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baptism luncheon

ideas? like 20 people... make ahead.

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  1. are you going to reheat things, as in do you want something to prepare ahead to reheat, or something to prepare ahead and serve room temperature?

    any thoughts on type of food? light munchies? sit-down? mostly kid-friendly?

    1 Reply
    1. re: Emme

      make ahead, room temp or cold hopefully. Lunchy stuff.

    2. How about a strata (could be room temp or reheated) with roasted vegetables and a fruit platter.

      Or a curried turkey or chicken salad on bread. Along with meats and cheeses and breads for those who might not like that. I made a curried chicken salad and put it on a big foccacia and then cut it into wedges for a party once and that worked well. Or have a side dish of a curried turkey or chicken salad with dried fruit and celery and stuff with wild rice or regular rice as a side dish to a meat and cheese platter for with bread.

      1. we have done lunches after our kids' baptisms & such for extended family. I often do an assortment of good deli meats, cheeses, and a variety of breads. Then I make ahead some of our family favorites - potato salad, baked beans (reheat in crockpot), a fresh green salad, deviled eggs, dips with veggies & breads, etc. It is pretty casual around here, but it goes over well & people take what they like. We usually have a few desserts in addition to the cake as well.

        1. We did a mostly make ahead brunch for my son's baptism this June. We had about 25 adults, and just the right amount of food. We prepped everything before the baptism, right down to the napkins, hot pads, and empty serving bowls, so that we could enjoy the party when we got back.

          For main dishes, I made a brie-bacon strata, a veggie (spinach, mushrooms, red pepper, onion) strata, and a potato-cheese casserole. The dishes were prepped the night before and popped in the oven as we left for church. When we returned home, the food was ready and the house smelled great too!

          We also had a fruit salad with honey and mint, a chicken salad with tarragon, walnuts, craisins and grapes served with assorted rolls (folks could assemble their own), and a green salad with oranges, red onion, avocado, and a citrusy vinaigrette. The fruit and chicken salads were made the previous night. We prepped the green salad items the previous night too, and my aunt tossed everything together just before serving.

          For dessert, I made a cake and a cousin brought some italian cookies. We also made a coffee cake too - we made it that morning, but it is easy to make ahead and freeze.

          Have fun! :)

          1. In the past, all of my events for family gatherings and special events always had copious amounts of food carefully prepared with no expenses spared. Days were spent shopping and planning. Everyone always loved the food that was prepared and served.......then one year, when I was invited to a special occasion of a friend's for a similar event as yours, the caterer who was contracted, somehow failed to show up with anything. After some serious scrambling to arrange last minute replacements on a Sunday when most places were closed, I found a Popeye's Fried Chicken restaurant that was open and was able to order 100 pieces of Chicken freshly prepared and cooked in less than 30 minutes.

            The fried chicken was a big hit and nothing was leftover....now when I have a party, I always include Popeye's and it is always well received.....so much in fact it disappears always, and before most of the items I slaved over making from scratch. Quite humbling.....but at least the guests are happy.....for a buck a piece.

            1 Reply
            1. re: fourunder

              It seems at most potlucks, the pizza and fried chicken, from whatever place, are the first to go. I've been to potlucks where the food was amazing and still find that the Popeyes goes first.

            2. We just went to one and the food was perfect. Big Garden Salad, moled Brisket, baked Beans, Sweet potatos, Rolls, an desserts. Hot Dogs for the kids. Everything was made ahead and just left inthe oven until the service was over. Also had some Dips and snacks out when guest first arrived.

              1. I remember cocktail meatballs (with the grape jelly and chili sauce) served with toothpicks and fresh fruit served with sour cream fruit dip.

                My emphasis was on finger foods (or toothpick foods) that did not require cutlery. I think I had veggies and dip and small finger sandwiches and deviled eggs too.

                1. i love doing pinwheel sliced wraps because of the variety of fillings and how pretty they look.

                  this always goes fast too:
                  Chicken Enchilada Puffs

                  1 package frozen Puff pastry dough, thawed
                  2 boneless chicken breasts
                  8oz. package Grated pepper jack or cheddar cheese
                  1 onion - diced
                  1 stalk celery - diced
                  2 cloves Garlic - minced or pressed
                  1 small can diced Mild green chiles
                  ½ cup crushed tortilla chips
                  ½ cup Chicken broth or water
                  ½ teaspoon Ground cumin
                  1 teaspoon Chili powder
                  Oil
                  Salt and pepper to taste
                  1 Egg beaten with 1 tablespoon water

                  Heat about 2 tablespoons of oil in a large saut pan over medium-high heat. Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side. Remove chicken and cool.

                  Add the onions, celery and spices to the oil that remains in the pan. Add a little more oil if necessary. Saute until the onions are soft. Add the garlic and cook until just starting to brown.

                  Add the chilies and chicken stock to deglaze the pan. Bring to a boil, and dice the chicken breast finely, and add it back to the pan. Add the crushed tortilla chips.

                  Continue to cook until almost all of the liquid is evaporated. Taste and adjust seasoning with salt and pepper. Remove from the heat and chill completely in the refrigerator. When the mixture is cold, add the grated cheese and mix well.

                  Spread out the puff pastry. Lightly brush the pastry with the egg/water mixture. Cut the puff sheets into 2-inch by 2-inch squares. Place one tablespoon of firmly packed filling into the center of each square. Fold corner to corner, and crimp with a fork. Place on a sprayed cookie sheet about one inch apart. Cover and refrigerate until you get back, then pop in the oven for 15-20 min at 400. Serve with salsa.