The holiday season wouldn't be right without a party to rekindle friendships, relieve the stress of the taxing toil that is holiday shopping, or simply to dance, eat, converse, and drink the night away. My lovely friend and neighbor Alex and I hosted a holiday fête this past Friday that almost lasted until the sun came up. It was an evening of joy, randomness, and debauchery. Naturally, Alex and I were no slouches when it came to the food and drink. Unfortunately, but fortunately the food and beverages were consumed so quickly that they went unphotographed. I prepared shrimp and spinach quesadillas, crostinis, and an eggnog shot that during the apex of the festivities functioned as a toast to everyone and a jolly good night. Alex offered a delicious array of cookies, breadsticks, and a reliable punch that gets the party going. I'll get those recipes from her soon, but here are mine:
Shrimp and Spinach Quesadillas
40-50 thawed medium sized shrimp, tail-off
9 oz. fresh spinach
10 flour tortillas, 8 inch in diameter
3 cups shredded fontina cheese
2 sliced large white onions
4 table spoons extra virgin olive oil
In a medium sized pan drizzle a table spoon or two of olive oil on medium heat. Add the onions and cook until browned, which takes about 15-20 minutes. While the onions are cooking, in a larger skillet, also on medium, add the other two table spoons of olive oil. Make sure the shrimp have been thawed but don't allow the shrimp to sit for too long in their cold water bath. If your shrimp is frozen, simply run cold water over the shrimp in a colander for five minutes. Their flavor can dissipate if thawed for too long. Once thawed, add to the pan and tear handfuls of the washed spinach over the shrimp. Stir sporadically until the spinach is fully cooked and the shrimp have become tender. Coat one half of tortilla with the cheese and layer with the onions, shrimp, and spinach. Fold over the other half and add to a griddle or a large pan on medium heat. Brown both sides. When cooked, slice each quesadilla into four pieces and serve. Serves 15-20.
Roma Tomato Crostini
One loaf of baguette bread
6 tablespoons extra virgin olive oil
8 diced roma tomatoes
4 cups shredded mozzarella cheese
4 tablespoons balsamic vinaigrette
The night before you cook, dice the tomatoes and place in a container or resealable plastic bag with the balsamic vinaigrette. Make sure it's mixed evenly.
Preheat oven to 350 degrees. Slice baguette into 25-30 1/2 inch slices. Arrange on a cookie sheet and drizzle four tablespoons olive oil. Place in the oven. In a large pan on medium heat, add the remaining tablespoons of olive oil. Add the tomatoes. Cook until tender, which should take 10-15 minutes. Remove the bread from the oven and add a tablespoon or so of tomatoes to each. Evenly sprinkle the cheese over the tomatoes and serve. Serves 10-15.
Murray Christmas Eggnog
1 qt. Eggnog
1/4 cup of Kahlua
1/3 cup Smirnoff Vanilla Vodka
1/2 cup Evan Williams Kentucky Straight Bourbon Whiskey
1 tablespoon cinnamon
In a large glass pitcher add and stir the eggnog, Kahlua, vodka, bourbon, and cinnamon. Chill over night. Pour in shot glasses and serve. Serves 30. Feel free to add or reduce the amount of alcohol. It's best at your taste.
Enjoy and Merry Christmas.
