FROM WIRE REPORTS
Hopefully, the Thanksgiving menu is fairly well set by now, but there are always holes to plug for before-meal treats, drinks or side dishes. Following are some not-so-ordinary ways to make the holiday feast sparkle, whether you're the main chef or simply bringing a dish to share.
Cheese Balls
To make these cheese balls their best:
-- When selecting cheeses, there's no need to reach for pricey artisanal stuff. But don't go bargain basement, either. Most mid-range goat and cheddar cheeses sold at well-stocked grocers are fine.
-- Make sure the cheese is firm but not hard before rolling.
-- Use latex gloves or plastic wrap instead of bare hands to minimize sticking. Serve them alone or with crackers or toasted rounds of thinly sliced baguette.
-- To prepare these cheese balls ahead, form the balls up to a day in advance. Arrange on a plate, making sure they don't touch, and cover with plastic wrap. Refrigerate until ready to serve. Just before serving, roll the balls in the coating.
Best Cheese Balls
1 c. neufchatel cheese, softened
1/2 c. goat cheese, softened
6 T. butter, softened, divided
1 c. shredded sharp cheddar cheese
2 cloves garlic, minced
1 t. minced horseradish or horseradish mayonnaise
3/4 c. walnut halves
1 t. sea or kosher salt
1/2 T. ground cumin
1/4 c. finely chopped fresh parsley
Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
In a medium bowl, combine the neufchatel and goat cheeses and 4 T. of the butter. Use a rubber spatula to mix until well combined. Mix in the cheddar, garlic and horseradish. Cover and refrigerate for 1 hour.
While the mixture chills, melt the remaining 2 tablespoons of butter. In a small bowl, combine the butter and walnut halves, toss to coat evenly. Sprinkle in the salt and cumin, then toss again.
Spread the walnuts over the prepared baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Remove the nuts from the oven and transfer to a plate to cool.
When the nuts are cool, use a knife to finely chop them. The pieces should be small but not pulverized.
In a wide, shallow bowl or baking pan, mix together the chopped walnuts and parsley.
Once the cheese has chilled, put on latex gloves and use a measuring spoon or scoop to form 1-tablespoon balls. Gently roll the balls between your hands to smooth, then roll each through the nut and parsley mixture. Arrange on a serving platter.Makes 20 to 25 cheese balls.
For a little fancier appetizer, use marinated feta to make a stuffing for dates.The sweet and salty combination is great in these easy-to-assemble party bites. If you're not a fan of walnuts, try cashews or pistachios.
Sticky Dates with Lemon Feta and Walnuts
7-oz. block feta cheese
Zest and half the juice of 1 lemon
Salt, to taste
20 Medjool dates, halved and pitted
2/3 c. walnut halves
Ground black pepper, to taste
Fresh mint leaves, to garnish
Cut the feta into 40 small cubes, then place them in a medium bowl. Add the lemon zest and juice. Toss lightly, then season with salt. Let stand for 30 minutes, stirring occasionally.
Place 1 cube of feta inside each date half, then wedge a walnut half next to it. Arrange the stuffed dates on a serving platter, then season with pepper and garnish each with a mint leaf. Makes 40 servings.
-- Recipe adapted from Lydia France's "Party Bites," Ryland, Peters & Small, 2008
The cranberries lend a subtle depth and a gentle pink color to this relishlike sauce. Use firm pears, which are easier to grate. The sauce can be made up to 3 days in advance; refrigerate in an airtight container. Bring to room temperature or rewarm slightly before serving; stir to redistribute the juices.
Pear Cranberry Sauce
3 large Bartlett pears
1 c. water
3/4 c. fresh cranberries, rinsed and picked over to remove stems and shriveled berries
1 T. sugar
1 t. minced ginger root
1/4 t. salt
1 cinnamon stick
Use the large holes of a box grater to grate the pears into a large saucepan; take the flesh all the way down to the core but do not let any seeds fall in.
Add the water, cranberries, sugar, ginger, salt and cinnamon stick; bring to a boil over high heat, then reduce the heat to medium. Cook uncovered, stirring often, for 25 to 30 minutes, until the pears break down and most of the liquid is absorbed. Remove the cinnamon stick before serving or storing. Makes 2 to 2 & 1/4 cups.
-- Adapted from Eating Well magazine
This is a creamy and rich way to treat fall's deeply colored vegetables. This dish may be assembled up to two days ahead. On serving day, remove it from the refrigerator and let it come to room temperature. Bake as directed.
Kale and Butternut Squash Gratin
2 medium butternut squash (about 3 pounds), cut in half and seeded
2 T. canola oil
8 ozs. kale (stems trimmed and large ribs removed), rinsed and cut into thin slices
4 medium cloves garlic, minced
Coarse salt
Freshly ground black pepper
1/2 t. freshly grated nutmeg
Pinch allspice
Leaves from 4 sprigs of thyme, coarsely chopped
1 & 1/2 c. heavy cream
3 T. panko (Japanese) bread crumbs
2/3 c. freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 & 1/2-quart) gratin dish.
Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
Combine the nutmeg, allspice and thyme in a small bowl.
Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving. Makes 8-10 servings.
-- From chef Virginia Willis
The perfect holiday cocktail is easy to assemble in crowd-pleasing quantities, attractive and goes down smooth. This Poinsettia cocktail from Valerie Peterson's entertainingly irreverent "Peterson's Holiday Helper" is the perfect fit.
To make simple syrup, simmer 1 & 1/2 c. sugar and 1 c. of water until the sugar is dissolved, then cool.
Poinsettia Cocktail
3/4 c. cranberry juice
3 ozs. simple syrup
6 ozs. orange liqueur, such as Cointreau
750-milliliter bottle Champagne, chilled
18 fresh cranberries
In a cocktail shaker with ice, combine the cranberry juice, simple syrup and orange liqueur. Shake well (until the shaker is covered with condensation). Strain the mixture, dividing it between six Champagne flutes.
Add the Champagne, dividing it between the glasses. Garnish each drink with 3 cranberries skewered on a cocktail pick.
Any flavor of Turkish delight -- a soft candy often studded with chopped nuts and dusted with powdered sugar -- works in this warm, frothy alternative to hot chocolate. Serve it with a spoon for eating unmelted (and delicious) lumps of candy at the bottom.
Turkish Delight Frothy
2 c. milk
2 ozs. Turkish delight, cut into small cubes, plus extra for garnish
1/2 c. heavy cream
2 t. rosewater
1/2 t. honey
Pinch ground cardamom
1 T. unsalted pistachio nuts, finely chopped
In a small saucepan over medium heat, combine the milk and Turkish delight. Heat, stirring constantly, until the mixture just reaches the boiling point. Remove from the heat and set aside.
In a medium bowl, use an electric mixer or whisk to beat the cream, rosewater, honey and cardamom until just stiff.
Divide the milk mixture between 2 serving cups, then top with the whipped cream. Garnish with additional cubes of Turkish delight and the chopped pistachio nuts. Makes 2 servings.
-- Recipe from Louise Pickford's "Hot Drinks," Ryland, Peters & Small, 2008
