What's everyone making for the holiday? We have 4 couples coming over and I haven't a clue

Oops, I almost said "What holiday?" smileys/smile.gif We will be doing ribs on one day, and I want to try

something new for the other, so I will keep an eye on this thread for some ideas.

 
Here's my plan so far

My parents and sister are coming in on Saturday.

So I will have Ribs, blueberry muffins (a family quirk with bbq), chinese cabbage salad, cheesy potatoes? or beans. Maybe cake or brownies for dessert (what cake? no idea!)

Need to have an appetizer or two ready, so will probably make a shrimp / crab butter to have on hand, crudites with dip, and maybe a bruschetta dip.

Going to make a raspberry coffee cake for breakfast the next morning.

Monday is the traditonal brats with fixings smileys/smile.gif

 
my menu includes:

Pepper Jelly Tarts
Stuffed Mushrooms

Beef tenderloin with red wine reduction (from this site)
Garlic roasted mini potatoes
Green Beans with almonds and lemon
Mini skewers of tomato, bocconcini, basil

Dessert - still deciding - perhaps lemon poppyseed cake

I had a dinner party last weekend and served the herb crusted flank steak with olives and tomatoes. It was a hit.
Looking forward to hearing other ideas.

 
I've posted this REC: Saturna Spiced lamb before and have not many takers; probably due to

the seemingly odd ingredients. We really love this preparation, and I recommend it--served medium rare. This recipe is Bahamian.

Saturna Spiced Lamb

Serving Size : 6

1 5-pound leg of lamb -- (4-5 pounds) fat and fell removed, boned and butterflied
1/2 cup soy sauce
1/4 cup tomato paste
1 1/2 tablespoons worcestershire sauce
1 1/2 tablespoons dry mustard
1 1/2 tablespoons lemon juice
2 teaspoons sweet paprika
1 1/2 teaspoons chili powder

3 tablespoons honey
3 tablespoons plum jam

1. Place lamb in lg. glass casserole. Mix soy sauce, tomato paste, Worcestershire sauce, mustard, lemon juice, paprika and chili powder in a small bowl; pour over lamb. Turn lamb to coat all sides with marinade. Let stand, turning once, 1 hour.

2. Drain meat from marinade & scrape off as much of the marinade as possible from the boned lamb. Mix reserved marinade, the honey and jam. Coat meat with some of this sweetened marinade.

3. Charcoal broil lamb till medium rare, basting occasionally with marinade. Watch lamb closely because the honey glaze has a tendency to over-carmelize (burn).

4. Let meat rest for 15 - 20 min. before slicing as one would London Broil.

 
Hi emtd, would you mind posting the pepper jelly tarts and stuffed mushrooms?

I have an abundance of chiles in my garden this year. I always make a batch of my Aunt Emme's Jalapeno Pepper Jelly and look for ways to use it up. Your menu sounds fabulous! Thanks!

 
I love this recipe - for entertaining - it looks very pretty on a platter

and I prefer to serve individual appetizers.

PEPPER JELLY TARTS

2 cups shredded cheddar cheese

½ cup softened butter

1 tsp. paprika

1/8 tsp. cayenne pepper

1 cup flour

2/3 cup hot pepper jelly

Using medium speed of an electric mixer beat together cheese, butter, paprika and cayenne until blended. Stir in flour just until mixture forms dough. Shape into 30 small balls. Press each ball into a mini muffin cup to form a tart shell. Spoon l tsp jelly into centre of tart. Bake 400 for l0 minutes or golden brown. Cool in pans 5 minutes. Remove from pan (I find it easiest to run a sharp knife around edge and then use a spoon to lift out)

Cool on rack. Serve warm or room temperature.
Baked tarts may be frozen (I have never tried this)
Betty

 
thank you PatNoCal - for posting the link

I realized later that I had forgotten to do that.
Betty

 
Agreed. They served a poor quality at least once a week when I was in college and now I can't even

stand the smell of it.

 
My mom felt the same way--until I started making it this way. If you ever want to try it again, ...

cook it to medium rare or medium, trim most of the fat (which makes it smell "lamby", buy American lamb (it is milder).

 
I buy American and DH likes his lamb rare. I don't think I'll ever get past it and with the price of

lamb- I really don't mind. Now if I could only learn to hate lobster!

 
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