"Drunken" Shrimp Assembly
- 10 dozen frozen large shrimp
No kidding, save yourself a headache. Buy pre-cooked frozen shrimp. When you defrost them they are delicious. We previously said to defrost them in some form of refrigeration. (Ours was a cold porch.) If they are still frozen the day of the celebration run them under ice cold water.
With a turkey baster fill each cordial glass half way with the bloody mary (aka "drunken" shrimp cocktail sauce). Put the shrimp in the glass with the tail hanging over the side. I used a large roasting pan with handles and lined up the prepared cordial glasses for refrigerated storage until the celebration.
Arrange the rest of the shrimp on a tray with a bowl of the cocktail sauce and cover with plastic wrap.
Organization is key. Sue and I set up the house for the celebration. The kitchen table was pushed up against the windows to allow clear access to work around the island sink. The glassware was unwrapped but left in crates under the kitchen table: old fashioned, champagne and wine glasses. We inventoried our serving trays and determined how the food would be served. Trays were lined up left to right with a label taped to the table indicating the use for each. Napkins and paper plates were paired with each serving tray. Dining room and kitchen chairs were strategically placed in the great room and sun room to create conversation areas for guests who wished to sit down. Then at noon I left Sue to assemble the "drunken shrimp" and I went out to shovel snow with my husband who had already been out there for 2 hours. After all we would be ahead of the game since the snow was predicted to stop at 2PM.
Let it snow, let it snow, let it snow ... and boy did it ever! The snow started at 8AM. I arrived a Mimi's at 10:30 and we assured each other that the forecast was for the snow to stop at 2PM. Were we in for a big surprise!
"Caviar Decked Cucumber Slices"
Scrub clean with a stiff vegetable brush and slice into 1/4 inch slices. Line the cucumbers on two "working trays".
Spoon into piping bag fitted with the "star" tip. Pipe enough sour cream on each slice to leave a narrow edge of cucumber. Garnish with 1/8 tsp of caviar. Half were garnished with caviar tobiko (red) and half with caviar wasabi tobiko (green). I stored the slices in a single layer in a deep roasting pan covered with plastic wrap so the garnish would not get ruined.
Smoked Salmon and Creme Fraiche Canapes
- cocktail sized pumpernickel slices
Line the slices up on two "working trays".
Spread a generous layer of creme fraiche on each slice.
Cut slices of the salmon that are approximately 2 inches square. Place on top of creme fraiche and fold salmon over corner to corner. I stored the slices in a single lay on the working trays covered with plastic wrap and placed in refrigeration.
Take the pulled pork out of the refrigerator to bring to room temperature.
Rinse thoroughly and with a paper towel individually dry each strawberry. Gently place in plastic container, seal and place in refrigerator.
The Day of the Celebration
Everyday Divas Celebrations
Mimi and Sue
Do the Holidays