Today, I’d like to share more photos of the tablescape, the foods, and the cocktails. Small plates of eight reindeer keep it festive.
I prefer a casually displayed assortment of easy to eat finger foods and dips.
Dips and cheeseball mixes by Wind & Willow are easy to prepare and work perfectly with veggies, crackers, or pretzel rods. A roasted red pepper dip is displayed in red peppers.
Pepper jelly atop a block of cream cheese is always a crowd pleaser.
The pimento cheese (I love pimento cheese.) shaped and decorated with almonds to resemble a pine cone is festive and creative.
Catered eggrolls and mini crawfish pies are also easy to eat and enjoyed by guests.
I like to use green leaves as the base of all my food selections. Presentation is further enhanced with Christmas greens, grapes, and kumquats.
This year I used my vast variety of Beatriz Ball pewter trays and bowls for my display.
At the Open Houses, I offer white wine, bottled beers, and a signature cocktail. This year, I offered two signature cocktails- a whiskey sour slush and Christmas cheer, a cocktail consisting of champagne, cranberry juice, ginger ale, and fresh cranberries.
Crab and king gator place cards make the perfect tags to identify foods and cocktails.
J & I love to entertain, and I hope it shows.
Congrats to winner of December’s Oysteria Give Away
Sherry of No Minimalist Here
Celebrating the season, y’all!