Holiday Dinner

We've invited friends in for a holiday dinner and charades. So, what shall I serve? Well, dessert is easy -- we are having iced sugar cookies and brownies with creme de menthe icing which I will tint red. I can make both of these in advance.

The entree was a puzzle -- I wanted something that evoked Christmas. I settled on Chicken Florentine. This should be perfect as the green of the spinach and the addition of some red tomato slices will create a Christmas feeling. Also, I can have them ready to pop in the oven. I won't have too much last minute fussing. The point of this party is to get through dinner and have fun playing charades!

So, the menu is:

Chicken Florentine
Rice Pilaf
Steamed broccoli
Salad with baked goat cheese and dijon vinaigrette

If I have time I will make caviar souffle roll for appetizers. It is easier than it sounds and festive or if I run out of time it will be something already made from the local market.

The only things last minute about dinner are getting the salad ready (bake goat cheese rounds and dress and plate the salad) and steaming the broccoli.

That is the plan...I will let you know how it turns out tomorrow!

Christmas Cookies

The recipe for these delicious iced sugar cookies is from my Norwegian great-grandmother.
They are delicate and delicious and the lemon extract is what sets them apart. The light lemon flavor cuts through the sugary cookie and icing. The dough keeps in the refrigerator, wrapped in plastic, for several days.

Great-Grandma Arne's Sugar Cookies

INGREDIENTS

2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
1 egg, beaten
2 Tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon lemon extract

METHOD

Sift first four ingredients together. Cream butter and sugar until light and fluffy. Blend in the egg, milk, and flavorings. Blend in dry ingredients. Gather together and chill for at least 2 hours. Roll out approximately 1/8" thick on lightly floured board. Cut into desired shapes with cookie cutters.

Bake on parchment lined baking sheets or ungreased cookie sheet at 375 degrees for 10-12 minutes. For best results, start baking sheet on lowest rack of oven and when cookies have begun to puff slightly, move to the top rack until they are golden brown at the edges.

Decorate as desired using Royal Icing, sugar, etc.

Royal Icing

INGREDIENTS:

1 egg white
1 tablespoon lemon juice
2-3 cups powdered sugar

METHOD:
Beat the egg white and lemon juice together until frothy and then add the powdered sugar, approximately 1/2 cup at a time until the icing has reached the desired consistency.

I used two cups of sugar for the green frosting so that it would be spreadable and when I made the white icing, I used about three cups so that it would be a little stiffer when I piped it on to the trees.

As you work with royal icing, you can cover the bowl with a dampened paper towel to prevent it drying.