December is in full swing! The past couple of weeks have been pretty hectic with holiday parties, Christmas shopping, gift exchanges, tree decorating, and working out to hedge against maybe half of the inevitable pounds gained consuming butter-smeared sweet and savory treats.
Days after returning from Tahoe, where I had a fantastic Thanksgiving with some lovely folks, I headed to my neighborhood market to pick up the best looking tree I could find. In no time the tree was trimmed and suited up, just in time for supper club!
About 2 years ago, several of my friends and I decided to set up a monthly (well nearly monthly) potluck, with rotating hosts. With each dinner having a theme to keep things fresh, for my turn I decided to make December, the Holiday Supper Club Edition. Everyone brought their favorite holiday dish, making for a decadent spread that included honey-butter chicken, sweet potato gratin, pasta salad, fried chicken sushi (omg!), truffle mashed potatoes, sprouts, and so much more deliciousness. The party was a success and I am delighted to be eating leftovers all week!
Sweet potato gratin has been a holiday dish I’ve become obsessed with, having it both at Thanksgiving and again for supper club. It so easy to make and tastes great – creamy, cheesy, sweet but not too sweet as russet potatoes are also mixed in. I would definitely recommend using a mandolin for this recipe, as I can’t imagine thinly slicing one potato, let alone six!
Another recipe I discovered this year was for a honey-butter grilled chicken dish. So delicious – tender, juicy chicken, glazed with honey-butter, which is just perfection. I found this recipe in Food & Wine magazine and have been wanting to try it for months now. The recipe also calls for a parsley sauce, however, I found the chicken fantastic without it. Also, for those that don’t have a grill – I made this recipe on my stovetop using a grill pan, so no need for a grill! Although, if you do have a grill, I do think that it’s worth it to cook the chicken over it.
The honey-butter should be slightly warm before brushed over the chicken. I just kept the bowl near the stove while the chicken cook (not over the stove!) and it seemed to warm up enough to make the mixture brushable.
- 3 medium sweet potatoes
- 3 medium russet potatoes
- 1 1/3 cups heavy cream, divided
- 1 1/2 teaspoons salt
- 1 1/2 cups shredded Gruyère cheese, divided
- Preheat oven to 400°.
- Remove skin from potatoes. Using a mandoline, cut potatoes. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese.
- Pour remaining heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown.
- 1 stick unsalted butter, at room temperature
- 1 clove of garlic, grated
- 1 tablespoons lemon juice
- 1 ½ tablespoons agave
- 1 tablespoon ginger, grated
- 2 tablespoons chopped parsley
- Salt & pepper
- 12 chicken thighs (about 7oz each)
- In a bowl, blend butter with grated garlic, lemon juice, agave, ginger and chopped parsley. Season with salt and pepper.
- In a separate bowl, toss chicken with olive oil, salt, and pepper.
- Heat a lightly greased grill pan over medium heat. Grill chicken, turning occasionally, until just cooked through, 15-20 minutes. Brush the chicken all over with honey butter and grill until glazed, 3-5 minutes.