Earlier this year, we donated a dinner for eight and a Christmas house tour to the local library’s annual fund-raising auction. Last night we were honored to host four couples for that dinner.
Our guests enjoyed appetizers (mozzarella pearls, feta cheese, olives, cherry tomatoes, pickled red peppers and crackers with ranch dip) in the living room while DH shared the history of the house. Then he gave them a tour of the house while I put the finishing touches on dinner. For dinner, we served:
- Pear-Walnut Salad
- Marinated Pork Tenderloin
- Baby Baked Potatoes
- Green Beans with Mushroom Sauce
- Glazed Carrots and Parsnips
- Homemade Rolls
I use 1/4 c. vegetable oil and 1/4 c. olive oil instead of the 1/2 c. vegetable oil called for in the above recipe.
I boiled the potatoes, then pinched them open, as described in the above recipe. I didn’t top them with sour cream. Instead, I poured a little olive oil on each potato and topped them with salt, pepper, and finely chopped fresh parsley and rosemary, then placed them in the oven until the tops were crispy and browned.
I double the recipe, but use the same amount of yeast as it calls for in one recipe, then let them raise twice. Takes about two hours, start to finish.
And for dessert, White Almond Sour Cream Cake with wild berry filling and buttercream icing, garnished with almond bark snowflakes…
And Speckled Chocolate Cake with chocolate ganache filling, chocolate buttercream icing, and Christmas Mice as a garnish…
After a very busy day of preparation, with the help of DD#1 and DD#2, the evening went off without a hitch. Our guests enjoyed both the house tour and the Christmas dinner. We thank them for their generous donation to the library! It was an honor to have them in our home.
~~Rhonda
