"Have Yourself a Merry Little Christmas"
On December 14th Brecon Village in Saline, MI celebrated the holiday season with an open house for residents and guests. The theme of the event carried out the diner days, radio days era of the 1930s and 1940s. Our vintage decor helped to carry the theme throughout.
Chef Janet Nichols and Food Service Manager Karle Downing and their team prepared a menu that pleased all guests! The menu included a macaroni and cheese bar, ham carving station, baked brie with cranberry relish and crackers, stuffed mushrooms, mini crab cakes, cherry bourbon glazed meatballs, phyllo cups with herved mascarpone with fresh grapes, seasoned shrimp kabobs with mozzarella balls, fresh basil, and blackberries, wreath shaped vegetable platter with dip, antipasto platter, and hummus display.
Desserts included chocolate barks, truffles, candied nuts and christmas cookies, and pizzelle cookie making action station.
The following pine cone cheese ball was a hit!
Ingredients
1 1/4 cups whole natural almonds
1 (8-ounce) package of cream cheese
1/2 cup real mayonnaise
3 crispy cooked bacon slices, crumbled
1/2 teaspoon dill weed
Salt and pepper
1 tablespoon chopped green onion
Sprigs, for garnish
Directions
Preheat oven to 300 degrees F.
Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
Serve at room temperature and spread on crackers.
Recipe courtesy Amy Sedaris
Bridget Wilson | General Manager of Hospitality Services