Food, Fun, and a Theme

Southern Living, Nov 2004 by Nicholson, Kate

Reindeer set the stage for this luncheon and ornament exchange.

As the Christmas season gears up, friends in and around Dunwoody, Georgia, eagerly await an invitation to the luncheon and ornament exchange hosted by Ann Nickerson and Shelley Ford. The invitation, you see, reveals the theme for their famous party. It was Santa's reindeer, particularly the one with the red nose, that ruled their 13th annual soiree. Even the recipes, such as Blitzen's Baked Salmon With Caribbean Fruit Salsa and Rudolph's Chocolate Truffle Cake, reflected the theme. And good friend Bonnie Davis contributed adorable chocolate reindeer. We've included easy step-by-step instructions. So check out all the ideas, and be inspired to start your own holiday-themed party. KATE NICHOLSON

BLITZEN's BAKED SALMON WITH CARIBBEAN FRUIT SALSA

MAKES 8 TO 10 SERVINGS

PREP: 5 MIN., CHILL: 2 HRS., BAKE: 25 MIN.

A whole salmon fillet is perfect for serving. If necessary, ask the butcher at your grocery store to remove the skin.

1 (3-pound) whole skinless salmon fillet

1 tablespoon Caribbean jerk seasoning*

1½ tablespoons olive oil

Caribbean Fruit Salsa

Garnish: lime wedges

PLACE salmon fillet in a roasting pan; sprinkle evenly on 1 side with jerk seasoning. Drizzle with oil. Cover and chill 2 hours.

BAKE salmon at 350° for 20 to 25 minutes or until fish flakes with a fork. Serve with Caribbean Fruit Salsa. Garnish, if desired.

*Jamaican jerk seasoning may be substituted. Caribbean jerk seasoning has a hint of sweetness.

Caribbean Fruit Salsa:

MAKES 5 CUPS

PREP: 20 MIN., CHILL: 2 HRS.

This is also great as an appetizer served with tortilla chips.

1 mango (about ½ pound), peeled and diced*

1 papaya (about ½ pound), peeled and diced*

1 medium-size red bell pepper, diced

1 medium-size green bell pepper, diced

1 cup diced fresh pineapple

1 small red onion, diced

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

STIR together all ingredients. Cover and chill at least 2 hours.

ANN NICKERSON

DUNWOODY, GEORGIA

*1 cup each diced, refrigerated jarred mango and papaya may be substituted.

DASHER'S DILL MINI-MUFFINS

MAKES ABOUT 3 DOZEN

PREP: 10 MIN., BAKE: 25 MIN.

Baked muffins may be frozen in an airtight container up to 1 month.

1 cup butter, softened

1 (8-ounce) container sour cream

2 cups self-rising flour

1 tablespoon dill seed

2 tablespoons dried parsley flakes

¼ teaspoon onion powder

BEAT softened butter at medium speed with an electric mixer until creamy; add sour cream, and beat at low speed until blended.

COMBINE flour and next 3 ingredients. Stir flour mixture into butter mixture until blended. Spoon dough into greased miniature muffin pans, filling three-fourths full.

BAKE at 375° for 22 to 25 minutes or until golden. ANN NICKERSON

DUNWOODY, GEORGIA

CUPID'S CREAMY PEPPERMINT PUNCH

MAKES ABOUT 1 GALLON

PREP: 10 MIN.

If you serve this dreamy drink in a large punch bowl, hang peppermint candy canes on the bowl's rim.

1 quart eggnog

1 (1-liter) bottle club soda, chilled

½ gallon peppermint ice cream, softened

Hard peppermint candies, crushed

STIR together first 3 ingredients in a punch bowl or large bowl; sprinkle with peppermint candy, and serve immediately. SHELLEY FORD

DUNWOODY, GEORGIA

NOTE: Punch may be made ahead, without crushed peppermint candies, and chilled 2 hours. Stir well, and sprinkle with candies just before serving.

RUDOLPH'S CHOCOLATE TRUFFLE CAKE

MAKES 12 SERVINGS

PREP: 30 MIN., COOK: 10 MIN., BAKE: 30 MIN., CHILL: 30 MIN.

This cake is so decadent you might think it's Rudolph's revenge. It pairs perfectly with Vixon's Vices (coffee and store-bought chocolates). You'll need 3 (8-ounce) packages semisweet chocolate squares to make the cake.

8 (1-ounce) semisweet chocolate squares

2½ cups milk

1 cup butter, softened

3 large eggs

2 teaspoons vanilla extract

2 2/3 cups all-purpose flour

2 cups sugar

1¼ teaspoons baking soda

½ teaspoon salt

Chocolate Truffle Filling, divided

10 (1-ounce) semisweet chocolate squares, coarsely chopped

½ cup plus 2 tablespoons whipping cream

1 to 2 (1-ounce) semisweet chocolate squares, finely grated

STIR together first 3 ingredients in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

WHISK together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

COMBINE flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth.

POUR batter into 3 greased and floured 9-inch round cakepans.

BAKE at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

SPREAD ½ cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread ½ cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining ½ cup Chocolate Truffle Filling. Top with remaining cake layer.