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The Art of the Party
Supplement to the December/January 2004 Holiday issue.

What sparks the perfect party? Locals who know, and those who often go, share festive fine points.

The following recipes are among Gathering Place owner Melodie Burrus' holiday favorites:

Large olives
Zest of one orange
1/2 tsp. chopped garlic.

Toss olives in orange and garlic mixture. Serve.

1/2 cup crumbled feta
1/2 cup chopped fresh cilantro
1/2 cup pepitas
O Tahitian Lime California Olive Oil

Form a slight, layered mound with first three ingredients. Slowly pour oil over mound to form a puddle and include a gorgeous spoon.

Portabello mushrooms
Roasted Garlic Grapeseed Oil
Walnut Sage Pesto
Goat Cheese crumbles

Drizzle a small amount of oil on each mushroom and grill upside down for 7-10 minutes. Flip over and add a small spoonful of pesto in each mushroom cap. Top with goat cheese and continue grilling until bubbly.

2 T. Asian Sesame Oven & Grill Sauce
1/2 tsp. red pepper flakes
2 T. sesame seeds
1 T. vegetable oil
3 cups white whole almonds
2 tsp. salt
6 T. sugar

Set oven to 350 degrees. Mix first four ingredients in bowl and microwave for 30 seconds. Add almonds and toss to coat. Add salt and sugar and toss again. Pour on oiled baking pan and toast for 15-20 minutes or until golden and caramelized. Shake pan and loosen almonds. Cool completely. Can be stored for up to one week if airtight.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article which originally appeared in the December/January 2004 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2003 Decatur Magazine - First String Productions. All rights reserved.