Every January we have a holiday party. Started out using a caterer for part of the fare but he failed miserably a couple of times. Delivered a practically raw turkey breast, late, etc. Now, I do all the cooking. The recipes will follow over time. For now, though, here's the bill of fare.
Bill of Fare
Meats, Fish and Seafood
Turkey breast with Grand Marnier Cranberry Compote
Pork Tenderloins with Scallion Mustard Mayonnaise
Beef Tenderloins with Horseradish Sauce
Honey Glazed Ham with Apricot Mustard Sauce
Gingery Chicken Satay with Peanut Sauce
Teriyaki Flank Steak Skewers
Sassy Shrimp
Smoked Salmon with Whipped Cream Cheese, Red Onions and Capers
Crudite
Fresh Herb and Caper Tapenade
Blue Cheese Dip
Roasted Pistachio Dip
Crackers
Brie with Cranberry Chutney
Buffalo Chicken Dip
Caramelized Onion Dip
Clam Dip
Crab Rangoon Dip
Ham and Cheese Ball
Dilled Brie and Smoked Salmon
Goat Cheese and Sun-dried Tomato Spread
Peppadew Spread
Rustic Chicken Liver Mousse
Shrimp Butter
Hot Bites
Bacon Wrapped Water Chestnuts in Chili Sauce
BBQ Potstickers
Corn Wontons
Harry Carey’s Crab Cakes
Curried Cheese and Ripe Olives on English Muffins
Meatballs in Barbecue Sauce
Mushroom and Goat Cheese Puffs
Rumaki
Chips
Rum Soaked Black Bean Salsa
Mexicali Salsa
Smoked Salmon Tartare
Antipasto and Cold Bites
Antipasto Platter
Caesar Deviled Eggs
Chorizo and Fontina Stuffed Dates
Citrus Marinated Olives
Cream cheese and Amaretto Apricots
Crispy Salami Rolls
Cream Cheese Olive Pecan Bites
Eggs with Crispy Anchovy Crumbs
Italian Marinated Vegetables
Meatballs in Barbecue Sauce
Mushroom and Goat Cheese Puffs
Rumaki
Smoked Salmon and Goat Cheese Deviled Eggs
Smoked Trout and Alouette on Crackers
Desserts
Apricot Pate du Fruit
Brownies
Butterscotch Brownies
Eggnog Cake
Pirouettes with Cheesecake Sauce
S’mores on a stick
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