Christmas Party

Over the weekend I catered a Christmas party for a family member, and tho, it may have been hectic, the food came out wonderful. These are Erins famous cake pops she made for the party!

Cranberry Tartlets 

I also made these little cranberry tartlets. They are perfect little bit size desserts you will not feel guilty eating them. Thanks to my friend Martha Stewart for the recipe I can now share it with you!

Cranberry Tartlets
Yield 12

Ingrediends
left over pie dough ( you can buy it in the grocery store too)
6 tablespoons cranberry sauce
1 egg yolk
1 tablespoon heavy cream
sugar

Directions
1. Cut the dough in 14 (2 3/4) inch circles. Arrange the dough in cups of a mini muffin pan. top each square with 1 1/2 teaspoon cranberry sauce; fold in edges freeze for 30 minutes.
2. Beat together egg yolk and cream. brush tartlets with egg wash; sprinkle with sugar. Bake at 400 degrees until golden brown, about 30 minutes.

Spinach and Goat cheese dip in phyllo cups

These are also pop in your mouth appetizers. I made spinach and goat cheese dip in phyllo dough cups.

Ingredients

• 4 tablespoons unsalted butter
• 3 sheets frozen phyllo dough, thawed
• vegetable oil
• 1 large shallot, minced
• 1 clove garlic, minced
• 1 teaspoon all purpose flour 
• 1/4 cup milk
• Pinch of freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 3 1/2 ounces mild goat cheese, softened
• 2 teaspoons finely grated lemon zest
• 1 tablespoon white wine vinegar
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 
  

Directions

Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter. Cover with another phyllo sheet, brush with more butter. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.

Meanwhile, heat the remaining 3 tablespoons butter in a sauce pan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and add then the spinach.

Spoon about 1 tablespoon filling into each phyllo cup. You can serve them room temperature or reheat them in the cups for about 4 minutes. 

Sauteed Mushroom Bruschetta 

This is a super simple recipe and is really yummy. All you need are chopped mushrooms, I used the precut mushrooms in the box, I sauteed them with salt pepper, chopped garlic and chopped thyme. When they were almost done I added a pinch of balsamic vinegar, and that is it! I toped them on toasted bread and sprinkled some parmesan cheese on top. 

Roasted Root Vegetable Salad 

This was a big hit at the party. I featured this recipe on my blog a couple months ago.To get the recipe check it out at The Secret Kitchen Company.

This is just salmon on store bought crackers topped with sliced onions marinaded with capers, pickles, and a splash of olive oil. 

Enjoy the holidays

Tara