GOOD TIMES & AMAZING FOODFALL AND WINTER OF 2010
Season’s Eating
Starting with our Halloween Table
The Menu
On October 30, 2010 Kristin and Kevin joined us for a haunting Halloween dinner party. The cocktails and food were chillingly delicious.
Witching Hour
Cocktail Hour and the Pina Ghouladas were so spookily delicious that…I forgot to take pictures of dinner however, here are close ups of our appetizers
Petrified Cheese Log with Blackberries
Fingers and Toes with Rosemary and
Guinness Honey Mustard
P.S. The theme was a Golden Vineyard Thanksgiving
Click icon to add pictureOn
November 24, 2010 the family
gathered at our house
for…
Our Thanksgivin
g Extravaganz
a!
The spread included a beautiful antipasti platter
Roasted Shrimp Cocktail with Tomatillo Sauce and Chestnut
Artichoke Pate
Cocktail Hour
Amuse Bouche Preparation
The finished product
Amuse Bouche ~ Oeuf Mimosa
(Mustard Deviled Quail
Eggs with Smoked Salmon, Dill & Capers)
The Dining Room is ready
First Course San Marzano Marinara over
Gomitoni
Almost dinner time
The Main Course
The dinner portion of the menu
Sage Butter-Roasted Turkey with Cider Gravy
Ciabatta Stuffing with Chestnuts and Pancetta
Green Bean Casserole with Crispy Onion Topping
Vinegar & Garlic Braised Brussels Sprouts
Creamy Mashed Potatoes Sweet Potato Casserole
Yiddish Carrots Mashed Turnips and Sautéed
Onions Le Sur Peas
Cranberry Relish
One sweet finish
Dessert Mince Pie
Cranberry Apple Pear Crisp
Pumpkin Pecan Bread
German Chocolate Bunt Cake
Homemade Pumpkin Ice
cream Fresh Whipped Cream scented
with Grand Marnier
New Year’s Eve
We enjoyed spending New Year’s Eve at
home creating culinary delights
with Craig. Cocktail hour was fun and
fabulous, dinner rich and savory.
New Year’s meets Mardi Gras tablescape.
Craig’s delicious creamy mushroom filled puff pastry
An overview of all the appetizers
Cocktail Time!
The Soda Pop Shop Trio
Tiny Chocolate
Milk Shakes, Pepper jack
Cheese Burgers and Bistro Fries
Mini Grilled Cheddar
Cheese on Rye with Tomato Soup for dipping
Carrot Ginger Soup
served in Egg Cups
with Skewered
Lobster Tail
Braised Veal Shank
The main course
consisted of braised veal
shanks served with a blend of white &
sweet mashed potatoes,
roasted fennel & Brussels sprouts.
THANK YOU FOR VIEWING OUR PRESENTATION. CAN’T WAIT FOR MORE
FOOD AND FUN IN 2011!
The End
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