Holiday Entertaining: Christmas Eve Gatherings

Holiday Socials. Christmas Dinner. Crispy Oven Roasted New Potatoes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Holiday EntertainingHoliday Entertaining

Southern Socials 

Christmas Eve Gatherings

Festive gatherings deserve lovely party fare however it need not be complicated. Raise a glass & make a toast with a few of your favorite cocktails from the bar & accompany them with a beautiful savory cheesecake that can be made well in advance & garnished just before serving. For additional details on how to make this stunning appetizer, look to Sun Dried Tomato-Pesto Rosemary Cheesecake. For a hearty morsel, fill sliced Brioche Rolls with Grilled Rosemary-Garlic Pork Tenderloin & serve with Cranberry Peach Chutney as it can be made quickly on the stovetop. Dust Cranberry-Oat Bars with a bit of powdered sugar for a simple dessert. Follow my timeline to prepare a menu of distinctive holiday fare everyone will rave over.

Holiday Socials. Christmas Dinner. Crispy Oven Roasted New Potatoes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Holiday EntertainingThe Menu

Christmas Eve Gatherings

A festive gathering begins with simple recipes & your good taste. Celebrate the season & enjoy good company with a selection of lovely offerings.

Brioche Rolls
Cranberry-Peach Chutney
Rosemary-Garlic Pork Tenderloin
Sun Dried Tomato-Pesto Rosemary Cheesecake
Cranberry-Oat Bars
Crackers & Crudite
Cocktails

The Planning & Logistics

Prepare the rolls up to 2 weeks ahead of time. Cool completely.
Place them in zip-top plastic bags & freeze.
Remove the rolls 24 hours before you are planning to serve them.
Place them in the refrigerator to thaw.

Slice the rolls & place them on a half sheet pan.
Cover loosely foil & place in 350 degree oven for 6 to 8 minutes or until warm.

Prepare the chutney up to 4 days ahead of time. Cover & chill.
Transfer to a bowl & accompany with an heirloom silver spoon just before serving.

Prepare & grill the pork tenderloin as directed according to the recipe instructions.
Slice the pork & fill the rolls with it. Serve with the chutney.

Offer Sun Dried Tomato-Pesto Rosemary Cheesecake with assorted crackers & crudite.
Include a selection of family favorite warm dips, appetizers & cocktails.

Cooking & Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor-In-Chief Southern Tailgating Cooking & Entertaining Lifestyle Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBrioche Rolls
makes 32 {1-oz} rolls

1 cup warm water
1 {1/4-oz} envelope highly active dry yeast
2 Tbsp sugar
3 1/2 to 4 cups bread flour
1 1/2 tsp kosher salt
3 Tbsp softened butter
3 Tbsp whole buttermilk
1 egg
2 Tbsp heavy whipping cream
1 egg yolk
Poppy seeds

Stir together the water, the yeast & the sugar. Let stand 5 minutes or until foamy. Whisk together the flour & the salt in the bowl of a stand mixer. Add the butter, the buttermilk, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium & mix 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Punch the dough down & divide it into 32 {1-oz) pieces. Shape into balls & place on parchment-lined half sheet pans. Cover loosely with plastic wrap. Let rise in a draft free spot for about 1 hour or until an increase by a half their original size has been achieved.

Preheat the oven to 400 degrees. Whisk together the cream & the egg yolk; brush over the tops. Sprinkle with poppy seeds. Bake 12 to 15 minutes or until golden brown, rotating the pan after 9 minutes. Cool completely.

Game Day Entertaining: Cranberry-Peach Chutney By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Photographer Food Stylist TV Cooking Personality Southern Hostess Modern Southern Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCranberry-Peach Chutney
makes about 1 1/4 cups

Tangy vinegar & sweet onion add grit to ready-made peach preserves. Dried cranberries update this traditional southern condiment effortlessly.

1 tsp oil
2 Tbsp finely chopped sweet onion
2 Tbsp cider vinegar, divided
1/4 cup chopped fresh or dried cranberries
3/4 cup peach preserves
1 1/2 tsp minced jalapeno

Saute the onion in hot oil over Medium-Low heat for 5 to 6 minutes or until softened. Turn off the heat. Add 1 Tbsp of the vinegar & the cranberries. Cover. Let stand 5 minutes. Stir in the remaining vinegar, the peach preserves & the jalapeño. Chill 2 hours.

Holiday Entertaining. Rosemary-Garlic Pork Tenderloin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Solutions For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking Personality

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRosemary-Garlic Pork Tenderloin
makes 12 appetizer servings

Substitute different fresh herb options such as thyme, marjoram or parsley.

2 Tbsp oil
1 Tbsp chopped fresh rosemary
2 garlic cloves, pressed
1 tsp kosher salt
1/4 tsp freshly ground pepper
1 1/2 lbs pork tenderloin, trimmed
Lemon wedges

Combine all of the ingredients in a 1 gallon-size plastic zip-top bag. Add the tenderloin, seal the bag & turn a few times to coat the pork well. Chill 1 to 24 hours. Grill the tenderloin over Medium-High direct heat {350 to 400 degrees}, turning once, 20 minutes or until the pork registers 160 degrees. Let stand 10 minutes before slicing. Squeeze fresh lemon juice over the pork tenderloin before serving.

Sun Dried Tomato-Rosemary Cheesecake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Modern Southern Socials Game Day Entertaining

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSun Dried Tomato-Rosemary Cheesecake
Makes 10 servings

Allow the cheesecake to stand at room temperature for 15 minutes before serving. For more details on entertaining planning & logistics, look to The Essential Holiday Season Party Primer.

1/2 cup finely crushed pita crackers
1 Tbsp butter, melted
3 {8-oz} packages cream cheese, softened
2 Tbsp whole milk
1 large egg
1 Tbsp fresh lemon juice
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
3 garlic cloves, pressed
3/4 cup freshly grated Parmesan cheese
1 Tbsp chopped fresh rosemary
1/2 cup julienne cut sundried tomatoes with herbs packed in oil, drained
1/3 cup toasted pine nuts
Garnish: Fresh rosemary
Assorted crackers & crudité

Preheat oven to 325 degrees. Line a 6-inch springform pan with parchment paper and lightly grease with cooking spray; place on a baking sheet. Combine cracker crumbs and butter; press firmly into bottom of pan. Bake 8 minutes. Remove from oven and set aside. Beat cream cheese on medium speed with a mixer until fluffy. Blend in milk and next 5 ingredients, mixing on low speed. Fold in Parmesan cheese and rosemary; spoon over crust and spread to pan edges. 

Bake 45 to 50 minutes or until center is just set when jiggled. Remove from oven and gently run a paring knife between the cheesecake and pan. Cool 1 hour. Cover and refrigerate 4 hours. Place cheesecake on a serving plate. Toss together sundried tomatoes and pine nuts in a small bowl. Spoon the mixture over the cheesecake. Garnish, if desired. Serve with crackers and crudité.

Baking Tutorials: Cranberry-Oat Bars By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Photographer Food Stylist Southern Hostess TV Cooking Personality Game Day Entertaining Modern Southern Socials

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCranberry-Oat Bars
makes 2 dozen

1 1/2 cups Cranberry-Lemon Relish
1 1/2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 cup dark brown sugar
3/4 cup cold butter, cut into pieces
1/2 cup walnut pieces
1/4 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar

Prepare the Cranberry-Lemon Relish as directed. Preheat the oven to 350 degrees. Pulse the flour, the oats, the brown sugar, the butter, the walnuts, the baking soda & the salt in food processor until the mixture resembles coarse crumbs. Set aside 2 cups. Pour the remaining crumb mixture into a lightly greased 13 x 9-inch baking pan. Spread & pat the mixture evenly into the pan. Spoon the Cranberry-Lemon Relish over crust & spread to the pan edges. Pack the reserved crumb mixture in your hands & sprinkle over the top of the fruit mixture. Bake 35 to 40 minutes or until the top is golden brown. Cool completely on a wire rack before slicing. Cut into bars. Dust with powdered sugar.

Holiday Socials. Christmas Dinner. Crispy Oven Roasted New Potatoes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Holiday Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCranberry-Lemon Relish
makes about 2 1/2 cups

Expect a medium consistency for the cranberry relish once it cools. A thinner sauce can be obtained by cooking 2 to 3 minutes less. Use any remaining relish not needed for the bar cookie recipe to serve with roasted chicken or spoon over biscuits.

1 {12-oz} package fresh cranberries
1 cup sugar
1 cup all-natural lemonade
The zest & juice of 1 lemon

Bring all of the ingredients to a boil in a 3 1/2-quart saucepan over Medium-High heat. Reduce the heat to Medium-Low & cook, stirring occasionally, 8 to 10 minutes or until the mixture begins to thicken. The cranberries will pop as they cook. Remove the saucepan from the heat; left stand 10 minutes. Pour into a glass bowl. Refrigerate 8 hours or overnight. The relish will thicken as it cools.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

Cooking Tutorials Classic Holiday Recipes: Lemon-Cranberry Relish By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Techniques & Tutorials Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Editorial Director Food Stylist Writer Photographer Creative Director Prop Stylist Southern Hostess Game Day entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking TechniquesHow To Garnish Holiday Cocktails

 Cranberries grow on vines in wetland areas around North & South America. When it’s time to harvest them, the bogs are flooded & the cranberries float to the surface. By the time the cranberries make their way to your local market, the bold fruit is ready to offer eye-catching color & sweet-tart flavor that compliments a variety of foods, especially during the holidays. 

Fresh Cranberries & Cooking Applications. Holiday Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Fresh cranberries can be added to champagne flutes while the sparkling bubbles waltz them about for a lively, fun garnish. For more serious concoctions, drop them into glasses as the bright color will float between the ice cubes or thread them on wooden picks so guests can stir beverages while enjoying them.

The Tune
“Let It Snow” Frank Sinatra

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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