Party time again.....please....

J

joanietoo

Well-known member
our youngest DD turns 25 next week......and we will braai on Sunday......

Appys...

she wants to do pizzas...she makes the dough and does the toppings like figs with honey, pesto, boccinccini and tomtoes....then?

salad...I would like to do a newish idea....greens and grilled pears with blue cheese and balsamic glaze perhaps....

Veg...she wants grilled eggplant, peppers and ????

Meat.....pork tenderloin and ribs I think...

Pud....???????

She wants a Malva pud and vanilla ice cream which is easy enough to do but I want to do something else.....quirky,quick and easy.

and then...we have the a Commodor's Ball coming up and I need some dip ideas for a veg platter...

thought of

White bean dip...need recipe....

Avo dip....sort of salsa

and????????? egg mayo curry dip????? maybe that spinach dip...need recipe...?????

Oh perhaps I can get round bread and do that or the hot artichoke one....

Then soup is on the cards...I had a stunning asparagus soup with caviar cream in GVA (very pricey) and wonder if this could be successful with canned asparagus and whipped cream with black 'caviar' few dots of lumpfish roe on top of the cream

A lot of things I make these days are from memory and tasting as I have been at it for so long.

When I do use a new recipe I can easily tweak it to get it to taste right.

The problem here is I need recipes as the team who run the kitchen at the club will be doing the food (I am doing the suggesting, toes here are going to be very easy to 'mush-up mon' if we are not careful...) they are new on the block and so far we have not had them do any speciality functions.....just the regular meals...he told me he learnt all his cooking from his mother....we need to go a bit more up market than local meals here.....so far they have been very good at everything they have done but this is the Ball after all.

ideas/recipes please.

I'm talking about savoury recipes I can tweak...bakes and cakes I follow to the Tee and still they are never perfect....

 
Here's one we had at Chicago's Bistro 110 Artichoke Stuffed with Brie YUM

Bistro 110's Artichoke Stuffed with Brie

Ingredients

1 Artichoke, 2 oz brie, 1 Tablespoon chopped shallots, 4 ounces white wine, 8 ounces butter cut in 1/4 inch slices, 2 ounces whole grain mustard, 1 tablespoon white wine vinegar, squeeze of lemon juice, salt and pepper to taste.

Method

Cut off the top and bottom of the artichoke. Cut the spiny tips off the leaves with scissors. (I like to put the artichoke upside down in a couple of inches of water. I always add a half a lemon to the water and some celery leaves). Cover the pan and let the artichoke cook for 10 - 15 minutes until the bottom is easy to pierce with a fork. Run the artichoke under cold water to stop the cooking process. When cool enough to handle, cut the inner choke away from the heart. Cut the brie into 1/2 inch chunks. Place the brie into the artichoke and throughout the leaves. Place on a cookie sheet and bake at 350 degrees until the brie is melted (about 10 minutes).

To make the mustard sauce, combine shallots and white wine in a saucepan over high heat. Slowly, add the butter and remove from heat. Then add mustard, white wine vinegar, salt, pepper and a squeeze of lemon juice to the mixture. Drizzle mixture over artichoke and serve.

Delicious!!!

 
I like this one from Cooking Light Magazine REC: White Bea & Bacon Dip with Rosemary Pita Chips....

White Bean and Bacon Dip with Rosemary Pita Chips

Recipe By :Cooking Light- 05/22/03

Chips:
1/2 teaspoon dried rosemary -- crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 6-inch pitas -- each cut into 8 wedges
Cooking spray
Dip:
2 bacon slices -- applewood-smoked, chopped (such as Nueske's)
4 garlic cloves -- minced
1/3 cup fat-free chicken broth
1 19-ounce can canned cannelini beans -- drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika

1. Preheat oven to 350 degrees.

2. To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350 degrees for 20 minutes or until golden.

3. To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

4. Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.

The homemade rosemary-flecked chips are a great complement to the garlicky dip, but store-bought pitas or bagel chips are a fine stand-in.

 
For the grilled veggies...

How about adding zucchini, onions, maybe halved plum tomatoes?
We also love grilled corn, but then it becomes finger food. Not sure that's what you had in mind.

For a different salad, I like to do the green bean, feta, walnut salad.

* Exported from MasterCook II *

Green Bean, Walnut And Feta Salad

Recipe By : Marie/Epi Swap
Serving Size : 8
Categories : Salads, Tried & True,
Vegetables, Vegetarian

Amount Measure Ingredient -- Preparation Method

2 Pounds Fresh Green Beans -- trimmed
1 Small Red Onion -- thinly sliced
4 Ounces Feta Cheese -- crumbled
1 Cup Walnuts -- toasted & chopped
3/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
1 Tablespoon Fresh Dill -- chopped
1 Clove Garlic -- minced
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper

Cut green beans into thirds and arrange in a steamer basket over boiling water. Cover and steam for 15 minutes, or until tender-crisp. Immediately plunge them into cold water to stop cooking process. Drain and pat dry.

Toss together green beans, onion, cheese, and walnuts in a large bowl. Cover and chill for 1 hour.
Whisk together olive oil and next 5 ingredients; cover and chill 1 hour.
Pour vinaigrette over bean mixture and chill 1 hour. Toss just before serving.

- - - - - - - - - - - - - - - - - -
I've also done this using blue or gorgonzola cheese with delicious results.

 
Black bean hummus may well be a good choice, than Ang and the beans are a must for Sun..ta Judy....

I will also do the salsa verde, thanks for the idea barb....I agree this will go very well....a couple of the guests are veggie so as many veg. variations as poss are on the list this time.

 
Ang ..no choice is better than you......>>

my neice just went to Whittiers for her honeymoon...but they could not ship all the fish to London...which is a pity. I said she should have shipped it here but they did not think of that of course. Is this near yu?

 
Yes, whittier is just down the road---about an hour or so. We pass the cutoff every time we go to

our cabin. Lovely harbor for cruise ships.

 
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