Easy En­ter­tain­ing: Sim­ply Fes­tive

Martha Stewart Living - - Contents - TEXT BY CLAIRE SUL­LI­VAN RECIPES BY GREG LOFTS

A vi­brant hol­i­day meal that can be prepped in ad­vance.

If you spend twice as much time mak­ing your hol­i­day meal as you do en­joy­ing it, let’s up­end that tra­di­tion. Our menu fea­tures a toil-free pork Welling­ton, quick and vi­brant sides, and a choco­late dessert that doesn’t set foot in the oven. With this strat­egy, you’ll be done be­fore the door­bell rings.

| THE MAIN COURSE | Pork Welling­ton With Prosci­utto and SpinachMush­room Stuf�ing This en­trée can be pre­pared through step 3 and re­frig­er­ated for up to one day, or frozen un­til firm, trans­ferred to a freezer bag, and stored for up to a month. (If cook­ing from frozen, brush with more egg wash and add 15 to 20 min­utes to the bake time.) ¼ cup ex­tra-vir­gin olive oil 1 small onion, chopped (1 cup) 12 ounces mixed mush­rooms, such as oys­ter, shi­itake, and crem­ini, chopped (5 cups) 1 ta­ble­spoon fresh thyme leaves Kosher salt and freshly ground pep­per 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry 2 ta­ble­spoons ap­ple- cider vine­gar ⅔ cup heavy cream 2 pork ten­der­loins (each about 1 pound) 1 sheet frozen all-but­ter puff pas­try, such as Du­four, thawed Un­bleached all-pur­pose �lour, for dust­ing 4 ounces thinly sliced prosci­utto 1 large egg 3 ta­ble­spoons Di­jon mus­tard 1. Heat oil in a large skil­let over medium-high. Add onion, mush­rooms, and thyme; sea­son with salt. Cook, st ir­ring oc­ca­sion­ally, un­til mush­rooms are browned, 10 to 12 min­utes. Add spinach; cook 2 min­utes more. Add vine­gar and ⅓ cup cream. Cook, scrap­ing browned bits from bot­tom of skil­let, 1 minute. Let cool com­pletely. 2. Pre­heat oven to 425˚. Cut a slit down length of each ten­der­loin, deep enough to reach cen­ter, and sea­son with salt. Pack mush­room mix­ture evenly into slits, then re­shape ten­der­loins into logs with your hands, en­clos­ing fill­ing as much as pos­si­ble. 3. Un­fold past ry on a lightly floured work sur­face. Roll out to an ap­prox­i­mately 13-inch square; cut in half. Start­ing at one short end of each piece, score di­ag­o­nal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other di­rect ion, cre­at­ing a cross­hatch pat­tern. Trans­fer both doughs to a parch­ment-lined rimmed bak­ing sheet, scored­sides down (if they be­come too soft, chill briefly). Di­vide prosci­utto evenly be­tween doughs, over­lap­ping to fit and leav­ing 1-inch borders of dough. Cen­ter a ten­der­loin on top of each dough, stuffed-sides down. Whisk egg with 1 teasp oon wa­ter; brush borders with egg wash. Lift long sides of each dough up and over pork, st retch­ing slightly as nec­es­sary un­til edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Re­frig­er­ate 30 min­utes. 4. Bake un­til pas­try is puffed and golden brown and a ther­mome­ter in­serted into cen­ters of pork reg­is­ters 140˚, 20 to 25 min­utes. Trans­fer Welling­tons to a wire rack; let cool 15 min­utes. Mean­while, st ir to­gether must ard, re­main­ing ⅓ cup cream, and 2 ta­ble­spoons wa­ter; sea­son with salt and pep­per. Slice Welling­tons into 2-inch rounds and serve with must ard sauce. AC­TIVE TIME: 55 MIN. | TO­TAL TIME: 3 HR. 10 MIN. | SERVES: 8 TO 10 | QUICK & BRIGHT SIDES | Pep­pery Greens With Meyer-Le­mon Dress­ing You can prep this salad up to eight hours ahead. Place clean, dry greens in a bowl on top of the dress­ing, cover, and re­frig­er­ate. Re­move 20 min­utes be­fore serv­ing and toss. 2 ta­ble­spoons fresh Meyer

le­mon juice 1 tea­spoon Di­jon mus­tard

Pinch of sugar 3 ta­ble­spoons ex­tra-vir­gin olive oil Kosher salt and freshly ground pep­per 12 cups mixed pep­pery greens, such as wa­ter­cress, arugula, and frisée, torn into bite- size pieces In a large bowl, whisk to­gether le­mon juice, must ard, and sugar. Slowly add oil in a thin st ream, whisk­ing con­stantly; gen­er­ously sea­son with salt and pep­per. Add greens; toss un­til leaves are evenly coated in dress­ing. Serve. AC­TIVE/ TO­TAL TIME: 10 MIN. | SERVES: 8 TO 10

Rutabaga–Sweet Potato Mash With Gar­lic and Sage Make this up to two days ahead and keep re­frig­er­ated in an air­tight con­tainer. Re­heat it in the mi­crowave, or in a heat­proof bowl set over a pot of sim­mer­ing wa­ter, stir­ring oc­ca­sion­ally, un­til hot. 2 pounds rutabaga, peeled

and cut into ½ - inch pieces 2 pounds sweet pota­toes, peeled and cut into 1-inch pieces Kosher salt and freshly ground pep­per 4 ta­ble­spoons un­salted but­ter 2 ta­ble­spoons minced gar­lic

(from 5 to 6 cloves) 2 ta­ble­spoons �in­ely chopped

fresh sage leaves ½ cup heavy cream 1. In a pot, com­bine rutabaga and sweet pota­toes; cover with wa­ter by a few inches and sea­son gen­er­ously with salt. Bring to a boil, then re­duce heat to medium and cook un­til eas­ily pierced with the tip of a knife, about 15 min­utes. Drain. 2. Re­turn pot to medium heat; add but­ter. When it melts, add gar­lic and sage; cook 1 minute. Add cream; bring to a sim­mer, then re­move from heat. Re­turn rutabaga and sweet pota­toes to pot; mash to de­sired con­sis­tency and sea­son with salt and pep­per. Serve. AC­TIVE TIME: 30 MIN. | TO­TAL TIME: 1 HR. SERVES: 8 TO 10 | FAB­U­LOUS FIN­ISH | No-Bake Cho­co­lateEg­gnog Crème Brûlée Get a head start by com­plet­ing step 1 and re­frig­er­at­ing the ramekins for up to two days. 1⅓ cups sugar, plus more for

sprin­kling ⅓ cup corn­starch 1 tea­spoon ground cin­na­mon ¼ tea­spoon freshly grated

nut­meg ½ tea­spoon kosher salt 2⅔ cups whole milk 2⅔ cups heavy cream 8 large egg yolks 8 ounces bit­ter­sweet choco­late,

chopped ( ¾ cup) 2 ounces brandy, or 2 tea­spoons

pure vanilla ex­tract or paste 1. In a saucepan, whisk to­gether sugar, corn­starch, cin­na­mon, nut­meg, and salt. Whisk in milk, cream, and egg yolks. Cook over medium heat, st ir­ring fre­quently, un­til mix­ture comes to a boil, then cook 1 minute more. Strain through a fine-mesh sieve into a large bowl. Add choco­late and brandy, st ir­ring un­til choco­late melts and mix­ture is smooth. Di­vide among 8 to 10 small ramekins or heat­proof bowls. Re­frig­er­ate un­til chilled, at least 2 hours or, cov­ered with plast ic wrap, up to 2 days. (If mak­ing ahead, do not cover un­til cold, to pre­vent con­den­sa­tion.) 2. Sprin­kle tops gen­er­ously with sugar, tilt­ing ramekins to evenly dist ribute. Slowly wave a kitchen torch ap­prox­i­mately 2 inches above sur­face of each cust ard un­til sugar bub­bles, turns am­ber, and forms a hard crust; serve. AC­TIVE TIME: 40 MIN. | TO­TAL TIME: 2 HR. 50 MIN. | SERVES: 8 TO 10

Di­jon mus­tard mul­ti­tasks, lend­ing a spicy kick to the pork Welling­ton sauce and the salad dress­ing.

To get a per­fectly crackly, caramelized top, we sprin­kle on sugar and use the Iwatani Chef torch ($ 33, ama­zon.com), which has a wide �lame for quick, even toast­ing.

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