Monday, December 5, 2011
GREAT FRIENDS, GREAT FOOD, FABULOUS CHRISTMAS PARTY!
Weeks of planning it was finally here. Our home was filled with good friends & Christmas Cheer.
The Christmas Faeries had lit every room, the snowmen were twinkling.
The Menu was written.
The dishes were ready.
The carolers sang as the guests came through the door.
They filled the Christmas Card Frame, our hearts and much more.
The Tapas was delicious, I highly recommend it. The house was humming, it was quite a sight.
Our dear friends left happy, full of Yuletide Joy. And with the twinkling of the Christmas star it was once again a ...........
Yes, our Christmas Party was wonderful. The weather was perfect, no Christmas lights burned out. The Tapas was such a success I have no idea what to do for 2012. Yes I do plan that far ahead. It was so nice because I put the food out and we just ate all night long. We talked, we laughed it was a great time. It is the first party of the Season for everyone and it is something everybody looks forward to. I highly recommend making Tapas if you haven't before. As you can see by the menu there was a lot of food but it is one of the less stressful meals I have prepared. I made 2 amazing tapenades which I will give you the recipes for. They were so yummy and plentiful. I look forward to hearing about all of your Christmas Cheers over the holiday season.
Gently fry in olive oil 4 onions. When they soften add 2 containers of sliced mushrooms. Then add 2 containers of small tomatoes. Add more olive oil as you go to keep things moist. Lastly as one large jar of rinsed green olives sliced. Then a jar of Kalamata olives. Add salt and pepper and a little sugar to taste. Scoop out with a slotted spoon so you do not have a lot of oil in the Tapenade. I reserve the oil and used it for the other tapenade. This oil is full of flavour so you can also you it for chicken or pork. This will last in the fridge for a couple of weeks. Serve at room temperature on slice crusty bread, I like to dip mine in olive oil and put it under the broiler until golden brown.
In Olive oil gently fry two sliced eggplants until soft . Add 2 onions and fry until soft as well. Add one jar of drained, rinsed roasted red peppers sliced. Lastly add a jar of rinsed chopped black olive usually Kalamata. Do the same as the olive tapenade with the slotted spoon. Add salt, pepper and a touch of sugar to taste. If you like your tapenade spicy add some hot peppers sliced. Store in the fridge for a couple of weeks. Serve the same as the olive tapenade.