A Beautiful Christmas Soiree

Are you thinking of having a lovely Christmas soiree?  During the Christmas season, it's always so busy, but I've created some delicious recipes that are going to make this soiree very easy and relaxed.  Purchase some beautiful green plants and place them in some vintage copper pots.  Add some copper, gold, champagne and green colored ornaments along with candles and evergreen boughs around the house for an easy decorating scheme. Small white twinkling lights are always so pretty twined throughout the boughs. This meal is perfect to serve buffet style which I always like.  Arrange the food in an appealing display for your party.  Use elevated plates, bowls and trays at various heights to create a dynamic effect.  Mirrors always add to the ambiance and you can place them flat on the table and top with bowls, or platters.  Use clear pitchers for the tasty sangria recipe I've included below.  Lay a trail of garland across your dining or buffet table for a simple and elegant centerpiece with maybe some pine cones intermixed.  Christmas entertaining never has to be stressful if you think ahead, have your lists all prepared, serving pieces organized and you've set the mood with some great music.

I hope you enjoy the recipes listed below and have a beautiful, stress free Christmas.  I would serve crisp white wine with this meal. Start the evening with the delicious refreshing sangria punch.

Sangria Punch

2 cups frozen cranberries

1 cup sugar

1 cup cold water

1 (750 ml) bottle red wine, chilled

1/4 cup Campari

1/3 cup brandy

1 juicy navel orange, thinly sliced

1 large Granny Smith apple, thinly sliced

1 (750 ml) Champagne, chilled (get a good quality Champagne)

Into a saucepan over medium high heat add the cranberries, sugar and water bringing to a boil. Stir often until sugar dissolves and berries begin to pop.  Remove from heat and cool 30 minutes.  Into a large crystal pitcher or a punch bowl stir together the red wine, Campari, brandy, cooled cranberries with the liquid.  Add orange and apple slices.  Just before serving add the Champagne. Serve over ice with some fruit in each glass.

Crab Crostini - appetizer

1 French baguette

4 Tbl. melted butter

1 lb. fresh lump crab meat

2 Tbl. dry sherry

1 Tbl. fresh parsley, chopped

1 1/2 tsp. Tabasco

salt and freshly ground black pepper

1/2 cup sour cream

3 Tbl. mayonnaise

1 scallions, minced including green part

2 tsp. fresh lemon juice

1 tsp. fresh lemon zest

Preheat oven to 350 degrees.  Slice the bread diagonally into 1/4-inch pieces.  Place onto baking sheet and brush with melted butter.  Bake for about 12 minutes or until light golden brown.  Place picked crab meat into a bowl with sherry, parsley, Tabasco, salt and pepper.  Cover and chill about 1 hour.  Into another bowl stir the sour cream, mayonnaise, scallion, lemon juice and zest, season with salt and pepper and chill.  Spoon some of the sour cream mixture onto each baguette slice and top with some of the crab mixture.  

Sun-dried Tomato Pesto Cups - appetizer

2 boxes mini phyllo shells

1 (8 oz.) package cream cheese, soft

1/2 cup plain Greek yogurt

1/2 cup prepared pesto (or make your own)

1/2 cup sun-dried tomatoes packed in oil, diced

1/2 cup fresh Parmesan cheese, grated

Fresh basil, chopped for garnish

Preheat oven to 350 degrees.  Remove shells from box and arrange in a single layer onto a baking sheet baking about 8 minutes.  Into a bowl of electric mixer beat cream cheese and yogurt to smooth.  Beat in pesto to combine, then on low add diced sun-dried tomatoes and Parmesan beating to blend.  Dollop the filling into each phyllo shell and place onto serving platter.  Sprinkle with basil.

Crispy Shrimp with Horseradish Cocktail Sauce - appetizer

2 lbs. extra large fresh shrimp, peeled and deveined, leave tail on (you can butterfly shrimp if desired)

2 cups panko bread crumbs

1 1/2 Tbl. dried parsley flakes

1/3 cup all purpose flour

1 tsp. garlic powder

1 tsp. paprika

salt and freshly ground black pepper

pinch of cayenne

4 egg whites

Fresh parsley, minced for garnish

Fresh lemon wedges for garnish

Sauce

1 cup ketchup

2 Tbl. prepared horseradish

2 1/2 tsp. fresh lemon juice

1 tsp. Worcestershire sauce

splash of Tabasco

Sauce; add all ingredients to a bowl and whisk to combine, taste and adjust flavorings.  Shrimp; into a shallow baking dish whisk the panko and dried parsley.  Into another shallow baking dish whisk the flour, garlic powder, paprika, salt, pepper and cayenne.  Into a third shallow baking dish whisk the egg whites to frothy.  With each shrimp, dip into flour mixture, dip into egg whites then dip into panko and lightly press crumbs to adhere.  Transfer to a plate and continue until all shrimp are coated.  Into a deep non-stick pan over medium high, heat some olive oil or vegetable oil (whatever you desire) add half of the shrimp and cook to golden about 3 minutes, turn over and cook other side about 2 minutes.  Transfer cooked shrimp to a paper towel lined platter and continue cooking remaining shrimp.  When all shrimp is cooked, place onto a serving platter, garnish with parsley and lemon wedges and serve sauce alongside.

Blue Cheese Tossed Salad

1 large bag mixed greens (rinsed and spun dry)
Frisee, about a couple of handfuls

1 cup blue cheese, medium to large crumbles

3 tangerines, peeled and sectioned

1 pint fresh blackberries

Pecans, lightly toasted or you can candy them (very good)

Dressing

1/2 cup balsamic vinegar

3 Tbl. Dijon

3 Tbl. honey

2 garlic cloves, minced

2 small shallots, minced

salt and freshly ground black pepper

1 cup olive oil

Dressing; into a blender add ingredients and slowly drizzle in olive oil to combine.  Taste and adjust flavorings if needed.  Salad; onto a serving platter arrange mixed greens, frisee and top with tangerine slices and blackberries.  Drizzle over some dressing and top with blue cheese and pecans.  Drizzle on more dressing.  Add homemade croutons if desired.

Perfect Garlic Bread - I would make a few loaves of this, it goes fast and it's always so good

1 baguette

1 stick butter

1/4 cup extra virgin olive oil

3 garlic cloves, minced

1/2 bunch fresh parsley, finely chopped

Fresh Parmesan cheese, grated

Preheat oven to 450 degrees.  Into a saucepan add butter to melt.  Add garlic and parsley and cook stirring occasionally for a few minutes.  Slice bread in half lengthwise and place onto baking sheet, brush cut sides with butter mixture making sure you get all that lovely garlic and parsley all over the bread.  Sprinkle on the Parmesan cheese and bake about 10 to 15 minutes.  Remove from oven, place onto a cutting board and with a sharp knife slice on diagonal about 1-inch thick pieces.  Place into a basket with a pretty cloth napkin.

Lemon and Garlic Green Beans

2 lbs. fresh haricots verts, trimmed

salt and freshly ground black pepper

4 garlic cloves, minced

3 shallots, thinly sliced

2 Tbl. olive oil

1/4 cup fresh basil, chopped

3 Tbl. fresh lemon juice

fresh basil leaves, garnish
1/4 cup pine nuts, lightly toasted

Into a pot of boiling salted water add beans and cover cooking about 4 to 5 minutes to crisp/tender, drain and plunge beans into an ice water bath to stop cooking.  Drain well and pat dry with paper towels.  Into a large deep sided saute pan add olive oil along with shallots and garlic cooking and stirring for about 3 minutes to soften, add chilled beans and toss to heat through for a few minutes, then remove from heat. Stir in lemon juice, basil, salt and pepper and add beans tossing to combine.  Pour into serving bowl or platter and garnish with fresh basil and pine nuts.

Creamy Decadent Seafood Lasagna - love this!!!  Depending on how many people you are serving you might need to make more than one of these.

3 cups fresh lump crab meat, picked over

2 Tbl. butter

1 lb. large scallops

1 lb. large fresh shrimp, peeled, deveined and shells removed

6 Tbl. butter

3 garlic cloves, minced

6 Tbl. all purpose flour

3 cups whole milk

2 Tbl. dry sherry

1 cup heavy whipping cream

1 cup fresh Parmesan cheese, grated and divided

salt and freshly ground black pepper

pinch red pepper flakes

1 (10 oz.) package frozen spinach, thawed and squeezed of water

1 (15 oz.) container ricotta cheese

1 egg

2 cups Mozzarella cheese, grated

1 large package lasagna noodles

Into a large pot of boiling salted water, add pasta and cook al dente, drain well and drizzle with a touch of olive oil.  Into a large saute pan add 2 Tbl. butter and pat the scallops dry with paper towel.  Place scallops in pan and cook about 6 minutes, turning half way through cooking time.  Drain and place into a bowl, along with crab meat.  Into the same pan you cooked the scallops, add more butter,  add shrimp, season with some salt and pepper and cook a few minutes on each side, add to bowl.  Sauce; into a large saute pan, melt the 6 Tbl. butter and add garlic, cooking and stirring for about 3 minutes, do not brown.  Whisk in the flour and cook stirring about 1 minute, add the milk and cream whisking until smooth, cooking and stirring about 6 minutes, whisk in sherry.  Remove from heat and season with salt pepper, and red pepper flakes along with 1/2 cup of Parmesan cheese, taste and adjust flavorings.  Ricotta filling; into a bowl add drained squeezed spinach, 1/2 cup Parmesan, ricotta, egg, all of the mozzarella, salt, pepper and 1 cup of the white sauce stirring to combine, taste and adjust flavorings.  Preheat oven to 375 degrees.  Into the bottom of a 13x9 baking pan add 1 cup of white sauce.  Arrange some of the cooked pasta in pan and spread with half of the ricotta/spinach mixture covering pasta completely.  Top with 1/2 cup white sauce.  Arrange some more pasta in pan and add all of the seafood mixture spreading evenly.  Sprinkle with remaining Parmesan cheese and top with 1/2 cup white sauce.  Arrange more cooked lasagna pasta and top with remaining ricotta/spinach mixture, spreading evenly and top with 1/2 cup white sauce.  Add remaining pasta and white sauce and sprinkle on more Parmesan cheese on top.  Place onto a baking sheet in case spillovers, cover with parchment paper (which you have sprayed with nonstick cooking spray and foil and bake about 1 hour, just before it's done, remove parchment and foil and continue baking until bubbly and golden brown.  Remove form oven and let rest 15 minutes before slicing.

Peppermint Bark

1 lb. white chocolate, chopped and good quality

1 lb. bittersweet chocolate, chopped and good quality

1 (12 oz.) box peppermint candy canes

1/2 tsp. pure peppermint extract, divided

1 tsp. shortening, divided

Break up the peppermint candy canes in a ziplock bag and set aside 1/4 of the pieces.  You don't want them broken too small.  Line a sheet pan with parchment paper.  Into a double boiler melt the bittersweet chocolate stirring to smooth.  Once chocolate is melted place 1/2 tsp. shortening into a small bowl and melt in microwave.  Add 1/4 tsp. peppermint extract and stir well.  Add the peppermint shortening to the melted chocolate and stir well to combine.  Pour onto the prepared baking sheet and spread evenly with an offset spatula.  Set aside, but do not refrigerate.  Do exactly the same thing for the white chocolate, but also stir in 3/4 of the crushed peppermint pieces.  Spread the white chocolate gently over the dark chocolate layer to the edge of the pan.  Immediately sprinkle top with remaining peppermint pieces.  Allow the bark to harden completely at room temperature before breaking into pieces.  This will take several hours. Bark will keep in airtight container room temperature or in refrigerator for a few months, but believe me you won't have it that long, it's too good to eat!  Also makes pretty gifts in cellphone bags tied with festive French ribbon.

Simple, Yet Delicious Berry Lemon Sorbet - I like a light dessert with a heavy meal

1 cup sugar
1 cup cold water

1 cup lightly packed fresh basil leaves

6 cups frozen mixed berries

3/4 cup fresh lemon juice

Into a medium saucepan add sugar and water.  Bring to a boil on high until sugar dissolves, stirring occasionally.  Add basil and remove from heat, cover and let stand 15 minutes.  Strain syrup into a bowl and discard basil.  Refrigerate to chill.  Into a blender puree the berries, lemon juice and cooled basil syrup until smooth.  Transfer to a metal 8-inch baking pan.  Cover with plastic wrap and freeze until firm enough to scoop, about 2 hours.  If it gets too hard to scoop, let stand at room temp. for a few minutes.  Serve in pretty bowls or glasses.  See, I told you it was easy.  Serve with  shortbread cookies.

Shortbread Cookies

1 cup butter, soft

3/4 cup powdered sugar

1 tsp. pure vanilla extract

2 1/2 cups all purpose flour

Preheat oven to 350 degrees.  Into a large bowl beat butter, powdered sugar and vanilla with a wooden spoon.  Stir in flour and if dough is too crumbly mix in 1 to 2 Tbl. more butter.  Roll dough 1/2 inch thick on lightly floured work surface and cut with cookie cutters or slice into squares or rectangles.  Place 1/2-inch apart on ungreased baking sheets. Bake 14 to 16 minutes or until set.  Remove from oven to wire rack.  Cool completely.

Bon Appetit and Merry Christmas!

The Birth of Jesus

In those days Caesar Augustus issued a decree that a census should be taken of the entire Roman world. (This was the first census that took place while Quirinius was governor of Syria.) And everyone went to their own town to register.

Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David. He went there to register with Mary, who was pledged to be married to him and was expecting a child. While they were there, the time came for the baby to be born, and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no guest room available for them.

And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.  This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”

Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, “Glory to God in the highest heaven, and on earth peace to those on whom his favor rests.” When the angels had left them and gone into heaven, the shepherds said to one another, “Let’s go to Bethlehem and see this thing that has happened, which the Lord has told us about.”

So they hurried off and found Mary and Joseph, and the baby, who was lying in the manger. When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them. But Mary treasured up all these things and pondered them in her heart. The shepherds returned, glorifying and praising God for all the things they had heard and seen, which were just as they had been told. - Luke 2: 1-20

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