I know it is a little late, but I just getting around to posting the food from the Holiday get togethers we did. While in the past we have thrown huge events, this year I just did a facebook announcement for folks to stop by on three different days during one weeks. I made dishes each night. Sparkling wine is always our go to drink during the holiday season. I did a Sparkling Cranberry Rose cocktail the first night. This was made with Prosecco, cranberry juice and sugar. it had a beautiful fuchsia color and a crisp taste.
The food items began with Spicy Pistachios seasoned with coriander, cloves and red pepper.
A green salad with carrot, raisins, strawberries, mushrooms and celery to mix in.
Garlic Bread made from a french loaf.
Cheese and Herb Mini Peppers. These were not vegan. They were made with goat cheese mixed with chives, basil, and tarragon and stuffed in mini sweet peppers. Since we were inviting guests over, I provided more options in addition to the items I ate.
The second night started with Cheese Decked with Fruit. I made two versions, one with cheddar and one with vegan cheese. The cheese was topped with raspberries and walnuts, then drizzled with honey.
I made an Onion Dip using vegan sour cream and mixed with fennel, onion and herbs. I had fennel, green onion, radishes, carrots, cucumber and zucchini for dipping.
The Spinach Spread was made with vegan cream cheese, lemon pepper, spinach, onion, roasted red pepper, Beyond Meat chicken, and vegan sour cream. This item was spread on nut crackers.
I made big loaf of Focaccia with Grapes that was vegan. As an accompaniment, I made a baked Brie and Artichoke Spread.
On the last night, I started with Whole Wheat Biscuits and made sandwiches with them. Some had ham and some had a vegan lunch meat. Real cheese was on the ones with meat and fake cheese for the fake cheese. An apple jelly was spread on top and a Cranberry Relish was spread inside.
I made some easy rolls from premade frozen whole wheat pizza dough. They were rolled in a mixed on poppy and fennel seeds.
Next was a Grapefruit Miso Salad made from romaine and spinach with chopped yellow pepper, tomato, mushrooms and grapefruit sections. The dressing was made from miso paste, rice vinegar and olive oil.
We had an Apple Slaw made with red cabbage, red grapes, apples celery and almonds. An Apple Cider Vinaigrette was used to dress it.
The final item was some Lemon Braised Baby Broccoli.