Seafood is a favorite food that most people don’t get to eat every day and is a great idea for a special meal or party. Here are 2 gourmet seafood recipes you can prepare for your party, whether it is a baby shower, bridal party, or just a special dinner.
Seared Scallops on Baby Spinach with Lemon Vinaigrette
10 medium sized sea scallops
4 tbsp. butter
4 tbsp. extra virgin olive oil
Salt, to taste
Pepper, to taste
Heat a large skillet on medium high. Melt butter in pan and add olive oil. Salt and pepper both sides of the scallop. Lay scallops into the hot pan, searing until golden brown on both sides, about 3-4 minutes on each side. Set aside on paper towel to drain and cool.
For the salad and vinaigrette, you’ll need:
1 lb. fresh, baby spinach
1 lb. oyster mushrooms
Half cup roasted pumpkin seeds
2 tbsp. fresh squeezed lemon juice (do not use bottled juice)
1 tbsp. lemon rind
1 tsp. Dijon country mustard
One half tsp. garlic powder
One half tsp. kosher or sea salt
One fourth tsp. fresh ground pepper
One fourth cup extra virgin olive oil
Mix first six ingredients together well. Then, slowly drizzle in olive oil and whisk briskly to incorporate into a thick, yellow vinaigrette. To arrange the dish, toss baby spinach and oyster mushrooms together with the vinaigrette. Arrange in a small mound in the middle of the plate. Slice scallops in half and serve one or two seared side up. Scatter roasted pumpkin seeds over the top and serve.
Roasted and Broiled Salmon with Mango Coulis
2 lbs. fresh Atlantic or Sockeye salmon, cut into 1 inch filets
2 lemons, juiced and zested
Seasoned salt (McCormick’s, Lawry’s, Aunt Cora’s, etc.)
8 cloves garlic, peeled and chopped finely
8-10 tsp. Gulden’s Spicy Mustard
2 cups dried plain bread crumbs
Butter or Olive Oil flavored cooking spray
Parchment paper
Preheat oven to 425 degrees. Remove any pin bones from salmon filets. Zest lemons and set aside. Place salmon in a dish and squeeze fresh lemon juice over the top. Let it marinade for 30-45 minutes. Place salmon on a baking sheet covered with parchment paper and cooking spray. Sprinkle top with generous amount of seasoning salt. Then, spread one teaspoon of spicy brown mustard over the top and smooth out with a knife. Toss fresh garlic over the mustard and then cover with one fourth cup of dried plain bread crumbs. Repeat for all pieces of salmon. Carefully and slowly spray the top of the bread crumbs with a layer of cooking spray. Bake in the oven for 15-20 minutes. Then, broil for 5-10 minutes or until the top is golden brown.
Mango Coulis
1 ripe mango, peeled and cut into cubes
1 tbsp. fresh lemon juice
1 tbsp. honey
Half a cup orange juice
One fourth tsp. ground cinnamon
One fourth tsp. ground allspice
One fourth tsp. ground nutmeg
One eighth tsp. cayenne pepper (more or less, depending on how much heat you want)
Blend all ingredients together in a food processor until smooth. Spoon onto plate and place cooked salmon on top. Add a side of mashed potatoes to finish off the dish. These two dishes will be a sure hit, whether you are hosting a party, a formal event, or just making a special dinner.
Criss White is a professional writer that writes about food and other party planning topics like baby shower recipes and other baby shower ideas. Criss enjoys hosting parties and cooking when not writing.
Showing posts with label party food. Show all posts
Showing posts with label party food. Show all posts
Sunday, August 21, 2011
Saturday, August 20, 2011
Hors d'oeuvres that Will Work for Any Party
When you invite people into your home, you want to impress them with a fabulous spread that will have them talking long after the event is over. But there’s so much to consider when laying out food choices – any vegetarians? any allergies? anything kids won’t eat? Well, here’s the answer you’ve been seeking out for your gathering. Whether you’re hosting a family holiday get-together, a birthday party, or a baby shower, here are some fail-safe hors d’oeuvres that will work for any party.
Chips and Salsa
This all-time favorite snack food also doubles as great hors d’oeuvres for any kind of party. Salsas are available in hot, medium, and mild, as well as fruit flavors like peach and mango. Chips come in various shapes and sizes from your traditional large triangles to smaller scoopable cups. Don’t just limit yourself to white corn chips. Blue or red chips are delicious and add color to your party table.
Fruit Platter
A variety of fresh fruits is sure to please any of your party guests from kids to those with special food needs. You can purchase one from your local grocery store, or you can choose a mixture of fruits yourself and lay them out on a platter. Berries and melons always make a great addition. Carve watermelon, cantaloupe, and honey dew with a melon scoop and mix with fresh raspberries, blackberries, and blueberries. Arrange green and red seedless grapes around the edges of the plate and add juicy, fist-sized strawberries that will have everyone clambering for more. Slice up a kiwi, starfruit, peaches, apples, and/or bananas to add to the dish. One thing to remember about apples and bananas is that they will both oxidize (turn brown) once cut. To avoid this, slice these just before serving and then squeeze fresh lemon juice over both. Add side dips like melted chocolate, plain yogurt, or fruit flavored yogurt to kick things up.
Pinwheels
These tiny roll up bites are easy to make, can be filled with meat, cheese, or vegetables, to accommodate all tastes. Simply get small tortillas and spread cream cheese or Boursin on them. Then layer either ham, turkey, roast beef slices and roll up like a cigar. Add multiple toothpicks across the roll and then slice into small pieces and serve on a plate. For a vegetarian alternative, use alfalfa sprouts and/or thinly sliced cucumbers in place of the meat.
Chicken Skewers
An easy hors d’oeuvres to pass and serve is grilled chicken on a skewer. You can cook these ahead of time and keep them warmed in the oven. Skewers are cheap to buy at the grocery store and hold up well on the grill and in the oven. Guests can easily walk around, eat, and chat with this party pleaser. Have a couple of dipping sauces handy as well, like barbecue sauce, Thai peanut sauce, or simply Ranch dressing. For the vegetarians in your crowd, slice zucchini and yellow squash lengthwise and grill on skewers for the same effect. Just have a plate or basket handy on the table for people to put their empties.
These hors d’oeuvres are easy to prepare, appeal to a variety of guests, and are appropriate for any kind of party.
Criss White writes about babies, pregnancy, and party topics, like how to plan a baby shower menu. For more articles, visit Criss’s website for baby shower ideas and other party planning tips.
Chips and Salsa
This all-time favorite snack food also doubles as great hors d’oeuvres for any kind of party. Salsas are available in hot, medium, and mild, as well as fruit flavors like peach and mango. Chips come in various shapes and sizes from your traditional large triangles to smaller scoopable cups. Don’t just limit yourself to white corn chips. Blue or red chips are delicious and add color to your party table.
Fruit Platter
A variety of fresh fruits is sure to please any of your party guests from kids to those with special food needs. You can purchase one from your local grocery store, or you can choose a mixture of fruits yourself and lay them out on a platter. Berries and melons always make a great addition. Carve watermelon, cantaloupe, and honey dew with a melon scoop and mix with fresh raspberries, blackberries, and blueberries. Arrange green and red seedless grapes around the edges of the plate and add juicy, fist-sized strawberries that will have everyone clambering for more. Slice up a kiwi, starfruit, peaches, apples, and/or bananas to add to the dish. One thing to remember about apples and bananas is that they will both oxidize (turn brown) once cut. To avoid this, slice these just before serving and then squeeze fresh lemon juice over both. Add side dips like melted chocolate, plain yogurt, or fruit flavored yogurt to kick things up.
Pinwheels
These tiny roll up bites are easy to make, can be filled with meat, cheese, or vegetables, to accommodate all tastes. Simply get small tortillas and spread cream cheese or Boursin on them. Then layer either ham, turkey, roast beef slices and roll up like a cigar. Add multiple toothpicks across the roll and then slice into small pieces and serve on a plate. For a vegetarian alternative, use alfalfa sprouts and/or thinly sliced cucumbers in place of the meat.
Chicken Skewers
An easy hors d’oeuvres to pass and serve is grilled chicken on a skewer. You can cook these ahead of time and keep them warmed in the oven. Skewers are cheap to buy at the grocery store and hold up well on the grill and in the oven. Guests can easily walk around, eat, and chat with this party pleaser. Have a couple of dipping sauces handy as well, like barbecue sauce, Thai peanut sauce, or simply Ranch dressing. For the vegetarians in your crowd, slice zucchini and yellow squash lengthwise and grill on skewers for the same effect. Just have a plate or basket handy on the table for people to put their empties.
These hors d’oeuvres are easy to prepare, appeal to a variety of guests, and are appropriate for any kind of party.
Criss White writes about babies, pregnancy, and party topics, like how to plan a baby shower menu. For more articles, visit Criss’s website for baby shower ideas and other party planning tips.
Thursday, August 18, 2011
5 Foods You Probably Wouldn’t Serve at a Party
Parties are a time for celebrating—a wedding, a baby, a birthday—and for mingling and having fun with friends and relatives. If you want your guests interacting and having fun, you want to make sure you serve menu items appropriate for the party atmosphere. Some foods just don’t belong at a party unless your guests are octopus and have eight arms! Of course, many things are obvious as to what you wouldn’t serve…cow’s tongue, liver, pickled pig’s feet. Let’s be realistic, though. There are things you might serve at one party that you wouldn’t at another. For general parties, it’s best to avoid even some simple items.
Here are 5 foods you probably wouldn’t want to serve at a party:
- While we all love spaghetti and it’s a great crowd pleaser, it’s probably not the best thing to offer guests at a birthday party or baby shower. Who wants to walk around with a plate trying to balance everything while twirling pasta and splattering red sauce all over the place? Besides, if you miss your mouth, you’re liable to make a mess either on you or your hostess’s carpet. It’s best to leave the spaghetti dinner for sit down meals for the family.
- Unless you’re throwing a backyard barbeque-themed party for a birthday boy/girl or a mother-to-be, it’s not a good idea to serve messy barbeque at a party. If you serve ribs, people will have to eat them with their hands, then they’ll need a lot of napkins or wet-naps to clean up. Also, what do you do with the bones? Pulled pork, brisket, and barbequed chicken all have the same problems. While we love these type of foods for the Fourth of July or a big football game, they’re just not conducive to a party setting where people are mingling and/or playing party games.
- The same as above goes for Sloppy Joes. They’re great for dinner with the kids, but they’re called “sloppy” for reason. The meat and juices can fall out of the bun, making it a mess not only for your guests to try and eat (and carry on a conversation), but for the hostess, as well, if you start finding greasy chunks of ground beef in your carpet or furniture.
- Anything that requires cracking, peeling, or shelling. This would include most shellfish. It’s fun to boil up a batch of peel-and-eat shrimp or steam a Maine lobster. However, your guests don’t want to “fight” their food while they’re at a party. You can serve these seafood delights in other formats if you’d like. Just don’t expect party goers to peel, shuck, crack, or shell anything. It’s a mess and who wants to wear a restaurant bib at a party?
- Anything on a skewer. Okay, now this might contradict some of those awesome appetizer recipes you may have come up with. However, meat or vegetables on a stick can cause a problem for your guest. First, they have to hold it. Secondly, they have to gnaw the item off of the skewer, oftentimes with the appetizer sticking to it. Finally, what do they do with the skewer when they’re done? Do they carry it around? Search high and low for a garbage can? Stash it in your favorite banana tree plant? No, no, and please…no. If you can avoid anything on a stick, all the better.
Criss White writes about babies, pregnancy, and party topics, like how to plan a baby shower menu. For more articles, visit Criss’s website for baby shower ideas and other party planning tips.
Here are 5 foods you probably wouldn’t want to serve at a party:
- While we all love spaghetti and it’s a great crowd pleaser, it’s probably not the best thing to offer guests at a birthday party or baby shower. Who wants to walk around with a plate trying to balance everything while twirling pasta and splattering red sauce all over the place? Besides, if you miss your mouth, you’re liable to make a mess either on you or your hostess’s carpet. It’s best to leave the spaghetti dinner for sit down meals for the family.
- Unless you’re throwing a backyard barbeque-themed party for a birthday boy/girl or a mother-to-be, it’s not a good idea to serve messy barbeque at a party. If you serve ribs, people will have to eat them with their hands, then they’ll need a lot of napkins or wet-naps to clean up. Also, what do you do with the bones? Pulled pork, brisket, and barbequed chicken all have the same problems. While we love these type of foods for the Fourth of July or a big football game, they’re just not conducive to a party setting where people are mingling and/or playing party games.
- The same as above goes for Sloppy Joes. They’re great for dinner with the kids, but they’re called “sloppy” for reason. The meat and juices can fall out of the bun, making it a mess not only for your guests to try and eat (and carry on a conversation), but for the hostess, as well, if you start finding greasy chunks of ground beef in your carpet or furniture.
- Anything that requires cracking, peeling, or shelling. This would include most shellfish. It’s fun to boil up a batch of peel-and-eat shrimp or steam a Maine lobster. However, your guests don’t want to “fight” their food while they’re at a party. You can serve these seafood delights in other formats if you’d like. Just don’t expect party goers to peel, shuck, crack, or shell anything. It’s a mess and who wants to wear a restaurant bib at a party?
- Anything on a skewer. Okay, now this might contradict some of those awesome appetizer recipes you may have come up with. However, meat or vegetables on a stick can cause a problem for your guest. First, they have to hold it. Secondly, they have to gnaw the item off of the skewer, oftentimes with the appetizer sticking to it. Finally, what do they do with the skewer when they’re done? Do they carry it around? Search high and low for a garbage can? Stash it in your favorite banana tree plant? No, no, and please…no. If you can avoid anything on a stick, all the better.
Criss White writes about babies, pregnancy, and party topics, like how to plan a baby shower menu. For more articles, visit Criss’s website for baby shower ideas and other party planning tips.
Unique Seafood Recipes for a Party
You’re hosting a party and want to break free from the same old chips, dips, finger sandwiches, and various foods on skewers. Take a bold step forward by wowing your guests with a delicious appetizer from the sea. Here are some great unique seafood recipes for your party.
Mini crab cakes
1 pound jumbo lump crab meat
3 slices white bread
1 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tsp. Old Bay Seasoning
1 tbsp. fresh chopped parsley
1 large egg
Cookie sheet, lined with parchment paper
Vegetable oil, for frying
Drain crab meat and then squeeze out any excess liquid. Pick through the meat to make sure there are no shell parts. Beat the egg in a separate bowl. Cut crusts off the bread and break into very small pieces. Then add into the bowl with the egg. Mix in the other ingredients and fold together, being careful not to break up the crab meat. Form the mini cakes (about the size of a half dollar) in your hand and set on cookie sheet. When all of the mini crab cakes are formed, put the tray in the refrigerator for 1-24 hours, covered.
Fill a sauté pan with about one inch of oil and heat on medium high until hot, but not smoking. Carefully lay the crab cakes in the pan for about 4-5 minutes per side, or until they’re golden brown. You should only turn the cakes one time. Remove to paper towel to drain and then serve. Add a dip of store bought tartar or cocktail sauce or a packaged hollandaise sauce. Serve with plenty of sliced lemon wedges and parsley to decorate the platter.
Shrimp Ceviche in Cucumber Cups
2 English hothouse cucumbers
One half pound shrimp, peeled, deveined, and chopped
4 limes, juiced
1 tbsp. fresh chopped parsley
1 tbsp. fresh chopped chives
3 tbsp. finely chopped shallot
One fourth cup of chopped red pepper
One fourth cup of finely chopped celery
1 tsp. course sea salt
One fourth tsp. pepper
Cayenne pepper, to taste (optional)
2 tbsp. crème fraiche
Peel cucumbers and cut into one inch thick slices. Try to have about 15-16. Use a melon baller to scoop out the center of the cucumber without puncturing the bottom. Place cucumber cups on a tray until you’re ready to fill and serve them.
In a glass bowl, combine the shrimp with all ingredients except the crème fraiche. Stir well, fully coating the shrimp with the lime juice. The acid in the juice will actually cook the shrimp as it sits in the refrigerator chilling for up to four hours.
Before serving, drain all of the liquid out and mix in the crème fraiche. If that’s not available, you can substitute with sour cream. Place a spoonful of shrimp mixture in each cucumber cup and serve.
Fish Pakora (Indian style)
1 pound filet of white fish (flounder, cod, tilapia), cut into big chunks
Chickpea flour (also called besan or gram)
Half cup finely chopped onion
3 cloves of finely chopped garlic
One fourth tsp. powdered ginger
1 tsp. coriander
1 tsp. garam masala
Chili powder, to taste (optional, depending on level of heat desired)
Salt, to taste
Water, to thicken batter.
Mix everything from chickpeas through salt together. Slowly add water to form a batter the consistency of pancake batter. Dip fish pieces in the batter and deep fry. Remove to paper towel to drain and then serve with riata (yogurt sauce) and warm naan (bread.)
Criss White is a professional writer and foodie. Check out the baby shower food section of My Baby Shower Favors for more party food ideas and also check out these seafood dinner ideas.
Mini crab cakes
1 pound jumbo lump crab meat
3 slices white bread
1 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tsp. Old Bay Seasoning
1 tbsp. fresh chopped parsley
1 large egg
Cookie sheet, lined with parchment paper
Vegetable oil, for frying
Drain crab meat and then squeeze out any excess liquid. Pick through the meat to make sure there are no shell parts. Beat the egg in a separate bowl. Cut crusts off the bread and break into very small pieces. Then add into the bowl with the egg. Mix in the other ingredients and fold together, being careful not to break up the crab meat. Form the mini cakes (about the size of a half dollar) in your hand and set on cookie sheet. When all of the mini crab cakes are formed, put the tray in the refrigerator for 1-24 hours, covered.
Fill a sauté pan with about one inch of oil and heat on medium high until hot, but not smoking. Carefully lay the crab cakes in the pan for about 4-5 minutes per side, or until they’re golden brown. You should only turn the cakes one time. Remove to paper towel to drain and then serve. Add a dip of store bought tartar or cocktail sauce or a packaged hollandaise sauce. Serve with plenty of sliced lemon wedges and parsley to decorate the platter.
Shrimp Ceviche in Cucumber Cups
2 English hothouse cucumbers
One half pound shrimp, peeled, deveined, and chopped
4 limes, juiced
1 tbsp. fresh chopped parsley
1 tbsp. fresh chopped chives
3 tbsp. finely chopped shallot
One fourth cup of chopped red pepper
One fourth cup of finely chopped celery
1 tsp. course sea salt
One fourth tsp. pepper
Cayenne pepper, to taste (optional)
2 tbsp. crème fraiche
Peel cucumbers and cut into one inch thick slices. Try to have about 15-16. Use a melon baller to scoop out the center of the cucumber without puncturing the bottom. Place cucumber cups on a tray until you’re ready to fill and serve them.
In a glass bowl, combine the shrimp with all ingredients except the crème fraiche. Stir well, fully coating the shrimp with the lime juice. The acid in the juice will actually cook the shrimp as it sits in the refrigerator chilling for up to four hours.
Before serving, drain all of the liquid out and mix in the crème fraiche. If that’s not available, you can substitute with sour cream. Place a spoonful of shrimp mixture in each cucumber cup and serve.
Fish Pakora (Indian style)
1 pound filet of white fish (flounder, cod, tilapia), cut into big chunks
Chickpea flour (also called besan or gram)
Half cup finely chopped onion
3 cloves of finely chopped garlic
One fourth tsp. powdered ginger
1 tsp. coriander
1 tsp. garam masala
Chili powder, to taste (optional, depending on level of heat desired)
Salt, to taste
Water, to thicken batter.
Mix everything from chickpeas through salt together. Slowly add water to form a batter the consistency of pancake batter. Dip fish pieces in the batter and deep fry. Remove to paper towel to drain and then serve with riata (yogurt sauce) and warm naan (bread.)
Criss White is a professional writer and foodie. Check out the baby shower food section of My Baby Shower Favors for more party food ideas and also check out these seafood dinner ideas.
3 Gourmet Recipes You can Prepare for Your Party
No matter what kind of party you’re throwing – holiday event, bridal or baby shower – you can wow your guests with your culinary skills. You don’t have to be a graduate of the C.I.A. to make these recipes. All you need is quality ingredients, a little planning ahead, and patience to present a gorgeous plate of food. Here are two delicious entrees and a dessert that will make your party or meal complete.
Paella
One fourth cup olive oil, plus 2 tablespoons
One half cup chorizo sliced into half-inch pieces
Half a large onion, diced
4 cloves of garlic, minced
4 boneless, skinless chicken breasts, cut into chunks
One and a half cups Valencia rice
2 cups chicken broth
One half cup red wine
One half pound mussels
Salt to taste
Bijol powder (found in spice section)
One half pound medium raw shrimp, peeled and de-veined
One half pound clams (littlenecks or cherrystones)
One fourth pound scallops
Meat of 2 lobster tails, reserve shells for garnish
Half cup frozen green peas
Preheat oven to 350 degrees. Heat olive oil in a large pan. Sauté chorizo sausage. onions, and garlic and sauté until wilted but not overcooked. Add chicken pieces and sauté for about 15 minutes until brown, but not fully cooked. Remove and set aside.
In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn on high and bring to boil and cover. Add chicken and chorizo. Cover and simmer on the stove for 30 minutes, until the rice is cooked. Sauté shrimp, clams, scallops, and lobster tails separately in the oil. Remove and keep warm. Fold seafood into the rice mixture. Transfer to a large, flat oven-safe platter to serve. Top with peas. Place in oven for about 5 minutes to heat through. Garnish with lobster shells.
Coq au Vin
1 bottle of red wine (not too sweet, not too dry – a Beaujolais or Pinot Noir works best)
1 cup chicken stock
6-8 boneless chicken thighs
1 cup frozen pearl onions
Half stick of butter
1 lb. fresh mushrooms (cremini, oyster, shitake variety)
6 strips of bacon, chopped
2 tbsp. vegetable oil
2 tbsp. flour or cornstarch
Salt and pepper to taste
Several sprigs of fresh thyme
One medium spaghetti squash
In a large Dutch oven pot, melt 2 tablespoons of butter and cook frozen pearl onions and mushrooms until they’re tender. Set aside. In the same pot, add chopped bacon pieces and cook down until all fat is rendered and the bacon is crisp, but not burned. Strain bacon out onto paper towel to drain.
Using remaining bacon fat, brown the chicken thighs for about ten minutes on both sides until golden brown on the outside. Salt and pepper as it’s cooking. Add chicken stock, red wine, and thyme and bring to a boil. Reduce to a simmer, cover and let it cook for 30-45 minutes or until chicken is extremely tender.
In a preheated 425 degree oven, place halved and seeded spaghetti squash skin side up on a baking sheet and roast for 20-30 minutes. Remove and let it cool. Then, with a fork, rake out the squash into a bowl. It will resemble thick spaghetti.
Remove one cup of cooking liquid to separate bowl. Combine flour and two tablespoons of butter together and then whisk into the cooking liquid to form a thick sauce. Pour back into larger pot and stir well to thicken the rest of the sauce. Let it simmer an additional 10-15 minutes. Then add the onions and mushrooms back in and finally the bacon. Serve mixture over a bed of the spaghetti squash.
Nova Scotia Blueberry Buckle
One fourth cup butter
Half cup sugar
1 egg
1 cup flour
Half tsp. baking powder
One third cup milk
2 cups fresh or frozen (thawed) blueberries
Preheat oven to 350 degrees. Cream together sugar and butter and then add egg and mix well. Sift flour, baking powder and salt and then add alternatively with milk and the first mixture. Then, add everything together and stir. Pour into a well-greased square pan. Spread blueberries evenly over the top.
In an a separate bowl, add half a cup sugar, one third cup flour, one half teaspoon cinnamon, and one fourth cup butter. Cut all ingredients together with a fork and then scatter the topping over the blueberries. Bake for 45 minutes to an hour. Serve with gourmet vanilla bean ice cream.
Criss White is a professional writer that writes about food and other party planning topics like baby shower recipes and other baby shower ideas. Criss enjoys hosting parties and cooking when not writing.
Paella
One fourth cup olive oil, plus 2 tablespoons
One half cup chorizo sliced into half-inch pieces
Half a large onion, diced
4 cloves of garlic, minced
4 boneless, skinless chicken breasts, cut into chunks
One and a half cups Valencia rice
2 cups chicken broth
One half cup red wine
One half pound mussels
Salt to taste
Bijol powder (found in spice section)
One half pound medium raw shrimp, peeled and de-veined
One half pound clams (littlenecks or cherrystones)
One fourth pound scallops
Meat of 2 lobster tails, reserve shells for garnish
Half cup frozen green peas
Preheat oven to 350 degrees. Heat olive oil in a large pan. Sauté chorizo sausage. onions, and garlic and sauté until wilted but not overcooked. Add chicken pieces and sauté for about 15 minutes until brown, but not fully cooked. Remove and set aside.
In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn on high and bring to boil and cover. Add chicken and chorizo. Cover and simmer on the stove for 30 minutes, until the rice is cooked. Sauté shrimp, clams, scallops, and lobster tails separately in the oil. Remove and keep warm. Fold seafood into the rice mixture. Transfer to a large, flat oven-safe platter to serve. Top with peas. Place in oven for about 5 minutes to heat through. Garnish with lobster shells.
Coq au Vin
1 bottle of red wine (not too sweet, not too dry – a Beaujolais or Pinot Noir works best)
1 cup chicken stock
6-8 boneless chicken thighs
1 cup frozen pearl onions
Half stick of butter
1 lb. fresh mushrooms (cremini, oyster, shitake variety)
6 strips of bacon, chopped
2 tbsp. vegetable oil
2 tbsp. flour or cornstarch
Salt and pepper to taste
Several sprigs of fresh thyme
One medium spaghetti squash
In a large Dutch oven pot, melt 2 tablespoons of butter and cook frozen pearl onions and mushrooms until they’re tender. Set aside. In the same pot, add chopped bacon pieces and cook down until all fat is rendered and the bacon is crisp, but not burned. Strain bacon out onto paper towel to drain.
Using remaining bacon fat, brown the chicken thighs for about ten minutes on both sides until golden brown on the outside. Salt and pepper as it’s cooking. Add chicken stock, red wine, and thyme and bring to a boil. Reduce to a simmer, cover and let it cook for 30-45 minutes or until chicken is extremely tender.
In a preheated 425 degree oven, place halved and seeded spaghetti squash skin side up on a baking sheet and roast for 20-30 minutes. Remove and let it cool. Then, with a fork, rake out the squash into a bowl. It will resemble thick spaghetti.
Remove one cup of cooking liquid to separate bowl. Combine flour and two tablespoons of butter together and then whisk into the cooking liquid to form a thick sauce. Pour back into larger pot and stir well to thicken the rest of the sauce. Let it simmer an additional 10-15 minutes. Then add the onions and mushrooms back in and finally the bacon. Serve mixture over a bed of the spaghetti squash.
Nova Scotia Blueberry Buckle
One fourth cup butter
Half cup sugar
1 egg
1 cup flour
Half tsp. baking powder
One third cup milk
2 cups fresh or frozen (thawed) blueberries
Preheat oven to 350 degrees. Cream together sugar and butter and then add egg and mix well. Sift flour, baking powder and salt and then add alternatively with milk and the first mixture. Then, add everything together and stir. Pour into a well-greased square pan. Spread blueberries evenly over the top.
In an a separate bowl, add half a cup sugar, one third cup flour, one half teaspoon cinnamon, and one fourth cup butter. Cut all ingredients together with a fork and then scatter the topping over the blueberries. Bake for 45 minutes to an hour. Serve with gourmet vanilla bean ice cream.
Criss White is a professional writer that writes about food and other party planning topics like baby shower recipes and other baby shower ideas. Criss enjoys hosting parties and cooking when not writing.
Vegetable Dip Recipes
When hosting a party from a holiday gathering to special birthday to a baby shower, you should always take into account that there will be vegetarians or non-meat eaters in attendance. Being a great host or hostess means being accommodating of all of your guests. So, here are some great vegetable dip recipes to serve to party goers with special dietary needs.
Cucumber Yogurt Dip
1 and one fourth cups plain non-fat yogurt
Three-fourths cup light sour cream
3 cloves of minced garlic
1 cucumber, peeled, seeded, and chopped (English hothouse cucumbers are best)
1 tbsp. fresh chopped mint
Salt, to taste
Pepper, to taste
Combine all ingredients in a food processor or blender and pulse together until well combined. Chill for two hours and then serve with a variety of raw veggies or pita chips.
Dill Dip
8 ounces sour cream
8 ounces mayonnaise
1 tbsp. fresh chopped parsley
Salt, to taste
1 tbsp. fresh chopped dill
Pinch of red pepper flakes, for heat (optional)
Mix all ingredients together until blended well. Use as a dip with raw vegetables, bread sticks, or pretzels.
Kicked Up Dip
1 package of cream cheese
2 tbsp. mayonnaise
1 tsp. of lemon juice
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. favorite seasoning salt
Mix all ingredients together until blended well. Serve with a crudité platter or a variety of crackers from Ritz, Wheat Thins, or Chicken and Biscuit flavor crackers.
Simple Dip
1 package of softened cream cheese
1 jar of red pepper jelly
Place cream cheese bar on a serving dish. Pour red pepper jelly over the top and over the sides in a heaping helping. Serve with Club Crackers for a simple, delicious dip people won’t be able to get enough of.
Spinach Dip
1 package frozen spinach, thawed and drained thoroughly
1 package softened cream cheese
One fourth cup finely chopped white onions
3 cloves chopped garlic
Crushed red pepper flakes, to taste (optional)
Make sure spinach is thawed and free of water. Squeeze small batches of it in your hands, if necessary. Add cream cheese and other ingredients and mix together well. Serve in a hollowed out sourdough bread bowl with bread chunks, raw veggies and/or Triskets.
Easy Queso Dip
1 package of Velveeta
1 can of Rotel
Melt cheese and add Rotel. Stir completely and serve with tortilla chips.
Mushroom Cheese Dip
1 pound sharp cheddar cheese
1 can Cream of Mushroom soup
Melt cheddar cheese over a double boiler. Then add soup and mix thoroughly. Serve warm with tortilla chips or Fritos for one of the most strangely delicious dips ever. These dips are great for casual home use, or parties like birthdays, barbeques, and baby showers.
Criss White is a professional writer that writes about food, babies, and other party planning topics like baby shower cupcakes and other baby shower ideas. Criss enjoys hosting parties and baking when not writing.
Cucumber Yogurt Dip
1 and one fourth cups plain non-fat yogurt
Three-fourths cup light sour cream
3 cloves of minced garlic
1 cucumber, peeled, seeded, and chopped (English hothouse cucumbers are best)
1 tbsp. fresh chopped mint
Salt, to taste
Pepper, to taste
Combine all ingredients in a food processor or blender and pulse together until well combined. Chill for two hours and then serve with a variety of raw veggies or pita chips.
Dill Dip
8 ounces sour cream
8 ounces mayonnaise
1 tbsp. fresh chopped parsley
Salt, to taste
1 tbsp. fresh chopped dill
Pinch of red pepper flakes, for heat (optional)
Mix all ingredients together until blended well. Use as a dip with raw vegetables, bread sticks, or pretzels.
Kicked Up Dip
1 package of cream cheese
2 tbsp. mayonnaise
1 tsp. of lemon juice
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. favorite seasoning salt
Mix all ingredients together until blended well. Serve with a crudité platter or a variety of crackers from Ritz, Wheat Thins, or Chicken and Biscuit flavor crackers.
Simple Dip
1 package of softened cream cheese
1 jar of red pepper jelly
Place cream cheese bar on a serving dish. Pour red pepper jelly over the top and over the sides in a heaping helping. Serve with Club Crackers for a simple, delicious dip people won’t be able to get enough of.
Spinach Dip
1 package frozen spinach, thawed and drained thoroughly
1 package softened cream cheese
One fourth cup finely chopped white onions
3 cloves chopped garlic
Crushed red pepper flakes, to taste (optional)
Make sure spinach is thawed and free of water. Squeeze small batches of it in your hands, if necessary. Add cream cheese and other ingredients and mix together well. Serve in a hollowed out sourdough bread bowl with bread chunks, raw veggies and/or Triskets.
Easy Queso Dip
1 package of Velveeta
1 can of Rotel
Melt cheese and add Rotel. Stir completely and serve with tortilla chips.
Mushroom Cheese Dip
1 pound sharp cheddar cheese
1 can Cream of Mushroom soup
Melt cheddar cheese over a double boiler. Then add soup and mix thoroughly. Serve warm with tortilla chips or Fritos for one of the most strangely delicious dips ever. These dips are great for casual home use, or parties like birthdays, barbeques, and baby showers.
Criss White is a professional writer that writes about food, babies, and other party planning topics like baby shower cupcakes and other baby shower ideas. Criss enjoys hosting parties and baking when not writing.
Cupcakes Vs. Cakes - Which is Best for Your Party?
When acting as the hostess for a bridal or baby shower, one of the keys to the party's success is the main dessert. But what to serve? Cupcakes? A cake? How do you choose and how will each choice be viewed by your guests? Depending on your budget, the time involved, and the guest of honor's preference, here's a look at which option is best for your party.
Cupcakes Vs. Cakes
It's very trendy these days to pass up the detailed, expensive, tiered party cakes and opt for stylish, designer cupcakes for guests. Which is better?
In favor of cupcakes...
- They are thought to be a money saver
- They can be baked and designed at home
- They can be displayed in a variety of manner - stand, shelves, shapes
- They can act as a personalize, individual dessert
- You can add decorations, theme items to store-bought cupcakes
- They can be fun and memorable
- They can be more flavorful and natural than a fondant cake
- They can have special cups to match theme or colors
Cupcakes are small and cute. You can decorate them in so many ways and if you have a cupcake stand, they make a great centerpiece.
In favor of cakes...
- They are still traditional for most parties (birthday, bridal or baby shower, holiday event)
- There's an elegance to a tiered cake that cupcakes don't offer
- Easy to make tiered cakes at home with simple ingredients and store bought decorations
- They have a larger "canvas" to fulfill any theme or color design
- Tradition is in favor of cakes; cupcakes being almost too casual or quirky
- They can be simple or can be decorated to the hilt to impress
- More leftovers for guests and guest of honor to take home
Cakes are a traditional treat for any party and come in a variety of flavors. They can be decorated with fruits, chocolate, and many other toppings that your guests will love.
Results?
Honestly, in today's world, there really are no rules that you absolutely have to follow when you plan and execute at party. Cupcakes and cakes are both a delicious way to entertain your guests. Depending on the theme, style, and budget of your event, either provide elegance to your table and no matter the choice, people will take away from the shower, event, or party what you put into it. In the battle of cupcakes versus cakes, there are no losers.
Criss White is a professional writer that writes about food, babies, and other party planning topics like baby shower cupcakes and other baby shower ideas. Criss enjoys hosting parties and baking when not writing.
Cupcakes Vs. Cakes
It's very trendy these days to pass up the detailed, expensive, tiered party cakes and opt for stylish, designer cupcakes for guests. Which is better?
In favor of cupcakes...
- They are thought to be a money saver
- They can be baked and designed at home
- They can be displayed in a variety of manner - stand, shelves, shapes
- They can act as a personalize, individual dessert
- You can add decorations, theme items to store-bought cupcakes
- They can be fun and memorable
- They can be more flavorful and natural than a fondant cake
- They can have special cups to match theme or colors
Cupcakes are small and cute. You can decorate them in so many ways and if you have a cupcake stand, they make a great centerpiece.
In favor of cakes...
- They are still traditional for most parties (birthday, bridal or baby shower, holiday event)
- There's an elegance to a tiered cake that cupcakes don't offer
- Easy to make tiered cakes at home with simple ingredients and store bought decorations
- They have a larger "canvas" to fulfill any theme or color design
- Tradition is in favor of cakes; cupcakes being almost too casual or quirky
- They can be simple or can be decorated to the hilt to impress
- More leftovers for guests and guest of honor to take home
Cakes are a traditional treat for any party and come in a variety of flavors. They can be decorated with fruits, chocolate, and many other toppings that your guests will love.
Results?
Honestly, in today's world, there really are no rules that you absolutely have to follow when you plan and execute at party. Cupcakes and cakes are both a delicious way to entertain your guests. Depending on the theme, style, and budget of your event, either provide elegance to your table and no matter the choice, people will take away from the shower, event, or party what you put into it. In the battle of cupcakes versus cakes, there are no losers.
Criss White is a professional writer that writes about food, babies, and other party planning topics like baby shower cupcakes and other baby shower ideas. Criss enjoys hosting parties and baking when not writing.
How to Make Your Own Three-Tiered Cake for a Party
You’ve seen all the cake battles, icing wars, and decorating skirmishes on the cable cooking shows. It looks simple and easy to make your own tiered cake for a birthday party, baby shower, or wedding, but can anyone do it? Of course you can. All you need are the right tools, a little patience, and a willingness to try and you, too, can make a professional-looking cake in a matter of a few hours. Here’s how to make your own three-tiered cake for a party.
The key to a perfect three-tiered cake is three separate cake pans of varying sizes. Whether you go for round or square pans, aim for 12 inch, 8 inch, and 6 inch pans as the resulting cakes will be ideal to stack. Before you actually start baking and assembling, make sure you have all of the proper tools. Simply visit a local bake store or an arts and crafts store for the things you’ll need.
Cake pans – 12, 8, and 6 inch pans
Cooking spray
Waxed paper
Two cake mixes (you can vary the flavors if you want)
Several cans of frosting (better to buy more)
Cake decorations of your choice (from store)
Large flat spatula for icing
Colored frosting tubes
Wooden dowels, if needed, or toothpicks
Cake plate or large piece of cardboard covered with aluminum foil
Preheat oven. Mix cake mixes according to directions on the box. Trace the bottom of each pan over a large sheet of waxed paper and cut to fit the pan. Spray with ample amount of cooking spray before pouring in the cake batter. Fill your three cake pans with equal amounts of batter and bake according to the directions.
Allow cakes to cool completely before trying to ice. If the cakes are even slightly hot, the icing will melt and not set right. Make cake plate out of cardboard and aluminum foil, large enough to accommodate the largest cake pan.
Take the largest cake and flip it upside down on the cake plate. Peel off the waxed paper and discard. Frost the cake all over and smooth out with the large spatula. Carefully flip the medium cake over in your hand and place in the center of the larger cake. Peel off the waxed paper, discard, and frost this cake. Repeat the process with the smaller cake. Use extra frosting to fill any holes or to smooth out the cake. Cake should be sturdy enough, but you can insert wooden dowels or toothpicks on each layer before icing.
Now, get as creative as you’d like by decorating the cake with candies, sugar flowers, or anything else you may get from the store. Use the colored icing tubes to make lattice work, loops, or to write out messages. Be creative and have fun. If you’re making the cake for a themed baby shower, pick decorative items that follow along the rest of the party theme and colors.
Your friends will be impressed with your handiwork…and may even have you make cakes for all of their future parties.
Criss White is a professional writer that writes about food, babies, and other party planning topics like baby shower cupcakes and other baby shower ideas. Criss enjoys hosting parties and baking when not writing.
The key to a perfect three-tiered cake is three separate cake pans of varying sizes. Whether you go for round or square pans, aim for 12 inch, 8 inch, and 6 inch pans as the resulting cakes will be ideal to stack. Before you actually start baking and assembling, make sure you have all of the proper tools. Simply visit a local bake store or an arts and crafts store for the things you’ll need.
Cake pans – 12, 8, and 6 inch pans
Cooking spray
Waxed paper
Two cake mixes (you can vary the flavors if you want)
Several cans of frosting (better to buy more)
Cake decorations of your choice (from store)
Large flat spatula for icing
Colored frosting tubes
Wooden dowels, if needed, or toothpicks
Cake plate or large piece of cardboard covered with aluminum foil
Preheat oven. Mix cake mixes according to directions on the box. Trace the bottom of each pan over a large sheet of waxed paper and cut to fit the pan. Spray with ample amount of cooking spray before pouring in the cake batter. Fill your three cake pans with equal amounts of batter and bake according to the directions.
Allow cakes to cool completely before trying to ice. If the cakes are even slightly hot, the icing will melt and not set right. Make cake plate out of cardboard and aluminum foil, large enough to accommodate the largest cake pan.
Take the largest cake and flip it upside down on the cake plate. Peel off the waxed paper and discard. Frost the cake all over and smooth out with the large spatula. Carefully flip the medium cake over in your hand and place in the center of the larger cake. Peel off the waxed paper, discard, and frost this cake. Repeat the process with the smaller cake. Use extra frosting to fill any holes or to smooth out the cake. Cake should be sturdy enough, but you can insert wooden dowels or toothpicks on each layer before icing.
Now, get as creative as you’d like by decorating the cake with candies, sugar flowers, or anything else you may get from the store. Use the colored icing tubes to make lattice work, loops, or to write out messages. Be creative and have fun. If you’re making the cake for a themed baby shower, pick decorative items that follow along the rest of the party theme and colors.
Your friends will be impressed with your handiwork…and may even have you make cakes for all of their future parties.
Criss White is a professional writer that writes about food, babies, and other party planning topics like baby shower cupcakes and other baby shower ideas. Criss enjoys hosting parties and baking when not writing.
Monday, August 15, 2011
What Food to Serve During a Party
Whenever you’re hosting a party, it’s all about presenting delicious party food that is both simple and elegant. You also don’t want your guests to be laden down with heavy, complicated dishes that require a balancing act whether they’re sitting or standing. Instead, offer them a selection of varied foods that will both satisfy their hunger and free them up for mingling and conversations. And, you won’t be stuck in the kitchen by making these ahead of time and enjoying the party yourself.
Here are some ideas for what food to serve at a party.
Twisted Egg Salad Cups
1 dozen eggs
1 cup (maybe less) mayonnaise
2 tbsp. spicy brown mustard
Salt and pepper to taste
Fresh dill sprigs
Wheat bread with crusts trimmed off and cut into four squares
2 tbsp. butter, margarine, or butter-flavored cooking spray
Preheat oven to 350 degrees. Put eggs in two inches of cold water and 1 tbsp. white vinegar until they boil. Simmer on low for 2 minutes. Remove from heat, cover and let them sit for 15 minutes. Drain hot water, replace with ice cold water and let them sit another 15 minutes. Peel under a stream of running cold water. Grease a mini muffin tin with butter or butter-flavored spray. Take bread pieces and mold around bottom and side of the muffin pan. Bake in the oven for 12-15 minutes or until golden brown.
In a large bowl, mash hard boiled eggs with the tongs of a fork until the pieces are small and fluffy. Add mayonnaise a fourth of a cup at a time, watching that the mixture doesn’t become too soupy. Add mustard and stir well. Sprinkle salt and pepper to taste. Fill small baked bread cups with a heaping portion of the egg salad and top with a colorful sprig of dill. Your guests will scarf these up by the handful!
Personal Antipastos
Make a platter of individual antipastos. Purchase a variety of black and green olives, fresh mozzarella cheese balls, fresh basil, feta cubes, grape tomatoes, kalamata olives, Genoa salami, hard salami, and other spiced meats from your grocery store. Using wooden skewers, place meats, cheeses, and vegetables alternately for a hand-held antipasto. Lay out on a platter for guests to serve themselves.
Smoked Salmon Canapés
Lightly bake a store bought Boboli crust and let it cool. Mix together softened cream cheese, lemon juice, chopped chives, and fresh lemon zest. Add a dash of salt and pepper to taste. Spread mixture over the crust. Arrange smoked salmon over the cream cheese blend. Sprinkle with chopped hard boiled eggs, capers, fresh ground pepper, and more lemon zest. Cut into strips or pizza-like wedges and serve.
Cucumber Sandwiches
1 pound of seedless English cucumbers
1 8-ounce package cream cheese, softened
One and a half tsp. mayonnaise
Salt and pepper to taste
Various breads (white, wheat, rye, pumpernickel) with crusts cut off and sliced into finger-sized servings
Peel dark skin off the cucumbers with a vegetable peeler. Cut cucumber in half long ways. Peel, seed (okay, so they’re not totally seedless) and shred one half of the cucumber. Cut the other half and set aside. Mix together the cream cheese, mayonnaise and salt. Add in the shredded cucumber and stir it all well. Take two pieces of bread (you can mix and match…whatever you want) and spread about a tablespoon of the mixture onto the bread. Top with cucumber slices before adding the top. Makes about 48 finger sandwiches for everyone to enjoy.
Mini Quiches
Mini quiches are available in most major grocery stores and in warehouse clubs, as well. Simply buy some mini quiches in various flavors such as cheese and spinach, ham, bacon and cheese, and bake them ahead of time. Serve them on a nice silver tray with doilies to spruce it up. Add some simple flowers to make it look like you spent all day in the kitchen.
Chafing Dish Meatballs and Wieners
2 lbs. ground beef
1 slightly beaten egg
1 tbsp. onion powder
1 tsp. salt
1 package of Lil Smokey wieners
1 bottle chili sauce
Juice of 1 lemon
1 c. grape jelly
Combine first 4 ingredients. Mix and shape into balls about 1 inch in diameter. Drop into mixture made of the chili sauce, lemon juice and jelly. Simmer 20-30 minutes. (Be sure to keep it VERY low heat.) Serve these with toothpicks.
Criss White writes about family, pregnancy, and baby topics. To check out some baby shower food ideas, visit Baby Shower Ideas.
Here are some ideas for what food to serve at a party.
Twisted Egg Salad Cups
1 dozen eggs
1 cup (maybe less) mayonnaise
2 tbsp. spicy brown mustard
Salt and pepper to taste
Fresh dill sprigs
Wheat bread with crusts trimmed off and cut into four squares
2 tbsp. butter, margarine, or butter-flavored cooking spray
Preheat oven to 350 degrees. Put eggs in two inches of cold water and 1 tbsp. white vinegar until they boil. Simmer on low for 2 minutes. Remove from heat, cover and let them sit for 15 minutes. Drain hot water, replace with ice cold water and let them sit another 15 minutes. Peel under a stream of running cold water. Grease a mini muffin tin with butter or butter-flavored spray. Take bread pieces and mold around bottom and side of the muffin pan. Bake in the oven for 12-15 minutes or until golden brown.
In a large bowl, mash hard boiled eggs with the tongs of a fork until the pieces are small and fluffy. Add mayonnaise a fourth of a cup at a time, watching that the mixture doesn’t become too soupy. Add mustard and stir well. Sprinkle salt and pepper to taste. Fill small baked bread cups with a heaping portion of the egg salad and top with a colorful sprig of dill. Your guests will scarf these up by the handful!
Personal Antipastos
Make a platter of individual antipastos. Purchase a variety of black and green olives, fresh mozzarella cheese balls, fresh basil, feta cubes, grape tomatoes, kalamata olives, Genoa salami, hard salami, and other spiced meats from your grocery store. Using wooden skewers, place meats, cheeses, and vegetables alternately for a hand-held antipasto. Lay out on a platter for guests to serve themselves.
Smoked Salmon Canapés
Lightly bake a store bought Boboli crust and let it cool. Mix together softened cream cheese, lemon juice, chopped chives, and fresh lemon zest. Add a dash of salt and pepper to taste. Spread mixture over the crust. Arrange smoked salmon over the cream cheese blend. Sprinkle with chopped hard boiled eggs, capers, fresh ground pepper, and more lemon zest. Cut into strips or pizza-like wedges and serve.
Cucumber Sandwiches
1 pound of seedless English cucumbers
1 8-ounce package cream cheese, softened
One and a half tsp. mayonnaise
Salt and pepper to taste
Various breads (white, wheat, rye, pumpernickel) with crusts cut off and sliced into finger-sized servings
Peel dark skin off the cucumbers with a vegetable peeler. Cut cucumber in half long ways. Peel, seed (okay, so they’re not totally seedless) and shred one half of the cucumber. Cut the other half and set aside. Mix together the cream cheese, mayonnaise and salt. Add in the shredded cucumber and stir it all well. Take two pieces of bread (you can mix and match…whatever you want) and spread about a tablespoon of the mixture onto the bread. Top with cucumber slices before adding the top. Makes about 48 finger sandwiches for everyone to enjoy.
Mini Quiches
Mini quiches are available in most major grocery stores and in warehouse clubs, as well. Simply buy some mini quiches in various flavors such as cheese and spinach, ham, bacon and cheese, and bake them ahead of time. Serve them on a nice silver tray with doilies to spruce it up. Add some simple flowers to make it look like you spent all day in the kitchen.
Chafing Dish Meatballs and Wieners
2 lbs. ground beef
1 slightly beaten egg
1 tbsp. onion powder
1 tsp. salt
1 package of Lil Smokey wieners
1 bottle chili sauce
Juice of 1 lemon
1 c. grape jelly
Combine first 4 ingredients. Mix and shape into balls about 1 inch in diameter. Drop into mixture made of the chili sauce, lemon juice and jelly. Simmer 20-30 minutes. (Be sure to keep it VERY low heat.) Serve these with toothpicks.
Criss White writes about family, pregnancy, and baby topics. To check out some baby shower food ideas, visit Baby Shower Ideas.
Wednesday, June 9, 2010
How does Wedding Fare Distinguish Itself from Other Party Food?
Wedding food is so important that it can help or hurt your special occasion. It is critical that you decide on the appropriate menu to serve for your invitees. What generally separates wedding meals from typical party offerings? Who says what’s applicable wedding fare? Can’t they simply offer any edibles for the wedding day? Is there really a difference at all when comparing wedding fare and typical party food?
When we say party, the initial thing that we think of is an informal social get together. It is where a crowd of people, generally with the same hobbies, are gathered together for a specific reason or task or simply to have fun. That is how come the word “party” is often defined with an additional word to describe the type of party. It also informs you who your visitors are. Examples are bachelorette parties for single women, kid parties for children and Halloween parties for those who want to celebrate and participate in Halloween.
The sort of event and the age and religious persuasion of the guests are two huge factors that dictate the food to be served. Cocktail parties should always have alcoholic beverages to indulge their mature guests. Some hors d’œuvres would be wonderful to supplement the party cocktails and hard liquor. In a kid’s celebration, you need to think about what kids like so your bill of fare can include spaghetti, burgers, and floats.
Wedding receptions, on the other hand, are a much more personal and proper gathering. ”Wedding” is an extremely traditional word, with which come expectations. But, the theme of the big day can call for ceremonial clothing or everyday wear or even costumes. An additional difference that makes wedding receptions unique to other social gatherings is the diversity of its guests. They may also have distinct religious beliefs, heritages, and education. Aside from the theme of your special event, all of these are factors you want to include in your decision when preparing for wedding food.
When deciding on your wedding menu, you need to set when you prefer to give the reception. Unlike the usual parties, where tradition dictates a time of day (Halloween at night, birthday parties during the afternoon), wedding receptions can vary. They are acceptable anywhere from early morning to late at night. The food and the drinks as well, is expected to be chosen for the time of the event. Buffets and lighter food can be available at mid-day wedding reception while a traditional meal is recommended for afternoon receptions.
For sunrise or breakfast receptions, you might prepare croissants, pancakes, muffins, pastries and other fancy breakfast foods. Beverages might be tea and coffee, juice and in some instances mimosas. Brunches work well for those who are tying the knot in the span from late morning to lunch. For afternoon or early evening events, you may have appetizers and cocktails, and for the evening wedding, a proper plated set-up with at least three courses is expected.
So, is there a difference between wedding edibles and party food? Well, maybe, maybe not. Because wedding foods and common party foods often overlap. You can have different kinds of gatherings and you might choose different themes for your special day. What matters is that anytime you select your menu, these three aspects should always be remembered – theme, time, guests.
Criss White is a freelance writer on numerous matters, including bridal showers, wedding tips, and family issues and has created useful articles for an abundance of websites.
When we say party, the initial thing that we think of is an informal social get together. It is where a crowd of people, generally with the same hobbies, are gathered together for a specific reason or task or simply to have fun. That is how come the word “party” is often defined with an additional word to describe the type of party. It also informs you who your visitors are. Examples are bachelorette parties for single women, kid parties for children and Halloween parties for those who want to celebrate and participate in Halloween.
The sort of event and the age and religious persuasion of the guests are two huge factors that dictate the food to be served. Cocktail parties should always have alcoholic beverages to indulge their mature guests. Some hors d’œuvres would be wonderful to supplement the party cocktails and hard liquor. In a kid’s celebration, you need to think about what kids like so your bill of fare can include spaghetti, burgers, and floats.
Wedding receptions, on the other hand, are a much more personal and proper gathering. ”Wedding” is an extremely traditional word, with which come expectations. But, the theme of the big day can call for ceremonial clothing or everyday wear or even costumes. An additional difference that makes wedding receptions unique to other social gatherings is the diversity of its guests. They may also have distinct religious beliefs, heritages, and education. Aside from the theme of your special event, all of these are factors you want to include in your decision when preparing for wedding food.
When deciding on your wedding menu, you need to set when you prefer to give the reception. Unlike the usual parties, where tradition dictates a time of day (Halloween at night, birthday parties during the afternoon), wedding receptions can vary. They are acceptable anywhere from early morning to late at night. The food and the drinks as well, is expected to be chosen for the time of the event. Buffets and lighter food can be available at mid-day wedding reception while a traditional meal is recommended for afternoon receptions.
For sunrise or breakfast receptions, you might prepare croissants, pancakes, muffins, pastries and other fancy breakfast foods. Beverages might be tea and coffee, juice and in some instances mimosas. Brunches work well for those who are tying the knot in the span from late morning to lunch. For afternoon or early evening events, you may have appetizers and cocktails, and for the evening wedding, a proper plated set-up with at least three courses is expected.
So, is there a difference between wedding edibles and party food? Well, maybe, maybe not. Because wedding foods and common party foods often overlap. You can have different kinds of gatherings and you might choose different themes for your special day. What matters is that anytime you select your menu, these three aspects should always be remembered – theme, time, guests.
Criss White is a freelance writer on numerous matters, including bridal showers, wedding tips, and family issues and has created useful articles for an abundance of websites.
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