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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Christmas Tree Trimming Recipes

Christmas Tree Trimming Recipes

Most of you know that cocktail parties are my favorite things to attend. At Christmas time there are lots of yummy drinks to make and festive foods to serve. My theory of cheap food and lots of labor to feed hundreds of people really comes in handy now.I’ve done this party in my catering days, it’s delicious. It also is impressive and a lot can be done in advance.

The meatballs can be made in advance and frozen either cooked or not. The sauce can be made days ahead. For the vegetable tray, hollow out a cabbage and use it as a dip container. Place the cut veggies on a bed of green leaf lettuce and make sure you choose colorful varieties. Remember, presentation is everything. For the smoked turkey, buy it thinly sliced and serve at room temp with the bread and some Dijon mustard mixed with some mayonnaise. You may want to have a sweet so use some Christmas cookies.

Wesley’s Tree Trimming Party

This menu serves 12

Eggnog

Hot and Tangy Meatballs

Cranberry Glazed Brie

Shrimp Dip

Smoked Turkey with Sundried Tomato Provolone Bread

Some kind of vegetable tray with a dip

Eggnog:

12 eggs, separated

1 lb sugar

2 – 4 cups bourbon

1 cup Jamaican rum

2-1/2 quarts half-and-half

2 cups whipping cream

Grated nutmeg, as needed

At least 24 hours before serving use mixer to blend egg yolks, sugar, bourbon, and rum. Add half-and-half. Refrigerate overnight. When ready to serve, beat egg whites until stiff. In a separate bowl, whip the cream until stiff. Fold both gently into the bourbon mixture. Pour into a punch bowl and sprinkle with nutmeg.  Yields about a gallon.

Hot and Tangy Meatballs:

Sauce:

3/4 cup ketchup

1/2 cup water

1/4 cup cider vinegar

2 tablespoons brown sugar

1 tablespoon minced onion

2 teaspoons Worcestershire

1 1/2 teaspoons salt

1 teaspoon dry mustard

3 drops hot sauce

Pinch of cayenne pepper

Meatballs:

1 pound ground beef

1 cup fine breadcrumbs

1 3/4 tablespoons minced onion

3/4 teaspoon horseradish

3 drops hot sauce

2 eggs, beaten

1 teaspoon salt

3/4 teaspoon pepper

3/4 teaspoon MSG

1 tablespoon butter

For the sauce, combine the ketchup, water, vinegar, brown sugar, onion, Worcestershire sauce, salt, mustard, hot sauce and cayenne pepper in a bowl and mix well.

For the meatballs, combine the beef, breadcrumbs, onion, horseradish, hot sauce and eggs in a bowl and mix well. Season with the salt, pepper and MSG. Roll the beef mixture into 3/4 inch balls. Melt the butter in a skillet and add the meatballs and brown shaking the skillet frequently. Drain on paper towels. To assemble, pour the sauce over the meatballs and cook, covered at 350 for 30 minutes. Serve in a chaffing dish with toothpicks.

Cranberry Glazed Brie:

3 cups cranberries

3/4 cup packed light brown sugar

1/3 cup dried currants

1/3 cup water

1/8 teaspoon dry mustard

1/8 teaspoon allspice

1/8 cardamom

1/8 ground cloves

1/8 teaspoon ground ginger

1 2.2 lb Brie cheese

Combine the cranberries, brown sugar, currants, water, dry mustard, allspice, cardamom, cloves, and ginger in a large non-aluminum saucepan and mix well. Cook over medium heat for 5 minutes or until nearly all the cranberries pop, stirring frequently. Let cool to room temperature. Cut a circle in the top of the cheese through the rind, leaving a ½ inch border and taking care not to cut through the sides of the cheese. Remove the circle of rind carefully. Place the cheese on a baking sheet lined with foil. Spread the cranberry mixture over the cheese. Bake at 300 degrees for 12 to 15 minutes or until soft. Place on a serving place using the foil to help move the cheese. Serve with Swedish ginger thins and other crackers.

Shrimp Dip:

1 (4 oz) can deveined shrimp

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 cup sour cream

8 oz cream cheese, softened

Juice of a lemon

Dash Worcestershire sauce

Mash the shrimp in a medium bowl with a fork; add the cream cheese and mix. Add the rest of the ingredients and mix well. Chill covered in the refrigerator until ready to serve. I serve these with Pepperidge Farm’s Butter thins.

Sun-Dried Tomato and Provolone Bread:

2 garlic cloves

2 1/2 cups flour

2 teaspoons baking powder

1 1/4 teaspoons salt

1/2 teaspoon baking soda

1 cup (about 5 ozs) shredded provolone cheese

1/2 cup thinly sliced scallions

2 tablespoons minced fresh parsley

3/4 teaspoon dried rosemary

3/4 teaspoon coarsely ground pepper

1/3 cup chopped drained oil-packed sundried tomatoes, 2 tablespoons of oil reserved

2 tablespoons shortening

2 tablespoons sugar

2 eggs, beaten

1 1/4 cup buttermilk

Boil the garlic in enough water to cover in a small pan for 15 minutes; drain. Let cool. Peel the garlic and mash it. Set aside. Sift the flour, baking powder, salt and baking soda into a large bowl and mix well. Add the cheese, scallions, parsley, rosemary, pepper and sun-dried tomatoes and mix well. Combine the shortening, reserved oil and sugar. Add the mashed garlic, eggs and buttermilk and mix well. Add to the flour mixture and stir just until combined. Divide the batter among 3 greased miniature loaf pans, smoothing the tops. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes. Remove to a wire rack to cool completely.



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