Joel and Sue's Holiday Party 2021

It's been a challenging year and a half, so this year's theme was "All the holidays we've missed." Because the what-have-you still isn't over, we limited attendance, and asked people to pick a two-hour window (although the last group hung around longer), to stay safe. Extra serving utensils on the buffet, switched out platters, etc. at the shift change.

Project management skills paid off, and even though we were flying without my sons and their spouses as galley slaves, we were ready with all but two dishes when the first people arrived.

The Menu:


New Year's Day: Hot Crab and Artichoke Dip


Chinese New Year - Chicken Wings in the style of Peking Duck


Valentines Day - Cocoa Rubbed Pork Tenderloin

A Michael Ciarello recipe, knocked down the cinnamon and increased the cocoa with nibs toasted and ground. Great simple sear-and-roast recipe, came out perfect and juicy.

Saint Patrick's Day - Reuben Egg Rolls

Homemade Russian Dressing not pictured

Easter - Bunny Deviled Eggs

Pickled carrots, yolks flavored with pickling spices

Ramadan Eid - Lamb and Pistachio Meatballs

When first cooked, these had a crispy, almost falafel-like exterior from the bulgur and nuts, but softened quite a bit from simmering all day in a tomato/broth sauce.

Memorial Day - Mediterranean Picnic Potato Salad

Feta, mint, basil, olives, sun-dried tomatoes, lemon-olive oil dressing. Made waaaay too much of this, gave away more than a gallon at Sue's church the next morning.

Independence Day - Little Hot Dog Things

Vienna minis, Pilsbury crescents

Rosh Hashanah - Beef and Potato/Cheese Knishes


Talk Like a Pirate Day - Cheese Plank

Camenberrrrrr, Havarrrrrti, Chedarrrr with peppers, Blue(beard), spiced nuts, spiced crackers, jam

Thanksgiving - BBQ Turkey Bread

Leftover thanksgiving smoked turkey, homemade cranberry barbecue sauce, onions, sweet potato, in a crust with cornmeal, sage and smoked gouda. We've got a whole ring left. Riff off a Nicole Routhier "Cooking Under Wraps" recipe I'd done before.

Christmas - Red Pork and Green Chile Cheese Tamales

Bought commercial tamale dough used only for the pork because it contained lard; the red salsa was from the dried chiles and broth the pork simmered in; the green chiles were Hatch from the back of the freezer from a previous trip to NM.

Cookies

Bottom Front: Red Velvet Cheesecake Brownies, Chocolate Crinkle, Pecan Crescent; Middle Front: Peppermint Thumbprint, Lemon Pecan Sandwich; Top Front: Cheese and Apricot Kolaches; Bottom Back: Cranberry Oat Bars, Millionaire Shortbread; Middle Back: Chocolate Pinwheel, Swedish Spice; Top Back: Pistachio, Salted Nutbars

Yum!

You and Sue are so creative. So impressive!

As usual - WOW!

Ohmigawd. I am stunned by the amount of diligent work you executed for this banquet.
I do not believe anybody needs to go this far.
I would have dined on a significant number of the prepared items.
Please accept my commendation to you.

pudgym29 wrote: Ohmigawd. I am stunned by the amount of diligent work you executed for this banquet.
I do not believe anybody needs to go this far.
I would have dined on a significant number of the prepared items.
Please accept my commendation to you.

Thanks. It's a challenge. It takes project management, an extra freezer, and a willingness to kill our social life for several weeks before.

Wow -- so clever, so thoughtful -- and, knowing you, I'm certain so delicious. Hope you had a great time. And hope next year you can spread out the holidays a little.

Looks great. Good cooking from Sue and Joel.