Welcoming friends and family into your home for a festive holiday meal is one of the nicest ways to celebrate the spirit of the season. Candles flicker, rich smells waft out of the kitchen, and the tinkle of glassware and laughter fills the air.
But isn’t hosting a lot of work? It doesn’t have to be, if you choose your menu carefully. The secret lies in buying quality ingredients that require little work to dress up and make delicious. For example, serving a luxurious roast for the entrée means the oven does all the labor, not you. Accompany it with several easy-to-make or prepared sides and you’re halfway there. Start with a stunning cheese and charcuterie board and finish with a show-stopping sweet you either make or buy, courtesy of a talented pastry chef. The end result is that everyone will feel happy, nurtured, and well-fed, including you.
So, here’s your game plan, based on expert input from three specialty food markets, all known for their excellent ingredients and entertaining expertise: Butcher Boy Market in North Andover, Joppa Fine Foods in Newburyport, and Shubie’s Marketplace in Marblehead.
Regarding predinner nibbles, “It’s the time of year when it’s fun to overdo it and offer things in abundance,” says Doug Shube, the third generation of the family-owned and -operated Shubie’s Marketplace, which sells spirits, specialty foods, prepared foods, and over 100 domestic and imported cheeses, as well as cured meats. “A lot depends upon knowing your crowd and the size of it, but generally, I like to put out about five cheeses, including something soft and ripe like a Brie, a hard cheese like a cheddar or Gouda, a goat cheese, and a blue.” Shube suggests arranging the cheeses on a large wooden cutting board or slate (which they sell), along with crackers and some roasted nuts for crunch. “I love to add honey, too, and we have this great tangerine honey at the cheese counter, which people can drizzle over one of the cheeses or serve in a small bowl on the side (honey with blue cheese is a winning sweet and salty combo).
Add some dried cranberries to make the board pop and folds of sliced prosciutto and salami discs for a meaty touch. If the crowd is large, you can add a pot of flavorful mustard, some olives, cornichon, and crostini. Shube suggests tasting a variety of cheeses at the cheese counter and buying only those you love. Count on about 1 ½ ounces of each cheese per person and lay out the wedges and discs several hours before your gathering to let the flavors blossom.
For the entrée, a big, showy roast can’t be beat, whether it’s prime rib, crown roast of pork, or rack of lamb. All require virtually no work, and will fill your house with the rich, savory scent of roasting meat. “We have something for everyone,” says Butcher Boy’s head butcher, William Yameen, whose family has specialized in quality meats since the 1960s. “What you choose depends upon the holiday, your taste, and price point,” he adds, “but when you buy it here, it’s of the highest quality.”
Probably the easiest cut of meat to prepare is a whole tenderloin, says Yameen, because it’s tender and cuts like a breeze. However, because it’s so lean, Yameen suggests serving it with a sauce, such as their house-made buttery Béarnaise. Prime rib, which has more fat, tends to appeal to traditionalists, particularly those who want to make Yorkshire pudding from the meat’s drippings. Of course, if you want something more exotic, like roast goose, Butcher Boy can supply that, too, with advance notice.
In terms of amounts, “Generally, you want about half a pound of meat per person,” says Yameen, “and the higher the grade, the more marbleized the meat, which makes it more tender and tastier.” Butcher Boy prides itself on how it cuts, trims, and ties its meats, as well as its customer service. To ensure perfect results at the table, Yameen suggests using a meat thermometer, so you can remove the meat at the correct temperature, knowing it will continue to cook once out of the oven—Butcher Boy has written cooking temperature guides for various cuts of meat. It’s vital to let the meat rest for at least 15 to 20 minutes to ensure the juices soak back into the roast and it isn’t so hot you can’t appreciate the full flavor.
For sides, Butcher Boy has all the favorites, including homemade mashed potatoes with cream and butter and roasted vegetables. Alternatively, you can make your own simple sides, such as the seasonal stunners below—recipes included—courtesy of Joppa Fine Foods, which offers a bounty of prepared sides, salads, and entrees, carries over 100 cheeses, charcuterie from Europe, pantry treats (think oils, vinegars, and jams), along with beer, wine, and even hostess gifts.
Appropriate with any roast are Joppa’s crispy Brussels sprouts with butternut squash, kale and pancetta, as well as their maple-roasted beets with goat cheese and roasted hazelnuts. Round out your offerings with their red quinoa salad with crunchy radishes and garlic-roasted fennel, and you’ll have a delicious mixture of sides that can even can create a full meal for vegetarians.
“Inspiration [for our salads and sides] come from looking at what’s in season and what’s available from the network of farms we work with,” says kitchen manager Julianne Webster, who develops Joppa’s recipes, along with owner Abbie Batchelder, and her crew of chefs. “We think about what flavors go well together, as well as the visuals,” says Webster, “and aim for a nice variety of bright bold colors and interesting textures.” The vegetable sides can be served warm or cool. And, if you wish, you can simply order them from Joppa.
For a sweet finale, Doug Shube loves to lay out platters of mini pastries dressed up on silver platters. Shubie’s, Butcher Boy, and Joppa all sell baked goods, which you can complement with small clusters of chilled red and green grapes. “Another idea,” says Shube, “is to take our homemade chocolate chip cookies, then take some pints of peppermint ice cream and cut them into [round] slices and make ice cream sandwiches drizzled with hot fudge sauce,” which you can make or buy at Shubie’s.
Having a plan like this removes the stress of entertaining. It enables you to pamper and spend time with your guests, versus getting stuck in the kitchen.
Butcher Boy Market
1077 Osgood St.
North Andover
978-688-1511
Joppa Fine Foods
50 Water St. #305
Newburyport
978-462-4662
Shubies
16 Atlantic Ave.
Marblehead
781-631-0149