I made a sweets platter on a simple, white cake tray. I picked up some quality peppermint bark, a few clementine, some stollen and baked up a few of the Chez Panisse cookies. And the savory snacks came in the form of a cheese tray, a bowl of marinated olives and a small pyramid of arincini.
I even broke out the old $1 silver platter to use as a cocktail tray.
There were a lot of twinkly lights and no shortage of champagne, but more importantly the company was delightful. I should do this every year!
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