Holiday Entertaining: Easy Smokey Salmon Spread + Cordon Negro Brut Sparking Wine

Smokey Salmon Spread on buttery Town House Crackers

This is such an easy and elegant spread to make for holiday entertaining that you'll want to keep this recipe handy for the rest of the year as well. So simple, yet good for you. Salmon is rich in Omega 3 fatty acids and protein. This recipe yields a large amount, enough to feed a crowd. So here's the recipe:


Smokey Salmon Spread

1 15 oz can of Salmon
1/2 cup Sour Cream
4 oz or 1/2 block of Philadelphia Cream Cheese
1 tbsp Lemon Juice
1 tbsp of dried minced onion
1 tsp of Chef Dave's Homemade Sweet & Sassy Smokehouse Rub

Let cream cheese stand at room temperature for about 20 minutes to soften. Put all the ingredients in a Kitchen Aid or stand mixer to incorporate to the desired texture. Use a spatula and scrap from mixing bowl into an air-tight container. Refrigerate for at least 15 minutes to allow flavors to blend. Serve on Town House Crackers or bagels for a delicious breakfast treat. 

Smokey Salmon Spread served on Town House and Focaccia Rosemary & Olive Oil Crackers

Wine O' Clock: Cordon Negro Brut Sparkling Wine
Champagne isn't the only sparking wine you should have during the holidays! I added a few black seedless grapes to the presentation and paired my Salmon Spread with a cava from Spain. Aged up to 18 months in a cave, (hence the name "cava") this white Brut is fermented right in the bottle. Previously called Spanish Champagne, only those produced in the traditional champenoise method may be labeled "cava".  Absolutely delicious bubbly that can hold it's own with smokey, spicy dishes while complimenting most foods. Bon Appetit ranks sparkling wines from Spain's Cava selection as very desirable and definitely worth trying. Hailing from Sant Sadurni D'Anoia, Spain and imported by Freixenet of Sonoma CA, this is a lovely sparking wine which is crisp. clean and well balanced. Medium-bodied with a distinct palate of apple, pear and citrus flavors with a moderately long finish and a crisp hint of ginger. Excellent!

Cordon Negro Brut Cava Sparking Wine

Your Perfect Roast Turkey the EASY Way

Gather up a few kitchen essentials for the BEST roast turkey...EVAR.  Easy recipe tips right here!

Growing up in Northern New Jersey, Nanny would cook the day to day meals. Mrs. Humble (yes, that was really her name), prepared all our meals including dinner which was always pretty simple fare. However for holiday parties, my mother took the lead and prepared all the dishes, with a little help from me of course! Holiday meals were served in our dining room on our best china. So in my opinion, there is no better way to entertain than by cooking the meal yourself. Nowadays, things are a bit more relaxed so it is perfectly proper for you, the host, to provide the turkey while assigning provision of the sides and desserts to your guests. This allows you the luxury of giving your total attention to the main event...the turkey. 

Here's how to host your holiday dinner party and enjoy yourself at the same time PLUS of course my no fail Perfect Roast Turkey Recipe that is easy to make, even for first time cooks. First let's greet the guests with a few appetizers:

 

Woodridge savory snacks inspired by Asian cuisine! Try their vacuum Fried Brussels Sprouts, Mochi Rice Nuggets and Mediterranean Veggie Snack Mix. info@woodridgesnacks.com. Also Setton Farms salted, roasted pistachios

 

Whole grain crackers and natural fruit & cheese are always welcome

Keep the appetizers wholesome and simple. I like the cheese and whole grain cracker buffet. You can serve various cheeses on a chalk board with the names written in for each selection. Learn how to do this at GaveThat.com's Putting Together A Perfect Cheese Plate

Putting Together A Perfect Cheese Plate. PHOTO courtesy of GaveThat.com

Have Refreshments on Self-Serve at the Bar
I've found it easier to simply set out soft drinks, wines and liquor on the bar or buffet with an ice bucket and garnishes like Marichiano cherries, lemon wedges and olives. You can also try some of the more festive drinks of the season, namely fig flavored Vodkas. Very tasty! Guests can most certainly bring their own and pour it too.

One of the top liquors of the season, fig flavored Vodka.

Your Perfect Roast Turkey the EASY Way
Here are my tried and true tips to make the best roast turkey imaginable this year:

My Mauviel Copper Roaster

You will need a quality roasting pan with a rack, butter and poultry seasoning. So here we go!

Take a screen shot of this recipe card for future reference.

 

1.) Skip the brine.  Most large turkeys are infused with a broth solution to make it extra juicy.

2.) Lightly salt your turkey inside and out with Kosher salt. If stuffing the bird, add it loosely and secure skin with skewers. Rub your turkey with a flavored butter, (chive is good), and put some between the skin and the breast meat.  Roast breast side down at 425 degrees for the first hour.  Turn and continue cooking at 325 degrees breast side up.  Leave the turkey uncovered and baste every hour with butter to finish cooking. 

Place turkey breast side down for 1 hour at 425 degrees

3.) Use Bell's Seasoning or ground sage in your stuffing mix which can also be made outside of the bird.  

I used a bamboo skewer to keep the stuffing in the neck

4.) Try whole berry cranberry sauce instead of the jellied type.  Whole berries add extra texture & crunch.

Deglazing the roaster to make gravy.

5.) Make turkey gravy right in the roaster pan by adding a little white wine, water and flour. Strain afterward to remove lumps.  The Mauviel Copper Roaster is perfect for this purpose as it caramelizes the pan drippings and releases them for a delicious gravy.

Viola! I guarantee this will be the juiciest turkey ever.

Coffee & Dessert Time
I like to put the coffee, tea and dessert pies and cakes on a coffee cart and serve my guests where they are. Sometimes it may be in the living room or the dining room. Where ever the majority of them are gathered that's where you serve dessert after dinner. 

Chef Carla Hall of The Chew's Gourmet  Baked Goods

Tea and tea cakes.

My homemade pumpkin pie. Get the easy recipe HERE

Easy & Delicious Holiday Treats

Entertaining for the Holidays? No need to panic! Our video above gives you lots of all time favorites and crowd pleasers. Here are a few that you can make ahead of time, chill and serve on festive platters. Easy to make, these always go over big:

1.) Deviled Eggs - These always fly at my house and are easy to make. Just hard boil your eggs, peel and split while scooping out the yolks. Mash the yolks with a bit of sweet pickle relish, mayonnaise, Hungarian paprika & Dijon mustard. Stuff the boiled egg whites with this creamy mixture and top with extra paprika.

2.) Oysters on a Half Shell - Be sure to get a good Oyster Knife (try Sur la Table) and check out our article on how to open & serve raw oysters under Shore Delights.  We enjoy fresh, salt water Sewansecotts from H. M. Terry in Virginia. Slightly steamed or raw, they are plump with a delicate liquor that reminds you of fresh sea water.

3.) Fresh Baked Raisin Bread - This is a variation of your basic sandwich loaf only with a bit of brown sugar, 1 cup of raisins and 1 teaspoon of cinnamon added. Most bread machines will alert when you can add the raisins or other dried fruits. Slice and leave out with a tub of softened butter and chutney. 

4.) Raw Nuts - We used to have a big bowl of walnuts, almonds, filberts, Brazil nuts and pecans set out during the holidays. Add a festive wooden soldier nutcracker to that extra touch. 

5.) Bacon Wrapped Dates - These are so good! Get the bigger Medjool dates and wrap each one with a small section of sliced, smoked bacon. Secure with a toothpick. Bake in the oven on a cookie sheet at 350 degrees until the bacon in crispy. 

6.) Dark & Milk Chocolates - You can have anything from Hershey's Kisses to Godiva Truffles, depending on your tastes. Fill the bowls and watch them disappear! 

And for the Main Course...
You can slice your turkey, roast beef or ham ahead of time and cover with gravy and/sauce to keep it moist. You can keep your main course and hot entrees warm in foil pans with Sterno cans underneath. 
What I've done is used an electric griddle set on low to help keep my casseroles warm. I like to use Pyrex and Mauviel Cookware because it can be used on the stove, oven and then go on to serve buffet style.

Holiday Entertaining: Easy Roast Turkey

Perfect Roast Turkey the EASY Way


Try these simple tricks to roast your best, juciest holiday turkey ever!


1.) Skip the brine.  Most large turkeys are infused with a broth solution to make it extra juicy.

2.) Rub your turkey with a flavored butter, (chive is good), and roast breast side down at 425 degrees for the first hour.  Turn and continue cooking at 325 degrees breast side up.  Leave the turkey uncovered and baste every hour with butter to finish cooking.

3.) Use Bell's Seasoning in your stuffing which can also be made outside of the bird.  


4.) Try whole berry cranberry sauce instead of the jellied type.  Whole berries add extra texture & crunch.

This super easy roasting method gives you a golden brown, crisp skin and VERY juicy breast meat.
Making your own turkey is still the most impressive and economical way to serve large numbers of guests for the holidays.


Merry Christmas & Happy New Year!