Need help with menu. We are having a memorial for my husband, a year after he passed away. Then we

E

elaine

Well-known member
will have everyone back to the house. We are planning on soups - I know I am making the Soup

kitchen Mulligatawny and my son some kind of

leek and potato soup and probably one other.

The question is what to serve with this. It will be very informal and I kind of want to stick to

finger foods (although there will be plates).

I will make some savory biscotti but what else?

What other appetizers or finger foods. Any suggestions will be greatly appreciated. I want to have it all set up - there is someone who will

be able to heat things. She will also heat the soup so it will be ready when we arrive so I think I would like to have mostly things that don't need any heating.

The cakes and fruits will be seperate and I have

that down pat. Sorry if I babbled but it is not

an easy thing and I guess that is why my mind is

blank.

TIA

 
I had something similar with soups

I served only one kind of sandwich, made with two full pans of split biscuits filled with ham and cheese and a mustardy spread. Covered them with foil and baked until getting melty. The pans were staggered by about 20 minutes so those who came a few minutes late still got warm sandwiches with their choice of soups.
I just saw the recipe for Crack Bread. Would that be too much?
Good luck.

 
It's a good idea. I would have to have 2 sandwiches - one without dairy. Looking thru recipes I ..

thought maybe patties, latkes or fritters - whatever you want to call them.
My son does great zuccini, great leek. I can do
carrot and maybe corn and I just saw a recipe for
walnut-lentil that I will try out.
Anyone have other ideas on this.

 
Black Bean Patties With Cilantro and Lime - These are delicious - I've made them many times -

- you can omit the small amount of cheese. Also, you can make smaller patties than listed, so they're appetizer size.

BLACK BEAN PATTIES WITH CILANTRO AND LIME

INGREDIENTS:

1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic -- minced (I used 3 large)
15 oz can black beans -- undrained
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro -- minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese -- shredded
Vegetable cooking spray
2/3 cup salsa (I omitted this - see note below)*

DIRECTIONS:

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 5 equal portions, (I divided into 6 equal portions), shaping each into 6-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.

*(Note: I served this with a yogurt dip along with chopped red onion and chopped tomatoes on the side. Yogurt Dip: 1 cup nonfat plain yogurt, 1/4+ cup chopped cilantro, 1 tsp ground cumin, and several drops of Cajun hot sauce (to taste).

Cooking Light

http://www.myrecipes.com/recipe/black-bean-patties-with-cilantro-lime-10000000665259/

 
some ideas

Up to several days in advance roll thin slices of white bread even thinner with a rolling pin, cut small circles and line mini muffin cups. Bake until lightly toasted. Store in an air-tight container until filling. For my derby party I make a take on hot browns by filling then with a turkey salad with a Parmesan dressing topped with a slice of cherry tomato and a small piece of bacon. You could also line the cup with a piece of lettuce then fill with a bacon and tomato salad. Someone more imaginative than I could probably think of more non-dairy fillings. The cups stay crisp quite a while after filling. I assume it depends on the filling but my mini cold browns are filled a couple hours in advance and even leftovers refrigerated filled are still pretty good the next day.

I also really like Machengo cheese crackers, Rooster's firecrackers, and Joanne Weir's crostini with fennel sausage. All have been bit hits every time they are served. All have dairy. I would be glad to post recipes if you want them.

Cooking for people I care abut always comforts me. I hope you can find similar comfort in preparing for the memorial.

 
This is my favorite recipe for mulligatany soup. I believe someone posted it yrs ago on Gails

I have not made it in a while, but for some reason, I recall adding some cut up eggplant and some garlic.

MMmmmm

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.

http://recipes.calputer.com/the-soup-nazis-indian-mulligatawny-soup-recipe.html

 
This is a terrific soup: Lentil and Swiss Chard -- vegetarian, vegan, light lemony flavor

We served it at a restaurant I cooked at -- easily one of the favorites. It's gluten-free and vegan, but meat eaters still rave about this soup.

A couple notes:

*We used kale instead of chard.

*I sometimes add a bit of rice as it's simmering. The rice breaks down and acts as a thickener, for a more hearty soup.


Lentil and Swiss Chard Soup

INGREDIENTS
1 cup brown lentils, rinsed
4 cups water
4 cups chicken stock or low-sodium broth
Salt
3 tablespoons olive oil, plus more for serving (optional)
1 large onion, finely chopped
Pinch of crushed red pepper
4 garlic cloves, finely chopped
1/2 cup coarsely chopped cilantro
1 bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
1/3 cup fresh lemon juice
Freshly ground pepper

In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.

NOTES ONE SERVING: 231 calories, 10.5 gm total fat, 1 gm saturated fat.

http://www.foodandwine.com/recipes/lentil-and-swiss-chard-soup

 
Curry-Almond Cheese Spread on Crostini

Curry-Almond Cheese Spread

See Menu
Rating:

Ingredients

2 (8-ounce) packages cream cheese, softened
1 (9-ounce) jar mango chutney
1 cup slivered almonds, toasted
1 tablespoon curry powder
1/2 teaspoon dry mustard
Toasted slivered almonds
Garnishes: thinly sliced Granny Smith apple, fresh parsley sprigs, fresh cranberries
Assorted crackers
Preparation

Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.

Shape mixture into a round. Chill until ready to serve. Sprinkle with almonds. Garnish, if desired. Serve with assorted crackers.

 
Caponata on Crostini (CathyZ recipe in T&T) makes a ton

leftovers are great over pasta.

I'm glad your family will be around you at this sad time. (( ))

 
Speaking of foccacia, it makes nice sandwiches. Split it horizontally, fill, then put back together

and cut into squares or diamonds. Some olive oil and balsamic vinegar on the bread, with prosciutto or mortadella, would be a nice non-dairy sandwich.

(((Elaine)))

 
Thank you all so much. You are right that food is a sharing of love in the family and you all ...

certainly are extended family.
Thanks for all the thoughts and the wonderful ideas.
I just want to say that the mulligatany soup that
I make is the same. The name of the place is the
Soup Kitchen (or was- I don't know if he is still there-Sandra have you seen him recently?)

I am going to present the ideas to the kids this
weekend and we will decide - I think we will go
for sandwiches - 2 kinds (the chicken salad on croissants for one and the meat and cheese for another, some patties (the black beans sound wonderful), and I like the foccacia idea also.


Again thank you all so much

 
((Yes, thinking of you and sending hugs)) I did this too at one yr.

It was a difficult time, so don't push yourself too much. Maybe just some roll-up sandwiches you can slice up? Nice salad. Good bread/rolls.

I will be thinking of you. It's just a little over a week from that anniversary for me.

I did a formal family dinner and as a small keepsake, created a photo with the below poem at each place setting. (I also had lockets engraved with photos/lock of hair or for the men same in a nice photo frame.)

Big hugs, deep breaths.





Poem (only if you want it, otherwise skip the below):






Let Me Go

When I come to the end of the road
and the sun has set on me,
I want no rites in a gloom filled room,
Why cry for a soul set free.
Miss me a little — but not too long,
and not with your head bowed low,
Remember the love that we once shared,
Miss me — but let me go.
For this is a journey that we all must take,
And each must go alone.
It's all a part of the Master's plan,
A step on the road to home.
When you are lonely and sick of heart,
Go to the friends we know.
And bury your sorrows in doing good deeds,
Miss me — but let me go.
~ Author Unknown

 
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