6 CROWD-PLEASING HOLIDAY PARTY RECIPES Our Favorite Party Dishes from Morel’s Foodtown www.foodtownny.com
Jul 15, 2015
6 CROWD-PLEASING
HOLIDAYPARTYRECIPESOur Favorite Party Dishes from Morel’s Foodtown
www.foodtownny.com
Holiday Eggno
g
IngredientsPrep Time: 10 Min Servings: 20
4 egg yolks1 (5 ounce) can sweetened condensedmilk
1 tablespoon white sugar1 teaspoon vanilla extract4 1/2 cups milk4 egg whites1 fluid ounce rum1/4 teaspoon ground nutmeg
Direc,onsIn a large mixing bowl, beat egg yolks unHl they are thickened and light. Gradually sHr in condensed milk, sugar, vanilla and milk. Beat the egg whites unHl sHff, then add them to the milk mixture. SHr rum into the mixture (to taste). Garnish with nutmeg.
"This rich and creamy drink was especially designed for cold Christmas nights. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
Creamy Holiday Eggnog
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Cranbe
rry Nut Bread
IngredientsServings: 12
2 cups all-‐purpose flour3/4 cup white sugar3/4 teaspoon salt1 1/2 teaspoons baking powder
1/2 teaspoon baking soda1 cup chopped cranberries1/2 cup chopped nuts1 tablespoon orange zest1 egg2 tablespoons vegetable oil3/4 cup orange juice
Direc,ons1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
2. Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, sHr to coat with flour.
3. Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and sHr unHl just combined. Spoon the baTer into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 50 minutes or unHl a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.
"A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries."
Cranberry Nut Bread
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Supe
r Easy Sh
rimp Dip
IngredientsPrep Time: 10 minutesServings: 32
1 (8 ounce) package cream cheese,socened
1 cup mayonnaise1/4 cup chopped onion1/4 cup chopped celery1/2 pound cooked and peeled shrimp
Direc,onsIn a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.
"This creamy shrimp dip is great with chips, crackers or bread. It's always the first thing to go at any party!"
Shrimp Dip
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Perfect P
arty Chili
IngredientsPrep: 15 minutesServes: 6-‐8
2 pounds ground beef2 cloves garlic, choppedOne 8-‐ounce can tomato sauce2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon ground oregano
1 teaspoon salt1/4 teaspoon cayenne pepper1/4 cup corn flour, found in the Mexican food secHon of many supermarketsOne 15-‐ounce can kidney beans, drained and rinsedOne 15-‐ounce can pinto beans, drained and rinsedShredded Cheddar, for servingChopped onions, for servingTorHlla chips, for servingLime wedges, for serving
Direc,onsPlace the ground beef in a large pot and throw in the garlic. Cook over medium heat unHl browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. SHr together well, cover, and then reduce the heat to low. Simmer for 1 hour, sHrring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a Hme as needed.
Acer an hour, place the corn flour in a small bowl. Add 1/2 cup water and sHr together with a fork. Dump the corn mixture into the chili. SHr together well, and then taste and adjust the seasonings. Add more corn paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, torHlla chips and lime wedges.
"A crowd pleaser, and easy enough to whip together before a party night.”
Perfect Party Chili
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Black Be
an Hum
mus
IngredientsPrep: 5 minutesServes: 6-‐8
1 clove garlic1 (15 ounce) can black beans; drain andreserve liquid
2 tablespoons lemon juice1 1/2 tablespoons tahini3/4 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon paprika10 Greek olives
Direc,onsMince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process unHl smooth, scraping down the sides as needed. Add addiHonal seasoning and liquid to taste. Garnish with paprika and Greek olives.
“This hummus comes with raves aTached to it. Everything goes into the food processor and is swooshed into a fabulous consistency. Try it with some toasted pita bread."
Black Bean Hummus
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Stuff
ed Baked
Potatoe
sIngredientsPrep: 20 minutesServes: 4
2 slices bacon4 russet potatoes (about 8 ounces each)1 teaspoon extra-‐virgin olive oilKosher salt and freshly ground pepper
3 cups cauliflower florets (from about 1 small head)1/3 cup buTermilk1 small clove garlic, grated1 teaspoon white vinegar1/8 teaspoon hot paprika, plus more for topping1/2 cup shredded sharp cheddar cheese2 scallions, thinly sliced
Direc,onsCook the bacon in a skillet over medium heat, turning, unHl crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and conHnue baking unHl tender, 15 to 20 more minutes.
Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam unHl crisp-‐tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buTermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse unHl smooth. Set aside 1/4 cup of the cauliflower puree for topping.
Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-‐inch-‐thick wall. Mix the potato flesh with the remaining cauliflower puree, three-‐quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-‐cauliflower mixture and sprinkle with the remaining cheese. Bake unHl the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.
“Your friends won’t be able to resist these."
Stuffed Baked Potatoes
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Get more recipe ideas...or order your holiday catering
platters from Morel’s Foodtown.
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