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.

Shore Delights

Delicious fresh clams and oysters from H. M. Terry & Co. are shore to please!

One of the best things about summer at the Jersey Shore are the delicious seafood delights.  Oysters, clams, muscles plus all types of fresh fish.  When I plan an outdoor picnic, I always like to include shellfish on the menu.  Oysters and clams are easy to prepare either slightly steamed just until they open or served raw on a half shell with a little hot sauce.  It really doesn't get any better than this!

Opening a raw oyster with an oyster knife

If you would like to add shellfish to your next outdoor party, top them with wet paper towel under ice in a bucket with a strainer underneath until you're ready prepare them.  We also store them loose in the vegetable bin of our fridge with the humidity set on high.  The eastern variety shown here are Sewansecotts harvested from Hogg Island, VA.  They are very meaty with a clean seawater flavor. They are live creatures and will not survive immersed in fresh water.  I like to give both clams and oysters a good scrub and rinse before preparing.  You don't want a lot of sand and mud in the presentation. Once they are clean, start at the back hinge of the shell and pry until the raw oyster pops open.  If you are opening raw clams, slide the knife around the front to cut the muscle then twist to open.  You can then use the knife to separate the meat from the shell and serve it on a half shell over ice.

Oysters Rockefeller is easy to make with a spinach topping.

Oysters Rockefeller uses lightly steamed, then broiled oysters and steamed spinach as a delicious garnish.  This is an alternate way to serve oysters cooked versus raw on a half shell.

Set a tropical theme by adding a Sushi Platter and fresh pineapple as a centerpiece.

In addition to your shellfish, think about perhaps serving a seafood salad with shrimp, oysters, clams and crab meat.  Sushi platters are also a hit and easy to keep fresh.  Add a bottle of Kikoman Soy Sauce and chop sticks to the table for your guests.  Having everything on platters allows your guests to help themselves and adds to the color and festivity of the table.

Green Tea on Tap: Have a drink dispenser on the table so guests can serve themselves chilled refreshments

Seasonal Seafood: The World is Your Oyster

One of my quick and easy favorites using fresh seafood from the season!  On the left are Sewansecott Oysters and on the right steamed shrimp & ramen noodles.

Along with the falling leaves and nip in the fall air, my mind naturally turns to oysters and shrimp this time of year. They are both indispensable for party trays, recipes and hors dourves. Oyster stuffing is a fantastic addition to your Thanksgiving Turkey if you've never tried it.  I simply prepare a simple savory sage stuffing and add lightly steamed oysters before stuffing the bird. Oysters have been a part of Christmas celebrations long before Victorian times.  The ones we eat are salt water Hog Island Bay grown Sewansecotts harvested by H. M. Terry & Co. We have both their super fresh clams and oysters delivered to our door each month they're in season (courtesy of our super generous Joe Y!).
Shrimp can likewise be added to a pot of steamed vegetables and ramen noodles as shown here for an oriental-inspired dish.

Either way, these delicious treats from the sea are loaded with protein, calcium, iodine and other good for you nutrients. Oysters are great and quite accessible this time of year into the New Year while large and jumbo shrimp can be purchased fresh or frozen.

One of our Oyster Buckets filled with fresh, delicious Sewansecotts!

Here's how to get going starting with how to open a live oyster for oysters on the half shell:


I usually start at the back hinge of the oyster using a flat, short oyster knife. You can wear thick cotton work gloves if you are doing a lot for a party or hold your oyster in a towel as shown here.

Insert the oyster knife in as far as possible into the hinge space and rock up and down. It should pop open from that point. I usually give the knife a little twist as well to expand the space.




After opening the oyster from the rear hinge, bring the oyster knife around and free it from the heavy muscle attaching it to the shell.

I usually flip the oyster over so it rests in the larger part of the shell hollow so it can hold the most "liqueur" for serving. You can even put two or three oysters in one large shell.

Some people like their raw oysters straight up but those in the lead photo have been topped with a dash of Mc.ILHenny Co. Tabasco Pepper Sauce. You can also use fresh lemon juice but whatever you do, keep it light so that the delicate flavor of the oyster can shine through. You can get more step by step instructions on how to open and serve an oyster at: About.com Gourmet Food

Oysters Rockefeller, one of my all time favorites!

Shrimp is wonderful as an addition to Spanish Paella or served in a shrimp cocktail. When I attended the Ice Theatre of New York's Benefit Gala, the cocktail reception had waiters serving cold steamed jumbo shrimp. If you want to make your own shrimp cocktails, just purchase a good cocktail sauce that contains horseradish. They are always a major hit! Very easy to prepare, just don't overcook them. Steam just until they are no longer translucent but white and opaque in the center and pink on the outside. If you are using frozen, precooked shrimp, add them at the very end of your cooking process so they will just thaw through and not cook any further.

You can do this! These are two hits that are on the gourmet trays of the most posh holiday parties. Get cracking now and when Thanksgiving and Christmas roll around, you will be SO ready to entertain.