dulce: Desserts in the Latin-American Tradition” (Rizzoli, 2010)

ingredients1/3 cup granulated sugar1 cup honey1 vanilla bean, halved lengthwise,

seeds scraped out and reserved (or 1-1/2 teaspoons vanilla extract)

1 egg white1 pinch cream of tartar1 cup toasted and coarsely

chopped almonds1 cup toasted and coarsely

chopped cashewsAbout 2 cups confectioners’ sugar

methodIn a small saucepan over medium heat bring the granulated sugar, honey and vanilla bean and seeds (or extract) to a boil. Continue cooking, without stirring, until the temperature on a candy thermom-eter reaches 248 degrees f (the “soft ball” stage). If you don’t have a candy thermometer, scoop a bit of the sugar mixture onto a spoon and submerge it in a bowl of ice water for a few seconds. Grab the sugar with your fingertips. You should be able to form it into a small, soft ball. Remove the vanil-la bean.

While the syrup is cooking, soak the bowl and the whisk attachment of an electric mixer in warm water and dry thoroughly. This will ensure that the egg whites gain enough volume during beating. Put the egg whites and cream of tartar in the bowl and beat until soft peaks form. Turn the mixer to high speed and slow-ly and carefully add the hot syrup to the egg white mixture. Continue beating at high speed until the meringue becomes nice and fluffy, 5 to 7 minutes, or until the bowl no longer feels hot to the touch. fold in the nuts.

Dust a work surface generously with confectioners sugar. Pour the warm nougat on top and cover it with more confectioners sugar. Knead it until it is fully coated with the sugar and no longer sticking to the surface of your hands, about 1 minute. form the nougat into a large rectangle and, using a rolling pin dusted with more sugar, flatten it to 1/2-inch thick. Cut the nougat into 2-by-1-inch rectangles and transfer them to a container dusted with confectioners sugar. Once the candy has cooled com-pletely, cover the container and store in a cool, dry spot.

© Ctw Features

nougat Candy (turrón) with almonds & Cashews

every year it’s the same old song and dance – holiday meals that consist of the standard turkey, stuffing, mashed potatoes and cranberries. But with a lit-tle thinking outside the icebox, it’s pos-sible to have a traditional dinner and a five-star presentation, too.

RewRite the ScRiptWant to serve the classic dishes, but avoid preparing them in a clichéd way?

“Even though a holiday like Thanks-giving is purely American, your plate needn’t be,” says Molly Schemper, co-owner of Chicago-based FIG Catering.

She recommends adding intrigue to a traditional meal by using ingredients inspired by ethnic cuisines. For exam-

ple, serve the turkey with a Mexican mole sauce made with chiles, tomatil-loes, dried fruit, nuts and chocolate. Or, go all out with an Indian Spiced Turkey that’s been brined in yogurt and roast-ed with turmeric, coriander seeds and fenugreek. Pair it with Curried Mashed Potatoes with Peas (a take on the clas-sic samosa filling) and apple chutney.

The chutney could work as a substi-tute for cranberries, but if you can’t imag-ine the holidays without those little red balls, go cross-cultural and make the fol-lowing version, a new favorite of Margo True, food editor for “Sunset” magazine: fresh cranberries simmered with sweet-tart pomegranate molasses from the East-ern Mediterranean. Look for this piquant

syrup in the imported foods aisle. Another scene-stealing option is to

most of the meal on the grill. Schemper suggests grilled iceberg lettuce wedge salad, orange and honey grilled sweet potatoes, grilled sourdough stuffing and grilled fruit with whipped cream to accompany grilled butterflied turkey.

Finally, a simple way to banish bore-dom from the table is to serve up a side dish that’s similar, but not the same. For example, instead of mashed potatoes, try a root vegetable gratin, says Brittany Baldwin, chef/owner of Portland Home Chef, Portland, Ore. Or instead of stuffing, serve savory bread pudding made with seasonal vegetable combi-nations like butternut squash cubes,

thyme and chanterelle mushrooms, or brussels sprouts and radicchio with parmesan.

These dishes have the added benefit of providing a satisfying and unique option for vegetarians.

Let the SuppoRting ActoRS StAnd outSometimes all it takes is a special bev-erage to turn a basic spread into some-thing super chic.

Holiday meals usually involve chil-dren and teenagers, so creating a signa-ture seasonal drink that can be made with or without alcohol is fun and allows everyone to participate, says Schemper. Try an “add your own wine” roasted-fruit sangria made with dark fruit juices, or cranberry mimosas and mock-mosas featuring sparkling white grape juice and sweetened cranberry ice cubes.

True also likes serving a trio of fabu-lous hot drinks. “Our current favorite hol-iday sips are brandied hot chocolate, mulled wine with Triple Sec, cardamom and crystallized ginger and a warm apple pie cocktail, which tastes exactly like apple pie, only in liquid form.”

give eveRy diSh A pRop thAt popSThink of garnishes and tableware as the ultimate accessory for a meal.

An ultra-creative way to garnish is to actually cook the decoration into the dish, says Baldwin. “Inlaying herbs beneath the skin of the bird makes for a beautiful presentation before carving and adds a lot of fla-vor.” To do it, carefully loosen the skin from the meat on the breast and insert whole sage leaves, thyme sprigs or rosemary in whatever pat-tern you prefer. After the bird cooks, the design will appear through the skin.

Another Baldwin garnish go-to is pink peppercorns. Mild and a little sweet compared to white or black peppercorns, you can use them whole to add a speck of red without overpowering a dish. For an appetiz-

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Finishing touch: presentation tips from the prosThe same old turkey-and-potatoes meal doesn’t have to look spare. Here’s how to turn the basics into a blockbuster

AnnA SAchSeCTW fEATuRES

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er, she rolls a log of goat cheese in pink peppercorns and drizzles with

garlic or citrus-flavored olive oil and serves with crackers.

For a sweeter accent, Schemper likes candied ginger and citrus peels. To DIY it, chop peeled ginger and citrus peel and boil in water for one hour. Drain and boil in a simple sugar mixer (equal parts water and sugar) for anoth-er hour. Once removed, place pieces on a baking sheet covered with sugar, toss to dust and let dry. As a bonus,use the leftover ginger or citrus-infused syrup with dessert or in cocktails.

The right tableware can quickly lend character to an event. Consider serving a trio of soups to guests in shot glasses, says True, or dole out individual little gravy pitchers, available for less than $2 at some stores. Another solu-tion for the gravy is to use that pretty teapot that usually collects dust, says Lisa Homa, a food stylist and recipe developer in New York City. “They’re the perfect vessel because there’s a top to keep in the heat, a spout for pouring, and they’re meant for hot liq-uids.”

Mix and match high and low china and glassware, and put those family heirlooms in the spotlight!

tRick out the SetFinally, décor also plays a part in the success of the final presentation.

Try embellishing the table with a beautiful log of sprouting blue oyster mushrooms from Far West Fungi (Far-WestFungi.com), sprays of winter ber-ries and leaves, or colorful winter fruits like persimmons, lemons and tanger-ines clustered near votive candles, says True. Baldwin likes inserting flowery vegetables such as brussels sprouts, purple cauliflower and baby turnips into holiday bouquets, with sprigs of kale, chard and mustard greens. And Schemper suggests using hollowed out pumpkins, acorn squash and dried gourds as candle holders or vases.

Centerpieces inspired by nature are an easy way to remind everyone that, when it comes to holiday meals, the earth’s bounty is really what deserves our applause. © ctw Features

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Get rave reviews by making a clas-sic dish from scratch. Baldwin’s DIY recipe for green bean casserole con-tains less salt and preservatives, and allows you to incorporate organic ingredients. Better yet, Baldwin says, “It’s very simple and much better tasting!”

ingredients6 tablespoons unsalted butter1 medium onion, chopped1 pound mushrooms, chopped2 teaspoons salt1/2 teaspoon pepper1 1/2 pounds of green beans, either

frozen or fresh with the stems removed and sliced into small pieces

6 tablespoons flour2 cups milk8 ounces fried onion pieces

method Preheat oven to 350 degrees f. Sauté chopped onions for 2 minutes in two tablespoons of the butter. Add mushrooms and cook for 8 minutes, then stir in 1 teaspoon of the salt and 1/4 teaspoon of the pepper and set aside.

Melt the remaining 4 tablespoons of butter and add flour, whisking until mixture begins to turn golden, about 2 minutes. Pour in milk and continue whisking until mixture has thickened, about 3 minutes. Stir in remaining salt and pepper and pour mixture over beans.

Pour beans into a buttered 9x13 glass dish. Cover and cook on top shelf of oven until bubbly, about 15 minutes. uncover and add onion pieces, cook another 30 seconds or until golden brown.Add garlic, wild mushrooms or bacon to this dish for a tasty twist. © ctw Features

gourmet green bean casserole

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holidays at Audrey Wyatt’s house wouldn’t be the same without the Jell-O mold. And the mold itself is always the same: black cherry Jell-O with pineapple rings and banana slic-es in the center. Mandarin oranges float inside.

This was Wyatt’s mother’s Jell-O mold, which she put out on the table for every holiday – a tradition Wyatt has continued. Wyatt’s mother passed away before her children were born,

so Wyatt, 49, of Phoenix, began mak-ing the same recipe as a way to have her mom “present in their celebra-tions.” She calls it “the Grandma Lea.”

These are the foods holidays are made of – the unique and special dishes that are woven into the fabric of a family. “It’s a way to tell your story,” says Meg Cox, a Princeton, New Jersey-based traditions expert and author of “The Book of New Family Traditions: How to Create


nibble on nostalgiaThe holidays wouldn’t be the holi-days without these

much-loved, always-served foods. And no, we aren’t talking about the stuffing

Ham is a beloved staple at the holiday table. For many families, it’s the same-old pre-sliced spiral cut year in, year out. Pork lovers, however, should consider the alternative – a DIY ham that will be juicier and more flavorful than anything that comes directly from your grocer’s readymade section.

—Matthew M. F. Miller

now tHat’s a Pig!

Holiday Ham with Maple syrup-Clove-Marmalade GlazeCourtesy “Stonewall Kitchen Winter Celebrations” (Chronicle Books, 2009) by Jonathan King, Jim Stott and Kathy Gunst

ingredients1 8- to 10-pound bone-

in smoked ham (sliced or unsliced)

2 tablespoons whole cloves

2 large oranges1/2 cup maple syrup1/2 cup marmalade

Place a rack in the mid-dle of the oven and pre-heat to 350 degrees F.

Trim the ham of any excess fat and place it flat side down on a rack in a large roasting pan. Using a small, sharp knife, score the ham by making a grid pattern (1/4-inch deep) across

the ham at 3/4-inch intervals. (If you’re using a sliced ham, you’ll only need to make one set of cuts, perpen-dicular to the slices that are already there.) Poke the pointy ends of the cloves into the ham where the lines inter-sect, scattering any remaining cloves on the bottom of the pan.

Zest the oranges, and set the zest aside in a small saucepan for the glaze. Juice the orang-es directly over the ham, straining the seeds, then cover the ham with foil and bake for 2 hours, turning the pan and basting with the pan juices once or twice during cooking.

Meanwhile, add the syrup and marmalade to the pan with the zest and bring to a simmer over low heat, stirring. When the marmalade

has melted, remove from the heat and set aside.

After 2 hours, increase the oven tem-perature to 425 degrees F. Remove the foil, pour the glaze evenly over the ham and bake another 30 minutes uncovered, or until nice-ly browned. Transfer the ham to a serving platter and let it sit 15 minutes before slicing. Serve warm, drizzled with pan juices.

Note: Look for smoked hams at spe-cialty food shops and most good butchers, or in most supermarkets. You can also use a hon-ey-cured ham, sliced or unsliced.

Serves 8 to 10, with leftovers

© CtW Features

Dana CarManCTW FEATURES

CHroniCle books

Great Rituals for Holidays & Everyday”(Running Press, 2003).

Like in Wyatt’s case, it’s also a way to keep lost loved ones close. “If you’ve lost somebody, it’s a wonder-ful way to honor that person,” Cox says. She notes that these food tradi-tions also become a part of the fami-ly history and a way to celebrate fam-ily identity.

For Scott Duncan, 43, a kitchen designer in Bradenton, Fla., Christmas morning would not be complete without the “sausage roll” (a sausage and biscuit roulade). His grandmoth-er started the tradition years ago and Duncan has continued it every year. “The 5 minutes it takes me to slice the roll and get it in the oven turns out to be my own private moment to remember my grandparents on Christmas morning – usually with a simultaneous smile and a tear,”

Duncan says.For each family, the traditions are

different. They may be subtle things – the same sweet potato casserole or a local favorite. Sometimes you may not even realize that years have passed, the family has changed: these things remain. Or perhaps those traditions are still yet to come – which is OK, says Cox. “Family is a living, breathing, changing thing,” she says, noting that traditions also change and it’s OK to create new ones or even change the old ones – so long as it’s not ruffling a whole bunch of feathers.

At Audrey Wyatt’s house, the Jell-O mold is non-negotiable. “The kids, now teens, would kill me if I didn’t make it,” she says.

© CtW Features


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arriving at Pat Smith’s home for her holi-day party, one might think her little tree, perched on a table and adorned with a delicate strand of lights, is an homage to “A Charlie Brown Christmas.” But actual-ly, the little tree makes a big statement about Smith’s commitment to the envi-ronment. Buying and disposing of both real and artificial Christmas trees is wasteful, she says.

Her eco-friendly substitute is a pot-ted Norfolk Island pine that thrives year-round in a sunny room until Christ-mastime, when Smith moves it to a place of honor and drapes it with ener-gy-efficient LED lights and hand-tied straw ornaments made of renewable materials.

Smith is a firm believer that holiday entertaining need not be wasteful or expensive. She and other eco-conscious hosts share tips on how to throw a styl-ish, spirited party while saving money and protecting the environment.

Keep it Simple “Not having a big fancy dinner and lots of preparation minimizes driving all over for food and party supplies,” says Smith, principal of OnTarget Public Relations, Denver. For a gathering of close friends and family she suggests potluck or a big pot of hearty soup, salad and a simple, light dessert. The lack of excess “is a relief from an already indulgent, calorie-intensive holiday,”

Smith says. “People are generally grate-ful not to be pressed with food.”

paper or pixelS Some folks feel that sending e-mail invi-tations via www.evite.com is imperson-al, but Andrea Woroch champions online invitation platforms because they’re fast, free and paperless. “Attend-ees can even arrange to carpool togeth-

er through the invitation site,” saving on gas and emissions, says Woroch, a Santa Barbara, Calif.-based consumer finance expert by day and a party planner by

night.

loSe the envelope If you prefer to send invita-tions the old-fashioned way, print them on recycled paper with soy-based inks. Send a postcard invitation instead of a card to save on paper and postage, says event planner Meghan Andalman, owner of Lovebird Events in Chicago.

Forgo the FlowerSTypically, “Cut flowers are grown with pesticides under less-than-sustainable circumstances” and their importation

raises ecological issues, says Los Ange-les-based writer Rachel Lincoln Sarnoff, who publishes an online magazine, EcoStiletto.com, about eco-friendly liv-ing. She likes to decorate with group-ings of living plants that her guests can take home as party favors.’tiS the SeaSonDeck the halls with seasonal, plentiful items like evergreen boughs and holly. “Red apples, winter squashes, even pinecones look beautiful as centerpiec-es when placed in large glass bowls or vases,” Andalman says. For the ultimate eco-friendly feast, seasonality should extend to the menu. “Support local busi-

18 C e l e b r a t i o n S 2 0 1 0 /// 2010 Content That Works • All Rights Reserved • Contact us at 866-CONTENT or CONTENTTHATWORKS.com for licensing information

Cheap, easy and eco, too! Throwing a party doesn’t have to be expensive or wasteful. Here, some simple tips to make a holiday shindig ‘green’ without spending a lot of green

Dawn KlingenSmithCTW fEATuRES

nesses and reduce your carbon foot-print by planning a menu around locally grown, in-season foods,” she adds.

DuSt oFF the ChinaUsing glassware and cloth napkins means more cleanup, but think of it in terms of cleaning a small space now as opposed to an overburdened planet later. “If you have to go disposable, use biodegradable veggie plastic from GreenWare or EarthShell,” Sarnoff sug-gests. If using plastic cups, have guests write their name on theirs with perma-nent marker so they don’t keep “losing” their drink and using new glasses. Make sure recycle bins for bottles and cans are located beside each trash can and are clearly marked so your guests will

know to sort.

unpluggeD entertainmentDim or turn off overhead lighting and use eco-friendly, paraffin-free candles to save electricity and set the mood. Also consider hiring a piano player or a quar-tet to play acoustical music instead of using your stereo system, Andalman suggests.

aDopt a Year-rounD ChriStmaS treeRather than buying a live tree every year or a fake one that will eventually end up in a landfill, consider raising an indoor potted evergreen that thrives year-round and does double-duty as a Christmas tree. Plus, it will grow right alongside you and your loved ones.

“Mine has grown a foot-and-a-half since I got it,” says Smith, who shares the following tips for adopting a tree of your own:

• Consult a local nursery for suitable species. Conifers look the most like miniature Christmas trees. Smith’s is a Norfolk Island pine.

• Choose a pot that is not so heavy you can’t move it at Christmastime and that also allows the tree and its root sys-tem room to grow. It’s possible to choose a color, such as a muted metallic or white, that enhances both everyday and Christmas décor, but that’s not nec-essary, since you’ll probably drape the base with a tree skirt just like a regular Christmas tree.

• When not decorated and displayed for Christmas, a Norfolk Island pine like Smith’s prefers a sunny room that’s free of drafts. In certain regions, these trees will thrive outside in the summertime. Read up on how to care for roots and

whether periodic re-potting is needed, because the roots need to grow and spread out in order for your tree to gain height.

• When it’s just a shorty, your tree will need to be elevated on a table if it’s intended to be a focal point. Conceal the table with fabric that drapes nicely.

• Ornaments must be lightweight, such as strung popcorn. And of course your tree topper can’t be too heavy or your tree will break or be forced into a backbend.

• Tell kids that while there’s not a lot of room for presents directly underneath the tree, they will get two stories, or levels, of gifts come Christ-mas day. Place small gifts on the table-top and larger ones at the base of the table. You can even place one or two surprise gifts underneath the table drape and see how long it takes before they’re discovered.

© Ctw Features

2010 Content That Works • All Rights Reserved • Contact us at 866-CONTENT or CONTENTTHATWORKS.com for licensing information \\\ C e l e b r a t i o n S 2 0 1 0 19

“red apples, winter squashes, even pine-cones look beautiful as centerpieces when

placed in large glass bowls or vases.”

— Meghan andalMan, lovebird events

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when guests are pushing away from the table satisfied by the extravagant din-ner hosted, it’s easy to feel like the job is done.

But don’t stop there. Extend the pleasure of a festive

holiday meal with one more gesture.Taking a cue from a trend in fine-

dining establishments and at special events, send guests home with a spe-

cial treat as a token of appreciation.Giving people something memora-

ble and delicious to take home is a delightful way to extend the experi-ence, says Elizabeth Katz, an execu-tive pastry chef in New York City.

It’s a gesture Katz encourages.A holiday food gift could provide

a small treat for the diner who was regretfully too full to eat dessert. A chocolate truffle, a rich chocolate brownie or a mouth-watering choco-late chip cookie will be a well-appre-ciated substitute.

That little morsel can also be a delightful breakfast reminder of the charming evening. Katz, who over-sees the pastry departments for the New York B.R. Guest Restaurants, offers some suggestions.

“At Ocean Grill on the Upper West Side we do muffins or teacake. We have a neighborhood clientele. Guests walk home and have their teacake the next day. It’s tradition,” Katz says.

On occasion she’s given guests a small box of cookies.

“They called to say it made them so happy to have a treat to look for-ward to,” Katz says.

Start a unique token tradition. Share the following rich, intensely flavored chocolate chip cookie with guests and head to the top of the desirable host list. © CTW Features


one for the roadSend guests home with a sweet little something


isToCkphoTo.Com

1 cup (2 sticks) unsalted butter1/3 cup packed dark brown sugar1/2 cup granulated sugar2 cups flour1/4 teaspoon salt1/2 teaspoon baking powder2 (3.5-ounce) bars milk chocolate

with toffee pieces (see note)1 cup coarsely chopped, salted,

roasted pecansCoarse salt

Combine butter, brown sugar and gran-ulated sugar in bowl of electric mixer. Beat at high speed until light and fluffy, scraping bowl down occasionally. Stir together flour, salt and baking powder in a bowl. Add flour mixture to butter one-half cup at a time. Beat after each addition to blend in. Chop chocolate into bite-size pieces. Add chocolate and pecans to butter mixture.

Line two baking sheets with parch-ment paper. Divide dough into 18 balls, about 3 tablespoons each. Place 9 on each baking sheet, at least 2 inches apart. flatten to 1/4-inch thickness with fork. Refrigerate cook-ies at least 1 hour or up to 8 hours.

Just before baking, sprinkle a small pinch of coarse salt over each cookie. Bake cookies one sheet at a time in preheated 325 degree f oven for 20 minutes or until cookies are set and golden brown around the edges. Remove from oven. Cool for five min-utes; remove to wire rack and com-pletely cool. Wrap cookies individually in plastic wrap and add a ribbon. Makes 18 cookies.

Note: Look for milk chocolate with tof-fee pieces in natural food supermarkets and finer food stores. Green & Black’s Toffee is an excellent choice. If not available, use milk chocolate covered toffee. Chop and measure 1 1/3 cups.

If desired, bake cookies in advance, wrap in heavy-duty alumi-num foil and freeze.

© CTW Features

salt-Topped Chocolate, Toffee and pecan Cookies

hosts and hostesses seek-ing inspiration for the next holiday gala will find plenty to chew on in the latest holiday cookbooks and enter-taining guides. From cookies to cocktails to Crock-Pots, read up on the latest trends for 2010 and throw the poshest party on the block.

Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers by A.J. Rathbun (Harvard Common Press, 2010)

Margaret Fulton Christmas: A Collection of Christmas Favorites by Margaret Fulton (Hardie Grant Books, 2010)

A Very Merry Cookie Party: How to Plan and Host a Christmas Cookie Exchange by Virginia Van Vynckt, Barbara Grunes and France Ruffenach

(Chronicle Books, 2010)

Savannah Celebrations: Simple Southern Party Menus

by Martha Nesbit (Pelican Publishing, 2010)

Party Vegan by Robin Robertson (Wiley, 2010)

A Homemade Christmas: Creative Ideas for an Earth-Friendly, Frugal, Festive Holiday by Tina Barseghian (Harlequin, 2010)

Gorgeous Christmas by Annie Bell and Chris Alack (Kyle Books, 2010)

Coming Home: A Seasonal Guide to Creating Family Traditions

by Rosanna Bowles (Stewart, Tabori & Chang, 2010)

Eye Candy MatthEw M. F. MillErCTW feaTures

Betty Crocker Christmas Cookbook (Betty Crocker, 2010)

© Ctw Features

2010 Content That Works • All Rights Reserved • Contact us at 866-CONTENT or CONTENTTHATWORKS.com for licensing information \\\ C E l E b r a t i o n s 2 0 1 0 21

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a computer, a decent internet connec-tion and speakers are all that’s need-ed to DJ a party this holiday season. It’s a great money-saving idea. Holiday web DJ’s can customize their music and in some cases take requests! Here’s a guide on how to do the job with some of the top sites for music streaming.

Pandorawww.pandora.com

Get started early on by customizing a holiday Pandora station. It takes quite a few thumbs up and thumbs down ratings to truly tailor the sta-tion to your taste. Type in the name of your favorite artist followed by “holiday” and QuickMix it with one of the site’s pre-mixed stations like Rockin’ Holidays. Unfortunately, it’s not possible to search and play spe-cific songs, but the site does a good job profiling tastes in music.

Groovesharkwww.listen.grooveshark.com

It’s the world’s largest online music library, so you’re bound to find all of your favorite holiday tunes. Set up a playlist before the party and take indi-vidual requests during the festivities. Users can search for any song and dis-cover new ones through the recom-mendation system “Grooveshark Radio.”

sPotifywww.spotify.com

Incorporate a personal iTunes collec-tion into the holiday mix with Spotify Open. Users get 20 free hours per month to access and stream music from this 8-million-track library.

All of these sites run the occasional audio ad, which can be annoying to guests. But an upgrade from any of these services would scrap the ads and unlock tons of other cool features for a fee that may still run less than DJ costs.

© CtW features


dJing with the WebStream a personalized holiday playlist from a top online music database at your party. It’s easy, fun and free

taniesha robinsonCTW fEATuRES

Want to add some fresh sounds to the standard holiday fare. Try these updated holiday classics, perfect for rockin’ around the Christmas tree

tomorrow’s holiday sounds today

If On a Winter’s Nightsting (Deutsche Grammophone, 2009) Genre: Adult Contemporary

Not So Silent Nightr.e.o. speedwagon (Sony, 2010)

Genre: ’80s pop Celtic Thunder ChristmasCeltic thunder (Celtic Thunder Limited, 2010) Genre: Traditional Irish

Christmas Comes Alivebrian setzer orchestra (Surfdog, 2010) Genre: Swing/Big Band

A Cherry Cherry Christmasneil diamond (Columbia, 2009) Genre: Easy Listening

Christmas In the Heartbob dylan (Sony, 2009) Genre: folk/Rock

Midwinter Gracestori amos (universal Republic, 2009) Genre: Alternative

ChristmasClay Walker (Warner Bros., 2010) Genre: Country© CtW features

Pandora’s 48 million subscribers can choose from a library of

more than 700,000 songs.


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the assortment of counter-clogging cook-ware you need to braise, bake or warm a holiday menu can be replaced by this year’s one must-have appliance: the slow cooker. This trusty tool, which cooks weeknight chili or sloppy joes when time

can’t be spared, works magic on elegant cuisine.

“It’s indispensable for entertaining,” says Sandra Lee, the Food Network star and best-selling cookbook author. “You can bake in it; you can use inexpensive beef cuts,” she adds.

The slow cooker’s makeover as a gour-met appliance isn’t surprising to devo-tees. However, even fans are amazed by its versatility and convenience.

Thanks to renewed interest in Julia Child’s cookbooks, braising is becoming popular. The method calls for cooking food in a small amount of liquid in a cov-ered container over low heat for a long time. “A slow braise that you could do on the stovetop or in the oven, you can also do in a slow cooker,” says Michele Scicolo-ne, author of “The Italian Slow Cooker” (Houghton Mifflin Harcourt, 2010).

In fact, if you can put a dish in the oven to cook for three hours you can put it in a slow cooker instead, according to Betty Byrne, director of the consumer test kitchen for Hamilton Beach Brands.

A slow cooker is made for long-sim-mering recipes, but temperamental dish-es also fare surprisingly well. “I love making polenta as an accompaniment to pot roast,” Scicolone says. “But it’s very fussy when you stand there and stir it. If you make it in a slow cooker it stays creamy.”

Even those cooks who prepare party foods the traditional way will find the advantages to the utensil. “Some people use the slow cooker simply for keeping food warm,” Byrne says. “They may not cook food in the slow cooker, but use it as a serving piece [similar to a chafing dish].”

© CTW Features


let’s Go slowSlow cooking is perfect for the annual pot roast. This year, turn it up a notch


(Adapted from “The Italian Slow Cooker”)

ingredients1 large head garlic, separated into

cloves, peeled2 cups dry red wine1 (14-ounce) can Italian peeled

tomatoes with their juice, chopped1 (4-inch) sprig fresh rosemary or 1

tablespoon crushed, dried3 pounds bone-in beef shanks,

about 2 inches thick, trimmed Salt and freshly ground pepper to

tasteThick-sliced Italian bread

methodScatter garlic in large slow cooker. Add the wine, tomatoes and rose-mary. Place the beef shanks in the cooker and sprinkle with salt to taste and plenty of pepper. Cover and cook at low setting for 6 to 8 hours, or until beef is tender and falling off the bone. Skim and discard excess fat; correct seasoning.

Toast the bread and place 1 or 2 slices in each serving dish. Break the beef up with a spoon and ladle some of the beef, garlic and juices over the bread. Serve with the bones for the marrow. Makes 8 servings.

© CTW Features

beef shanks with red Wine and Tomatoes

Throw in the ingredients and walk away.

That’s the lure of the slow cooker. However, some enthusiasts are adding the extra step of browning foods, such as meat and onions on top of the stove, before slow cooking.

Browning turns meat an appealing rich color and gives meat an extra depth of flavor. Onions are caramelized and taste sweeter.

Almost half the cooks

in a recent survey brown some foods first, accord-ing to Betty Byrne with Hamilton Beach Brands. But do you need to make extra work for yourself?

In a side-by-side test of chicken cooked for six hours, Michele Scicolone couldn’t tell the differ-ence in color or flavor

between chicken that was first browned and chicken that was imme-diately placed in a slow cooker. “Brown first if you want to draw the fat out [of the meat],” says Scicolone, who isn’t browning as many foods as she once did.

© CTW Features

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Even the most prepared hosts and hostesses can’t plan for the truly unexpected events that threaten to sabotage an otherwise jolly holiday gathering. And when it comes to sea-sonal entertaining, the list of what could go wrong is even longer than Santa’s naughty list.

Where does one turn when mere hours before guests are due to arrive, the toilet elects to overflow onto your impeccably clean floor?

Who does one call when the tur-key is stuffed and ready to bake but the preheated oven never rises above room temperature?

Don’t despair. These local business-es and service providers are on stand-by to get any party back on track in no

time flat. © CTW Features

Holiday 911:

Help is on tHe Way

Holiday 911! invite tHese adver-tisers to place business card ads on tHis special page:

plumberelectricianHVacappliance repairGrocery storesnoW remoValFloWer sHoprental serViceproFessional decorator

Grocery storebakeryHardWare storeHandymancleaninG serViceparty plannercarpet cleanercatererdJ

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Holiday Dining 2010

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