Happy Holidays from the Practical Gourmet! The snow is falling, the ovens are on and our homes are aromatic with cookie baking, soup making and I have already begun menu planning for NYE! I want to share with you easy and versatile dishes (and a cocktail of course!) for an inviting celebration with family and friends.
     Your buffet table should be colorful, both the food and décor Remember to incorporate different platter shapes, sizes and heights. Pull out the pedestal cake platters to give your table style and depth.
     Amphora's table runners, candles and holiday ornaments will also provide the "sparkle" in decorating your holiday buffet table. Stop by soon to see what unique items you can add to your table!

A festive holiday cocktail with a unique color and taste to toast 2010. Recipe is for 10 glasses.

     20 Tablespoons blood orange juice (6 blood oranges)
     10 t. grenadine
     20 teaspoons Grand Marnier
     10 - 2" inch segments of the blood orange zest
     2 bottles of Champagne

• In each glass, combine 2 T blood orange juice, 1 t. grenadine, 2 t. Grand Marnier. Twist the zest, add to the glass, Swirl to combine, add the champagne and serve.
• For the most festive look of the cocktail, dip the rim only in the blood orange mixture, then dip the rim with sugar. Cheers!

I love arugula and the peppery taste of the green. Feel free to use a mixture of other greens for this elegant salad. Dressing is easy and can be made a day or two ahead of time. Just re-heat and toss with greens.

     1 1/4 cup dried cranberries
     1/2 cup tawny port
     5 oz. bacon chopped or pancetta
     2 shallots minced
     1 garlic clove minced
     1/3 cup olive oil (or less – to your taste)
     1/2 cup toasted pine nuts
     1/4 c red wine vinegar
     2 t. sugar
     2 heads of mixed greens, arugula or one of each
     Goat cheese or blue cheese crumbles

• Sauté pancetta or bacon in heavy large skillet medium low. (8 minutes) or until done... Take bacon out, add shallots and garlic to the bacon fat. (2 minutes or until shallots/garlic look sautéed)
• Add the vinegar and sugar, then whisk (may need to transfer to bowl) oil into mixture until it looks and tastes right. May not need the full 1/3 cup. Taste it.
• Then stir in the cranberry mix. Serve hot dressing over greens of your choice. (Spinach, field greens) top with pine nuts and goat cheese or blue cheese.

This fabulous roast MUST be prepared 2-3 days ahead of time for optimum flavor. Perfect for a party and for the garlic lover.

     3 lb pork tenderloin roast
     6 cloves garlic
     2 t salt
     2 T parsley (fresh)
     1 T paprika (dried)
     1/2 t oregano (dried)
     1/4 C olive oil

• Smash garlic and salt together. Add parsley, paprika, oregano and olive oil. Marinate roast 2-3 days in the refrigerator (wrap tightly) in saran wrap AND foil. Place in zip lock or Tupperware.
• Bring to room temperature. Bake for 15 minutes at 450 degrees, then 45 minutes at 350 degrees. Let sit for 10 minutes covered, and then slice. May be eaten hot or at room temperature. *If you want to incorporate potatoes, add sliced potatoes to roasting pan after the 1st 15 minutes.

The following Marinade is one of my favorites. I promised versatile easy recipes that can be prepared ahead of time. This can be used to marinate shrimp, then grill them, or marinate beef tenderloin and grill/bake. Reserve some marinade when you prepare, to reduce and drizzle over the shrimp or beef. Garnish the shrimp or the beef with roasted asparagus and red peppers cut in one inch pieces. You can also add pineapple chunks.

     3 strips tangerine zest
     1/2 C soy sauce
     1/2 C sugar
     1/2 c tangerine juice
     1/4 c Asian sesame oil
     2 cloves garlic peeled and crushed
     2 slices peeled fresh ginger
     2 whole star anise
     1/2 t cornstarch in 2 tsp water
     1 T sesame seeds, toasted
     2 scallions, finely chopped green only, for garnish

• Combine soy sauce, sugar, tangerine juice, zest, sesame oil, garlic, ginger and star anise. Pour over beef (marinate one day) or shrimp (marinate 2 hours).

We all have recipes passed down by our Moms. Thanks to my Mom Marilyn, for introducing this simple rice recipe that complements Seafood, Beef and Poultry.

     2 yellow onion, chopped finely
     2 cup rice
     6 T butter
     1 1/2 t basil
     1 1/2 t marjoram
     1/2 t thyme
     1/2 t curry
     1 t sage
     2 t salt
     6 C Chicken Broth

• Brown the rice and onion in butter. Add all dry herbs. Add chicken broth. Bring to boil, cover and simmer for 30 minutes. Makes 6 Cups

     Mangoes, blueberries, strawberries – choose a mixture of color
     Lemon juice
     Lemon zest
     Plain Yogurt – 1 pint
     Honey
     Package of mint leaves
     Slivered almonds

• Combine plain yogurt (you can use non-fat) and honey to your liking.
• Add zest of 1/2 lemon and 1/2 t lemon juice (taste and add more if you like).
• Fill martini glass with fresh fruit; add a generous dollop of the yogurt, garnish with slivered almonds and mint leaves.

These are so easy to make. You can purchase the shells at an Italian grocer in Edison Park, and make the filling a day ahead of time.

     2 lbs. ricotta
     1 1/2 C powdered sugar
     4 t vanilla
     1/2 C citron peel (Italian grocer), chopped finely
     1/2 C orange peel (Italian grocer), chopped finely
     1/4 c chopped semi sweet chocolate
     Unsalted dry chopped pistachios

• Push ricotta through fine mesh sieve.
• Fold in 1 1/2 C powdered sugar.
• Add 4 t vanilla.
• Mix finely chopped 1/2 c citron and 1/2 c orange peel.
• Add 1/4 c chopped semi sweet chocolate.
• Sprinkle ends of Cannoli’s with chopped pistachios.
• Fill a gallon size zip lock bag with the filling. Cut a small tip in the corner and squeeze the filling into the Cannoli shells. This is your pastry bag.