I took my own advice and decided to SIMPLIFY things a few days ago when I was feeling a little overwhelmed…give yourself permission, it’s OK! Everyone will still have a JOLLY time, and you won’t be exhausted…I axed a few things from the menu that were labor intensive and replaced them with simpler fare. I like to cook as much as possible 1-2 days before so I can relax and enjoy the fun!
Come on in and see what’s on our Christmas Eve Menu. All the recipes can be found at the end of the post.
First everyone will gather ’round the bar for Appetizers
STUFFED APRICOTS filled with blue cheese and walnuts {prepared day before}
PIGGY WREATH, kid and adult friendly! {quick prep this morning}
photo and idea from freefunchristmas.com
CHRISTMAS CRANBERRY SALSA
I got this inspiration from TALENTED Mary over at home is where the boat is she found the recipe in the 2012 edition of Christmas with Southern Living. I took her advice and got the sweet potato chips for dipping. This was fast and easy to do ahead to be ready for today!
PUFF PASTRY BITES from Ina Garten, the Food Network
I will set up a buffet on the kitchen island in front of the “Goodie Swap Tree,” replacing the pictured goodie packages with platters and bowls and casseroles.
The Main Event is a Grits Bar!
BAKED CHEESE GRITS
This photo shows the grits ready to be baked.
Toppings: GRILLED SHRIMP, PULLED BBQ PORK, BACON, ROASTED ASPARAGUS & MUSHROOMS
HOLIDAY SALAD
ORANGE ROLLS {Sister Shubert’s}
CRANBERRY PANETTONE {Whole Foods}
RED VELVET MINI CUPCAKES with peppermint bark garnish
I moved my Sweet Shoppe sign over from the Baker’s rack and created a little mini Sweet Shoppe as part of the buffet.
The Sweet Shoppe dessert tiers featured the peppermint bark garnished Red Velvet Mini Cupcakes, with the “Christkiss Tree, ” goodies saved from the goodie swap and some special cookies from my one of besties, BL, the Cookie Lady. The 2 large cupcakes came from Whole Foods, picked out by HHjr and Super Boy. It is going to be hard for guests to decide!
I made a big cheese grits casserole yesterday so today all I have to do is put it in the oven to bake. Guests will help themselves to their toppings of choice. HH and HHjr cooked and pulled the pork yesterday and I cooked the bacon, so all this needs is a little warm up. I will roast the vegetables right before we eat, and toss the salad. I made the cupcakes on Saturday. The salsa and the cupcakes served double duty as we served them at a cocktail party Saturday night.
Here are the recipes:
STUFFED APRICOTS
Ingredients
- 32 dried Apricot halves
- 1 oz cream cheese
- 2 oz. good quality bleu cheese
- 1/2 cup chopped walnuts
- 1 T butter
- 2 T sugar or brown sugar
Instructions
- Saute walnuts in small skillet over medium heat with the butter and sugar. Stir often, and watch carefully. Remove from heat as soon as the walnuts start to brown and caramelize.
- Set walnuts on a piece of wax paper to cool.
- Beat the cream cheese with the bleu cheese with a hand mixer until well blended.
- Mound a teaspoon of cheese on each apricot half. Top with chopped walnuts, pressing into cheese. Refrigerate overnight. Serve at room temperature. Makes 32.
CRANBERRY SALSA
Ingredients
- 1 12- oz. package of fresh cranberries
- 1 small Gala Fuji, or Braeburn apple, cubed
- 1 medium size jalapeño pepper seeded and quartered
- 1/4 cup superfine sugar
- 1 tablespoon orange zest my addition
- 1 green onion finely chopped (I used half a shallot)
- 1 tablespoon fresh lime juice
- juice of half an orange instead
- ½ teaspoon salt
Instructions
- Pulse the cranberries, apple, and jalapeño pepper in food processor until coarsely chopped, stopping to scrape down sides as needed.
- Transfer to a bowl; stir in green onion.
- Add sugar and remaining ingredients, stirring well.
- Cover and chill 2 – 24 hours, the color will deepen the longer it chills. Stir before serving with sweet potato chips or cinnamon sugar pita chips.
- Makes approximately 2 ½ cups, so you may need to double this for a crowd.
PUFF PASTRY BITES
Ingredients
- 1 boz 2 sheets frozen puff pastry such as Pepperidge Farm, defrosted
- 2 tablespoons Dijon mustard
- 1/4 lb thin slices of quality salami or ham
- 6 ounces Gruyere cheese grated
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 425 degrees. Place a piece of parchment paper or silpat on a sheet pan.
- Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. .
- Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border.
- Arrange the salami in overlapping layers on the mustard and sprinkle the grated cheese evenly on the salami, also avoiding the border
- Brush the border with the egg wash.
- Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges.
- Use a fork to crimp and seal the edges. Brush the top with the egg wash, cut three large slits for steam to escape.
- Bake the pastry in the center of the oven for 20 to 25 minutes, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm. Makes about 25 squares.
BAKED CHEESE GRITS
Ingredients
- 2 1/2 cups chicken broth
- 1 1/4 cups milk
- 1 tsp salt
- 1 cup quick cooking grits
- 1/2 cup butter
- 1-2 green onions sliced
- 8 oz Velvetta cut into cubes
- 1 tsp garlic powder
- 1 1/2 cups Vermont white Cheddar grated {6 oz}
Instructions
- Bring broth and milk to a boil in a large saucepan.
- Slowly add grits and salt. Return to boil and cook 1 minute, stirring in butter.
- Reduce heat, cover and cook for 3-5 minutes until thick and creamy. Remove from heat.
- Add onions, cheeses, garlic to grits and stir to melt and distribute cheeses.
- Pour into an 8×8 sprayed casserole dish.
- Refrigerate or bake at 350 for 45-60 minutes, until bubbly and golden. Serves 6-8
GRILLED SHRIMP
Equipment
- grill
Ingredients
- 6 Tablespoons molasses
- 6 Tablespoons orange marmalade
- 6 Tablespoons lime juice
- 2 Tablespoons honey
- 1 Tablespoon garlic minced
- 1 tsp red pepper optional
- 2 pounds large fresh raw Shrimp shelled and deveined
Instructions
- Mix together all ingredients except shrimp.
- Microwave sauce for 1 min.
- Skewer shrimp and brush with sauce
- grill basting with sauce, until just done, being careful not to overcook.
- Plan on 4-6 shrimp per person, 2 lbs should be enough for 8-10 people.
HOLIDAY SALAD
Ingredients
- 4 cups fresh baby spinach leaves torn
- 4 cups spring mix
- 6 cups romaine lettuce torn into bite size pieces
- 8 fresh strawberries sliced
- 1 cup dried cranberries
- 2 cups mandarin oranges or chopped fresh oranges
- 2 granny smith apples peel on, diced
- 1 cup buttery sugar almonds*
Instructions
- Put greens into a large salad bowl
- Add the fruits
- Just before serving add the almonds and toss with your favorite vinaigrette or oil based dressing. I like to use Cindy’s Kitchen, Wild Maine Blueberry from Whole Foods. 12 servings
Notes
RED VELVET MINI CUPCAKES
Equipment
- mini muffin pan
Ingredients
- 1 box Red Velvet Cake Mix
- 1 package vanilla instant pudding
- 1 cup sour cream
- 3 large eggs beaten
- 1/2 cup milk
- 1/2 cup butter melted
Instructions
- Combine ingredients and mix until well incorporated.
- Scoop into lined mini muffin tins and bake according to directions on cake mix. This makes about 5 dozen mini cupcakes.
- Cool cupcakes and then add icing
Notes
FAVORITE BUTTERCREAM ICING
Ingredients
- 1 box confectioner’s sugar
- 1 stick butter softened
- 3-4 T milk
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
- Cream butter and sugar together and add milk, and extracts.
- Beat until it is the proper consistency. Enough for 36+ minis.
- After icing the cakes, top them with some chopped peppermint bark
Thank you for joining us on this special day! We’re not through yet, stop by tomorrow for our formal Christmas dinner menu!
I can’t wait to see the little ones sitting here with the elf on a shelf!
The adults have a jar of Rosemary Salt to take home, and the children get a candy cane and some carrots for Santa’s reindeer
The painted glassware is from JMdesigns Gallery
I’m joining
the Tablescaper for SEASONAL SUNDAY
Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY
Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY
The Gunny Sack for WHAT’S IN THE GUNNY SACK?
Savvy Southern Style for WOW US WEDNESDAY
Rattlebridge Farms for FOODIE FRIDAY
The Everyday Home for “Better Late than Never” Thanksgiving inspirations
Alderberry Hill for Make the Scene Monday
The Dedicated House for Make it Pretty Monday
check out these amazing blogs!