Every year, the NepRWA board and staff hosts a holiday party and potluck dinner to celebrate all that we’ve accomplished over the year. Its a wonderful night full of familiar faces, good cheer, and a lot of great food. If you weren’t able to make it, we hope you will join us next year. In the meantime, we would like to share some of the wonderful dishes that were served this year.
If we missed your recipe and you’d like to add it to the list please send a copy to firstname.lastname@example.org
- Deviled Egg Spread: www.foodandwine.com/recipes/deviled-egg-spread
- Salmon Rillettes: www.saveur.com/salmon-rillettes-recipe
- Baked Brie with Cranberry, Pomegranate, and Pecans: https://juliasalbum.com/baked-brie-with-cranberries-pecans-pomegranate/
Dee’s Rum Cake
1 cup chopped pecans or walnuts
1 package yellow cake mix (Note: calls for 18 1/2 oz but mine was 16 1/2 oz so I cut back a bit on the rum – not sure if cake mixes are now smaller but just something to notice on package)
1 3 3/4 oz package instant vanilla pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (or any brand)
Preheat oven to 325. Grease and flour a 10 inch tube pan or 12 cup bundt pan. Sprinkle chopped nuts on bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool and then invert on serving plate. Take sharp knife or toothpick and prick top and sides of cake – drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
1/4 cup water
1 cup granulated sugar – I usually cut this back a bit to maybe 3/4
1/2 cup Bacardi dark rum
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly. Remove from heat. Stir in rum.