|
|
Post by rikita on Dec 12, 2014 8:52:34 GMT
So, my dad is celebrating his 60th tomorrow (the actual birthday was Tuesday, but the party is tomorrow) and he asked his guests for contributions to the cultural programm and the buffet, instead of presents. I am participating in the cultural program (my dad's wife, my brother, brother's gf and i are doing a puppet play, and i am singing a song with a group of people), but have no idea yet for the contribution to the buffet.
So I thought maybe you can be my inspiration. I won't have much time tomorrow, so something where the ingredients are easy to come by and that is easy to make would be good. Can be anything from salad to finger food to dessert (or maybe even soemthing completely different that i didn't even think of). The party is going to be quite big (I would suppose over 100 people) but as many people will bring food, I don't think I have to make huge amounts.
|
|
|
|
Post by bjd on Dec 12, 2014 12:13:53 GMT
Something that is really easy and always seems to impress Europeans is chip-dip. It's something I would never have made in Canada, but whenever I have done so in France, people always say, "Oh, this is delicious. What is it?"
Take a pot of sour cream. Add dried onion soup from a packet (Knorr, for example) but not all at once. Taste occasionally to get the right taste -- not too strong but enough so that it tastes good. Mix. Get some potato chips or any other stuff that can be dipped (little carrot sticks, broccoli florets, cauliflower florets).
I have also tried with dried mushroom soup but prefer the onion one.
|
|
|
|
Post by Deleted on Dec 12, 2014 12:27:37 GMT
I have also made some pretty good dips using roquefort or gorgonzola with the crème fraîche.
At a professional buffet once, I saw that pieces of smoked salmon were presented on little leaves of Belgian endive rather than on bread or toast. It made them much more popular because people felt far less guilty about the calories.
|
|
|
|
Post by rikita on Dec 12, 2014 12:31:12 GMT
thanks bjd, that sounds good and easy!
|
|
|
|
Post by rikita on Dec 12, 2014 12:33:14 GMT
your dips also sound good, kerouac! would you for that crumble the cheese up in little pieces? or purree it somehow?
the salmon sounds also nice - but as i am not sure how the buffet there is set up (how much space and all), i think the dips might be the better option ...
|
|
|
|
Post by Deleted on Dec 12, 2014 12:50:34 GMT
It depends on how well the cheese crumbles -- I have never needed to put in a mixer, but sometimes it requires some energetic stirring. Naturally, it is nice to see a few lumps in the mix, if only for people to be able to identify the ingredients.
|
|
|
|
Post by rikita on Dec 12, 2014 13:46:51 GMT
then i will do it with the energetic stirring ... thanks ...
btw, i was researching online a bit about sour cream, and there is a bit of a mix of reports whether it is the equivalent of "saure sahne" or something somewhat different, some say it is better to take "schmand" or "creme fraiche". maybe i buy the three and mix them, or something like that ... i suppose the type of cream will vary the taste of the dip quite a bit, have to experiment a bit ...
|
|
|
|
Post by Deleted on Dec 12, 2014 14:23:45 GMT
There have been times when I have discovered that I didn't have any crème fraîche left when it was too late to buy some, and I have used plain yogurt (preferably Greek style) in such a case. The result is not bad either, although a bit more seasoning is required.
|
|
|
|
Post by bjd on Dec 12, 2014 16:48:15 GMT
I use crème fraîche because I have never found sour cream in France.
|
|
|
|
Post by rikita on Dec 13, 2014 0:08:41 GMT
okay, then i will go with creme fraiche ... the yoghurt might be good when i make it at home (for calory reasons) - at the party, the calories can be higher ... thanks!
|
|
|
|
Post by mich64 on Dec 13, 2014 2:07:04 GMT
I keep trying to think of something else but all I can think about now is how good that dip idea sounds bjd. I used to make it all the time years ago when entertaining. I also make it with Hidden Ranch salad dressing and the sour cream (crème fraiche), good with the regular potato chips and with the raw vegetables.
|
|
|
|
Post by htmb on Dec 13, 2014 13:58:08 GMT
My kids make it by also adding finely chopped bits of tomato, green onion, and crisply cooked bacon.
|
|
|
|
Post by Deleted on Dec 13, 2014 19:56:08 GMT
Since today was the big day, I can't wait to find out if whatever rikita contributed was a success.
|
|
|
|
Post by rikita on Dec 14, 2014 23:33:24 GMT
ended up making one with gorgonzola, and the other with the onion soup mix and chopped tomato. both were quite easy to make (though the gorgonzola did kind of stick to the spoon when stirring). didn't check how much was eaten when i left the party (at midnight! first time in two years i stayed out that long!), but was told almost all food, including the dips, was eaten. and the crackers and tortilla chips i brought with the dips (wanted to bring carrot sticks too, but didn't have time to clean and cut carrots anymore) were especially popular with the kids. so thanks for the tip!
there was lots of nice food btw. various salads, pizzas, dates with ham, lots of different types of meat balls, different butters (like anchovy butter, mushroom butter etc.), breads, pastries, wraps, a type of cherry cheese cake, apple crumble etc.
|
|
|
|
Post by Deleted on Dec 15, 2014 4:09:16 GMT
I'm glad it went well.
|
|
|
|
Post by bjd on Dec 15, 2014 8:03:50 GMT
You're welcome. I'm pleased the dips were enjoyed.
|
|
|
|
Post by Deleted on Dec 30, 2014 14:45:34 GMT
I am deliberating about an appetizer I would like to bring to a New Year's Day party in our neighborhood.
I'm pretty sure I am going to try something radically different which will involve nasturtium leaves.
The nasturtiums I planted sometime in October have the largest leaves I've ever seen (due to the rich soil they are planted in as nasturtiums really prefer poor soil, however, I have no poor soil.)
The leaves are easily 6 inches across, resembling a small doilie, or a small lotus leaf.
And so, I thought, why not use them to roll up something, much like a dolmade?
I'm thinking a flavored cream cheese but have yet to determine what flavorings I will use.
Likely some herbal type combination with perhaps some lemon zest and capers, or chopped nuts of some kind, maybe pistachios or walnuts.
To be continued...
|
|
|
|
Post by mich64 on Dec 30, 2014 16:19:20 GMT
Sounds very interesting Casi! We are off to the grocery stores this afternoon I hope I am inspired by some produce and cheese, we are having some couples over for a games night on New Year's Eve.
|
|
|
|
Post by rikita on Dec 30, 2014 19:06:21 GMT
well i will do one of the dips for the new year's party tomorrow, again (the onion-tomato one i think), and also a variation of a dessert i found in another thread here.
|
|
