Sunday, March 26, 2017

Tapas for March 2017

It's a good thing I have a nice sturdy table, and an island in the kitchen, cause with all the great food people brought last night, it filled up both of them along with the 'dessert' buffet. 
Tapas Table
I had fun making a few things, and I'll tell you about them later on. 
Here's what was brought, shared and enjoyed.
We had some Chips and Dip
Chips and Dip
and a Spinach Casserole
Spinach Casserole
some Mac and Cheese,
Mac and Cheese
and Deviled Eggs
Deviled Eggs
we also had a Quinoa Salad, which reminds me, I need to put it on my shopping list.  I really like Quinoa

Quinoa Salad

as well as Cheese and Crackers and Celery,
Cheese, Crackers and Celery
and a Southwest Potato Salad, and I neglected to get a side shot, but the bowl was really cool as well
Southwest Potato Salad
then there was some Cheese Muffins, and I didn't get a taste, but look at that presentation, so pretty.
Cheese Muffins
we also had Broccoli Balls, but they were all gone before I got to them. sigh
Broccoli Balls
And there's always that one dish that escapes my camera, but I did get a shot of it, even if I had to crop a picture to show it, some more Mac and Cheese.  Did I mention, I love Pasta, especially Mac and Cheese.

as well as some Hummus and Crackers
along with some Sausage Soup,
Sausage Soup
and Roasted Vegetables
Roasted Vegetables
And then I made some Smørrebrød, and I had fun with it.  Disclaimer first though here.   I should have used either smoked salmon or smoked eel for this dish, but I winged it and used Gravlax, which is a cured salmon.  But everyone ate them anyways.  I'm just glad I sampled one before I put the platter out.  I'd also made some rye bread (Rugbrød) earlier in the day as well as some white bread.
Smørrebrød with Eggs and Gravlax
I also opened one of my tins of Makrel i Tomat Sauce and put some small bites together.   I didn't know if anyone would like it so only made up a little, next time I'll make more. It went over well.
Makrel i Tomat Sauce
And I made up a platter of Frikadeller with Agurk Salat and Syltede Rødbedder aka pickled beets and some Spegepølser (salami).
Smørrebrød with Frikadeller, Agurk Salat, Salami
Since I had so much Gravlax, I also made up some Lemon Caper Deviled Eggs using the Gravlax as a topper for some of them.   I'll be sharing that recipe soon.  It was really good, even if I say so myself.
Lemon Caper Deviled Eggs with and without Gravlax
I also played with some Pork Tenderloin bites and made an Asian style pork dish, I'll share that recipe soon as well.
Asian Style Pork Tenderloin Bites
 I also used some home made Puff Pastry and added some Asiago Cheese and made these Cheese Twists, I was just playing around.  I would have had more but managed to ummm, burn the second pan.
Cheese Sticks

Now for the Desserts.  And it's funny how there tends to be a theme from time to time.  This month it was fruit, Apples mostly, but also Cherry and Pineapple.  (We've had months where Chocolate reigned supreme as well)
Fruit Desserts, Apple Crisp, Apple bars, Cherry Cobbler, Pineapple
Apple Crisp, and I need this recipe.  Really, I do. 
Apple Crisp
And some Frosted Apple Bars, sorry the wrap was still on when I took the picture.
Apple bars
And a Cherry Cobbler
 Cherry Cobbler
As well as Pineapple, which I did not get a clear shot of. 
There's always one, but if you look at the dessert shot up above, the pineapple is there to the left.

Gotta go and wash the wine glasses now, and reflect on the night and think about the great time I had.


Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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