Items related to Celebrations 101
The author of the bestselling 101 series (Thanksgiving, Christmas, and Barbeques) serves up a year-round array of festive holiday menus and recipes for hassle-free gatherings of any size and for any occasion.
Even veteran cooks get the jitters when it comes to playing host. Now Rick Rodgers applies his foolproof technique to parties large and small, making get-togethers with family and friends simplicity itself. In Celebrations 101, you’ll find twenty menus and more than one hundred recipes for entertaining with pain-free panache. Rodgers makes it a breeze to throw parties throughout the year:
· Kick off the New Year with Baked Ham and Pineapple Chutney Glaze; Yam and Yukon Gold Potato Salad with Mint; and Five-Spice Hot Apple Cider
· Spice up Mardi Gras with Warm Red Bean and Andouille Dip and a Sweet Potato King Cake
· Wow Mom on Mother’s Day with Baked Marscapone-Stuffed French Toast and Berry-Maple Compote
· Savor a summer evening with an alfresco supper of Pork Tenderloin Tonnato; Rice, Cherry Tomato, and Basil Salad; and Lemon Mousse and Blueberry Parfait
· Make your Thanksgiving unique with Sherried Crab Bisque, Herbed Turkey Breasts with Cranberry-Merlot Sauce, and Pumpkin Tart with Hazelnut
· Prepare a traditional Italian Christmas Eve dinner of Seafood Salad and Veal and Ricotta Lasagna, finished off with a mouthwatering Pear Zuppa Inglese
Celebrations 101 also features Rick’s signature timetables and shopping lists, your blueprint for truly stress-free, no-fuss feasting. From Easter dinner or a Passover Seder to elegant cocktail parties and a Christmas Cookie Swap, here are dozens of recipes for memorable events that cooks will enjoy as much as their guests.
Even veteran cooks get the jitters when it comes to playing host. Now Rick Rodgers applies his foolproof technique to parties large and small, making get-togethers with family and friends simplicity itself. In Celebrations 101, you’ll find twenty menus and more than one hundred recipes for entertaining with pain-free panache. Rodgers makes it a breeze to throw parties throughout the year:
· Kick off the New Year with Baked Ham and Pineapple Chutney Glaze; Yam and Yukon Gold Potato Salad with Mint; and Five-Spice Hot Apple Cider
· Spice up Mardi Gras with Warm Red Bean and Andouille Dip and a Sweet Potato King Cake
· Wow Mom on Mother’s Day with Baked Marscapone-Stuffed French Toast and Berry-Maple Compote
· Savor a summer evening with an alfresco supper of Pork Tenderloin Tonnato; Rice, Cherry Tomato, and Basil Salad; and Lemon Mousse and Blueberry Parfait
· Make your Thanksgiving unique with Sherried Crab Bisque, Herbed Turkey Breasts with Cranberry-Merlot Sauce, and Pumpkin Tart with Hazelnut
· Prepare a traditional Italian Christmas Eve dinner of Seafood Salad and Veal and Ricotta Lasagna, finished off with a mouthwatering Pear Zuppa Inglese
Celebrations 101 also features Rick’s signature timetables and shopping lists, your blueprint for truly stress-free, no-fuss feasting. From Easter dinner or a Passover Seder to elegant cocktail parties and a Christmas Cookie Swap, here are dozens of recipes for memorable events that cooks will enjoy as much as their guests.
"synopsis" may belong to another edition of this title.
About the Author:
Excerpt. © Reprinted by permission. All rights reserved.:
RICK RODGERS is the author or coauthor of more than twenty books, including The Carefree Cook, Kaffeehaus, and Thanksgiving 101, Christmas 101, and Barbecues 101. He was also named cooking teacher of the year by Bon Appétit and is a frequent guest chef on radio and television. Rick Rodgers lives in New Jersey.
A New Year's Day Open House
New Year's Day is, of course, the beginning of the New Year, but it is also the close to the holiday party season. With the house still decorated and the tree still sparkling with lights, I like one more chance to enjoy the special atmosphere. Plus, after all of the shopping, wrapping, and running around, the pressure is finally off. So, I throw open my doors for the day and invite friends over for a low-key meal. Because most people will have partied hard the night before, the atmosphere should be casual, and this menu has a down-home feel, as well.
Serves 12
Baked Ham with Pineapple Chutney Glaze
Green Bean Salad with Toasted Pecan Vinaigrette
Yam and Yukon Gold Potato Salad
Fresh Rolls, Mustard, and Mayonnaise*
Jean's Flat Apple Pie
Five-Spice Hot Apple Cider
*Recipe not included
The guests at my open house are usually people who have not recently been at any of my other holiday parties. Many of my friends travel during Christmastime, but they have made it back home by New Year's Day. This party lets me catch up with friends and family I may not have seen for a while.
At any open house, people will come and go over a few hours. Some will come for a full meal, others will just have a light bite. Smoked ham offers many possibilities. Offer fresh rolls, mayonnaise, and mustard on the table, and guests who just want a snack can make sandwiches. Those with larger appetites can load up a plate with sliced ham and the green bean and potato salads. A beautiful, glazed whole ham looks terrific on a buffet. The ham and salads can stay at room temperature for up to two hours, giving the host or hostess more time to spend with guests. If you think you are going to have the food out for longer than that, put out smaller amounts and replenish with fresh food every hour or so.
For appetizers, choose a couple of items from the Holiday Cocktail Party menu on page 267, or make your favorite dip. Keep the beverage selection simple and light on the alcohol. It's best to serve something nonalcoholic, like the five-spice hot apple cider, and let guests add their own rum if they wish.
Baked Ham with Pineapple Chutney Glaze
Makes 12 to 16 buffet servings
Make Ahead: The ham is best baked right before serving.
I'm always fussing with my baked ham recipe, looking to perfect the time-honored combination of rich smoky ham and sweet-tangy pineapple. I think I can stop experimenting now, because this version is just right. Always start with the best ham you can find, which should have a minimum of additional flavorings or glazes. I go out of my way to buy a shank-end half ham from a Polish butcher whose product is highly regarded, and it is worth the trip.
One 9-pound shank-end smoked ham, on the bone
Pineapple Chutney Glaze
1 tablespoon vegetable oil
1/3 cup minced onion
2 tablespoons grated fresh ginger (use the large holes on a box grater)
1 jalapeño, seeded and minced, or more to taste
2 garlic cloves, crushed through a press
1 cup pineapple preserves
1 tablespoon dry mustard
1. Position the rack in the center of the oven and preheat to 325°F. Line a large roasting pan with aluminum foil (this ensures easy cleanup) and lightly oil the foil.
2. Using a sharp knife, trim off all of the skin, leaving a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer. Score the fat into a diamond pattern. Place the ham in the pan, with the cut, flat side down and the shank pointing straight up. Pour 3 cups of water into the pan.
3. Bake the ham, basting occasionally with the water in the pan, until a meat thermometer inserted in the thickest part of the ham without touching the bone reads 125°F, about 2 1/2 hours.
4. Meanwhile, make the glaze. Heat the oil in a medium saucepan over medium heat. Add the onion, stirring often, until the onion is golden, about 5 minutes. Add the ginger, jalapeño, and garlic and cook until the garlic is fragrant, about 1 minute. Add the pineapple preserves and mustard. Heat to melt the preserves, stirring often. Set aside.
5. Remove the ham from the oven and generously brush the ham with the glaze. Return the ham to the oven and bake until the glaze is lightly browned, about 20 minutes. The internal temperature should be around 135°F--the temperature will rise 5 degrees or so as the ham rests outside of the oven.
6. Transfer the ham to a carving board or platter. Let stand for 15 to 45 minutes before carving.
How to Carve a Ham
Recently, I decided to enter the twenty-first century and bake a spiral-sliced ham, a somewhat new addition to the supermarket shelves. After all, presliced ham would be perfect for a buffet. I wish I could recommend the results; the ham was excessively salty to my taste. It makes sense that presliced hams would be salty; they are injected with copious amounts of brine to compensate for the juices lost during processing. If you have a brand of presliced ham that you like (I cannot say that I have tried all brands, but the two I did try left me unimpressed), you can certainly use the pineapple chutney glaze on it. However, I am sticking to my whole, bone-in smoked ham, which means it needs to be sliced before serving.
Although a large ham may look daunting, it is easy to carve. The first rule is to let the meat stand for at least 15 minutes and up to 45 minutes before carving. It will cool only minimally--in fact, the temperature will first rise about 5 degrees from the residual heat. This allows the hot juices to soak back into the meat--if the ham is carved too soon, the juices will squirt out onto the platter, resulting in dry meat. (All of this also applies to any roast meat or large poultry.) If you want to serve cold ham, remember that it should not stand at room temperature for longer than 2 hours.
After the ham has rested, use a carving knife to cut a few slices from the less meaty side. Turn the ham to stand on its newly flattened side. Slice the ham as thinly as you like, cutting straight down to the bone, stopping a few inches from the end of the shank. Cut along the length of the bone to release the sliced ham. Cut the ham into serving pieces and arrange on a serving platter. When you need more slices, turn the ham over and slice the remaining ham in the same fashion.
Green Bean Salad with Toasted Pecan Vinaigrette
Makes 12 servings
Make Ahead: The green beans, vinaigrette, and pecans can be prepared 1 day ahead.
This refreshing salad goes perfectly with the ham. To make short work of trimming the green beans, use kitchen scissors.
2 pounds green beans, trimmed and cut into 2-inch lengths
3/4 cup (3 ounces) pecan halves
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3/4 cup vegetable oil
Salt and freshly ground black pepper, to taste
1. Bring a large pot of lightly salted water to a boil over high heat. Add the beans and cook until crisp-tender, about 3 minutes. Drain and rinse well under cold running water. Spread on paper towels and pat dry. Cool completely. (The green beans can be prepared up to 1 day ahead, wrapped in fresh, dry paper towels, placed in plastic bags, and refrigerated.)
2. Position a rack in the center of the oven and preheat to 350°F. Spread the pecans on a baking sheet. Bake, stirring occasionally, until toasted and fragrant, about 10 minutes. Cool completely. Coarsely chop 1/4 cup of the pecans and set aside.
3. Combine the remaining 1/2 cup pecans and the balsamic and wine vinegars in a blender. With the machine running, gradually add the oil to make a smooth vinaigrette. Season with salt and pepper. (The vinaigrette and chopped pecans can be prepared up to 1 day ahead, covered, and refrigerated.)
4. Toss the green beans with the vinaigrette in a large bowl. Transfer to a serving platter or bowl and sprinkle with the chopped pecans. Serve chilled or at room temperature.
Yam and Yukon Gold Potato Salad
Makes 12 servings
Make Ahead: The salad can be prepared up to 1 day ahead, covered, and refrigerated.
On paper, yams (a.k.a. sweet potatoes) should make a great-tasting salad with a gorgeous golden color. However, my first attempts turned out mushy and cloyingly sweet. The answer to the problem turned out to be to use a combination of roasted yams (peeled before roasting so they retain their shape), boiled, waxy-fleshed potatoes (peeled after boiling, for the same reason), and a brightly acidic lemon vinaigrette to balance the sugary yams. Mint supplies a fresh note, but cilantro or parsley can be substituted. Use medium potatoes so they cook evenly and with relative speed.
2 1/2 pounds medium orange-fleshed yams, such as Louisiana, jewel, or garnet, peeled and cut into 1 1/2-inch chunks
1 1/4 cups plus 2 tablespoons olive oil (not extra virgin, which may be too rich), divided
3 pounds medium Yukon gold potatoes, scrubbed but unpeeled
1/4 cup plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/4 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 celery ribs, chopped
4 scallions, white and green parts, chopped
1/4 cup chopped fresh mint, cilantro, or parsley
1. Position a rack in the center of the oven and preheat to 400°F. Toss the yam chunks with 2 tablespoons of the oil in a large bowl. Spread on a rimmed baking sheet. Bake, stirring occasionally, until the chunks are tender when pierced with the tip of a knife, about 45 minutes. Cool completely.
2. Meanwhile, place the potatoes in a large pot of lightly salted water and cover. Bring ...
New Year's Day is, of course, the beginning of the New Year, but it is also the close to the holiday party season. With the house still decorated and the tree still sparkling with lights, I like one more chance to enjoy the special atmosphere. Plus, after all of the shopping, wrapping, and running around, the pressure is finally off. So, I throw open my doors for the day and invite friends over for a low-key meal. Because most people will have partied hard the night before, the atmosphere should be casual, and this menu has a down-home feel, as well.
Serves 12
Baked Ham with Pineapple Chutney Glaze
Green Bean Salad with Toasted Pecan Vinaigrette
Yam and Yukon Gold Potato Salad
Fresh Rolls, Mustard, and Mayonnaise*
Jean's Flat Apple Pie
Five-Spice Hot Apple Cider
*Recipe not included
The guests at my open house are usually people who have not recently been at any of my other holiday parties. Many of my friends travel during Christmastime, but they have made it back home by New Year's Day. This party lets me catch up with friends and family I may not have seen for a while.
At any open house, people will come and go over a few hours. Some will come for a full meal, others will just have a light bite. Smoked ham offers many possibilities. Offer fresh rolls, mayonnaise, and mustard on the table, and guests who just want a snack can make sandwiches. Those with larger appetites can load up a plate with sliced ham and the green bean and potato salads. A beautiful, glazed whole ham looks terrific on a buffet. The ham and salads can stay at room temperature for up to two hours, giving the host or hostess more time to spend with guests. If you think you are going to have the food out for longer than that, put out smaller amounts and replenish with fresh food every hour or so.
For appetizers, choose a couple of items from the Holiday Cocktail Party menu on page 267, or make your favorite dip. Keep the beverage selection simple and light on the alcohol. It's best to serve something nonalcoholic, like the five-spice hot apple cider, and let guests add their own rum if they wish.
Baked Ham with Pineapple Chutney Glaze
Makes 12 to 16 buffet servings
Make Ahead: The ham is best baked right before serving.
I'm always fussing with my baked ham recipe, looking to perfect the time-honored combination of rich smoky ham and sweet-tangy pineapple. I think I can stop experimenting now, because this version is just right. Always start with the best ham you can find, which should have a minimum of additional flavorings or glazes. I go out of my way to buy a shank-end half ham from a Polish butcher whose product is highly regarded, and it is worth the trip.
One 9-pound shank-end smoked ham, on the bone
Pineapple Chutney Glaze
1 tablespoon vegetable oil
1/3 cup minced onion
2 tablespoons grated fresh ginger (use the large holes on a box grater)
1 jalapeño, seeded and minced, or more to taste
2 garlic cloves, crushed through a press
1 cup pineapple preserves
1 tablespoon dry mustard
1. Position the rack in the center of the oven and preheat to 325°F. Line a large roasting pan with aluminum foil (this ensures easy cleanup) and lightly oil the foil.
2. Using a sharp knife, trim off all of the skin, leaving a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer. Score the fat into a diamond pattern. Place the ham in the pan, with the cut, flat side down and the shank pointing straight up. Pour 3 cups of water into the pan.
3. Bake the ham, basting occasionally with the water in the pan, until a meat thermometer inserted in the thickest part of the ham without touching the bone reads 125°F, about 2 1/2 hours.
4. Meanwhile, make the glaze. Heat the oil in a medium saucepan over medium heat. Add the onion, stirring often, until the onion is golden, about 5 minutes. Add the ginger, jalapeño, and garlic and cook until the garlic is fragrant, about 1 minute. Add the pineapple preserves and mustard. Heat to melt the preserves, stirring often. Set aside.
5. Remove the ham from the oven and generously brush the ham with the glaze. Return the ham to the oven and bake until the glaze is lightly browned, about 20 minutes. The internal temperature should be around 135°F--the temperature will rise 5 degrees or so as the ham rests outside of the oven.
6. Transfer the ham to a carving board or platter. Let stand for 15 to 45 minutes before carving.
How to Carve a Ham
Recently, I decided to enter the twenty-first century and bake a spiral-sliced ham, a somewhat new addition to the supermarket shelves. After all, presliced ham would be perfect for a buffet. I wish I could recommend the results; the ham was excessively salty to my taste. It makes sense that presliced hams would be salty; they are injected with copious amounts of brine to compensate for the juices lost during processing. If you have a brand of presliced ham that you like (I cannot say that I have tried all brands, but the two I did try left me unimpressed), you can certainly use the pineapple chutney glaze on it. However, I am sticking to my whole, bone-in smoked ham, which means it needs to be sliced before serving.
Although a large ham may look daunting, it is easy to carve. The first rule is to let the meat stand for at least 15 minutes and up to 45 minutes before carving. It will cool only minimally--in fact, the temperature will first rise about 5 degrees from the residual heat. This allows the hot juices to soak back into the meat--if the ham is carved too soon, the juices will squirt out onto the platter, resulting in dry meat. (All of this also applies to any roast meat or large poultry.) If you want to serve cold ham, remember that it should not stand at room temperature for longer than 2 hours.
After the ham has rested, use a carving knife to cut a few slices from the less meaty side. Turn the ham to stand on its newly flattened side. Slice the ham as thinly as you like, cutting straight down to the bone, stopping a few inches from the end of the shank. Cut along the length of the bone to release the sliced ham. Cut the ham into serving pieces and arrange on a serving platter. When you need more slices, turn the ham over and slice the remaining ham in the same fashion.
Green Bean Salad with Toasted Pecan Vinaigrette
Makes 12 servings
Make Ahead: The green beans, vinaigrette, and pecans can be prepared 1 day ahead.
This refreshing salad goes perfectly with the ham. To make short work of trimming the green beans, use kitchen scissors.
2 pounds green beans, trimmed and cut into 2-inch lengths
3/4 cup (3 ounces) pecan halves
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3/4 cup vegetable oil
Salt and freshly ground black pepper, to taste
1. Bring a large pot of lightly salted water to a boil over high heat. Add the beans and cook until crisp-tender, about 3 minutes. Drain and rinse well under cold running water. Spread on paper towels and pat dry. Cool completely. (The green beans can be prepared up to 1 day ahead, wrapped in fresh, dry paper towels, placed in plastic bags, and refrigerated.)
2. Position a rack in the center of the oven and preheat to 350°F. Spread the pecans on a baking sheet. Bake, stirring occasionally, until toasted and fragrant, about 10 minutes. Cool completely. Coarsely chop 1/4 cup of the pecans and set aside.
3. Combine the remaining 1/2 cup pecans and the balsamic and wine vinegars in a blender. With the machine running, gradually add the oil to make a smooth vinaigrette. Season with salt and pepper. (The vinaigrette and chopped pecans can be prepared up to 1 day ahead, covered, and refrigerated.)
4. Toss the green beans with the vinaigrette in a large bowl. Transfer to a serving platter or bowl and sprinkle with the chopped pecans. Serve chilled or at room temperature.
Yam and Yukon Gold Potato Salad
Makes 12 servings
Make Ahead: The salad can be prepared up to 1 day ahead, covered, and refrigerated.
On paper, yams (a.k.a. sweet potatoes) should make a great-tasting salad with a gorgeous golden color. However, my first attempts turned out mushy and cloyingly sweet. The answer to the problem turned out to be to use a combination of roasted yams (peeled before roasting so they retain their shape), boiled, waxy-fleshed potatoes (peeled after boiling, for the same reason), and a brightly acidic lemon vinaigrette to balance the sugary yams. Mint supplies a fresh note, but cilantro or parsley can be substituted. Use medium potatoes so they cook evenly and with relative speed.
2 1/2 pounds medium orange-fleshed yams, such as Louisiana, jewel, or garnet, peeled and cut into 1 1/2-inch chunks
1 1/4 cups plus 2 tablespoons olive oil (not extra virgin, which may be too rich), divided
3 pounds medium Yukon gold potatoes, scrubbed but unpeeled
1/4 cup plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/4 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 celery ribs, chopped
4 scallions, white and green parts, chopped
1/4 cup chopped fresh mint, cilantro, or parsley
1. Position a rack in the center of the oven and preheat to 400°F. Toss the yam chunks with 2 tablespoons of the oil in a large bowl. Spread on a rimmed baking sheet. Bake, stirring occasionally, until the chunks are tender when pierced with the tip of a knife, about 45 minutes. Cool completely.
2. Meanwhile, place the potatoes in a large pot of lightly salted water and cover. Bring ...
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- PublisherBroadway
- Publication date2004
- ISBN 10 0767914643
- ISBN 13 9780767914642
- BindingHardcover
- Number of pages304
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