Elegant Entertaining The Guilt Free Way

Black Friday, as the day after Thanksgiving has come to be known, marks the beginning of two very important seasonal events. The first, which retailers wait for all year, is the beginning of holiday shopping; and the second, which hostesses dread all year, is the beginning of holiday entertaining.

The main reason that the thought of holiday entertaining generates such a negative reaction is that anyone who hosts a social gathering at this time of year spends hours trying to plan a menu that is appropriate for a truly diverse group of party goers. Back in the day, you worried about having enough variation to please both meat-eater and vegan. Now there is the growing problem of medically restricted diets that has to be taken into consideration. The question becomes how can you please your guests’ palette, while still staying within their dietary restrictions?

The answer isn’t as complicated as you may think, says Chef Michael Garnero, an associate professor in culinary arts at The Culinary Institute of America (CIA), and chef in the kitchen of St. Andrew's Café, one of five student-staffed restaurants at the Institute. He teaches the principles and preparation of nutritionally balanced meals using traditional foods and ingredients.

Chef Garnero first became interested in preparing healthy gourmet cuisine when he served as Banquet Chef at the Ritz-Carlton Amelia Island in Florida. The hotel chain had begun its Macrobiotic Culinary Program, offering recipes developed by its Executive Chefs under the guidance of teachers from the Kushi Institute, the renowned center for macrobiotic education. Chef Garnero continued his education in nutrition at the CIA in addition to instructing students.

He believes that the biggest offenders when it comes to adding calories to the party menu are cheeses, dips and fried foods. “You find fat in two places, first in ingredients like dips; and second in cooking techniques like deep fat frying. Fried foods, everybody loves them because they’re so crunchy and tasty, but they’re a big problem.”

So what can you replace these with? Chef Garnero says that introducing vegetables into the menu is one way to reduce calories, but it isn’t necessarily the only way. He recommends using seafood like shrimp as a low-calorie menu item. It can be boiled and served with cocktail sauce, or grilled on skewers and served with barbecue sauce. Chef Garnero also suggested marinating the shrimp in olive oil, truffle oil, sesame oil or mustard oil before grilling. Using these oils as marinades adds flavor without the calories. You can also marinade chicken tenderloins and grill them as well. Substituting turkey for chicken will lower the fat even more.

Another trick to trim the fat is to serve salsa, hummus (a spread made of chick-peas and garlic), or Baba Ganoush (a spread similar to hummus, but made with eggplant. see recipe below), instead of a cream cheese or mayonnaise-based dip. Use toasted pita chips for dipping instead of potato chips. You can make pita chips by cutting pita pockets into halves and brushing the outer portion of each half with olive oil. Then cut each half into quarters and top with salt and pepper. Place the quarters on a shallow roasting pan and bake in 375-degree oven for about 7-10 minutes until the chips turn golden.

Keep in mind that if you do serve potato chips, make sure they are baked, and not fried.

In addition to these tips, Chef Garnero provided the following recipes from the CIA’s latest book called Hors d’Oeuvre at Home with The Culinary Institute of America (John Wiley & Sons, Inc, 2007), which is available at bookstores nationwide or at http://www.ciachef.edu/enthusiasts/cookbooks_dvds/

GAZPACHO ANDALUSIA

Makes 32 servings (2 fluid ounces each)

• 12 oz tomatoes, cored and diced
• 10 oz cucumbers, peeled and diced
• 4 oz green peppers, diced
• 4 oz red peppers, diced
• 10 oz crustless white bread, diced
• 1 ½ cups tomato juice
• 8 oz onions, sliced
• 2 Tbsp tomato purée
• 2 garlic cloves, mashed
• ½ tsp minced jalapeño
• 2 Tbsp olive oil
• ¼ cup white wine vinegar
• 2 cups water
• ¼ cup sugar
• 2 limes, zest grated
• ¼ cup lime juice
• 1 tsp salt
• ½ tsp ground black pepper

1. Garnish Croutons
2. Reserve about ¼ cup each of the tomatoes, cucumbers, peppers, and onions for garnish.
3. Soak the bread in the tomato juice in a bowl.
4. Place the soaked bread mixture in a food processor.  Purée with the diced vegetables, tomato purée, garlic, jalapeño, olive oil, and vinegar.  Pour into a bowl.  Stir in the water, sugar, lime zest and juice.
5. Season the soup with salt and pepper; cover and refrigerate until chilled.
6. Serve the soup with a garnish of the reserved diced vegetables and croutons on the side.

MANGO AND BLACK BEAN SALSA

Makes 16 servings (32 fluid ounces)

• 1 cup cooked black beans, rinsed and drained
• 1 ripe  mango, cut into small dice
• 2 red peppers, cut into small dice
• 1 red onion, cut into small dice
• 2 jalapeños, minced
• 3 Tbsp chopped cilantro
• 2 tsp dried Mexican oregano
• 3 Tbsp minced fresh ginger
• ¼ cup olive oil
• 2 limes, juiced
• 1 tsp ground black pepper
• 2 tsp kosher salt

1. Combine all ingredients and adjust seasoning.
2. Serve with baked chips.
3. Cover and refrigerate if not serving immediately
4. Mango Preparation:
   Mango is a sweet fruit with a creamy texture. To prepare a mango, cut the fruit off of the seed in four sections.  Run a knife along the bottom of the two thinner sections to remove the fruit from the skin.  Cut the two larger sections in half and then remove the fruit in the same way.
5. Another method involves cutting the two larger half sections in a crosshatch pattern.  This will divide the fruit into cubes.  Be sure to cut only through the fruit and not through the skin of the mango.  Next, bend back the mango half so that the cubed pieces pop up.  The mango cubes can then be easily cut from the skin with a knife.

ROASTED EGGPLANT DIP WITH MINT

(BABA GANOUSH)

Makes 32 servings (32 fluid ounces)

• 4 lb eggplants, cut in half lengthwise
• 3 tsp salt
• 2 tsp ground black pepper
• ¼ cup olive oil plus extra for brushing eggplant
• 3 shallots, minced
• 6 Tbsp lemon juice
• ½ cup tahini (sesame seed paste)
• ¼ cup chopped flat-leaf parsley leaves
• 1/3 cup chopped mint
• 2 garlic cloves, minced
• Harissa to taste (recipe follows)

1. Season the eggplant with 1 teaspoon of the salt and 1 teaspoon of the pepper and lightly coat the cut faces with some of the olive oil.  Roast cut side down on a sheetpan in a preheated 375°F oven until soft, 30 to 40 minutes.  Cool to room temperature; scoop out flesh and discard seeds.
2. While the eggplant is roasting, macerate the shallots in the lemon juice with ¼ tsp salt.
3. Combine the roasted eggplant with ¼ cup olive oil, the macerated shallots, tahini, and parsley.
4. Season the eggplant mixture with the mint, garlic, the remaining salt and pepper, and harissa.  Chop to a rough texture by hand or purée in a food processor until smooth.

HARISSA

Makes 2 cups

• 10 jalapeños, roasted, peeled, and seeded
• 4 red peppers, roasted, peeled, and seeded
• 1 Tbsp whole cumin seeds, toasted and ground
• 1 Tbsp puréed garlic
• 3 Tbsp hot Hungarian paprika
• 1 ½ tsp cayenne
• ¾ cup olive oil
• 3 Tbsp lemon juice
• salt to taste

1. Combine the jalapeños, peppers, cumin, garlic paste, paprika, and cayenne in a blender.  Grind to a paste-like consistency.
2. Remove the paste to a bowl.  Slowly whisk in the oil to create a smooth sauce.  Add the lemon juice and salt.
3. Transfer to a storage container.
4. Storage:  Cover and refrigerate leftovers; they will keep up to 2 weeks.

SPICY WHITE BEAN AND AVOCADO DIP

Makes 2 cups

• 2 ripe avocados, pitted and peeled
• ½ cup drained, canned white cannelloni beans
• 2 minced garlic cloves
• 1 tsp minced jalapeño
• ¼ cup chopped cilantro
• ¼ cup chopped mint
• 2 tsp lime juice
• 1 tsp olive oil
• 1 tsp salt
• ½ tsp freshly ground pepper

1. Place the avocados, white beans, garlic, and jalapeño in a mixing bowl.
   
2. Mash with a fork until chunky.
3. Fold in the cilantro, mint, lime juice, olive oil, salt, and pepper.

LAMB BROCHETTES WITH MINT PESTO

Makes 30 Brochettes

• 2 lb 8 oz boneless leg of lamb
• 2 Tbsp lemon juice (about ½ lemon)
• 3 large garlic cloves, crushed
• 1 tsp salt
• ½ tsp ground black pepper
• ¼ cup extra-virgin olive oil
• 2 Tbsp chopped mint
• 8 oz pancetta, thinly sliced
• 2 cups mint pesto sauce (jarred or homemade)

1. Cut the lamb into ¾-inch cubes.  Combine the lemon juice, garlic, salt, and pepper in a large bowl and whisk until blended.  Add the oil and mint.
2. Toss the lamb in the mixture to coat well, cover, and marinate in the refrigerator, tossing occasionally, at least 4 hours.
3. Soak thirty 6-inch bamboo skewers in water for 30 minutes to prevent burning.  Thread 2 pieces of lamb and ½ slice of pancetta onto each skewer; arrange on a sheet pan.
4. Roast the brochettes in a preheated 450°F oven until the lamb is nicely browned outside, yet still pink and juicy inside, 8 to 12 minutes.
5. Serve the brochettes with mint pesto sauce for dipping.

Chef’s note:  The brochettes could be embellished by adding cubed eggplant, zucchini, and red onions.

WRAPPED SHRIMP WITH ASIAN BARBECUE SAUCE

Makes 30 Skewers

• 1 lb fresh trimmed pineapple
• 30 medium shrimp, peeled and deveined
• 1 tsp salt
• ¼ tsp ground black pepper
• 15 bacon slices, partially cooked and cut in half
• 1 Tbsp olive oil
• 1 cup diced onions
• ½ cup diced celery
• 1 garlic clove, chopped
• ½ cup ketchup
• ½ cup chili sauce
• ¼ cup plum sauce
• 2 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 2 tsp Worcestershire sauce
• 1 cup thinly sliced green onions
• ¼ cup toasted coconut

1. Soak thirty 6-in bamboo skewers in water to prevent burning.  Cut thirty ½-in chunks of pineapple and finely chop whatever remains.
2. Season the shrimp with salt and pepper.  Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
3. Place a 6-in skewer through each shrimp unit and reserve (Do not hold for too long.)
4. Heat the oil in a large skillet over medium high heat and sweat the onions, celery, and garlic until softened but not brown, 3 to 4 minutes.
5. Add the reserved chopped pineapple, ketchup, chili sauce, plum sauce, vinegar, soy sauce, and Worcestershire sauce to the onion mixture. Bring to a simmer and cook until the sauce is glossy and thickened, 15 minutes.  Adjust the consistency with water, if necessary, and season with salt and pepper.  Keep the sauce warm.
6. To cook the shrimp, spoon or brush a small amount of sauce (about 1 tsp each) over each skewer and place in a preheated 400°F oven until the meat just turns white, about 10 minutes.
7. Remove the skewers from oven and neatly arrange on serving platters.  Sprinkle with the green onions and coconut.  Serve immediately with the remaining sauce on the side for dipping.

SPICED MIXED NUTS

• 3 Tbsp butter
• 1 Tbsp Worcestershire sauce
• 1 lb unsalted whole raw mixed nuts
• ½ tsp celery seed
• ½ tsp garlic powder
• ½ tsp chili powder
• ¼ tsp ground cumin
• pinch of cayenne
• ½ tsp salt

1. Melt the butter in a medium saucepan over medium heat.  Add the Worcestershire sauce, mix until blended, and bring to a simmer.  Add the nuts and toss well to coat evenly.
2. Mix the spices and salt in a small bowl.  Sprinkle the spice mixture over the nuts and toss well to coat evenly.
3. Place the nuts on a nonstick or well-greased sheet pan and bake in a preheated 375°F oven, stirring occasionally, until evenly browned, 10 to 12 minutes.  Cool completely before serving
4. Storage:  Store in an airtight container for up to 2 weeks.

MINIATURE ALMOND-ANISE BISCOTTI

Makes 64 Biscotti

• 2 cups bread flour
• 1 tsp baking powder
• 3 large eggs
• ¾ cup sugar
• 1 tsp anise extract
• ¼ tsp salt
• 1 1/3 cups whole almonds
• 2 Tbsp anise seeds

1. Line sheet pans with parchment paper.
2. Sift together the bread flour and baking powder into a large mixing bowl.
3. In a mixer fitted with a paddle attachment, beat the eggs, sugar, anise extract, and salt on high speed until thick and light in color, about 5 minutes.  Mix in the flour mixture on low speed, just until incorporated.  Using a rubber spatula, fold in the almonds and anise seeds.
4. Form the dough into four 8-in-long strips on the lined sheet pans.
5. Bake in a preheated 300°F oven until light golden brown, about 1 hour.  Remove the pan from the oven and cool for 10 minutes.  Lower the oven temperature to 275°F.
6. Using a serrated knife, cut each strip crosswise into ½-in-thick slices.  Place the biscotti cut side down on sheet pans and bake until golden brown, 20 minutes, turning the biscotti halfway through the baking time.  Transfer to wire racks to cool completely.