Last weekend I had the opportunity to attend Christmas in November at The Fairmont Jasper Park Lodge. During the event, Canada’s top lifestyle gurus teach you how to make their favourite holiday meals during demonstration classes. But the best part (besides tasting their yummy recipes) is chatting with the celebrity chefs about their favourite holiday rituals and tips for successful entertaining. Here’s a few of their secrets.
The former food editor of Canadian Living is such a doll! Her husband used to be a Dean, so they did a lot of entertaining. When it came to appetizers, his rule was no pits, no sticks, but he wasn’t the one doing the cooking, laments Baird. “If you don’t serve some sort of shrimp or crab cake or dip, your guests might never come again!” she warns. Here are a few of the recipes Elizabeth plans on rolling out this holiday season.
Chef Michael Smith
This Food Network Canada star is a staunch believer in involving kids in the kitchen. Every year his family makes a Christmas hamper filled with gourmet goodies and sweet handmade ornaments. A peek inside his basket reveals:
- One frozen apple pie spiced with Vietnamese cinnamon (which is apparently, the best in the world), bought online here.
- A starter kit for Michael’s no-knead bread
- Homemade Butterscotch Sauce
- Gluten-free Sparkle Cookies
I’ve seen this pastry chef’s TV shows a few times, but I had no idea how warm and charming she was! Anna swears by this Classic New York Cheesecake for large gatherings and after tasting it, I have to agree. Her secret is the sour cream glaze on top or “Spanx for cheesecake,” as she calls it. But her best tip was how to pose for holiday photos. Stand up straight, angle yourself a quarter turn from the photographer, throw your front foot out and twist your waist in that direction so your midsection is pulled nice and taut. Throw your head back and place a hand on your hip for dramatic Kardashian-like effect.
Julie Van Rosendaal
We call it Polyester & Cheese, and everyone wears polyester and brings a piece of cheese. People want to bring something anyway – giving them something to bring makes things easier on you – just fill in the gaps with crackers, dried fruit and perhaps some candied nuts. Who doesn’t love cheese?
It also makes life easier to choose at least a few things you can make in advance – like spiced nuts (see recipe below) or dips that get better after a day or two in the fridge – that also don’t need to be kept hot or cold in order to taste good. When putting together a bar, rather than try to stock everything, mix up a fun cocktail by the pitcherful (like this one) and then stock wine and beer.
Alice’s Award Winning Almond Comfits from Alice Eats: a Wonderland Cookbook, by Pierre A. Lamielle and Julie Van Rosendaal (Whitecap)
Comfits are nuts, seeds or pieces of fruit, coated in sugar – this is a recipe I frequently pull together at the last minute when I need a little something delicious for a party nibble or to bring along as a hostess gift, and they go brilliantly on a cheese platter.
- 2 cups whole almonds, with their skins
- 3 Tbsp. honey
- 2 Tbsp. water
- 1 Tbsp. butter
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/4 tsp. cinnamon (optional)
In a large, heavy skillet set over medium-high heat, toast the almonds for 3-4 minutes, until starting to turn fragrant. Add the honey, water and butter and cook, stirring, for another 3-4 minutes, until the syrupy mixture has been almost absorbed by the nuts and there isn’t much left in the pan.
Stir in the sugar, salt and cinnamon, if you’re using it, and stir to coat well. Remove from the heat and spread out in a single layer on a parchment or foil-lined sheet; set aside to cool. Break apart and serve in a bowl or small paper cups, or pack in a jar to give as a gift.
Makes about 2 1/2 cups.
What are your secrets for a successful holiday season?
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