A Holiday Toast
A Champagne-fueled holiday party with a crisp bite
The holiday party season in Central Pennsylvania kicks off with Mary and Amy Seaton’s annual Tree Trimming party in early December. These two consummate entertainers go all out, decorating their rambling brick house in “downtown” Rebersburg with their entire collection of vintage Christmas collectibles.
I like hanging out in the kitchen, watching first-time attendees ooh and ahh when they enter; there is just so much to see in the house. The tree is in the front room, covered with 2,500 lights, and boxes of Christmas ornaments are adjacent, waiting for the faithful to get to work hanging hundreds of balls and assorted adornments. It’s a labor of love that everyone enjoys.
The Seatons’ parents met at the University of Missouri, married, and moved to Pittsburgh when her dad got a job at Pittsburgh Plate Glass. The twins grew up in Pittsburgh, in a family that treasured connection and collection. They have been in Central PA since arriving as incoming Penn State freshmen in 1983 and have shared their enthusiasm and Christmas spirit for over 35 years with their annual party.
That means many of the people who used to attend as children have grown up. Santa does not make an appearance anymore, but the spirits are high at the party, fueled by prodigious amounts of champagne.
The Seaton’s holiday table has changed somewhat over the years, leaning toward less complicated than serving oyster stew for 50. Smoked turkey, ham, and Mary’s meatballs anchor the spread, which is filled in with various dishes that arrive with the party-ers.
This year Eric Sarnow delivered a White Lasagne made with collard greens that his wife Claudia pulled from their garden. Barbara Lange’s Butternut Squash Galette was warm when she delivered it, the flaky pastry crumbling around the edge when it was sliced. Sam Hargrave’s Roquefort Grapes provided a refreshing counterpoint to the abundant charcuterie board, and a Spinach and Artichoke Dip disappeared quickly, scooped up with mini pitas. Crisp Melba Toasts in three flavors, Sesame, Herb, and Cheese, were easy to pick up and munch while sipping a flute of champagne. Cookies, pumpkin roll, and chocolates filled the table in the living room near the tree for dessert seekers.
The spirit of Christmas is alive and well in Rebersburg, and now the holiday season can gain momentum. We were all connected for a few hours, greeting and catching up with friends—even though much of the catching up involved tales of cancer and recovery. But that comes with age. Thanks to the Seatons, we all took a trip in the Way Back machine to a simpler time when Jolly St. Nick reigned supreme, granting our every wish.
Melba Toast
This recipe originated at Stouffer’s, where baskets of Melba Toast were on the table as part of the upscale service in the Gaslight dining room at the Stouffer’s in Jenkintown. My Mom worked there as a “Stouffer Girl” in the 1960’s, before moving into a management position and transferring to the Penn Center store downtown across the street from Love Plaza.
One loaf of Pepperidge Farm thin-sliced bread will need one stick of butter, softened to room temperature before mixing in the herbs or sesame seeds. Use it plain before coating with dry Parmesan cheese placed in a cake pan.
Ingredients for a large batch (@180 half-slice pieces)
3 loaves Pepperidge Farm Thin-sliced bread, cut in half
Cheese Melba
1 stick of softened salted butter
½ cup grated Parmesan
Sesame Melba
1 stick softened salted butter
¼ cup sesame seeds
Herb Melba
1 stick softened salted butter
2 tablespoons Melba Herbs mix (or substitute Herbes de Provence or your own blend. I mix up the herb blend so I have a lot on hand to use and give away. Just follow the same proportion.)
Melba Herbs Mix
1/8 teaspoon dried marjoram
¼ teaspoon dried tarragon
¾ teaspoon dried parsley
¾ teaspoon dried basil
Preheat oven to 375 degrees F. Have 2 large baking trays ready and place all three loaves of bread on another tray, with the slices cut in half. (At Stouffer’s, the top and bottom crusts were removed before buttering the bread.) Prepare three separate bowls of butter, mashing the herbs and sesame seeds and whipping the butter so it spreads more easily. Whip up the plain butter and place the cheese in a cake pan.
Spread ½ teaspoon of each butter on each slice of bread, filling the pan. Bake for 12-15 minutes in a preheated oven, then place the tray on a cooling rack. Let the toast cool and store it in a tightly closed container.
That beautifully presented Melba toast has my mouth watering!