houston office 2011 christmas party recipes

THE HOUSTON OFFICE

Vintage Christmas

Saturday, December 10, 2011

1Pomegranate Poinsettia Cocktail

Mushroom Caps stuffed with Leeks and Fromage BlancBaba Ghanoush with Pita Chips

Spinach Petites with Mustard Sabayon Sauce

2Piquillo Pepper, Serrano Ham and Artichoke Salad

Homemade French Bread

3Silky Leek and Red Wine Soup

4Spinach Tortellini with Buttermilk Dressing, Shitake Mushrooms and Shrimp

5Poached Anjou Pears with Pecan Crusted Goat Cheese

6Wine Braised Beef Short Ribs

Garlic Mashed Potatoes with KaleBaby Carrots

7Tiramisu

2 •2011 Houston Office of Balfour Yearbooks Christmas Party

Pomegranate PoinsettiaYield: 1 serving

Ingredients1 ounce PAMA Pomegranate Liqueur1 ounce orange-flavored liqueur1 ounce orange juice3 ounces champagne

PreparationMix the first three ingredients in a tumbler with ice.Slowly add the Champagne, stirring gently.Strain into a Champagne flute.

Mushroom Caps Stuffedwith Leeks and Fromage BlancYield: 6 servings

Ingredients1 large leek white julienned2 tablespoons extra virgin olive oil1/2 teaspoon kosher salt4 ounces fromage blanc2 tablespoons parmigiano-reggiano finely gratedblack pepper18 cremini mushrooms cleaned, stemmedwhite truffle oil

PreparationPreheat the oven to 400°F. Brush a baking sheet with olive oil.Heat the leeks and olive oil in a small sauté pan over medium heat. Add the 1/2 teaspoon salt. Cook, stirring often to prevent browning, for 8 to 10 minutes, until wilted and tender, but not browned. Transfer to a small bowl and let cool.Add the fromage blanc and Parmigiano to the leeks and stir to mix well. Season with salt and pepper. Scoop up about 1 heaping teaspoon of the mixture and spoon into the bottom of the mushrooms. Set on the prepared baking sheet.Bake in the top third of the oven for 10 to 12 minutes, until the cheese mixture begins to brown and the mushrooms become tender to the bite. Transfer to a serving plate and drizzle with a few drops of truffle oil. Enjoy with a chardonnay with great structure and rich fruit flavors.

2011 Houston Office of Balfour Yearbooks Christmas Party • 3

Spinach Petites with Mustard-Sabayon SauceYield: 6 servings

Ingredients2 tablespoons white wine vinegar2 tablespoons dry mustard1/3 cup sauvignon blanc1 egg3 tablespoons dijon mustard1 teaspoon sugarkosher saltground black pepper20 ounces fresh spinach leaves (3 large bags)2 cups herb stuffing mix2 shallots minced4 green onions minced1/4 cup parmigiano-reggiano finely gratedpinch ground nutmeg6 tablespoons unsalted butter2 small eggs, beaten

PreparationTo make the sauce: Stir together the vinegar and dry mustard to form a paste. Let sit at room temperature for 1 hour. Whisk together the wine, egg, dijon mustard, and sugar in a small nonreactive saucepan. Add the dry mustard mixture and heat over low heat, whisking continuously, for

4 to 5 minutes, until the mixture has the consistency of custard. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours and up to 24 hours for the flavors to soften.

To make the spinach balls: Preheat the oven to 350°. Coat a baking sheet with olive oil. Rinse the spinach and drain in a colander. (Leave a bit of water clinging to the leaves.) Heat a wide saucepan with high sides over medium-high heat, add the spinach in small batches, and cook, stirring, for 2 to 3 minutes, until wilted. Transfer to a colander to drain and then rinse under cold water to stop the cooking process. Repeat until all of the spinach is cooked. Squeeze the spinach between your hands to eliminate any liquid, and chop into a fine mixture. Put in a bowl. Crush the herb stuffing mix in a food processor until fine. Add to the spinach. Add the shallots, onions, Parmigiano, and nutmeg and stir to mix well. Add the unsalted butter and eggs and stir to completely incorporate. Shape into walnut-sized balls, about 1 tablespoon each, and place on the prepared baking sheet. Bake for 12 to 15 minutes, until firm. Serve warm with the mustard sauce at room temperature for dipping.


Baba Ghanoush with Pita ChipsYield: 6 servings

Ingredients6 pita breads1 1/2 pounds globe eggplants2 cloves garlic minced3 tablespoons cilantro chopped1/4 teaspoon cumin groundpinch cayenne pepper3 tablespoons extra virgin olive oil2 tablespoons fresh lemon juiceKosher salt

PreparationPreheat oven to 350. Stack the pita breads on top of each other and cut into 6 wedges. Separate each wedge into 2 pieces. Spread the wedges out on a baking sheet and bake for 20 to 30 minutes, until crisp.Puncture the eggplants in several places with a fork and bake in a 400 degree oven for 45 minutes. Transfer to a cutting board to cool.Peel the eggplant, coarsely chop the flesh, and transfer to a food processor. Add garlic, cilantro, cumin, and cayenne and puree. Add olive oil and lemon juice and pulse to combine. Season to taste with salt. Serve with the pita bread crackers.

Piquillo Pepper, Serrano Ham, and Artichoke SaladYield: 6 servings

Ingredients1/2 cup walnuts2 cups water2 cups sauvignon blanc2 strips lemon zest2 cloves garlic smashed1 teaspoon kosher salt1 bay leaf8 baby artichokes2 tablespoons sherry vinegarground black pepper4 ounces baby spinach or arugula loosely packed1 head frisee chopped5 large piquillo peppers cut into 1/2 wide strips3 small spring onions thinly sliced1/3 cup extra virgin olive oil2 ounces serrano ham sliced and torn

PreparationPreheat the over to 400. Spread the nuts out on a baking sheet and bake for 5 - 7 minutes, until slightly browned.Combine the water, wine, lemon zest, 1 clove garlic, 1 t. salt, and bay leaf in a large saucepan. Cut the stems away from the artichokes. Cut off


one-third of the tops, and remove the tough outer leaves to get to the pale yellow-green centers. Add to the saucepan, cover with a small plate to keep submerged and bring to a boil over high heat. Reduce the heat and cook on a low simmer for 15 minutes, until tender when pierced in the center with a knife. Remove from heat and let cool in liquid.While the artichokes are cooling, combine the vinegar and the remaining clove of garlic in a small bowl. Add a pinch of salt and pepper. Let sit for 20 minutes.Drain the artichokes and cut into quarters. Put in a large bowl and add the nuts, spinach, frisee, peppers, and spring onions. Remove the garlic from the vinegar mixture and discard. Whisk the olive oil into the vinegar mixture in a slow, steady stream. Pour over the salad and toss to coat evenly. Arrange the ham over the salad and serve.

Homemade French BreadYield: 2 loaves

Ingredients2 envelopes active dry yeast1 tablespoon plus 2 t. sugar2 cups warm water (110 degrees)1 1/2 tablespoon salt5 cups flour4 tablespoons yellow cornmeal1 egg yolk mixed with 1 T water

PreparationUsing an electric mixer with a dough hook, combine the yeast, sugar and

warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.Preheat the oven to 400 degrees F.With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.


In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heat-proof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.Ladle the soup into bowls, top with the leek crisps and serve.

Silky Leek and Red Wine SoupYield: 4 servings

Ingredients4 1 inch thick slices of peasant bread crusts removed3 1/2 tablespoons extra virgin olive oil1 clove garlicpinch saffron threads3 medium leeks thinly sliced crosswise1/2 cup plus 1 T. dry red wine3 cups chicken stock1/2 cup heavy creamsalt and ground pepper1/4 cup parmigiano reggiano cheese grated

PreparationPreheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.


Spinach Tortellini with Buttermilk Dressing, Shiitake Mushrooms and ShrimpYield: 6 servings

Ingredients1 cup buttermilk1/4 cup light cream cheese3 cloves garlic minced1/4 teaspoon Tabasco sauceground black pepper2 tablespoons extra virgin olive oil2 shallots minced1/2 pound shiitake mushrooms stemmed and sliced1/4 cup chardonnay1 tablespoon fresh lemon juice4 tablespoons flat leaf parsley chopped1 pound spinach tortellini1 pound shrimp cooked

PreparationPut buttermilk, cream cheese, 1 of the garlic cloves, Tabasco, and pepper in the blender. Process until smooth. Set aside.Heat the olive oil in a large saute pan over medium-high heat. Add the shallots and the remaining 2 garlic cloves. Cook for 2 to 3 minutes, until translucent and soft, but not brown. Add the mushrooms and cook for 8 - 10 minutes, until tender. Add the wine, lemon juice, and 2 tablespoons of parsley.While mushrooms are cooking, prepare the tortellini according to package directions. Transfer to a colander to drain. Put in a serving bowl and immediately add one quarter of buttermilk mixture. Stir to coat evenly and allow to cool until the sauce begins to thicken. Arrange in pasta bowls and top with equal amounts of mushroom mixture, 3 cooked shrimp per bowl, and remaining buttermilk mixture. Sprinkle with remaining 2 tablespoons parsley. Cool to room temperature and serve.


Poached Anjou Pears with pecan-crusted goat cheeseReduce the poaching liquid and poach the pears a day or two before making.If stored in airtight containers each will keep up to a week.Yield: 8 servings

Ingredients6 1/2 cups sauvignon blanc2 cups water1 cups honey1/4 cups fresh ginger sliced3 star anise pods1 cinnamon stick 3 inch1 vanilla bean split and seeds scraped1 teaspoon black peppercorns4 firm anjou pears peeled, halved, cored4 packages goat cheese softened1 cup pecans toasted and chopped2/3 cup extra virgin olive oil1/2 cup poached pear liquid1/2 cup fresh chives chopped4 tablespoons EACH whole grain mustard and white wine vingegar

PreparationSimmer wine, water, honey, ginger, anise, cinnamon stick, vanilla bean and seeds, and peppercorns in a large pot over medium-low heat for 1 hours to reduce liquid to 4 1/2 cups.Add pears and simmer until fork-tender, 45 minutes to 1 hour, turning occasionally. Remove from heat and rest pears in liquid until cool. Transfer pears to an air tight container; chill until ready to use. Reserve poaching liquid.Form cheese into two 8 inch logs, coat with pecans; cover with plastic wrap and refrigerate until firm.Whisk together oil, poached pear liquid, chives, mustard, and vinegar. Set aside.Top each pear half with goat cheese round.


Wine & Beer Braised Country Beef Short RibsYield: 6 servings

Ingredients1 Onion sliced4 pounds country beef short ribs1 bottle beer1 cup dry red wine3 tablespoons garlic minced2 tablespoons olive oil1 bay leaf2 teaspoons thymesea salt to tastepepper to taste

PreparationPreheat oven to 350. Spread onion slices and garlic evenly in a deep foil pan. Place ribs, bone side down, on top. Pour beer and wine over ribs, sprinkle with sea salt, pepper, and thyme. Add bay leaf. Cover tightly with foil. Bake 3 hours or until tender.If you want barbecue ribs you can add sauce and cook 10 minutes longer.

Garlic Mashed Potatoes with KaleYield: 6 servings

Ingredients2 pounds russet potatoes peeled and chopped4 cloves garlic smashed4 cups kale chopped, ribs removed1/4 cup Olive OilSalt and Pepper to taste

PreparationPlace potatoes and garlic in a large pot of salted water; bring to a boil over high heat. Once boiling, add kale and cook until potatoes are fork-tender, 12 - 15 minutes. Drain potatoes and kale, reserving 1/2 cup of the cooking water.Add oil to the potatoes and kale and mash with potato masher. Stir in reserved cooking water until potatoes reach desired consistency, then season with salt and pepper.


TiramisuYield: 2 servings

Ingredients2/3 cup mascarpone3 tablespoons powdered confectioners sugar1/2 cup espresso or strong reduced coffee2 tablespoons Kahlua liqueur1 box 4.75 oz box soft lady fingers2 teaspoons semi sweet chocolate chopped fine2 mint leaves for garnish

PreparationIn a mixing bowl blend mascarpone Italian cheese and powdered sugar together until smooth and creamy. In a shallow bowl combine espresso (or strong coffee) and Kahlua liqueur.Dip Ladyfingers (finger shaped sponge cake) briefly in the espresso-Kahlua mixture, the Ladyfingers are very fragile and fall apart easily if left too long in the liqueur.Line the Ladyfingers vertically around the inside of a martini glass (when they are soft they can be adjusted to fit the narrow base of the glass). Spoon the mascarpone-sugar mixture into the center of the martini glass, garnish with chopped chocolate, fresh mint sprigs and serve.

THE HOUSTON OFFICE


The typical reaction to the tiramisu.

Josh SchmidtChef/Super Uncle

Coleman PayneSous-chef

Heather SchiefelbeinManager/Designer

Matt SchiefelbeinPhotographer/Server

Joan RustServer

Tim McBrideServer

We have to brag.

Merry Christmas!Hal & Pam

houston office 2011 christmas party recipes

Documents

dry mustard mixture

teaspoon salt

medium heat

low heat

mustardsabayon sauceyield

fromage blancyield

heaping teaspoon

shitake mushrooms