A perfectly browned turkey or a glazed holiday ham, sliced into layers like the petals of a flower. Either makes for a crowd-pleasing main course, ample enough to feed a crowd, with leftovers to spare.
But when you’re hosting a holiday gathering (that isn’t Thanksgiving — turkey has the clear edge there), which do you choose for your centerpiece? What makes better appetizers for a cocktail party?
If your gathering is less than two weeks after Thanksgiving, everyone might be happier with ham. A spiral-sliced, smoked bone-in or boneless ham comes already cooked, so all you have to do is warm it up, glaze it and serve.
Hosting a cocktail party? For appetizers, ham is a little more decadent than turkey.
For example, I served ham and cheese puff pastry squares (recipe by Ina Garten on the Food Network) for my New Year’s Eve party in 2010. They were finger food, easy to make and fantastic with sparkling wine.
Ham and rice croquettes are a tiny bit more fussy because they require frying, but reviewers of this Gourmet recipe raved about them. “Superb! One of the easiest apps to please a wine-swilling crowd,” wrote one; another said, “My guests really loved them.”
For a Spanish flare, try Spanish-style garlic shrimp with ham and bell peppers, which is a “great tapas or appetizer with crusty bread.”
If you have picky eaters or anyone who keeps kosher on the guest list, go with turkey. Turkey offers white meat for the dieters and dark for everyone else, and most flexitarians make an exception for fowl.
If you choose, you can even roast a smaller bird (though the leftovers are so good, that’s a hard argument to make).
For appetizer portions, Jennie-O is a font of great entertaining ideas based around turkey, like pesto turkey pinwheels and smoked Gouda and turkey dip.
These turkey pockets are made super easy by the addition of pre-made dough.
For something different in the weeks following Thanksgiving, try something more exotic on your turkey. Asian flavors are awesome with the neutral flavors of turkey breast meat — check out the cinnamon-orange scented turkey from Rick Rodgers at Bon Appétit (the “dry brine” salt includes star anise, Szechuan peppercorns, clove, coriander and fennel).
Joanne Chang’s recipe for a turkey glazed with soy, sesame, honey and ginger, found in Food & Wine, will banish memories of Thanksgiving from your holiday gathering. Also intriguing is a recipe for a teriyaki glaze on the turkey and shallot gravy to finish.
Whatever you do, be sure to save some leftovers for yourself! Enjoy.
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