ISO: ISO Carianna, Just checking in....How are the plans coming for the wedding event? (m)
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carianna-in-wa
Well-known member
Hi Barb - thanks for asking... (warning: Long)
I put together a really great “small bites” of Italy menu, but the bride’s hubby-to-be has his heart set on a dinner, so it was back to the drawing board.
So far, I plan to create antipasto centerpiece trays for each of the tables (should only be about 10 tables at the wedding) so that each table has nibbles when they get there. That takes some pressure off of the timing of the buffet.
For dinner, I’m looking at the chicken and sausage skewers that Curious pointed me at. We’ve tested them once and really liked them. I’m planning to make them again (pre-cooking the sausage this time!) with a new product I’m interested in called “Seasoned Skewers.” These are flavored skewers that add flavor to the food as they’re cooking. If they really work I’d like to look at making my own version using bamboo skewers.
I’m also thinking about making braciole for the other entrée. The bride and groom definitely want a beef dish, and this would be good in January. I’m not sold on it yet, but since it is easily made the day before and reheated it is pretty high on my list. I do not have ovens on-site… only warming drawers, so that has to be part of my planning.
For side dishes, I think sautéed green beans topped with balsamic roasted onions sounds good. I’ll make a caprese pasta salad, and I also plan on a mixed greens salad with gorgonzola. And then some great crusty bread too.
Some recipes are still in the testing phase, but I think I’m getting a decent handle on it. Am taking submissions for a good make-ahead Italian beef recipe! smileys/smile.gif
I put together a really great “small bites” of Italy menu, but the bride’s hubby-to-be has his heart set on a dinner, so it was back to the drawing board.
So far, I plan to create antipasto centerpiece trays for each of the tables (should only be about 10 tables at the wedding) so that each table has nibbles when they get there. That takes some pressure off of the timing of the buffet.
For dinner, I’m looking at the chicken and sausage skewers that Curious pointed me at. We’ve tested them once and really liked them. I’m planning to make them again (pre-cooking the sausage this time!) with a new product I’m interested in called “Seasoned Skewers.” These are flavored skewers that add flavor to the food as they’re cooking. If they really work I’d like to look at making my own version using bamboo skewers.
I’m also thinking about making braciole for the other entrée. The bride and groom definitely want a beef dish, and this would be good in January. I’m not sold on it yet, but since it is easily made the day before and reheated it is pretty high on my list. I do not have ovens on-site… only warming drawers, so that has to be part of my planning.
For side dishes, I think sautéed green beans topped with balsamic roasted onions sounds good. I’ll make a caprese pasta salad, and I also plan on a mixed greens salad with gorgonzola. And then some great crusty bread too.
Some recipes are still in the testing phase, but I think I’m getting a decent handle on it. Am taking submissions for a good make-ahead Italian beef recipe! smileys/smile.gif
carianna-in-wa
Well-known member
Oh yes, Joe - I'd love all of the above...
especially the marinated mushroom and artichokes since I've never made them and would love T&T.
Question: Do you think the popcorn cauliflower would hold up? Like I said, there's no ovens on-site.
The bride is very set on having an edible bouquet (and for January I think I've talked her into having it be veggies instead of fruit) and I thought I might put those in the center of each table (possibly in squat terracotta vessels) and then surround it with antipasti and a dip for the veggies.
especially the marinated mushroom and artichokes since I've never made them and would love T&T.
Question: Do you think the popcorn cauliflower would hold up? Like I said, there's no ovens on-site.
The bride is very set on having an edible bouquet (and for January I think I've talked her into having it be veggies instead of fruit) and I thought I might put those in the center of each table (possibly in squat terracotta vessels) and then surround it with antipasti and a dip for the veggies.
Carianna, the cauliflower holds up if it's served the same day as it is roasted.....
Chilling it kind of kills it. Same with the sprouts, but both are very easy. I'll post all the recipes tomorrow--I promise. Another winner is roasted red bell peppers. I've found that some folks really appreciate an assortment of veggies amidst all the deli stuff.
Chilling it kind of kills it. Same with the sprouts, but both are very easy. I'll post all the recipes tomorrow--I promise. Another winner is roasted red bell peppers. I've found that some folks really appreciate an assortment of veggies amidst all the deli stuff.
Wow! Sounds like a great party! I can imagine how the bride and groom
through off your plans from the "small bites of italy" menu.
I will search for some make ahead beef dishes. I make braciole quite often during the winter. While it tastes great, it does lack in presentation. Also, I have found that depending on how long you cook them, some can fall apart. I see your dilemna. I will look through some of my cookbooks....
Also love the antipasto centerpiece.
Please keep us posted!
Regards,
Barb
through off your plans from the "small bites of italy" menu.
I will search for some make ahead beef dishes. I make braciole quite often during the winter. While it tastes great, it does lack in presentation. Also, I have found that depending on how long you cook them, some can fall apart. I see your dilemna. I will look through some of my cookbooks....
Also love the antipasto centerpiece.
Please keep us posted!
Regards,
Barb
music-city-missy
Well-known member
I've done the cauliflower in advance for parties also...
and agree with Joe, chilling doesn't help it but you can do the same day and it's so easy to do last minute and then run with it.
Also add some balsamic roasted cippolini onions to the antipasto tray - they always go over great and if I am really pushed for time, I use frozen pearl onions.
There is another recipe that might be beautiful although not really Italian, more French, I have been dying to try - going to find it, try it and post it because it's absolutely lovely - it's Martha's in her newest book - it's an onion tart and it looks like these georgeous carmelized cabbage roses on top.
and agree with Joe, chilling doesn't help it but you can do the same day and it's so easy to do last minute and then run with it.
Also add some balsamic roasted cippolini onions to the antipasto tray - they always go over great and if I am really pushed for time, I use frozen pearl onions.
There is another recipe that might be beautiful although not really Italian, more French, I have been dying to try - going to find it, try it and post it because it's absolutely lovely - it's Martha's in her newest book - it's an onion tart and it looks like these georgeous carmelized cabbage roses on top.
carianna-in-wa
Well-known member
Hi Denice, an edible bouquet is fruits or vegetables cut into
interesting shapes and then skewered. You place the skewers into a container like you are arranging flowers. I've done several fruit bouquets for catering events and have done one vegetable bouquet for a winter event. They are very pretty and show-stopping and really aren't that much work. I don't know how to post a picture here, but if you google image fruit or vegetable bouquets you can see pictures of them. I think there are even companies that send them just like flower arrangements.
For this particular wedding, I'm planning on doing several small ones for the tables the guests will be sitting at, rather than one large one. (If I can sell the bride on the idea)
interesting shapes and then skewered. You place the skewers into a container like you are arranging flowers. I've done several fruit bouquets for catering events and have done one vegetable bouquet for a winter event. They are very pretty and show-stopping and really aren't that much work. I don't know how to post a picture here, but if you google image fruit or vegetable bouquets you can see pictures of them. I think there are even companies that send them just like flower arrangements.
For this particular wedding, I'm planning on doing several small ones for the tables the guests will be sitting at, rather than one large one. (If I can sell the bride on the idea)
carianna-in-wa
Well-known member
So you cook it a little ahead, take it to the site...
then do you serve room temp or do you reheat it?
then do you serve room temp or do you reheat it?
dawn_mo
Well-known member
Hi Carianna, I posted a menu from a friend's son's wedding dinner...
I posted it in the menu section. He said it was great because everything was served cold, and there were no worries about keeping everything hot. He said it was fantastic and everyone really liked it. They had it catered.
I posted it in the menu section. He said it was great because everything was served cold, and there were no worries about keeping everything hot. He said it was fantastic and everyone really liked it. They had it catered.
carianna-in-wa
Well-known member
Thanks Dawn, I'll check it out!
carianna-in-wa
Well-known member
Thanks Barb, any ideas would be appreciated...
I thought if I sliced the braciole and laid it in overlapping spirals ON the sauce (rather than pouring the sauce over the top) it would help the presentation a little. I could always have more sauce on the side with a ladle. A generous sprinkling of italian parsley would help too, but overall, it's going to look a little sloppy.
But I'm still NOT 100% committed to braciole. I recently made some flank steak pinwheels with provolone and prosciutto that were great too, (and the presentation was fun) but too rare and tough for a wedding crowd.
Edited to add the word NOT before 100%
I thought if I sliced the braciole and laid it in overlapping spirals ON the sauce (rather than pouring the sauce over the top) it would help the presentation a little. I could always have more sauce on the side with a ladle. A generous sprinkling of italian parsley would help too, but overall, it's going to look a little sloppy.
But I'm still NOT 100% committed to braciole. I recently made some flank steak pinwheels with provolone and prosciutto that were great too, (and the presentation was fun) but too rare and tough for a wedding crowd.
Edited to add the word NOT before 100%
Greek Mushrooms
Actually French, from Julia Child's Mastering Vol. I, but I've never had a complaint from an Italian:
Court Bouillon:
2 cups water
6Tbs. olive oil (I use less)
1/3 cup lemon juice
1/2 tsp. salt
2 Tbs. minced shallot or green onion
6 springs parsley, including root if available
1 small celery stalk with leaves
1 spring fresh fennel or 1/8 tsp. fennel seeds
1 sprig fresh thyme or 1/8 tsp. dried thyme
12 peppercorns
6 coriander seeds
(I use more of most of the herbs and spices--don't measure. I also include any trimmings from the mushrooms.)
Simmer all ingredients together for 10 minutes, then strain.
Champignons a la Grecque:
1 lb. fresh mushrooms, button size if possible, trimmed and washed
1 cup of the preceding court bouillon (you can freeze the other cup for future mushrooms.)
Salt and pepper
2-3 Tbs. chopped parsley or mixed green herbs
Bring the court bouillon to a boil and add the mushrooms, tossing them to cover with the liquid. Cover the pan and simmer about 10 minutes, just until done.
Remove the mushrooms with a slotted spoon and arrange them in a serving dish. Boil down the court bouillon until it has reduced almost to a syrup. Correct seasoning. Pour over mushrooms. When cold, they can be covered and refrigerated for several days. Let come back to room temperature.
Sprinkle with herbs just before serving.
Actually French, from Julia Child's Mastering Vol. I, but I've never had a complaint from an Italian:
Court Bouillon:
2 cups water
6Tbs. olive oil (I use less)
1/3 cup lemon juice
1/2 tsp. salt
2 Tbs. minced shallot or green onion
6 springs parsley, including root if available
1 small celery stalk with leaves
1 spring fresh fennel or 1/8 tsp. fennel seeds
1 sprig fresh thyme or 1/8 tsp. dried thyme
12 peppercorns
6 coriander seeds
(I use more of most of the herbs and spices--don't measure. I also include any trimmings from the mushrooms.)
Simmer all ingredients together for 10 minutes, then strain.
Champignons a la Grecque:
1 lb. fresh mushrooms, button size if possible, trimmed and washed
1 cup of the preceding court bouillon (you can freeze the other cup for future mushrooms.)
Salt and pepper
2-3 Tbs. chopped parsley or mixed green herbs
Bring the court bouillon to a boil and add the mushrooms, tossing them to cover with the liquid. Cover the pan and simmer about 10 minutes, just until done.
Remove the mushrooms with a slotted spoon and arrange them in a serving dish. Boil down the court bouillon until it has reduced almost to a syrup. Correct seasoning. Pour over mushrooms. When cold, they can be covered and refrigerated for several days. Let come back to room temperature.
Sprinkle with herbs just before serving.
Marinated Artichoke Hearts
From Italian Family Cooking by Anna Casale. These are so much better than the bottled ones, and very easy. Using your best olive oil, vinegar and sea salt makes a big difference, since there is very little else in the recipe.
Marinated Artichoke Hearts:
2 9-oz. packages frozen artichoke hearts
1 tsp. salt
2 Tbs. finely minced shallots
1/4 cup imported white wine vinegar
1/2 cup olive oil
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 tsp. sugar
2 Tbs. minced Italian parsley leaves
Rinse frozen artichoke hearts under warm water to defrost
In a 12-inch skillet, bring 2 cups water to a boil with 1 tsp. salt. Arrange artichokes in a single layer in pan and cook, covered, over medium heat until barely tender when tested with a fork, about 4 minutes. Transfer to a stainer and refresh under cold water. Squeeze artichokes gently in strainer to get rid of excess liquid.
In a bowl, beat together remaining ingredients except parsley. Add artichoke hearts and toss well. Transfer to a 1-1/2 quart jar with a tight-fitting lid and marinate overnight, turning once or twice.
Remove from refrigerator at least 2 hours before serving. Serve in small bowls with some of the marinade, sprinkled with parsley.
From Italian Family Cooking by Anna Casale. These are so much better than the bottled ones, and very easy. Using your best olive oil, vinegar and sea salt makes a big difference, since there is very little else in the recipe.
Marinated Artichoke Hearts:
2 9-oz. packages frozen artichoke hearts
1 tsp. salt
2 Tbs. finely minced shallots
1/4 cup imported white wine vinegar
1/2 cup olive oil
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 tsp. sugar
2 Tbs. minced Italian parsley leaves
Rinse frozen artichoke hearts under warm water to defrost
In a 12-inch skillet, bring 2 cups water to a boil with 1 tsp. salt. Arrange artichokes in a single layer in pan and cook, covered, over medium heat until barely tender when tested with a fork, about 4 minutes. Transfer to a stainer and refresh under cold water. Squeeze artichokes gently in strainer to get rid of excess liquid.
In a bowl, beat together remaining ingredients except parsley. Add artichoke hearts and toss well. Transfer to a 1-1/2 quart jar with a tight-fitting lid and marinate overnight, turning once or twice.
Remove from refrigerator at least 2 hours before serving. Serve in small bowls with some of the marinade, sprinkled with parsley.
Moyn's Brussels Sprouts with Fennel
"Joe,
I saw the post on brussel sprouts & just had to say, I do, as you do...Remove the outer leaves...cut the stem & make an X..... THen... as for tonight's dinner... I halved them & sprinkled with EVOO, and some fennel seed & kosher salt..... Bake at 450 for 20 minutes... then turn to other side for 20 minutes more... YUM!!!!"
(I serve these room temp as well.)
"Joe,
I saw the post on brussel sprouts & just had to say, I do, as you do...Remove the outer leaves...cut the stem & make an X..... THen... as for tonight's dinner... I halved them & sprinkled with EVOO, and some fennel seed & kosher salt..... Bake at 450 for 20 minutes... then turn to other side for 20 minutes more... YUM!!!!"
(I serve these room temp as well.)
carianna-in-wa
Well-known member
Joe, thank you SO much. I can't wait to put some of these together!