20 December 2008

Scenes from the Holiday Party Kitchen

Assorted Caviar, Creme Fraiche, Blini and Rye

Pulled Beef Barbeque, Homemade Brioche

Spinach Stuffed Artichoke Bottoms, before being topped with buttered breadcrumbs and baked (recipe in the comments section)

Persian-style jeweled rice

Red Velvet Cake Truffles dusted with edible gold

also on the menu but not pictured:
Devils on Horseback
Curry Deviled Eggs
Homemade Mango Salsa and Homemade Tortilla Chips
Endives filled with Pears and Nuts
Crudites with Pomegranate-Sour Cream Dip
Beet, Goat Cheese, and Olive Tart
Apple, Muenster, and Pecan Butter Squares
Vegetarian Sausage Biscuits
Lamb Meatballs in Prune-Apricot Sauce
Homemade Christmas Cookies
Homemade Eggnog (Craig Claiborne's recipe)
Mulled Wine

Please excuse the lack of posting, obviously I've been busy. Hope you're all having a lovely holiday season!


Azita Mehran said...

Seems your party was a hit! Great menu and your Persian-style jeweled rice looks very delicious.

Happy holidays!

Rita said...

Wow, did you make all that? The empty dishes are a sign of a good party...
Happy Holidays!

Dad said...


I LOVE the soft focus picture of empty dishes, placed appreciatively on the sideboard.

Watch and learn people, watch and learn!!!

(no relation)

Kate said...

Everything looks beautiful! I love the picture of your assorted candles.

Anonymous said...

What a spread of appetizers - I want to be invited to your party! :)

suzanneelizabeths.com said...

Thank you for sharing the photos and the menu, it looks and sounds like a wonderful and yummy party, lucky guests! Hope you have a wonderful holiday as well.

Mimi Cooks said...

First time for me on your blog...really nice. Your recipes are well written and your photos are amazing! Congratulation on a very nice blog :)
Happy Holidays...your party food looks so yummy!

girl said...

HI there!

Wow everything looks super!

I'm wondering if you could post the recipes in your archive for the Spinach Stuffed artichoke bottoms and the Perisan styles jeweled rice. I want to make these!

Thank you!!

Mercedes said...

Spinach-Stuffed Artichoke Bottoms

10-12 artichoke bottoms*
1/3 cup water
3 tbl lemon juice
3 tbl butter
1 pkg frozen spinach, defrosted
splash cream
1 sleeve of crumbled Ritz crackers

1. Place defrosted spinach in a saucepan, cook over medium heat so that any excess water evaporates. Add a splash of cream and season with salt and a dash of nutmeg to taste. Cook just until thick, set aside.
2. In another saucepan, heat the water, lemon juice, and butter. Add the artichoke bottoms and simmer just for a couple minutes so the artichokes can absorb some of the butter-lemon flavor.
3. Preheat oven to 425 F. Pour the butter-lemon broth into the bottom of a small baking dish. Arrange artichoke bottoms in the dish. Fill artichoke cups with the spinach mixture. Sprinkle cracker crumbs generously over top of artichokes (you may not use all the crumbs).
5. Bake in the oven until warmed though and the crackers a browned, about 10 minutes. Serve.

* I used canned artichoke bottoms (2 cans), because of time. You can use canned (rinse them well), or frozen (defrosted), or prepare the artichoke yourself. If you prepare the artichokes yourself, trim them then cook them in boiling water until they are tender.

I'll get yo the jeweled rice recipe soon!

Dona said...

Beautiful photos. Did you post your recipe for the jeweled rice? Gorgeous!


nice menü,coll party...everything seems from here nice...