Holiday Hosting: Easy Elegance

Colin Cowie Offers Tabletop Ideas And 10 Recipes

(CBS)  Throwing a holiday party can seem overwhelming, but if you plan in advance and keep it simple, you can be a guest in your own home. Celebrity event planner and The Early Show contributor Colin Cowie offers some easy menu ideas and good advice.

Here is Cowie's basic list:

Create items you can prepare in advance. Select what you can make from scratch, but don't be afraid to use takeout. Also, a restaurant may be willing to fill your casserole dish with your favorite choice from their place.

Use shortcuts, like bagged lettuces for salads and bottled dressings. People feel that they have to be the ones to make everything; it's not important who does, just that it's done.

Don't offer a full bar. Serve one specialty cocktail, and then offer wine and water.

Don't use scented candles at the dinner table. No matter how pretty they are, you do not want to mix the smell of one thing with what you're eating; it can throw off the whole taste.

Make lists to stay organized. This is how you'll have enough time to get everything done beforehand. Otherwise, you'll find yourself running out for last-minute items that you could have already had.

Be sure to give yourself enough time to get ready. You want to be able to shower, do your hair and put on a nice dress. If you're working right up until when your guests come, you're going to look as frazzled as you feel.

Cowie also showed three table set-ups with dedicated color themes.

The Purple Table. The dinner menu is smoked salmon with rye bread and capers, a small drop of caviar and a lemon wedge; beef stew with orzo and parmesan, and for dessert, candied violets with vanilla ice cream. The cocktail is lavender essence and champagne.

The White Table. The menu for this set is cauliflower soup, chicken a la king, savory rice, Brussels sprouts salad and for dessert, meringue sandwich with kiwi and mint coulis and vanilla ice cream. The cocktail is a sgroppino.

The Red Table. Use warm roasted tomato soup with a dollop of yogurt and chives and cherry tomatoes on the vine in the bottom of the bowl, stuffed Cornish game hens, Brussels sprouts (steamed and then sautéed with bacon), crispy roasted potatoes and then baked apples with vanilla ice cream for dessert. The cocktail is a cosmopolitan garnished with raspberries.

RECIPES:

Beef Stew
Serves 5 to 6 people

Ingredients:
1/2 cup olive oil
3 pounds tenderloin beef, cut into 1 1/2-inch cubes
1 medium onion finely chopped
3 cups pureed fresh or canned tomatoes
1/2 cup flour
1/2 cup red wine
1 teaspoon juniper berries
2 bay leaves
1/2 teaspoon herbs de Provence
4 tablespoons finely chopped parsley
1 teaspoon sugar zest from 1 lemon

Method:

1. Heat the oil in a heavy pan over medium heat. Dust the meat with the flour, add the meat a few pieces at a time and sauté until browned all over. Repeat until all the meat is browned.
   
2. Remove the meat from the pan and sauté' the onion for 3 to 5 minutes until transparent. Add the red wine and using a wooden spatula or spoon, loosen any of the pieces stuck to the bottom of the pan.
   
3. Add the browned meat, tomatoes, juniper berries, herbs de Provence, vinegar, sugar, salt and pepper.
   
4. Bring to boil, reduce the heat and simmer, covered, for about 90 minutes, or until the meat is tender and the sauce has been reduced to a thick consistency. Remove the lid after 60 minutes and allow the sauce to reduce and thicken. If not thick enough, you can add a teaspoon of arrowroot dissolved in 1/4 cup water. Set aside until ready to use.
   
5. Then, 15 minutes before serving, stir in the grated lemon zest and reheat the stew either in the oven at 350 degrees Fahrenheit or on the stovetop over medium-to-low heat.
   
6. Serve over the orzo pasta and garnish with the chili cream and chopped parsley.

Orzo "Risotto"

Ingredients:
1 (1 pound) box orzo (rice-shaped pasta; not Greek)
2 cups chicken stock
1 packed teaspoon finely grated fresh orange zest
1 cup parmigiano-reggiano
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper

Method:

1. Cook orzo in a large pot of boiling salted water and chicken stock until almost done, around 6 to 8 minutes. Drain in a colander and add back to the same pot.
   
2. Add the cream, fresh thyme, butter and stir in the parmesan cheese. Season with salt and pepper.
   
3. Transfer orzo to a two-quart heavy saucepan and add stock and zest. Simmer over moderate heat, stirring constantly until stock is absorbed, about 5 minutes.
   
4. Serve immediately with the beef stew.

Cauliflower Soup
Serves 6 people

Ingredients:
1 large head of fresh cauliflower, cut florets into 1/2-inch pieces (Approximately 5 cups)
5 to 6 medium-sized carrots, chopped (approximately 1 cup)
8 cups chicken stock
1 chicken bouillon cube
1/2 cup total Greek non-fat yogurt (any non-fat yogurt may be used)
4 large eggs
2 tablespoons of flour
1 bay leaf
1 bouquets garnis (celery, thyme, bay leaf, parsley, marjoram)
2 tablespoons fresh parsley, flat, finely chopped
2 tablespoons fresh Parmesan cheese, for garnish, if desired
Fresh ground pepper, for taste
Jane's Crazy Original Mixed Up Salt, for taste

Method:

1. Cut cauliflower and carrots and set aside.
   
2. In small mixing bowl, add eggs and flour and whisk until smooth.
   
3. In large saucepan add chicken stock, bouillon cube, bouquet garnis, and bay leaf and bring to a boil, then reduce heat to simmer, approximately 10 minutes. Remove bouquet garnis and bay leaf.
   
4. Add cauliflower and carrots and bring to a boil, approximately 10 minutes. Do not overcook.
   
5. Reduce heat to simmer and slowly stir in egg and flour mixture.
   
6. Place sour cream or yogurt in small mixing bowl and add 3 to 4 tablespoons of the liquid from soup and whisk until smooth. Slowly stir in sour cream mixture into soup. Bring to a boil, and reduce heat immediately.
   
7. Add fresh ground pepper and Mixed Up Salt to taste. Garnish with fresh flat parsley chopped and fresh Parmesan cheese.

Savory Rice

Ingredients:
2 tbsp. butter
1 cup chopped onion
2 cloves garlic crushed
1 red and yellow bell pepper seeded and cubed
1/2 tsp ground turmeric
3 cups white basmati rice, well rinsed
3 cups chicken stock
3 cups water
1 cinnamon stick
2 1/2 tsp salt

Method:

1. Melt butter in large skillet over medium heat. Reduce to low; add onion, garlic, bell peppers and turmeric.
   
2. Cook uncovered for 10 minutes. Add rice, stock, water, and cinnamon and salt. Bring to boil; reduce heat to low.
   
3. Cover and cook 20 minutes or until liquid is absorbed. Remove from heat; keep covered 5 minutes.
   
4. Fluff with fork; discard cinnamon. Place on platter.

Crisp Brussels Sprouts with Toasted Almonds and Shaved Parmigiano

Ingredients:
1 3/4 pounds fresh Brussels sprouts
1 cup slivered almonds (well toasted)
1/3 cup of bacon (chopped and crispy)
3 tablespoons finely grated reggiano parmigiano cheese
2 tablespoons finely sliced chives
1/3 cup olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper

Method:

1. Wash the Brussels sprouts and slice as thinly as possible.
   
2. Toast the almonds in a dry pan till medium to dark brown. Set aside until ready.
   
3. Cook bacon until crispy and set on paper towel to remove excess fat. Break into small pieces and set aside.
   
4. Mix the olive oil, lemon juice, salt and pepper.
   
5. Toss the sliced sprouts with the dressing, nuts, bacon, and chives.

Sgroppino (Frozen Lemon Cocktail)

Ingredients:
6 small spoons of lemon sorbet
1 tablespoon/15 ml vodka
2 tablespoons/30 ml Prosecco (sparkling wine), chilled

Method:
Blend all the ingredients in a blender for 30 seconds, until creamy and thick. Serve immediately in a champagne flute.

Roasted Tomato Soup (from Bon Appetit, February 1998)

Ingredients:
3 pounds plum tomatoes, halved lengthwise
3 tablespoons olive oil
3 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil

Method:

1. Preheat oven to 400 degrees Fahrenheit.
   
2. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil.
   
3. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
   
4. Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
   
5. Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes.
   
6. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil.
   
7. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. Up to this step, this dish may be prepared one day ahead. Cover and refrigerate. Reheat soup over medium-high heat before continuing.
   
8. Stir in basil. Season to taste with salt and pepper.

Stuffed Cornish Hen
8 Cornish hens washed and dried
Stuffing:
1/4 lb. walnut
1/4 lb. pistachio
1/4 lb. almond
1/4 lb. hazelnut
1/4 lb. diced bacon
1 lb. Italian sausage meat
5 slices white bread
1 tablespoon chopped thyme
2 tablespoons chopped parsley
4 oz. butter

Method:

1. Season the outside and the cavity of the Cornish hens with salt and pepper.
   
2. Combine all stuffing ingredients and season with salt and pepper.
   
3. Place two to three spoonfuls of stuffing in each cavity.
   
4. Tie the chicken with string.
   
5. Cook on a sheet pan in oven at 375 degrees for one hour.

Crispy Roasted Potatoes with Garlic
Serves 10 people

Ingredients:
1/2 cup olive oil
6 large Russet potatoes, peeled and cut into 1-1/2-inch pieces
12 shallots with skin
1/2 cup fresh rosemary leaves
24 cloves garlic with skins
Salt and freshly ground pepper
Preheat the oven to 425 degrees

Method:

1. Pour the oil into a baking pan and place the pan in the oven for 15 minutes.
   
2. Meanwhile, in a large mixing bowl, combine the potatoes, shallots and rosemary.
   
3. Season with salt and pepper to taste. Carefully transfer the mixture to the pan with the heated oil. Bake for 1 hour, turning the potatoes occasionally. Add the garlic after 30 minutes of cooking time.
   
4. Run the pan of potatoes under a hot broiler for 4 to 5 minutes or until they are crisp.

Cosmopolitan
Makes 1 drink

Ingredients:
1 1/4 ounces vodka (about 2 1/2 tablespoons)
1/4 ounce Rose's lime juice (about 3/4 tablespoon)
1/4 ounce triple sec or Cointreau (about 3/4 tablespoon)
1/4 cup cranberry juice
1 cup ice cubes
Garnish: raspberry

Method:
In a cocktail shaker, combine all ingredients. Shake well and strain into a martini glass.


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