Epiphany 2013

Poached Pear and Blue Cheese Salad

In our house we celebrate Advent for most of December.  We use it as a time of preparation for the coming of the Christ Child at Christmas.  We do not decorate the home after Thanksgiving and we do not play Christmas music until after Gaudete Sunday which is the third Sunday of Advent.  But that does not mean that we do not celebrated Christmas for a long time!  There are 12 days of Christmas!  December 25 until Epiphany, January 6, is ALL CHRISTMAS in our house.

One of my favorite parts of Christmas is an annual Epiphany party that I host for a group of more than a dozen women who have at one time or another been a part of a faith-sharing small group with me.  These are friends new and old who are amazing holy women! All of them have several children, many of them home school, and I love to treat them to a special evening.

This tradition started fourteen years ago and has evolved over the years.  My current formula is a cocktail hour, followed by a three course dinner served on my wedding china and crystal.  I love preparing this meal, for it is the one time I do not have to think about picky kids (and husbands) and I can serve GIRL FOOD.

Usually I have my menu planned months in advance, but this year I could not hit the right balance….that was until my brilliant sister gave me some inspiration.  She suggested Sweet Potato Potpies, and directed me here for a recipe.  She then suggested I make trifle in mason jars and a theme was born.

Here’s the menu with recipes.  Just note that I never measure anything and much of this was just off the cuff!  Enjoy!

Baked Brie and Assorted Cheeses with Crackers

Christmas Cocktail Virgin and Spiked

Poached Pear Salad with Blue Cheese and Pear Vinaigrette

Sweet Potato Potpie

Roasted Brussels Sprouts with Bacon

Almond Berry Trifle with Cream Cheese Whipped Cream

Baked Brie

One round baby brie

One can refrigerated crescent dough

1/4 cup jam

Unroll crescent dough on a cookie sheet and press seams to seal.  Place brie in the center and pour jam on top.  Bring dough over the cheese and seal in the center and bake at 400 for about 12 minutes until golden brown.

Christmas Cocktail

Cranberry Juice

Lime Juice

Simple Syrup

Ginger Ale

Vodka

Mix cranberry juice with a splash of lime and simple syrup.  Add vodka (for spiked cocktails) and top with ginger ale.

Poached Pear Salad with Blue Cheese and Pear Vinaigrette

(Serves 12)

6 firm pears

12 cups tender lettuces

8 oz blue cheese crumbles

1 bottle dry red wine (I used pinot noir)

2 cups water

1/2 cup sugar

rind of one orange

1 cinnamon stick

12 whole cloves

12 whole peppercorns

6 whole allspice berries

3 whole star anise

1/2 cup balsamic vinegar

1 Cup olive oil

Salt to taste

In a large stockpot or dutch oven pour red wine, water, orange peel and spices.  Cover and bring to a boil.  Meanwhile, peel pears leaving on the stem.  Place pears in boiling wine mixture and reduce to a simmer.  Simmer covered for 20-25 minutes turning pears occasionally to ensure even cooking.  Remove pears from liquid and allow to cool.  Continue to simmer wine uncovered until liquid is reduced to about 3/4 of a cup.  Strain out spices and orange peel and chill wine.

Cut pears in half lengthwise and remove seeds and stems and chill.  This can be done up to 2 days in advance.

Place reduced wine, vinegar, oil, and a little salt in a jar and mix slowly from the bottom up with an immersion blender.  Pour dressing over tender greens and plate the greens.  Top with a pear half and blue cheese.

Roasted Brussels Sprouts with Bacon

Brussels Sprouts

Bacon

Cook bacon until crisp and reserve grease.  Clean and cut in half fresh brussels sprouts.  Heat a large roasting pan in a 400 degree oven.  Add bacon grease and sprouts and stir to coat.  Roast for 20-25 minutes, stirring occasionally, until golden brown.  Add chopped bacon and serve.

Almond Berry Trifle with Cream Cheese Whipped Cream

Frozen Strawberries

Frozen Blueberries

1/4 cup balsalmic vinegar

1 cup sugar

1 pint heavy cream

2 packages cream cheese, room temperature

1/2 cup powdered sugar

1/4 cup balsalmic vinegar

1 cup sugar

2 recipes Almond Cake

Mix berries, sugar and vinegar and let sit in refrigerator overnight.  In the bowl of a stand mixer, place cream cheese.  Whip until very soft, then slowly add powdered sugar.  Beat until smooth then slowly add chilled cream and beat until fluffy.

Layer berries, pieces of cubed cake and cream in a trifle bowl or mason jars and refrigerate for at least four hours.

For the Cake:

1 1/2 cups sugar

3/4 cups melted butter

2 eggs

1 t almond extract

1 1/2 t vanilla extract

1/4 t salt

1 1/2 cups flour

3 T slivered almonds, toasted

Grease and flour a 9 inch round cake pan.  Blend sugar and butter, beat in eggs and stir in extracts.  Add salt and flour and mix well.  Spread evenly into pan and sprinkle with toasted almonds.  Bake at 350 for 30-35 minutes.