Cajun Delights: Cajun Christmas Party Menu

Cajun Christmas Eve Party Menu

Tis' the season for holiday parties and I've been looking through my favorite recipes and finalizing my menu for our annual Christmas Eve Party. Here's what I have so far and I'm thinking of including maybe some boiled crawfish, and maybe a few grilling recipes, too, since it's supposed to be 80 degrees on Christmas day, here in Cajun country. Life doesn't get any better than that, cher! All guaranteed to please your family and guests! Bon Appetit!

(click on recipe title to view recipe)

Appetizers

Crawfish Spinach Bread Bowl

Cajun Party Meatballs

Spicy Crab Stuffed Jalapenos

Smoky Blue Cheese Dip w/ Fresh Veggies

Main Course

Cajun Roast Turkey Breast

Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze

Sides

Loaded Baked Potato Casserole

Spinach Madeleine

Brandied Sweet Potatoes

Southern Corn Pudding

Breads

Cranberry-Pecan Muffins

Jalapeno Cornbread Muffins

Grandma's Buttermilk Biscuits

Desserts

Marguerite's Christmas Cookies

Eggnog Bread Pudding w/ Cherry-Bourbon Sauce

Kahlua Fudge Cake w/ Kahlua Fudge Frosting

Creole Pecan Pie w/ Bourbon Whipped Cream

Wishing you all a happy, safe, and blessed holiday season. Merci beaucoup for stopping by!

Happy Holidays, Ya'll!

Wednesday, December 11, 2013

Cajun Christmas Party Preview

Well, it's only 2 weeks till Christmas, ya'll, so I am planning my holiday party menus. I'll soon be entertaining guests for a gift exchange party and then again on Christmas Eve. I've decided to liven up the menu with some new spicy appetizers and I'll be adding several fabulous seafood dishes to my Christmas Eve buffet, as well. This is what I have so far and they are all sinfully delicious and are sure to please your family and guests. Desserts will be on a separate post. Cest bon, cher! Bon appetit!

^^^^^^
Spicy Creole Crab Balls

1 lb. lump crabmeat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs.'s chopped bell pepper
2 tbs.'s chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crabmeat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. Form the mixture into 3 inch balls. ( I used a melon scoop) and place on a large cookie sheet and chill for 1 hour. Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. Drain on paper towels and transfer to a serving platter. Serve with my Creole Tartar Sauce. Fab!

Cajun Christmas Party Preview

(click on recipe title to view recipe)

Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze