LETTERS From CAMP Rehoboth |
The Gay Gourmet |
by Patrick Evans-Hylton |
Holidays with the family, blood-related or extended, can be stressful enough without worrying about entertaining. God love Martha Stewart, the Patron Saint of the Fru-Fru faithful everywhere, but because of the immense popularity of her television show and magazine, some busy queens (you know who you are) will put your holiday shindig under a microscope. Well, tell your guests to get over it honey. Martha has a whole stable of catering boys named Raoul and Klaus that cut all those pretty little radish roses you see on TV. Relax, take a deep breath, and let the Gay Gourmet hold your hand (that is your hand, isnt it?) Here are some tips to make your holiday soiree absolutely fabulous. Edible Topiary Talk about getting your fiber! This is a real show-stopper, and can be used as a centerpiece as well as a serving "platter" for crudite, cold-cuts and cheese. Materials One 18-inch block (or slightly larger) of styrofoam One large square block of styrofoam One never-used terra cotta pot One large dowel, or broom handle Newspaper Aluminum foil Glue Ribbon Dressmaker or large T-pins New, colorful kitchen towel Long toothpicks with frills at the end Directions 1. Place the large styrofoam block in the base of the terra cotta pot. It should fit snugly and tightly and almost come to the top. Push dowel through the top in the center of the block. Using a marker, draw a line between 18 and 24 inches from the base of the styrofoam. Remove dowel. 2. Cut dowel with a small hack saw on the line. Fill the hole left by the dowel in the styrofoam halfway with glue. Replace the dowel and allow to sit at least overnight. 3. Cover the styrofoam ball with aluminum foil. Once dowel has set, push the styrofoam ball down over the top of the dowel, about half-way through the ball. Remove, add glue to the hole in the ball, and replace. Allow to set. 4. Push newspaper in any openings around the styrofoam block and terra cotta pot to make as tight as possible. Paint a thin layer of glue up the dowel with a small paintbrush. Starting at the base of the dowel, wrap ribbon up to the ball to completely cover the rod. 5. Wrap a towel around the top of the pot, covering the styrofoam below. Using pins, attach leaf lettuce around the ball, overlapping and covering completely. Ingredients 2 - 3 heads leaf lettuce (Note, useleaf lettuce or cabbage leaves, but not iceberg lettuce or spinach) Cherry tomatoes Cold-cuts sliced for sandwich-thickness Cubes of cheese, or cheese slices cut into star shapes with a cookie-cutter Broccoli flowerettes Baby carrots cut in half lengthwise Party snack crackers, such as Ritz or Triscuits Method of Preparation 1. Once leaf lettuce is arranged on styrofoam ball, completely covering, start attaching the food in a random pattern, using the long toothpicks, emulating Christmas decorations. Lettuce should be attached close to the start of your party so it will remain as fresh looking as possible. 2. A tipfold coldcuts into eighths so they will stay on the toothpick. 3. Place snack crackers on the towel that is wrapped around the base of the topiary. 4. Replace food throughout the night to keep the tree looking "full." Pretty Pink Punch Ingredients 5 cups milk 1/2 cup heavy cream 1 package instant vanilla pudding and pie filling mix 4 teaspoons rum extract 5-6 drops red food coloring Raspberries Method of Preparation: 1. In a mixing bowl, combine milk, cream and pudding mix. Mix to incorporate. Add rum extract and food coloring, and mix to blend. 2. Pour into champagne flutes or wine glasses. Float raspberries on top. Holiday Survival Tips There are some things that are an absolute must at parties. Keep a few of these ingredients in your pantry and pull them out as guests arrive for an elegant get-together. Stock up at the gourmet grocer with cans of sardines, anchovies, roasted peppers, artichoke hearts, hearts of palm, hot peppers, pickled quail eggs and large green olives. Arrange in small bowls, tapas-style, and serve with thin slices of specialty bread or party crackers. Serve slices of roasted chicken, beef or ham with a wide range of cheeses, different breads and unusual condiments. Look for condiments such as hot or sweet mustards, spreads, or flavored oils. Go nutty. Break out almonds, cashews and other premium legumes. Place in bowls by themselves, or toss with a little curry powder or peppery spice blend, toast slightly in the oven on a baking sheet, and serve warm. In a food mixer, process canned salmon with softened cream cheese for a quick mousse. Serve in an elegant container with crackers or dark bread. Bake large batches of cookies. Stack them like a pyramid, to emulate a Christmas tree, and hold together the layers with a little bit of cake frosting as "glue." Decorate with red and green gumdrops. Also, serve a platter of brownies or cookie bars. Donna Reed sure milked the homespun image, why cant you? Purchase from a local, up-scale grocer, a tray of vegetables and dip, coldcuts and cheese, or unusual breads. ASK THE GAY GOURMET Dear GG; I was watching a cooking show on television last week and they used the word "chiffonade." Could you tell me what this term means? The only French I am proficient in is kissing. Wacked Out in Washington, D.C. Dear Wacked; Although chiffonade may sound like a chic cologne from Halston or Channel, it actually is French for "little rags." It refers to a knife cut done in the following manner: With several leaves of basil, spinach, leaf lettuce or the like, stack vertically and roll like a cigar. Using a knife, cut into small strips lengthwise. The end result will be numerous ribbons of the leafy herb or vegetable you were cutting. These are used mostly in salads or as pretty garnishes. G.G. P. S. Meet me under the mistletoe. Chef Patrick, the Gay Gourmet, is a caterer, food writer and member of the American Culinary Federation. Submit any questions, comments or recipes to share in care of LETTERS From CAMP, or via email: TheGayGour@aol.com. |
LETTERS From CAMP Rehoboth, Vol. 8, No. 15, November 20, 1998. |