Pilgrim's Progress
Skip the turkey and stuffing. Throw a Thanksgiving party with flair, not fuss.
By Cheryl and Jeffrey Katz, 11/9/2003
No question about it, Thanksgiving is a family favorite. But after you've had your fill of turkey, football, and reminiscing with Great-Aunt Ida, gather your friends and throw your own party. Skip the cranberry sauce and stuffing and start a new tradition with simple but exotic food such as imported cheeses and dried fruits and the latest "tini" from your favorite bartender's repertoire. This bash will launch the holidays with lots of flair and almost no fuss.
Giving a party should be as much fun as going to one. Serve food that requires no more than replenishment once festivities begin, so you'll have time to mingle rather than fuss in the kitchen.
BEFORE GUESTS ARRIVE, arrange a buffet table with dishes that can be served at room temperature. Make it easy for guests to serve themselves.
PLACE PLATES at the head of the table and flatware and napkins at the end. This allows guests to fill their plates without having to juggle silver and linen. Guests who will be balancing plates of food on their laps will also appreciate oversized napkins.
AN APPROPRIATE SERVING PIECE, or two, should be set by each of the foods being offered. If you are serving salad, have tongs that can be handled with one hand. And stay away from soups unless you are having a sit-down meal.
KEEP IT NEAT by serving from bowls and dishes that are slightly larger than you think you need. It's a simple step that will keep the mess off the table.
Crowd Control
People gravitate to, and sometimes never leave, spots where there is food, beverages, and good company. To keep guests circulating, set up the bar in one location and the buffet table in another. If you are tight on seating space, borrow some stools. They are great for perching, easy to move, and don't take up as much space as chairs.
Party Favors
Give your guests mementos of the festivities. Some easy treats include small candle lanterns to light the way home, lavender eye pillows to induce sweet dreams, a small tin of peppermints to soothe the stomach and aid digestion, cab vouchers for a safe journey home, and, the next day, e-mails of digital images from the party.
Recipes
Sarah Shaw's goat cheese and sun-dried tomato dip
Makes 2 cups
Adapted from Sally Sampson's Party Dips, due from Harvard Common Press in the spring of 2004.
1/2 cup sun-dried tomatoes
1/2 cup water, brought to a boil
1/2 cup olive oil
1 to 2 garlic cloves, minced
10 to 12 ounces goat cheese
Kosher salt, to taste
Fresh basil leaves, finely chopped for garnish (optional)
In a heat-proof bowl, place the tomatoes and cover them with boiling water. Let stand until softened, 8 to 15 minutes. Pour through a strainer and return the tomatoes to the bowl. Stir in the olive oil and garlic. Cover the bowl with plastic wrap and refrigerate for 2 to 3 days to let the flavors develop. To make the dip, add the goat cheese to the tomatoes, mashing it into the mixture with a fork. Season with salt. Cover and return to the refrigerator until ready to serve. It will keep for up to a week. Let the mixture soften for at least 20 minutes at room temperature before serving. Transfer to a serving bowl and garnish with basil if desired. Serve with slices of crusty French bread or with raw vegetables such as endive or asparagus.
Cheese Pairings
Save the crackers for the kids. To bring out the best in specialty cheeses, try serving them with dried fruits, nuts, even honey, to provide flavors that complement and contrast their richness. Robert Aguilera, general manager of Formaggio Kitchen in Cambridge, recommends these cheese matchups:
Manchego, a Spanish sheep's milk cheese, with Marcona almonds and Serrano ham. Laguilo, a cow's milk cheese from France, with pate de campagne, cornichons, and a variety of mustards. Pecorino Ginepro, a sheep's milk cheese covered in juniper wood ash, paired with manzanilla olives. Parmigiano Reggiano drizzled with balsamic vinegar. Queso Azul de Valdeon, a sheep and goat milk cheese, drizzled with honey. And rather than a glass of wine, pair a dark German lager beer, like Celebrator, with Gruyere.Ginger and gold cocktail
Serves 2
From bartender Alden Kinder at Noir in Cambridge.
SIMPLE GINGER SYRUP WITH CHERRIES
1/4 cup water
1/4 cup sugar
1 teaspoon grated fresh ginger
1 heaping teaspoon dried cherries
In a small saucepan, mix the water and sugar and add the ginger. Bring to a boil, then reduce the heat to a simmer and cook until the sugar is dissolved. Pour the liquid through a strainer to remove the pieces of ginger. Pour 1 1/2 ounces of the syrup over the cherries. Let the mixture sit for at least one hour or up to 24 hours.
COCKTAIL
1/2 ounce simple ginger syrup with cherries
1 ounce Goldschlager
5 ounces Bombay Sapphire Gin
Spoon the cherries from the syrup into a chilled martini glass. In a cocktail shaker, combine the remaining syrup, Goldschlager, and gin and add ice until the shaker is about 3/4 full. Cap the shaker and shake vigorously. Using a cocktail strainer, pour the mix over the cherries and serve immediately.
Autumnal equinox
Serves 1
Created by Aimee Empey, bartender at blu.
1 ounce ruby port
1 ounce amaretto
1 ounce Grand Marnier
In a brandy snifter combine the port, amaretto, and Grand Marnier.
© Copyright 2003 Globe Newspaper Company.
