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Dec 21, 2006 02:52 PM

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
Baked Soufganiyot
Toll House Cookie Squares
Dulce de Leche Brownies
Mini Lemon Curd Tarts

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  1. What were the spinach balls like?

    2 Replies
      1. re: Heatherb

        I'd like to know more about the spinach balls too please :)

      2. Mazel Tov, sounds yummy. Can you please share the recipe for mini lemon curd tarts?

        1. LOL, posting such a delicious menu, you know you'll get recipe requests. If it's not too much trouble, could you post the dulce de leche brownies recipe? Thanks!

          1. 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.

            1. 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.

              Sucree Dough
              8 oz. butter
              4 oz sugar
              1 egg
              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.

              Lemon Curd
              4 lemons, juice and all zest
              4 eggs
              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.

              1 Reply
              1. re: kirahersko

                You do realize that you're going to have to post every single recipe, right?
                Thanks for the spinach ball recipe. Hope you had a great holiday!