Deck the Halls and Fa La La

For the past 9 years, I have thrown a Holiday Cocktail party.  It all started sophomore year of college when my roommate and I bought fancy dresses and needed some place to wear them.  We decided to throw an "adult" party.  No beer, only wine and cocktails.  A select group of friends which was by invite only.  Everyone HAD to dress up.  And a spread of food.  We, of course, had a blast! And I discovered how much I love planning parties, especially the food spread.  Since then, with the help of friends, I have thrown the party every year.  And really, the rules haven't changed much. 



My lovely balsam

 
Well, this year, I had 2 friends that helped me with the decorating so I could focus on the food.  I was quite proud of it all. 

AVOCADO, POMEGRANATE, AND ORANGE SALSA from Skinny Dips by Diana Morgan
- I liked this because it was a wintry version of guacamole.  It was both juicy and spicy.

1Tbsp fresh lime juice
1 tsp sea salt
1/8 tsp ground pepper
3 large navel oranges
1 pomegranate
2 large avocados, halved, pitted, peeled and cut into 1/2-in dice
2/3 cup diced red onion
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut on the diagonal, into thin slices
1/4 cup chopped cilantro

In a large bowl, whisk together the lime juice, salt and pepper until the salt dissolves.
Working with one orange at a time, cut a slice from the top and bottom to reveal the flesh.  Stand the orange upright and slice away the peel from the sides in wide stripes, cutting downward, following the contour of the fruit, and removing all of the white pith.  Holding the orange over a bowl, use a sharp paring knife to cut along both sides of each segment, releasing the segments and allowing the juice and segments to drop into the bowl.  Discard any seeds.  Drain the juice into a measuring cup and set aside.  Cut the orange segments into 1/2 in pieces and add to the bowls with the lime juice.
Extract seeds from pomegranate (I recommend watching a demo on YouTube) and add the seeds to the bowl with the segments and lime juice.
Add avocado, red onion, jalapeno, green onions, and cilantro to the bowl.  Using a rubber spatula, gently fold  the ingredients together, being careful to not mash the avocado.  Add the reserved orange juice, 1 Tbsp at a time, until salsa is moist but not soupy.  Taste and adjust the seasoning.  Transfer to a serving bowl, cover, and set aside for at least 1 hour.


 
PICKLED MUSHROOMS -- from Chef Francesco Mangano
-I recently went to a cooking class taught by a local chef.  When I saw these on the list of recipes, I was a little scared but they ended up being my favorite item he made.  They are sweet and vinegary with a hint of garlic.  A great accompaniment to a cheese plate or relish tray.

2 lbs wild mushrooms, cleaned and stemmed
20 fl. oz water
20 fl. oz apple cider vinegar
a few sprigs of fresh herbs, such as rosemary, thyme, chives, oregano
a couple cloves of garlic
1 1/2 cups sugar
salt

Bring the water, sugar, vinegar and salt to a bowl in a deep pot.  Drop the mushrooms in, and turn the burner off.  Cover the mushrooms with a towel (the towel actually touches the water/vinegar mixture), and let stand for 12-15 minutes, depending on how sturdy the mushrooms you have on hand are.  Drain the mushrooms and pat them dry gently.  Put them in a container alternated with vegetable oil, the herbs and garlic.  Make sure the oil covers the mushrooms all the way.  Use within a week.

Patting the mushrooms dry

BACON WRAPPED DATES -- from Avec in Chicago
- B and I have recently discovered how amazing stuffed dates are.  Our first experience was the ones from Avec, a restaurant in Chicago.  Luckily I was able to find the recipe online so I could recreate.  I ended up having to go to Whole Foods to get the correct dates.  Also, the recipe calls for Spanish Chorizo.  I found a sausage that was just called chorizo at my grocery store.  Not sure if it was technically Spanish or Mexican but either way it was delicious.

http://timeoutchicago.com/restaurants-bars/62734/avecs-bacon-wrapped-dates


CRANBERRY CHILI MEATBALLS
- Usually I make cocktail wienies which are always hit but I decided to change it up this time and have meatballs.  I wanted something sweet and spicy and maybe just a little different.  Though not many people named it their favorite thing at the party, they were gone before the night was done --Making the recipe a keeper for future parties.

http://www.tasteofhome.com/Recipes/Cranberry-Chili-Meatballs


GRILLED PEAR, BRIE AND HONEY CROSTINI
- Crostinis are my go-to for any cocktail party.  Any easy concept but you can change them up so much.  This year I wanted to include a little fruit so I grilled pears that had been brushed in honey.  Put them on top of pieces of bread with melted brie and sprinkled it all with some fresh rosemary.

http://www.twopeasandtheirpod.com/grilled-pear-brie-and-honey-crostini-recipe/

VEGETABLES AND RANCH DIP

- Always great at any party.  It is healthy and any picky-eater will enjoy it.  I like making my dip from scratch with fresh herbs so that the platter is refreshing.  Here is my favorite dip recipe.

http://www.epicurious.com/recipes/food/views/Ranch-Dip-with-Vegetables-109001

SPICED NUTS

- Unbelievably addictive!  I think I am going to make another batch to give away as gifts.

http://smittenkitchen.com/blog/2008/12/sugar-and-spice-candied-nuts/

 

MELTING MOMENTS (AKA Butts)

-My mom is the cookie queen each Holiday season.  She makes 11-13 kinds each year and gives them out to friends and neighbors.  Melting Moments is one of our family's favorites.  First of all, because we call them Butts.  I guess when my brother was little he said they looked like butts and the name stuck.  Second, they are a nice bite size cookie that literally melts in your mouth.  And finally, I love them because there is almond extract in the frosting.  Num!

1 cup salted butter

1/3 cup powdered sugar

2 cups sifted flour

Cream butter with sugar.  Blend in flour until satin smooth.  Chill several hours or overnight.  Roll rounded half-teaspoons of dough into marbles.  Place 1 inch apart on ungreased cookie sheet.  Bake at 350 degrees for 12 minutes.

Almond Butter Cream:

1 ½ cups powdered sugar

3 Tbsp butter

2 Tbsp cream

¼ tsp almond extract

Blend ingredients until smooth.  Tint half pink and half green with food coloring.  Put between two marbles.



ROLLED GINGERBREAD COOKIES

- Again, this is my mom's recipe.  I like to make my cookies fairly thick so they stay chewy.  I also put red hots on my gingerbread men to make eyes and buttons which I personally think are needed to make the cookies complete but I love red hots.

2 1/2 cups flour

1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
1/2 cup butter
1/2 cup sugar
1/2 cup dark molasses
1 egg

Mix flour, salt, soda, baking powder and spices.  Cream butter, add sugar and molasses gradually and cream until fluffy.  Add egg and mix.  Add sifted ingredients and mix.  Chill thoroughly.  Roll dough about 1/4 inch thick on floured board and cut with desired cutters.  Bake on ungreased baking sheets in a pre-heated 350 degree oven about 10 min.  Let cool on pan For a few minutes before removing.



Cutting out some men



Starting at the bottom going clockwise-- Peppermint Cookies from Lands' End, Gingerbread Men, Melting Moments, Avocado Salsa, Pickled Mushrooms, Bacon Wrapped Dates, Meatballs, Cheese plate, Crostinis, and Veggies with Dip

My pride and joy!

I can't believe that next year will be the 10th year of this party.  I probably need to start planning now to make sure its the party of the year!  HAPPY HOLIDAYS and Cheers!