Christmas Eve Buffet Recipes

Christmas Eve was a special social time at my Dad's house. Traditionally he prepared a buffet of appetizers as well as many liquid refreshments. Today I will share two make ahead recipes he used frequently as well as a quickie he stole from a Charter Captain here on Lake Erie. Y'all know the routine...Roll up your sleeves, take off your rings, wash your hands and let's get cooking...

Captain Dave's Meatballs

This is exactly how Capt Dave wrote it.

Ingredients:

1 bag frozen meatballs (any brand you like)

1 can chunky pineapple with juices

1 bottle Kraft honey smoked BBQ sauce (Or your favorite)

Directions:

Dump all ingredients into crock pot. Turn on high wait 4-6 hours then serve. (Y'all can cook it 12 hours without any problems.)

Liver Pate

Ingredients:

2 Sticks of cold unsalted butter

1 pound of chicken livers

1 pound pork liver

2 cups buttermilk

2 softball size onions fine diced

2-3 Tablespoon chopped garlic

4-6 bay leaves

2 teaspoon dry thyme

2 teaspoons Sea Salt

2 teaspoon black pepper

4 hardboiled eggs pealed

¼ cup chicken broth

4 Tablespoons baking chocolate powder

Directions:

Soak liver in buttermilk 2-4 hours drain and discard milk. Melt one stick of butter in deep skillet over med-hi heat. Add onions, thyme, and stir till soft 3-5min.Add garlic and stir till you smell it. Add liver, bay leaves, salt and stir till all sides are brown.5-7 min. add broth and chocolate powder and stir till most of the liquid has evaporated. Remove from heat and allow to cool. 20-30 min. remove bay leaves. Put in food processor with remaining butter, eggs and pulse till smooth. Taste for seasoning. Pour into mold and chill minimum of 6 hours, overnight is better.

Notes:

This is a party size recipe it is easily halved. You may use all chicken or pork liver if that is what you like. Venison liver works well too. I have never tried goose liver but I have heard raves from a few hunter friends.

Cold Roasted Beef Tenderloin

Ingredients:

5-6 # Whole Beef Tenderloin (Have your butcher tie it)

¼ cup EVOO

1 Tablespoon Garlic Powder (Not Salt)

1 teaspoon black pepper

1 teaspoon dried rosemary

Directions:

Place tenderloin in zip bag with all ingredients. Mix well and press all air out and refrigerate overnight. Preheat oven to 350. Dump all into a skillet (with oven proof handles) over Med-Hi heat and brown on all sides. Place in oven till internal temp is 110-120. Remove from oven and allow to stand 20 min before returning to refrigerator. When chilled, slice thin and serve with mini rye bread. On the side add some horse radish and a grainy mustard.

Y'all have a Merry Christmas and a Happy New Year Too. Mizpah. ;-}}>