ISO: ISO opinions: Is this too much food?

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M

monj

Well-known member
We are having an open house/cocktail party for about 30 people the Saturday after Xmas.

I was looking for advice on my menu.

Too much, too little, too diverse, too crazy?

TIA!! smileys/smile.gif

Cold

Caponata: bread toasts

Thumbprint cookies with hot pepper jelly

Tomato Tapenade: on toasts

Fig tapenade with goat cheese

Seafood Salad

Vegetable platter with ranch dip

Focaccia with marinated peppers

Greek salad bites

Brie toasts with raisins

Merry Tomatoes

White Bean Crostini

Antipasto platter

Hot:

Triple Satays

Jalapeno squares

Hot artichoke dip

Gougeres

Pinwheels

Ham and Spinach cheesecake

White Cheddar Scallion puffs

Dips:

Spinach Dip

Crab with cocktail sauce

Cheddar Bacon

Platters:

Sushi platter

Spiral Ham: rolls, condiments

Cheese platter: large

Spiced nuts

Rosemary nuts

Xmas nuts

Desserts:

Cranberry Bliss bars

Coconut shortbread bars

Chocolate Chip bars

Assorted Biscotti

++ (what folks bring)

 
Mo, it sounds delicious, but the choices outnumber the guests! I would trim it down. For instance,

I would choose just one of these bruschetta-type items: caponata, tomato tapenade, white bean crostini or the Brie toasts. And even if you drop the brie toasts, there is still so much cheese in the menu that you may not need the cheese platter. I also question the ham sandwiches--you have so many other exotic and wonderful flavors here that no one will miss them. The seafood salad, in my opinion, would trump the more conventional crab cocktail.

I know it's hard to give up on favorite dishes, and this is just my opinion, but here is how I would edit this menu:

Cold

Thumbprint cookies with hot pepper jelly
Fig tapenade with goat cheese
Seafood Salad
Focaccia with marinated peppers
Greek salad bites
Merry Tomatoes
White Bean Crostini
Antipasto platter

Hot:

Triple Satays
Jalapeno squares
Ham and Spinach cheesecake
White Cheddar Scallion puffs

Dips:

Spinach Dip
Cheddar Bacon

Spiced nuts
Rosemary nuts
Xmas nuts

Desserts:

Cranberry Bliss bars
Coconut shortbread bars
Chocolate Chip bars
Assorted Biscotti
++ (what folks bring)

 
Thank you for taking the time, you are one of the party gurus. smileys/smile.gif this looks much saner

Your suggestions make a lot of sense. I knew I was "off" but didn't know where to trim, s you say, they are faves of some guest or other.
Thanks for helping me make the cuts. smileys/smile.gif
Happy Holidays!

M

 
Party Guru? LOL, its so much easier to trim other people's menus. Have a great party!

 
Aw, humble and lovable. ) though based upon your T&T menus, I'd say you've earned the title smileys/smile.gif

 
REC: Fig and Walnut Tapenade

you picked a popular one!!

Fig and Walnut Tapenade with Goat Cheese

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (I used a fig balsamic)
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Notes: use unflavored dental floss to slice the goat cheese log to avoid flaking. It's also better the next day, so make ahead!!

Enjoy!

Bon Appetit Oct 2001

 
wow, that was fast, thanks smileys/smile.gif what an interesting combo, will try this in the next few days.

 
What Joe said. I would have a nice basket of dinner rolls too, if someone wanted to make a sandwich

with the antipasto meats or the seafood salad. Some people just like soft breads instead of toasted. Lovely offerings---all of them. I can see where you would have trouble cutting, especially if they are T&T favorites of your guests. I have this same problem, so I find the T&T menu ideas very helpful. When you make your final selections, please post in Menus. Thanks.

 
It's under T&T appetizers

cherry tomatoes
vodka
freshly ground pepper -- 10%
dried lemon peel -- 45%
celery salt -- 45%

Pierce each tomato a few times and place in a shallow bowl or serving dish. Pour vodka over the tomatoes, each tomato should be partially submerged. Cover and marinate a few hours.

Mix seasonings and put in a small dish. Guests are to take a tomato on a cocktail pick and dip into a small amount of the seasoning.

Description:
"They taste like a Bloody Mary."

 
You're Way over-doing it. I'm inclined to do the same thing,but...

This year I'm doing 1 beef, 1 chicken, 1 veggie, 2 seafood appetizers. Most of them are do-ahead and put out at room temperature. And then just
sprinkle around some platters of cheese & fruit and nuts. And I'm putting out a spiral ham.

And my big holiday is New Years 'cos that's when everyone can show up.

I will no longer drive myself insane on holidays. I will no longer drive myself insane on holidays. I will no longer drive myself insane on holidays........

 
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