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Prepping for your party

“Tis the season”  finally it is upon us and from very little to do or attend, all of a sudden we are overwhelmed with events and our calendars are full and will remain that way until the arrival of Santa.

The one thing I do look forward to is attending my grandchildren’s school Christmas programs which I would not miss for the world. I also want to thank all the various churches that also have Christmas programs and live nativity scenes and so on. Our children need to know and celebrate the real meaning of Christmas and not just what Santa Claus is going to leave under the Christmas tree. Keep in mind that it is a must and important that we as parents and grandparents teach the children the important reason for the season.

It is the season of giving so adopt a family and make it possible for some children and family to have and enjoy a wonderful Christmas who may be less fortunate, You can do this by picking up their wish lists around town or from the Salvation Army or different churches.

While out shopping, I happen to notice that several stores have beautiful children’s bicycles for as low as $36 which make a fantastic gift for a small child.

It is now time to celebrate the special Christmas season by entertaining and having parties. To make it easy for us the proper planning, preparation and prepping is very important.    We all have family recipes that we use year after year but it is also nice to implement a few new recipes and dishes.

I have a  question – Do any of you reading this article happen to have the recipe and a “starter” for a sweet Amish bread?

I received a very nice card from a Susan Clark from Washington ,W.Va., with a remedy that would keep the deer from eating the flowers and various plants in our yard which I will share will all of you.

(Use around 1/4 – 1/3 milk plus water to equal the whole amount (solution) She usually used her gallon of milk down to where she wants to add water to make the solution..  Put the solution in a spray bottle and spray what ever you do not want the deer to eat.   (This procedure must be re applied after rain or a heavy dew)

Thank you Susan and I will try this solution.

Prepping for the party:

Do as much prep as you can in advance so you will not be overwhelmed on the day of the event. This will also prevent the possibility of forgetting or leaving something out.

A week or so in advance, make a list of everything you will need to purchase for the event, plus how you would like to present and display each dish.

Double check your supply of all beverages and the proper temperature for the wine, beer and soft drinks (You may need to make arrangements for more than usual the amount of ice you have.)

Setting Up the Buffet:

The traffic flow will determine how the buffet is set up. Plates first, followed by appetizers, salads and cold dishes.  Next come the hot foods, etc., followed by flatware, napkins with desserts and beverages last or even on another table.

Remember we eat with our eyes first, so plan the centerpiece, candles and decorations in advance.

Until next week.. keep planning!

***

Bacon-Wrapped Chicken Bites

2 jalapeno peppers, seeded and finely chopped

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup orange marmalade

1/4 cup reduced-sodium soy sauce

2 pounds boneless skinless chicken breasts

2 tablespoons garden vegetable-flavored spreadable cream cheese (TIP: garlic or herb-flavored spreadable cheese are other good choices)

10 slices bacon, cut into thirds

In a deep bowl, soak toothpicks in enough water to cover for about 30 minutes. Meanwhile, preheat oven to 425. In one slow cooker stoneware, combine jalapenos, garlic, salt, pepper, marmalade and soy sauce. Cover and cook on high for 30 minutes. Meanwhile, place chicken between two sheets of plastic wrap and pound until very thin. Spread cream cheese evenly over one side of chicken. Cut into pieces about 2 1/2×1 1/2 inches. Starting at a narrow end, roll up each piece like a jelly roll. Wrap each roll in a piece of bacon, securing bacon with a toothpick. Place in a single layer on prepared baking sheet. Bake for 15-17 minutes or until chicken is no longer pink. Position over rack about 5 inches from heat Broil rolls, turning once, for 2-3 minutes per side or until bacon is crisp. Spoon on of the sauce from stoneware into a small bowl or measuring cup. Arrange hot chicken rolls in stoneware. Drizzle sauce over top. Cover and cook on high for 30 minutes. Turn to warm for serving.

***

Bacon Cheese Fondue

1 clove garlic, halved

1 cup beer, room temperature

12 ounces cheddar cheese, shredded

6 ounces Swiss cheese, shredded

2 tablespoons all-pupose flour

1 teaspoon Worchestershire sauce

2-3 drops hot pepper sauce

4 slices bacon, cooked crisp and crumbled

2 green onions, sliced

Rub the walls of one slow cooker stoneware with garlic. Discard garlic. Pour beer into stoneware. Microwave on high for 2-3 minutes or until beer is steaming hot. Place stoneware in slow cooker and turn to high. In a bowl, toss Cheddar and Swiss cheese with flour. Stirring constantly, gradually add cheese mixture to beer, adding cheese by the handful and stirring well. Stir in Worchestershire sauce and hot pepper sauce. Cover and cook on high for 30 minutes, stirring often, until hot and melted. Stir in bacon and green onions. Turn to warm for serving.

***

Sweet and Spicy Nuts

1 tablespoon unsalted butter

3 cups pecan halves

2 cups blanched whole almonds

2 tablespoons pure maple syrup

1 teaspoon coarse kosher salt

1/2 teaspoon cayenne pepper

Rub the inside of one slow cooker stoneware with butter. Add pecans and almonds to stoneware. Drizzle with maple syrup and stir to coat evenly. Sprinkle with salt and cayenne. Cover and cook on high for 30 minutes. Uncover and cook on high for 1 1/2 to 2 hours, stirring every 30 minutes, until nuts are hot, glazed and beginning to dry. Turn to warm for serving.

If you have nuts left over, let cool, then store in a sealable food bag at room temperature for up to a month.

***

Chocolate-Peppermint Sandwich Cookies

Cookies:

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

1/2 cup sugar

3 tablespoons brewed coffee, cold

1/2 teaspoon vanilla extract

sugar for rolling

Filling:

1/3 cup marshmallow creme

3 tablespoons unsalted butter, room temperature

2/3 cup sifted powdered sugar

1/2 teaspoon peppermint extract

red food coloring

Glaze:

1/4 cup heavy cream

1/2 cup semisweet chocolate chips

1 tablespoons shortening

20 red and white peppermint candies, crushed (crusth in a resealable plastic bag using a meat mallet)

Preheat oven to 350. Line two baking sheets with parchment paper. Sift flour, cocoa, baking powder and salt together for the cookies in a bowl until no lumps remain, set aside. Cream 6 tablespoons butter and granulated sugar in another bowl with a mixer until light and fluffy. Add coffee and vanilla, beat to incorporate. Blend in flour until dough forms. Shape dough into generous 1-inch balls using a cookie scoop or tablespoon. Coat balls in sugar and arrange on prepared baking sheets, spacing 2 inches apart. Flatten balls with the bottom of a glass dipped in the sugar. Bake 12-14 minutes, or until cookies spring back when touched lightly. Let cookies cool on the pan for 5 minutes, then transfer to a rack. Blend marshmallow creme and 3 tablespoons butter for the filling in a bowl with a mixer. Add powdered sugar, mint extract and food coloring, beat until smooth. Spread 2 teaspoons filling on the bottom side of half the cookies; top each with second cookie. Heat cream for the glaze in a saucepan over medium-high heat until bubbles form at the edge. Pour cream over chocolate and shortening; let stand 5 minutes, then whisk until smooth. Let glaze stand until thickened, about 5 more minutes, then dip portion of each sandwich cookie into the glaze. Roll glazed portion of cookies in crushed mints and place on a cooling rack. Chill until glaze is set, about 30 minutes.

***

Tart Cherry Streusel Bars with Marizpan Crust

Base and Streusel

1 1/2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 stick cold unsalted butter, cubed

1/3 cup almond paste

1/4 teaspoon almond extract

Filling:

1 1/2 cups frozen tart cherries

3/4 cup sugar

3 tablespoons water

2 tablespoons cornstarch

1 tablespoon lemon juice

1 tablespoon unsalted butter

pinch of salt

Topping:

1/2 cup sliced almonds

Stir flour, 1/2 cup sugar, baking powder and 1/2 teaspoon salt together in a bowl. Add cubed butter, almond paste and extract, cut in with a pastry blender or two knives until sandy. Remove and reserve 1 cup for streusel.

Sprinkle remaining mixture into the prepared pan and press evenly over the bottom. Use a measuring cup to tamp down the base. Bake 15-18 minutes, or until crust just begins to brown at the edges. Remove from oven; leave oven on. Simmer cherries, 3/4 cup sugar, water, cornstarch, lemon juice, 1 tablespoon butter and salt for the filling in a saucepan over medium heat, stirring often. Cook until the mixture thickens and turns translucent, about 8 minutes. Spread filling over baked base. Sprinkle with reserved streusel mixture and sliced almonds. Bake until filling is bubbly and streusel is brown, about 30 minutes. Cool completely and cut into bars.

If desired, whisk 1/3 cup powdered sugar, 2 tablespoons heavy cream and 1/4 teaspoon almond extract together in a bowl, Add more sugar or cream as needed to achieve proper consistency for drizzling. Transfer bars to rack set over a piece of parchment paper. Wave the whisk over the bar to coat lightly. Allow icing to set before packaging bars for storage.

***

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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