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Need a bit of help with a menu please...
- Thread starter moyn
- Start date
Sandy, that sounds fun!.....Springtime buffet for lunch.......
If not one of your excellent Mexican meals how about quiche...a variety and salad, also a variety. Cheese sticks and cheese and chutney and fruit!
Personally I'm not into large heated serving dishes with gravy base etc. for luncheons.
Sort of Mediterrenean table (no pasta)
Start with individual potted shrimp and/or chicken liver pates...what are you facilities like?
Gazpacho would be an excellent starter.
Rolled and stuffed zucs or eggplant with ricotta, rosemary.
Brochettes like lemon chicken, sage with red pepper mayo
How about gallettes with goat cheese, eggplant and tomato...rocket and basil oil.
Dessert table could be bowls of floating islands and fruit tarts.
You know we once had a succesful party with a "Make your own Banana split" table...had all the makings and people put together their own idea of a banana split.
Oh well, all of the above would mean a lot of work but perhaps some of the ideas could be used.
If not one of your excellent Mexican meals how about quiche...a variety and salad, also a variety. Cheese sticks and cheese and chutney and fruit!
Personally I'm not into large heated serving dishes with gravy base etc. for luncheons.
Sort of Mediterrenean table (no pasta)
Start with individual potted shrimp and/or chicken liver pates...what are you facilities like?
Gazpacho would be an excellent starter.
Rolled and stuffed zucs or eggplant with ricotta, rosemary.
Brochettes like lemon chicken, sage with red pepper mayo
How about gallettes with goat cheese, eggplant and tomato...rocket and basil oil.
Dessert table could be bowls of floating islands and fruit tarts.
You know we once had a succesful party with a "Make your own Banana split" table...had all the makings and people put together their own idea of a banana split.
Oh well, all of the above would mean a lot of work but perhaps some of the ideas could be used.
REC: Leek and Cheese Phyllo Tart
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
Quiches and tarts are always appreciated and they can be made ahead....
I posted a "Baby Shower" menu in the Menu section that has always served me well. Perhaps it could offer inspiration.
Here's a baked asparagus recipe that is easy and very showy (link)
The lemon buttermilk cake in T&T is perfect for spring.
Artichokes stuffed with shrimp might be too much work for that many people but at least they can be made ahead.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=7682
I posted a "Baby Shower" menu in the Menu section that has always served me well. Perhaps it could offer inspiration.
Here's a baked asparagus recipe that is easy and very showy (link)
The lemon buttermilk cake in T&T is perfect for spring.
Artichokes stuffed with shrimp might be too much work for that many people but at least they can be made ahead.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=7682
Thanks for the great suggestions! Here is the menu...
My friends and I hammered it out today and I'm using a lot of your ideas:
It will be an al-fresco Italian lunch - buffet but sit down
antipasto platters with focaccia and evoo for dipping at the tables
cold lemon and zucchini soup in shot glasses
loin of pork stuffed with fennel and garlic, rubbed with corase salt and evoo, roasted and sliced, served room temp
bbq lemon and cracked pepper chicken legs
sage roasted new potatoes, crispy so that they go crinkly when cool
grilled asparagus and green beans with strips of roasted orange peppers
orzo salad with roasted eggplant, red onion, mushrooms, cherry tomatoes, pesto and bocconcini
rocket and parmesan salad with balsamic dressing
tiramisu
ice cream cake for the kids
Oh, and it's now 40 people...
What do you think?
My friends and I hammered it out today and I'm using a lot of your ideas:
It will be an al-fresco Italian lunch - buffet but sit down
antipasto platters with focaccia and evoo for dipping at the tables
cold lemon and zucchini soup in shot glasses
loin of pork stuffed with fennel and garlic, rubbed with corase salt and evoo, roasted and sliced, served room temp
bbq lemon and cracked pepper chicken legs
sage roasted new potatoes, crispy so that they go crinkly when cool
grilled asparagus and green beans with strips of roasted orange peppers
orzo salad with roasted eggplant, red onion, mushrooms, cherry tomatoes, pesto and bocconcini
rocket and parmesan salad with balsamic dressing
tiramisu
ice cream cake for the kids
Oh, and it's now 40 people...
What do you think?
I have two different thoughts....
If you have access to a grill..... Pork Tenderloin sliced thinly; with roasted bell peppers surrounding the outside of the platter. Seperate dish...Grilled chicken breast marinated in a lime/cilantro marinade, thinly sliced, covered on top with a corn/cilantro/tomato salsa. Serve with either tomato/mozz salad or traditional green salad.....
Second idea..Completely different, Chicken Satay with dip, Rice, fruit kabobs, etc...(Needs to be flushed out further...)
Sounds like lots of fun!
Barb
If you have access to a grill..... Pork Tenderloin sliced thinly; with roasted bell peppers surrounding the outside of the platter. Seperate dish...Grilled chicken breast marinated in a lime/cilantro marinade, thinly sliced, covered on top with a corn/cilantro/tomato salsa. Serve with either tomato/mozz salad or traditional green salad.....
Second idea..Completely different, Chicken Satay with dip, Rice, fruit kabobs, etc...(Needs to be flushed out further...)
Sounds like lots of fun!
Barb
Hey, whoever wants to make the trip down here is invited!
As for the cold tatties, the way I make them is I roll some new potatoes, skin and all, in coarse salt, olive oil and teeny bit of ground sage and then roast them in a hot oven til they are golden and crispy - then when they are cool, in the fridge overnight. The morning to serve them they come out of the fridge and by lunch they are room temp and crinkly, the skins are super crispy and the insides creamy... you would love them!
The drinks are going to be wines, champagne and beer and maybe some limoncello...
As for the cold tatties, the way I make them is I roll some new potatoes, skin and all, in coarse salt, olive oil and teeny bit of ground sage and then roast them in a hot oven til they are golden and crispy - then when they are cool, in the fridge overnight. The morning to serve them they come out of the fridge and by lunch they are room temp and crinkly, the skins are super crispy and the insides creamy... you would love them!
The drinks are going to be wines, champagne and beer and maybe some limoncello...
barb, I'm thinking the fruit is a good idea...
thanks for your thoughts - I like the fruit kabob idea, something nice and fresh - will have to see if I can find some good priced fruit, bananas are $1 each and stone fruit is in the vicinity of $15-$20 a kilo... drought and distance from other fruit producers has sent the prices skyrocketing!
thanks for your thoughts - I like the fruit kabob idea, something nice and fresh - will have to see if I can find some good priced fruit, bananas are $1 each and stone fruit is in the vicinity of $15-$20 a kilo... drought and distance from other fruit producers has sent the prices skyrocketing!