Cinco de Mayo date

8 years ago

I'm having several people over for Cinco de Mayo, all day and brunch the next morning.

There will be between 12-14 guests plus myself.

Half are vegetarians, none are vegans (the vegetarians like eggs and cheese). One of the omnivores is lactose intolerant. Another omnivore has to limit nightshades. Another omnivore has to limit legumes. I'm not certain, but there may be a gluten free person here and there...

Lunch will be easy: make your own sandwiches or lettuce wraps with a variety of ingredients to keep everyone happy.

I need a mid-afternoon cake or cookie that people can eat with their hands, and that I can cook the day before. Not too sweet, and without tree nuts (I can't do tree nuts and this is the one item that is something we all have to share.)

Pre-dinner, I'll have a variety of snacks, both from Trader Joe's and elsewhere. Not worried.

Dinner: with the Tex Mex theme, I am planning a vegetarian chili and a fajita bar with marinated tempeh and marinated skirt steak, with a lot of veggies that the nightshade avoiding guest can skip. Soft corn tortilla shells. Need to consider a dessert... no to chirros.

The next morning's brunch worked out well last year. Uttapam pancakes and scrambled eggs, with an option of toast. And lots of coffee or tea. Will do the same this year. It will be fine to reprise this.

Featured Answer

bragu_DSM 5

8 years ago

You could adapt the lemonade pie recipe, substituting a margarita mix for the lemonade. makes 2. freeze well. yummy

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Comments (13)

chloebud
8 years ago
Sounds like you're on top of things. Would something like lemon bars work for the mid-afternoon snack? Or, maybe lime bars as a nod to Cinco de Mayo...? Bar cookies are always easy and good...also something you can make now and freeze. Actually, cookies in general, for that matter.
artemis_ma thanked chloebud
annie1992
8 years ago
I do have a good recipe for gluten free lemon bars, good enough that the non-celiac family members like them BETTER than my regular ones. (Well, better than Ina Garten's, which is the recipe I used, LOL). AnnT has a good recipe for a gluten free chocolate cookie, and my peanut butter cookies are gluten free only because they've never contained any flour. They're easy, the kids call them 5 and 1. One cup peanut butter, one egg, one cup sugar, one teaspoon baking soda and one teaspoon vanilla. They actually work with only the first three ingredients, but we like the texture better with the leavening. Bake at 350F for 10-12 minutes. The longer they bake the less chewy and more crunchy they become. You could gild the lily with a drizzle of dark chocolate.

Of course, none of those things have anything to do with Cinco de Mayo....

Flan and tres leches are out due to the lactose, and Mexican wedding cookies are out because of the nuts. Maybe paletas, the frozen fruit pops?

Have fun, it sounds like a blast!

Annie
artemis_ma thanked annie1992
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artemis_ma
Original Author
8 years ago
Those peanut butter cookies sound great... and the dark chocolate would be a hit.
sushipup1
8 years ago
Not gluten free, but what about churros? I'd go for a cinnamon-dusted treat for a Mexican flair for the snack.
artemis_ma thanked sushipup1
annie1992
8 years ago
sushipup, on her "dinner" portion she said "no to churros", but I don't know if that goes for all the snacks/desserts or just dinner.

Annie
artemis_ma thanked annie1992
sushipup1
8 years ago
A gluten-free snickerdoole type cookie with a cinnamon coating?
artemis_ma thanked sushipup1
artemis_ma
Original Author
8 years ago
last modified: 8 years ago
Churros could be possible for after dinner, not for the snack. Lemonade pie not good for the snack (I need finger food for that), but could work for the dinner dessert.

Last year I made oatmeal/banana cookies with chocolate chips, with a flourless chocolate cake for the dinner dessert. Some overlap in attendees, but not a complete overlap, so I want to do something different (but chocolate is always welcome!) (And... chocolate is Mexican!!! -- although I don't need to stick to Mexican for the dessert...)

I have to admit, the one time I ate a snickerdoodle, I resolved never to eat one again. I think waaaay too sweet for me...

PS: the fajita bar has become a soft corn shell taco bar - with main selections of marinated tempeh, pan-fried hearts of palm, refried beans, marinated skirt steak, seasoned ground beef, thin marinated chicken slices. With additions of shredded cheese, lettuce (from greenhouse farmer's market lettuce), guacamole, bell pepper slivers, salsas, hot sauce, lime, diced onion, cabbage, sour cream... and a couple of non-nightshade sauces. I might be missing something... Ah, yes, fresh cilantro!!!
chloebud
8 years ago
Gotta have cilantro...just isn't the same without it!
sooz
8 years ago
Oh golly! What time should I be there???? It sounds fabulous!

My go-to is often biscotti or cantucci ("baby" biscotti)--maybe that would work for your mid-afternoon cookie that people can eat with their hands? Easy to make ahead, and they freeze well, too, and you don't have to put any tree nuts in them--I've had them with craisins, and dipped halfway up in chocolate.
artemis_ma thanked sooz
Louiseab
8 years ago
What about Mexican brownies for either a snack or dessert? The recipe could be altered to suit dietary requiments.

https://www.allrecipes.com/recipe/214539/mexican-brownies/
artemis_ma thanked Louiseab
artemis_ma
Original Author
8 years ago
thanks, some great ideas...
annie1992
8 years ago
I wonder how well sopapillas would do, converted to gluten free? Or gluten free empanadas, filled with fruit or whatever you like...

Annie

Cinco de Mayo date

bragu_DSM 5

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