My wife is a great cook who traditionally fixes a variety of hors d'oeuvres and deserts for our family and a few close friends. This year, the menu included ham biscuits (made from scratch with thin-sliced Smithfield country ham), french bread with a crab dip, burgundy meatballs wrapped in bacon, a champagne punch, fruit compote containing brandy, and pound cake with strawberries and real whipped cream. After eating, we played board games until ushering in the new year.
