The holidays are over and nobody is thinking about food now, but I always post the photos and recipes to our Christmas feast that Carolyn Mueller and I put on for our LAFF Gal Pals. It is always held at Carolyn’s lovely home. This year we had a total of 12 at the table.
This is my third year helping Carolyn with the meal and I think this was the best one yet because it was uniquely our own creation, in terms of the recipes we chose. I really feel there is an art to planning a meal. We both worked hard to find the right combination of flavors, not to mention coordinating the preparation so that everything did not have to be in the oven at once! We did it, but it took us four hours to plan the menu.
We started with an inspiration recipe, a Sweet Potato Spoon Bread, that I had found in the December Better Homes and Gardens Magazine this year. It was easy to make and I knew it was a hit because I had already made it three times prior to this and everyone loved it. So that set our theme — a Southern Christmas.
- Seafood Dip in a Shell
- Cream Cheese and Pineapple on Celery
- Pepperoni and Boursin Cheese on Crackers
- Artichoke Soup
- Baked Ham with Marmalade-Horseradish Glaze
- Sweet Potato Spoon Bread
- Cranberry Mustard
- Orange-Cranberry Chutney
- Roasted Asparagus and Green Onions
- Pear and Cranberry Crisp with Cinnamon Ice Cream
As you can see in the photos below, the table Carolyn sets is exquisite. We are informal only in how we serve the food buffet style in the kitchen. This is my preference at my own home as well. Please remember to come back next holiday season and try some or all of these recipes. I guarantee it will be a hit with your guests.