These adorable little sacks remind us of exactly what they are called, beggar’s purse. These are a beautiful addition to the Elegant Christmas Dinner menu. While the Cornish game hens, stuffing and Brussels sprouts were quite easy to make, these beggar’s purses will require a little more attention. That being said, they are quite inexpensive as the ingredients are not extensive and they are seasonally available.

We recommend taking your time when making these, following the directions carefully and you will find your guests oohing and ahhing at the results. The beggar’s purses present wonderfully, letting your guest know you have taken a little extra care to make their Christmas special.

An Elegant Christmas Dinner Menu

Cornish Game Hens and Wild Rice/Cornbread Stuffing
Roasted Brussels Sprouts
Beggar’s Purse
Caramel Coated Seckel Pears

Beggar’s Purse (Martha Stewart’s Holiday book.)

Ingredients

4 Leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 lbs of mixed mushrooms
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
1/4 cup of sherry, Madeira Wine or vegetable broth
6 sheets frozen phyllo dough, thawed in refrigerator
8 tablespoons (1 stick), unsalted butter melted

1. To prepare leeks, cut away the blue/green leaves on top and trim the base. (Save a few of the dark green tops to use for the ties). Peel away the first layer. Slice the leeks in 1/4″ rings from top to bottom. Using your finger, push through each sliced ring and drop into a bowl with cold water. Let soak for a few minutes. (Do not skip this step. Leeks can retain the sand in which they are grown.)

2. Drain the leeks in a colander over the sink. Rinse thoroughly with cold water.

3. Sauté leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes. Do not brown. Remove from skillet.

4. Add remaining olive oil to skillet. Sauté mushrooms over medium heat until mushrooms are soft.

5. When mushrooms are soft add the leek mixture to the skillet. Add the thyme, salt, pepper and Sherry, Madeira Wine or broth. Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.

6. . Carefully unwrap the phyllo pastry and unroll flat. Cover with a damp dish towel to prevent the dough from drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Add a sheet on top of this one, brush with butter and repeat until you have 3 sheets. Cut the sheet into 4 rectangles.

7. Place 1/3 cup of the leek/mushroom mixture in the center of the rectangle.

8. Fold the centers of the sides inward to prevent the mixture from spilling out and pinch closed creating the look of a beggar’s purse (a sack).

9. Repeat with rest of mixture and sheets of phyllo pastry.

10. . Place beggar’s purses on an ungreased cookie sheet. When all purses are on the sheet, place the cookie sheet with purses in the freezer for 5-10 minutes, chilling until firm.

11. Preheat oven to 400 degrees. Bake for approximately 15 minutes until golden brown. Remove from oven.

12. Take the green part of the leek and cut into thin strips. Tie a small strip around each beggar’s purse. (If the green part of the leek is not very pliable simply microwave it for 10-20 seconds. It will turn bright green and be more pliable.) Serve the beggar’s purse hot.

These adorable little sacks remind us of exactly what they are called, beggar’s purse. These are a beautiful addition to the Elegant Christmas Dinner menu. While the Cornish game hens, stuffing and Brussels sprouts were quite easy to make, these beggar’s purses will require a little more attention. That being said, they are quite inexpensive as the ingredients are not extensive and they are seasonally available.

We recommend taking your time when making these, following the directions carefully and you will find your guests oohing and ahhing at the results. The beggar’s purses present wonderfully, letting your guest know you have taken a little extra care to make their Christmas special.

An Elegant Christmas Dinner Menu

Cornish Game Hens and Wild Rice/Cornbread Stuffing
Roasted Brussels Sprouts
Beggar’s Purse
Caramel Coated Seckel Pears

Beggar’s Purse (Martha Stewart’s Holiday book.)

Ingredients

4 Leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 lbs of mixed mushrooms
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
1/4 cup of sherry, Madeira Wine or vegetable broth
6 sheets frozen phyllo dough, thawed in refrigerator
8 tablespoons (1 stick), unsalted butter melted

1. To prepare leeks, cut away the blue/green leaves on top and trim the base. (Save a few of the dark green tops to use for the ties). Peel away the first layer. Slice the leeks in 1/4″ rings from top to bottom. Using your finger, push through each sliced ring and drop into a bowl with cold water. Let soak for a few minutes. (Do not skip this step. Leeks can retain the sand in which they are grown.)

2. Drain the leeks in a colander over the sink. Rinse thoroughly with cold water.

3. Sauté leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes. Do not brown. Remove from skillet.

4. Add remaining olive oil to skillet. Sauté mushrooms over medium heat until mushrooms are soft.

5. When mushrooms are soft add the leek mixture to the skillet. Add the thyme, salt, pepper and Sherry, Madeira Wine or broth. Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.

6. . Carefully unwrap the phyllo pastry and unroll flat. Cover with a damp dish towel to prevent the dough from drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Add a sheet on top of this one, brush with butter and repeat until you have 3 sheets. Cut the sheet into 4 rectangles.

7. Place 1/3 cup of the leek/mushroom mixture in the center of the rectangle.

8. Fold the centers of the sides inward to prevent the mixture from spilling out and pinch closed creating the look of a beggar’s purse (a sack).

9. Repeat with rest of mixture and sheets of phyllo pastry.

10. . Place beggar’s purses on an ungreased cookie sheet. When all purses are on the sheet, place the cookie sheet with purses in the freezer for 5-10 minutes, chilling until firm.

11. Preheat oven to 400 degrees. Bake for approximately 15 minutes until golden brown. Remove from oven.

12. Take the green part of the leek and cut into thin strips. Tie a small strip around each beggar’s purse. (If the green part of the leek is not very pliable simply microwave it for 10-20 seconds. It will turn bright green and be more pliable.) Serve the beggar’s purse hot.

Butternut Squash is one of those foods that most people will eat if someone else prepares it. They are hard to peel and difficult to cut. However, we’ve noticed that many grocery stores are selling pre-cut pieces of butternut squash in the produce section. This is incredibly convenient because we can now enjoy this wonderful nutty and sweet squash can be enjoyed on a busy evening without much ado.

A mainstay at holiday tables, butternut squash can now adorn your table any day of the week when using this simple recipe and pre-cut squash from your grocers. You will impress your family, friends and guests when you serve sweet and sour butternut squash on Thanksgiving. The sweetness of the squash interacts remarkably well with the vinegar. The hint of cinnamon brings out the natural flavors of the butternut squash in a very subtle way.

The coloring is one of our favorite aspects of this side dish. While creating a beautiful table for Thanksgiving is important, you cannot forget that the star in your tablescape is the food. The colors, textures and, of course, smells will create a beautiful table appearance that will have guests not knowing why they suddenly feel hungry.

This year, when you plan your holiday meals do not forget to think about the colors of the foods on your table. This is equally as important as your table cloth and napkins. When the food is seasonally correct, colorful and smells delicious you are guaranteed a fabulous holiday meal…provided that pesky uncle of yours doesn’t start talking politics. In that case no amount of color coordination and menu planning can rescue your guests.

Did you know? Butternut squash is actually a fruit. It grows on a vine and is beige in color on the outside and a vibrant orange in the inside. Butternut squash is a good source of Vitamin A, C and E. It also contains iron, manganese, magnesium, and potassium. Butternut squash seeds are a good source of mono-unsaturated fatty acids that are good for heart health.

Sweet and Sour Butternut Squash: A recipe easy enough for a week night and bold enough for a holiday.

Ingredients

2lb butternut squash, cut into 1-inch slices, skin on, seeds discarded
Salt and pepper, to taste
4 tablespoons plus 4 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
2-3 large garlic cloves, sliced thinly
¼ cup sugar
1 pinch cinnamon

Directions

Peel the butternut squash and slice open. Remove the seeds and stringy insides. Cut into 1 inch cubes.

Place the oil into a nonstick pan. Heat the oil then add the butternut squash in batches. Cook until soft. Remove each batch as it is cooked, set aside. When all the butternut squash is cooked add the garlic to the remaining oil and cook until just softened. Place the garlic with the butternut squash.
In the same nonstick pan add the vinegar, sugar and cinnamon. Cook until it reduces by half the amount.

Place the butternut squash and garlic into a bowl. Pour the vinegar and sugar sauce over the squash and mix until all the pieces are covered.

Butternut Squash is one of those foods that most people will eat if someone else prepares it. They are hard to peel and difficult to cut. However, we’ve noticed that many grocery stores are selling pre-cut pieces of butternut squash in the produce section. This is incredibly convenient because we can now enjoy this wonderful nutty and sweet squash can be enjoyed on a busy evening without much ado.

A mainstay at holiday tables, butternut squash can now adorn your table any day of the week when using this simple recipe and pre-cut squash from your grocers. You will impress your family, friends and guests when you serve sweet and sour butternut squash on Thanksgiving. The sweetness of the squash interacts remarkably well with the vinegar. The hint of cinnamon brings out the natural flavors of the butternut squash in a very subtle way.

The coloring is one of our favorite aspects of this side dish. While creating a beautiful table for Thanksgiving is important, you cannot forget that the star in your tablescape is the food. The colors, textures and, of course, smells will create a beautiful table appearance that will have guests not knowing why they suddenly feel hungry.

This year, when you plan your holiday meals do not forget to think about the colors of the foods on your table. This is equally as important as your table cloth and napkins. When the food is seasonally correct, colorful and smells delicious you are guaranteed a fabulous holiday meal…provided that pesky uncle of yours doesn’t start talking politics. In that case no amount of color coordination and menu planning can rescue your guests.

Did you know? Butternut squash is actually a fruit. It grows on a vine and is beige in color on the outside and a vibrant orange in the inside. Butternut squash is a good source of Vitamin A, C and E. It also contains iron, manganese, magnesium, and potassium. Butternut squash seeds are a good source of mono-unsaturated fatty acids that are good for heart health.

Sweet and Sour Butternut Squash: A recipe easy enough for a week night and bold enough for a holiday.

Ingredients

2lb butternut squash, cut into 1-inch slices, skin on, seeds discarded
Salt and pepper, to taste
4 tablespoons plus 4 tablespoons extra-virgin olive oil
¼ cup red wine vinegar
2-3 large garlic cloves, sliced thinly
¼ cup sugar
1 pinch cinnamon

Directions

Peel the butternut squash and slice open. Remove the seeds and stringy insides. Cut into 1 inch cubes.

Place the oil into a nonstick pan. Heat the oil then add the butternut squash in batches. Cook until soft. Remove each batch as it is cooked, set aside. When all the butternut squash is cooked add the garlic to the remaining oil and cook until just softened. Place the garlic with the butternut squash.
In the same nonstick pan add the vinegar, sugar and cinnamon. Cook until it reduces by half the amount.

Place the butternut squash and garlic into a bowl. Pour the vinegar and sugar sauce over the squash and mix until all the pieces are covered.