Entertaining: Enlivening a Traditional Holiday Dinner

Menu/Recipes

Spicy-Sweet Nutcracker Cones
Christmas Salad: Radicchio, Arugula, and Romaine with Gorgonzola Croutons
Roasted Beef Tenderloin; Maple Balsamic Sauce
Spiced Cranberry Chutney
Caramelized Carrots, Parsnips, and Fennel
Yorkshire Pudding
Butter-Pecan Bread Pudding with Orange-Caramel Sauce

No matter the holiday being celebrated, making changes to an established traditional dinner is not easy. An arsenal of sentiments and time-honored family recipes demands that any alterations or additions seamlessly blend into the anticipated and expected elements of the scheme.

For this seasonal gathering, event planner Rachel Hollis toasts colorful wares from L’Objet’s new Fortuny collection by creating a knockout environment that dazzles with festive jewel tones and gold—staples that anchor conventional holiday ambience.

“It doesn’t take very long for families to become sentimentally attached to holiday traditions,” explains Hollis. “A simple change like a new accent plate can add a different dimension without offending anyone.”

The menu is a modification of winter favorites, including a salad with gorgonzola croutons, beef tenderloin with chutney, roasted root vegetables, Yorkshire pudding, and pecan-topped bread pudding.

Moroccan lanterns, a medley of fresh flowers, and elegantly etched crystal happily work together to enhance the table’s luxurious scheme.

Photography: Peter Krumhardt and Colleen Duffley

Sources:
“Maori” salad plate, “Aegean” dinner plate, and pinecone salt-and-pepper shakers; all from L’Objet.
Pewter pinecone from Four Seasons Design Group.

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From the Fortuny collection, whose salad plates come in four vibrant colors, Hollis selected blue and green with gold accents. Dinner plates with a textural scale motif and white chargers rest atop a mélange of shimmery textiles, ranging from a basket-weave tablecloth and thin corduroy-like placemats to napkins adorned with opulent trims and tassels. “Strasbourg” sterling flatware is from Replacements.

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This colorful Christmas Salad features pomegranate seeds and dried cranberries with gorgonzola croutons served alongside. The dinner menu was created by Elizabeth Goel of Bite Catering Couture. “Hosta” salad servers are from Four Seasons Design Group. “Alberelli” platter and “Piumette” bowl are both from L’Objet.

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End of year celebrations call for over-the-top accoutrements. Tablecloth and napkin fabrics by Duralee. Trim and tassels by Samuel & Sons.

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They might not be the proverbial holiday chestnuts, but this assembly of spicy-sweet hazelnuts, cashews, and macadamia nuts placed in paper cones and garnished with fragrant rosemary is equally festive.

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Team graphic fabrics like “Richelieu” from Fortuny. with glam ribbons for a modern presentation. “Maori” rectangular platter from L’Objet.

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A printed menu card gives the hostess a record of the courses served for various occasions. Stationery by Mrs. John L. Strong. Placemats are in “Algonquin” from Coraggio Textiles

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Forgo single-variety flower arrangements, and gather various stems in single-color bunches. A centerpiece by Fiore Designs. mixes calla lilies, dahlias, and scabiosa seed heads with glow from an “Ironwork” lantern from L’Objet.

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Clear glassware suits everyday occasions, but for a festive affair such as a formal Christmas dinner, choose cut or patterned crystal like the etched “Maharani” stemware collection from Moser.

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Spicy-Sweet Nutcracker Cones

• 2/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon flaked sea salt or kosher salt
• Generous pinch of cayenne pepper or smoked paprika
• Pinch of chopped fresh rosemary
• 1 egg white
• 1 tablespoon water
• 1 pound mixed nuts, such as cashews, macadamias, hazelnuts, pecans, and/or walnuts
• 12 (6-inch) squares of parchment or brown paper folded into cones (tape inside for security)
• Rosemary sprigs

Preheat oven to 300°F. Line baking sheet with parchment paper; set aside.

In small bowl combine sugars, cinnamon, salt, cayenne, and chopped rosemary, making sure there are no lumps; set aside.

In large bowl beat egg white and water with fork until frothy but not stiff. Add nuts; stir to coat evenly. Sprinkle nuts with sugar mixture; toss until evenly coated.

Spread sugared nuts in single layer on prepared baking sheet. Bake 30 minutes, stirring occasionally.

Remove from oven; separate nuts as they cool. When completely cool, pour nuts into bowl, breaking up any that stick together. Fill each cone with 1/2 cup nut mixture; add rosemary sprig.

Christmas Salad with Gorgonzola Croutons

Fresh pomegranates are in the market during the holiday season. You’ll need about 1 to 2 pomegranates for the half-cup of seeds needed for this recipe. To remove the seeds, cut fruit in half. Place fruit in a bowl of cold water, one-half at a time, and with your fingers, work seeds from center of fruit. Discard fruit. Drain seeds; remove any white pith that may cling to seeds.

• 24 (1/4 inch thick) baguette slices
• Olive oil
• Salt and freshly ground black pepper
• 4 ounces gorgonzola cheese
• 1 small head romaine, chopped (4 cups)
• 1 small head radicchio, chopped (2 cups)
• 5 ounces arugula (6 cups)
• 1/2 cup pomegranate seeds
• 1/2 cup dried cranberries
• 1/2 cup unfiltered apple cider or apple juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons honey
• Salt and freshly ground black pepper

Preheat oven to 350°F. Brush baguette slices with olive oil; season with salt and pepper. Place slices on baking sheet; bake 10 to 12 minutes or until toast is crisp. (Bread should be hard all the way through.) Allow croutons to cool; spread with gorgonzola cheese. (If desired, place croutons in airtight container; chill until serving).

In large serving dish toss together romaine, radicchio, and arugula. Sprinkle with pomegranate seeds and dried cranberries.

For vinaigrette, in small bowl whisk together apple cider, olive oil, cider vinegar, and honey. Season to taste with salt and pepper.

Just before serving, preheat oven to 400°F. Place croutons on baking sheet; bake 2 to 3 minutes or until cheese is softened and lightly browned. Drizzle dressing over salad; serve salad with gorgonzola croutons. Makes 12 servings.

Roasted Beef Tenderloin with Maple-Balsamic Reduction

• 1/2 cup pure maple syrup
• 1/2 cup balsamic vinegar
• 3 to 4 sprigs fresh rosemary
• 2 (2- to 3-pound) beef tenderloin roasts
• Kosher salt
• Freshly ground black pepper
• Olive oil

To make Maple Balsamic Reduction, in small saucepan combine maple syrup, balsamic vinegar, and 1 sprig rosemary. Bring to boil. Reduce heat; simmer, uncovered, 12 to 15 minutes or until reduced to 1/2 cup. Remove and discard rosemary sprig. Set aside.

Season tenderloins well with salt and pepper. Let stand at room temperature 30 minutes. Preheat oven to 400°F. Brush tenderloins with olive oil.

Heat heavy skillet or cast iron pan over medium-high heat. Brown tenderloins on all sides. Transfer to rack in shallow roasting pan. Add remaining rosemary sprigs to roasting pan. Insert oven-going meat thermometer in center of one roast.

Roast tenderloins, uncovered, 35 to 40 minutes, or until meat thermometer registers 140°F.

Transfer tenderloins to serving platter; brush with some Maple-Balsamic Reduction. Cover with foil; let stand 10 minutes. (Temperature of meat after standing should be 145°F.) To serve, slice tenderloins; serve with remaining Maple-Balsamic Reduction.

Makes 12 servings.

Spiced Cranberry Chutney

• 3 large firm pears, cored and cut into 1/2-inch pieces
• 1 small onion, chopped (1/4 cup)
• 1/2 cup dried cranberries
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon fresh grapefruit juice
• 1/4 teaspoon ground allspice

In large saucepan combine all ingredients. Bring to boil; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened, stirring occasionally. (Chutney will thicken as it cools). Serve warm or at room temperature. Makes about 2 cups.

Caramelized Parsnips, Carrots, and Fennel

• 2-1/2 pounds parsnips
• 1-1/4 pounds carrots
• 1 bulb fennel
• 4 cloves garlic, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons butter, melted
• 3 tablespoons snipped fresh sage
• 1 tablespoon finely shredded orange peel

Preheat oven to 400°F. Peel and trim parsnips and carrots. Halve vegetables crosswise. Quarter large ends lengthwise. Halve smaller ends lengthwise. Trim and core, fennel. Slice fennel lengthwise into 1/4-inch slices.

In roasting pan combine parsnips, carrots, fennel, and garlic. Sprinkle with salt and pepper. Drizzle with olive oil and honey; toss to coat.

Roast, uncovered, 40 to 50 minutes or until light brown and tender, stirring once.

Toss vegetables with butter. Sprinkle with sage and orange peel; toss. Transfer vegetables to serving platter. Makes 12 servings.

Yorkshire Pudding

• 2/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cups milk
• 2 eggs, lightly beaten
• 1/2 teaspoon snipped fresh thyme
• 3 tablespoons canola oil

In large bowl sift together flour and salt. Whisk in half the milk and all the eggs until mixture is smooth. Whisk in remaining milk and thyme. Cover; let batter stand at room temperature 30 to 45 minutes.

Preheat oven to 450°F. Divide oil between twenty-four (1 3/4-inch)of mini-muffin cups. Place large baking sheet on oven rack below muffin cups to catch any dripping oil. Place muffin cups in oven; heat 5 minutes or until oil is almost smoking hot.

Carefully remove muffin cups from oven. Whisk batter and pour into each cup, filling 3/4 full. (Batter will sizzle when being poured into hot fat.) Immediately return muffin cups to oven rack above baking sheet. Bake 18 to 20 minutes or until puffed and golden brown. Turn oven off; let stand 5 more minutes in oven to set. Remove puddings from muffin cups; serve hot. Makes 24 puddings.

Butter-Pecan Bread Pudding with Orange-Caramel Sauce

• 5 cups of 1-inch cubes dry brioche, challah, or Hawaiian sweet bread*
• 9 eggs, beaten
• 2-1/2 cups whipping cream, divided
• 2-1/2 cups granulated sugar, divided
• 4 teaspoons pure vanilla extract, divided
• 1/2 cup packed dark brown sugar
• 1/4 cup butter, softened
• 3 cups pecan halves
• 1/3 cup orange juice
• 1/4 cup orange liqueur
• Whipped cream

Preheat oven to 350°F. Grease 13x9x2-inch baking dish. Place bread cubes in dish.

In bowl stir together eggs, 2 cups cream, 1-1/2 cups granulated sugar, and 2 teaspoons vanilla until sugar dissolves. Pour over bread; push bread down into custard so it is well soaked.

In another bowl, mix brown sugar, softened butter, and pecans. Spread over top of pudding. Bake about 45 minutes or until just set. Remove from oven.

In medium saucepan combine remaining 1 cup sugar and orange juice; heat over medium heat until sugar is dissolved, about 5 minutes. Brush inside of pan with water to eliminate any sugar sticking to sides. Increase to high heat and cook, without stirring, until sugar is amber color, about 8 minutes. Remove saucepan from heat. Carefully add 1/2 of remaining whipping cream to caramel (mixture will sputter). Stir; add remaining cream. Stir until combined. If necessary, return to heat to re-melt sugar. Let cool slightly; whisk in orange liqueur and remaining vanilla.

Pour 1/2 of caramel mixture over pudding; let soak in before serving. Pass additional sauce. Top with whipped cream. Makes 12 servings.

*Dry bread cubes overnight. If bread is not dry, place in 15x10x1-inch baking pan and bake in 300° oven 10 minutes, stirring once.