Showing posts with label menu. Show all posts
Showing posts with label menu. Show all posts

Saturday, June 18, 2011

Wedding Breakfast Menu

After the wedding, and we went to bed in the wee small hours of the morning, I was awakened with a phone call from one of our sons.....it was ok- nothing was wrong, he and one of his brothers had no place to sleep! It was a timely call as I had to get up and head back to the burbs to get the breakfast ready.
Fortunately I had 3 friends helping. One was a sil who offered her help at the wedding the night before. Thanks heavens she was there! We all began getting the house ready/cooking about 9:30 am- just in time for the yellow school bus to pull up with our guests!



On my menu was:
Bacon/Spinach Quiche ( freshly baked from the Grand- local, awesome, grocery store)
Hash browns with cheese
Kielbasa
Coffee cakes (also bought from grocery store
Fresh pineapple and blackberries with minted sugar
Smoked salmon with bagels, capers, red onion, cream cheese and chopped hard boiled egg
Green salad with strawberries and Poppy Seed Dressing
Bloodys, lemonade, iced tea and coffee.
I think I left something out.

Thursday, March 24, 2011

Ahhh! The aroma of ale baked Beef / pork ribs!


Ale Sauced Ribs and vegetables



Such a simple dish to make and it's part of my week's menu. And, it is a crockpot dish! I was looking for one pot meals. I don't know why I thought I'd find something different than crockpot recipes. They're not.
The fragrance coming from the crockpot is too good to not share with someone!
3# beef ribs
1 bottle of dark ale or stout.
Two minced garlic cloves.
1 T shredded lemon peel
1 T dried rosemary
salt and pepper to taste
8 oz. small red potatoes, unpeeled
1 1/2 c peeled carrots
1/4 c cold water
2 T cornstarch
fresh rosemary
Put beef in a large self sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, rosemary, s&p. Seal bag. Turn to coat. Refridgerate 4 hours or overnight.
Place potatoes and carrots on bottom of crockpot. Add beef ribs. Pour ale mixture over all. Cover and cook on low hear setting 8-9 hours or on high 4 - 4 1/2 hours.
Remove beef and vegetables from crock. Cover;keep warm. Pour cooking juices through a fine mesh sieve set over a heat proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups. Stir together 1/4 water and 2 T cornstarch in a saucepan. Add 2 cups strained juices. Cook and stir until thickned and bubbly. Serve with meat, vegetables. Garnish with fresh rosemary.
Salad recipes come later! ;)
The photo I took of the ribs could be better, I know. I'm working on it!


This week's menus, were pretty good! Flavorful, hearty and warming. This week I served:
Hungarian Goulash
Home made Spaetzel
Malibu Salad
Corn
biscuits
ice cream

Turkey Cutlets with Pasta
Tossed Salad
Chocolate Pudding


Ale Sauced Pork Ribs and Vegetables
Tossed Salad
Biscuits

Greek Lamb with Spinach
A side of orzo

Mango slices and blueberries
Ale- Sauce Pork Ribs and Vegetables
Malibu Salad
Waldorf Salad
Herbed Italian Bread

Hungarian Goulash
Tossed Salad
Sauteed Mushrooms
Shrimp

Sunday, January 9, 2011

Mystery Dinner Destination




I usually try and do some sort of dinner party in either November or January. January is usually my 'Blues' theme. But I have done several in November over the years and I started thinking about doing one this past November- I actually started thinking about it last July when I was on the golf course with friends who were going to be invited and I casually started asking them when they would be out of town for 'parents' weekend as I didn't want a conflict and really wanted them to come.
The idea.....




I set up another gmail account and sent emails out to nearly everyone. I signed the email, 'Mystery'. I told them they were invited to a mystery destination in their zipcode. Many people ignored the email. Or, maybe it went to their spam folder? So I sent a snail mail to those who never responded. In the end, there were several that never responded. We wanted to make it feel safe for everyone so we continually added clues that would help/encourage them to respond and become enthusiastic about the evening.





You have been invited to a Mystery Destination Dinner, November 5.
We hope you are free. Please respond to ........


Mad Men theme~
For those who did respond, I had to send them an email often so they wouldn't forget. I decided to base this 'dinner party' on Mad Men. So my first email was: I'm not a blonde but it's a 'Betty Draper' kind of dinner party.







I also asked the guests to submit a clue about themselves. These are a few:

She swears like a truck driver and beats most men at golf.
Her husband thinks she’s coachable
original COKE models
placed second in her first sprint triathlon
Miss Bock Beer
She fiddles, he strums... a new vintage happily paired.

And for the attire:
“What you call love was invented by guys like me to sell nylons.”
”You’re the most hireable man on Madison Avenue”

I told them a little bit about the service for dinner ~


'You’ve been axed' ( knife)
'When God closes a door, he opens a dress' ( spoon)
'If you had your way, I’d be stranded in some paperweight with my legs stuck up in the air' ( fork)
'She wanted me to be beautiful so I could find a man. There’s noting wrong with that. But then what? Just sit and smoke and let it go till you’re in a box? '( napkin)


Some of the guests worked very, very hard to find out who was hosting. Some thought it was a spoof. The tricky part was to get them to our house. I told them all that the last email, with directions would be coming the night before the party. They were told to drive down a certain street and look for the 'Welcome' sign. I think the directions were the most difficult part of this event.
The Menu was printed on both sides- one side used Episode titles and the reverse side of the card had the real menu




MENU- Mad Men terms~

Appies-Mad Men titles excluded
Potato Balls fried in Duck Fat
Onion Dip in a Savory Shell

First Course:
The Good News

.Second Course ~
My Old Kentucky Home

Entree~
The Public Relations
Wee Small Hours

Salad ~
Love Among the Ruins
A Small Raise

Dessert ~
The Suitcase


MENU -real terms

Potato Balls Fried in Duck Fat
Onion Dip- in a mini cup

First Course – amuse Bouche~
Fig in Pear Broth with Gorgonzola; Fois Gras

Second Course
Root Soup with Cilantro Oil

Third Course
Caesar Salad

Fourth Course
Beef Tenderloin with Bordelaise Sauce
Asparagus

Fifth Course
Pumpkin Cookies with Rum Raisin Ice Cream and salted Caramel Sauce



The menu had names for various Mad Men episodes. Name tags were given and the name tag, instead of a name, had a quote from an episode. Not everyone knew everyone else. I thought it was a good conversation starter. It was an interesting mix but I have to say they were all truly the fun, and adventurous friends I like to have surround me/us.
Entertainment
What to do if it was not going to be a fun evening? I passed out Mad Men questionnaires. There was one for women and one for men. There wasn't enough time to read the results so I told the guests there might be a sequel next year.

Sunday, November 7, 2010

Menu for the week


I really hope I don't mess things up~ I'm fortunate to have another 'private' catering gig where I provide meals for 4 nights. I was asked to do 5 but said, let's wait and see how this is going to work.
So, here are my 2 menus for the coming week:
Crockpot Fried Rice with Chicken
Warm Curried Fruit
Tossed Salad

Beef and Sweet Potato Turnovers
Lime Jello with Pineapple
tossed Salad

Pork Roast and Dumplings
Tossed Salad

Kung Pao Chicken
Asian Slaw
Tossed Salad
Soup for the week: Apple, Squash, Cheddar
( very little breads and no desserts! Should make this job easier!
---------
Chicken Almondine with Rice
Warm Fruit Compote
Tossed Salad
Molasses Raisin Bars


Balsamic Pork and Dumplings
Waldorf Salad
Tossed Salad

Chicken Kiev
Hot Buttered Corn
Dilled Rice


Monday, September 20, 2010

Menu for the week

This week I'll be making the following~
Grilled, Beer Marinated, Chicken
Cheesy Potatoes
Iceberg wedge with bacon and choice of dressing
Chocolate Candy Cake

Pork Chops and Potato/chive Perogis
Sauteed Cherry Tomatoes
Tossed Salad

Chicken with Parmesan Noodles
Monkey Bread
Autumn Salad
And I'm still looking for two more desserts.....

Tuesday, September 7, 2010

Wine and Cheese Party


......sort of~









The party was lots of wine and every edible thing had some cheese in it....or wine!





We had stuffed dates, French Breads with 3 dipping oils;


pates;fruits;cheeses; some that smelled nice and some that didn't! We had beef carpaccio; coq au vin;


We wanted the food to be grab and stand/talk.......



Skewered Mozzarella and tomato~
The menu was quite lengthy............


Spicy nuts
Marinated olives
Dates
Goat cheese kebobs
Carpaccio
Artichoke quiche bites


Coq au vin
lamb lollipops
Gougeres
Trifle
Truffles
3 kinds of olive oil and breads

AND LOTS OF FUN!

Menu for the week

Parmesan Crusted Chicken
Baked Beans
Grilled Vegetables
Tossed Salad
Baked Apple

Beef Short Ribs
Hot, Buttererd Noodles
Sauteed Apples
Green Beans
Velvety Chocolate Pudding

It's a short week! Yay!!!!!

Friday, September 3, 2010

Menu for the week

Chicken Paprika
Butternut Squash Gratin
Tossed Salad
Colombian Cheese Bread

Spaghetti Pie
Eggplant Parmigiana
Tossed Salad
Salad

Swiss Steak
Baked Potato
Glazed Carrots
Tossed Salad

Menu for the Week

I'm a little behind getting this past weeks menu posted. I'm ready to post next week's as well.
Grilled Marinated Pork Roast
Lettuce Wedge
Mango Salad
Grilled 3 cheese Potatoes
Asparagus with Balsamic Vinaigrette
Ice Cream with pound cake

Roast Turkey Breast
Noodles Alfredo
Waldorf Salad
Tossed Salad
Chocolate Cake

Pork Diane
Sauteed Tomatoes
Baked Potato
Salad
Tapioca
and probably some caramel brownies!
Tossed Salad....sounds so boring. This image makes it look delicious!

Tuesday, August 31, 2010

Birthday Party with an Island theme

This is a menu for a backyard island themed party I did~
Twisted Wontons with 3 dipping sauces:
Sweet Sour
Avocado
Hot Mustard

Coconut Chicken tenders with orange Dipping Sauce
Rumaki
Shrimp Kebobs
Pork kebobs
Vegetable Kebobs

BBQ Pork
Baked Bananas

Rice with Pineapple and Macadamia Nuts
Asparagus with Maharani Dressing






Fruit Platter

Mai Tais and Daiquiris

Dessert: Cake from a local pastry shop

Monday, August 23, 2010

Menu for the Week

Everyone is trying to cram everything they can into these last days of Summer- it's been a nice hot one and no one wants to let it go! I also think because it's a bit cooler out, people are more inclined to entertain. I'm going to do my own Island Party and serve the popular items from the parties I've catered this summer.
In the meantime, here is my menu for the week~
Chicken Kiev
Penne Pasta with Marinara
Cucs in Sour Cream
Tossed Salad
Mixed Fruit turnovers

Pork Stir Fry
Crunchy Gnocchi
Chopped Salad
Mustgo Dessert

Steak
Twice Baked Potatoes
Tex-Caesar Salad
Fruit with Sabayon

Sunday, August 15, 2010

Menu for the week

Grilled Chicken with Light Tarragon Sauce
Dill Rice
Roasted Carrots
Peach Pie

Pork Tenderloin Diane
Marinated Tomatoes and cucumbers
Pasta Alfredo
Tossed Salad

Flank Steak
Lime/parmesan corn on the cob
Spinach Stuffed Shells
Nectarine Turnovers

Thursday, August 12, 2010

Menu for the week

This week I'm cooking up or have already cooked:
Sirloin Kebobs
Rice Pilaf
Tossed Salad
French Bread
Blueberry Cobbler

Grilled chicken with pico de guillo
Smashed Potatoes with roasted garlic
Tossed Salad
Chocolate Cake

Pork and Peanut Stir Fry
Penne Pasta
Glazed carrots
Peach Crisp

Tuesday, August 3, 2010

Island Parties......


......are springing up everywhere! Our hot humid weather is making everyone think about having a party. Especially before the end of the summer. In the Midwest, our summer is so short and this year it's almost been too hot to do much of anything outside. In fact, if it's not too hot, there's been too much rain. But most of us are like, what the heck.....
My next party, which will have a theme of 'Your T- shirt says what? and Flip flops" will have Jimmy Buffet and Bob Marley in the background to loosen things up.
Among the items on the menu will be:coconut chicken w/ orange dipping sauce
tequila lime shrimp













mini salmon burgers







tomato basil bruschetta


goat cheese cheesecake bites


gazpacho shots





Menu for the week

This week's menu is ~ boring. So boring. In fact last week, I had to change my third entry to: Fried chicken, french fries, Chopped Salad, Cornmeal Muffins, ice cream cake roll. But what made it really un boring- the Ice cream Cake Roll was the only thing made from scratch! I served it with an offering of crushed strawberries, hot fudge, or caramel sauce. The crushed strawberries were the only condiment used up!
So, for this week, a very simple menu. The first dinner was received enthusiastically. I'll post later how the others were received.





Meatloaf
Mashed Potatoes
Tossed Salad
Apple Pie

Ravioli Casserole
Roasted Asparagus
Cheesy Bread
Lemon Sponge Cake

Grilled Pork Chops
Baked Potato
mango Cole Slaw
Ice Cream

Wednesday, June 23, 2010

Dinner recipe, Summer Lamb



I JUST LOVE THIS RECIPE!
I created this yesterday, or adapted it yesterday for the new clients I'm working for- two of the clients LOVE lamb and I took the opportunity to adapt this dish to their liking.
Here is the recipe, adapted from Epicuruious~
Summer Lamb Salad with Ginger Lime Dressing
serves 4
Dressing
3 T fish sauce
2 pinches sugar
2 T fresh lime juice
2 T water
1 T minced fresh ginger
2 garlic cloves, minced
Salad
2 T oyster sauce
1 T vermouth
2 tsp tamari soy sauce
2 garlic cloves, minced
1 tsp brown sugar
1 2# leg of lamb, trimmed, cut into large chunks
1 bunch watercress, bottomw 2 inches discarded and cut into 1-inch lengths
3 c baby arugula/mizona torn in half
4 - 6 leaves Bibb Lettuce
1/2 c basil leaves
1/2 English hot house cucumber, halved sliced thin
12 cherry tomatoes ( I found orange tomatoes and cut them in half)
2 T vegetable oil
1/2 medium red onion, cut into thick wedges
2 shallots, sliced into thin rounds

Preheat grill.

For the Dressing:
Whisk all ingredients in small bowl to blend. Set aside.
For the salad:
Mix oyster sauce, vermouth, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in lamb chunks. Marinate for at least 30 minutes, stirring occasionally.
Remove the lamb chunks from the marinade and place on hot grill. Grill on one side for 5 minutes. Turn and grill on other side for 5 minutes. Remove from heat and let rest.Heat oil in large nonstick skillet over high heat. Add onion and shallots and saute for 1 minute. Combine watercress, arugula, basil, cucumber and tomatoes in large bowl. Add half dressing and toss to coat. Arrange Bibb lettuce leaves on large platter and add the watercress mixture.
After meat has rested for 10 minutes, slice into chunks. Top salad with the lamb chunks and serve.



The dinner menu was rounded out with:
Hasselback Potatoes, oven roasted asparagus with toasted Panko bread crumbs, Toasty Italian Bread, Fresh Fruit with Sabayon sauce and brownies.

Wedding food

No, I didn't do this wedding- not for 400 people! The wedding was held at the Palmer House in Chicago. It was the wedding of one of my many nieces- Caroline. The appetizers and the food were beautiful. The only picture I snapped was of the salad. Ew- gotta change the settings next time!But here is a copy of the menu~
Wild Mushroom Strudel
Mild Garlic Spinach and Red Pepper Gastrique

Cucumber Ribbon Salad
Tomato, Cranberry, Toasted Walnuts

Choice of Entree
Frenched Chicken Breast
Stuffed with Nancy's Camembert and Summer Tarragon
or
Filet Mignon
Pinot Noir Reduction

Garlic Mashed Potatoes
Asparagus, Baby Carrot, Patttpan Squash
Saffron Poached Cauliflower and Red Pepper

Petit Sweets

Wedding Cake
Vanilla Sauce, Raspberry Coulis
Fresh Berry Garnish

Oh, I did get a picture of one of the desserts- mini sundae!

Tuesday, March 9, 2010

Toned Down St. Patrick's day party

Last year one of my sons, who works in a restaurant asked why I never made corned beef and cabbage. I had two answers: the house smelled so bad and you boys didn't like it! But years before one of my clients wanted to have a St. Patrick's Day Party and I wanted something more creative. So, I made a menu and she was so happy with it, I eventually catered two more St. Pat parties for her.
I made a potato centerpiece and glued on real eye cutouts of both she and her husband and some of the guests. Another year, I made green tinsel lamp shades for her sconces.
My menu, which was called 'March Celtic Food the American Way' featured the following:
Mini open faced Reuben Pizzas
Sausage and Mashed potatoes Muffies
Corned Beef Sandwiches
Chicken Sandwiches with Chive Butter
Sweet Potato Stuffed Wontons
Irish Potato Salad
Tex-Caesar Salad
Lemon Bars
Puff Pastry fruit tarts
Brownies and truffles

I thought I was clever with the pickle plate I decorated: