Grandma Emily’s Catered Holiday Party

Circulated Appetizers:
Wild Mushroom tartlets (Makes 48 tartlets)

  • 2 lb. wild mushrooms (shiitake, cremini, baby bella), brushed clean and coarsely chopped

  • 2 tbsp. Olive oil

  • 2-3 shallots, minced

  • 2 cloves garlic, minced

  • 1/2 cup chicken stock

  • 2 Tbsp. sherry

  • 1/2 bunch flat leafed parsley, finely chopped

  • Salt and fresh ground pepper

  • 1/4 tsp red pepper flakes (optional)

  • 3/4 cup Parmesan Cheese, finely grated

  • 1/2 cup seasoned breadcrumbs

  • 2 Sheets of Pepperidge Farm Puff Pastry, thawed according to package directions

In a sauté pan on medium heat, sauté garlic and shallots in olive oil until tender, about 8 minutes. Add stock, sherry, salt and pepper, and parsley. Cook for another 4-5 minutes. Add mushrooms, mix well, reduce heat to medium low and cover pan with a lid. Cook for another 10 minutes, stirring occasionally until the mushrooms are cooked through.

Remove from heat, add red pepper flakes and additional salt and pepper to taste, and mix in the cheese and breadcrumbs. The mixture should not be watery. If you find it is, add a bit more of the breadcrumbs.

Lightly roll out each sheet of puff pastry on a floured surface, and cut each sheet into 24 squares. In mini muffin pans sprayed with non-stick spray, line each cup with a square of pastry and mold pastry to fit the cups. Put a spoon of filling into each cup.

In a preheated 400 degree oven, bake the pastries for 20 minutes. Remove to rack to cool for 5 minutes and then serve.

Mini Goat Cheese Quiches (makes 48 quiches):

  • 2 packages frozen puff pastry sheets, thawed according to package directions

  • 24 oz. goat cheese, crumbled

  • 1/2 lb proscuitto ham, finely chopped

  • 2 bunches green onions, white and tender green parts only, thinly sliced

  • Salt and fresh cracked black pepper

  • 10 eggs, well beaten with 1/2 cup milk or Half & Half (my preference) and season with salt and pepper

  • Chopped fresh parsley to garnish

Preheat oven to 375. Lightly roll out each sheet of puff pastry on a floured surface, and cut each sheet into 24 squares. In mini muffin pans sprayed with non-stick spray, line each cup with a square of pastry and mold pastry to fit the cups.

In each tin, sprinkle a bit of the crumbled cheese, proscuitto, and onion. After filling all the cups with the ingredients, pour the blended egg into each cup to fill.

Bake in the center rack of the oven for 30 minutes, until egg is well set. Remove to rack to cool for 10 minutes, and after arranging on serving platter sprinkle fresh chopped parsley over all to garnish.

Mini Bruchetta (topped with a mixture of brie cheese, tomato, olive oil and balsamic vinegar, fresh cracked pepper and salt, and basil):

  • 2 thin baguettes of French bread, sliced

  • Olive oil to baste

  • 1 cup (you will not use it all) of finely grated parmesan cheese (Finely grated is important here)

  • 1 1/2 lb. Brie cheese, rind removed and cheese cubed

  • 1 pint cherry tomatoes, quartered

  • 10 large basil leaves, chopped

  • 1/4 cup olive oil

  • 1/4 cup good balsamic vinegar

  • Salt and fresh cracked black pepper

Heat oven to 350 degrees. Line a cookie sheet with the French bread slices, and baste both sides with olive oil. Sprinkle a thin layer of finely grated parmesan cheese on the top and bake in the oven for 10 minutes. Flip the slices over, return to the oven and bake an additional 10 minutes. Bake in batches until all are toasted, and after cooling, line a serving tray with the toasts cheese side up.

In a large bowl, mix together the Brie, tomatoes, basil, olive oil, and balsamic vinegar. Season to taste with salt and pepper, and top each toast with a nice helping, but careful not to overdo as these are hand held appetizers and you want to be sure it won’t be too messy for your guests to eat!

Buffet:


Large basket of fresh breads, to include French, parker house rolls, and grain breads

Platter of both beef and pork tenderloins, marinated and grilled

Condiment platter with sliced Roma tomatoes, mesclun greens, thinly shaved red onions, herbed Havarti cheeses. To spread, have stone ground mustards and homemade aiolis.

Grilled asparagus topped with a mixture of artichoke hearts, fresh parmesan cheese, and seasoned bread crumbs

Pasta salad with roasted veggies

Cake should come from the best bakery in town. Red Velvet cake preferred in the spirit of the holiday, with cream cheese icing and topped with a bouquet of fresh red roses, holly, and greenery.