JoelF and SueF's 2014 Holiday Party

This year's party theme was the British Empire. Sure, not as creative as coming with Monty Python-themed dishes, but it gave us some limits on where we would source ingredients, recipes, etc.

As always, some of the dishes are out of favorite cookbooks, some internet, some are just crazy inspiration.
I was extremely lucky to have both my sons and their SOs around to help cook and prepare the house (although Thing2 was the only one willing to answer my orders with "Yes, Chef!")

The Menu (please pardon the many typos, I was too busy cooking to play editor):


Mango/Yam Deviled Eggs

Inspired by a British Virgin Islands recipe I found online for poached eggs with mango hollandaise and a sweet potato hash.
I pulled some homemade hollandaise out of my freezer (as one does), and added some pureed mango (my Ecuadorean ones weren't black, thank goodness) and Chimayo sun-dried chile powder (the most awesome powdered chile in the universe, go to El Portrero Trading Post), garnished with chives, diced pimento and sweet potato chips.
As always, one of the first things to go -- and I used 2 dozen eggs this year.

Gobi Korma with Raita
(yes, the sign says kofta)

This is sort of a cauliflower latke, made with shredded mozzarella, chickpea flour and yogurt, garam masala and a little minced fingerhot chile since the original recipe was a little bland. The original raita suggested had sweet potato, but I didn't want to repeat flavors, so went with traditional cucumber. The recipe called for pan-frying them, but I found they worked well in a hot oven to crisp them up after being brushed with oil. Representing India.

Tea Smoked Duck Salad

(another sign error -- no peas)
This was an improv: tea-smoked duck (lapsong souchong, rice and brown sugar, in a wok), over green leaf lettuce, watercress, radicchio, red currants, hazelnuts, and parsnips, with a dressing of hazelnut oil, cider vinegar, dijon mustard, thyme and honey. Representing the whole empire.

Cheeses

The goal here was to stick to British Empire cheeses. I tried for more geography, but was limited to things like Cheddar from Australia, Canada, etc. I got an English Farmhouse Cheddar, a Porter-laced Irish cheese (I don't remember the base), a Canadian Goat Brie, Stilton, and a paneer-based, Indian-spiced cheese spread. Accompaniments included blackberries, marmalade and Major Grey's Chutney

Meatballs in Saffron Garlic Sauce

Cheating a little, using a Spanish Tapas recipe to represent Gibraltar. Beef/veal meatballs, in a sauce made from white wine, homemade turkey stock, cream, saffron, garlic and onions.

Bobotie

Recipe from Marcus Samuelsson's "Discovering a Continent" -- delicious, I'll have to make it again. This was a bit of trouble because I made a triple recipe divided into two large casseroles, then could only find one pan big enough for the water bath. The sambal I made with green papaya instead of the suggested mango (again, attempting not to repeat) -- it's a strange set of flavors with mint and sesame oil, but came out very tasty. There were people going back for more of the sambal alone! Representing South Africa.

Lamb Biscuits

After roasting the lamb (good thing I did it early), I found that a 5-lb sirloin roast really doesn't yield much meat (huge fat cap), so at the last minute we turned this into a sandwich, saucing with the marmalade/wine/thyme/butter basting liquid. It ended up being the first thing gone anyway. Representing Scotland, where marmalade was invented.

Shu Mai

A Hong Kong favorite, I made both mushroom-tofu (pictured), and pork versions. The certainly went fast, but I wasn't so crazy about the texture of the thick, commercial wrappers.

Roasted Squash and Onions with Tahini
Representing Jerusalem -- the territory and the cookbook by Ottolenghi. I love this recipe, as did my guests. It's sexy-looking vegetables, how can you lose? The only thing I have to say is serve it in small platters if you make a big batch -- after a short time, the tahini sauce loses its luster.


Jamaican Meat Patties

I made jerk chicken from boneless thighs, from a Sheila Lukins recipe for Jerk Pork and grilled with a pan containing apple chips and whole allspice for smoke. Some of the same sauce was mixed with mayo -- straight up, it was rather vinegary and wouldn't cling to the patties. Dough is from our appetizer standby Nicole Routhier's "Cooking Under Wraps."


Representing Canada, pork shoulder was braised in a slow cooker with apples, onions, grainy mustard and maple syrup. I reduced the cooking liquid to a glaze which was drizzled over the finished tarts. Tartlet shells per Martha Stewart Appetizers. While it could probably have more maple flavor, it was one of my favorites of what we made.

[b]Bangers and Mash Fritters

Representing Ireland, this was an internet recipe. Not one of my favorites of the night -- the sausages were either cut too small or were too mild flavored to really shine (Mariano's large breakfast links). The same recipe made a gravy from onions, butter and Guinness, but it came out rather bitter (and much much more than I could possibly use -- the recipe claimed to make 4 cups, it made more than 7).

Cookies
(not specifically British Empire -- this is all SueF's work)


Rack 1: Top: Apricot, and Cheese Kolaches; Middle: Egg Nog; Bottom: Pistachio, Apple-Oat-Butterscotch
Rack 2: Top: Rosemary Shortbread; Middle: Pecan Crescents; Bottom: Chewy Molasses Spice, Salted Nutbars
Rack 3: Top: Pinwheels; Middle: Chocolate Crinkle; Bottom: Mint Brownies and Coconut Butter Chews (one of the Tribune's winners)

I'm not sure much else can be said than, Wow!

I second the wow. Everything looks amazing!

I third the wow - that is amazing.

Amazing as always JoelF, I eagerly look forward to your yearly posting on this party.

Amazing as always! The tea-smoked duck in particular is calling my name.

I'm sorry I missed it. Read the menu to my husband and he asked if there was Beefeater Gin. He has his priorities, I have mine.