An enchanted evening: twinkling lights, merry music, and dressed-up holiday foods make for a Christmas part? to remember.Last year, Palmer Wilks got his Christmas wish. His wife, Jean, agreed to host a Christmas party for their family and friends at their home in Madison. Jean, who has worked at Harold's clothing store in Jackson for 18 years, worried that she might not have the time to attend to all the details for such a large party, but once the decision was made, she threw herself into the planning. "I ordered the invitations, so I had to have it!" laughs Jean. "We decided to hold the party in early December before everyone got so busy with other parties." Jean made the decision to prepare most of the food herself but relied on Chef Eric Bach Eric Bach is an American computer scientist who has made contributions to computational number theory. Professor Bach did his undergraduate studies at University of Michigan, Ann Arbor and got his PhD in Computer Science from University of California, Berkeley, in 1984. at the Strawberry Cafe in Madison to create his unique sesame fried chicken Fried chicken is chicken which is dipped in a breading mixture and then deep fried, pan fried or pressure fried. The breading seals in the juices but also absorbs the fat of the fryer, which is sometimes seen as unhealthy. . Eric and Jean sampled several dipping sauces and settled on a Thai peanut sauce Peanut sauce, Satay sauce or Kacang sambal is a sauce widely used in Indonesian cuisine, Malaysian cuisine, Thai cuisine, and Chinese cuisine. It is also used in European cuisine. to accompany the skewered chicken strips. Jean, who confesses to a passion for unique cheeses, selected an assortment of cheeses from Jackson restaurant Julep julep (j  lĭp) or mint julep, alcoholic beverage of the S United States. .
The Wilkses began decorating their home just after Thanksgiving. "I have always loved decorating for Christmas, so I tend to go overboard to go to an extreme; to overdo; as, he went overboard at the buffet and got an upset stomach s>. See also: Overboard ," Jean grins. "With all my stuff out, it's kind of hard to eat at the table!" The couple worked for days decking the halls with treasures from a lifetime of Christmas memories, and when the big day arrived, every inch of their house shone with holiday cheer. Parking was a snap in the four-acre front yard. Cars were directed to park in rows, like a Friday-night high school football game. A dash up the brick walk, and the 140 guests shook off the cold in the warmth of the couple's comfortable home. The foyer table featured an angel positioned near a bowl filled with fragrant cedar boughs. In the living room just off the foyer, a signed antique Steinway piano that Palmer acquired at an estate sale provided the perfect spot to display the Nativity scene A nativity scene, also called a crib or crèche (meaning "crib" or "manger" in French) generally refers to any depiction of the birth or birthplace of Jesus. In Italy it is known as presepe Jean bought as a young bride. "I paid what I thought was a fortune, $12.99 for the Wise Men and another $12.99 for Mary and Joseph," smiles Jean. "The boxes still have the price tags on them." Pianist Dan Michael Colbert serenaded party guests on Palmer's "pride and joy." The Christmas tree Christmas tree Evergreen tree, usually decorated with lights and ornaments, to celebrate the Christmas season. The use of evergreen trees, wreaths, and garlands as symbols of eternal life was common among the ancient Egyptians, Chinese, and Hebrews. in the living room reached floor to ceiling and displayed Jean's most precious ornaments. "I love the idea of themes for Christmas trees," Jean notes, "but I have ornaments that I've collected that simply have to be on the tree." Tiny white lights, red and white bows, and a generous stash stash Drug slang noun A place where illicit drugs are hidden of presents made the tree a veritable picture of the season. The dining room table featured an urn filled with red roses in a pave design flanked by two Christmas tree topiaries. Guests sampled an array of delectable dishes that included smoked salmon Noun 1. smoked salmon - salmon cured by smoking salmon - flesh of any of various marine or freshwater fish of the family Salmonidae lox - brine-cured salmon that is lightly smoked with toast and creamy aioli ai·o·li n. A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil. [Provençal : ai, garlic (from Latin allium) + oli, oil (from Latin oleum , pork tenderloin Noun 1. pork tenderloin - pork loin muscle tenderloin, undercut - the tender meat of the loin muscle on each side of the vertebral column and rolls served with cranberry-horse-radish and honey mustard sauces, Chef Eric's famous fried chicken, and cheese muffins with sour cream and caviar caviar or caviare (kăv`ēär), the roe (eggs) of various species of sturgeon prepared as a piquant table delicacy. . Desserts took center stage on the dining room's massive sideboard. Eggnog cookies, lemon tarts Lemon Tarts are sweet dishes from Australia. They have a normal, crimped, versatile pastry shell, while the filling is a basic variation of lemon paste. These mini-pastries are made in 3 ways. , star-shaped bread pudding Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. with sauce, and a stunning cheesecake with chocolate ganache ga·nache n. A rich icing made of chocolate and cream heated and stirred together, used also as a filling, as for cakes or pastry. [French.] tempted guests to forget dieting and enjoy the tastes of the season. The farm table in the Wilkses' sunroom, a rustic and cozy See COSE. spot just off the kitchen, offered an array of cheeses and fruits. Jean served a terrine ter·rine n. 1. An earthenware container for cooking and serving food. 2. Any of various dishes prepared or cooked in a terrine. [French; see tureen. made from Gorgonzola, figs, and pecans alongside a grouping of unusual cheeses that included flavors such as green sage, mustard seed mustard seed kingdom of Heaven thus likened; for phenomenal development. [N.T.: Matthew 13:31–32] See : Growth , and cranberry cranberry, low creeping evergreen bog plant of the genus Oxycoccus of the family Ericaceae (heath family). Cranberries are considered by some botanists to belong to the blueberry genus Vaccinium. . "Everywhere I go, I try to find different cheeses," Jean says. A tart quince quince, shrub or small tree of the Asian genera Chaenomeles and Cydonia of the family Rosaceae (rose family). The common quince (Cydonia oblonga jelly, a touch of honey, and an assortment of crackers with Jean's own homemade crostini complemented the cheeses. A collection of Blue Willow dinnerware in the corner hutch hutch 1. standard cagelike accommodation for rabbits. 2. light, movable cabin for calves or pigs; to provide shelter and warmth for animals at pasture. hutch burn provided unexpected color against the table's decidedly Christmas-like green-and-red palette. A large tent covering the patio just off the sunroom gave guests another festive gathering place. Palmer put hundreds of twinkling twinkling, in astronomy: see seeing. lights on the topiaries bordering the patio and suspended a huge wreath from the tent's ceiling. "It looked really pretty," he says. All through the house, Jean displayed candles in crystal and silver containers, creating a glittery atmosphere that delighted the eye. "I do love sparkle," grins Jean. The couple's rambling home, set on 12 acres, is a perfect place for large gatherings. The large front yard keeps traffic noise to a minimum, and the backyard's lake gives the effect of being miles away from civilization. "It's fun to have get-togethers because we have so much space," says Jean. "Our grandchildren GRANDCHILDREN, domestic relations. The children of one's children. Sometimes these may claim bequests given in a will to children, though in general they can make no such claim. 6 Co. 16. can run and run!" After the party, Jean's coworkers and customers enjoyed the delectable leftovers. "Christmas is a busy time in our store, and everyone liked having the Christmas goodies," smiles Jean. And after the party, Palmer and Jean were ready to enjoy the holidays with their children and grandchildren because, they agreed, "everything was done!" JEAN'S PORK TENDERLOIN 6 to 8 (about 1 pound each) pork tenderloins 1/2 cup Worcestershire sauce 1 cup orange juice 1 teaspoon lemon pepper 1 teaspoon garlic salt 1 teaspoon Shapley's seasoning (available at Everyday Gourmet in Jackson) Marinate tenderloins in seasoning in a large plastic zipper bag for 2 hours to overnight. Grill until a thermometer reads 170 degrees. Let rest for 10 minutes, then slice to desired thickness. Yield: 80 or more servings. CHEESE MUFFINS WITH SOUR CREAM AND CAVIAR 1 cup sharp cheddar cheese, shredded 2 sticks butter 1 cup sour cream 2 cups self-rising flour Sour cream and red or black caviar for garnish Preheat oven to 350 degrees. Blend first 3 ingredients in a food processor. Transfer mixture to a bowl, and add flour. Spoon into a mini-muffin pan. Bake for 15-20 minutes. To serve, top each muffin with a dollop of sour cream and red or black caviar. ELEGANT NO-BAKE CHEESECAKE WITH RASPBERRY SAUCE 1 envelope unflavored gelatin 2/3 cup water 2 (8-ounce)packages cream cheese, softened 2 cups Nestle Toll House semisweet chocolate morsels, melted 1 can sweetened condensed milk 1 cup heavy cream, whipped Ginger cookies Sprinkle gelatin over water in a saucepan. Heat, stirring, until dissolved. Beat cream cheese and melted chocolate in a large bowl until fluffy. Add condensed milk. Stir in dissolved gelatin. Fold in whipped heavy cream. Pour into a bowl, and refrigerate for 3 hours or overnight. Unmold onto a platter, and cover with Chocolate Ganache. Garnish with Raspberry Sauce. Serve with ginger cookies. CHOCOLATE GANACHE: 1 cup heavy cream 8 ounces bittersweet chocolate Heat cream in a saucepan until it comes to a boil. Remove from heat; add chocolate, and stir well to combine. Let cool, and pour over cake. RASPBERRY SAUCE: 2 cups raspberries 1/4 cup sugar 2 tablespoons Grand Marnier liqueur Blend together all ingredients in a blender. Strain, and refrigerate until ready to serve. GORGONZOLA, FIG, AND PECAN TERRINE 1/2 cup dried figs or dates, chopped 4 to 5 sprigs fresh thyme 1 cup orange juice or red wine I pound cream cheese, at room temperature 1 1/2 sticks butter, at room temperature 8 ounces Gorgonzola cheese, crumbled 2 tablespoons brandy (optional) 1 teaspoon salt 1 cup pecans, toasted, divided 2 tablespoons parsley, chopped Fresh figs and thyme for garnish Crackers In a saucepan, simmer chopped figs or dates with thyme and orange juice or wine over low heat for 15 minutes. Drain, and discard thyme. Let cool; set aside. In a large bowl, mix cream cheese and butter. Add Gorgonzola, brandy, and salt. Do not overmix. Line a loaf pan with plastic wrap. Spoon half of cheese mixture in pan. Scatter cooked figs, 1/2 cup pecans, and parsley over cheese mixture. Spoon remaining cheese mixture into pan, and cover with plastic wrap. Give pan a few sharp raps to settle terrine, and refrigerate. To remove terrine from pan, turn upside down on a flat surface. Pull off plastic wrap. Garnish with 1/2 cup pecans, fresh figs, and thyme. Serve with crackers. PHOTOGRAPHY BY GREG CAMPBELL
Gregory Dale Campbell (born March 10, 1964, Launceston, Tasmania) is a former Australian cricketer who played in 4 Tests and 12 ODIs from 1989 to 1990. MENU Jean's Pork Tenderloin and Rolls served with Honey Mustard Sauce, Cranberry-Horseradish Sauce, and Aioli Smoked Salmon with Toast and Aioli Cheese Muffins with Sour Cream and Caviar Sesame Fried Chicken with Thai Peanut Sauce Gorgonzola, Fig, and Pecan pecan: see hickory. pecan Nut and tree (Carya illinoinensis) of the walnut family, native to temperate North America. Occasionally reaching a height of about 160 ft (50 m), the tree has deeply furrowed bark and feather-shaped leaves. Terrine Assorted Cheeses and Fruits Bread Pudding Stars with Sauce Eggnog Logs Lemon Tarts Elegant No-Bake Cheesecake with Raspberry Sauce CHEF ERIC BACH'S SESAME FRIED CHICKEN WITH THAI PEANUT SAUCE 40 to 50 chicken tenders 1/2 clip honey 1/2 cup soy sauce 1 cup pineapple juice 2 clips flour 2 clips panko (Japanese breadcrumbs) 1/2 clip sesame seeds 1/2 clip dried ground ginger 2 tablespoons black pepper 2 tablespoons granulated garlic 1 tablespoon white pepper 1 teaspoon salt Beat chicken tenders flat with a meat hammer, and run a 10-inch skewer down the center of each one. Place the skewers in a flat pan with honey, soy sauce, and pineapple juice. Marinate in refrigerator for several hours. In a bowl, combine flour, panko, sesame seeds, and seasonings. Remove each skewer Of marinade-coated chicken from pan, and coat in breading mixture, making sure to pat breading on the entire piece of chicken. Deep-fry each skewer at 350 degrees for 3-4 minutes or until done. Serve with Thai Peanut Sauce for dipping or as a coating. THAI PEANUT SAUCE: 3/4 cup creamy peanut butter 1/4 cup sesame oil 1 tablespoon Thai chili paste 1/2 cup honey 1/3 cup soy sauce 1/4 cup rice vinegar 1/8 cup green onions, chopped 1/4 cup cilantro, chopped 2 tablespoons sesame seeds 1 teaspoon fresh garlic, minced 1 teaspoon fresh ginger, minced Blend together peanut butter, oil, and chili paste. Add remaining ingredients. Mix until all ingredients are evenly distributed. AIOLI 1 cup oil, divided 1 egg 11/2 teaspoons salt Pepper to taste 4 cloves garlic 2 teaspoons lemon juice In a blender, mix 1/4 cup oil, egg, salt, pepper, garlic, and lemon juice until smooth. Add remaining oil very slowly. Serve with pork tenderloin, smoked salmon, or any meat or fish. CRANBERRY-HORSERADISH SAUCE 1 bag fresh cranberries 1 jar horseradish 1 teaspoon dry mustard I small jar apple jelly Cook cranberries as directed on bag. Add horseradish, dry mustard, and jelly; combine well. Store in refrigerator. Serve with pork tenderloin. EGGNOG LOGS 1 cup butter 3/4 cup sugar 1 large egg 2 teaspoons vanilla extract 1 teaspoon rum flavoring 3 cups all-purpose flour 1 teaspoon nutmeg 1 can vanilla frosting, softened 1 cup pecans, finely chopped Preheat oven to 350 degrees. Beat butter and sugar; add egg, vanilla, and rum flavoring. In a separate bowl, combine flour and nutmeg. Add to butter mixture, mixing well. Divide dough into 10 portions. Roll each portion out into a long (12- to 14-inch) pencil-shaped log, and cut into smaller (3-inch) logs. Bake for 10-12 minutes. When cool, dip each end in vanilla frosting, and roll in chopped pecans. |
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