Need help on casual menu

K

kathleen

Well-known member
So, we are scheduled to have our book club over -- about 14 people. Typically, I cook for days and make EVERYTHING from scratch and turn out some pretty elaborate meals. However, this dinner arms race escalation has gotten out of hand and my husband feels it is our responsibility to lower the bar. So, our main dish is going to be take out pizza.

I need some thoughts on what the rest of the menu should be. For appetizers, all I am set on is Ina Garten's pan fried onion dip with chips and some veggies. What else should I do? I want at least one and perhaps two more appetizers.

I will make a big, garlicky salad to go with the pizza.

What about dessert?

I will serve lots of local and craft beers. I guess I need a couple bottles of wine...must they be chianti?

We always do a signature drink at our parties. What cocktail would you make to go with this?

Thanks for any advice you all might have.

 
The menu de-escalation sounds wise. smileys/smile.gif What's the book? Maybe that can inform the sig. drink?

 
Some suggestions: Antipasto platter (or antipasto salad instead of green salad), Stuffed Mushrooms

- see Spinach Stuffed Mushrooms in T&T)...

For Dessert: Tiramisu, Sorbet, Gelato, Brownies, Lemon Tart, Chocolate Dipped Strawberries, Fresh Fruit Salad...

 
The book is not very instructive for this gathering

It is Wallace Stegner's Crossing to Safety. One of my all time favorite books by my all time favorite author. If you have not read it yet, give yourself a Valentine and go out and get it and read it NOW.

Having said that, it really does not have a drink that works. It is set in post WWII Madison, Wisconsin at the University.

Thanks for the advice so far and please keep it coming!

 
Thanks; I have read it (and adore Stegner). Meryl's ideas are fab--tiramisu's easy, but lends oomph.

 
Cocktail? How 'bout a Tuscan Rosemary Lemon Drop?

Tuscan Rosemary Lemon Drop
From Sips and Apps by Kathy Casey

Rosemary sugar
1 sprig fresh rosemary
1 1/2 ounces vodka
1/2 limoncello
1/2 ounce fresh lemon juice
1/2 ounces simple syrup


Rim a large martini glass with rosemary sugar, set aside.

blend 1 rosemary sprig and drop into a cocktail shaker. Fill shaker with ice. Measure the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a sprig of rosemary in the drink for garnish.

Rosemary sugar
Makes 1 cup

2 tablespoons fresh rosemary leaves, coarsely chopped
1 cup superfine or baker's sugar

Mix the rosemary and sugar together in a small bowl, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground.

Tip: If you don't have limoncello, increase the lemon juice and simple syrup by 3/4 ounce each.

Traca's note: I'm lazy and for making cocktails for a crowd, I'd infuse the simple syrup with a hefty bunch of rosemary and skip the muddle. Easy to make a big batch of these ahead of time.

 
Limoncello Fizzy Sangria

Limoncello Fizzy Sangria
from 101 Sangrias and Pitcher Drinks

1 bottle dry white wine
2 cups lemonade
1/2 cup limoncello liqueur
2 lemons, cut into wheels
2 oranges, cut into wheels
1 bottle semisweet sparkling wine (eg Ballatore Gran Spumante)
20 mint sprigs for garnish
Lemon twists or peels, for garnish.

Combine the wine, lemonade, limoncello, lemons, and oranges in a large ceramic or glass container and stir well. Cover and refrigerate for at least 4 hours (best if overnight). Serve over ice; fill glasses halfway with the sangria mixture, then top with the sparkling wine. Garnish with a mint sprig and lemon twist.

Serves about 12

 
wine

Kathleen, nope, the wine doesn't have to be Chianti. Best would be something fruity and red, crowd-pleasing and good with pizza. Italian possibilities would be Montepulciano d'Abruzzo (not from the Montepulciano area of Tuscany, made from Sangiovese grape; this is wine from the Abruzzo area, north of Rome, and made from the Montepulciano grape -- Farnese's Casale Vecchio is very good) or Primitivo (that's the grape) from southern Italy. For an American equivalent, there's Zinfandel (Ravenswood makes a good, basic one) - which is actually related to Primitivo. cheers, Bonnie

 
We've had a wonderful 1950-ish cocktail called a Frisco:

1 shot (1.5 oz) Wild Turkey
1/2 shot (3/4 oz) Benedictine liquor (not B&B, which is a blend of Benedictine and Brandy, which is a wonderful drink, but not what is used here. You need the straight stuff.)

Shake well over ice.

Take a chilled martini glass and rub the entire rim with a strip of lime peel. Strain the liquid into the glass and drop in the lime peel.

Sip slowly and attempt to look sophisticated.

 
My friend is the author and I've tried nearly every app in the book. My favorites are

- Roasted Pear Crostini with Gorgonzola (though I don't do her Herbed Crostini technique, these have become a staple for us.)
- Lamb Sliders w/ Rosemary Bun
- Bacon, Blue Cheese & Pecan Cocktail Cookies (another staple. Delish and a great conversation starter. At Kathy's Christmas open house, she served them nickel-sized on a small silver try. So cute!)
- Mushroom & Fontina Purses

And whatever you do, make sure you try:
- Ginger Sake Cocktail "Sushi" (aka upscale jello shots served on a slice of cucumber) YUM!

 
OMGoodness! I just googled these recipes and...

I want to make them ALL. I also need to order the sips and apps book asap. Now I know how I will spend my Groupon Amazon coupon.

Dare I serve the Ginger Sake Cocktail Sushi recipe at my Pizza Dinner? Is it too brash a mix of flavors? I already decided I will be serving the Limoncello Fizzy Sangria. Going to make a test batch this weekend.

If you all tell me that sake and sangria are too much a stretch as a mix, then I will be adding the roasted pear crostini and bacon cookies to the app portion of the dinner.

Thanks again

 
You could sub out another spirit. Limoncello? Champagne? Or borrow from the flavors in that

rosemary lemon drop, posted above. Another friend of mine does a combo of sake and a lychee cordial. It's really quite flexible. Just keep the ratios the same.

 
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