Holiday Host’s Diary #3: Pictures from the Party
Happy Holidays from TheKitchn! I wanted to share some pictures from my Christmas party and see how your celebrations are coming along too.
A two pound hunk of English Stilton with Port and Pepper Walnuts were waiting as guests arrived. Then we started up with some passed appetizers …
There I am prepping the Bloody Mary Shrimp Shots, using frozen shrimp from Trader Joe’s along with vodka, thin sliced celery, chives, Worcestershire sauce, hot sauce, horseradish, and the secret ingredient ketchup.
The Three Cheese Mini Macaroni and Cheese appetizers from Food and Wine magazine were a huge hit. I found I had to let these get a bit dark to stick together. The non-stick mini-muffin pan was a big plus here.
We turned my desk into a bar and were sure to have everything ready before the party started so guests could serve themselves. I warmed everyone up with a Ginger Cosmo punch and some mulled cider.
My kitchen is small, but that keeps everything in reach.
Here’s the Christmas Estouffade of Beef. I braised the meat a few days the party, sliced it cold and then warmed it up just before dinner. I served the meat with mashed potatoes and a green salad, but didn’t have time to make the Celery Root Remoulade.
There was clementine cake” < a>
Root Stock and Quade in Park Slope. I was worried that the hyacinths might be too strong smelling for a party in a small space, but it was fine.
Happy Holidays! Take notes on what you’re cooking and shoot plenty of food pictures. We want to hear all about it.