When planning a holiday soiree you may want to pull out your finest china, splurge on a big roast and treat your guests to fancy hors d’oeuvres. Other occasions, however, call for a more casual, laid back and economical approach. A winter soup and salad party is a delicious theme, made even better thanks to the fact that all the menu items can be made in advance and are adaptable to a range of situations and numbers. They can easily be scaled up and adjusted to suit a range of dietary considerations. Last-minute responsibilities require little more than simply enriching a bubbling pot of bisque with a drizzle of cream and warming baskets of bread.
Since people always end up congregating in the kitchen, lean into the hominess of a winter gathering and serve a variety of soups directly from the stove. Guests can ladle out their selections into warmed soup bowls that are stacked nearby. A bright and crunchy Brussels sprouts salad is visually stunning and is even more delicious when it’s been made ahead to allow the flavors to macerate. Keep desserts simple with an offering of spicy molasses cookies that sparkle with a crunchy layer of turbinado sugar.
Almost all soups are better when made ahead, allowing the flavors to fully meld. One soup that can be prepared at the last minute practically makes itself. This rich, creamy soup has just two ingredients and tastes as delicious as any soup you’d buy at a restaurant. Simply combine equal parts good quality marinara sauce and heavy cream. Bring to a simmer, garnish and serve.
Keep beverage choices simple with a pitcher of fresh cider or festive holiday sangria, which also benefits from being made ahead. Consider rustic red wines from Spain and Portugal. Many are an excellent value and over deliver on flavor without breaking the bank, such as the Azul y Garanza. Made entirely from tempranillo grapes, this organically produced wine from the Navarra region of Spain comes in a one-liter bottle for just less than $20. White wine lovers can often find excellent Gruner Veltliner at a reasonable price. The primary white wine variety grown in Austria, Gruner Veltliner is a perfect winter party white. Also available in one-liter bottles, the Pratsch Gruner Veltliner is an affordable dry wine that delivers spiced apple and lime flavors with just enough acidity to be refreshing.
Holiday Brussels sprouts salad
Ingredients:
1 tablespoon each lemon juice and cider vinegar
1 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 cloves garlic, minced
Salt and pepper to taste
1 pound Brussels sprouts
½ head red cabbage
1 cup pomegranate arils or ½ cup dried cherries
½ cup shaved Parmesan
½ cup sliced almonds, toasted
Combine the lemon juice, vinegar, olive oil, mustard, maple syrup, garlic and a generous pinch of salt and pepper in a small bowl and whisk to combine. Thinly shave the Brussels sprouts and cabbage on a mandoline. Add them to a large mixing bowl and toss with the dressing. Season to taste with salt and pepper. Cover and refrigerate for up to 12 hours. Mix in the pomegranate, arils, Parmesan and nuts just before serving.
Creamy rosemary and white bean soup
Ingredients:
1 pound navy or great northern beans
1 onion
3-4 cloves garlic
2 stalks celery
1 carrot
2 tablespoons olive oil
1 bay leaf
2 quarts unsalted chicken or vegetable stock
1 teaspoon minced rosemary
Salt and black pepper, to taste
Sherry vinegar to taste
First, soak the beans, Rinse and place them in a large pot and cover with two inches of cold water and allow them to soak at room temperature for 8-12 hours. Alternatively, you can bring the beans and water to a boil, then turn off the heat and let them sit for an hour before draining.
Roughly chop the onions, garlic, celery and carrot. Heat a large heavy-bottomed soup pot on the stove over medium-high heat. Add the olive oil and the chopped vegetables along with a pinch of salt. Sauté until the vegetables are slightly softened and fragrant. Add the soaked beans, bay leaf, broth and rosemary and bring to a simmer. Cook for 90 minutes, stirring occasionally until the beans are tender. Season generously with salt and pepper, then puree the soup with an immersion blender until it’s smooth and creamy. Add a few drops of sherry vinegar for brightness and adjust seasoning as needed.
Grandma’s spicy molasses cookies
Ingredients:
1 cup butter (or use half butter and half bacon fat), at room temperature
1 ½ cups granulated sugar
1 egg
2 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons each cinnamon, ginger and cloves
Cream the butter and sugar until light and fluffy. Beat in the egg and molasses. Whisk together the dry ingredients and gently blend into the creamed butter mixture. Scoop out the dough into balls and roll in turbinado sugar before flattening to ¼ inch using the bottom of a glass. For best results, chill the raw cookies in the freezer for 30 minutes before baking.
When ready to bake, preheat the oven to 350 degrees. Bake for 12-15 minutes until they spring back when pressed lightly in the center.
This article appears in Asking the public for help.
