Three more of my friends gathered with me on a Sunday, for an afternoon lunch. All of my gatherings require a little bit of a theme and then a menu. I decided on a White Christmas theme, attempting to make all of the food in shades of white. I wanted to serve a 2020 Beaujolais Nouveau – so I decided to call it a “White Christmas Lunch with a Splash of Red.”
Often I create a list of options for the menu, while also trying to create images in my head of what I might be able to use for the table decor. I chose to use white snow globes surrounded my mini snow globe ornaments (Martha Stewart that I found at Homegoods); artificial garland, a string of battery operated clear globe lights with etched snowflakes and when I was picking up the ingredients for the menu I found a bouquet of Star of Bethlehem flowers that I tucked into the garland. My table seats 8, but to practice safe distancing, I placed two at each end and two in the middle of each side of the table.
I placed a mini snow globe ornament into small cupcake holders with some crinkled paper and then slipped it into little cellophane bag that was set by each place setting as a favor for everyone to take home.
When everyone arrived, we toasted 2020 goodbye with is 2020 Beaujolais Nouveau that was very good and then sat at the table to say a blessing and enjoy the memo I had prepared.
The Menu: 4 servings
The dessert course had to be started a day ahead for the refrigeration process needed to set the various layers. What you’ll need.
- 1 quart of prepared eggnog ( I just purchase one from the dairy department)
- 1 envelop of unflavored gelatin
- 2 tbsps. water (separated)
- 1 jar of prepared caramel sauce
- 1 tablespoon liqueur or brandy, rum (optional)
To create the layers I made half of the eggnog panna cotta for the first layer. In a small bowl mix 1 1/8 tsp. of gelatin with 1 tablespoon of water. Place in the microwave for 15 seconds. This will liquify the gelatin (stir to mix and ensure well dissolved). Place one cup of eggnog into a microwave safe bowl and warm for 30 seconds. It just has to be slightly warm, don’t let it get hot. Using a fine strainer, pour the dissolved gelatin into the warmed eggnog and mix well. Pour equally in four glasses (I used this dessert coupes that were my mother’s). Place in the refrigerator for 3 hours or until set.
Using a good caramel sauce, place four to five teaspoons into small microwave safe bowl and warm 15 seconds. I mixed in a tablespoon of a French pear liqueur, but brandy or dark rum, or Frangelico liqueur are also options. Spoon even layers of the loosened caramel over the set eggnog layer. Refrigerate 3 hours.
Repeat the first step creating a 2nd eggnog layer. Refrigerate 3 hours or more until set.
I wanted to create a snowflake on the top, and years ago I saw a snowflake created on the top of of cocktail with a stencil and cinnamon. Unfortunately the I thought of this idea two days before. I searched online for a template, but it was too late to order. So I printed one and cut out the sections with a small pair of manicure scissors. Using a mixture of Chinese Five Spice and Nutmeg – I laid the stencil over the glass and sifted the spices over the pattern. It didn’t give me as clean of a snowflake as I’d hoped for but it was still pretty. I added white edible pearls to dress it up.
Mini Cheese Plate
On to the small cheese plate. While at Whole Foods, I browsed through the cheese case and noticed a sign the indicated all of the gouda cheeses were 50% off. A gouda with black truffles caught my eye and a small block of it would be only $3.00. So I bought it and a small log of honey goat cheese. Once home I allowed the goat cheese to come to room temperature while finely chopping some dried cranberries, pistachios and crystalized ginger. When the goat cheese had softened, I rolled and slightly pressed it into the ingredients, then wrapped it in clear plastic wrap and then refrigerated it over night so it would firm back up. When ready to serve slice in to 1/4 inch disks and place on small plates with the other cheese (cubed). The pack of endive I had purchased had both green and purple endive, so I used a few of the purple leaves to add color and a few green grapes. Everyone had small ramekin with garlic bread toasts to eat with the cheeses.
White Velvet Soup with Gremolata
The soup doesn’t have much of a story. Giada made it on of her shows several years ago and I’d made it once for a cocktail party served in tiny bowls. With my White Christmas theme, and unusual ingredients of parsnips and fennel , I knew it would be a light soup everyone would enjoy that’s delicious. Find her recipe in the link below.
Winter Salad with Warm Dijon Lump Crab Dressing
I started layering this salad in a large bowl, but quickly realized it would be prettier to layer it on each individual plate. I put the list below in the exact order that I used to layer the veggies.
- 1 Napa Cabbage (sliced in ribbons and split into four – the first bottom layer)
- 1 or 2 green endive (cut the end off and separate leaves; I placed each under the cabbage about 4 per plate so the pretty edges of the leaves would be visible)
- 1 bunch of watercress ( cut the top leaves with a short stem remaining off and gently spread over the Napa Cabbage)
- 1 Fennel bulb (cut the top fronds off) split bulb in half and cut the core out; use a mandolin or very sharp knife make paper thin slices of fennel and scatter over the items above.
- 1 jar or can of artichoke hearts (drain and pull some of the individual leaves off and scatter over the salad. I used pieces from two for each plate)
- Small bunch of green grapes ( slice two or three grapes into thin disks per plate and scatter over the salad).
- 1 small granny smith apple (Slice off two sides and julienne -tiny sticks. I then dip them quickly into a small bowl with water and lemon juice to prevent browning. Sprinkle over the salad.
- Micro greens (optional -alfalfa sprouts are also an option – sprinkle over).
- Grape seed oil (drizzle a very small stream over each salad (a fruity olive oil can be used also)
- White balsamic vinegar (sprinkle a small stream over each salad)
- 1/4 cup of toasted pine nuts – sprinkled over each salad
- a pinch of Maldon sea salt flakes over each (or kosher salt)
- See below for warm crab dressing
For a delicate salad a light sprinkle of white balsamic vinegar and a drizzle of olive oil (or grape seed oil) is all you need. No heavy complicated dressings. The salad above could easily be served ending here, but to further elevate and top with a little white decadence I used this warm crabmeat dressing.
Chef Kevin Graham’s Hot Crabmeat Dressing
Chef Kevin Graham was at one time back in the late 80’s and early 90’s, the chef at the Windsor Court Grille Room in New Orleans. Everyone raved about the excellent food served at the hotel restaurant. He published a book of recipes created for the Grille Room that I purchased and I’ve made this dressing for special occasions several times over the years.
- 1/4 cup olive oil
- 1 shallot, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons rice wine vinegar
- (I added a teaspoon of honey)
- pinch of cayenne pepper
- salt to taste
- Freshly ground white or black pepper
- 4 ounces of white crab meat
Heat oil in a small saucepan over medium heat. Add the shallots and garlic, saute about 2 minutes or until tender. Whisk in mustard, vinegar, honey and cayenne. Season with salt and pepper. Fold in crabmeat and cook for a few seconds until heated through. Spoon over the stack salad greens.
I found an instrumental winter music station on YouTube with images of snow falling that I played in the background, I had put my Christmas tree in the dining room this year so while surrounded by the tree with all of it’s trimmings, twinkle lights, snow globes, and candles flickering, my friends and I enjoyed a quiet, relaxing afternoon lunch while visiting and catching up after this long year of separation. I can’t think of a better way to spend the afternoon. Whether your Christmas is white or tropical (like ours often are in the South), may it filled with the spirit of Christ, joyful hope for the new year and truly be bright! ❄️