Cocktails & Canapes: Christmas
See the full feature on how to host the ultimate holiday shindig at StyleBlueprint, or take a peek at the holiday edit here. Merry Christmas from our table to yours!
Christmas Dinner by Salted Table
Pink Peppercorn Crusted Chicken with Roasted Apple Stuffing
Celery and Pear Gratin
Charred Pear and Citrus Goat Cheese Salad
Celery & Pear Gratin
1 Head Celery w/ Leaves (Chopped)
2 1/2 Bosc Pears, Cored & Sliced (Reserve 1/2 Pear)
1 Medium Vidalia Onion, Julienned
1/4 cup Port or Sherry Wine
2 Tbsp Extra Virgin Olive Oil
4 Tbsp Unsalted Butter
2 Bay Leaves
2 Tbsp AP Flour
1/2 cup Vegetable or Chicken Stock
1/4 cup Heavy Cream
3 ounces Shredded Parmesan Cheese, 1 ounce reserved for topping
1/2 Tsp Kosher Salt
1/4 Tsp Ground White Pepper
2 dashes of Crushed Red Pepper Flake
1/4 cup Buttered Breadcrumbs (like a brioche)
1. On medium-high heat in a 4-qt deep sauté pan, cook your onions, celery, and bay leaves in the butter and olive oil for 5-10 minutes until you start to get some caramelization on your vegetables. Then, reduce the heat to medium, and continue cooking your vegetables until fork tender. Dust the flour over your vegetables and stir until there are no clumps present. Add the wine and stock, allow to cook for 5 minutes while stirring until your sauce thickens. Fold in heavy cream.
2. Remove the bay leaves, add the 2 sliced pears, 2 ounces of cheese, crushed red pepper flake, white pepper, kosher salt and stir until cheese has begun to melt, then stop. Evenly distribute the remaining 1 ounce of cheese over the top, followed by the breadcrumbs. Strategically poke your remaining pear slices into the top of the dish. Bake at 375 for 15 minutes or until your crumbs begin to brown and your sauce is bubbling around the edges. Garnish with chopped fresh parsley, and some lemon zest or a sprinkle of more cheese and smoked paprika. Enjoy.