AY Magazine / December 2011 / Create: Easy Holiday Party Menus

Create: Easy Holiday Party Menus

Are you planning a party? Considering the “busy” factor of this time of year, I searched for party menu ideas that match three criteria: easily do-able, a little bit different, and easy to pair with wine. To start, you cannot go wrong setting out high-quality olives and almonds or baguettes with pesto or tapenade. Add a savory snack and a sweet treat, and the party is ready to go.

I talked with Jonathan Looney, sommelier and wine educator, about picking wines for parties; he offered the following:

How to Pick Party Wines

• Keeping in mind your budget, talk to a wine retailer you know and trust, and ask for their input.

• Focus on crowd-pleasing wines that are fruit-forward and acid-driven.

• Don’t get stuck on the style of glass — even in a plastic cup party wines taste fine.

• Don’t get stuck on a particular brand. Go into the wine store with an open mind.

• Be open to strange and exotic varietals — they often deliver on price and taste.

In the world of wines, there is something for every budget and occasion. For a dessert party, try Secco Italian Bubbles by Charles Smith, Washington State, about $12, or Margaine Demi-Sec Grower Champagne, about $55. Planning a savory menu? Try J Pinot Gris for your white wine selection, and Bogle Petite Sirah or 7 Deadly Zins — each less than $20 — for your reds.

 

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Profiteroles

This dessert has a very high “Wow!” factor; pairs beautifully with sparkling wines and is simple to put together.

1 stick (½ cup) butter
1 cup flour
5 eggs
1 cup water 
¼ teaspoon salt
2 cups freshly-whipped cream for filling

Preheat oven to 425 degrees. In a medium saucepan over medium heat, melt butter with 1 cup of water. Bring to a boil, reduce heat and dump in flour. Stir vigorously until mixture forms a ball that pulls away from sides of the pan, about 1 minute. Remove pan from heat. Stir in eggs, one at a time. Dough will separate after each addition; stir until it forms a smooth paste before adding next egg. Stir in ¼ teaspoon salt.

 

Butter two baking sheets or line with parchment paper. Drop mixture by heaping tablespoonfuls 1 inch apart onto sheets. Bake on a center rack until puffed and brown, 20 to 25 minutes. Cut slits in sides of puffs, turn off oven, and return puffs to oven for 10 minutes. Cool completely; fill each puff with a teaspoon of freshly whipped cream, stack into a mountain shape and pour over chocolate sauce. Makes 3 dozen.

 

Chocolate Sauce

½ cup heavy cream
12 ounces semisweet chocolate chips (mini chips melt faster)
2 tablespoons honey

Place the cream and chocolate chips in a bowl set over simmering water, and stir just until the chocolate melts. Add honey and stir until smooth.

Note: For a fun and easy “whipped cream,” try the ISI Whipped Cream Charger. To use, simply pour heavy whipping cream into the vessel, add the “magic” CO2 bullet, shake and spray. The ISI Whipped Cream Charger retails for $49, the CO2 bullets for $10 for 10; available at Eggshells Kitchen Co., 5501 Kavanaugh Blvd., Suite K, Little Rock, (501) 664-6900.

 

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Lacy Parmesan Crisps

These are pretty and yummy – they don’t last long. How can you go wrong with two ingredients plus some dried herbs? Just don’t let them burn. Pair with zinfandel.

1 cup coarsely-grated fresh Parmesan (use the big holes on the box grater) 
About 2 teaspoons flour (just enough to coat the grated cheese bits when tossed together; discard any excess)
Freshly-ground pepper
Pinch of dried thyme, or other dried herb, like rosemary (Fresh herbs will not work well)

Toss the grated cheese with the flour, thyme and pepper. Spread small circles of the mixture on a lightly-oiled baking sheet (or a Silpat on a baking sheet). The flour absorbs some oil and helps the cheese crisp up. Don’t mound the cheese; spread it out a bit or it will not be crispy. Bake at 350 degrees for about 10 minutes, or until crispy and browned (keep an eye on them). Move to a rack briefly to cool. Serve right away.

Note: Don’t grate the cheese too fine, or it won’t work. You can make the crisps as big or a small as you want, but 1 tablespoon will make a crisp about 2-inches diameter. A bit smaller is easier to eat. This would probably work with any hard, dry cheese, like dry, aged Jack. A soft cheese will not work, as it’s too oily and will not crisp up. These will not store well; they will get limp.

Submitted by Jane Pedrick, Novato, California.

 

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Cauliflower Dip

This recipe was originally conceived as a dip, but we have used it successfully as a vegetable side too. Surprisingly, pair with pinot gris or petite sirah.

1 large head cauliflower, trimmed and cut into florets
3 cloves garlic, peeled
1 ½ cups vegetable or fat-free chicken broth or water
2 teaspoons fresh oregano, chopped or 1 teaspoon dried
1 teaspoon salt
¼ teaspoon freshly-ground pepper
¹⁄8 cup fat-free feta cheese, optional
 

Place the cauliflower, garlic and broth (or water) in a saucepan, and bring to a boil. Cover and reduce to a simmer for about 20 minutes. Drain, and place the cauliflower and garlic in a food processor or blender. Add remaining ingredients, including feta if desired, and puree until smooth. Serve with pita chips or fresh carrot sticks. Yields 10 servings.

Adapted from Terese Post, Delta Garden Study. Little Rock, AR; used by permission.

 

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Black Bottom Cupcakes

These are always a hit with kids and adults. Pair with red or sparkling wines.

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa
1 cup sugar
1 cup water
½ cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
6 ounces semisweet chocolate mini-morsels

Combine flour, soda, salt, cocoa and sugar, mixing well with a spoon or fork. Do not use a mixer. Stir in water, oil, vinegar and vanilla. Spoon batter into paper-lined muffin tins, filling ²⁄³ full, no more. For regular size cupcakes, add 1 heaping teaspoon of cream cheese filling (recipe below), sprinkle with mini chocolate chips. Bake at 350 for about 30 minutes. They won’t brown, maybe just a tinge. Cool in pan 1 minute, then remove to rack to cool. Yield: about 24 regular size cupcakes. For mini-cupcakes, add 1 scant teaspoon of filling, sprinkle with mini chips and bake at 350 for about 20 minutes. Makes about 36 mini cupcakes.

Cream Cheese Filling

8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt

Using an electric mixer, combine cream cheese and sugar, creaming until light and fluffy. Add egg and salt, beating well.

Submitted by Kaye Ratchford, Little Rock, Arkansas.

 

Questions? E-mail Faith at info@kidscookarkansas.com.