635739 Sat Jul 11 07:39:07 -0700 2009 65 31 Home Cooking 0 4848828 I've offered my home for a political fundraiser. It will be on August 2, from 5-7:30. I don't have a lot of money but want to serve something special. I'm looking for suggestions for the menu and recipes. Extra points for things I can do ahead of time. I figured finger foods. I do a punch bowl version of a Shirley Temple that is always very popular and figured decent jug wine would be the alcohol. Suggestions for brands of wine would help too. I'm not sure of the crowd size but figure 50 -70 is the most likely number to attend. Sat Jul 11 07:39:07 -0700 2009 63171 susanl143 1 4848963 The easiest thing would be to ask a like-minded restaurant or wine bar if they would be willing to cater an inexpensive meal for you to support your candidate (no charge or reduced charge). Depending upon the type of crowd, I've made 3-4 kinds of cookies and fresh lemonade and a sangria. I've attended others that have large sandwiches, which can be very inexpensive. I use my breadmaker, roll the bread out as if for cinnamon rolls, then stuff with turkey and cheese; ham, swiss, sauerkraut and thousand island; roasted veges and feta; etc., then bake right before people come and serve in 1" slices. Oh, after rolling out, just fill the middle third, then either fold both sides in and pinch, or cut both sides into equal numbers of 3/4-inch strips (still attached to center) and then alternately fold over stuffing, pinching and stuffing under the final tip. Brush with milk and sprinkle with poppy seed, Parmesan or caraway seed depending upon the contents. This is actually very easy and people are IMPRESSED! Sat Jul 11 09:04:44 -0700 2009 4848828 1089939 The Las Vegas Adventurer 2 4850663 I love the idea of getting a restaurant involved. Your candidate's campaign people might have recommendations regarding which businesses you should approach. Another thing that's important to remember is the demographic of the guests. If these people are going to be giving very generously, then it's necessary to "upscale" the food and wine a bit. If the event is grass-roots, I think the sandwich suggestions made here are just delightful. About a year ago I did a fund-raiser for a local theater group. The food was all "retro:" sandwich loaves (shrimp salad/ham salad/chicken salad spread on whole, horizontally-slized loaves of bread and "frosted" with dill/horseradish cream cheese, then sliced; tomato aspic, a crafty jell-o mold, macaroni salad, etc. The guests all loved the spread and commented that they'd gotten tired of cheese and crackers and pizza (as served at other fund-raisers). Sometimes comfort food is the best way to a donor's heart! Sun Jul 12 06:12:12 -0700 2009 4848963 270888 shaogo 3 4857913 I love the idea of getting a restaurant to help. You may need to check your state's campaign finance laws though. In our state, corporations and partnerships can't make political candidate donations (and providing food for free or at reduced cost would be considered a donation). Just something to check. We recently had a party and everyone brought appetizers. Since you will have pretty many people, I would go with something easy to assemble kind of in bulk and not too fussy. So dips rather than individual canapes. That kind of thing. One thing we had at ours was some marscapone with some jam (rose jam in our case) with pistachios on the side and water crackers. To go with that, a savory dip of some kind with fresh herbs also with the crackers, and with fresh cut vegies. And a couple cheese blocks. And how about some roasted chicken wings or meatballs to add a little meat to the mix. Tue Jul 14 12:03:30 -0700 2009 4850663 123744 karykat 1 4849422 Make a smoked salmon "tartare" by mincing 1 lb. smoked salmon and mixing with 4-6 T. prepared horseradish, same amount of sour cream, 3 T. lemon juice, and 1/2 cup chopped chives. Use cucumber slices as canape base. You could garnish w/ a dab of sour cream topped by snipped chives or lemon zest--or just the chives or zest. This will make a lot of canapes. Some sandwich options: on ciabatta loaves spread w/a lemony, garlicky mayonnaise--I crush garlic into a little olive oil, strain it after a few hours, and whisk the oil into prepared mayo and add lemon zest and fresh lemon juice from the zested lemon(s)--I layer very thinly sliced red onion, arugula, and rare roast beef, or for a vegetarian version, sliced eggs. I slice the sandwiches into "fingers" and put them onto a platter with arugula as garnish. I cannot tell you what a hit these always are. Everyone always asks for the "recipe." (My sister requested I make them for her otherwise catered wedding; I was the gal with mayo stains on her silk dress!) Some variations: change the mayo to a sciracha-spiked version. Or use sliced pork instead of beef. Make basil-mayo (puree basil w/olive oil and whisk into prepared mayo) or caper-mayo for the egg sandwich. And for a really special, not-the-usual reception-fare sandwich, sliced lamb (roast a whole boneless leg), thin-sliced onion, mint mayonnaise (pureed mint and olive oil, mayo). These sandwiches can be made the day before if need be, sliced, wrapped and stored in the fridge. And because they are very filling, they're pretty economical. Sat Jul 11 13:08:51 -0700 2009 4848828 324814 nomadchowwoman 2 4857832 Both these recipes sound great. I'll try both out and if they taste as good as they read, I'll serve them. Tue Jul 14 11:41:10 -0700 2009 4849422 63171 susanl143 2 4857916 The smoked salmon sounds great. I've been trying to think of ways to use smoked trout and this sounds like a good idea. Tue Jul 14 12:04:21 -0700 2009 4849422 123744 karykat 3 4863174 This works well w/smoked trout. A friend brought me some from Idaho once, and I used part of it to make "tartare." Thu Jul 16 02:32:44 -0700 2009 4857916 324814 nomadchowwoman 1 4849959 I was looking at an old bon Appetit dated May 2005 trying to get some ideas for a party I'm having next month. Trying to decide what to serve on a warm summer evening isn't as easy as it sounds. I want nice food and don't want my hubby grilling. I want him to enjoy the party too, so no grilling, or it has to be done earlier. thumbing through old magazines, I came across a photo of Tramezzi (assorted mini sandwiches)very classy looking little sammy, and they look perfect for an easy cocktail party. They can be made 2 hours ahead, they are stacked and have a pick that holds the sandwich together. The one I'd love is the one with gorgonzola, paper thin slices of proscuitto, and radiccio leaves. Very pretty and classy. Or make turkey with butter leaf, and an apricot layer and a aoil on the the other side. For vegitarians, tuna and pickled onion, or egg and crab salad. really the possiblities are endless. Marinated shrimp on grilled white polenta. With capers and lemon, extra virgin olive oil, and lemon slices. I think even a take on moufaletta, the olive salad with mortadella or capicola ham and butter leaf lettuce. or smoked salmon and red onion, tomato and capers Endive with a crab salad or crab cakes on butter leaf Why not make a sangria for the guests? Fruity sangria is always nice, or make a bowl of mojitos, the just serve over the rockes with mint and lime. You can have that all ready. And the mojito mix is available so you don't have to spend time muddling. Light on the rum, pour it in mixed mojito bowl too. Or don't serve it virgin. Then you could make little empanadas and plantains with a dip. Or mini cubans. , Sat Jul 11 17:51:13 -0700 2009 4848828 50431 chef chicklet 2 4850613 actually, rather than use that mix, you can make mint simple syrup, squeeze fresh limes and add the rum and a splash of sprite. tastes 10 million times better. also many vegetarians won't eat tuna, crab or egg, so hummus or a bean spread might be a good thought. Sun Jul 12 05:28:46 -0700 2009 4849959 30273 hotoynoodle 3 4850942 I agree, it's just I saw the jug wine listed and also was thinking of a time saver. But agree fresh is definitely better. 10 million times eh? You make me want to go pick some of my mint. oops too early! Sorry did I miss that this was a vegetarian only crowd? Yes hummus or the good health gourmet's black bean dip would be a nice addition. Sun Jul 12 08:43:37 -0700 2009 4850613 50431 chef chicklet 4 4860659 no, it's not strictly a veggie crowd, but you suggested animal proteins for vegetarians, like tuna and crab. a vegetarian likely will not eat that. the mint simple syrup keeps forever and is a great thing to have on hand. i've had pre-mixed mojitos and margaritas and they just seem nasty. Wed Jul 15 08:47:21 -0700 2009 4850942 30273 hotoynoodle 5 4863845 Sorry hn, honestly I must be mighty stupid, I can't understand your comment about " not strictly a veggie crowd". I would not even try to make suggestions for vegetarian, I leave that up to the pros. I am merely making food suggestions. As a guest, I have had the premix mojitos and margaritas, although it is not my first choice, they are far from nasty nor would I refuse my host. Nor would I refuse "jug wine". Now nasty for me, would be the premixed drinks in individual cans that we used to sneak into the movies. Thu Jul 16 08:23:11 -0700 2009 4860659 50431 chef chicklet 6 4863978 snipped from your post above: "For vegitarians, tuna and pickled onion, or egg and crab salad." most vegetarians won't eat animal protein, but also aren't tactless enough to make it an issue at a party. however, i think most hosts in this day and age, especially for a large group, will offer something -- even just crudites or hummus. as for the drinks, i can be a bit fussy, since i'm a sommelier, and from scratch really isn't that hard. cocktails ain't rocket science. i certainly wouldn't offend my host either, but i'd probably (and have) take a pass on the drinks. those mixes are full of sugar (and frequently chemicals) which just gives a gross headache the next day. thinking about the jug wine, though.. sangria, especially white, would make a nice easy crowd drink. Thu Jul 16 08:53:49 -0700 2009 4863845 30273 hotoynoodle 7 4864626 Oh thanks, I thought I was losing my mind. I kept looking at the op's post in regards to veg... Anyway. I interpreted this get together as crowd political gathering, much like a mixer. In my mind the focus is not going to be about the food. I doubt that they are going to discuss the appetizers and the quality of the ingredients. they have other business and agendas at hand. They attend, and if there is food, great. This is not like a soiree for 50- 70 of my dearest and most intimate friends, where I'd be stressing and planning and buying only the best ingredients. She is on a budget, a time table, and she needs to put a little food out for the alchohol factor. Good for her. I would never advise her to make time consuming or expensive apps. No way. These people have a focus and it isn't food. Making mojitos for 50 - 70 people is crazy. There is no way that the host/hostess can pull that off and be part of this gathering. Have you ever made mojitos for 10??? That's a challenge. I've had the Bacardi mojito mix. It's not horrid, and I didn't get a headache, but then I only drank one. And for this sort of gathering, they aren't there to get drunk they have important discussion and should be conservative with the alchohol. She can add fresh lime and mint to spruce it up. Trust me If she were to make mojitos for 50-70 people she would never get past the bar and would not be able to participate in the gathering she hosted. Being a sommelier I realize you have very high standards so I understand your thoughts. Actually I think your white sangria suggestion is even better, and is perfect for this, it's classy yet inexpensive and easy. Maybe some Mexican appetizers would be better as well? Thu Jul 16 11:36:41 -0700 2009 4863978 50431 chef chicklet 8 4866301 i've had to produce mojitos and other such concoctions for groups of over 300. the mint simple syrup means no muddling and it can be presented in a punch bowl or pitchers if there is nobody doing any kind of service. obviously the food and drinks are not the focus of the evening, but it's not that hard to come up with 4 or 5 make-ahead apps that don't involve a cheese tray or celery sticks. mini-frittatas chicken tenders on skewers -- i do these alot with parm, panko and lemon; sometimes just harissa and mayo beef on skewers with horseradish sauce flammekuchen, which is like alsatian pizza, i use puff pastry and it comes together in a snap radishes rolled in butter and salt double-stuffed potatoes -- use small, bite-sized spuds, fill with sour cream and bacon macaroni and cheese in single-serve plastic cups deviled eggs poached, chilled asparagus served with hollandaise chicken liver pate smoked fish mousse over cuke rounds small "terrines" (use mini-loaf pans) of layered pureed beans and colorful veggies grilled shrimp curled around a black olive on a skewer stuffed shells filled with sausage and ricotta (you'll need chafing dishes for this) mezze plattters -- walnut-eggplant spread, hummus, parsley/roasted red pepper spread, marinated olives, spiced almonds stuffed mushrooms smoked salmon platter with traditional garnishes spanakopita, but make it jelly roll style to save assembly time cookies, brownies, watermelon wedges i don't like doing big trays of stuff for gatherings like this. a big bowl of dip or a pan of lasagne looks like hell after just 10 people have been at it. think individual portions as much as possible. Thu Jul 16 21:43:45 -0700 2009 4864626 30273 hotoynoodle 9 4866472 small terrines are an excellent suggestion they can be made ahead and she can do variations and they always are strinkingly beautiful. I alway forget about those. Spanakopita, can also be done in a tray as long as you cut it before baking, then just serve it up. And the mushrooms is another good call, I've made these in advance myself and they are always a winner. And on that line, Imperial rolls, the lighter version of egg roll is nice, and can be cut in half. I've done cold salmon with a nice caper sauce, problem is that's another one that doesn't look so great after a few people get to it, but it's always good. I do like crab on endive, (perfect little scoops) but it's probably not the best choice for this event and budget. I find myself making watermelon wedges often, it's the right price and they are wonderfully fresh. I've used popicle sticks so hands don't get sticky. In fact I do like to use sticks whenever possible there's more than 20 to keep hands offf the food. Nice list, thanks for all the suggestions, I'm having a gathering next month and I also am putting together the list... ack. Fri Jul 17 00:43:38 -0700 2009 4866301 50431 chef chicklet 10 4866612 we're having people next week, so i'm mulling my menu too, lol. for the smoked salmon, i make "rosettes" of torn slices so the presentation gets less mangled. it also gives more visual interest. for the spanakopita, i roll it up like logs, "curl" into coils, bake and slice. this works with mushroom duxelles and goat cheese, but that's better in fall and winter. love the idea for popsicle sticks in the watermelon! funny, the stuff i consider kind of retro, like the stuffed mushrooms and deviled eggs, always disappear the fastest. Fri Jul 17 05:01:12 -0700 2009 4866472 30273 hotoynoodle 11 4867115 Can't go wrong with deviled eggs and mushrooms. I am absolutely making the spanakopita your way, and it doesn't break up? Fri Jul 17 08:15:23 -0700 2009 4866612 50431 chef chicklet 12 4869422 it might, but just patch it before baking. it looks much nicer this way too. i like to add sesame seeds to the top with melted butter before baking also. Sat Jul 18 03:56:10 -0700 2009 4867115 30273 hotoynoodle 13 4870782 Nice touch! Well not only am I having a party here at my home, my son has asked me to do his house warming ( mid Sept early Oct). Yes, we've had a busy last few days. The good news is, you ought to see this kids kitchen, it will be a pleasure to cook in it. I'm going to need all the suggestions and help you (and the others) can give. And your way of serving the spanakopita is definitely on the menu! I'm not folding and folding...If you don't mind, can we compare our recipes? I'll start a new thread for those question,but thought I'd sneak that in. We all love International, food, all of it, we'll gladly be paying tribute to quite a few countries! Perhaps you could answer some wine questions??? : ) Yea!!! Sat Jul 18 18:03:00 -0700 2009 4869422 50431 chef chicklet 14 4870794 That sounds so fun, chef! I was just about to ask you if your upcoming party had any type of theme in mind, or is it still too preliminary.... A housewarming party is fun! We had argentinean bbq for ours! Catered, tho, I would have done it myself, it I weren't 8 mos pregnant. Spanakopita question: I'm trying to visualize, is it a layered in the pan thing instead of folded triangles? Like a baklava? Or are the sheets rolled up then baked up ended, with fillings visible. I have a recipe for baklava that rolls them then bakes on ends, haven't tried it yet, but may have to break it out for a shish kebab bbq when my folks get here. Sat Jul 18 18:11:10 -0700 2009 4870782 90755 Phurstluv 15 4870829 Yes tons of fun coming my way. The first party is a end of summer, one that i hold in the backyard and it's casual, swimming, badmitton, and such. And NO I have no theme yet, so I'm so open to any ideas. The second party, is a house warming. The crowd is really going to be really diverse, and I love that. I can picture there being a great deal of different foods to offer, and I know how to cook most well, except Indian and vegetarian. The spanakopita, rolled is hotoynoodle's way, I have always made the triangles or precut the phyllo barely before baking. Hopefully she'll see this and answer you. I've asked her for her recipe already. But what I gather is that she rolls it, I am lost after that because its so delicate.. well she'll know. omg I am feeling overwhelmed right now. I need recipes, and menu ideas pronto. Sat Jul 18 18:39:27 -0700 2009 4870794 50431 chef chicklet 16 4870869 Don't worry, chef, I'm on it!! I was looking down through some of your ideas on this thread further down. A take on the puffs would be strudels. I used to make a Gourmet recipe at holiday time, but it can be used anytime of year. Two different ones : a salmon and greens strudel (can't remember details on this one, made it only once years ago but could definitely lay my hands on the recipe.) The other one was a Bacon and Date strudel, with Goat cheese. Delicious and relatively easy. I think it even used puff pastry instead of phyllo dough. Will definitely locate these, I remember they were a big hit. Will keep thinking and keeping you in mind! ;) Sat Jul 18 19:18:54 -0700 2009 4870829 90755 Phurstluv 16 4871896 this isn't the kind of dish i ever use a recipe for, i just wing it. i tend to use leeks or scallions, because i prefer their milder flavor vs. onions. instead of brushing butter on the leaves, i spray with pam which dramatically reduces tearing and also make a lighter finished product. i do include beaten raw eggs in the spinach mixture and also plenty of fresh mint and dill. layer and spray 4 to 6 leaves. spoon mixture along the long side, leaving a margin. roll it up, coil it, drop melted butter or olive oil on it and sprinkle with sesame seeds. bake at 400 til golden. Sun Jul 19 12:17:28 -0700 2009 4870829 30273 hotoynoodle 17 4871909 Okay, I get it know, how it's supposed to cook and look. Thanks, hn, sounds wonderful. Think it would work for baklava? Sun Jul 19 12:30:23 -0700 2009 4871896 90755 Phurstluv 17 4873418 okay got it. I like the pan product idea, makes sense. I'm bookmarking this thread, great ideas from you and the others, thanks! Mon Jul 20 06:15:59 -0700 2009 4871896 50431 chef chicklet 3 4857842 Are mojitos the in drink these days? I spend zero time in bars and am completely out of it but I'd be game to serve a pitcher or two or three of whatever the in drink may be. Tue Jul 14 11:42:54 -0700 2009 4850613 63171 susanl143 4 4857972 Will you have any help serving or passing? Everyone loves smoked salmon, and you can find it at costco. I recently served lox on bagete, and on the bagete I spread some prepared herb cheese, like Rondole. I sliced the bagete on thinly on the bias. If you have a spring form pan or a tart pan try this. Layer of marscapone, layer of pesto, in a mixer blend cream cheese with herbs and parmasian. On the top you can add a circle of pesto and edible flowers. When removed from the pan it will look very nice. In a shallow dish: layer of sour cream and cream cheese blended together. A layer of minced red onion. Top with cheap cavier. You can purchase the red and black, and orange cavier at Trader Joes or even at the market. You can get creative with the cavier using the colors. Good luck!! PS Mojitos are always good, the more alcohol you serve the higher your costs. I have held many fundraisers at my home. You will need to keep all of your reciepts and the candidate will have to count it as a donation. You need to find out what the limits are in your community. Limits vary on the post the candidate is running for. Contact your local registrar of voters or city or county clerk and they will provide you with the limits. If you go over the limit, the candidate will have to write you a check to stay in compliance. If you are married or have a partner or friend you can divide the costs between the two, as long as you both paid for it. Tue Jul 14 12:20:36 -0700 2009 4857842 21396 normalheightsfoodie 5 4861558 I ditto the smoked salmon/cheese/onion/caviar hors d'oeuvre. Everyone (except vegetarians) just loves smoked salmon. If you wanna really get fancy, you could make buttery seasoned toasts with the baguette slices in the oven. I have one reservation about mojitos -- a lot more people drink vodka or scotch than drink rum. If you're going to do mojitos, perhaps you could offer another cocktail with vodka as the base (have you tried Smirnoff's passion fruit vodka? It's out of this world.) Wed Jul 15 13:10:02 -0700 2009 4857972 270888 shaogo 6 4864890 You are right about the buttery toast, I did not mention it because I thought it would an extra layer of complication. I have lightly fryed the bread in olive oil than rubbed it with garlic. Thu Jul 16 12:43:36 -0700 2009 4861558 21396 normalheightsfoodie 4 4872001 i think the mojito craze peaked quite a few years ago, honestly-- and most people would want that fresh mint garnish in a mojito, so unless you have a great herb garden, that will get expensive for a larger number of people. . . what about a retro/classic white wine punch? good on hot days, less alcoholic, stretches the alcohol budget. . . you can make it in a punchbowl and float frozen fruit in it-- very elegant. Sun Jul 19 13:25:16 -0700 2009 4857842 46030 soupkitten 5 4872050 alas, just like i thought cosmos would disappear way back when, mojitos remain incredibly popular. Sun Jul 19 13:49:52 -0700 2009 4872001 30273 hotoynoodle 1 4850007 COSTCO AND TRADER JOES can be your new best friend. You can get interesting cheeses at both places. There is a great deal of prepared food to choose from both stores. Do not discount the mini-quiche, people still eat them. You might want to explore making a marscapone cheese torte, using a spring from pan. Sat Jul 11 18:12:25 -0700 2009 4848828 21396 normalheightsfoodie 2 4850461 Vegetarians generally do not eat fish- so maybe have a vegetable plate or some grilled vegetable sandwiches. I went to a party at a store and they had some meat sandwiches, then some w grilled vegetables and feta. But some vegetarians might not eat cheese.....so maybe some small finger foods like cut veggies, hummus, a yougurt dip........pitas a mini pitas as well? or if you don't want to make hummus ect buy some from a take out place? Sat Jul 11 23:47:16 -0700 2009 4850007 1092138 MiriamOttawa 1 4858203 I had another thought for you. I have a vidalia onion tart recipe that is great for parties. You make a yeasted dough with lots of caraway seeds. It doesn't rise very much at all and I've kept it in the fridge for pretty long. To make the filling, you cook vidalia onions (or another sweet onion) slowly in some butter until they are very soft. Then you mix that with some cottage cheese, eggs and some flour. You roll out the bread dough thin and put it in a pan. You can use a square pan or I use a tart pan. Pour in the filling and bake. You can cut it in small squares or other shapes. You can serve this at room temp. It would be a good complement to some of the other things which would be a little more dip-and-vegies or cheese-and-crackers. If you want the recipe, let me know. Tue Jul 14 13:11:45 -0700 2009 4848828 123744 karykat 2 4864630 THAT sounds divine! Thu Jul 16 11:37:45 -0700 2009 4858203 50431 chef chicklet 2 4865748 do you mind sharing your recipe, this sounds like something I would eat. I love onions, especially carmalized onions. My this sound delicious! (Is there any eggs in this?) Thu Jul 16 17:27:06 -0700 2009 4858203 50431 chef chicklet 3 4866100 But of course. Crunched tonight but will post within the next day or two. Now that I am thinking of this recipe, I think I will make it for a gathering this weekend. myself. Thu Jul 16 19:56:49 -0700 2009 4865748 123744 karykat 1 4858969 I had a client appreciation cocktail party for 60. Everyone loved the salmon gravlax. It is completely prepared in advance and is special. Other ideas - gourmet chicken wings/drummettes, mini kebabs, small pot sticker on a bamboo skewer, monochromatic veggie tray with green goddess dip, steamed baby potatoes scooped out and filled with creme fraiche and topped with a cheaper caviar, homemade cheese crackers, devilled eggs with exotic fillings like wasabi flavour/chili/etc. Tue Jul 14 17:03:34 -0700 2009 4848828 162977 sarah galvin 1 4861381 A few other thoughts - endive leaves as spoons. Shrimp salad/ Crab salad in endive leaves. Or even cooking ground chicken with chopped water chestnuts, soy and oyster sauce and putting it into endive leaves. Wed Jul 15 12:16:03 -0700 2009 4848828 15203 Dcfoodblog 2 4861480 I have a container of crab meat I got at Costco. Do you have a great crab salad recipe? Wed Jul 15 12:45:49 -0700 2009 4861381 63171 susanl143 3 4863182 I often make a lemony crab salad, mixing sour cream and mayo, maybe 1/4 c each (assuming a pound of crab meat) or to your taste), the zest and juice of a good-sized lemon, a dash each of worcestershire and hot sauce, 2-3 T.. chopped chives and/or parsley, salt and pepper to taste. Great in endive leaves, hollowed out cherry tomatoes, on nice crackers or toasts, in mini filo cups. Easy, do-aheadable, and delicious. Thu Jul 16 02:49:42 -0700 2009 4861480 324814 nomadchowwoman 4 4863342 I recently had 40 people for drinks and appetizers and the hands down favorite nibbler was endive leaves with a smear of Dalmatia Fig Spread (like a fig marmalade) crumbled Stilton cheese and a honey roasted pecan. It's delicious, easy to assemble and easy to restock when you run out. Thu Jul 16 05:40:25 -0700 2009 4863182 50795 greenstate 5 4863604 That sounds easy and tasty. How do you do the honey roasted pecans? Thu Jul 16 07:24:49 -0700 2009 4863342 63171 susanl143 6 4864472 I bought them at a local gourmet market but there are plenty of recipes for them on the internet. Thu Jul 16 10:53:44 -0700 2009 4863604 50795 greenstate 3 4864784 If I were going Asian I would do a vinaigrette of lime juice, sugar, water, fish sauce (can substitute with soy), and garlic and a bit of sesame oil. Add in chopped mint and scallions and you're set. if you are looking for something more mayonaisey, just add mayo, lemon juice, dill, scallions, and finely chopped red pepper. Thu Jul 16 12:14:12 -0700 2009 4861480 15203 Dcfoodblog 2 4865754 Exactly that was my thought when I recommended the crab salad. I've served crab, shrimp and tuna on endive, it works very well. Easy to handle and delicious. Thu Jul 16 17:28:33 -0700 2009 4861381 50431 chef chicklet 1 4864725 I did a "Havana Nights" cocktail party last August, and the food was a hit. I used a current (from a few years back) Gourmet issue for inspiration. Mojitos, Wine & Beer Mini fresh tortillas with pulled pork & pickled onion Wasabi Lime Crab Salad in Cucumber cups Grilled Apricots with Serrano Ham Black Bean Salsa with Tropical Fruit and Queso Blanco Manchego Cheese platter with Chorizos and Shallot Cherry confit Dessert was a Tropical fruit Trifle and mini mousse cups. They was other stuff too, unfortunately didn't write down this particular menu in full. We had about 30 people, and most of the menu is make ahead. I have recipes for the above if interested. With this type of menu, I served chilled Chardonnay (b/c everyone likes it). Pinot Grigio (bc I like it) and an Albarino or two (Spanish white, light like an SB). The reds were Tempranillos and Riojas, light to medium Spanish reds. Any recs on wine would have to wait until you decide on your menu. Have fun! Thu Jul 16 12:00:41 -0700 2009 4848828 90755 Phurstluv 1 4868245 Rethinking the appetizers ( I confess I too have a party coming up), what about spinach and cheese tartletts? Or make a couple different varieties using artichoke, sundried tomatoes, and cheeses of your choice. I love fontina, but you could use monterey jack, cottage cheese, or goat cheese. A time saver is that the shells can be made ahead of time,and then filled prior to the engagement. Another one is puffs, savory or sweet. I've made crab, ham and cheese, spinach, and chicken. For sweet make a wonderful pudding and then dip them in chocolate. Cannoli! Make the shells ahead, fill them the day of the party. People will devour these. Use mini chocolate chips, and whipped cream, with a little amaretto and orange zest. I always love mint and fresh pea soup shooters, the problem is that for that many people, it might get a little ridiculous. I have a recipe for cocoa zin. It's a rich chocolate dessert with zinfandel. I've made these for a crowd by putting them in the little plastic cups, topping it with whip cream and shaved chocolate. It's extremely rich, so a little bit is quite sufficient. Thinking thinking..... Fri Jul 17 14:28:34 -0700 2009 4848828 50431 chef chicklet 2 4868517 I love the tartlets! Love making a leek tartlet w/gruyere. Putting soup or apps in shooter glasses is great, but do you buy them by the case? And then wash them? Obviously yes, but seems like more work than I like for a cocktail party. And plastic cups are fine but we always use glass. Fri Jul 17 16:12:20 -0700 2009 4868245 90755 Phurstluv 3 4870838 If you had space/time, you'd use the shot glasses for the soup or an app, clean 'em and reuse for after dinner either a dessert shot or a "nightcap" of your choice. Nazdrovia! Sat Jul 18 18:50:01 -0700 2009 4868517 11599 Alice Letseat 3 4871091 When we've held large gatherings we've rented dishes and flatware. The party supply co. dropped off and picked them up - the best part - no dishwashing (and no wasted plastic). Sat Jul 18 22:32:47 -0700 2009 4868517 138472 maplesugar 4 4871727 Yes, I know, it's a nice luxury. So is having 2 dishwashers. Sun Jul 19 10:22:04 -0700 2009 4871091 90755 Phurstluv 1 4868450 Concha y Toro wine, from Chile, is available in 1.5 liter bottles and is very good for this purpose. Available at Costco for about $7 per bottle Fri Jul 17 15:48:05 -0700 2009 4848828 12296 steakman55 1 4871929 For serving a lot of people, I like to have bags of filings (like smoked salmon mousse, chicken salad w/ blue cheese and pears/walnuts, spinach dip, tatsiki, etc.) in the refrigerator and bases like endive leaves, sliced cucumbers (partially slice strips from the skin), grilled bread, phyllo dough squares, wonton wrappers baked upside down on muffin tins--or even flat would work, cherry tomatoes cut in half w/ center removed, sugar snap peas split in half, crostini, etc. It's quick to assemble but you don't need all the space in the refrigerator of having them premade. I do the same w/ deviled eggs--keep the whites seperate from the yolk filling so it takes up less space. Refrigerator space is always a premium for me and there is no way I could have platters of food in there. I put the bags of things like smoked salmon, deviled egg yolk in a pastry bag w/ a tip so it looks pretty when piped. Sprinkle paprika when appropriate, or capers, parsley. When you can eat the vessel, you can eliminate a lot of dishes that are needed for plating. I don't like large dips because they can look pretty bad after a few people have dug in, plus the whole double dipping thing especially w/ strangers bothers me. I used to like Athens phyllo cups. They're really easy to use and you could make spanikopita with them, or fill w/ bacon/cream cheese mix and bake. It's so easy and good when hot. I haven't used them in a while. http://www.athensfoods.com/ As drinks go, I agree w/ hoytoynoodle that it's easy to make your own simple syrup. I put them in rubbermaid squeeze bottles, w/ little shot glasses for measuring. People can make their own drinks, alcoholic or not--add to iced tea, sparking water, etc. You can also make it w/ fresh chopped fruit, like raspberries, peaches, strawberries to add to drinks and it's really pretty, too. Sun Jul 19 12:47:11 -0700 2009 4848828 39874 chowser 2 4873517 chowser I'm wondering if you handle the wonton wrapper differently, the ones I've had and tried making to fill, are not very good. They crunch sort of, and there is a very chewey texture that is not desirable. How do you handle that? I have a nice cream cheese pastry for little cups that I make and bake ahead, definitely not a time saver or easier method. I'm pretty good now at rolling little circles of dough, but for someone that hasn't done a lot of these, it is time consuming. I love your idea of back up of baggies for fillings, it must save a tremendous amout of room in the fridge too. I'll use that idea! Currently I store the extra in plastic toss away bowls and it creates towers and then I can't see the dip or spread. I already use squeeze bottles, for everything, they are great. I agree the double dipping thing is so darn gross. I wonder, I have these really cool little wire holder things that stand about 5 inches tall and holds the card. When I have a buffet. I write out litte cards that give the name or the dish and if its vegetarian friendly or not. I've also used different colored cards for that. I've always wanted to write a funny little ditty that addresses the double dipping issue but haven't had the nerve. I have heard other guests annouce "No double dipping guys!" so the problem took care of itself. Not all but some young children on the other hand, will handle and look at the food, and then set it somewhere else or even on the table. I love kids, and they will do that sort of thing just being kids, forgiveable. Since so many of my friends have young children, I will set up their own buffet table, and it has most of the same foods and maybe a few extra things just for them. I agree with the vessel idea, but the same thing happens with them looking bad. When they drop down to a few on the plate, they lose their appeal. Unless you pass them which I like best, then they're eaten fresh or hot. For dips and spreads, I add small spoons or little spreaders to the bowl, hopefully they get the idea to take it and put it on their plate. I also don't put out large bowls of dip. I like to freshen smaller bowls up, even broken chips in the dip are not appealing. And then it never fails, there will always be that one nut insisting to double dip. Thanks for the tips, I too am always looking for easier better ways to do these things. Mon Jul 20 06:58:26 -0700 2009 4871929 50431 chef chicklet 3 4873805 I should have been more specific and said I use gyoza wrappers which are thinner. That might make a difference w/ the chewy inside. I've had problems w/ them being too crunchy (for me, at least) if they're overbaked but I spray the backs of mini muffin tins and drape them over, not inside the muffin tin. It's a bigger bite but easier to do. I spray them w/ oil, too, and season if it would work. Your cream cheese pastry cups sound good. I used to make mini-quiche (which would be a good idea for the OP, too, make ahead and freeze) with cream cheese pastry but never thought to make just the cups. Good idea! The back up baggies aren't as environmental as plastic tubs since they can't be washing but it is so easy to snip the corner and squeeze out. At home, I try to use pastry bags but when going out, it's so easy to use bags--for anything that's individually filled. When I have bite sized foods, I'm constantly refilling, rearranging so we don't get to just a few on a plate but my friends and I were joking the other day about how people never take the last one on a plate. I was at a party where there were trays sitting around with just one piece left on each plate. Everyone has been well trained! Mon Jul 20 08:34:16 -0700 2009 4873517 39874 chowser 4 4873827 I like to use strips of puff pastry for mini bites, since I agree with chef that wonton wrappers don't work well, and I think gyozas are a little thin, and flavorless. Puff pastry has some chew and flavor from the butter in the dough. Caramelized onions and feta, ham & brie w/dried cherry, gorgonzola & walnut are some fillings I like. And I use baggies a lot too - don't know what I would do without them. Mon Jul 20 08:40:47 -0700 2009 4873805 90755 Phurstluv 5 4873860 I prefer puff pastry to gyoza wrappers which I suggested because the OP wanted to keep the costs down. You can season the wrappers, or it works plain w/ a heavily spiced filling like curry. I think it would be hard to make that much puff pastry, and even the less expensive Trader Joe's one is close to $5 for a small box and you'd need quite a few to serve 50-70 people. Dufour (if OP doesn't have a TJ's nearby) is far more than TJ's, though I haven't priced it since discovering TJ's. Mon Jul 20 08:49:46 -0700 2009 4873827 39874 chowser 6 4874528 i'm not giving up on the wonton/gyoza idea as a pastry. There must be something that can be done to soften or add more crunch to the little things. I have some time, I'll play... I mean you can always fry them, it's just doing them quickly or your back to a non time saver. Your ideas are awesome, and with two special events coming my way, I'll be checking on you. I really really want to do these in the oven like you suggest with the filling - 12 At a time! thank you so much, appreciate your feedback! Mon Jul 20 12:00:22 -0700 2009 4873860 50431 chef chicklet 7 4875099 I've never fried them (frying phobia--have never been able to get it right) but have had them when someone else made them. It is far better fried. I use quite a lot of spray (olive oil in a misto bottle but I've read someone brushing sesame oil on them which sounds good) which helps. As Phyurstluv said, puff pastry does taste better, as do phyllo dough baskets but I find the leaves much more labor intensive (I actually prefer these to puff pastry for this) and generally stick to the premade cups. Thanks and ditto--I learn a lot from your posts, too! Mon Jul 20 14:37:26 -0700 2009 4874528 39874 chowser 5 4874531 Nice mix the carmalized onions etc. Just mix and bake??? I have got to get so new and different apps, this kid is expecting my very best. Mon Jul 20 12:01:32 -0700 2009 4873827 50431 chef chicklet 6 4874616 Basically, yes, you can have a bit of custard (eggs, milk) to bind them, but don't need it with the ham & brie since it meltsl. They do bake up rich & creamy. And bake from frozen in 25 minutes at 400. Fresh probably only need 10 minutes. Mon Jul 20 12:22:53 -0700 2009 4874531 90755 Phurstluv 7 4876468 oh okay, like a little quiche. I make those. Never have I put them in the freezer though. thanks! Tue Jul 21 04:03:50 -0700 2009 4874616 50431 chef chicklet 8 4877135 Oh yea, they freeze beautifully. Have not frozen the ham & brie before tho, just the onion/feta & gorgonzola ones. Tue Jul 21 08:55:29 -0700 2009 4876468 90755 Phurstluv