THE OFFICIAL MAGAZINE OF THE ALABAMA POULTRY & EGG ...

We celebrate the holidays with great anticipation,
excitement, and happiness. We want to do and experience
it all. Every year we seem to add more plans to
our already full calendars. But one thing remains a constant
and that is the tradition of gathering friends and
family to celebrate the season together. Some choose to
entertain with a dinner, others have an open house,
cookie swap, caroling party or a leisurely brunch.
Regardless of the type of get together, warm hospitality
is always enjoyed along with a lavish array of favorite
foods. Decorations and aromas of baking goodies set
the mood and play an important role in creating a festive
atmosphere.
Entertaining is a delight, but can also present a challenge
to many people. Be sure to plan as much in
advance as possible so that you can actually enjoy your
own party and spend some time with your guests.
Every day schedules are hectic today, and the holidays
add even more to our ever present state of multitasking.
Recipes for entertaining must be delicious, appealing in
presentation, nutritious, and varied while being relatively
easy to prepare. So pick the type of gathering that
works best for you and your life style and do as much
preparation as possible days ahead.
PAVLOVA
(Meringue Shell)
4 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1/2 teaspoon vanilla
Fresh fruit (strawberries, bananas, raspberries, kiwi,
mangos, etc.)
Whipped cream
Beat egg whites and cream of tartar in large mixing bowl at
high speed with an electric mixer until foamy. Add sugar, one
tablespoon at a time, beating until stiff peaks form and sugar
dissolves. (Rub meringue between thumb and forefinger to feel if sugar is dissolved.) Beat in
vanilla. Line a baking sheet with parchment paper, waxed paper or aluminum foil. Draw a 10-
12-inch circle on the paper. Spread meringue evenly inside the circle, building the edge slightly
to form a rim. Bake at 250 F for 1 1/2 hours. Turn the oven off, open the door and let cool
completely. Remove from oven and remove from the paper. Add fresh fruit to the center and
top with whipped cream. **May also add favorite lemon or chocolate filling and top with
whipped cream or scoops of a favorite ice cream drizzled with a sauce or liqueur. Cut into
wedges and serve. May bake in smaller size circles for individual servings. Yield: 7 servings.
HOLIDAY ENTERTAINING
Holiday Entertaining with Ease
ZABAGLIONE
(Italian Custard)
4 large egg yolks
2 tablespoons honey or 1/4 cup
fine sugar
1 tablespoon fresh lemon juice
Pinch of salt
1/2 cup heavy cream
Beat egg yolks, honey, lemon
juice and salt in a heat proof
bowl or in the top of a double
MERINGUE KISSES
or SWEET NOTHINGS
2 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 teaspoon vanilla
1/2 cup dark chocolate pieces, semisweet chocolate
pieces, raspberry chocolate pieces, etc.
1/4 cup toasted pecans, almonds or walnuts
Beat egg whites and cream of tartar with electric
mixer on high speed until soft peaks form. Add
sugar gradually, 1 tablespoon at a time, beating
until stiff peaks form. Beat in vanilla. Fold in chocolate pieces and nuts. Drop
meringue batter by rounded teaspoons on a parchment covered cookie sheet.
Bake at 300 F for about 20 minutes or until firm. Remove from pan to wire
rack and let cool completely. Yield: about 3 dozen cookies.
**May also use 3/4 cup toasted coconut, 3/4 cup candied green or red cherries,
1/4 teaspoon mint extract and a few drops of green food coloring or 1/4
teaspoon strawberry flavoring and a few drops of red food coloring. Yield: 36
Servings (1 cookie per serving)
boiler. Using a wire whisk or
electric mixer continue beating
over simmering water until mixture
becomes thick and doubles
in volume (it should easily coat
the back of a spoon). If using
sugar, gradually add about a
tablespoon at a time, beating
well after each addition.
Remove yolk mixture from heat;
cool slightly. Beat whipping
cream in a bowl until stiff peaks
form. With a spatula gently fold
Tips for party
planning:
• Plan the details – what is the theme,
who will be attending, where will
the location be, what day and time
have you selected, and how will the
party be executed (buffet, sit-down
meal, appetizers and mingling, etc.).
• Plan the menu, grocery list, and the
foods that can be prepared in
advance and a timetable for all that
needs to be done.
• Set a budget.
• Consider the basics when planning
your menu – colors, textures,
shapes, sizes, and temperatures.
• Always serve both hot and cold
items.
in whipping cream. Pour into 4
wine glasses or dessert bowls
and serve or refrigerate and
serve chilled. Serve over fresh
fruit such as orange segments,
sliced berries; or serve with lady
fingers, pound cake or angel
food cake and if desired top with
toasted nuts and fruit. Yield: 4
servings. **If less lemon flavor
is desired, use 1 teaspoon lemon
juice and 2 teaspoon Marsala
wine or other liquid.