Tuesday, December 4, 2012

2012 Christmas Luncheon: I Believe in Santa Claus

This year's Christmas luncheon was held on Tuesday, December 4 at 11 a.m.  


Entertainment was provided by a group of ladies who played beautiful Christmas music for all to enjoy.  


The theme was "I Believe in Santa Claus," and all the decorations had something to do with Santa.  

A special thank you to all those who participated in the 2012 Christmas Challenge (make something with a Santa on it):














The luncheon menu included:

  • Pear Pomegranate Salad with Sweet Red Wine Vinaigrette (recipe below)
  • Rolls (tip on cooking Rhodes rolls below)
  • Chicken Cordon Bleu
  • Mixed Vegetables
  • Cheesy Potatoes
  • Chocolate Chip Bundt Cake, Brownie Bite, Ice Cream and a Hershey Kiss!


After the luncheon, we enjoyed a trunk show and presentation by Amy McClellan, owner of American Quilting in Orem.  Here she is explaining one of the quilting techniques she uses, but unfortunately I can't remember exactly which technique she was describing!  Her quilts and patterns were beautiful and we're so grateful she was willing to come and share her quilting talents with us!

Pear Pomegranate Salad
Combined mixed greens (or baby spinach) with romaine lettuce.  Add pomegranate seeds, sliced pears or apples (use lime or lemon juice or fruit fresh to keep from going brown), crumbled feta cheese, and sugared nuts (pecans or almonds are good).  Drizzle with Sweet Red Wine Vinaigrette.  Serve immediately.

Sweet Red Wine Vinaigrette (from Savoring the Seasons with Our Best Bites)
1/2 cup red wine vinegar
1/2 cup sugar
1-2 cloves garlic, roughly chopped
1 tsp. kosher salt
1 tsp. coarsely ground black pepper
1/2 cup canola oil

Combine vinegar, sugar, garlic, salt, and pepper in a blender and process on high.  Lower speed, and while blender is running, add oil in a steady stream.  Dressing may be stored in refrigerator about 2-3 weeks.  Shake well before serving.

Sugared Nuts
1/2 cup chopped pecans
1/4 cup sugar

Combine pecans and sugar in a small nonstick skillet.  Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes).  Place on parchment paper to cool.

Rhodes Rolls Tip
Rhodes Dinner Rolls were served at the luncheon. To check to see if the rolls have had enough time to rise, gently press your pinkie finger into the side of one of the rolls.  If the dough bounces right back, the rolls have not yet risen enough.  If the finger impression stays indented, then the rolls are ready to bake.  If the rolls collapse when you press with your finger, you've obviously let them rise too long.  Oops!

Merry Christmas
and
Happy New Year!

Join us for more friendship, fun, and quilting in 2013!


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