Make Chrismas Eve Golden

Forget the traditional red and green this Christmas.

Professional party planner Colin Cowie has come up with a plan for a Christmas Eve dinner party that glows and shimmers with gold.

"You settle down from the hustle and bustle of everything, " Cowie told The Early Show Rene Syler. "This is a great idea to have a beautiful meal.

"I think it allows us to do something very elegant and the great thing about doing it on Christmas Eve is we get to open our gift after the dessert."

His table is gold over gold. It starts with a gold covering, overlaid with a gold runner on which Cowie arranged a candlescape of holiday ornaments, gold candles and large and small artichokes spraypainted in gold.

Cowie accessorized the table with Redell glasses from Williams-Sonoma, gold chargers ($8 each) from Pottery Barn and gold napkin rings – every place has a different one – and place cardholders.

He's got a menu full of comfort food dishes: stuffed turkey breast, garlic roasted potatoes, green beans and brandy tart. Most of it can be prepare din advance and warmed before serving.

"It is better to be glued to the chair rather than chained to the stove," Cowie said.

He started the meal with Brandy Alexanders and a hot soup of lobster and chestnuts.

Here are Cowie's recipes:

Stuffed Breast of Turkey with White Wine and Rosemary

Ingedients
1 turkey breast, boned and butterflied by the butcher, about 5 1/2 pounds
3 garlic cloves, peeled and halved
Salt and freshly ground pepper
6 thin slices prosciuttto
4 eggs
2 tablespoons chopped fresh parsley
1/2 cup olive oil
2 sprigs rosemary, or 2 teaspoons dried
2 cups dry white wine
4 tablespoons butter
1 medium onion, chopped
1 shallot, chopped

Instructions
1. With a sharp paring knife, make six slits in the turkey skin and insert a piece of garlic in each. If using fresh rosemary, insert between the skin and the meat. Sprinkle all over with salt and pepper and lay on work counter, skin side down. Place a layer of prosciuttto over the turkey.

2. In a small bowl, beat eggs, parsley, and salt and pepper to taste.
3. In a large non-stick skillet, heat 1 to 2 tablespoons of the olive oil over medium heat. Add the eggs and cook until a soft omelet is formed. Do not stir or overcook the eggs. Set aside to let cool slightly and then place omelets over prosciuttto.

4. Starting at one end, roll the turkey, as tightly as possible, along the length, jelly roll style. Secure the role with string. (If using dried rosemary, rub all over the outside of the roll.) Season with salt and pepper to taste.

5. In a large covered heavy-bottomed pot, heat the remaining oil over medium-high heat. Cook the turkey roll, turning occasionally, until evenly browned. Reduce the heat to medium and sprinkle with 1 cup of the white wine. Cook until wine has evaporated. Add the butter, onion, and shallot, then reduce the heat to low. Cover and cook about 1 hour and 15 minutes, removing the cover and basting occasionally. Turn the roll once at 45 minutes. Transfer the turkey to a cutting board and cool for about 15 minutes.

6. To make the sauce, add the remaining cup of wine to the cooking pot, scrape the bottom to release any browned bits, and cook over high heat for about 10 minutes. Strain into a sauceboat.

7. To serve, cut and remove the strings. Cut the turkey roll across the width into 1/4-inch slices. Arrange on a serving platter, pour some of the sauce in a thin layer and serve with the remaining sauce.

Serves 8

Note: The turkey can be made in advance and reheated before serving.

Crispy Roasted Potatoes with Garlic

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

Instructions
1. Preheat the oven to 425 degrees
2. Pour the oil into a baking pan and place the pan in the oven for 15 minutes.
3. in a large mixing bowl, combine the potatoes, shallots, and rosemary.
4. 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.
5. Run the pan of potatoes under a hot broiler for 4 to 5 minutes or until they are crisp.

Serves10

Haricots verts with Toasted Almonds

Ingredients
1/4 cup sliced almonds [Spanish almonds are the best to use]
3 tablespoons olive oil
1 1/2-pound haricots verts (cleaned and trimmed)

Instructions
1. Toast the almonds in pan over medium heat (no oil required) until golden brown. Remove and set aside.

2. Place haricots verts in a pot of salted boiling water for 3 minutes. Remove, drain water and rinse under cold water to stop the cooking. Pat beans dry. (Beans can be made 1 day ahead. Cover with plastic wrap and refrigerate).

3. Heat the olive oil in a large skillet over medium heat. Add the beans and toss. Just before serving,add the toasted almonds and season with salt and pepper.

Serves 6

Brandy Tart With Brandy Sauce

Ingredients

1 Cup Pitted, Chopped Dates
1 Teaspoon Baking Soda
2 1/2 Tablespoons unsalted butter or Margarine, softened
1 cup superfine Sugar
1 Large Egg
1 1/2 Cups Flour
Pinch of Salt
3 Teaspoons Baking Powder
1/2 Cup Pecans or Walnuts, Chopped
Brandy Sauce (Recipe Follows)
1 to 2 Cups Whipped Cream, For Topping

Instructions

1. Preheat the oven to 350ºF.

2. Place the dates in a small bowl. Ppour 1 cup of boiling water over them and add the baking soda. Let the dates stand for 10 minutes or until soft.

3. In the bowl of an electric mixer with the beaters attached, combine the butter and sugar and beat until creamy. Beat in the egg. Sift in the flour, salt and baking powder. Add the date mixture including the water and the pecans. Mix well.

4. Line a lightly oiled or buttered 9-inch aluminum pie plate with parchment paper. (Alternatively, use a 9-inch spring form pan.) Pour the date and nut mixture into the prepared plate and bake for 45 minutes or until a toothpick inserted in the center comes out dry. To serve (see Note), remove from the pie plate, discard the parchment paper, allow to cool slightly, cut into wedges and top with Brandy Sauce and shipped cream.

NOTE: To store the tart, if made in advance: First, allow it to cool to room temperature. Then place it in a plastic freezer bag, expel the air, seal the bag and place it in the freezer for up to one month. To reheat the tart, place it in a 250ºF oven until warm, about 45 minutes.

Brandy Sauce

Ingredients

1/2 Cup Sugar
1/2 Teaspoon Unsalted Butter
1/2 Teaspoon Vanilla Extract
1/4 Cup Brandy (or Rum)

Instructions

Combine the sugar with 1/4 cup cold water in a saucepan over medium-high heat. Bring to a boil and continue to boil, stirring frequently, until the sugar is dissolved, about 5 minutes. Remove from the heat and stir in the butter and vanilla, followed by the brandy.

Brandy Alexander

Ingredients:

1 1/2 oz brandy
1 oz crème de cacao
1 oz heavy cream
1 scoop crushed ice

Instructions:

Mix all the ingredients in a shaker. Strain the mixture into a chilled cocktail glass