South Shore Living / November 2011 / Hip Holiday

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Hip Holiday

Enjoy entertaining at home this season with delicious recipes, do-ahead techniques, and vintage decorating tips

Entertaining has always come easy to Wendy Powell, who loves to bring a fun retro flair to her holiday gatherings. A Marshfield resident who started hosting parties at a young age for family and friends, she went on to found Jubilee Gourmet Catering in Plymouth and later worked as a freelance food stylist for clients like Dunkin’ Donuts and Stop and Shop. Now the general manager for a corporate dining company, Powell continues to host hip holiday parties at her home.

Powell’s fond memories of the home-cooked meals she enjoyed as a child at her grandmother’s house helped inspire both her culinary taste and her personal style.

“I’m really drawn to Mid-Century tableware that is colorful, playful, and happy,” says Powell. “It’s the kind of stuff I grew up seeing on my grandmother’s table.” While some of her collection was handed down through her family, she also enjoys searching out special vintage pieces of Pyrex and CorningWare at yard sales. “Turquoise is my favorite color, and I try to blend bright colors with earth tones like copper, tan, and brown,” says Powell, whose decorating style is relaxed and youthful. “During the holidays I also like to decorate with bits of greenery and will fill vases with pieces of princess pine and bayberry from my yard.”

When it comes to food, Powell likes to go all-out, offering her guests an impressive spread of savory appetizers, elegant entrees, and specialty cocktails. “You could call this serious food, but it’s all creative and pretty,” she says. “And there’s no better time to indulge than the holidays.”

The following is a collection of delicious recipes and helpful decorating tips for designing the ultimate hip holiday party.

Sweet and Tangy Raspberry Brie Phyllo Bundles

• 1 cup fresh cranberries
• 1 cup raspberry preserves
• 1/3 cup water
• 3 tablespoons sugar
• 8–10 ounce package of firm brie, cut into 30 small pieces
• 1 bunch scallion
• 1/3 cup brown sugar
• 1 cup mozzarella cheese, shredded
• 1 pound Athens phyllo sheets, defrosted
• 2 sticks butter (1/2 pound)

1. Melt one stick of butter in the microwave. Open defrosted phyllo, lay flat on counter, and cover with a clean kitchen cloth and sprits with water to dampen. Take one sheet out and lay flat on large cutting board with the 14 inches as your vertical line. Brush with melted butter and lay another sheet on top and brush again. Cut vertically into 3 inch strips.
2. Place a dollop of raspberry sauce, 1 cube of brie, a sprinkle of brown sugar, sprinkle of scallion, and a tablespoon of mozzarella cheese on top of each other at the bottom of each strip. Fold up dough on a bias to create a triangle shape. Transfer to a floured baking sheet. Repeat with remaining sheets, butter, and fillings. When finished, freeze bundles on a baking sheet for 20 minutes. Transfer to an airtight container or Ziploc bag and freeze for up to 2 months.
3. Preheat oven to 400 degrees. Arrange 12 frozen bundles on a baking sheet lined with parchment paper and bake for 14–16 minutes or until crispy and golden brown. Allow to cool for 3–5 minutes before serving.
   Makes 30 hors d’oeuvres
    

Coconut Shrimp with Honey Dijon Drizzle

For the shrimp

• 1/2 cup coconut milk
• 1/2 teaspoon chili powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 garlic clove, chopped
• 1 pound raw jumbo shrimp, peeled and deveined, tail off (21/25)
• 1 cup flour
• 1 teaspoon salt
• 2 eggs
• 1/4 cup milk
• 1 cup panko
• Canola oil for frying

For the drizzle

• 1 teaspoon chili powder
• 1 garlic clove
• 4 tablespoons mayo
• 1/4 teaspoon dried pepper flakes
• 1 teaspoon ginger powder
• 3 tablespoon sushi vinegar
• 1/4 cup coconut milk
• 3 tablespoons honey
• 1 cup fresh basil leaves, loosely packed

1. In a large to medium mixing bowl combine coconut milk, chili powder, sugar, salt, and garlic; whisk. Add raw shrimp to marinade, toss to coat, cover and refrigerate for 4 hours.
2. In an assembly line fashion, combine flour and salt in first bowl, eggs and milk in second bowl (whisk to combine), and panko in third bowl.  Working 1 shrimp at a time, roll first in flour, dip in egg mixture, and then coat in panko. Place shrimp on a tray and move onto the next.
3. Fill a large skillet halfway up the sides with canola and heat over high. Test temperature of oil by dipping a corner of a panko shrimp in hot oil; if it sizzles, it’s ready! Cook shrimp in batches to not overcrowd the pan. Cook each shrimp approximately 2 minutes and turn, a golden crust will appear. Cook shrimp for a total of 4 minutes.
4. To make the drizzle simply add all ingredients to blender and pulse until smooth with flecks of basil still visible.
   Serves 6-8 as an appetizer

Tip: When entertaining cook shrimp a day in advance, cool completely and store in an airtight container. Skewer each shrimp with a wooden toothpick and reheat on a parchment lined baking sheet in a 375 degrees preheated oven
for 6-8 minutes.
 

Cranberry Beurre Blanc Chicken

• 4 large boneless, skinless chicken breasts (approximately 2 pounds)
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs
• 2 tablespoons water
• 2 cups Canola oil
• 1/2 cup olive oil
• 4 tablespoons butter
• 1/3 cup shallots chopped
• 2–3 tablespoons minced garlic
• 1 teaspoon dried thyme
• 1 tablespoon herbs- de-Provence
• 1 1/2 cups dry white wine
• 1 cup chicken broth
• 1 cup cranberry juice
• 1/3 cup brown sugar
• 2 cups whole fresh cranberries
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh Parsley

1. Cut each breast into 4–5 medallion sized pieces. Arrange pieces on a large cutting board, lay plastic wrap over chicken and pound to 1/3–1/4 inches thin.
2. In a medium bowl, whisk eggs and water and set aside. In a separate bowl, combine flour, salt and pepper. Place chicken in egg mixture and gently coat. Pull one piece of chicken at a time out of the egg mixture, dredge generously in flour and place on a tray; repeat.
3. Using a large 12-inch skillet, heat Canola and olive oil until very hot. To test if the oil is ready, dip a corner of a piece of floured chicken into the oil; if it sizzles it is ready. Place half of the floured chicken into the oil, being careful not to crowd the pan. Cook for 3–4 minutes and turn, continue to cook for 2–3 more minutes. Chicken should be crispy and lightly golden brown. Remove from pan and place on a paper towel-lined tray; continue with the second half; lower temp if oil becomes too hot.
4. When all chicken is cooked, remove skillet from heat and allow the oil to cool for 10 minutes. Carefully pour off oil from skillet into a heat resistant bowl, making sure to leave the golden fond collected at the bottom of the pan. Set oil aside to cool completely.
5. Preheat the oven to 350 degrees. Return the pan with the fond to medium high and add butter to the fond. When butter is melted and bubbling, add the shallots and sauté for 2 minutes, stirring frequently. Add the garlic, thyme, and herbs de Provence and sauté an additional minute. Add wine to the skillet and stir; add chicken broth, cranberry juice, brown sugar, and cranberries. Bring mixture to a boil and then reduce to a simmer and cook for 10–15 minutes with lid cracked.
6. In a large baking dish arrange cooked chicken in a single layer. Pour sauce over chicken, cover and bake for 30 minutes. Garnish with fresh parsley and serve.
   Serves 6

Tip:
Don’t waste the oil! Use it
a second time! Once cooled to room temperature pour oil through a fine mesh strainer or cheese cloth and store in the refrigerator for up to 1 month.

Mashed Potato with Leeks and Sour Cream

• 12–14 small to medium red new bliss potatoes (approx. 2 pounds)
• 6 tablespoons butter, divided
• 2 tablespoon olive oil
• 1 large leek
• 1 teaspoon sea salt
• 1/2 cup milk
• 1/3 cup sour cream

1. Scrub potatoes clean and peel, leaving about 1/3 of the skin on. Cut potatoes into quarters and place in a large pot. Cover potatoes with cold, lightly salted water. Cover and bring to a boil. Reduce heat to medium and simmer potatoes for 15 minutes or until fork tender. Meanwhile, trim the top 2 inches and the bottom root off the leek. Cut the leek into 1/2-inch pieces and rinse well.  In a medium skillet, heat 2 tablespoons butter and olive oil over medium high heat. When butter is bubbling add leeks to skillet and sauté for 10–12 minutes, stirring often; leeks will become lightly browned.
2. Using a colander, drain the cooked potatoes. Allow the potatoes to release steam for a minute or two. Return the potatoes to the pot. Add 4 tablespoons of butter and mash for 1 minute. Add the milk and continue to mash. Add sea salt, sour cream, and mash until smooth. Stir in caramelized leeks. Reheat in original pot on low or transfer potatoes to a medium casserole dish, cover and heat in a 350 degrees oven until hot.
   Serves 6

Tips:

• Too much skin can overpower, but leaving 1/3 of the skin on the potato adds a nice texture and lovely flecks of red.
• Lots of dirt gets trapped in the layers of leeks. Be sure to rinse well!
• For best results use an old school hand masher. A stand mixer with a fitted paddle attachment also works well.  For the less equipped kitchen, a stiff medium whisk will also do the trick.