Some Party Food

Yesterday we had our annual staff party at my house. Although there are over sixty people on staff, we only had about 38 people attend. We usually have blue crab for everyone, but this year the crabs are scarce and expensive. So, we had steamed shrimp, bratwurst and chicken. If you eat meat you might like the way my husband cooks brats. He chops up onions and garlic in a stock pot, adds four or five bottles of stout, two or three dozen brats and enough water to cover. He simmers the sausages about twenty minutes. Take them out and grill them until nicely browned. They must be very good, because those who eat meat talk about how great they are for months after the party each year.

For those of us who don't eat meat I made a great rice, roasted corn and black bean salad, a recipe that I posted back on May 30. The guests brought other salads and desserts. I made this salsa to go with tortilla chips. I have so very many chili peppers right now, I'm making salsa every day.

Mango-Papaya-Pineapple Salsa

1 cup ripe papaya, diced
1 cup diced fresh pineapple
1 cup diced ripe mango
1/2 cup chopped red onion
3 finely chopped chili peppers - I used 1 jalapeno, 1 poblano and 1 red thai pepper
2 tablespoons lime zest
2 tablespoons fresh lime juice
2 tablespoons finely minced cilantro
1 teaspoon sea salt
Combine papaya, pineapple, mango, red onion, chili pepper, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving.

Here's a simple spread that I made with two of the beautiful eggplants from the garden. I've never had so many wonderful eggplants.

Eggplant Salad
2 medium eggplants, roasted in the oven until soft (Prick with fork and bake at 400 degrees for about 30 minutes)
3 tablespoons mayonnaise
2 cloves garlic finely minced
teaspoon sea salt
1/4 cup finely minced roasted sweet red pepper (also from my garden)
3 tablespoons minced parsley
tablespoon fresh lemon juice
freshly ground pepper to taste

Peel eggplant, remove any big bunches of seeds and mash the pulp with a fork. Add other ingredients. Refrigerate for a few hours to blend flavors. Let it come to room temperature before serving. Serve with pita chips or thin slices of toasted French bread.

Here's the white wine Sangria I served.

Peach Sangria

2 bottles white wine - Spanish is traditional, but we used Australian
1 can Bacaradi Frozen Fuzzy Navel Mix
1 cup peach schnapps or apricot brandy
small bag frozen peach slices
2 litre bottle seltzer
Mix the Bacardi mixer, wine, schnapps and frozen fruit. Refrigerate for about 6 hours to blend flavors. Add cold seltzer just before serving. The frozen fruit should keep it cold enough that you don't need to add ice.

This is the cake my daughter Judi made. It's a favorite with everyone around here. It slices nicely and travels to picnics well.

Kahlua Cake

1 box chocolate cake mix
1/2 c. vegetable oil
6 oz. pkg. chocolate instant pudding
4 eggs
3/4 c. Kahlua liqueur
1/2 c. water

Glaze
6 tbsp. Kahlua liqueur
1 c. confectioners sugar, sifted
Preheat oven to 350 degrees. Combine first 6 ingredients and blend. Pour into greased and floured bundt pan. Bake for 45 to 50 minutes. Combine 6 tablespoons Kahlua and confectioners sugar. While cake is warm in pan drizzle glaze over the top. Allow cake to cool at least 2 hours before serving.
Yum, yum, yum.