How do you keep the beef tenderloin and bisque shooters warm?Heavy apps that we go through over the course of the night. My sister will also come up with some kind of "specialty cocktail"....and my husband and I always bring a bunch of nice wine. This is my family, my sister's in-laws, assorted friends of theirs....so it's a big group. A sit down meal doesn't work for this crowd. This year we're doing:
Crostini with beef tenderloin, horseradish aioli and caramelized onions
Cacio e pepe arancini
Crab cakes with a lemon aioli
Lobster bisque soup shooters
Sausage stuffed mushrooms
Goat cheese, bacon and caramelized onion tartlets
A big chopped salad with roasted veggies (for those who don't do dairy or meats)
And then on the table there will be a big cheese platter with nuts and chutney as well as some charcuterie.
Guests usually handle desserts.
My sister and I will prep all of this the day before and then we reheat and assemble in batches through the night. We switch out some of the apps each year, but tend to stick with the "hits". My husband does the wine shopping. My BIL gets the cheese/meat platters and bread from "up north" in NJ....because they have better bread. We have it down to a science at this point.
That sounds lovely!Christmas Eve is our biggest church service of the season; no services on Christmas Day. The time varies; sometimes morning, or early or late evening. Afterwards we often have company or go to someone else's house. None of us serve a sit-down meal - it's always fancy hot appetizers and cold trays and tons of festive sweets.
We have a few of these electric warming plate thingies.....got them several years back, from Amazon I think. We set them up on a buffet and keep adding warm appetizers to that. We keep the bisque warm in a crock pot, and will just fill up about 8-10 "shooters" as people hit the food area and refill as necessary. Word gets around that the food is out and people hit it pretty hard that first go round, and we just replenish as we go. My sister has a big double oven and a warming tray too...so a good set up for this kind of entertaining.How do you keep the beef tenderloin and bisque shooters warm?
Do you make your own pierogi? Honestly, I have no idea what we're doing this Xmas eve. It's different every year. Sometimes we're running around and just grab Taco Bell, other years we have our Scheiß together and have something more elaborate, other years we say "chuck it" and go to the bar. It all depends on what happens that day and our mood.
Restaurants and bars are open Christmas Eve where you live? Most things close by 6 pm or so here. Maybe Tim Horton’s is open.On Christmas Eve we eat lunch at my aunt's house. We have turkey/ham sliced for sandwiches/veggie tray/chips/etc. Christmas Eve night, DH and I go out to dinner. This year we have a reservation at a nice steakhouse.
Yes, a few. Mainly here in town which is even better as we can walk to them.Restaurants and bars are open Christmas Eve where you live? Most things close by 6 pm or so here. Maybe Tim Horton’s is open.
I used to make my own pierogi, but I haven’t for about five years now. I get them from a local Polish deli.Do you make your own pierogi? Honestly, I have no idea what we're doing this Xmas eve. It's different every year. Sometimes we're running around and just grab Taco Bell, other years we have our Scheiß together and have something more elaborate, other years we say "chuck it" and go to the bar. It all depends on what happens that day and our mood.
That's great! Do you like them with meat or potatoes? I took a class in Krakow last year to make them and they are very easy.I used to make my own pierogi, but I haven’t for about five years now. I get them from a local Polish deli.
Most of the pierogi I made were actually mushroom, or sauerkraut, or spinach. Only occasionally with potato. I never tried meat pierogi.That's great! Do you like them with meat or potatoes? I took a class in Krakow last year to make them and they are very easy.