Category: Holiday

Posted on

Chicken Patties

I ran out of canola oil while setting up to deep-fry these; luckily Kat (who lives across the way) had some coconut oil she could send over with a child. So I fried in a combo of the two, which I think was perhaps perfect — the canola gave the characteristic crispiness, and the coconut gave some extra richness. I hadn’t fried in coconut oil before, though, and was really surprised when I put the first patty in — it foamed up dramatically (which may have had something to do with combining the two oils — I’m not sure)! I called Kevin over to make sure I wasn’t doing something wrong. But all was very well, and they were soon devoured. (Pictured below is a double-batch, filling three plates.)
 
Patties (usually Chicken)
(2 hours, makes about 30)
 
These are classic party appetizers (or short-eats, as we call them); patties can also be made with a mix of meats — chicken, beef and pork work well together. The filling may be made in advance and frozen if desired, or you can go all the way to filling the patties and then freeze them in layers, with sheets of parchment paper to separate, before the final frying step. That makes it easier to manage prep for a big party. Allow patties to thaw completely before frying.
 
Patty pastry:
2 cups plain flour
1/2 rounded tsp salt
3 TBL butter
1/4 cup thick coconut milk
2 egg yolks, beaten
peanut oil for frying
 
Filling:
2 1/2 lbs boneless chicken thighs
2 TBL ghee or oil
1 medium onion, finely chopped
8 curry leaves, on the stalk if possible
2 rounded tsp Sri Lankan curry powder
1 rounded tsp ground turmeric
1/4 rounded tsp ground cloves
1/4 rounded tsp ground cinnamon
1/2 rounded tsp ground black pepper
2 rounded tsp salt
2 strips lemon rind (or roughly that amount of lemongrass)
1/2 cup thick coconut milk
1-2 lightly-beaten egg whites for sealing pastry
 
1. Make filling. Put chicken into a saucepan with just enough water to cover, bring to a boil, cover and simmer for 20 minutes. Cool chicken, remove from pot (reserving stock), and mince. (In a food processor is fine.)
 
2. Heat ghee in a saucepan and fry the onion and curry leaves until onion is soft and starts to brown. (Leaving curry leaves on the stalk will make it easier to remove them at the end.) Add the curry powder, turmeric, cloves, cinnamon, pepper, and salt and stir well. Add about 1 1/2 cups of the leftover stock. Add lemongrass and the minced chicken. Mix well and simmer gently until chicken is tender and liquid almost evaporated.
 
3. Add coconut milk, stir, and cook uncovered until coconut milk is absorbed.
 
4. Remove from heat. When cool, pick out the lemon rind or lemongrass and the curry leaves.
 
5. Make pastry: Sift flour and salt into a bowl and rub in the butter with your fingertips. Add the coconut milk and egg yolks mixed together and knead lightly to a smooth dough. If necessary, add a little extra milk or flour.
 
6. Wrap dough in parchment paper and chill for 30 minutes.
 
7. Take one quarter of the dough at a time and roll out very thinly on lightly floured board. Cut into circles using a large cookie cutter about 3 inches in diameter.
 
8. Put a teaspoonful of the filling on the pastry rounds. Wet the edges of the pastry with egg white, fold over to make half circle and press edges firmly together to seal. Ornament the edge by pressing with a key or the tines of a fork.
 
9. When all the patties are made, fry a few at a time in deep hot oil. Drain on layers of paper towels and serve warm. Can be made ahead and refrigerated (or frozen)—reheat in a 350 degree oven.
Posted on

Ribbon Tea Sandwiches

Ribbon Tea Sandwiches (Carrot, Beet, and Spinach)
(1 1/2 hours, serves dozens)

These are a favorite across Sri Lanka, and are made with a variety of vegetables—some use asparagus instead of spinach, for example. They are quite ridiculously pretty, with their contrasting stripes of color, and are a staple at Christmas parties and other festive events. They are just a little spicy, but spice levels may be adjusted up or down, as desired. I like mine tangy, but if you don’t like tang, leave out the vinegar, and they will still be quite tasty.

NOTE: These are quite time-consuming to assemble; I usually try to make sure I have at least a pair of hands to help at that stage.

Ingredients:
1/2 pound carrots, peeled and coarsely chopped
1/2 pound beets, peeled and coarsely chopped
1 10 oz packet frozen chopped spinach, thawed, with the excess water squeezed out
3 Thai green chilies
1 8 oz package cream cheese
1 stick butter
1 cup mayonnaise
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
3/4 tsp white pepper (black is also fine)
3 TBL vinegar
1 1/2 tsp salt
3 loaves thin white bread (recommended: Pepperidge Farms Sandwich Bread or Very Thin, if you can find it) Note: Each sandwich uses 4 slices of bread. Each large sandwich will be cut into four bite-size sandwiches

Recipe:

1. Chop carrots finely in food processor with one green chili. Add 1/3 package cream cheese, 1/3 stick butter, and 1/3 cup mayo. Add 1/2 tsp onion powder, 1/2 tsp garlic powder, ¼ tsp white pepper, 1 TBL vinegar, and 1/2 tsp salt. Combine until smooth, taste seasonings and adjust if desired, and transfer spread to a separate bowl. Rinse out food processor.

2. Repeat process with beets + chili, and then again with spinach + chili.

3. Spread carrot mixture on a slice of bread. Place second slice of bread on top and spread with beet mixture. Place third slice of bread on top and spread with spinach mixture. Place final slice of bread on top. Using a serrated bread knife, gently cut off the edges. Cut each large sandwich into four triangles. (I recommend cleaning the blade between cuts with a wet paper towel if you want to avoid beet mixture staining the bread.) Arrange beautifully on a plate and serve.

Note: If not serving immediately place in a large storage container and lay a moist paper towel on top of the sandwiches to keep them fresh. Alternatively, you can prepare the sandwiches the night before, not cutting them, wrap each large sandwich individually in plastic wrap, and then cut them when you’re ready to serve. That does take quite a bit of plastic wrap, though!

Note 2: When I cut off the crusts, I save them and throw the bag of crusts in the freezer. And then, when I’m feeling like cozy comfort food, I take some leftover curry, stir in the crusts (still frozen is fine), and sauté it for oh, five minutes or so, until the bread has sopped up all the liquid. Essentially a Sri Lankan version of a hot panzanella. Yummy and comforting.

Posted on

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.