Small-plate holiday party menu
This year, forget the sit-down dinner and opt for small plate recipes that you can make ahead and allow you and your guests to mingle
Chesnut and celery root soup
This soup has a hint of earthiness from the celery root.
- Recipe: Chesnut and celery root soup
Frisée with blood oranges and fennel
The nice thing about frisée is that it can sit for a long time without wilting. If you can’t find blood oranges, use regular oranges.
Poached brisket of beef with salsa verde
Most butchers divide a whole brisket into the flat half or first cut, which is lean and squarish, and the point cut, which is fattier and triangular—and more flavorful and tender. (Save the leftover broth for soup or risotto.)
Fontina is fine here, but if you can splurge on truffled cheese, you won’t regret it.
- Recipe: Polenta torta
Ahi tuna confit
You’ll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.
- Recipe: Ahi tuna confit