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The holidays are a time to entertain and pull out all the culinary stops. We are deep into a recession and the price of food and drink has been going up for months.
The cocktail party is the perfect solution. Or, forget hard alcohol and toss a wine tasting. Either way, your friends will be filled with holiday cheer.
The foods you serve do not have to cost much. Forget the fillet roast, lollipop lamb chops and any veal dish. Thanksgiving was just two weeks ago, but guests still enjoy sliced turkey breast and a spiral ham. The good thing about ham is you have no waste and the meat stays fresh for quite some time. (Take the ham bone and make split pea soup.)
One of my favorite cocktail party dishes is Salmon Mousse. This is classic 1980s all the way. I use canned salmon because the recipe calls for it. You also can make a tuna mousse using canned tuna.
Growing up, I would visit friends during Christmas and clearly recall a clam dip made with canned clams. Don’t laugh, I still love the dish to this day.
Crudites and dip, a selection of cheese and crackers and several loaves of bread form the basis for a cocktail party. And if someone asks what can I bring?; talk it over. It will be one less dish you have to prepare.
Salmon Mousse
Ingredients:
1 envelope of unflavored gelatin
1/4 cup of cold water
1/2 cup of boiling water
1/2 cup of mayonnaise
1 tablespoon of lemon juice
1 tablespoon of finely grated onion
Dash of hot sauce
1/2 cup of chili sauce
1 teaspoon of kosher salt
2 tablespoons of finely chopped dill
1 15-ounce can of red sockeye salmon, skin and bones removed, and pureed in the food processor
1 cup of heavy cream
Directions:
In a large mixing bowl, soften the gelatin in the cold water. Stir in the boiling water and whisk slowly until the gelatin dissolves. Cool to room temperature.
Whisk in the mayonnaise, lemon juice, onion, hot sauce, chili sauce, salt and dill. Stir to completely blend. Refrigerate for about 20 minutes, or until thickened slightly. Fold in the salmon. In a separate bowl, whip the cream until it has thickened and soft peaks form. Fold gently into the salmon mixture.
Pour into a 6- to 8-cup bowl or decorative mold. Cover and chill for at least four hours.
When ready to serve, place the mold in a large bowl of hot water to make for easy removal. Remove from the hot water and run a knife around the edge of the mold. Carefully unmold onto a serving platter.
Note from Phyllis: You can make a tuna mousse by substituting two 6-ounce cans for the salmon.
Clam Dip
Ingredients:
1 16-ounce package cream cheese, softened
1/2 cup of mayonnaise
1 tablespoon of lemon juice
1 tablespoon of dehydrated chopped onion
Kosher salt and freshly ground black pepper, to taste
2 6-ounce cans of chopped clams with their juice
Directions:
Place the cream cheese, mayonnaise and lemon juice in a large bowl. Beat by hand or use a handheld mixer. If using an electric mixer, set it to low. Blend well.
Add the remaining ingredients and blend well. Cover with plastic wrap and chill.
When ready to serve, divide between two pretty serving bowls.
Ham, Asparagus and Spinach Rolls
Ingredients:
1 pound of top-quality boiled ham, sliced
1 pound of asparagus
1 8-ounce bag of baby spinach leaves
Kosher salt and freshly ground black pepper, to taste
Directions:
Slice each piece of ham in half.
Place the asparagus in a large skillet. Cover with cold water and bring to a boil. Lower to simmer and cook for about five to eight minutes, depending on the spears. Place in a bowl of ice cubes and cold water. Drain well and wrap in a kitchen towel.
To make the rolls, cut the asparagus in pieces that will fit snugly in the rolled ham. Wrap two or three spinach leaves around each cut piece of asparagus. Place on each slice of ham. Continue until all the ham has been used up.
Sprinkle with the salt and pepper. Chill for at least four hours.
Note from Phyllis: This recipe calls for Prosciutto di Parma. Since this ham is costly, I substituted boiled ham. You can use baby arugula leaves for the spinach.
