I thought I’d share a few more photos and recipes from the party preparations for Karyl’s 60th. We served a huge assortment of appetizers, thanks mostly to Bryan’s brother Jason. He made Italian chicken, meatballs and lahvosh, and Debbie contributed two fabulous dips as well.
For the main course, we slow roasted pork in apple cider and served it with pears in brandy cream sauce, which we adapted from this recipe. Laura whipped up the Smith family favorite, cream cheese potatoes, and also made this gorgeous salad with apples, goat cheese and walnuts. She was responsible for an amazing butternut squash pasta dish, too.
Debbie made a huge assortment of deserts, including toffee bars, almond tulles, candied pecans and white chocolate macadamia nut cookies.
She also made an amazing plum tart that had an almost cookie-like crust. We served pumpkin cheesecake with pecan praline as well.
Laura brought set up a candy bar that proved very popular with kids (of all ages…).
I know I mentioned this before, but I had such a wonderful time working with Laura, Jessica and Debbie–I can’t wait for another opportunity to do it again!
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