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Bonne Bouche

by Sandra S. Juneau
photography by Abby Miller

Reflective of Victorian-era formality that persisted well into the 1950s, “At Home” invitations meant holiday guests could visit only during specific hours for open house parties. If you received an “At Home between Three and Five O’clock”, you could expect to be served tea along with dainty sweets and savories, but an “At Home between Seven and Nine O’clock” would mean heartier fare, including perhaps mulled wine or spirited punch.

Fortunately, our less structured contemporary lifestyle affords us an easygoing, casual approach to entertaining at home. Here on the northshore, we enjoy rounds of parties throughout the year, with holiday entertaining focusing on our traditions of celebrating with friends and family. Several of our most notable area hostesses have shared their tried-and-true favorites for you to add to your holiday recipe traditions. From each of us, we wish you and yours happy holiday entertaining!

SUZANNE MAYFIELD KRIEGER

A lifelong Slidell resident with a varied background in business, civic and governmental affairs, Suzanne Mayfield Krieger served in the Louisiana Legislature as Representative of District 76, was a member of the St. Tammany Parish School Board and a past president of the Greater Slidell Chamber of Commerce. Suzanne is the current chairman of the Slidell Symphony Society and has been instrumental in bringing the Louisiana Philharmonic Orchestra to the schoolchildren of St. Tammany for musical education “informances.”

Suzanne graciously opens her home to her community on occasion, at such special events as the Symphony Salon Concert Fundraiser. “I serve this Latte Punch in a vintage cut-glass punch bowl that I bought at the Slidell Olde Town Street Fair. According to the antique dealer, the original owner received it as a wedding gift in 1942. The recipe was given to me by Evelyn Westfall, who obtained it at a Christmas Open House which she attended years ago. Latte Punch is a delicious addition to any holiday party.”

Latte Punch

1/2 gallon water
1 cup sugar
1 1/2 cups Cool Brew coffee or instant coffee powder
4 to 5 half-gallon containers coffee ice cream (add ice cream as needed to fill punch bowl)
1 pint heavy cream, whipped to a stiff consistency
7 oz. can whipped cream, to garnish top of punchbowl

Mix together sugar and water. Add Cool Brew coffee, or instant coffee powder. Chill thoroughly. Just before serving, add chilled liquid to a large punch bowl. Add coffee ice cream, stirring with a wooden spoon to soften ice cream. Fold in whipped cream, then decorate top with canned whipped cream. Yield, 50 cups.

ZAN PRIETO

In her South Alabama home, where both parents loved to cook and entertain, Zan Prieto developed an appreciation for pairing great food with family fun. Her love of food was further nurtured while, as a student at LSU, she was working at Hammond’s Jacmel Inn. After ten years in restaurant management, Zan furthered her fascination with the science behind wine and food pairing when she had the opportunity to work in wine sales at Purveyors of Fine Wines. In her current position, Zan is lucky enough to be able to travel to different vineyards, meet the various vintners and winemakers and experience firsthand from the experts the magic of pairing wines with delicious foods.

Zan loves to cook for her friends and family and says, “We sit around in my kitchen, talk and drink wine while I cook. Most of our best conversations have been while I am still cooking.” According to Zan, “Holidays are just the time for this. There should be no rush to eat. Good wine, good conversation, friends and family, and, lastly, good food, make for lasting memories.”

Zucchini Croquettes with Roasted Red BELL Pepper Sauce

Croquettes

4 medium zucchini, grated and squeezed dry
1 medium onion, finely diced or grated
1/4 cup red bell pepper, diced
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup cracker crumbs
Canola oil sufficient for pan frying

In a large bowl, mix all ingredients except frying oil, in the order given.

Form croquettes into 1/4-cup balls, and then freeze for at least 30 minutes for easier handling. In a heavy shallow pan, heat oil. Slightly flatten croquettes and pan fry until golden brown. Serve hot with roasted red bell pepper sauce.

Roasted Red Bell Pepper Sauce

2 large red bell peppers
1 tablespoon olive oil
1/4 cup shallots, chopped
2 garlic cloves
1 jalapeno, minced
1 cup low-salt chicken broth

Securing each bell pepper with a long fork, hold over a grill or flame of a gas stove and char peppers until blackened on all sides. Enclose hot peppers in a paper bag for ten minutes to loosen skins. Peel off charred skin, remove seeds and coarsely chop peppers. In a medium skillet, heat olive oil to medium heat. Add shallots, garlic, and jalapeno pepper and sauté until tender. Blend together until smooth the roasted peppers, sautéed vegetables, chicken broth, salt and pepper. Remove from blender and lightly warm sauce before serving.

WILLIE PARETTI

As a northshore resident for over thirty years, Willie Paretti has been actively involved in every facet of the St. Tammany Parish community. From the arts to business, children’s advocacy, community development, education, health care and senior programs, Willie has brightened each endeavor with her effervescent energy.
Always a part of the social scene, Willie says, “Everything old is new again! Back in the late 70s and early 80s, we had dinner parties where fondue was all the rage. We would fondue everything from cheese and vegetables to chocolate and fruit. I thought the fondue fad was over long ago, but I was at a party recently where it was a hit at the appetizer table! Here is my favorite cheese fondue recipe that is extremely easy and perfect for holiday entertaining.”

Cheese Fondue

2 cups grated Gruyere cheese
2 cups grated white cheddar cheese
3 tablespoons flour
1 garlic clove, cut
2 cups dry white wine
3 tablespoons light rum
1 tablespoons freshly squeezed lemon juice
French bread, cut into 1-in. cubes

Combine the two cheeses and flour. Rub a fondue pot with cut garlic. Discard garlic and add wine, heating until it begins to bubble. Slowly stir in the cheese mixture and cook, stirring constantly until cheeses are melted and blended with the wine. Stir in rum and lemon juice. Place pot on fondue burner and serve with cubes of French bread, speared with forks to dip into the fondue.

SHIRLEY EVANS

A Washington Parish native, mother of five sons and grandmother to eleven grandchildren, Shirley Evans has been with Parish National Bank in Bogalusa for thirty-four years. She has lots of experience serving up delicious holiday favorites, but she says, “These days, I never go in the kitchen except for a cup of coffee!” For holiday entertaining, these tasty and attractive pinwheels are her favorite easy-does-it hors d’oeuvre.

Ham and Okra Pinwheels

1 package sliced sandwich ham
1 8 oz. package Philadelphia cream cheese, softened
1 jar whole pickled okra, stem ends cut, thoroughly drained and towel dried

Onto each slice of ham, spread a layer of cream cheese. Place one or two whole pickled okra lengthwise in the middle of the ham slice. Roll up like a jelly roll. Wrap each roll in plastic wrap to secure, and then refrigerate for at least 30 minutes or overnight to thoroughly chill and firm. Remove each roll from plastic wrap. With a sharp knife, slice across the ham roll to form 1/2-inch pinwheels. To serve, place pinwheels on decorated serving tray. Yield, 50-60 pinwheels.

SANDRA SCALISE JUNEAU

This simple-to-make dish has been a family holiday favorite for many years. It can easily be made ahead and frozen until needed, or put together within minutes before serving. The mildness of the crabmeat combined with the richness of the sauce lends itself to a variety of applications. I always keep an extra batch in reserve, as the Crab Mornay seems to disappear first at holiday parties!

Crab Mornay

1 pound fresh lump crabmeat, shells removed, rinsed and thoroughly drained
1 stick butter
2 8 oz. packages Philadelphia cream cheese, softened to room temperature
2 tablespoons freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
1 pinch of cayenne pepper
Salt to taste

Melt butter in a double boiler. Add cut pieces of cream cheese to melted butter, stirring with a whisk to fully incorporate. Add lemon juice, Worcestershire and Tabasco sauces. Gently fold in crabmeat, warming thoroughly. Season with cayenne pepper and salt. Serve in a chafing dish accompanied by toasted rounds or crackers, or baked in phyllo pastry cups or broiled in mushrooms, as below.

Baked Crabmeat in Phyllo Pastry Cups

I package mini phyllo cups (available in freezer section of local supermarkets)
1/2 cup Crab Mornay, chilled for easier handling
Pinch of paprika for garnish

Pre-heat oven to 400 degrees. Place phyllo cups on a lightly buttered baking pan. Fill each cup with one tablespoon of Crab Mornay and garnish with a dusting of paprika. Bake for 8-10 minutes, until tops are browned and crabmeat is warmed through. Serve immediately. Yield, 15 pieces.

Crab-Stuffed Mushrooms

1/2 cup Crab Mornay, chilled for easier handling
15-20 medium to large mushroom caps, cleaned and thoroughly towel dried
2 tablespoons butter
2 tablespoons bread crumbs
1 tablespoon grated Parmesan cheese

In a heavy skillet, melt butter and sauté mushrooms, turning over one time. Continue to sauté just until mushrooms are cooked tender. Remove from skillet, drain off liquid and set aside to cool. With paper towel, absorb any remaining liquid inside mushroom caps. Add Parmesan cheese to bread crumbs and set aside. Fill each mushroom cap with 1 tablespoon of Crab Mornay mixture, and then top with a sprinkling of bread crumb-cheese mixture. Place mushrooms, filled sides up, in a shallow baking pan and broil under direct flame just until tops brown. Remove to serving platter and serve immediately. Yield, 15-20 pieces.