SilverStone® - Entertaining Ideas

SUGAR N' SPICE TEA PARTY

A Dickens Village

Brewing a Festive Cup

How to Make a Loose Tea

Tea Party Etiquette

Reading Tea Leaves

Recipes
Christmas Tea with Candy Cane Stirrers

Holiday Eggnog

Herb-Crusted Smoked Salmon Rolls

Cucumber with Mint Butter Sandwich

Date Nut Pinwheels

Raspberry Almond Streusel Cookies

Hazelnut BonBons

Gingerbread with Custard Sauce

Cranberry Toasted Pecan Scones

COOKING IN SEASON

Delicious recipes using pomegranates.

Pomegranate Muffins

Arugula and Clementine Salad with Warm Pomegranate Dressing

Roasted Chicken with Pomegranate Berries

Corn and Pomegranate Berry Salad

ARCHIVE

Rosemary Roasted Potatoes

Servings: 6

With fresh rosemary growing prolifically in gardens this time of year, you may substitute the fresh leaves, by doubling the amount of dried herb called for here. The potatoes may be partially cooked and finished off just before party time.

INGREDIENTS

2	pounds tiny red potatoes, scrubbed and cut in half (quartered if larger potatoes)
1	tablespoon or more extra virgin olive oil
1	tablespoon crushed dried rosemary leaves
	Salt and pepper

METHOD

Preheat the oven to 450°. In a large bowl, toss the potatoes with olive oil. Add more oil slowly, if needed, to ensure that each potato is very lightly coated. Sprinkle with rosemary and season with salt and pepper. Spread potatoes onto a jellyroll pan coated with DuPont SilverStone® non-stick and bake for 45 minutes or until tender when pierced with a fork.