Through my easy steps, tips and tricks you will love entertaining as much as I do!
This blog is quite a long one, so go grab yourself a nice cup of tea, of even better it is Christmas.... Champagne before we start xx
Christmas Lunch - A Family Affair!
Christmas with my In-Laws is always a wonderful experience. It brings together the traditional Australian elements which we love in Christmas and of course my Father-in-law with his traditional Italian Christmas elements. Our family is quite large and we are always open to inviting friends and extended family to our Christmas lunches so the numbers can grow. Depending on the numbers of who is attending lunch, basically then I can make a decision on how elaborate I can be with table decorations and if everyone can fit inside or we sit outside on large trestle tables.
My first step is to pick my theme, which I have told you before. Your theme or colour is the key to coordinating all your design elements. You want to work with what you have at home already as much as possible and I always try and work with my current 'stock', whether it be materials or even greenery from my garden. White or black tablecloths make a beautiful base for your Christmas table, the less fussy the better, that way you can add more to the table. The way I like to describe it to people I am assisting is, "Imagine you are an artist with a blank canvas, think of your table the same way." Plain tablecloths are best!
The next step is to set your table with the required plates, cutlery & glassware. The rule I use is this plates need to match, glassware can be crazy if it is cut crystal or unusual shapes and the cutlery match as close as possible. If you are entertaining for 30 guests I highly doubt that they will notice if the forks are slightly off, but will be amazed at the beauty of your table.
I love using real linen napkins, if you have a large family and friends you may not have enough or just may feel overwhelmed at the idea of using linen or cotton napkins at Christmas. There are many beautiful paper napkins you can buy now and I know it is only going to be thrown away, but it is going to be seen and be quite a visual on your table, so be very selective when picking your napkins. If using paper, my recommendation is to not go any lower than a 3 ply and a Dinner size napkin, that way it can be used through to dessert. Instead of using napkin rings, I like to tie individual ribbons around my napkins. This is a nice way to tie in my colour theme and is inexpensive and effective too. I also have little blackboards which can sit on the napkins which can be used as place card holders. These just clip on to the ribbon or can stand next to the glasses. Place-cards are very important and just give the Christmas table a special touch. You can make your own out of card and just write each persons name on in nice font.
Now here comes the fun, the decorating of the table. Depending on how many people is how crazy you can go. As I previously mentioned, my family and friends we just seem to adopt more each year so, simplicity becomes the key, but it is still effective, magical and beautiful!
Hydrangeas are a beautiful Christmas flower and look absolutely amazing on the Christmas table and are available in both blue and white. The other amazing flower are the Ecuador Roses which come in a variety of different colours. You can go as elaborate or as simplistic as you want, it is Christmas after all, explore your inner child and just be imaginative. Use vases, fill them with Christmas ornaments or even line the table with little clusters of tea lights scattered amongst ivy from your garden. Whatever you do, do not forget the bon-bons, as the kids will be reminding you if you do forget! If you are wanting to do a little bomboniere for everyone at the table, try something simple like a lovely paper bag from kikki K, filled with homemade truffles, or you could preserve cherries in vodka and put them in beautiful little jars with the matching ribbons from the napkins (of course for the Adults only). The extent you can go to is endless and I truly love decorating the table.
The Menu...
Depending on your traditions and your culinary skills in the kitchen is how extreme you choose to go with your menu. My husband and I keep our main course as the traditional forcemeat stuffed turkey roast, with the vegetables and an array of condiments. I also love to cook an Asian spiced baked ham, which just goes beautifully with the turkey. Of course, the Asian spices may not appeal to everyone's taste-buds and I have adapted this recipe to an Orange and Maple Syrup glaze which is also just as amazing. If you are planning on doing a Ham, for approx 10 people and I am wanting left overs for the next week to two, I buy a 4 - 5kg ham on the bone and I get my butcher to skin my ham for me which leaves the beautiful layer of fat on the ham, this is extremely important when cooking a ham.
The entree for me always sets the mood of the afternoon, and being so warm in Australia, unfortunately we cannot do a amazingly lush soup, but even better we have the abundance of seafood that hits our shores. Nothing is more beautiful to me than sharing an open platter of crayfish, oysters, prawns & scampi freshly caught and served with decadent wedges of lemons from our tree... pure bliss.
And of course for me the afternoon is always finished with Traditional Christmas Pudding made by my Mother-In-law with Brandy custard. If you have not made your Christmas Pudding as yet or the home made pud has not been made by your family member or friend, their are some amazing bakers, especially the smaller bakery's that have them hanging for months prior to Christmas. My advice is to research and although they will be quite expensive, just remember someones love and time has gone into that pudding for you, which is the beauty of buying homemade products!
There are so many recipe books that can assist you in planning your menu. Maggie Beer, Jamie Oliver, Nigella Lawson, Neil Perry, Bill Granger and Donna Hay are just some of the brilliant chefs that inspire me.
Asian –Style Baked Ham
Make shallow cuts diagonally across fat at approximately 3cm intervals, then shallow cut in opposite direction, forming diamond patterns. Do not cut through to the top fat to the actual meat of the fat will spread apart during cooking.
Make the marinade:
1 cup light soy sauce
¾ cup dry sherry
1/3 cup (75g) firmly packed brown sugar
1/3 cup (120g) honey
2 teaspoons red food colouring (I don’t use this but the recipe says to as it glazes the ham and makes it look nice)
4 cloves garlic, crushed
2 teaspoons five-spice powder
60 cloves (approximately)
Combine sauce, sherry, sugar, honey, colouring, garlic and five-spice in small bowl. Place ham on wire rack in large baking dish; brush with soy mixture. Center one clove in each diamond, cover; refrigerate overnight.
Preheat oven to 160 degrees C Fan forced.
Place Ham on wire rack in a large baking dish; pour marinade into medium jug. Cover ham with greased foil; bake 1 hour. Uncover; bake about 30 minutes or until ham is slightly caramelized, brushing frequently with marinade during cooking.
NOTE: Take out the ham when it reaches an internal temperature of 64-65 degrees C, it will continue to cook and will dry out if it gets any hotter than this.
Christmas Night - Relaxation with Friends
By Christmas Night If we have all had such a large lunch, generally you do not feel like eating again. So, obviously I would not be planning a three course meal just nice nibbles and possibly some seafood, antipasto or even a bruschetta which the kids love. I also do an adults bruschetta where I marinate a Salmon fillet in Vodka overnight which also cooks the fish slightly. I make up a creme fresh dressing to go with it with wassabi, cornichons and lemon juice, season to taste and serve it on freshly toasted bread stick, which is just beautiful.
As a dessert, you may just want to do something simple like macaroons or white chocolate cheesecakes with fresh raspberries. Just keep it light and fresh.
Christmas Night, does not have to be so formal, maybe do a buffet style for the food, plenty of champagne and the same with the decorations. I would flood my house with candles light. I am sure by now everyone has had a hectic day, keep it simplistic and intimate. Maybe put a few vases in places on tables filled with ornaments or some lovely candy jars filled with candy canes. I still want to give that magical element of Christmas to my home, without going to the extent that I would for the Christmas Lunch. If your planning on spending the evening outdoors, I love using candle bags, they are reasonably inexpensive and extremely effective. I line our garden and drive way with them so it illuminates our yard and just creates an overall romantic atmospheric glow.
Italian Crisps
Makes approx 35, cook time approx 35 minutes
Ingredients
1 Long French Stick
1/2 Cup extra virgin olive oil
200g ricotta cheese
1/3 cup finely grated parmesan cheese or pecorino cheese (I prefer to use pecorino)
1/4 cup pitted kalamata olives chopped finely
1/3 cup drained semi-dried tomatoes chopped finely
6 large basil leaves chopped finely
small fresh basil leaves for serving
Method
1. Preheat oven to 160 degrees C (140 degrees C fan forced). line oven tray with baking paper.
2. Slice the bread into 5mm slices; place in a single layer on the tray. Brush bread with oil. Season with salt & black pepper. Bake for 12 minutes or until golden brown; cool.
3. Combine the cheeses, olives, tomato and chopped basil in a medium bowl; season.
4. Just before serving, spread ricotta mixtures on toasts; top with small basil leaves.
I hope you have all enjoyed this weeks blog and my official 'Christmas Special,' please share it with your family and friends. I would so love to hear your comments and please share any of your recipes on my facebook page http://www.facebook.com/SerendipityDesignStudio
So, until next week my lovely Serendipity friends, enjoy the lovely warm weather if you are following me in Australia, and wherever you may be take great joy in your preparations for a beautiful Christmas.
Enjoy,
Tammy xx
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