Every Christmas season I try to host a few parties: one or two open houses, a cookies-and-eggnog party and a couple of dinners. Because I go all out with my decorating — lots of wreaths, garlands, trees and handcrafted vignettes throughout the house and the farm — I love to share these visions with as many friends as possible. And I love Christmas foods: the roasts, the sweets, the special things that make the holidays so memorable.
For this party, I wanted to include a special tribute and thank you to my longtime editors for the superb job they've done over the past 20 years in the creation of Martha Stewart Living magazine. My editors work so hard all year, creating stories that will inspire charming and memorable celebrations, meals and holiday festivities. Generally they decorate for the holidays out of season, sometimes crafting for Christmas in June and Hanukkah in April.
For this get-together, I insisted we have a real holiday meal at the real time, with snow on the ground and my decorations everywhere. Colleagues were invited with their families because I love to have kids in the house playing with the dogs and searching for the five cats.
I invited everyone for a brunch of delicious glazed ham; popovers with creamed spinach and fried eggs; homemade biscuits, honey fruitcakes and jams; citrus salad; many cookies; and one of my favorite Christmas drinks, pomegranate punch. I had food in the kitchen, in the servery and in the smaller of my two dining rooms. People ate with plates on their laps or in the large dining room, where the red canaries sang merrily in their cage. There were at least two trimmed trees in every room, each decorated in a new way to delight my creative staffers.
Most fun of all was the snowball fight and riding the Kawasaki all-terrain vehicle in the snow. And since it was the time of year for gift giving, I gave each guest a handmade bread board cut to resemble a slice of bread, plus a jar of homemade preserves wrapped in a festive kitchen towel. They were very well-liked gifts, I think. My only challenge? Topping it next year.
Menu:
Pomegranate Punch
Caramel-Coated Brie
Blini With Caviar
Chive and Black Pepper Biscuits
Gruyere Popover Sandwiches With Fried Eggs and Creamed Spinach
Ham With Currant-Rosemary Glaze
Mini Honey Fruitcakes With Mixed Citrus Sauce
Caramel-Coated Brie
Active time: 15 min.
Total time: 30 min.
Serves: 12
A wheel of brie is topped with a crackling layer of pecan-caramel brittle for this popular appetizer. Serve with toasted rustic bread or crackers.
1 1/4 cups sugar
1/3 cup water
eight-inch wheel of brie
20 pecans or walnuts (about 1/2 cup)
1. Prepare an ice-water bath. Heat sugar and water in a small saucepan over medium-high heat, swirling, until sugar dissolves. Cook, swirling and brushing down sides of pan with a wet pastry brush (to prevent sugar crystals from forming), until dark amber. Immediately dip bottom of pan in ice-water bath to stop the cooking.
2. Place brie on a serving platter. Dip pecans into caramel using chopsticks; arrange around edge of brie. Rewarm remaining caramel if needed and pour over top, swirling to coat and drip down sides. Let stand until hardened. Crack caramel with a knife to serve.
Ham With Currant-Rosemary Glaze
Active time: 10 minutes
Total time: 2 hours 5 minutes
Serves: 15 to 20
I garnished my ham with orange blossoms from the greenhouse and a medley of sliced citrus. A tossed salad of Boston lettuce, frisee, endive and escarole also makes a lovely accompaniment.
1 bone-in smoked ham (about 10 pounds), fat trimmed to a 1/4-inch thickness
2 cups black or red currant jelly or jam
3 rosemary sprigs
2 teaspoons fresh lemon juice
Pinch of salt
1. Preheat oven to 325 degrees. Wrap ham with parchment-lined foil. Transfer to a rimmed baking sheet. Bake for 1 hour.
2. Meanwhile, bring jelly and rosemary to a simmer in a small saucepan over medium-high heat. Cook until thick and syrupy, about 3 minutes. Stir in lemon juice and salt.
3. Transfer ham to a cutting board, and unwrap. Score fat in a diamond pattern with lines less than 1/2 inch apart using a sharp knife. Return ham to baking sheet. Raise oven temperature to 375 degrees. Brush ham with currant glaze. Bake for 30 minutes. Brush again with glaze, and bake for 10 minutes more. Remove from oven, and brush again with glaze. Rewarm remaining glaze over low heat until pourable and saucelike. Slice ham and serve with sauce.
Watch behind-the-scenes video of Martha's brunch! See the party come together, plus get prep tips, recipes, centerpieces and place cards for your own winter gatherings, at www.marthastewart.com/holiday-parties.
Pomegranate Punch
Active time: 10 minutes
Total time: 1 hour
Serves: 12
This punch is inspired by the flavors of the Middle East.
1 1/2 cups sugar
1 1/2 cups water
12 slices peeled fresh ginger (about 1/8-inch thick)
2 1/4 cups fresh mint
6 cups pomegranate juice
3/4 cup apricot nectar
2 1/2 cups seltzer
Garnish: fresh mint
1. Bring sugar, water and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint. Let stand for 30 minutes. Strain. Let cool.
2. Stir together mint syrup, juice and nectar in an ice-filled punch bowl. Add seltzer. Garnish with mint.
Blini With Caviar
Active time: 25 min.
Total time: 1 hour 40 min.
Makes: About 4 dozen
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees Fahrenheit)
1 cup all-purpose flour
Coarse salt
1/3 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated
Garnish: Creme fraiche and salmon or trout roe (www.russanddaughters.com)
1. Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
3. Heat a medium nonstick skillet over medium heat and coat with a thin layer of butter. Add a scant tablespoon batter for each blini (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray and let cool for 30 minutes. Garnish with creme fraiche and caviar.
Make ahead: Blini can be refrigerated for up to 2 days. Warm in low-temperature oven before serving.
Chive and Black Pepper Biscuits
Active time: 10 min.
Total time: 55 min.
Makes: 2 dozen
Chives and freshly ground pepper add a surprising bite to these biscuits.
4 cups all-purpose flour, plus more for surface, fingers and biscuit cutter
3 tablespoons finely chopped chives
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
Salt and freshly ground pepper
2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups low-fat buttermilk
1. Preheat oven to 375 degrees. Whisk together flour, chives, baking powder, sugar, baking soda, 1 teaspoon salt and 2 teaspoons pepper. Cut in butter with a pastry cutter or rub in with your fingers until mixture resembles coarse crumbs with a few large pieces remaining.
2. Stir in buttermilk. Dough should be slightly sticky; do not overmix.
3. Turn out dough onto a lightly floured surface and pat into a 1 1/2-inch-thick round using floured fingers; do not overwork dough. Using a floured 2-inch cutter, cut out 24 biscuits.
4. Transfer biscuits to a baking sheet, spacing 1 1/2 inches apart. Bake, rotating sheet halfway through, until golden and flecked with brown spots, 20 to 22 minutes. Transfer biscuits to a wire rack and let cool.
Gruyere Popover
Sandwiches With Fried Eggs and Creamed Spinach
Active time: 45 min.
Total time: 2 hours 15 min.
Serves: 12
The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
Gruyere Popovers (recipe follows)
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach (recipe follows)
12 or 24 slices cooked bacon
1. Split popovers in half and toast on a baking sheet under broiler for 2 minutes.
2. Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
3. Fill split popovers with 1?3 cup creamed spinach, 1 fried egg and 1 or 2 bacon slices.
Gruyere Popovers
Active time: 10 min.
Total time: 1 hour
Makes: 12
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
2 1/2 cups whole milk
2 1/2 cups all-purpose flour
Coarse salt
6 large eggs
Unsalted butter, softened, for pans
1 cup coarsely grated Gruyere cheese (3 ounces)
1. Preheat oven to 425 degrees. Whisk together milk, flour and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).
2. Heat two 6-cup popover pans (www.fantes.com) in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.
3. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.
Creamed Spinach
Active time: 20 min.
Total time: 20 min.
Makes: 4 1/2 cups
Sauteed shallots and a creamy sauce turn steamed spinach into a satisfying filling for breakfast sandwiches.
5 pounds fresh spinach (or 2 1/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves
2 tablespoons unsalted butter
2 shallots, minced
1/4 cup all-purpose flour
3 cups whole milk
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
1. Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1/2 cups.)
2. Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.
Mini Honey Fruitcakes
Active time: 20 min.
Total time: 1 hour 30 min.
Makes: 1 dozen
Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.
For the fruitcakes:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 1/2 sticks unsalted butter
1/2 cup sugar
1/3 cup honey
1/4 cup apricot jam
2 large eggs
1 cup ricotta cheese or 3/4 cup whole milk
1 cup pecans or almonds, toasted and ground
1 cup coarsely chopped dried apricots (5 ounces)
3/4 cup chopped dried cranberries or cherries (5 ounces)
For the honey glaze (Makes 1/2 cup):
1/2 cup honey
2 tablespoons fresh lemon juice
Pinch of salt
Garnish: dried apricots, cranberries, or cherries
1. Preheat oven to 325 degrees. Whisk together flour, baking powder and 1 teaspoon salt.
2. Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
3. Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
4. Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan and cook for 3 minutes. Stir in lemon juice and salt.
5. Brush fruitcakes with glaze and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool.
Serving idea: Serve fruitcakes with Mixed Citrus Sauce
Mixed Citrus Sauce
Active time: 20 min.
Total time: 20 min.
Makes: About 2 1/2 cups
The tartness of this sauce offsets the sweetness of the fruitcakes.
1 1/2 cups sugar
3 tablespoons cornstarch
Salt
2 cups warm water
1 stick unsalted butter, cut into small pieces
1 tablespoon finely grated lemon zest plus 1/2 cup fresh lemon juice (from 2 lemons)
1/4 cup blood-orange and lime juice (mixed or one or the other)
1. Combine sugar, cornstarch and 1/4 teaspoon salt in a medium saucepan. Whisk in water. Bring to a boil, whisking. Continue to boil, whisking, until clear and thick, about 6 minutes more.
2. Stir in butter, lemon zest and citrus juices. Cook, stirring regularly, until smooth, 2 to 3 minutes more.
Storage: Sauce can be refrigerated for up to 2 weeks.
Raspberry Jam gifts
Active time: 20 min.
Total time: 40 min.
Makes: About 4 cups
3 pounds fresh raspberries
4 1/2 cups sugar
4 1/2 teaspoons fresh lemon juice
Pinch of coarse salt
1. Place a few small plates in the freezer. Stir berries, sugar, lemon juice and salt in a large heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
2. Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
3. Strain about half of the jam; discard seeds. Return strained jam to pot. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
Storage: Jam can be refrigerated for up to one month.
Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., 9th floor, New York, N.Y. 10001. Questions may also be sent by e-mail to: mslletters@marthastewart.com. Questions of general interest will be answered in this column; Martha Stewart regrets that unpublished letters cannot be answered individually. For more information on the topics covered in the Ask Martha column, visit www.marthastewart.com.)© 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.