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Christmas Party Food

A Christmas party can be a major undertaking or an unassuming gathering of friends. Be sure you plan ahead, since Christmas is a bustling time of the year for everyone. Christmas Carnivals offers information on Christmas Party Food. Map a plan for your party. Decide whether you want a big bash with a bartender, catered food and a DJ, or if you'd rather have a casual evening with friends - or something in between.

Consult party books and decide on a budget before you make up your mind. Decide on a carte du jour. If you are having the meal catered, consult with the caterer and choose a menu, or plan your own.

Lamb, red wine and rosemary casserole with herby potato stacks and braised red cabbage is a party cuisine prepared with shoulder of lamb, seasoned flour, red wine, beef stock, rosemary sprigs and red currant jelly, chopped thyme and red wine / sherry vinegar. Preheat the oven and add the lamb. Fry till brown, cook in batches if need be.
Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. Serve immediately or turn the oven low and keep warm for up to 30 minutes. To make the cabbage - melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Serve straight away, keep warm in a low oven for up to one hour or cool and reheat. Surf Christmas Carnivals Christmas Party Food.

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