12/18/2006

Record-Eagle/Douglas Tesner
Nancy Billingsley's buffet table is decorated with a Christmas tree, miniature angels, reindeer and many other items as she prepares for her Christmas party.

Beauty of a buffet

Dress up holiday spread with special dishes, decorations

By BECKY KALAJIAN
Special to the Record-Eagle

Dec. 21 may be the boys' night out downtown, but for Nancie Billingsley and friends, it's all about the girls having fun.

In its second year, Billingsley's "Girls Night In” party is a bona fide Christmas buffet, replete with gourmet hors d'oeuvres, over-the-top holiday décor, and — naturally — lots of laughs.

Billingsley said she loves entertaining her friends at home, especially for a Christmastime buffet where the pressure is off to cook a heavy meal.

"Everyone is in just such a great mood — we all love getting dressed up, bringing our favorite dish to pass, and seeing everyone's decorations,” she said. "It's just so much fun.”

Though she is partial to the cherry red/lime green color combination in her downtown Victorian home, Billingsley will set her table all in white and silver this year.

"I'll have lights glowing everywhere, which will set off the white, silver and crystal I think,” said the avid entertainer and cook. "I love anything that sparkles and anything that blinks.”

While she enjoys experimenting and will most likely use some new recipes for her Christmas party, one staple at Billingsley's table reigns supreme.

"I have a dip that uses curry, cream cheese and chutney that everyone loves — it's always a really big hit,” she said.

Served with Wheat Thins and spread out in a half-inch layer, Billingsley's dip is at once creamy, tart and savory. Plus, she added, "it's so easy.”

Beyond appetizers, it is possible to serve main dishes that don't stress the cook out on Christmas Day. When cooking the main dish, if there is one to serve, flexibility is key, said one local cookbook author.

"One dish in particular that I find does quite well is a turkey breast that has been marinated and roasted,” said Marie Lapointe Hanis, whose cookbook, "The Rustic Gourmet,” is slated for spring release.

Lapointe Hanis says she likes turkey breast rather than a whole turkey because of the ease in which it can be carved in addition to how well it absorbs a citrusy marinade. She also recommends pork tenderloin for the same reasons.

"Both can be served hot or cold and they are both good finger foods with baguettes or crackers,” said the Williamsburg resident. "Plus, instead of serving processed food you are keeping your foods whole, which is just as easy and nicer, too.”

Ease is the key to a relaxing Christmas buffet, especially when entertaining friends. And when those friends are as close as family, the more the merrier, say two local women whose families celebrate Christmas Day evening together.

Both Elizabeth Boomer and Jennifer McClellan have roots in St. Louis, Missouri, but rarely go home for Christmas. Rather, they prefer staying close to home where their children can celebrate Santa's visit and where the adults can celebrate in relaxed, close-knit fashion.

"It was always just our immediate family, but one year we just rearranged our plans to include the McClellans,” said Boomer, a Lake Ann resident and mother of two boys. "We enjoyed it so much we just kept on doing it.”

Though other families have been added into the mix through the years, the night's formula stays the same: a casual buffet-style dinner, a small gift exchange among the children, and for the men, quality time in front of the television.

As the venue switches around, so does the menu a bit. The women try to keep it simple so that they can enjoy the night's fun, but one dish is a must: Cliff Boomer's potatoes, a cheesy, bacon-ey, caloric delight that "everyone loves, including the kids,” said Elizabeth.

"It's just a good holiday comfort food,” she said, "but what I really love is that he cooks it.”

The party will be missing Cliff's potatoes this year — the Boomers will be soaking up the Christmas sun in Florida. So this year, the McClellans are hosting the group, part of which are first-timers, part of which are not, she said.

"We're always looking for new orphans,” said McClellan. "The more, the merrier.”

Like Boomer, McClellan prefers to stay close to home with family friends. She says it is the best way to celebrate the season, especially as she and her husband begin to instill their own family traditions for her young son and daughter.

"When we travel home, it's so busy that we really don't have time to enjoy the day, so here we feel we get to experience Christmas the way it's supposed to be,” she said. "To us it's important to spend Christmas with someone; we feel like our friends are our family away from home.”

Warm-Spice Turkey Breast

• 1 t. ground coriander
• 1/2 t. ground turmeric
• 1/4 t. ground cayenne pepper
• 2 T. fresh ginger, grated
• 1/2 c. lemon juice
• 1/2 c. olive oil
• 1 T. honey
• 2 large turkey breast halves

Mix together first seven ingredients for marinade. Set aside about 1/4 of the marinade for later basting (see note). Flatten turkey breasts with the smooth side of a meat mallet to fairly uniform thickness. Place breasts in a shallow glass pan and pour 3/4 of the marinade over it. Refrigerate for at least one hour, turning several times.

Sear in a hot pan, then place in a 350° oven, basting as needed with remaining 1/4 marinade, until internal temperature registers about 165° (around 40 minutes, depending on thickness). Remove and cover with foil for at least 15 minutes; resting time and "carryover” cooking will ensure that the meat is thoroughly cooked yet still moist. Slice thinly and serve on buffet, with baguette slices and honey mustard. (Note: Do not re-use marinade that meat has been marinated in without boiling first.)

— Marie Lapointe Hanis

Pork Tenderloin with Honey-Herb Glaze

• 1/4 c. vegetable oil
• 2 pork tenderloins
• 3-4 cloves garlic, minced
• 1 T. Dijon mustard
• 1&1/2 oz. red wine vinegar
• 1/4 c. honey
• 1-2 sprigs fresh thyme, minced
• 1-2 sprigs fresh rosemary, minced
• 1 t. black peppercorns, cracked or coarsely ground
• 1/4 t. salt

Heat oil in a heavy, ovenproof pan. Sear tenderloin until well browned. Remove from pan and pour off any excess oil. Add garlic and mustard to pan (making sure pan has cooled enough so that garlic won't scorch). Add wine vinegar, cooking and stirring up brown bits from bottom of pan. Add honey, thyme, rosemary, peppercorns and salt. Roll tenderloin in the glaze to coat. Transfer to a 350° degree oven, roasting to an internal temperature of 160°, basting occasionally with glaze. Allow to "rest” for at least 15 minutes before slicing thinly. Serve with baguette slices and Dijon or honey mustard.

— Marie Lapointe Hanis

The Boomer Family's Party Potatoes

• 8 Yukon Gold potatoes, peeled, boiled, diced
• 1 lb. bacon, diced, sautéed, drained
• ¼ c. diced yellow onion
• 2 c. grated cheddar
• 1 c. mayonnaise
• ½ c. sour cream
• ¼ c. chopped black olives

Preheat oven to 350°. Blend mayonnaise and sour cream in a large bowl. Add potatoes, bacon (reserving ¼ c. for topping), onion, and cheddar cheese. Toss until blended. Spread in a 13-by-9-inch glass baking dish. Sprinkle reserved bacon and black olives on top. Bake uncovered for 40 minutes.

Nancy Billingsley's Chutney Spread

• 1 c. shredded sharp cheddar cheese
• 8 oz. cream cheese, softened
• ½ to 1 t. curry (start light and add more to taste if desired)
• 2 T. dry sherry
• ¼ t. salt
• 1 c. chopped green onions
• ½ bottle Major Grey's Chutney

Mix first five ingredients until smooth. Mix in ¾ c. green onions. Spread mix on a flat dish about ½ inch thick. Cover with chutney and sprinkle on ¼ c. green onions as garnish. Serve with Wheat Thins or other favorite crackers.