Gathering friends and family around good food and drink is one of the best parts of the holiday season, and it’s a well-known fact that the TCS team will never turn down the opportunity to throw a party! This year we’re sharing some of our favorite recipes for a festive and fun holiday cocktail party, we hope you’ll find something you can add to your own get-togethers. Cheers to our wonderful clients, thank you for all the business you bring us, we’re raising our glasses to you!
Tom & Jerry Batter
Tom & Jerry Batter
Inspired by “A Caesar Salad to Rule Them All”
Servings: 2 entrée salads or 6 side salads
Taken from the book FOODHEIM: A Culinary Adventure by Eric Wareheim (Author), Emily Timberlake
Servings: Makes About 20 Meatballs (4 Servings)
1. To make the meatballs: In a medium skillet over medium heat, warm the olive oil, then add the onion and sauté until it is translucent, about 5 minutes. Set aside to cool slightly.
2. In a large bowl, combine the cooled onion with the beef, pork, egg, milk, bread crumbs, parsley, garlic, fennel seeds, salt, and pepper and mix by hand. until well incorporated. Form the mixture into 1/2-inch balls and set aside on plates or a baking sheet.
3. For the “nice” version: In a large cast-iron skillet over medium-low heat, warm the olive oil. Test for seasoning by tearing off and frying a small piece from one of the meatballs. Eat your tester and adjust the seasoning as needed.
Working in batches so as not to crowd the pan, fry the meatballs, rotating every minute or so to brown all sides (lean the balls on each other to get the right angles), about 8 minutes. The meatballs should be crisp on the outside and juicy on the inside (cut one in half to test). Garnish with parsley before serving.
For the “naughty” version: In a Dutch oven or a large, heavy-bottomed saucepan over medium heat, melt the butter. Add the flour and immediately start whisking vigorously. Cook, whisking continuously, until the mixture is a light golden color, 2 to 3 minutes.
Slowly pour the beef broth into the flour mixture, while whisking, until the sauce is well integrated, then stir in the wine. Bring to a low simmer and cook until the sauce has thickened slightly, stirring occasionally and making sure to scrape the bottom, about 10 minutes.
Add the meatballs to the sauce and return to a low simmer. Cover the pan, turn the heat to low, and cook until the meatballs are cooked through (cut one in half to test), 15 to 20 minutes.
Using a slotted spoon, transfer the meatballs to a serving bowl, then remove the sauce from the heat. In a small bowl, whisk together the egg yolk, sour cream, and capers. Add to the sauce and stir to combine.
Season the sauce with the lemon juice, salt, and a sprinkling of pepper, then pour over the meatballs and serve. No garnish here-EMBRACE THE BEIGE!
This rub is our go-to for chicken, pork or salmon. Works in a pinch on any night of the week to bring instant smoky sweetness to any cut of meat! The key is the smoked paprika and sweetness of the brown sugar. Also works well without the brown sugar, if you just want to go the smoky route (a great option for barbequed shrimp). You can use the rub as is or it works great teamed with a barbeque sauce if you’re making barbequed chicken or ribs. I’ve even used this as a topping for popcorn.
Optional (for additional heat)
6-7 Granny Smith apples
16 oz whole cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar;
1/3 cup all-purpose flour
1 tsp cinnamon
1/4 cup butter, melted
Preheat oven to 375º F.
For filling, peel, core, and slice apples. Cut slices in half; place in 9 “x 13” baker. Combine cranberry sauce, sugar, and flour; mix well. Pour cranberry mixture over apples in baker; toss to coat evenly. For topping, chop nuts. Measure brown sugar. Using 1 Cup scoop, measure flour and oats. Measure cinnamon.
In a bowl, combine nuts, oats, brown sugar, flour and cinnamon. Place butter in covered microwave cooker; microwave on high 30-45 seconds or until melted. Add butter to dry ingredients; mix well. Sprinkle topping over fruit mixture.
Bake 35-40 minutes or until fruit is tender. Serve warm with ice cream or whipped topping, if desired.