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Post by Deleted on Dec 12, 2010 17:58:49 GMT
That season is upon us, so we should talk about all of the little tidbits that are served at holiday gatherings. This is particularly important since it is sometimes difficult to find things that are not "the same old stuff" year after year -- we've already eaten more than enough of that. I didn't get a chance to taste anything at the Christmas party at the nursing home yesterday, but I did take a few pictures before anything was served. (I'll get back a bit later when I have given a thought to what I serve to my own friends for a holiday drink.)
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Post by lagatta on Dec 12, 2010 21:23:37 GMT
We are doing a small, early get-together as two of my friends will be away for both Christmas and New Year's. Smoked salmon or gravlax will definitely feature, and I may do my (now frozen) lamb's liver, heart and kidneys then (one friend is very carnivorous, but I have to check on whether she fancies offal). I'm making muhammara and tapenade...
Were the verrines confusing for the residents of the hospice? Those didn't exist in "their day".
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Post by Deleted on Dec 12, 2010 22:16:00 GMT
I don't think the verrines were really destined for the residents themselves. I find them pretty ridiculous myself. And I am soooooo tired of smoked salmon. I used to love it as these events, I still like to use it in my 'real' food, but I absolutely can't stand it at receptions anymore.
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Post by lagatta on Dec 12, 2010 22:31:12 GMT
I dislike verrines - they seem a bit anal, and overly fussy, but unlike you, I'm very fond of smoked, and of marinated salmon. I'd no more get tired of that than of bread.
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Post by joanne28 on Dec 13, 2010 1:42:07 GMT
It is very difficult to find something new. Lately I've been relying on cheddar chutney tarts - they are extremely popular with my friends & family and just that little bit different.
Otherwise, crudités, dips (those I vary), fruit & cheese, the usual I'm afraid. I need to be able to enjoy my own parties so I will do easy stuff, plus one or two more difficult things.
I used to put cold cuts out but haven't done that for a long time, as people avoid fatty, processed meats. However, the odd time I have them, they do go quickly.
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Post by fumobici on Dec 13, 2010 3:31:27 GMT
I love holiday sweets and am not the fussiest about them either Question: what's the difference between verrines and what were called parfaits when I was a kid?
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Post by cristina on Dec 13, 2010 5:20:49 GMT
I love holiday sweets and am not the fussiest about them either Question: what's the difference between verrines and what were called parfaits when I was a kid? Fumobici, I don't think we see verrines such as this so much. But they are indeed parfaits, just savory rather than sweet. Before I left Los Angeles this morning, my daughter and I visited my mother-in-law in her nursing home. Many run of the mill treats (which didn't matter, as my MIL refuses to socialize). While the food was not so inspired...the staff and ambiance (including holiday decor) was fabulous, I thought. Most residents were really happy and engaged. Off my digression, sorry... I like to make sugar puffs for holidays...chouquettes....very easy, I think, for a a little sweet treat. Otherwise, I stick to savory nibbles for Christmas or any other entertainment. For a small gathering, I make a salsa/dip of roasted zucchini chunks, avocado dice, diced red onion, pomegranate seeds, lime juice and feta cheese, crumbled. Served with pita bread pieces...very nice. And sort of festive looking. My few pennies' thoughts...
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Post by hwinpp on Dec 13, 2010 10:11:16 GMT
And what's the difference to canapés?
I still have the hots for smoked salmon, Jack. And not that difficult to get here now.
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Post by Deleted on Dec 13, 2010 10:57:36 GMT
France just eats too much of it -- it is the 2nd consumer of salmon in the world after Japan (which has a much higher population).
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Post by lagatta on Dec 13, 2010 10:58:13 GMT
Joanne, we have very good charcuterie made by small producers now (imec picked up some when taking in my neighbourhood during a business trip this past spring, as many will recall). I'll definitely pick up a dry sausage made by one of these producers and assure you it will be eaten, though I try to do a lot of vegetable based dips and dishes, including winter salads, to balance out the rich meat and fish nibbles that say temps des fêtes to many people.
Around here, obviously a lot of Italian and a lot of Lebanese items are to be found. If I have friends with a sweet tooth, I'll pick up a bit of very good quality baclava, buttery and not too sweet, from Pâtisserie Villeray.
I eat almost no sweets, but will probably buy a Tre Marie panettone (a traditional one, not one of those gooey confections with custard, chocolate or whatever).
hw, you can see that the presentation of the verrines (stuff in a glass with a little spoon) is very different from the canapés and other amuse-gueules in the photos. Sure, those could also be dips or stuff to spread on canapés. Remember that a canapé first and foremost means a piece of furniture to sit on - a sofa or divan - perhaps some furniture expert can explain the fine differences - hence the hors d'oeuvre made from a small piece of bread, and nowadays also a cracker or tiny puff pastry etc.
We haven't even started on mezze, tapas etc!
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Post by tod2 on Dec 13, 2010 12:07:34 GMT
I wish I liked smoked salmon - isn't it good for you with all those omega 3 & sixes? I don't mind hot smoked trout but the slimeyness of uncooked salmon....I'll pass thanks.
Now pannetone is what I look forward to at Christmas time! I have bought 7 already and given them out as gifts to various people like the staff at the hairdressers.
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Post by Deleted on Dec 13, 2010 13:53:18 GMT
I am eating a lot more fresh salmon now that I am tired of smoked salmon.
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Post by Deleted on Dec 13, 2010 14:01:49 GMT
As long as someone gives me a box of my favorites chocolates at Christmas, I'm happy.
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Post by Deleted on Dec 13, 2010 15:21:33 GMT
I need to do something innovative with prawns.
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Post by tod2 on Dec 13, 2010 15:43:13 GMT
I would take out my long stemmed martini glasses - about three or so. Shred lettuce finely just in the bottom - about 2 inches. Make a really superb seafood cognac sauce and fill the glasses up to the brim. Hang my cooked and cooled shelled prawns ( they would have to be Queen or kingsize) around the rim of the glass, ready to unhooked and dip! Have extra sauce to keep topping up and extra prawns to keep replenshing because they will disappear fast! You could use a larger shallow glass dish and put in more lettuce. Must I show you a photo?
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Post by cheerypeabrain on Dec 13, 2010 19:16:04 GMT
I went to a family party yesterday, my dad hosted it whilst the daughters did all the food...I took a roast ham and this... it's a lemon drizzle bundt cake...tasted really nice...but what I want to know is...does it belong in the food abomination gallery There were lots of aged relatives at the party and they were all terribly impressed...
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Post by cheerypeabrain on Dec 13, 2010 19:19:37 GMT
...and I am having my 'solstice party' on 18th (nearest weekend to 21st)...I may well pinch the butterfly platter idea... ;D
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Post by Deleted on Dec 13, 2010 19:19:39 GMT
It is impressive, but what do you do with it? Cut pieces with a knife? Pull the protrusions off with your fingers?
And how do you build it? Do you "drizzle" it into place and wait for it to solidify? What makes it solidify? I am really intrigued!
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Post by Deleted on Dec 13, 2010 19:21:12 GMT
...and I am having my 'solstice party' on 18th (nearest weekend to 21st)...I may well pinch the butterfly platter idea... ;D The whole point of posting the photos was to give people presentation ideas.
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Post by cheerypeabrain on Dec 13, 2010 19:50:08 GMT
You are lovely K2 ;D I treated myself to the bundt tin..... www.amazon.co.uk/Nordic-Ware-Holiday-Tree-Bundt/dp/B000J1BKZEThe cake mix is really wet, I had to butter the pan really well before I put the mixture in...and I was a gibbering wreck when I tipped it out... I don't know how I'm going to make the platter....maybe cut the shape out of card and cover with tin foil...wadya think?
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Post by Deleted on Dec 13, 2010 19:57:38 GMT
I would say that the bundt tin is cheating, except that it is indeed a miracle to get anything out of such a mold in one piece! Incredible!
Yes, most 'creative' platters are just cardboard cutouts covered with foil.
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Post by bixaorellana on Dec 13, 2010 20:38:24 GMT
Joanne, the cheddar chutney tarts sound wonderful. Did you invent that? Cristina, your "digression" was heartening to hear -- thanks. The dip would be really great, especially with the edge of roasty taste. And having pita to dip it up would make it easy to serve a few on a plate. Trite as they are, that is one of the pluses of small sandwich wraps -- they're portable. They can also be cut into wheels for visual effect and in any event make good filler between the fancier things. Tod, wouldn't it be better to leave out the lettuce so more sauce would fit into the glass, thus less topping up? How do you make seafood cognac sauce, please? The bundt tin is not cheating! Also, it is definitely not abominable. I love the way it looks like a stand of pine trees -- so Christmas-y. A moist, lemon-drizzled cake? Heaven! (recipe? ) I would have cheated by using Pam, though, just to reduce the amount of gibbering wreckism.
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Post by lagatta on Dec 13, 2010 23:22:14 GMT
cheery, that is lovely!
I'm doing an early Soltice thing too, not because I really care about which date one celebrates whatever, but because two of my closest friends will be away both for the 24th-25th and for the 20th-1st. I think the only sweet will be a (good) panettone, but who knows? Supplying good local smoked salmon (sorry, K2) and a lamb's liver, heart and kidneys (these will be sautéed with garlic and olive oil, duh, and eaten with tiny forks or toothpicks), and a couple of grated winter salads. There is always too much food at these things.
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Post by Deleted on Dec 13, 2010 23:47:58 GMT
I'm quite happy either serving or eating any number of cheeses,fresh bread,little slices of rye or pumpernickel and or rounds of French bread. Olives always get my attention. I am not real big on the crudite thing,too much crunching involved and bits of celery etc. getting stuck in one's teeth( ). I love serving (and eating) properly boiled shrimp of the right size (8 or 10 count) to my liking with a good remoulade sauce to dip in quick. Most all charcuterie get my vote. Last night I did a chorizo glazed with cream sherry,it sounds weird I know,but, it was the perfect blending of salt,sugar,and FAT,another "holy trinity" of sorts. I love walnuts,pecans,with or without some flavoring added to them,cashews... I love almost all sweets,especially any dark chocolate,the only chocolate...
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Post by Deleted on Dec 14, 2010 3:02:12 GMT
I should also mention cookies. I will park myself in front of a plate of cookies. Anything with dates also is big on my list of nibbles. I love dates,whether they are with cheese,nuts,in a cream cheese, most especially blended into a cookie,I'm in heaven.
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Post by tod2 on Dec 14, 2010 5:27:17 GMT
Bixa - Yes indeed , one could leave out the shredded lettuce but that little greenery right at the bottom has no purpose except to add a bit of colour. In other words it should look like a kind of prawn cocktail! My martini glasses were bought with using them for prawn cocktails but when I came to putting them on the table found that the stems are far to high/long! The glasses reached eye-level so you would have to sit on a pile of cushions to see down inside the glass! What a waste until I had to make a quick change as to how I was going to serve my starters at a dinner party. I then casually placed the high (highball?) glasses around the patio and so on, overfilled them with sauce and draped the prawns on the rim. Looked mighty fine and everyone could still move about and chat during the first course. In South Africa we have a saying when one has to suddenly change plans - We say " 'n boer maak 'n plan" Translated: "a farmer makes a plan" which I suppose shows one must not let a small hiccup defeat you! ;D
Cognac sauce: Make a usual mayonnaise & ketchup sauce(Marie Rose sauce) but instead of adding ( or you still could) Tabasco, add some cognac BUT first set it alight and burn off the alcohol - (you don't HAVE to do this but I add lots of cognac so don't want a raw taste) also add some cream to the sauce, and lemon juice.
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Post by bixaorellana on Dec 14, 2010 6:05:38 GMT
That's interesting! The "usual" mayo & ketchup sauce is new to me, besides.
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Post by lagatta on Dec 14, 2010 13:36:29 GMT
Well, the famous - or infamous - fast-food burger chain "special sauce" is based on that.
By the way, there are cookies for us savoury types - made with cheeses, including mature cheddar, instead of sweet ingredients. Those disappear in an instant.
Another nice nibble that disappears far more quickly than it takes to make them is empanaditas - tiny empanadas with a spoonful of filling. I did make 60 of them when my Argentine friend C turned 60.
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Post by Deleted on Dec 14, 2010 14:20:44 GMT
I need to experiment with spring roll pastry. I'm sure there are some new inventions waiting to be discovered with that stuff.
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Post by bixaorellana on Dec 14, 2010 14:57:42 GMT
In line with the last two replies, I have a weakness for those cream cheese filled won-tons found at Chinese restaurant buffets. They could probably be made a great deal better with herbs (or smoked salmon! ;D) blended into the cheese and some kind of creative baking rather than frying method. Baking would be more practical in efficiently turning out a stable product for the snack table. LaGatta's reply also reminded me of good old cheese straws. Here's a recipe with blue cheese: BLUE CHEESE STRAWS Use a fairly dry blue cheese, not a creamy one, in this recipe. You can even use the already crumbled blue cheese found in the supermarket. 2 oz (1/2 stick) unsalted butter 1/2 tsp salt, plus more for garnish 1/2 lb. blue cheese, crumbled (see headnote) 1/4 tsp cayenne, plus more for garnish 1 cup all purpose flour, plus more for dusting 1 egg yolk (optional) Preheat the oven to 350º F. Put all of the ingredients except the egg yolk in the work bowl of a food processor and blend with the steel blade until the mixture comes together in a ball. If the cheese is very dry, you may need to add the egg yolk to make the mixture form a ball. But let the processor do its thing. It will probably make the ball without the yolk. Divide the dough in half, dust a counter and rolling pin with flour, and roll the first half of the dough out to 1/4" thickness, in a rectangular shape. Keep folding the dough over and rolling it out until you have a perfect rectangle, about 5"by 9". Place any trimmings with the remaining half of dough. Using a long knife, score the rectangle into twenty crackers, each about 1/2" wide and 4-1/2" long. Carefully lift the straws up, using a metal spatula if necessary, and place them close together, but not touching, on a heavy baking sheet. Roll out the remaining dough and cut similarly. Sprinkle with salt and/or cayenne, if desired. Bake the straws for 20 to 25 minutes, or until they just begin to brown. Lift them up onto racks to cool. When perfectly cool, remove them to airtight tins to store. They make be frozen for later use. Makes 3 to 4 dozen. I was surprised that this blogger said she'd never heard of cheese straws. Her picture and the use of the word "awesome" indicate that might be a side-effect of youth. Whatever, she has a nice recipe and a clever way of serving them.
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