I decided to thank my terrific clients and trades by holding a Client Appreciation Open House Christmas party today. Really great to see everybody: it turned out that some of them knew friends of friends and everyone seemed to hit it off.
Needless to say I forgot to take pictures of my guests once the doorbell started ringing but I did remember to snap a few shots of the food before we dug in. (There’s so much left over that there will be some very happy realtors at Royal LePage tomorrow when I drop it all off!)
I had a couple of cheese plates with fresh fruit and berries.
Below is my classic gin/molasses/soya marinated and baked salmon with a mango chutney relish. Upper right is a platter holding corn blini with maple seared scallops and corn relish, and coconut shrimp. (The only problem with the shrimp was I dipped them in the batter frozen and then cooked them without realizing they hadn’t been peeled. Yikes! People were far too polite to say anything; it wasn’t until I had one myself that I realized what I’d done. Off they went into the garbage. Sorry everyone! )
I had a wide assortment of breads, crackers and breadsticks to go with the various dips and spreads.
The simplest recipe was one of the tastiest: mozzarella cheese squares with fresh basil and cherry tomatoes. The dip, by the way, in the vegetable platter was sour cream with parmesan and Dijon. Yummy!
I had some guests who are gluten intolerant so most of the items on this tray of goodies were gluten-free. Shortbread wreaths; red velvet pops; gluten free cupcakes; white chocolate/cranberry/pistachio bark and chocolate cheesecake truffles. And then, of course, decorated gingerbread.
And then, one of my guests (who is both one of my trades and a terrific pal of mine, Jake Morgan, showed up and brought this with him as a Christmas gift! It’s so gorgeous …. and so very much appreciated. Thanks, Jake!
See why I like my clients and trades so much?
All in all, I’d say it was a successful party, and thanks again to all my wonderful clients! (By the way, if you want any of these recipes; leave a comment and I’ll be happy to post them.)