Advance Arrangements

This time of year is impossible. No sooner do I get the annual letter composed and the band concert is done- BUT next is dear hubby's investment club holiday party, then the quilt guild holiday party and then OLLI's holiday luncheon and then.....is there no end to the demands?

I needed some Really Simple Solutions to all those Pot Luck notions for parties and I think I've solved two of them.

For the Investors:
A disposable platter with a fillet of smoked salmon, garnished with lemons and capers. Then I prepare three sauces:
1. Tartar sauce made with fresh lemon juice.
2. Horseradish and sour cream - proportioned anyway you like.
3. Louie Sauce (pink). A base of Hellman's mayo and Heinz 57 Cocktail sauce to which I add chives, pickle relish and chopped, hard-boiled egg whites. Don't ask who Louie is; this was the served on Crab Louie Salad at Harrah's in Tahoe. That was my summer of working between junior and senior year in undergraduate - way back when. But that's another story.

Pack the sauces in small jars for travel. Let the charming hostess pick the sauce bowls and serving utensils and enjoy yourself at the party.


Now for the Quilters' Guild:
This is a toughie since the display of abundant sweets and desserts that I cannot and will not eat will be over-whelming. Not that I am prone to just carrot sticks but I think I can do this and not over indulge. Will use pecans as the southern pecan halves are the biggest and best ever!
Found this listening to podcasts while walking at the gym:
from www.thesplendidtable.com with Lynne Rossotto Kasper.

Candied Walnuts, from "Cookrichard," Richard Freyburger

I love using candied walnuts or pecans in salads, particularly spinach salads. I think they add terrific flavor and texture to almost any salad. They can be used for a lot of other things, too—I sprinkle crumbled candied pecans on top of a lot of cream-style or squash-style soups.

1 pound shelled walnut halves (or pecans)
2/3 cup powdered sugar
1 teaspoon salt
2 pinches (approximately 1/4 teaspoon) cayenne pepper or chili powder (optional)

In a large bowl, mix the sugar, salt, and cayenne; set aside.
Dip the walnuts into boiling water just long enough to get them hot, approximately 20-30 seconds. Remove and shake off excess water.

Dump the nuts in the bowl, mix well. Shake off any excess sugar, although there probably won't be any. Place the nuts on an oiled sheet pan in a single layer. Cook at 350°F for approximately 30 minutes, watching carefully.

Here's where I use my new SilconeZone baking mat, just the right size for the baking tray.
Yum, a handful of those nuts should keep 'em chewing and quiet. And IF there's any leftover (wishful), they will go with the after dinner coffee for Christmas day.

After the preparations I'll pull out the crock pot for a slow-cooker of really, healthy vegetable soup. OK, maybe a little chicken-sausage to taste!
bb