Annual Holiday Party Fare

This year, we forgot to take pictures of most of the food, but here's a rundown (I may be able to fill in a few pix later):
The closest thing we had to a theme was our trip to Nice.

1) Cheese plate. Cheeses from Mariano's in Arlington Heights. French Comte Gruyere, French Brie, US Blue (forget the variety, but nicely sheepy), 4-yr Dutch Gouda. Accompanies by Gaeta olives (couldn't find Nicoise, but didn't try that hard), oil-toasted almonds and fig jam from Nice
2) Nicoise Salad Deviled Eggs. Dressing recipe from Gourmet Cookbook: 3tbs grated shallot, 2tsp dijon, 2tbs chopped capers, 5Tbs olive oil, 1.5Tbs lemon juice, salt and pepper, 2Tbs minced parsley. Came out a bit greenish, but tasty in 13 eggs. Garnished with a slice of green bean, a sliver of cherry tomato, a gaeta olive and a bit of Italian tuna in oil
3) Hungarian Noodle Dessert from "Home Desserts" cookbook. Sort of a kugel-like prep. Noodles made from sieve-pressed cottage cheese, eggs and flour, in a beaten egg white batter with raisins.
4) Vietnameatballs -- From Time-Life Great Meals in Minutes (sub'ed chicken for beef) on lettuce leaves and rice noodles with two sauces and herbs
5) Vienna mini hot dogs in Pilsbury crescents
6) Mushrooms and red peppers in puff pastry from "Tapas" cookbook
7) Sushi rice salad from "Gourmet Today"
8) Potato and Lamb samosas from "Classic Indian Cooking" (Julie Sahni)
9) BLT Crostini per RAB and REB (homemade bacon and smoked or fried eggplant strips, tomato jam, aioli). The eggplant had a good bacony flavor, but a much softer texture.
10) Sesame Pork Roast in Phyllo from "Cooking Under Wraps" (Nicole Routhier)
11) Ahi Tuna Won-Tacos per Guy Fieri
12) Arepas from "Gourmet Today" topped with black beans, feta and pickled red onion

plus, 9 varieties of cookies and english toffee

JoelF wrote:5) Vienna mini hot dogs in Pillsbury crescents

Nice to see this old standby amongst the more complex upscale innovative deliciousness. I attended an amazing party a few weeks ago, gracious resourceful host who cherry picked best in city food and drink, along with making much of the food himself, including best I ever ate lox that he cured and smoked. Even with smoked in-house, by which I mean by the host, wagyu pastrami and olives hand stuffed with home-made sausage, mini hot dogs in Pillsbury crescents were enjoyed by one and all.

G Wiv wrote:Nice to see this old standby amongst the more complex upscale innovative deliciousness. I attended an amazing party a few weeks ago... wagyu pastrami and olives hand stuffed with home-made sausage, mini hot dogs in Pillsbury crescents were enjoyed by one and all.

Exactly.

At least we wrap good Kosher-style doglets by hand. No Vienna Bagel Dogs (the bagels are too doughy), no Hilshire Smoky Links (the high heat of the oven makes them like chewing liquid smoke-infused leather).

JoelF wrote:At least we wrap good Kosher-style doglets by hand. No Vienna Bagel Dogs (the bagels are too doughy), no Hilshire Smoky Links (the high heat of the oven makes them like chewing liquid smoke-infused leather).

L*quid sm*ke infused leather, shudder..... Bagel dogs are so-so at best, I go Romanian mini dogs hand wrapped in the classic Pillsbury crescent roll. Bovine in a Blanket