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We're having a party next Saturday - a holiday Open House. We've invited about 70 people, figuring that it's such a busy time of year that a lot of folks won't be able to make it. So far, it looks like we might have between 20 and 40 actual guests.
It's an afternoon party, so we're just serving munchies and drinks instead of anything dinnerlike. Here's the tentative menu:
Hot appetizers (passed on trays):
Cheese-sausage balls.
Asparagus and cream cheese rollups.
Perhaps a third passed appetizer, if we get many more RSVPs. Probably little phyllo purses with a vegetable filling.
On the buffet table:
Beer-cheddar fondue, with french bread for dipping.
Meat and cheese platter, artistically arranged by![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
curiousangel.
Raw vegetable platter with two dips: hummus, and a creamy horseradish dip based onkightp's topping for baked salmon.
Two kinds of Christmas cookies.
To drink:
Mulled cider (in the crockpot), with optional rum.
Concha y Toro Cabernet Sauvignon or Cabernet-Merlot (cheap and delicious).
Lemonade, ginger ale, some species of diet soda, ice water.
Looking at the menu laid out all at once, it looks a little bit unbalanced - there's not much to eat if you're lactose or gluten intolerant, is there? I guess a gluten intolerant person could dip vegetables in the fondue, but... hm. Any suggestions about how to rearrange the menu? I don't want anything that needs to be eaten with a fork, because people are probably going to be standing up while eating.
So, anyway. Today I made nine dozen cookies to freeze for the party: half snickerdoodles (rolled in red or green sugar crystals, instead of cinnamon sugar - it's the way my family has always made them), and half refrigerator nut cookies. Damn, I'd forgotten how good those things are - rich and nutty and not overpoweringly sweet.
Hm. Not, I see, the refrigerator nut cookie recipe you find everywhere on the web, but a different recipe entirely. I'll share it here - believe me, it's worthwhile. Just askcuriousangel, who is usually very picky about cookies.
Refrigerator Nut Cookies
1 cup chopped nuts (I used hazelnuts)
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
Cream the butter and brown sugar well with an electric mixer. Mix in the egg and vanilla, and then stir in the dry ingredients. Add the nuts at the end and work them in with your hands. Form the dough into a long cylinder, about 2 inches in diameter. Wrap it in plastic and chill for a few hours. Then slice 1/4 inch thick, place on an ungreased cookie sheet, and bake at 350 F for 15 minutes or until slightly more golden brown. Makes about 4 dozen.
It's an afternoon party, so we're just serving munchies and drinks instead of anything dinnerlike. Here's the tentative menu:
Hot appetizers (passed on trays):
Cheese-sausage balls.
Asparagus and cream cheese rollups.
Perhaps a third passed appetizer, if we get many more RSVPs. Probably little phyllo purses with a vegetable filling.
On the buffet table:
Beer-cheddar fondue, with french bread for dipping.
Meat and cheese platter, artistically arranged by
curiousangel.Raw vegetable platter with two dips: hummus, and a creamy horseradish dip based on
kightp's topping for baked salmon.Two kinds of Christmas cookies.
To drink:
Mulled cider (in the crockpot), with optional rum.
Concha y Toro Cabernet Sauvignon or Cabernet-Merlot (cheap and delicious).
Lemonade, ginger ale, some species of diet soda, ice water.
Looking at the menu laid out all at once, it looks a little bit unbalanced - there's not much to eat if you're lactose or gluten intolerant, is there? I guess a gluten intolerant person could dip vegetables in the fondue, but... hm. Any suggestions about how to rearrange the menu? I don't want anything that needs to be eaten with a fork, because people are probably going to be standing up while eating.
So, anyway. Today I made nine dozen cookies to freeze for the party: half snickerdoodles (rolled in red or green sugar crystals, instead of cinnamon sugar - it's the way my family has always made them), and half refrigerator nut cookies. Damn, I'd forgotten how good those things are - rich and nutty and not overpoweringly sweet.
Hm. Not, I see, the refrigerator nut cookie recipe you find everywhere on the web, but a different recipe entirely. I'll share it here - believe me, it's worthwhile. Just ask
curiousangel, who is usually very picky about cookies.Refrigerator Nut Cookies
1 cup chopped nuts (I used hazelnuts)
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
Cream the butter and brown sugar well with an electric mixer. Mix in the egg and vanilla, and then stir in the dry ingredients. Add the nuts at the end and work them in with your hands. Form the dough into a long cylinder, about 2 inches in diameter. Wrap it in plastic and chill for a few hours. Then slice 1/4 inch thick, place on an ungreased cookie sheet, and bake at 350 F for 15 minutes or until slightly more golden brown. Makes about 4 dozen.
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Oh hell yes! They're really really good! Yumyumyumyumyum.....
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OK, some ideas:
* Instead of phyllo purses, how about doing up the same vegetable filling but stuffing it into mushroom caps?
* Some cheeses pose less problem for those of us who are lactose intolerant than others. I don't have much problem with sharp cheddars and most hard cheeses, for instance, it's the creamier, full-fat cheeses that bother me enough to send me reaching for the Lactaid.
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Oh, no! That's not how it's done...! Not eating hummus properly (i.e. wiped with pitabread) should be against the law. Do you make the hummus, or buy it?
Menu sounds delicious. Party looks like it's gonna be great. Merry Christmas :-)
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