2011 Smith-Roberts Holiday Party Summary

What a great time!!! Thank you for sharing it with us! I’m moving very slowly today as I expect are Becky, Dan, Karen, and Stacy. Without them this party would not  be possible!

And THANK YOU for your continued support for local non-profits. We raised $1910.00 for Classrooms to Crayons. This raises our 2011 total contributions to $3,865 and our total contributions (since we started this in 2008) to $12,461.00. We really appreciate that you give what you can. Special thanks to Elizabeth Wiley and The Meadowlark Restaurant for donating the Portobello Mushrooms.

The menu is available at noumena12dining.blogspot.com. And now for the interesting part…the SUMMARY.

Attendees: 117 (at least the best I could recount this morning)
Consumed: 10 lbs of skirt steak, 9 lbs pork, 6 lbs Chocolate Almond Bark, 45 Portobello mushrooms (that’s 3 cases)

Liquor	3487.5	ml
Beer	45	bottles
Red Wine	17	bottles
Champagne	19	bottles
White Wine	12	bottles
Pop	21	cans
Water	78	bottles

 

Have a safe and happy 2012!!

Ann & John

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2011 Smith-Roberts Holiday Party Menu

Thyme Gougères

Smoked Salmon Tarts

Sun-Dried Tomato and Pesto Torta

Stilton and Quince Jam Puff Pastries

Tiropoitas – Cheese stuffed filo dough
Okay, I admit that I did not make these but thanks to Olive, an Urban Dive for making them for me.

Party Squares

Spicy Grilled Shrimp

Italian Sausage Dip

Grandma’s Olive Chip Dip

Mango Chutney Dip

Jerk Pork with Cranberry Chutney

Korean Barbecued Skirt Steak

Korean Barbecued Portobello Mushrooms – use the marinade for the Skirt Steak

Brussels Sprout Slaw

Sweet Potato Salad with Orange-Maple Dressing – why roast your own sweet potatoes when you can buy them in packages?

Wild Rice and Lentil Salad – The dressing didn’t sound that interesting to me so I used olive oil, balsamic, and lemon juice instead.

Chocolate Almond Bark with Sea Salt

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Brussels Spout Slaw

This recipe was provided by Olive, an Urban Dive.

Brussels Sprouts – did you know that you can buy these already shaved at DLM?!
Romaine Lettuce
Grated carrots & radishes

Quarter & blanch Brussels Sprouts (I steamed the pre-shaved sprouts in the oven)

Dressing (no there were no measurements):
Pesto
Sour Cream
Greek Yogurt
Whole Grain Mustard
Lemon Juice

Mix dressing and toss with all Slaw ingredients.

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Party Squares

1/2 cup Mayonnaise
1/2 cup Grated Parmesan Cheese
1-2 small shallots
Pepperidge Farm Pumpernickel or Rye Party Bread

Mix together. Spread over party bread. Bake at 350 degrees until brown.

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Smoked Salmon Tarts

Based on a recipe from Epicurious…but why make your own pastry when you can buy Filo Shells?

For filling

• 1/4 cup finely diced red onion
• 2 teaspoons fresh lemon juice
• 3 1/2 oz sliced fine-quality smoked salmon, finely chopped (1 1/4 cups)
• 1 tablespoon sour cream at room temperature
• 1/2 tablespoon unsalted butter, melted
• 1 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon black pepper

Make filling. Fill shells. Top with salmon roe (caviar). Simple, easy, no “cooking.”

Read More http://www.epicurious.com/recipes/food/views/Smoked-Salmon-Barquettes-107404#ixzz1guv4f3Qs

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