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Ides of March party

kgebhard Mar 5, 2009 04:49 AM

Hi there,
I am throwing an Ides of March themed party... have asked my guests to don togas and will be serving hors d'oeuvres. Any ideas for hors d'oeuvres along this theme? Preferably cold items that can be left out...

  1. s
    salsailsa Mar 5, 2009 05:13 AM

    Mixed olives, nuts, hummus and pita chips, tapenade,

    1. Gio Mar 5, 2009 05:27 AM

      Since the Ides of March has a Roman history, I would suggest anything typicaly Italian or from the Roman cuisine such as these which were eaten in ancient Rome:

      Bread/crostini with cheese and/or sausage rounds and other salamis;
      Crudites such as radishes, parsnip chips, asparagus;
      Small fish such as fried smelts, sardines;
      Deviled eggs;
      Stuffed celery.....

      Olive oil, wine, and herbs along with what is very similar to fish sauce (Garum)...were used lavishly so you can use these freely to spice things up.

      1. thew Mar 5, 2009 05:33 AM

        caeser salad

        something with ROMANo cheese

        assorted app(ian)etizers

        6 Replies
        1. re: thew
          Gio Mar 5, 2009 05:35 AM

          You're so right about the ROMANo cheese! Especially with drizzled honey. Eaten while walking along the Appian Way.....to the party.

          1. re: thew
            monku Mar 5, 2009 02:56 PM

            Caesar salad was invented by Caesar Cardini in Tijuana Mexico.
            Nothing to do with Julius Caesar.

            1. re: monku
              thew Mar 5, 2009 02:59 PM

              yeah, we all know that - so what?

              lighten up.
              this is a party with people wearing togas, not a food history class.

              1. re: thew
                monku Mar 5, 2009 03:07 PM

                Was meant to be light.....not everyone knows.
                Give credit where credit is due.

                1. re: monku
                  thew Mar 5, 2009 03:11 PM

                  fair enough - tone is hard to get over the net

                  1. re: thew
                    monku Mar 5, 2009 03:28 PM

                    I've been to toga parties before the movie Animal House, I know no one gives a crap about history.

          2. n
            neverlate Mar 5, 2009 06:11 AM

            Those EAR mushrooms, Senate bean soup, ceasar salad eaten with fingers

            1. n
              nemo Mar 5, 2009 08:52 AM

              Can you still buy those little plastic cocktail swords? Not exactly daggers, but close enough. Make spears of mozz balls, grape tomatoes, and basil leaves. Or tortellini marinated in Italian dressing.

              2 Replies
              1. re: nemo
                Gio Mar 5, 2009 09:09 AM

                There were no tomatoes in Ancient Rome. They were introduced by explorers from the South America in the 16th century....

                1. re: Gio
                  nemo Mar 5, 2009 02:13 PM


              2. Channa Mar 5, 2009 09:25 AM

                When I was studying Latin in school, the highlight each year was our Roman Banquet. Besides dressing the part, we ate in a reclining position. Not as easy as it sounds! The food included roast chickens and loaves of wholemeal bread that we tore with our hands, and ate with honey. The wine (grape juice -- we were underage) flowed freely. IIRC, we had grapes and dried figs for dessert. We did not go so far as having a vomitorium. :D

                1. GretchenS Mar 5, 2009 12:06 PM

                  You might get some ideas from looking at the book A Taste of Ancient Rome on Amazon: http://books.google.com/books?id=KVbB...

                  Carciofi alla Romana (artichokes Roman style) are best done ahead and served at room temp. You could offer them on toothpicks.

                  I package baby artichokes
                  2 lemons
                  big handful fresh mint
                  big handful fresh parsley
                  4 to 6 cloves garlic
                  1/2 cup olive oil
                  salt and pepper

                  Prepare baby artichokes by pulling off tough outer leaves (if in doubt, keep going, the outer ones will stay stringy no longer how long they are cooked), then cut off the tips and trim the bottoms till tidy. If they are fairly large cut them in half and get rid of any fuzzy stuff in the center. As you finish each one, put it in a bowl of cold water to which you have added the juice of one lemon.

                  Use a heavy non-aluminum saucepan (I use a Le Creuset). Put in artichokes, water to almost cover, juice of the other lemon, olive oil, herbs, garlic and salt and pepper. Simmer covered until the artichokes are tender which can take from 10 to 20 minutes (it's that variable). Cool and serve at room temperature. These are great made a day ahead -- refrigerate but don't serve actually cold.

                  1. greygarious Mar 5, 2009 02:46 PM

                    For a non-alcoholic beverage, a punch bowl of Orange Julius!

                    1. n
                      Nyleve Mar 5, 2009 03:05 PM

                      Bloody Caesars!

                      2 Replies
                      1. re: Nyleve
                        LaLa Mar 5, 2009 04:27 PM

                        or bloody caesar vodka oyster shooters.

                        1. re: LaLa
                          salsailsa Mar 5, 2009 07:07 PM


                      2. j
                        Jim Washburn Mar 8, 2009 07:27 PM

                        Serve all hors d'oeuvres in pairs. Then you can say the revelers "et tu" of everything.


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