Yesterday, entertaining pro and editor in chief Adam Rapoport took over the Bon Appetit Twitter account to talk holiday entertaining, dishing on everything from festive cocktails and crowd-worthy mains (the Canal House Ham with Golden Breadcrumbs and Madeira Sauce) to the perfect gift for the chef who has it all.
Missed the chat? Here's a transcript of the discussion, slightly edited for length. And be sure to come back for our very first Google+ Hangout in the BA Kitchen on Monday, December 17, at 2 p.m. ET!
1BiteNYC: What's the one essential dish that should be on every table this holiday season?
Adam Rapoport: It ain't the holidays if there ain't ham on the table! Love this recipe from Canal House gals.
@DishinAndDishes: What are you making for your Christmas dinner? Main course specifically?
AR: This year, still deciding. Last year, slow-cooked pork shoulder with homemade gnocchi pomodoro. SO good.
@Vegasfoodnerd: Best way to prep a prime rib for roasting?
AR: Spend extra $ for the best possible beef. Lots of S&P. Thermometer for perfect med-rare. Try this.
@MorganM_Miller: Not sure what to start with but soy-glazed goose is the main dish.
AR: As a side, I always love bok choy with Asian-style duck/goose. Stir fry with lots ginger/garlic, some liquid.
@Vegasfoodnerd: Agree with bok choy yum. What about fresh spring rolls as a starter? Love those.
AR: I like summer rolls (wrapped in rice paper, not deep-friedi). Easy, no mess.
@likealiiime: I'm doing a radically different/un-southern meal for Christmas in VA and need a creamy, cheesy non-potato side. Thoughts?
AR: Wait, so this means you can't do a grits/polenta thing or mac n cheese? Or creamed collards?
@likealiiime: Trying to avoid Mac & Cheese, already doing polenta earlier in the week. Creamed Collards sounds interesting though, thank you!
AR: Try this creamed collard recipe. Downright sinful.
@TravisOke: Do you have any tips on Brussels sprouts?
AR: Roast em! Split in half, flat side down, oil, salt, hot oven. Or get a little fancier.
@spanishsuitcase: What's a festive, not-so-sweet holiday cocktail/punch that you would serve your guests? (No eggnog!)
@rapo4: Here's 2 great punches, one with booze, one with champagne.
@TravisOke: What wine do you serve with Turkey?
AR: Affordable red, I like a Beaujolais Villages. Pricier, a good Burgundy. White, I'm a fan of Gruner Veltliner.
@Mr_Levinson: Winter beer recommendations?
AR: Lemme ask Andrew Knowlton. He likes hearty, large-bottle beers for the holiday table.
@MorganM_Miller: If starting with caviar and light meat/cheese trays, is champagne too much? Or can it be more casual?
AR: Champagne is never too much. Just make sure it's well chilled--submerged in a bucket of ice & water.
@MorganM_Miller: Perfect, thanks. One more about drinks. With goose, would a beaujolais nouveau be a wise choice?
AR: Stick with the Beaujolais Villages; far more dependable than the Nouveau.
@likealiiime: What's a festive cocktail with few ingredients for a group of non-cocktail drinkers?
AR: Do you mean non-alcoholic?
@likealiiime: Absolutely not. This is my family, alcohol is required. Just as few different kinds of alcohols as possible.
AR: I'm a fan of prosecco, good-quality OJ and Aperol (the Italian liqueur) over ice. Refreshing. Make a pitcher.
@rachelfnichols: What do I buy my chef Melia for Christmas? She has everything!
AR: A) Melia rules. B) I'm obsessed with Poschiavo pasta, just for the packaging.