We invited locals to sip and savor at our intimate holiday get-together.
There’s nothing like a nip in the air to make you want to dress up, cozy up and break bread with your favorite people. We get it – and we’re all about getting back to life. Cabin fever aside, though, we’re not out of the woods yet. So, along with recipes for a luscious hors d’oeuvre and a festive fizzy cocktail, we’ve got a few COVID-cognizant safety tips to keep in mind as you toast to the holidays.
Toast to the holidays with these easy cranberry mimosas.
Colored sugar (green or red)
Toothpicks threaded with cranberries
Rim champagne flutes by rubbing with lime wedge then dipping in colored sugar. Pour a splash of cranberry juice, about two ounces. Fill flute with champagne. Garnish with lime wedge and cranberried toothpicks.
Help keep yourself and your party guests safe with these easy tips.
• Limit your guest list to a small group with whom you feel safe. Consider inviting couples or families to reduce the number of different households present.
• Ask your guests to lie low in the several days before your get together, and, of course, to stay home if they’re experiencing any questionable symptoms.
• Check temperatures at the door. Have cute to-go bags ready with hors d’oeuvres, an individual wine bottle and a small gift. If someone reads higher than normal, graciously ask them to skip the party and enjoy their treats at home.
• Make masks available to guests who are more comfortable covered up. Set them out on fancy trays or in festive baskets.
• Set up sanitation stations with hand sanitizer or antibacterial wipes near the food, in the bathrooms and in the main hang-out area.
Our party guests are dining on delicious small bites catered by Annabel Cohen Cooks Detroit.
Sesame Egg Salad Pastry Cups with Caviar
Lobster Roll Bites
Almond and Za’atar Turkey Meatballs in a Cranberry Sauce
Bacon and Goat Cheese Baked Mini Potatoes
Open-Faced Beef Tenderloin Sandwiches
Beef Tenderloin Sandwiches
Individually portioned, grab-and-go favors are a tasty and safe bet.
1 ¼ pound uncut beef tenderloin
2 tbsp. olive oil
1 tsp. kosher salt
1 tsp. fresh ground black pepper
12 or more baguette slices
Parsley for garnish
FOR HORSERADISH SAUCE:
¼ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. white horseradish
Preheat oven to 475 F. Place beef tenderloin in an ungreased small disposable or metal roasting pan. Drizzle beef with oil and season with salt and pepper.
Bake for 15-20 minutes for medium-rare. Allow the beef to rest for at least 10 minutes before cutting into very thin slices.
Combine sauce ingredients in a small bowl and spoon a bit onto each beef slice. Fold the beef slices in half so that the sauce is in the middle. Place the folded slices on the bread rounds and top with the parsley leaves (use a toothpick to hold the beef folded on the bread, if desired). Serve at room temperature. Makes 6-8 servings.
(back row) Porter Smith, Samantha Alessandri, Nelson Sanders, Lanie Dixon, Michael Dixon; (front row) Nikoji Smith, David McKnight, Jim Dunn
A special thanks to David and Jim for letting us use their stunning Northville home.