Your menu sounds perfect to me, I do llike everything and tend to want to upscale the "usual". How about a trifle for dessert? That can be made ahead and is always a hit at my house. I use the roasted pear with amaretto recipe from Epicurious. I only made the custard in the recipe once though and then switched to the one with Bird's powder. If you didn't want the liquer in it, I'm sure you could sub something else

Hi Louise. Thanks for the reply! I was just thinking about a trifle myself. I remembered the eggnog tiramisu trifle I've made for Thanksgiving a few times years ago. Tasty and elegant, but easy to eat. I'll go back and look at that Epic recipe and the one you mentioned.

I just remembered that they'll be a few kids here. Maybe I'll make my cream cheese swirl brownies also. Then the kids will be sure to have a sweet they'll eat.

I like your description of upscaling the usual. I have a difficult time with "usual". I'm working on that issue, though. ;)

I like the roasted Tenderloin, have some on Crostini with a Wasabi Mayo, then your Tapenade plays right into it.

What about Hot Mulled Cider? Apple Juice, Cinnamon sticks and a few cloves, tastes great, makes the house smell wonderful.

Dessert, freshly baked Strudels with frozen Puff Pastry. Various fillings, already to bake and waiting in the fridge, a little eggwash and into the oven. Served freshly baked and warm and you have a hit!!

Sounds like a fun party.

Steve

If you think they won't eat the arugula, how about a Caesar salad? You can prep the day before and toss as they walk in. Or a potato dish like scalloped or gratin? Warm on a cold night.

Your menu sounds wonderful, so you have nothing to worry about. Back away from the ledge.

I love tenderloin but is it a buffet--as in how knife and forky or plate in lap for cutting of meat? Tenderloin needs a good sauce and then there is the rare vs. well done. Tenderloin is impressive but what about non meat eaters? Just playing devil's advocate. What do you think of a fancy vegetable lasagne or veggie terrine of sorts? The kids like pasta and so do non meat eaters. It will all look great in your fab kitchen, Breezy.

P.S. I guess I am thinking of a layered loaf thing of pasta, veggies, cheese or fancier, but tasty, glue, in addition to the meat. How many ppl, and refrigerators?

I love tenderloin but is it a buffet--as in how knife and forky or plate in lap for cutting of meat? Tenderloin needs a good sauce and then there is the rare vs. well done. Tenderloin is impressive but what about non meat eaters? Just playing devil's advocate. What do you think of a fancy vegetable lasagne or veggie terrine of sorts? The kids like pasta and so do non meat eaters. It will all look great in your fab kitchen, Breezy.

P.S. I guess I am thinking of a layered loaf thing of pasta, veggies, cheese or fancier, but tasty, glue, in addition to the meat. How many ppl, and refrigerators?

Potato salad with salsa verde. Will fill people up.

If they're picky, will they eat tapenade? A lot of people don't like anchovies etc.

Not easy! Good luck.

This post was edited by islay_corbel on Thu, Dec 12, 13 at 2:17

It all sounds delicious! Please share your recipes when you can!
The eggnog trifle, tapenade and tenderloin sound divine! If it was my group, they're probably be looking for some type of "plain" pasta or salad. Many aren't adventurous or "allergic" LOL

I know cookies seem too simple, but what about mini pastry, pies baked in mini cupcake tins...you know, those little pecan tarts, lemon curd filled tarts, pastry brushed with melted chocolate filled with a cream and a strawberry (maybe inedible this time of year tho) on top. I do a tart with a cream filling topped with kiwi and pomegranate seeds. Mixed with the squares of your brownies, mini tarts would look festive and are easy to eat.

What i understand from your description is that you enjoy taking it a step further than most would, and good at it. Lovely menu.
With tv cooking shows and food network popularity, many seem to enjoy watching but don't actually prepare for themselves. Offering something 'exotic' might be fun for some?

I have a habit of going a bit overboard but it does cover all the needs of picky eaters or food restrictions. A raw and blanched end of the buffet with crudite. Lots of veg and blanched asparagus, haricot vert, roasted cauliflower, etc, with warm Banga Cauda, (i've used the same Cafe du Monde can, pierced with hammer and nail pattern, tea light inside, bowl on top... for years. )
And another one or two safe dips like a goat cheese, yogurt, herb and honey.
Sweets and nuts at the other end...pistachios, chocolate covered this-n-that. Things for those that just like to pick. Your trifle idea would be nice as the star at that end.

The middle is the substantial protein like your beef. I usually make it easy with a ham and have a basket of rolls, horseradish mustard mayo. (i prefer your choice)
Recently bought red tipped boston lettuce. So good and buttery this time of year since my garden variety is gone till next spring. I do buy cherry or grape tomatoes during the winter...cut in half and tossed with a bit of ac vinegar or white balsamic and/or honey does give them a hint of a garden tom. (sorta). Fantastic with fresh tarragon.

Kids. No matter what i have...cute little cupcakes from a good Manhattan bakery...they always go for my snack drawer...a bottom drawer at the end of a counter run...it is tin lined with a sliding tin lid meant for bread...but it always has tiny packages cartooned from the health food store or asian market, (pocky). Kids love little packages and all my neighbor and friends children LOVE that drawer.
Making my own Pocky sticks this year but they will most likely want the packages.

Now i want to see your kitchen. Is it a new renovation?

Here is a link that might be useful: Marcella Hazan's Bagna Cauda

I'll play the part of the "non adventurous". I have never had anything on your menu except the desserts. I don't like vinaigrettes. I 2nd the suggestion to add a hot pasta or potato.

This post was edited by debrak2008 on Thu, Dec 12, 13 at 7:20

Thank you all for great comments.

Steve--I like your suggestion of the warmed cider. I found one Iiked last year. Thanks for the reminder!

Pkramer--Ceasar is a good suggestion. I thought about a warm potato dish, but I guess I was too focused on what would happen if it cooled too much. I have a yummy blue cheese scalloped potato dish from Kathy Casey that guests always love. It would go well with the meat also.

Westsider--Hi there! I have enough table seating that I'm not worried about the knife/fork issue for the meat. The meat has a tasty viniagrette and I'll take the suggestions of a horseradish mayo sauce to go with it. No vegetarians in this group. I think we're down to about 13-14 adult guests, so manageable. Just my 36" BI fridge and a regular size one in the garage for overflow. (P.S. I'm actually getting a tad closer to finishing my kitchen. I think I found THE backsplash tile finally! Some samples of the tile in the correct size should be here today or tomorrow. I plan to use trick of photocopying and taping them all over the wall to make sure. I'll post pics in Kitchens when I get it done.)

Islay--I don't very often make potato salad. Do you have a good recipe? I made tapenade for a school year kick-off party for about the same group. Some tried it and loved it. Some didn't. My husband and kids love it so I know it will get eaten.

Compumom--I will share my recipes. Just after I get through tomorrow night! :)

Olychick--Hi neighbor! I wish I had more time so I could take you up on your suggestion. At this point with the party tomorrow night, I don't have much time. I also need to bake cookies for DD's Christmas program tonight and help DS finish his world's fair presentation (complete with black sticky rice pudding) for tomorrow. I'll file away your idea for another time! Can you share your tart cream filling recipe? And you're right about the strawberries. Nothing this time of year compares to in-season Spooners or Johnsons!

Sleevendog--A veggie tray for picky eaters and the kids is a good idea. I'm going to try the Banga Cauda for my family Christmas party. Sounds delicious! (The Cafe du Monde reference makes me think you're in NO, yes?) I purchased the beef yesterday at Costco so I'm committed there. And thanks for the reminder about the kids. I found out there'll be a couple more than I thought so I need to be prepared. My kids eat just about anything so I forget how picky other kids can be. What are Pocky sticks?

My kitchen is a recent reno. Most was completed two years ago, but I still don't have light fixtures or a backsplash. Here's a photo. If you click on it, it'll take you to my photobucket account with more pics.

Debrak--Hi! You gave me a good smile. Thanks for second on the hot potato dish. I'm adding my blue cheese scalloped potatoes to the menu now. And I'll add some fresh and blanched plain veggies also.

Glad you smiled. The folks with simpler tastes will smile too.

What an exquisite kitchen with a stunning view! A perfect place to entertain and also enjoy your guests while you cook -- "am cooking through any type of holiday or party gathering I host." I can envision that.

I was interested to read the more seasoned posters comments and agree with their suggestions. I just wanted to say that because our family has sooooo many food intolerances, allergies etc. (I'm allergic to nuts) I try to have one or two basic vegetables, simply prepared and rolls. In fact, one of the first things to go in my house is steamed carrots, although they are cut on the bias:) I hate to draw attention to myself passing things up, don't want to explain sometimes, and don't want the host/hostess to think I don't care for anything. The fact of the matter is although I cook a lot for others and like to, I usually more enjoy the social aspect than the food when I'm a guest.

Looking forward to hearing your final menu and the success of your event!

Cathy in SWPA

Gorgeous! Such a good layout. I adore simplicity and a nice tight triangle to work efficiently and actually enjoy it. Colors can come and go easily, with family and friends personalities, seasonal veg and fruits and fresh flowers.

Pocky is a Japanese snack...

Here is a link that might be useful: pocky

Ah, Pocky. Every kid I know loves the stuff, my girls did too when they were younger. Heck, they still do!

I think the menu sounds delicious, and I second (or third, or whatever) the suggestion of the potato dish. I'm not much of a salad eater and don't care for vinaigrette, but I'd eat the Caesar, so I'm with Peppi on that too.

The eggnog trifle sounds good and fancy enough that it would stand up to the tenderloin, along with some brownies or cookies for the kids.

I do think some rolls or popovers would go nicely with your menu, if you are inclined, or even Yorkshire puddings.

Beautiful kitchen, BTW, and welcome to the Cooking Forum!

Annie

Breezy, you nailed it! Sounds wonderful, comfortable, delicious and special in your abb room. You saw some tile and you are gonna leave the abb club? The roast beef, blue cheese scalloped pots and all the other stuff will be a hit. Enjoy the party and try to put your feet up a little bit in the coming weeks.

Westsider--Yes, I found a Pratt and Larson tile. I was supposed to get a couple of samples in the correct size and color last week, but they messed up my order again. I'll post pics when it gets here, unless they have another "miscommunication" at the showroom.

The party was a success!! I'm not sure what happened with the people who made comments over the last months about arugula being a nasty weed and that capers were sickening, but everyone ate, and ate, and ate, and enjoyed the food! The woman who couldn't believe she ate capers stopped in her tracks when I told her that she also ate anchovies in that tapenade so loved so much. I received lots of praise during and after the party. Thank you all for your help.

Most importantly, everyone, including me, had a great time. The group was smaller than expected as none of the husbands came, and a couple of families had the flu strike them at school that day. I think it all worked out for the best as we women just gathered in the kitchen to laugh, listen to Christmas music, talk, and eat apps while I finished plating and garnishing the main course. It was just how I hoped it would be.

I ended up spending more time the night before on my son's project and having another commitment at my son's school that day, so I had to adjust the menu a bit to accommodate less cooking time.

For apps I did a sour cream, herb, and cucumber dip with fresh veggies and blanched haricot verts and asparagus as suggested. I also did tapenade with crostini and Kathy Casey's sexy baked olives and feta.

For the main course I did the cold beef fillet with sherry wine vinaigrette served on arugula with shaved red onions, haricot verts with walnuts and lemon vinaigrette, scalloped blue cheese potatoes, and the citrus salad with mint sugar.

For dessert, I made the eggnog tiramisu trifle, cream cheese swirl brownies, and leftover lemon ginger cookies.

We drank lots of prosecco, wine, and the hot buttered rum I made for the first time. The kids drank the spiced apple cider. I also had a beverage dispenser filled with water, lemons, and cucumber a friend termed "spa water." Sounds so snobby to me. ;)

For compumom, here are the three recipes for which you asked.

Eggnog Tiramisu Trifle
http://www.epicurious.com/recipes/food/views/Tiramisu-Eggnog-Trifle-108981

Tapenade
In a food processor, pulse 1 garlic clove and 1 t fresh thyme leaves until minced. Add 1 1/4 c pitted kalamatas, 4 drained anchovy fillets, 2 T capers, 2 t lemon juice, and about 4-5 T EVOO and process until coarsely pureed. It's best fresh, but can keep a couple of days in the fridge.

Cold Fillet of Beef with Sherry Wine Vinaigrette

And here's the Sherry Wine Vinaigrette. (Sorry I couldn't find these in electronic form anywhere online.)

Your kitchen is pretty close to my dream kitchen, albeit that I would probably find a way to ruin a marble countertop, so it is not in my dreams, lol! I love the tray storage!

Breezy, the menu and the kitchen are a dream...a dream party. I looked at your photos again and they are even prettier now, and I don't know why. Oh yeah, the stools are a seamless zen match. Peaceful. Kitchens can be and are chaotic, but not yours. And that you do the prep in advance and you are generally a hard, smart worker to give the illusion of peace, well, dear Breezy, it all worked wonderfully. I'm glad you enjoyed the party, too.

My two cents, I don't care much for tile back splashes,even tho they are uber popular now. I like plain old paint. Maybe I remember the nasty chore of removing the 70's mosaic tile from dil's backsplash and it war,nt so easy, nope. And your room looks finished and calm and undated. I like modern which explains my goals.

Very thoughtful of you to include updated info re the durability. Ok, your room just moved into my top five...gizmonike is also up there, if you remember. perfect for catering. The woods are gorgeoso. Love the runnels, crystal knobs..it all works so well together. Love love. Thanks for posting. You're a good girl, Breezy girl.

Lovely kitchen!
This is too late for your party - I lost this thread!!! but here's the recipe for the salsa verde if you fancy trying a potato salad. It's really good with roast beef or lamb.

1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
1 clove garlic, peeled
2 tablespoons capers, drained
3 cornichons
2-3 anchovy fillets, finely sliced
1 heaped tablespoon French mustard
4 tablespoons extra virgin olive oil
1-2 tablespoons red wine vinegar
sea salt
freshly ground black pepper

Just chop (by hand) and mix

Breezy, what a menu! Everything sounds so wonderful...those potatoes sound particularly delicious. Hmm...maybe beef tenderloin would be a good choice for Christmas eve. Did you serve the beef chilled from the fridge, or room temp?

Your menu sounded pretty darn good to begin with, but when you suggested adding the blue-cheese potato dish, my mouth actually started watering, imagining how well that would complement the rest of the meal. Sounds like it was a big success.