The Joplin Globe, Joplin, MO

On The Table

Discussion

October 27, 2009

AP: Holiday buffet can be healthy

The Associated Press

Keeping your holiday buffet healthy doesn’t doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.

Shrimp are always popular and a healthy choice (unless you wrap them in bacon, of course).

They are inexpensive, come ready to serve, and are low in both fat and calories.

Healthy dips such as hummus are great, but even sinful choices like a creamy blue cheese dip can be made better by avoiding the chips and serving them with veggie sticks.

Fresh fruit is also filling and appealing, especially when you pair it with a little bit of something that’s rich or salty (or both). The classics are generous wedges of melon wrapped in prosciutto and slices of fresh pear topped with a sliver of stilton cheese.

If you’re looking for something sweet you can offer dark chocolate strawberries or dried fruits dipped in dark chocolate.

Another option is to consider small portions of a favorite entree. For instance, a slice of lean, pepper-crusted beef tenderloin served with a dab of horseradish sauce or a drizzle of au jus is both tasteful and satisfying.

If you don’t have a lot of seating and want to spare your guests from needing a knife, cut the meat into bite-sized pieces ahead of time.

This pork tenderloin with roasted red grapes and thyme will add an elegant touch to your buffet. Slices of pork tenderloin are small and usually tender enough to cut with the side of a fork.

The dish can be served hot or warm from a chaffing dish. If you prepare it ahead of time be sure not to overcook the pork or it will dry out when reheated.

Pork tenderloin with roasted red grapes and thyme

Start to finish: 1 1/2 hours (20 minutes active)

Servings: 16

4 cups red seedless grapes

3 tablespoons chopped fresh thyme or 1 tablespoon dried

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pork tenderloins, about 1 pound each, trimmed of fat

1 tablespoon extra-virgin olive oil

2 tablespoons chopped shallots

1/2 cup dry white wine

1 cup chicken broth

1 1/2 teaspoons cornstarch

2 teaspoons cool water

Place racks in middle and lower third of oven. Heat the oven to 400 F.

On a rimmed baking sheet, spread out the grapes. Roast on the lower shelf, stirring occasionally, until the grapes start to shrivel, about 25 minutes.

Meanwhile, in a small bowl, combine the thyme, mustard, salt and pepper. Fold under the narrow ends of both tenderloins and secure with a toothpick. Rub the spice and mustard paste over the outside of both tenderloins.

In a large ovenproof skillet, heat the oil over medium-high. Add the tenderloins and cook, turning occasionally, until well browned on all sides, about 15 to 20 minutes.

Reduce the oven to 325 F and transfer the skillet with the tenderloins to the middle shelf of the oven. Roast the tenderloins and grapes until a meat thermometer inserted at the thickest part of the tenderloins registers 155 F and the grapes are very soft, 35 to 45 minutes. Transfer the tenderloins to a serving platter, cover loosely with foil and set aside.

Return the skillet to the stovetop over medium (be careful of the hot handle). Add the shallots and saute until lightly browned, about 3 minutes.

Add wine and simmer, scraping up the browned bits from the bottom of the pan, until reduced by half, about 3 minutes. Add the chicken broth, return the sauce to a simmer and cook for 4 minutes longer.

In a small bowl, combine cornstarch with the water, whisk into the sauce and cook until thickened. Stir in the roasted grapes and season the sauce with salt and pepper.

Serve the tenderloins sliced crosswise and topped with the roasted grape sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 115 calories; 26 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 37 mg cholesterol; 8 g carbohydrate; 12 g protein; 1 g fiber; 170 mg sodium.

Text Only
On The Table
  • 020612ThaiSpice2CMYK.jpg Restaurant owners introduce customers to cuisine of Thailand

    Aithit Worrathong says the great thing about Thai food is the cuisine offers a little something for everyone.   

    February 8, 2012 1 Photo

  • images_sizedimage_210092238 Cheryle Finley: Love slow cooker for Valentine’s dinner

    Where is this year going? In less than a week, it’s already Valentine’s Day. My husband, Chris, and I will be at Granny Shafer’s enjoying the food and the Duke Mason Band.

    February 8, 2012 1 Photo

  • Wine producers campaign for truth in labeling

    Napa Valley wine producers will go a long way to protect their good name, all the way to Thailand if necessary.

    February 8, 2012

  • images_sizedimage_210092238 Cheryle Finley: Super party calls for super plan

    It’s just a few days until the Super Bowl, which means football and, most importantly to me, lots of grazing at the food tables. I would be hard pressed to tell you which teams are playing for the Super Bowl title, but it’s easy to tell you some great cooking and eating ideas for game day or any day when you are entertaining a group of family and friends.

    February 1, 2012 1 Photo

  • Dave Woods: Sam Adams founder talks passion, pride and football

    Jim, founder of the Boston Beer Company, is the brewer behind Sam Adams stable of craft ales and lagers. I hooked up with Jim by phone recently after touring his Jamaica Plain, Mass., brewery. The crew at the brewery was super friendly and offered great insight into Sam Adams beers. All of Sam’s beer recipes are developed inside the small brewery in JP.
    I had plenty of questions for the beer magnate, but one burned: Who was his money on — metaphorically speaking, of course — in the Super Bowl match up between the New England Patriots and New York Giants.

    January 31, 2012 2 Stories

  • Top football cities and the beers their fans love

    Many of America’s great football cities are great beer cities, too. Even if your team didn’t make the final game this season, you can enjoy a taste of your favorite home team with these locally available brews.

    January 31, 2012 2 Stories

  • Beermugs.jpg Head to head: Football, beer aficionados offer best bets for Super Bowl, super party

    On Sunday, millions of football fanatics across the country will huddle together around big screen TVs, pass the chips and dips and kick up their heels as the New England Patriots and New York Giants face off in Super Bowl XLVI.
    “It’s a natural relationship,” Walkenhorst said. “Beer is the ultimate social beverage. The Super Bowl is the ultimate social event, so they just go hand in hand.”

    January 31, 2012 10 Photos 2 Stories

  • Jam, chicken mesh in delicious Super Bowl dish

    When it comes to making pulled chicken, it’s hard to beat the two-ingredient simplicity of simmering chicken breasts in a bottle of barbecue sauce.

    January 25, 2012

  • Cheryle Finley.jpg Cheryle Finley: End results vary depending on cook

    When we were novice cooks, how many of us wondered if we could get away with substituting baking soda for baking powder? Probably most of us. So what happens when we don’t follow the recipe, especially the first time we are trying a new dish?

    January 25, 2012 1 Photo

  • r012312hotsoursoup2.jpg Chinese secret: Broth is key to hot and sour soup

    To see what Kham Luong says is the essence of traditional Chinese hot and sour soup, all you have to do is dip your spoon into a bowl of the soup served at the Lotus Garden Restaurant, 1818 W. Seventh St., and look at the broth.

    January 25, 2012 1 Photo