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HOLIDAYS | in the kitchen

CROWD - PLEASING RECIPES


H TEXT AND PHOTOGRAPHY BY CHARLOTTE BLOM

Holiday entertainment is
nothing without food to spice
up the festivities, so we asked
several local restaurateurs to
contribute their favorite crowd-
pleasing recipes.
In this increasingly connected
world, we tried to include food
from around the globe. The fol-
lowing are appetizers, hors
“A lot of (people) like it and this is
an easy recipe; it doesn’t take a long
time to make like sushi. It’s good for
parties.” – Holly Nguyen, Sakura
Restaurant, Hattiesburg

OYSTER PATTY

3 dozen oysters chopped


(reserve liquid)
2 sticks butter
3 bunches green onions and a
d’oeuvres or desserts ranging
little fresh parsley
from local Southern cuisine to
3/4 cup flour to make a small
European and Asian. Here’s roux to brown
what the food pros serve to 5 cloves large garlic, chopped
Jennifer McKay at The Kitchen
family and friends. Bon appétit! fine
Table enjoys preparing holiday
1 regular white onion, chopped
delicacies for her family and
fine
friends.
5 stalks celery, chopped fine
BEEF NEGIMA 6 dozen puff pastry patty shells
or phylo cups
3 pounds beef shoulder Parmesan cheese, grated
1 block mozzarella cheese PINEAPPLE HABANERO
3 bunches green onions Brown flour and a little oyster CHICKEN SALAD
Salt & pepper liquid until brown. Add onions,
Teriyaki sauce garlic and celery to wilt. Add 1/2 cup onion, chopped
chopped oysters and reserved 3 1/2 cups cooked chicken,
Lay thinly sliced beef (6- by 8- liquid and thicken if need be. diced
inches) on bamboo mat. Slice Add salt and pepper to taste. Fill 1 cup celery, chopped
mozzarella very thin and lay on patty shells or phylo cups and 1/2 cup pineapple
top. Top with green onions. Roll bake for 20 minutes at 350 1 jar Robert Rothchild Farm
and sprinkle beef with salt and degrees. Sprinkle with parmesan Roasted Pineapple & Habanero
pepper. Wrap in plastic wrap cheese. Dip
and put in freezer. When frozen, 1/4 teaspoon salt
remove and microwave for 1 “Made at Thanksgiving and Feta cheese (optional)
minute, peel off wrap. Cook rolls Christmas for generations and Combine all ingredients in a
on grill until beef is brown. Cut passed down from Grandmother bowl.
in 8 pieces and microwave again Angeline Diliberto Corcoran (from Options: Garnish with an orange
for 1 minute under wrap to melt Palermo, Italy).” - Chris McDonald slice or chopped walnuts. Serve
cheese. Serve with teriyaki Family, The Bottling Company, on croissant or warm pita bread.
sauce. Makes 12-15 rolls. Hattiesburg Put in pastry cups for a cocktail

48 a cc e n t s o u t h m i s s i s s i p p i
PREPARED BY AREA CHEFS
pick up. it’s so addictive and people just go treat that I can never go without
“My favorite thing to make year nuts. We know someone’s served it are my famous Peanut Butter
round is Pineapple Habanero at Bunko, a Christmas party, a tail- Balls. They are fast and easy to
Chicken Salad. It’s great as an gate party or something when we make and I have been making them
appetizer on crackers, wonderful have numerous requests of where to for years.” - Tara Graham, Tara’s
on a buttery croissant for a lunch- find the bottle and recipe …” Cakes, Hattiesburg
eon, and since it doesn’t have may- –Jennifer Mckay, The Kitchen
onnaise, it’s tailgate friendly. I Table, Hattiesburg
like to add feta cheese, it cuts down
the heat of the habanero if that is a TRADITIONAL CORN SALAD
concern. You can pick up a rotis-
serie chicken. The jar of Robert 2 cans whole kernel corn
Rothchild Farm Roasted Pineapple 1 tomato, diced
& Habanero Dip is also good just 1 bunch green onions, chopped
over cream cheese with crackers.” 1 teaspoon sugar
–Jennifer Mckay, The Kitchen 2 jalapeno peppers, chopped
Table, Hattiesburg 1 small jar pimiento
1/2 cup mayonnaise
CAPTAIN’S CHEESE BAKE Black pepper and salt, to taste

1/2 cup mayonnaise “It is a family favorite. We make it


8-ounce package cream cheese every year at Thanksgiving and
2 cups grated sharp cheddar Christmas.” – Bonnie Jackson,
cheese Leatha’s Bar-B-Que, Hattiesburg
2 green onions, chopped
6 Ritz crackers, crushed PEANUT BUTTER BALLS
8 slices bacon, cooked and
crumbled 1 cup peanut butter
1/2 cup Captain Rodney’s 1 3/4 cup brown sugar
Pepper Glaze 1 3/4 cup powdered sugar
1/4 cup melted butter
Mix mayonnaise, cream cheese, Combine and form into balls.
cheddar and onions in greased Chill.
quiche pan. Top with crackers Then melt:
and bake at 350 degrees for 15 1 cup chocolate chips
minutes. Top with bacon and 1/4 cup butter
Captain Rodney’s Sweet &
Spicy Pepper Glaze. Serve with Dip balls in melted chocolate
crackers. using toothpicks and let harden.

“This dish is so addictive, nick- “One of my family’s and friends’


named ‘Christmas Crack’ because all time favorite party and holiday

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