Holiday Entertaining Guide - Page 43 - Please a party crowd (5)

Holiday Entertaining Guide
- Page 43
Please a party crowd (5)
aside. With a hand-held mixer, mix the cream cheese and Roquefort in a medium bowl until smooth. Add the heavy cream, a tablespoon at a time, until the mixture is the consistency of softened butter.

Using a fork or spoon, roll the grapes in the cream cheese mixture a handful at a time until they are completely coated, then roll in the nuts. Place the grapes on a parchment-lined baking sheet while you roll the remaining grapes. Chill the grapes until the cheese is firm, about 1 hour.

From “Farmhouse Rules” by Nancy Fuller (Grand Central Life & Style, $30).

Tested by Susan Selasky for the Free Press Test Kitchen.

Pull-apart lobster rolls
Yield: Makes 12
Preparation time: 15 minutes
Total time: 30 minutes

• 1 pound cooked lobster meat (from 3 lobsters or 4 good sized lobster tails), chopped (21/4 cups)
• 1/2 cup good quality mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced fresh chives
• 1 tablespoon fresh chopped chervil, plus more for serving
• Coarse salt
• 1/4 teaspoon Old Bay seasoning or more to taste
• 1/8 teaspoon cayenne pepper
• 12 pull-apart sweet dinner rolls, such as King’s Hawaiian Sweet (do not separate)
• 4 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. In a large bowl, stir together lobster, mayonnaise, lemon juice, chives, chervil, 1 teaspoon salt, Old Bay and cayenne in a large bowl.

Split rolls across tops; brush generously with some of the melted butter. Heat in oven on a baking sheet until warmed through, 3 to 5 minutes.

Divide lobster salad among rolls, drizzle with remaining butter, sprinkle with more chervil and serve.

From “Martha Stewart’s Appetizers” by Martha Stewart (Clarkson Potter/Publishers

Tested by Susan Selasky for the Free Press Test Kitchen.

Pimiento-stuffed deviled eggs
Yield: Makes: 24
Preparation time: 20 minutes
Total time: 30 minutes

• 12 large hard-boiled eggs
• 1/4 cup sliced pimientos
• 1/4 cup good quality mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon salt or to taste
• 2 green onions, minced, plus additional for garnish
• Fresh herb sprigs for garnish

Slice each egg lengthwise in half. Gently remove yolks and place in small bowl; with fork, finely mash yolks. Stir in pimientos, mayonnaise, mustard, cayenne pepper, salt and minced green onion until well mixed. Taste and adjust seasoning if necessary.

Using a paring knife, remove a small slice from the bottom of the egg whites so they don’t roll around on the platter. Spoon yolk mixture into egg-white halves. Cover and refrigerate until ready to serve. Just before serving garnish with additional minced green onion and herbs if desired.

Adapted from “The Good Housekeeping Christmas Cookbook: Recipes Decorating Joy” (Good Housekeeping Cookbooks, $30).

Tested by Susan Selasky for the Free Press Kitchen.