Holiday Party Menu
We had our Chanukah Party last night. We had about 50 people and it was a huge success. I thought I would post the menu for anyone looking for ideas. Enjoy!
Caramelized Onion, Goat Cheese and Walnut Tartlettes
Smoked Salmon Stuffed Puffs
Latkes with Applesauce
Roasted Dates with Mascarpone
Spinach Balls with Mustard Sauce
Roasted Red Pepper Stuffed Mushrooms
Dark-Chocolate Bark with Walnuts and Dried Cherries
Toll House Cookie Squares
Dulce de Leche Brownies
Mini Lemon Curd Tarts
For the goat cheese tartletts I do not have a specific recipe. But they are pretty easy and great for making ahead. I just caramelized some onions with salt, pepper and a sprig of thyme. That can then hang out in the fridge until you need it. Then I took puff pastry cut out small circles, pricked them with a fork and put them on a parchment lined cookie sheet. I then put another piece of parchment and another cookie sheet on top of them and popped them in the oven until they browned. This prevents them from puffing up too much. These can be kept in an air tight container. Then as needed take a puff base put a little onion, goat cheese and chopped walnuts. Not necessary but nice if you pop them back in the oven for 5 mins. You can easily alter the the flavor of cheese, the type of nut or carmelize other things like mushrooms or peppers.
For my lemon curd tarts I used a classic sucree dough. I rolled it out thin, cut small circles and blind baked them in mini muffin tins. I filled each little cup with a little lemon curd and a blueberry. I use the same recipe whether making mini or regular size tarts.
8 oz. butter
4 oz sugar
1⁄2 tsp vanilla
1⁄2 tsp lemon zest
12 oz AP Flour
Pinch of salt
Mix butter and sugar just till it combines. Add the flour all at once. Add the egg, vanilla, lemon zest. Chill the dough. Roll out the dough and cut to desired size. Let rest in fridge before baking. For lemon curd tarts, blind bake in a 350 oven.
4 lemons, juice and all zest
12 oz sugar
8 oz butter
Melt butter, add lemon juice over heat; bring to a boil. Take eggs in bowl and whisk; add sugar and mix. Pour the hot butter over the eggs slowly, while mixing. Put it back in the pot and add zest over high heat; keep stirring; on and off the heat until it thickens; be careful not to burn the sugar. Bring it to a boil and let it boil for a couple of minutes; you want the lava effect. Pour the curd through a sieve into a bowl over ice; it will continue to thicken as it cools.
OK, here it goes!
Spinach Balls Makes about 50, these were one of the first things to go!
3 lbs frozen chopped spinach, thawed
3 lb herb-seasoned stuffing mix (i used a bit less)
1 T minced garlic
6 eggs, beaten
1 c butter, softened
8 oz cream cheese, softened
salt and pepper
Preheat oven to 350. Squeeze out excess moisture from spinach and place in bowl. Add rest of the ingredients and mix to combine. If mixture is too dry add an extra egg. Season with salt and pepper. Form into 1 inch balls. Place on ungreased cookie sheet and bake for 10 mins. Serve with mustard sauce (combine 2 c mayo, 1/3 c dijon, 1/2 c white wine.)
Dulce de Leche Brownies - these are very rich so cut small pieces!
8 tablespoons unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 cup Dulce de Leche
Preheat the oven to 350 degrees.
Line a 9 x 13 rectangle pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with non-stick spray.
Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.
Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.
Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.