An Elegant Cocktail Party
The entertaining pros at L.A.'s Silver Birches reveal their secrets
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Arugula, Endive, Pear and Gorgonzola on Polenta Bruschetta
Serves 6
4 tbsp. extra virgin olive oil
6½-in. slices traditional Italian pre-cooked polenta (heat and serve)
12 baby arugula leaves
6 Belgian endive leaves, cut in half lengthwise
½ tbsp. sherry vinegar
3 whole baby pears, cored and quartered
2 oz. crumbled gorgonzola
3 fresh chives, cut into 1-inch pieces
Salt and freshly ground black pepper to taste
1. Using a nonstick pan, heat 3 tablespoons of olive oil. Place polenta in pan and sear on both sides until crispy. Remove from sauté pan and blot on paper towels.
2. In a small mixing bowl, toss arugula and endive leaves with sherry vinegar and remaining olive oil. Season to taste with salt and pepper.
3. Arrange crispy polenta on a festive platter. Place salad mixture on top of polenta. Top each polenta with two pear quarters. Add crumbled gorgonzola on top of pears. Top with chives.
Twice-Baked Yams with Candy Cane Roasted Marshmallows
Serves 3
3 medium-sized yams
3 tbsp. 100 percent maple syrup
2 tbsp. unsalted butter
Pinch of salt
Pinch of white pepper
1 package large marshmallows
2 tbsp. candy cane, crumbled
1. Preheat oven to 375° F.
2. Wash, dry and wrap each yam in aluminum foil and bake for 45 minutes in the oven.
3. When cool enough, remove each yam from the foil. Slit the yams in half lengthwise, (be careful to keep the skins intact as you will be adding the pulp back into the hollow shells) and scoop out the cooked flesh of each yam.
4. Transfer the flesh to a mixing bowl and using a fork, mash the flesh and add maple syrup, butter, salt and white pepper. Mix well, and using a spoon, add the mixture back into each hollowed yam.
5. Place two marshmallows on top of each yam and bake for 5 minutes. Remove from oven and sprinkle with crumbled candy cane. Serve.
Christmas Colored Cheese Dip and Honey-Roasted Brussel Sprouts >
