Friday, January 1, 2010

12/30/09 - New Years Eve Eve Celebration

With the end of 2009 only a few hours away but plans spreading my friends over a few states I decided to throw a party to celebrate New Years....a day early! My first thoughts we a formal dinner party with lots of courses and wine but in the end scheduling a sit down dinner around 15 people schedules is difficult and a cocktail type party seemed to fit better. Luckily Santa was very good to me this year and outfitted my kitchen with quite a few new goodies that I was very excited to pull out. From my homemade guacamole in my stone mortar and pestle , my lacey cake stand or my adorable appetizer plates.... some of you out there just might see your present in the pictures!

(sorry for the messy table but the party was already started and I didn't want to have another dinner with no pics!)

The Menu
crudites plate
cheese plate
baked phylo wrapped brie
hot spinach dip
spiced curry yogurt dip
red pepper cheese straws
Parmesan cheese sticks

sun dried tomato pesto palmiers

mini deviled crab cakes
sesame soy beef
chili lime shrimp
tomato and mozzarella crostini
cheezy garlic crostini

(dessert was graciously provided by some amazing friends)
coffee cake (by bethany)
chocolate fudge walnut cookies (by robyn)
carrot cake (from tova)

Most of these recipes were new to me as well. I found them in the Hors d'Oeuvres cookbook

Curry Spiced Yogurt Dip
6 tbsp mango chutney (found in the indian/ ethnic section of the store)
1 c cilantro- chopped
4 scallions - diced fine
2 limes
3/4 c cream cheese
1c plain yogurt (strain or greek style if you want it thicker)
1/2 tsp curry powder
1/2 tsp tumeric

1) mix all ingredients except salt and tabasco together and use blender to combine
2) add salt and tabasco to taste
3) refridgerate

1 jalepeno (seeds removed)
1 red onion
1 red pepper
3 avocado
juice of 2 limes
1/2 c cilantro - chopped
1 tbsp chili powder
1 tsp cumin
salt & pepper

1) finely chop (or use food processor) and combine peppers, onion and cilantro
2) in mortar and pestle combine pepper mix, avocados and lime and mix together
3) season to taste with spices
4) if storing, press plastic wrap to surface to prevent discoloring

Sesame Soy Beef Marinade
2 tbsp sesame seeds
2 scallions diced
juice of 1/2 lemon
1 tbsp honey
2 tbsp grapeseed oil
2 tbsp light soy
1 tbsp chinese hot chili sauce
salt & pepper

Lime Chili Shrimp Marinade
2 garlic cloves
1/2 " piece of ginger - grated
2 tbsp cilantro - chopped
1 tbsp chinese hot chili sauce
1 tbsp soy sauce
1 tbsp honey
3 tbsp lemon juice

1 comment:

Sandra said...

Carla, awesome. Saw the quacamole, looks awesome. Fabulous menu and everything looks delicious. Auntie

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