“We want to deliver a special and elevated experience,” Denise says of the dinners that she and Scott carefully craft. “It’s important at this special time of the year.” “There’s something special about making the living room like a grand hall,” Denise says. “There’s more space, and we want our guests to feel comfortable, like they can stay all night.”
Holiday DashersLobster Tartlets with Harissa and WatercressRoasted Celery and Fennel SoupWild Mushroom-Stuffed Beef WellingtonCrispy Brussels Sprouts with Toasted WalnutsOven-Roasted Baby CarrotsWhite Chocolate Layer Cake with Orange Curd
Shopping List We’ve organized a shopping list to make shopping for this gathering menu easier for you. Package sizes are included so you have enough for duplicated recipe ingredients. Check your pantry for these necessary items before shopping: Note: Unless specified, when we call for “butter,” we mean the unsalted variety. When we call for “olive oil,” we are suggesting good-quality extra virgin. When we call for “eggs,” we are suggesting large eggs. Unless specified, when we call for “milk,” we mean whole-fat milk. Amounts in shopping list allow for 12 cocktails.
Olive oil (need ¾ cup + 1 tablespoon)Vegetable oil (need 2 tablespoons)Butter (need 9 sticks)Vegetable shortening (need 1 teaspoon)Nonstick cooking sprayKosher salt (need 1¾ teaspoons + to taste)Ground black pepper (to taste)Crushed red pepper (½ teaspoon)All-purpose flour (need 5¼ cups)Granulated sugar (need 3¾ cups + 1/3 cup)Powdered sugar (need 3 cups)Baking powder (need 2¼ teaspoons)Cornstarch (need 3 tablespoons)Vanilla (need 3½ teaspoons)Milk (need 1¼ cups)Eggs (need 1 dozen)Red wine vinegar (need 1½ teaspoons)
Specialty grocery store
Peppercorn mélange (black, white, and pink) (need 2 tablespoons)Gray sea salt (to taste)Coarse sugar12 fresh chestnuts (or 12 packaged whole peeled chestnuts)
Produce
1 bunch parsley1 bunch mint1 bunch watercress1 (5- to 6-ounce) package spinach11 blood oranges3 large oranges2 lemons2 pounds Brussels sprouts2 pounds baby carrots with tops1 (8-ounce) package cremini mushrooms1 (2-pound) bunch celery6 Persian or 2 English cucumbers1 medium fennel bulb with greens1½ pounds Yukon Gold potatoes3 small onions4 shallots1 head garlic
Grocery
1 (12-ounce) jar roasted red bell peppersCaraway seeds (need ¼ teaspoon)Ground coriander (need ¼ teaspoon)Ground cumin (need ¼ teaspoon)3 (1-quart) containers chicken stockAlmonds (need ½ cup)Walnuts (need 1 cup)20 ounces white baking chocolate1 (12-ounce) package semisweet chocolate chips
Butcher
12 (4- to 5-ounce) beef tenderloin filets
Frozen food aisle
2 (8-ounce) frozen lobster tails2 (2-ounce) packages baked miniature phyllo dough shells2 (17.3-ounce) packages puff pastry sheets
Dairy
1 (½-pint) container heavy cream
Cheese department
1 (8-ounce) container mascarpone cheese1 (4-ounce) piece Parmesan cheese
Alcohol
1 (750-milliliter) bottle vodka1 (750-milliliter) bottle gin1 (750-milliliter) bottle ruby port1 (750-milliliter) bottle Grand Marnier or other orange liqueur
Hands On: 5 minutes Total Time: 35 minutes including steeping time Peppercorn Vodka:
6 ounces (¾ cup) vodka2 tablespoons peppercorn mélange (black, white, and pink)
Holiday Dasher:
2 ounces (¼ cup) gin1½ ounces (3 tablespoons) blood orange juice1 ounce (2 tablespoons) simple syrup6 to 8 thin Persian or English cucumber slicesIce cubesSplash Peppercorn Vodka (about 2 teaspoons)1 slice blood orange
For Peppercorn Vodka, in screw-top jar combine vodka and peppercorns. Cover; shake well. Let sit 30 minutes. Strain and discard peppercorns from vodka. Return vodka to jar. For each Holiday Dasher, in cocktail shaker, combine gin, blood orange juice, simple syrup, and three cucumber slices. Muddle to crush cucumber. Add ice; cover and shake until very cold. Pour into ice-filled glass. Top with Peppercorn Vodka. Garnish with remaining cucumber slices and blood orange slice. Makes 1 cocktail. Hands On: 30 minutes Total Time: 2 hours 30 minutes including chilling Harissa Sauce:
½ of 12-ounce jar roasted red bell peppers, drained and patted dry2 tablespoons vegetable oil1 tablespoon lemon juice1½ teaspoons red wine vinegar1 clove garlic, peeled½ teaspoon crushed red pepper¼ teaspoon caraway seeds¼ teaspoon ground coriander¼ teaspoon ground cumin
Lobster Tartlets:
1 tablespoon olive oil¼ cup finely chopped shallot2 (8-ounce) frozen lobster tails, thawed, shells removed, and meat finely chopped24 baked miniature phyllo dough shells 1/3 cup mascarpone cheese, stirred to softenZest of 1 lemon¼ teaspoon kosher saltHarissa Sauce½ cup watercress
For Harissa Sauce, in blender combine red peppers, vegetable oil, lemon juice, vinegar, garlic, crushed red pepper, caraway seeds, coriander, and cumin. Cover and blend until smooth. Cover; chill up to 2 weeks. For Lobster Tartlets, in large nonstick skillet heat olive oil over medium. Add shallot; cook 3 minutes or until tender. Add lobster to skillet; cook and stir 3 to 4 minutes or until lobster turns opaque. Transfer lobster mixture to medium bowl. Cover; chill at least 2 hours. Meanwhile, preheat oven to 375°F. Arrange phyllo dough shells on baking sheet. Bake 5 to 8 minutes or until browned and crisp. Cool completely. To serve, drain lobster mixture. Stir in mascarpone cheese, lemon zest, and salt. Spoon lobster mixture into pastry shells. Top each with about 1 teaspoon Harissa Sauce. Garnish with watercress. Serve with remaining Harissa Sauce. Makes 24 tartlets. Hands On: 25 minutes Total Time: 1 hour 35 minutes
4½ cups sliced celery 1½ cups chopped onions1 cup chopped fennel bulb½ cup finely chopped shallots2 tablespoons olive oilKosher salt and freshly ground black pepper6 cups chicken stock4 cups chopped peeled Yukon Gold potatoes2 tablespoons unsalted butter12 fresh chestnuts, shelled and coarsely chopped, or packaged whole peeled chestnuts, coarsely chopped1 cup heavy cream1 tablespoon chopped fresh fennel leaves or dill
Preheat oven to 425°F. In large rimmed baking sheet, spread celery, onions, fennel, and shallots. Drizzle with olive oil; sprinkle with salt and pepper; toss to coat. Roast 25 minutes or until tender and browned at the edges, stirring once. In 6- to 8-quart pot combine roasted vegetables, chicken stock, and potatoes. Bring to boiling. Reduce heat; simmer, covered, 30 minutes. Remove and cool slightly. In a blender, puree soup in batches. Return to pot. Meanwhile, in large skillet melt butter over medium. Add chestnuts; heat through. Add cream to soup; heat through. Stir in fennel leaves; season to taste with additional salt and pepper. Serve in bowls, garnished with chestnuts, additional fennel leaves, and pepper. Makes 12 servings. Hands On: 30 minutes Total Time: 1 hour 45 minutes Beef Wellington:
Nonstick cooking spray3 tablespoons olive oil12 (4- to 5-ounce) beef tenderloin filetsKosher salt and cracked black pepper1½ (17.3-ounce) packages puff pastry sheets, thawed (3 sheets)1 egg1 tablespoon waterMushroom DuxellesWilted SpinachFresh herbs, such as parsley and fennel leaves
Mushroom Duxelles:
1 tablespoon butter¼ cup finely chopped shallot2 cups finely chopped fresh cremini mushroomsKosher salt and cracked black pepper
Wilted Spinach:
2 cups water1 (5- to 6-ounce) package fresh spinach
Port Wine Sauce:
3 cups chicken stock1½ cups ruby port6 tablespoons unsalted butter, cut up1 tablespoon cornstarch1 tablespoon water
For Beef Wellington, preheat oven to 425°F. Coat two baking sheets with cooking spray. In extra-large skillet heat oil over medium-high. Season steaks with salt and pepper. Lay six steaks in skillet. Sear 2 minutes. Turn steaks over; sear second sides 1 minute. Remove steaks from skillet; let cool. Repeat with remaining steaks. Cut each puff pastry sheet into quarters. On lightly floured surface, roll each quarter into an 8-inch square. Cut 2-inch squares from corners of each square, creating plus sign in puff pastry (keep scraps for decor pieces). For egg wash, in small bowl, whisk together egg and the 1 tablespoon water. For each Wellington, add 1 tablespoon Mushroom Duxelles to middle of a puff pastry portion; top with 1 tablespoon Wilted Spinach and a steak. Fold puff pastry over steak, brushing with egg wash and pinching edges to seal, creating a package. Turn package over. Place on prepared baking sheet. Use puff pastry remnants to create leaves (use paring knife to gently etch veins into leaves). Attach leaves to packages with remaining egg wash. Brush each package all over with egg wash. Bake 15 minutes for medium rare (145°F) or 16 to 18 minutes for medium (160°F). Remove from oven. Let rest 5 minutes. Serve Wellingtons with Port Wine Sauce. Garnish with fresh herbs. Makes 12 servings. For Mushroom Duxelles, in large skillet melt butter over medium. Add shallot; cook 3 minutes or until soft and glossy. Add mushrooms. Cook until tender and reduced to 3/4 cup, about 8 minutes. Season with salt and pepper. Let cool. For Wilted Spinach, in large skillet bring 1 cup of the water to simmer. Add half of the spinach. Cook 2 to 3 minutes until wilted. Remove and drain. Repeat with remaining water and spinach. Chop spinach. Drain well; squeeze dry. For Port Wine Sauce, in large saucepan bring chicken stock to boiling; reduce heat. Simmer, uncovered, until reduced to 1 cup, about 35 minutes. Remove from heat and add port. Return to medium-low. Simmer until reduced to 1¼ cups, about 30 minutes. Whisk in butter, one piece at a time, until incorporated. In small bowl, whisk together cornstarch and water. Whisk into sauce mixture. Bring to simmer, stirring constantly. Crispy Brussels Sprouts with Toasted Walnuts This simple treatment for Brussels sprouts brings out their best, especially if you use freshly toasted walnuts and the best-quality Parmesan. Hands On: 15 minutes Total Time: 35 minutes
2 pounds Brussels sprouts, trimmed and halved or quartered¼ cup olive oil1 teaspoon kosher salt1 cup chopped toasted walnutsShaved Parmesan cheese
Preheat oven to 425°F. In large bowl toss together Brussels sprouts, olive oil, and salt. Spread Brussels sprouts on large rimmed baking sheet, being careful not to overcrowd. Roast 20 minutes or until browned and crisp-tender, stirring once. Toss with walnuts. Transfer to serving bowl and top with Parmesan. Makes 12 servings. Oven-Roasted Baby Carrots Finish tender oven-caramelized carrots with fresh lemon and a sprinkling of crunchy sea salt. Hands On: 10 minutes Total Time: 30 minutes
2 pounds baby carrots with tops, trimmed, halved lengthwise and crosswise if long3 tablespoons olive oilKosher salt and freshly ground black pepper3 tablespoons lemon juiceGray sea salt and/or lemon zest
Preheat oven to 425°F. In large bowl toss carrots with olive oil. Season with kosher salt and pepper. Spread carrots on two foil-lined rimmed baking sheets. Roast 20 minutes or until tender and edges are just beginning to brown. Toss with lemon juice. Sprinkle with gray sea salt and/or lemon zest. Makes 12 servings. Hands On: 45 minutes Total Time: 2 hours 30 minutes White Chocolate Cake:
8 ounces white baking chocolate, chopped2¼ cups all-purpose flour2¼ teaspoons baking powder¼ teaspoon kosher salt10 tablespoons butter, softened1 1/3 cups granulated sugar4 eggs1½ teaspoons vanilla1¼ cups milk½ cup Grand Marnier or other orange liqueurOrange Curd White Chocolate Frosting1 large orange, thinly sliced and patted dryFresh mint sprigs
Orange Curd:
¾ cup granulated sugar2 tablespoons cornstarch1 tablespoon orange zest¾ cup orange juice6 tablespoons water6 egg yolks½ cup butter, cut up
White Chocolate Frosting:
12 ounces white baking chocolate1 cup butter, softened2 teaspoons vanilla2 cups powdered sugar
For White Chocolate Cake, preheat oven to 350°F. Grease bottoms of two 9-inch round cake pans. Line bottoms of pans with waxed paper or parchment paper; grease and lightly flour pans. In medium saucepan heat and stir white chocolate over low until melted; remove from heat. In medium bowl combine flour, baking powder, and salt. In large bowl beat butter with mixer on medium to high 30 seconds. Gradually add sugar, beating until combined. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined. Beat in melted white chocolate just until combined. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. To assemble, use long, serrated knife to cut each cake layer in half crosswise. Place one layer, cut side up, on serving plate. Using pastry brush, lightly brush cake layer with Grand Marnier. Spread with one-third of the Orange Curd. Repeat with two more layers and remaining Orange Curd. Top with remaining cake layer, cut side down. Spread top and sides of cake with White Chocolate Frosting. Garnish with orange slices and mint. Makes 12 servings. For Orange Curd, in medium saucepan stir together sugar and cornstarch. Stir in orange zest, orange juice, and 6 tablespoons water. Cook, stirring, over medium until thickened and bubbly. In medium bowl beat egg yolks. Whisk half of the orange mixture into yolks. Return yolk mixture to pan. Cook over medium until mixture comes to gentle boil, stirring constantly. Cook, stirring, 2 minutes more. Remove from heat. Add cut-up butter, stirring until melted. Transfer orange curd to bowl; cover surface with plastic wrap. Chill at least 1 hour. Store, covered, in refrigerator up to 1 week or transfer to freezer container. Freeze up to 2 months. Thaw in refrigerator before using. Makes 2 cups. For White Chocolate Frosting, in medium saucepan heat white baking chocolate over low, stirring until melted. Remove from heat; let cool 20 minutes. In large bowl beat softened butter with mixer on medium to high until fluffy. Beat in melted chocolate and vanilla. Gradually beat in powdered sugar. Makes 3 cups. To Make Ahead: Loosely cover frosted cake and chill up to 24 hours. Before serving, let cake stand at room temperature at least 30 minutes.
