We're just over a month away from Thanksgiving. Christmas — get this — is just 69 days away.
Once again, Chef Elle Green is getting us ready with her series on holiday entertaining.
Elle promises this is not going to break the bank or keep us so busy we can't visit with our guests!
Cooler temperatures and falling leaves are a tell-tell sign Chef Elle is back for her Holiday Entertaining Series.
Whether a casual get-together or a thoughtfully orchestrated affair, she has you covered with two recipes. Both are fresh, super easy and easy on the wallet. What more can you ask for?
...to good food
Holiday Ripple by Chef Elle
12 oz. Port
3 oz. fresh pear juice
4 oz. orange liqueur
In a small pitcher, add port, pear juice and liqueur. Pour 2 to 3 ounces into each glass. Top with Moscato and enjoy. (serves 6)
Deep South Fritters by Chef Elle
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 T grapeseed oil
2 c cornbread crumbs
3 oz. cream cheese, softened
1 egg yolk
2 c collard greens, cooked, drained and finely chopped
1 t red pepper flakes
pinch of sea salt
1 1/2 c cornmeal
2 T all-purpose flour
c=cup; T=tablespoon; t=teaspoon
Heat 1 tablespoon of oil in a small skillet over medium-low heat. Once oil begins to shimmer, add garlic and shallot, cooking until translucent. Remove skillet from heat. Transfer shallot and garlic to a large bowl and add the next six ingredients. Combine until fully incorporated and set aside.
Fill a medium pot with 2 inches oil and set over medium-high heat.
In a small bowl, whisk 2 eggs and flour together. In a separate dish, add cornmeal and sea salt. Using a petite ice cream scoop, scoop mixture. Coat each ball in egg, flour mixture and then cornmeal, repeating once.
Once all fritters are coated, gently lower into hot oil and cook until brown on all sides, about 2 to 3 minutes. Using a kitchen spider or large slotted spoon, remove from oil and place on crumpled paper towels to absorb excess cooking oil.
The only thing left to do is grab a jar of chow chow and enjoy. (yields 18-21)
To keep costs at a minimum, skip the open bar and serve a signature cocktail. To ensure all guests have a good time, have non-alcoholic beverages and cold bottles of water on hand. When making the Deep South Fritters, adding 1 cup chopped, cooked bacon wouldn’t be a bad idea.
Since the cocktail and appetizer are fresh and easy, try them and let us know what you think. Remember, if you want the same results, follow the recipes and use the products mentioned.
Live At 9 cooking segment is sponsored in part by Double Door Marketing.
© 2016 Elle Green All Rights Reserved