Crackers, cheese, and fresh or dried fruits are perfect pairs when it comes to serving small bites at holiday gatherings, but successful hosts rarely bring cheese to the table without also offering a good chutney or relish made with apples, pears, cranberries, or figs. They’re surprisingly easy to make and keep well for the length of the holiday season. For a few more ambitious additions to your holiday table though, you might want to add elegant beef Wellingtons, tasty crab cakes, or tangy warm cheese wrapped in puff pastry. You’ll find recipes like these, along with other holiday favorites, in my cookbook “Festive Flavors of Ireland.” To order signed copies, visit irishcook.com. Nollaig shona duit. . .Happy Christmas to you!
MINI WELLINGTONS
Makes 24
Both easy and elegant, these mini beef Wellingtons are perfect holiday appetizers. Use top quality beef tenderloin for best results, and for more intense flavor, mix wild and mushrooms.
For the beef
2 pounds beef tenderloin, cut into 1-inch cubes
Salt
Ground black pepper
2 tablespoons extra virgin olive oil
For the filling
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped shallots
10 ounces finely chopped white mushrooms
Ground black pepper
1 tablespoon chopped fresh flatleaf parsley
1 teaspoon fresh thyme leaves
2 sheets frozen puff pastry
Dijon mustard, for spreading
1 egg beaten with 1 tablespoon water, for egg wash
Make the beef. Toss the beef with salt and pepper. In a large skillet over high heat, heat the oil. Working in batches, cook the beef on all sides for 1 to 2 minutes, or until seared (do not overcook). Transfer beef to paper towel-lined plate to drain; cool to room temperature.
Make the filling. Return the skillet to medium heat; heat the oil. Add the shallots; cook 2 to 3 minutes, or until soft but not browned. Add the mushrooms; cook for 3 to 4 minutes, or until lightly browned. Stir in pepper, parsley, and thyme; cool to room temperature.
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
Unfold the pastry sheets; cut along fold lines into three strips. Cut each strip into four 3-inch squares; spread each square with mustard. Top with the mushroom mixture. Place a beef cube in the center. Pull opposite corners of pastry into center; repeat to create a pouch. Pinch to seal. Transfer to prepared baking pans; brush with egg wash.
Bake for 12 to 15 minutes, or until pastry is puffed and golden. Serve warm with Herb Mayonnaise (recipe follows).
CRAB CAKES WITH HERB MAYONNAISE
Makes 24
Crab cakes are a great addition to a holiday party, and the flavorful mayonnaise is a perfect topping. For best results, make the sauce a few hours or up to 1 day ahead before serving. For a festive presentation, put the sauce in a squeeze bottle and pipe or drizzle a little on the top of each cake.
For the crab cakes
8 ounces fresh crabmeat, flaked
1 large egg, beaten
2 tablespoons mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flatleaf parsley
1 teaspoon fresh tarragon
1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Salt
Ground black pepper
Seasoned breadcrumbs, for dredging
Canola oil, for frying
For the herb mayonnaise
1 cup mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh flatleaf parsley
1 teaspoon chopped fresh tarragon
2 tablespoons fresh lemon juice
Dash of Tabasco sauce
Salt
Ground black pepper
Make the crab cakes. In a large bowl, combine crabmeat, egg, mayonnaise, chives, parsley, tarragon, cayenne, lemon juice, Tabasco, Worcestershire, salt, and pepper; stir until blended. Shape into 24 evenly sized cakes; dredge in breadcrumbs. Place on a baking sheet; cover with plastic wrap and refrigerate for 2 hours.
In a large skillet over medium heat, heat the oil. Cook the crab cakes for 3 to 5 minutes on each side, or until golden. Remove cakes from oil; drain on paper towel-lined plate.
Arrange the cakes on a serving plate; pipe or spoon mayonnaise on top.
Make the mayonnaise. In a medium bowl, whisk together the mayonnaise, chives, parsley, tarragon, lemon juice, Tabasco, salt, and pepper. (Can be made 1 day ahead; cover and refrigerate).
BAKED BRIE WITH CRANBERRIES AND FIGS
Serves 8 to 10
Bake this cheese simply topped with cranberries, figs, and nuts, or wrap it in puff pastry and spread it with Cranberry-Walnut Chutney (recipefollows).
For the brie
3/4 cup cranberry sauce or cranberry-walnut chutney
1/4 cup dried figs, sliced
1/4 cup shelled pistachios, chopped
1/2 teaspoon thyme, chopped
1 (13-ounce) round brie
For the chutney
1 1/2 cups cranberries
2/3 cup packed brown sugar
1/2 cup chopped dates
1/3 cup chopped celery
1/3 cup diced apple
1 tablespoon chopped candied ginger
1 tablespoon fresh lemon juice
1/2 onion, finely chopped
1/4 cup water
1/4 cup chopped walnuts
1/4 cup chopped walnuts
1. Make the brie. Preheat the oven to 375°F. In a small bowl, combine the cranberry sauce, figs, pistachios, and thyme.
2. Place the cheese on a parchment-lined baking tray. With a paring knife, score the top with a few shallow cuts just through the rind. Spoon the cranberry mixture on top (or use the chutney recipe below).
3. Bake for 10 to15 minutes, or until the cheese begins to ooze. Remove from oven; let rest for about 5 minutes. Transfer to a plate and surround with crackers and sliced apples or pears
4. Make the chutney. In a large nonreactive saucepan, combine all the ingredients except the walnuts. Bring to a boil, and then reduce heat to medium-low. Cook, uncovered, for 15 to 20 minutes, or until the mixture thickens. Stir occasionally.
5. Let cool to room temperature. Cover and refrigerate for up to 2 weeks.
TO WRAP IN PASTRY. Preheat the oven 425°F. Line a rimmed baking sheet with parchment. Open a sheet of puff pastry (such as Pepperidge Farm brand) and lay flat on a lightly floured surface. Spread 1/2 cup of cranberry-walnut chutney on top. Fold dough up and over to enclose cheese and filling, pleating dough to fit. Trim any excess pastry; press seams to seal. Transfer to baking sheet; brush with egg wash. Bake for 20 to 22 minutes, or until dough is golden. Remove from oven; let rest for about 5 minutes. Transfer to a plate and surround with crackers and sliced apples or pears.
Margaret Johnson’s “Recipes” page now includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, including how to order her cookbooks, visit irishcook.com
