Christmas Party Appetizers

Appetizers can make for a great menu selection for your Christmas Party.  This is especially true if you are holding it in mid afternoon or in the evening either before or after meal time.

When I still lived in my home town we always had an open house for our friends and family on Christmas Eve.We would set up an appetizer buffet and a dessert buffet.  Everyone would stop by, some for just a few minutes and others would stay for a couple hours.

We always had the stereo going softly in the backgroud with a wide variety of Christmas songs and a constant flow of people coming and going throughout the evening.

By setting up and using mainly appetizers such as a bowl of shrimp cocktail, a nice bread bowl filled with a cheese fondue, various munchies (chips, pretzels, etc.),  Swedish meatballs and lunch meat trays their was something for everyone to have a light snack while visiting with each other.

Add in a variety of Christmas cookies and even the little ones could find something they wanted.

More importantly though was the ability to share the holiday season with all of our friends and family.  After all that is what makes for a truly memorable party - the people.

Here is my favorite recipe for Swedish meatballs that was always a big hit and almost never had any leftover.

Swedish Meatballs

Meat: (the main ingredient)
     2 pounds ground lean meat: I use half beef, half pork  - You may also add in some veal if you likel
               

Filler: (to give the meatballs the right consistency)
     2 eggs
     1 cup cream,
     1/2 cup fine bread crumbs 
     1 1/2 tsp Salt
     1/2 tsp Pepper     
      1 minced onion
      1/4 tsp dry mustard 

By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings.  Beat until very well mixed.   Form into balls about 3/4"-1 1/2"  in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are.  Serves 6-8, more on the smörgasbord.

 Use ungreased baking sheets -- the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes.  Remove carefully from the baking sheets..

For most sauces, you'll stir the meatballs into the sauce then transfer them to the serving dish.   

White sauce:

    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 1/2 cup half and half or cream
    1/2 cup chicken broth (may be made from bouillon)

    Add the flour to the butter in a saucepan, mix thoroughly, turn on heat to low heat.   Discard the fat from the cooking pan, then rinse the pan in the water or broth to loosen the bits of meat from the pan.  Add the water or broth to the butter/flour base in the saucepan and mix thoroughly.  (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly.   Simmer until a good consistency.    Stir the meatballs into the sauce until heated through.  Transfer to the serving dish and serve immediately.

Hope you enjoy.

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