Help? Fall Cocktail Party!
- geg5150 Oct 26, 2006 11:24 PM
Here's the deal...
I'm hosting (with the BF) a Fall/Pre-Holiday Cocktail Party on November 11th.
Here's the glitch:
I live in Phoenix, he lives in Norfolk, VA. I'm moving there, but not till the end of the year.
So, basically, I have to do a complete party for 30-40 people in one day. I arrive on Friday and the party is Saturday at 7 p.m.
BF doesn't have all of the cooking accessories I do in my kitchen. The kitchen is small! I will have access to a micro/convection oven in one a stove and regular oven.
I'll have to do all of the shopping on Saturday. I'd like to be able to do it all in one big shopping trip to the grocery store.
I need fast, simple and easily accessible ingredients.
Here's what I'm thinking so far:
A very nice cheese & fruit assortment
Hummus, baba in hollowed out pumpkins with pita chips, veggies
Mini turky sandwiches with cranberry chutney
Spiced wine/cider, something like that
Homemade spiced nuts
Assorted sweet breads -- banana, date nut, pumpkin with butter and good preserves
Any other ideas?
Thanks in advance!
ideas? I would make sure the BF knows he's doing all the cleaning up before hand! maybe he can also pick up things for the drinks and any paper products needed? If I understand this to be a cocktail as opposed to dinner party, the menu sounds good. If there is any way feasable to make the turkey sandwichs hot-maybe panini style that might be nice b/c everything but the cider is cold. Maybe some squash or pumpkin soup as well? Great if you make it vegitarian b/c thre are sure to be some there! Using a puree if you are short for time makes it really easy.
Oh yes! He will be doing all of the cleaning, paper products, liquor, ice, etc.
I'm struggling with the hot stuff. Soup sounds good. Or maybe something in puff pastry. It's always impressive, but easy!
Are you planning to make all the mini sandwiches? If you are, it might be easier to do a sandwich "bar" where there are different rolls, turkey, cheese, dressings on the side and everyone can assemble their own. That way, you don't have to worry about making them and refrigerating which isn't good for the bread and takes a lot of space.
An easy appetizer is to bake wonton wrappers over mini miffin tins so they make a cup and then fill them(cream cheese and salmon, chicken salad, etc.). Or, on the east coast (I couldn't find them in California), I buy phyllo cups and fill them. You can do them cold or hot. Really easy to use and they look elegant.
Phew, you're in for a lot of work! I entertain a lot for groups of 10-30 so I feel your pain...particularly because you will be cooking in a kitchen that is not up to your standards.
Be sure to make a list for BF regarding the drinks station, utensils, plates, ice, cooler, mixers, etc. BF's job to get the tunes organized as well.
I like your mini turkey and chutney idea. It's a delicious combo...I had a pilgrim sandwich (same concept; roast turkey with traditional cranberry sauce between fresh baked grainy bread) in Martha's Vineyard and I must say it was probably one of the very best I've ever tasted.
How about cold shrimp with cocktail sauce and a dollup of fresh horsradish on top plus lemon...always a crowd pleaser.
Guacamole is not really in line with your other eats but it's very popular.
HOMEMADE WINGS: This is a very simple and delicious recipe.
I know this is ultra casual but with a great recipe, everyone will love them. Stop by the local store for fresh or frozen wings (uncooked and unseasoned).
Bag of 30-50 wings (try and buy the drummette's and wings seperately to avoid the extra work of having to trim and cut)
Favorite BBQ sauce or Sweet Baby Ray's will do just fine
6-8 large garlic cloves crushed with the garlic press
Juice from 1 1/2 to 2 fresh squeezed lemons
Pepper and salt to taste.
On Saturday morning (do not marinate overnight as the citrus juice will breakdown the meat and flavors) wash and dry the wings thoroughly.
Combine all ingredients except BBQ sauce and marinate in the fridge for at least 4 hours prior to cooking mixing the wings 1 or 2 times.
Preheat the grill to medium high heat and toss on the wings
Cook wings until charred on both sides.
In a large non-reactive bowl place a generous portion of BBQ sauce and toss in the wings as they come off the grill.
Remove wings from bowl and place in container with lid until ready to serve. Enjoy!
Any Steven Raichlen BBQ rubs will work fantastically as well. The Lone Star and Island Spice are unbelievable. Just wash and dry your wings and spinkle the rub all over...no marinating or BBQ sauce needed. Salt is already included. Rub the wings thoroughly and let sit for a couple of hours.
This is for six full size muffins. I double or triple it and make the mini sized muffins and watch in the oven. You can add dried cranberries or candied orange peel to this too.
flour -- 1 cup + 2 tbls.
2 tb Brown Sugar -- Lt. (packed)
1 1/2 ts Baking powder
1 t orange Rind -- Grated
1/2 oz Walnuts -- chopped (12 halves)
Salt -- pinch
1/2 c fresh squeezed Orange juice
2 tb butter -- melted + cooled
1 Egg -- large
Preheat oven to 375 degrees F. In medium bowl, stir
together flour, sugar, baking powder, orange rind,
walnuts and salt. In small bowl, mix together orange
juice, margarine and egg. Add to dry ingredients,
mixing with fork until just combined; do not overmix.
Spray six 2 1/2 inch muffin cups with nonstick cooking
spray; divide batter evenly among the cups. Bake 20 to
25 minutes, or until golden brown. Makes six servings.
On another note...I've seen orange cranberry muffins frozen at costco and Trader joe's...those would work too!
It would also be very easy to put together an antipasto tray: salami, cheese, olives, peppers, etc. You can get most everything in jars and just put it out on a tray.