Christmas Eve Tapas Planning Document
Favorites from previous years. I put my favorites in bold and at the top.
Beef tenderloin. Ordered from Borderland Meats in Norway, MI Rub the meat with salt and pepper, garlic and parsley. I used this marinade approach BEST EVER MARINATED BEEF TENDERLOIN.(Wrap in saran wrap and marinate for 2 days.) Delicious.
Shrimp-Cilantro Lime (another Ruth Reichl recipe) I am going to capture this one. My new favorite way to make shrimp. I love the sweet and spicy marinate/dip). Excellent with a Rose. Served Revolver. OR Classic Shrimp cocktail!!!!!!
Fig Empanadas (Thanks Katie, for the recipe. Love, love love these)
Pat is bringing the ingredients for this appetizer: red fig jam on bruschetta with goat cheese, toasted almonds and pork belly bacon.
Claire suggested: blinis, cranberry Brie puff pastry bites,
WE ALSO NEED DESSERTS
Pat suggested chocolate covered toffee and snowman cookies
OTHER FAVORITES
Three Cheese Walnut spread w/apples and pears (this is amazing)
Crab Cakes via chef Patrick (Thanks Pat for sharing your recipe and coaching me from afar. I hope you are with us next Christmas.) served with corn relish.
Manchengo cheese slice topped with a dollop of Dianne's pepper jelly and an almond
Definitely a Brie option:
- Baked Brie with honey pistachios and served with cranberries and apple slices.
- Brie with cherry jam and pepper jelly from Dianne. We love this. A keeper. Be sure to have enough baguettes.
Two new appetizers:
- BUTTERNUT SQUASH, PEAR AND RICOTTA BRUSCHETTA WITH SAGE OIL from The Floating Kitchen and
- Baked Broccoli Poppers with Honey-Sriracha Dipping Sauce from Oh My Veggies. The Butternut Squash app was a big success. We used goat cheese instead. The squash spread was incredible. We saved the broccoli app for January 2nd. They were delicious. I love the honey sriracha sauce and the peanuts. A little too spicy for Mike but it is a dipping sauce.
Christmas Day Brunch
An egg dish:
or
Smoked Ham with Cherry Bourbon Glaze
- Need fruit and or a salad, some options
Mary Lou is brining: Cranberry Spinach Salad and a Pecan Sour Cream Coffee Cake.
PEAR POMEGRANATE SALAD. (NOTE: Claire made the pear pomegranate salad for the McGlynn's and it was a big hit)
- Rolls, especially for sandwiches later
- Mustard sauce
- Need dessert
- Here is what I am thinking Chocolate Truffle Raspberry Cheesecake.
- Almond Joy Bars
- 7 Layer Bars
- other possibilities
Save for a different day Red wine Braised beef short ribs
So many special moments this Christmas; like hugging Claire after her LONG travel, sipping sparkling wine while cooking up a storm with Claire. I couldn't have done it without you Claire. Singing carols at Cedars Edge Wine and Gift Shop, dinner at the Chippewa Club toasting Harry Parsley with his amazing wine, Christmas eve tapas and wine with Claire and Mike, watching the Packer Game with family and enjoying Christmas brunch, competitive euchre match with John, Claire and Lorraine, watching movies with Mike and Claire.
The wine
TIMING
December 19th (Day 7) Monday
- make empanada filling
- boil eggs and add to beet infused water/vinegar
- Mustard sauce
December 20th (Day 6) Tuesday
- Make noodles and sauce for "Noodler Doodler"
- Cook bacon for bacon stuffed dates
December 21st (Day 5) Wednesday (drove to Green Bay and home again)
- marinated tenderloin
December 22nd (Day 4) Thursday. Drove to Rhinelander to get Claire. Plus Claire
- Enjoyed a pizza from Crispinas
December 23rd (Day 3) Friday.
- Hash brown potato casserole
- egg dish
- pickled onions
- cut up cheddar cheese
- Stuffed bacon wrapped dates
- Make Empanadas dough
December 24th (Day 2) Saturday. Christmas eve
- Make Empanadas
- Marinated Moz ball, tomato on skewers
- Deviled egg filling and stuffing
- Meatballs
December 25th (Day 1) Sunday Christmas Day
- Prepare whisky Cherry glaze for ham
- Assemble egg dish
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