The Dinner Party: Menu

As I blogged earlier on in the week, our first Holiday Dinner Party of the season was a huge success (if I can say so myself). Below please find the menu & photos for what I served. Thanks again to all our lovely guests. Dessert recipe to come tomorrow!


Brandied Ham

Ingredients

Serves 8

• 1 1/2 cups packed dark-brown sugar
• 1/4 cup brandy or bourbon
• 2 tablespoons grainy mustard
• 1 bone-in half ham (about 6 pounds), fully cooked

Directions

1. In a small saucepan, combine sugar, brandy, and mustard. Bring to a boil over medium; cook until glaze is thick and syrupy, 3 minutes. (To store, refrigerate, up to 2 days. Reheat before using.)
2. Preheat oven to 275 degrees. Using a sharp knife, cut off hard rind from ham (if any); score the fat in a diamond pattern. Place ham, cut side down, in a roasting pan or on a rimmed baking sheet and cover tightly with foil. Bake until an instant-read thermometer inserted in thickest part reads 145, 1 1/2 hours.
3. Brush ham generously with glaze, making sure to coat all exposed areas. Increase oven temperature to 350 degrees and bake, uncovered, until glaze is sticky and ham is browned, about 35 minutes. Serve warm or at room temperature.

Leek Gratin

Ingredients

Serves 8

• 8 medium leeks, white and light-green parts only
• 1 3/4 cups heavy cream
• Coarse salt and ground pepper
• 1/3 cup grated Pecorino Romano cheese

Directions

1. Preheat oven to 375. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
2. In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.)
3. Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.

Roasted Winter Vegetables

Ingredients

Serves 8

• 3 tablespoons extra-virgin olive oil, plus more for sheets
• 1 medium acorn squash, cut into 1-inch wedges
• 1 pound turnips, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and halved lengthwise (quartered if large)
• 1/2 pound shallots, halved
• 1 head garlic, cloves broken apart and left unpeeled
• Coarse salt and ground pepper
• 8 sprigs thyme

Directions

1. Preheat oven to 400 degrees. Brush two large rimmed baking sheets with oil. In a large bowl, toss all vegetables with oil and season with salt and pepper. Divide vegetables between baking sheets. Top with thyme and roast until golden and tender, 30 to 35 minutes, rotating sheets and tossing vegetables halfway through. (To store, transfer to a 9-by-13-inch baking dish, cover with foil, and refrigerate, up to 1 day.)

Spinach & Gruyere Souffle

Ingredients

Serves 8

• 2 tablespoons unsalted butter, room temperature, plus more for baking dish
• 1/3 cup plain dried breadcrumbs
• 5 cups (5 ounces) packed spinach, trimmed and washed
• 2 tablespoons all-purpose flour
• 3/4 cup plus 2 tablespoons whole milk
• 1/2 cup grated Gruyere cheese
• Coarse salt and ground pepper
• 2 large eggs, separated, plus 2 large egg whites

Directions

1. Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
2. In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
3. In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
4. In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

From Everyday Food, December 2009