"I am evolving as a host, and coming to realise that those rich dishes that crown our festive tables shine brightest when surrounded by contrasting and lighter bites before, around and after, rather than just on the day itself. I do enjoy angels and devils on horseback, devilled eggs, little sausages wrapped in bacon, mince tarts crowned with goose liver, fried breads and cheesy pizzette, buffalo wings, pate en croute, crab beignets, oysters Rockefeller, shrimp tostadas and rich tamales, but, for the most part, I save these for the parties earlier in December."
"Chilled prawns with brandy mayonnaise My grandmother, Ginny, knew how to entertain. She would spike her mayonnaise with brandy, and so do I at home and at my restaurant Plaquemine Lock. Ginny used to boil her own shrimp, but the shell-on cooked frozen Atlantic prawns we have (the ones that come by the pint in the pub) are excellent, too. Prep 10 min Cook 10 min, plus cooling Serves 5 as a starter, 10 as a canape 1kg sustainably-sourced cooked frozen shell-on prawns, or cooked Atlantic, raw vannamei or other tiger/king prawns 150g mayonnaise (homemade or shop-bought) 1-2 tbsp brandy A couple of gratings of lemon zest (optional)"
A hosting approach pairs rich, celebratory dishes with contrasting, lighter bites served before, around, and after the main meal to balance richness. Lighter canapés and grazes prepare guests for a heavy centerpiece and allow richer items to be enjoyed more fully at earlier December parties. A recommended trio of dainty canapés accompanies sparkling Alta Langa; chilled prawns with brandy mayonnaise feature as an elegant starter. The mayonnaise is spiked with brandy following a grandmother’s tradition. Options include cooked frozen shell-on prawns or briefly boiled raw prawns, with a simple court-bouillon and short chilling time.
Read at www.theguardian.com
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