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...

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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...

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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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