STYLETHREAD -- LET'S TALK SHOP!

I make green beans with caramelized shallots. It's tasty and extremely easy, which is what I look for in a holiday side dish.

I change the recipe at home to suit the meal, but here's the one from the Martha Stweart site that I used as a base.  This one serves 12.

1/4 cup plus 2 tablespoons extra-virgin olive oil 2 shallots, thinly sliced 1/4 cup plus 2 tablespoons store-bought seasoned breadcrumbs Coarse salt and freshly ground peppe
Stir in breadcrumbs, and cook for 2 minutes more. Season with salt and pepper. Serve warm.
Sometimes I'll omit the bread crumbs and add tosted almond slivers instead.  To brighten it up I've also added lemon zest as the beans are heating with the shallots.  I also tend to use much less oil than what is called for in the receipe.  I've found that if you just swirl some oil in the bottom of the pan and watch the shallots carefully, it works just fine.I know you asked for side, but if you need any appitizer ideas, let me know.  My SIL and I spilt most holidays so if I'm not cooking the meal, I'm bringing the wine and apps.




-- Edited by Boots on Tuesday 16th of November 2010 01:57:25 PM

I'll go home tonight and pick out my favs.

OK, here are some favorite apps I make for parties. 

STUFFED DATES

I make these all year long (I've even grilled them!)  They are probably my most requested dish.  This makes 12 servings of 5 dates per person.

60 pitted dates
60 pieces of  Marcona nuts (nuts from Spain)
60 pieces of bacon (cut a slab into 2 thin strips then slice those strips in half to make 4 pieces)
60 toothpicks

Preheat oven to 350 degrees.  Stuff each date with one nut (or 1/2 a nut if date is small)  Stuff all dates the same.  Wrap each date with one strip of bacon and hold in place with toothpick.  Place on a foil lined cookie sheet.  Bake for 8 minutes.  Serve hot.

I like to mix up the ingredients too.  You can also stuff the dates with water chestnuts, almonds or goat cheese mixed with finely chopped shallots, salt & pepper.  It's all good. 


SWEET & SPICY NUTS

This is a great make ahead recipe.  I make it the night before and put them in zip lock bags in the fridge.  Let them come to room temp before the party for an hour or so.  This make 4 cups.  It goes with just about any drink you will serve.

4 cups of unsalted mixed nuts (about 1 lb)
1/4 cup sugar
1/4 cup honey
1 1/2 tsp salt
3/4 tsp cayenne pepper


Mix sugar & salt together in a wide bowl.  On a slightly oiled parchment paper covered cookie sheet toast nuts in oven at 325 degrees for around 10 minutes (watch carefully.  When the nuts smell like toasted nuts, take out right away.)  Let cool.  Melt honey with cayenne pepper in a skillet. over low heat.  Add nut and coat with honey mixture.  Let cool very slightly.  Add nuts to sugar/salt mixture and toss to coat completely (I do it with my hands in small batches in the shallow bowl.)  Throw away parchement paper (you can recover if you want to aviod a mess) and let nuts cool completely on cookie sheet.

BAKED BRIE

Serve this with crackers (I like wheat thins or Triscuits.)

1 round of Brie (about 8 ounces)
1 tsp chopped walnuts (toasted)
1 tsp chopped fresh Thyme
2 tbsp chopped dried cranberries


Preheat oven to 350 degrees.  Remove top rind from cheese (a sharp knife should slice it off easily.)  Leave rind on the sides.  Place cheese (cut side up) in a small oven proof baking dish (like a small casserole dish.)  You can also wrap the cheese in parchment paper instead after you add the rest of the ingredients.  Use 2 sheets of parchment and gather it together at top then twist it shut.  If you wrap in parchment paper, place it on a lined cookie sheet to keep clean up minimal.  Sprinkle top of cheese with cranberries, thyme and walnuts.  Bake for 15 minutes or until cheese is soft and gooey.  Serve in baking dish or carefully unwrap from paper (I like to trim paper away so only the bottom remains papered and serve it on a platter with the crackers and more cranberries sprinkled around it.  Serve right away.

I'm so making those nuts!



a nice antipasto platter might be nice for an appetizer. Its super easy and isn't too filling. Plus, you can buy so much of it a the deli bar. As long as you kept the cheese on a seperate plate for your uncle, you'd be all set. It would compliment the nuts boots posted.

Actually, you could place a few pieces of mixed stemware on the platter, and put the nuts in one (balloon glass, with a spoon), cheese in another (maybe a large martini glass) and meats in a third (like salami sticks in an iced tea glass) and it would look very pretty with all the peppers and mushrooms and olives and whatnot on a pretty platter below.