As a very busy caterer, I often receive requests from hosts, hostesses and guests for specific diets or, shall I dare say, ”dietary restrictions”.
Most recently, dairy-free, gluten-free and nut-free foods are the most often required.
With these parameters, I have constructed a wonderful “open house” menu — by the way, many of these great offerings were served last week at three parties we catered at The Americana, in Manhasset.
Invite your friends for a fabulous “open house” and serve the following delectable hors d’oeuvres.
Set up a self-serve bar with plenty of glasses, for the Kir Royale, and mugs, for the mulled wine and you are off to a great party.
All the hors d’oeuvres are easily assembled and plattered earlier in the day, allowing you to be a guest and host and/or hostess with the mostest at your own party.
Of course, if you want to make it easier, hire a caterer or a few extra hands to help, circulate and, most importantly, clean up.
The holidays are for enjoying friends, family, camaraderie and being grateful for good health, happiness, peace and delicious foods.
I only hope that you love entertaining as much as me.
Menu
Serves 12
Kir Royale
Super Simple Mulled Wine
Filet with Cornichons
Marinated Skewered
Shrimp
Ridiculously Easy
Skewered Chicken
Artichoke Mousse
on Endive
Kir Royale
2 bottles chilled
Champagne or Prosecco, if
you are feeling economical
1 bottle chilled Creme de
Cassis or Blackberry
Liqueur, if you are feeling
economical
2 bags ice
12 champagne flutes
1. On your bar, or a table, place a very large bucket and fill it with ice. Put Champagne flutes next to the bucket.
2. Place Champagne in bucket.
3. Fill each Champagne flute with 1/4 Cassis or Blackberry Liqueur.
4. Let guests add their chilled Champagne.
Super Simple
Mulled Wine
2 bottles red wine
10 cinnamon sticks
2 tblsps. cloves
4 pieces Star Anise
1 cup Triple Sec or
Cointreau
1 orange cut in quarters
12 mugs
1. Place all of the above slow cooker and cook on low for at least 4 hours.
2. Put mugs around the slow cooker; have a ladle accessible.
3. Let guests help themselves to mulled wine.
P.S. Makes your home smell great too.
Filet With
Cornichons
1 roasted filet, medium
rare, sliced
1 bottle cornichons,
drained
Fancy tooth picks
1. Take 1 piece of filet, place a cornichon at one end and roll it up.
2. Skewer the filet/cornichon and serve.
NOTE: May be made 6 hours in advance
Marinated
Skewered Shrimp
1 lb. 20-26 peeled shrimp,
cooked (You may
easily buy a shrimp ring
and use this rather than
cooking from scratch)
1/2 bunch parsley
2 tblsp Dijon mustard
2 tblsp white balsamic
vinegar
1/8 cup of olive oil
1. In a food processor, fitted with a steel blade, pulse parsley, mustard and vinegar.
2. With processor running, slowly add oil.
3. Place contents of processor in a large container. Add shrimp, toss to coat. Let marinate 2 to 24 hours.
4. Skewer and serve.
Ridiculously Easy
Skewered Chicken
1 lb. chicken tenderloins,
cut into cubes
1 qt. chicken stock
16 oz. of your favorite
ranch dressing
1. Bring chicken stock to a boil in a large pot. Add chicken cubes and cook until done, approximately 8 minutes.
2. While chicken is cooking place your “favorite ranch dressing” in a large bowl
3. Remove chicken. with a slotted spoon or spider strainer, and put into ranch dressing. Toss to coat — save chicken stock for a later use.
4. Refrigerate until serving; a minimum of 2 hours, maximum 24 hours.
5. Skewer chicken on fancy picks and serve.
Artichoke Mousse
on Endive
2 jars of marinated
artichokes, drained
1 bunch parsley, divided
1/2 cup of dairy-free
mayonnaise
4 endive, separated, cut
into individual leaves
Salt and Pepper
1. In a food processor, fitted with a steel blade, puree artichokes. Add 3/4 bunch of parsley leaves, puree again. Scrape down sides.
2. Add mayonnaise and puree until smooth.
3. Taste for seasoning. Add salt and/or pepper, if necessary.
4. Place artichoke mousse in a pastry bag, fitted with a large tip (I use Ateco products only!)
5. Pipe mousse on each endive spear and garnish with a parsley leaf or parsley that has been cut into strips.
I adore my herb scissors, which chiffonade everything and are sold at Culinary Architect, 28 Chestnut Street, Greenvale, for $17.50 each.
These scissors turn any and everything into even small strips — a great truc and trick of the trade.
P. S. If you are completely stressed about entertaining over the holidays, Culinary Architect Catering will help you enjoy.
From food to staff, we will handle all your needs professionally and with a smile.
How priceless is that?
Our order deadline is Saturday, Dec. 17 for Christmas Eve, First Night of Chanukah and Christmas Day.
Don’t forget about adding our world famous latkes to your celebrations!
Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties.
She lives in Manhasset with her husband and son.
Dairy, gluten-free holiday open house
By Alexandra Troy
