We hosted our church board on Thursday evening for a little Christmas get-together. After their regular monthly meeting everyone joined together in our living room for eating and fellowship. This was our way of thanking them for their service and leadership to our church and it’s mission. The menu included:
We also had Kale, Pepper and Onion quiche. I forgot to take a picture of the finished quiche, but took a picture of the completely cooked and intact egg yolk we found after the quiche had been eaten.
For dessert we had Fruit Cake
*Pretzels dipped in white chocolate and sprinkles
Kaitlyn helped place the food. We also served *Grinch Punch. It’s in the top right corner of the table.
We also made two kinds of chocolate bark. First was this milk chocolate and mint, which I don’t have a picture of. The second was *white chocolate with toasted almonds and cranberries drizzled with dark chocolate.
Grinch Punch: Place one 1/2 gallon of Lime Sherbet in a punch bowl and pour 2 liters of Sprite over the top. All done.
Cranberry Compote: Place 1/2 bag of frozen whole cranberries in a kettle with 1/2 cup of white sugar and 1/4-1/2 cup water. Boil until cranberries pop and mixture thickens. Stir frequently.
Dipped Pretzels: Use coating chocolate for dipping anything. It will melt more smoothly, coat well and harden fast.
White Chocolate Toasted Almond Cranberry Bark: Step 1, using 1/2 cup of sliced almonds place in frying pan with scant amount of melted butter and toast slightly. Set aside. Step 2, Melt one package of white chocolate chips or coating chocolate. Spread warm chocolate on parchment paper lined cookie sheet. Immediately spread 1/2 cup toasted almonds and 1/2 cup Craisins. Step 3, Melt 1/2 – 1 cup of dark chocolate. When melted drizzle over white chocolate, almonds and cranberries. Do not stir. Set in freezer or refrigerator overnight. When hardened break into small pieces and serve.