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THANKSGIVING EVE CELEBRATION

So, you decided to postpone your traditional family Thanksgiving Dinner until November 2021, but you still want to do something to kick-off the holiday season. How about a Thanksgiving Eve Celebration with friends and family.


We had to make a few adjustments this year to keep our friends and family safe because of the pandemic. But, the show must go on... next year we will be back twice as nice! I ordered these Disposable Serving Utensils from Amazon, everyone will have their personal set. I also substituted disposable flat ware and cups for those shown in the pictures and videos.



SO LET'S GET THIS PARTY STARTED..... and guess what, we don't have to worry about no Turkey😁


I tried to select as many finger foods as possible........here's the menu

ROCK'S THANKSGIVING EVE MENU


Sticky Cherry Chicken Wings Iretha's Deviously Deviled Eggs

Jalapeno Poppers Old Fashioned Potato Salad

Oozy Baked Camembert Cranberry Salsa

Mini Lemon Meringue Pies

Myra's Red wine Sangria


These Sticky Cherry Chicken Wings are addictive! Make sure to have plenty napkins because you will be licking your fingers.

STICKY CHERRY CHICKEN WINGS


12 large chicken wings

18 oz. jar cherry preserves

½ cup light brown Karo syrup

1 cup ketchup

½ cup port wine

¼ cup red wine vinegar

1 teaspoon salt

½ teaspoon garlic powder

1 teaspoon cayenne pepper

Cooking oil

1 small jar Marciano cherries


Wash wings; cut into 2 parts at the joint between the drumette and the flat section. I like to keep the flapper it’s pretty tasty and crunchy, you can remove it if you like. Season the wings with salt, cayenne pepper, and garlic powder. Place them in a large Ziploc bag; refrigerate at least 6 hours, preferably overnight. Remove the wings from refrigerator for 30 minutes to come to room temperature. Preheat the oven to 375 degrees. Grease a large metal baking pan on the sides and bottom. Place the wings in the pan, allow space between for turning. Bake 15 minutes on each side. Remove the pan from oven and set aside. Reduce the oven temperature to 350 degrees. Put the cherry preserves, ketchup, port wine, vinegar, Marciano cherries, and syrup in a medium sauce pan. Cook over medium-low heat for 10-15 minutes until cherries are soft, stirring constantly. Dip each wing in cherry mixture; return to the baking pan. Cook 5 to 8 minutes, turn brush with more cherry mixture and cook 5 to 8 more minutes. Add the remaining sauce and cook an additional 5 to 10 minutes until the wings are done and the sauce is thick.. Put wings on a large serving platter.

IRETHA'S DEVIOUSLY DEVILED EGGS

When Iretha makes her deviled eggs, she usually makes several dozen because you can’t just eat one. A touch of creole seasoning gives them a Louisiana kick. Deviled eggs can be made a day before they are served, if serving the same day chill at least one to two hours

.

12 large eggs

¼ cup Kraft sandwich spread

2 teaspoons Dijon mustard

11/2 tablespoons sweet pickle relish

1 teaspoon dried dill

¼ teaspoon creole seasoning

¼ teaspoon pepper

1 teaspoon paprika

1 tablespoon salt

Parsley for garnish


Put the eggs in the bottom of a large pot, they should all fit without being overcrowded. Fill the pot with enough cold water to cover them by one inch. Bring the water a hard boil and add 1 tablespoon of salt. Reduce the heat to a simmer and cook for 15 minutes. Fill a large bowl with cold water. Use tongs to remove the eggs from the hot water into the cold water. Allow the eggs to rest in the cold water for ten minutes. Peel and slice the eggs in half lengthwise. Carefully remove the yokes and place them in a medium bowl, set the whites aside. Use a fork to mash the yolks, add the sandwich spread, mustard, pickle relish, dill, creole seasoning, and pepper and mix until smooth. Use a spoon or pastry bag to equally fill each egg white with the yolk mixture. Arrange the deviled eggs on a platter, sprinkle with paprika, and garnish with parsley. Cover with plastic wrap and refrigerate for several hours before serving.

NADINE'S OLD FASHIONED POTATO SALAD

Everybody claims their Mama make the best potato salad, and so do I. Nadine’s potato salad recipe has fresh, simple ingredients, and it was always consistently delicious. I watched her make it for many years without using a recipe, just by sight and taste.


Follow this link for the YouTube recipe for Nadine's Old Fashioned Potato Salad.







OOZY BAKED CAMENBERT


9 oz. round camembert cheese, room temperature

¼ teaspoon olive oil

½ teaspoon sea salt

½ teaspoon coarse ground black pepper

3 tablespoons Grand Marnier Liqueur

Fresh strawberries and green grapes

1 baguette

¼ cup olive oil

Kosher salt

Freshly ground Black Pepper


Preheat the oven to 400 degrees F.


Slice the baguette diagonally into ¼ inch slices. Line a baking sheet with foil.

Layer the slices on top of the foil, brush with the olive oil and sprinkle the salt and pepper on top.

Bake for 15 to 20 minutes until crisp and golden brown. Set Aside.


Drizzle the olive oil over the cheese; sprinkle with salt and pepper.

Place the cheese on a pan lined with parchment paper. Bake for 20 to 25 minutes until the tops and sides are soft; allow to cool 2-3 minutes. Use a spatula to place the cheese on a large platter; surround the cheese with the toasted baguette slices. Pour the Grand Marnier Liqueur over the cheese just before serving. Serve with fresh strawberries and grapes.


LUCIOUS LEMON MERINGUE PIE

To keep your family and friends safe this Thanksgiving, follow this recipe for the filling and the meringue, then fill the mini gram cracker crust. You can find the recipe for the whole pie includes the gram cracker crust from scratch in my cookbook Rock's Soul Food Sunday. Visit my website to order your copy


14 0z, can sweetened condensed milk

3 large egg yolks (set aside egg whites)

½ cup fresh lemon juice (2 large lemons)

Zest of 2 lemons (about 1 teaspoon)

1 teaspoon pure vanilla extract

3 large egg whites room temper

¼ teaspoon cream of tartar

1/8 teaspoon salt

½ teaspoon pure vanilla extract




For the filling; Combine egg yolks, sugar, condensed milk, vanilla extract, lemon zest, and lemon juice. Pour the mixture into the cooled crust, cover with waxed paper.

For the meringue; Preheat the oven to 325 degrees F. Beat the egg whites on medium with an electric mixer until frothy, add cream of tartar and salt. Continue beating and add sugar 1 tablespoon at a time, add vanilla and beat on high until tall peaks are formed and sugar is dissolved, about 2-3 minutes. Remove wax paper from filling and spread the meringue over the top, starting all around the edges first, and then the center. Make sure to spread all the way to the crust. Use a spatula to form peaks. Bake on center oven rack until golden brown, about 10- 15 minutes, let cool for 30 minutes, and then refrigerate for 2 hours.


MYRA'S RED WINE SANGRIA

Myra made her delicious Red Wine Sangria for our Houston National Delta Sigma Theta Convention several years ago, it was a big hit!


1 bottle Dry Red Wine

(Cabernet Sauvignon, Merlot)

For a fruiter flavor use Cabernet Franc

Half Pint Hennessy

1 Pint Grand Marnier

Can of Fruit Flavor Sparkling Water

½ Cup Fresh Blueberries

½ Cup Red Grapes, halved

½ Cup Fresh Strawberries, halved

½ Cup Red Apples, cubed

1 large Navel Orange, thinly sliced

1 large lemon thinly sliced, for garnish


Chill all the ingredients, including the alcohol. Combine all ingredients except the sparkling water, in a large pitcher. Chill for several hours; add the sparking water just before serving. Best served without ice, garnish with lemon slice.


THE FOOD READY; IT'S TIME TO EAT Y'AWL😋


I hope you enjoy my Thanksgiving Eve Celebration Recipes. If you do, let me know, sign in and leave me a comment, it only takes a minute and you only need to sign in one time.


It's time for me to start baking for my family's Thanksgiving dinner, I'm making the Carrot Cake today and Pecan Pie tomorrow. We're having a thanksgiving Picnic in the back yard. Check out last week's blog for that menu.


Most of the recipes in DINNING WITH ROCK are tucked away in my cookbook Rock's Soul Food Sunday .

FROM MY FAMILY TO YOURS..HAPPY THANKSGIVING!

























































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