So I haven’t entered a post nor a recipe in some time now. Lots of cooking, celebrating , company and now it is time to get back on course. The party was a success. 60 guests and no one complained about the food or drink. I am sharing the menu and will share additional recipes soon. I mix do aheads( freezing and doing the day before), lasts minutes (keep these to a minimum) and a touch of store bought ( I can make marinated olives myself but why should I do it all.) I like to pick my battles. If I pick less make aheads and have to do lots of last minutes that mean I have to rely on good quality products to step in for me. I don’t like to do that 1. it isn’t mine and 2. it can cost more and then the budget is a mess. I don’t like either of those things. I can be a little on the controlling side and those both rub me the wrong way.
This was the menu for 2017!
Sauerkraut Balls – made and frozen last month:
Egg Rolls all made and frozen in last month: Cuban and Plochmans Cuban mustard
Cheesesteak with queso
Pulled Pork with BBQ Sauce( purchased
Baked Mozzarella sticks with marinara: Baked sticks were made and frozen the morning of the party-marinara was purchased at our favorite Italian deli
Dr. Pepper Meatballs: used great quality meatballs and made the sauce the day before the party
Baked Kielbassi cut up and serviced with Maille Dijon mustard: Kielbassi is purchased from a family butcher shop -NO JUNK Additives
Ham and Pork Roast Platter: again purchased ham from a family owned butchershop ( Palumbo’s )the pork loin roast was from a local grocery. All baked in my little oven and then sliced, the day before. Served with same mustard .
Cheese platter: used a mixture of what was available and added store bought mixed pitted olives, salami, prosciutto and grapes.
Dips this year were: Buffalo Chicken – I buy chicken breasts on sale and use that in place of canned chicken- you need to see that texture
Charleston Cheese Bread Bowls( a Trish Yearwood tried and true)
Sherry Cheddar Cheese Ball with Major Grey Chutney
Those cute little cups (2.5 to 3 oz ) for individual vegie dips- half with Knorr spinach dip and half with ranch dressing. red and yellow bell pepper slices and carrot slices. 3 or 4 of each in individual cups then a grape tomato skewered on a large toothpick as a little cutie topper. First time EVER that all of the vegies were gone. You have to try this too cute for words and a real pleaser!.
I am not so big on making sweets and the husband got to the Christmas Crack BEFORE the party so that was just a dip dish filled with a mix of candies and cookies – all purchased. But great quality. Then the usual suspects for dippers: nachos, chips, pretzels, mixed crackers and bread sticks.
I also keep back up item just on the chance that I need even more food. This year: baked shrimp toast and Baked Cream Cheese Rangoon Bites.
Some of these recipes are on the site already the remaining are being added over the next two weeks. I will also be posting the bar menu. We are very lucky to have friend the was a bartender while in a college known as a huge party school. Each year he comes up with a drink, adds a cute name and that is the signature drink for the year. But he will also make anything on the list plus some oldies but goodies.
So another year and party over .. already working on 2018 but don’t tell my husband. I told him we will be cutting way back so we will see. But I like this party. I like all parties. I say a cute commercial for something( don’t even know what for) cute little girl with a party hat on.” I have on the hat where is the party!!