Holiday Party 2017

Trifle topped with pomegranate seed and edible silver stars.

Twinkly lights, little houses, polar bear. Kevin’s note left for me about what he did and didn’t get done after I went to sleep Saturday night.

  

Four big brownies from the bakery section, cut into fourths, topped with little candies from Michael’s. (Best petit four cheat ever — took five minutes, and the kids loved them.) Array.

 

Cheese board (I’ve decided that I much prefer the cluttered cheese board style with everything higgledy-piggledy than the more separated out style; more inviting, I think. People are more likely to dive right in. My absolutely favorite current combo is TJ’s raisin-rosemary crackers, blue cheese, and honey. Oh my god, that’s delicious. Cheddar and Major Grey’s chutney is also a nice (and effortless) nod to desi flavors).
 
Love cake and milk toffee with powdered sugar — so pretty.
 
Nuts and nutcracker, which honestly, I mostly put out for the idea of it, though I did notice one child trying to crack nuts. I think I need a larger nutcracker for the walnuts, though, as I find that one close to impossible to use with them.
 
Cranberry-orange scones and clotted cream and jam and lemon curd, all courtesy of Whole Foods, because I ran out of time to bake my own, oh well.
 
Trifle and strawberry teacakes, the latter of which I hadn’t planned on at all, but when I saw them in the bakery section at Jewel, I couldn’t resist, because they were just so pretty. But I have no idea if they taste good — there were all eaten before I got to try one. Clearly I must buy more.

Charcuterie — Harry & David’s sesame honey mustard with pretzels (a holiday gift from Pam, our contractor) is addictively good, and pairs beautiful with some olives and cured meats from Costco (I really love how the Costco antipasto meat comes in separate little square packages, making it really easy to refill your platter only as much as needed during the party, saving the rest for another day. It’s the little things that make hosting easier).

Mango-ginger shortbread.  

Our very classy holiday chains (Kavi wanted to make some, and I wanted some that would go with the white and silver decor in the dining room, so I found some pretty metallic paper in silver, gold, and pink…), fresh flowers (I like how the bells of Ireland look like little trees).

Ellie patiently waiting for the party (and the food-dropping) to start. Ellie LOVES parties.

Party prep would have gone much less smoothly if Kat hadn’t put in a few hours Saturday and a few more Sunday morning — aided and abetted by Katy and Tiffany who had gotten the time wrong and arrived four hours early, but stayed to help anyway. 🙂 I am now convinced that I need to just plan on a few friends who commit to coming early, if I have a hope of pulling off this kind of party in a reasonable manner, surgery or no surgery. (Although particularly appreciated post-surgery.)
 
Kat made modern art with the mushroom sandwiches. They were yummy, but if there was a food failure at the party, they were these — I keep thinking that curried creamy mushroom will go well with wheat bread, and that will differentiate them visually from the cucumber sandwiches and ribbon sandwiches, and that’s all true — but I think it’s just not visually appealing enough. Maybe if they were labelled, so people knew what they were? But there were LOTS left, when everything else had been basically devoured, and I’m pretty sure that happened the last time I made mushroom sandwiches with wheat bread too, so going back to white bread next time, and we’ll see if they do better. Per usual, the Pepperidge Farm Very Thin white bread (that I can only find at Jewel) was perfect for tea sandwiches, and I will be sad if they ever stop carrying it. I clean them out every time I’m prepping for a tea party.
 
Cranberry juice cocktail with ginger ale, fresh cranberries and pomegrante seeds for the punch, couldn’t be easier. A few pieces of decor I just adore — the running deer on that candle stand (“And the rising of the sun, and the running of the deer…”), that little Santa with owl and crown of candles, and that ridiculous swan vase. It’s so goofy, but I love it anyway. One shouldn’t love material objects so much, but I have such a weakness for pretty things…

I forgot to take photos of people until close to the end, but I think we had about 70 folks over the course of four hours. It never got too crowded, though, because people mostly only stayed for an hour or two; there’s so much going on around here this time of year, and people had multiple commitments. Lots of ebb and flow, which means, I think, that the house could probably handle double that number of people without too much trouble for this kind of party. Good to know!  

Kavi and I were sparkly reindeer antler twins (and that adorable mistletoe dress, because I know someone is about to ask me, is from Modcloth and I love it). MagnaTiles happily occupy children of all ages (and adults too), but are particularly nice to have around for the toddlers, so their parents can get a break and breathe a little.

The seeni sambol appetizer was not entirely successful; more on that anon. I have some ideas for next time.
But the patties came out perfectly, the mackerel cutlets ditto. The rolls were rolled a little too large, for the most part (Kev and Kavi need practice!), but cut in half they made perfect portions. Those all got devoured very quickly!  We prepped them all a day or two beforehand, and then held them in the fridge until the last hour before the party, then fried right then, so they were lovely and fresh. (Okay, I got a little behind, so I was still frying during the first hour of the party, but in theory, it would have worked beautifully. And people didn’t seem to mind.)
   
 
Making the ribbon sandwiches (and mushroom tea sandwiches) in advance worked perfectly. We assembled the sandwiches the night before (untrimmed), stacked them in foil trays, lay a clean, damp tea towel on top, wrapped the whole thing in plastic wrap, and put it in the fridge. Trimming the ends off and cutting them small the next day was fast, and they came out great — not too soggy, not too dry. Thanks to Roshani and Ann‘s family for the tips — we’ll be doing this from now on, as it really decreases the harriedness on the day of the party!
 

Pem’s daughter was perfectly iconic in her little Christmas dress, and cheerfully posed in front of our tree.

With Deno Andrews and Anand Whyte.

Kavi and Kevin’s marshmallows.

When I realized that we had inadvertently worn completely matching outfits — it was not planned! — I made  Kevin pose with me, even though he hates photos, because I am a terrible wife.  Somehow he puts up with me anyway.  He even tolerated reindeer antlers poking his nose (I forgot I was wearing them).  Such a nice guy. Thanks to Kavi for the photos, and for making Daddy laugh.
 
That’s it, folks!  Holiday party 2017.

    

Spicy Coconut Milk-Chocolate Truffles

10 ounces dark chocolate chips
½ c. canned coconut milk
½ t. salt
1/4 – ½ t. cayenne
1 t. maple syrup (or treacle)
red cocoa powder for dusting

1. Add chocolate, coconut milk, salt, cayenne and maple syurp to microwave safe bowl and heat for 30 seconds, take out stir, and repeat until chocolate is melted. Refrigerate for about 3 hours until set.

2. Scoop and roll ganache into small balls, then roll in cocoa powder to coat. Refrigerate until ready to serve.

 

Chai Spice Truffles

This is based on a recipe by Giada de Laurentiis, but uses individual spices, rather than chai tea packets; I’ve also adjusted the amount of cream so it will set better.
 
1 1/4 cups heavy cream
7 bags black tea
1/8 t. cardamom
1/8 t. cloves
¼ t. nutmeg
¼ t. cinnamon
1/4 teaspoon salt
9 ounces dark chocolate chips
½ c. coconut flakes
 
 
1. Combine the heavy cream, tea bags, and spices in a small saucepan. On medium-low heat, warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat.
 
2. Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes.
 
3. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl until smooth and completely blended. Refrigerate for about 3 hours until set.
 
4. Scoop and roll ganache into small balls, then roll in coconut flakes to coat. Refrigerate until ready to serve.
 
 

Mango-Ginger Shortbread (Redux)

Made it again, and this version is the winner, I think — it holds together beautifully, and tastes delicious. There’s just a hint of lemon flavor; the mango and ginger notes dominate. Kavya said when we were baking last night, “It looks like Sri Lankan food!” She has come to believe that Sri Lankan food is mostly yellow and orange, which is not entirely true, but not entirely wrong in this case, since this is a pretty Sri Lankan-flavor-inflected shortbread.

2 sticks unsalted butter (1 c.), chopped coarsely
3/4 c. sugar
1 t. salt
zest of one lemon
1/2 t. lemon extract
2 c. flour
1/3 c. crystallized ginger, chopped fine
1/3 c. dried mango, chopped fine

1. Preheat oven to 300.

2. Cream butter, sugar, salt, lemon zest, and lemon extract until well blended. (I use an electric hand mixer for this.)

3. Add flour and beat until it consolidates into a very crumbly dough.

4. Gently stir in ginger and mango.

5. Press into a molded shortbread tin and bake 20 minutes. Unmold, slice apart into separate cookies, and let cool.

Delicious with a nice cup of tea!

Mango-Ginger Shortbread

This one is barely a recipe — more of an experiment. This is Kevin shortbread, because he loves shortbread, mango, and ginger. We used the King Arthur Flour shortbread recipe, and mixed in half a cup of mango pieces and half a cup of crystallized ginger pieces.

Kev and I both found it delicious, but it didn’t hold together quite as well as I would have liked, I think because I typically only fill my shortbread pan halfway deep, so I get 18 reasonable sized cookies out of a batch instead of only 9 really big ones. But for this recipe, it might have worked better to just go for it with the big cookies.

 

Alternately, I think you could reduce the amount of mango and ginger to a 1/4 c. of each, and the cookies would hold together better. Still, yum. The trick will be not eating them all before our holiday party on Sunday. The way shortbread cookies melt in your mouth, leaving that last little salt-butter lingering…