Charcuterie Board
CA Kate z9
2 years ago
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look who came to eat my son's charcuterie !
Comments (23)ml..thank you .,,,we don't have a tv so I have never seen the show . But I shall pass it along to my DS...although has no TV either ! DS said he was impressed with how very nice David is. He sure seemed cheerful and very engaged with the Chefs and the other guests. c...See MorePlanning a large, informal party; input sought
Comments (34)ahglophyle...I Loooove the never ending cocktail party!! and if you think there is never enough to eat, either you're not trying or you haven't been to one of my parties! And when I had kids around, toddlers through teens, they loved it too! As a matter of fact, when our oldest was about 4 we started doing a "cocktail buffet" for Christmas Eve dinner. The young ones were so hyped they didn't want to sit still for dinner ( we open gifts on Christmas Eve), but they would eat some carrots and dip and cheese fondue and tiny meatballs and hot dog bites dipped into the cheese sauce, and shrimp....and later on when they were older, we grilled a chunk of beef filet and made sliders with the dinner rolls made for dinner on Christmas Day. And a dinner club I used to belong to, loved that sort of party so well we would each invite another couple and make an each make an appetizer in addition to the host's 4 and we would have a lovely feast. I have had 35 people eat 4 pounds of poached salmon, 3 pounds of meatballs, 3 pounds of shrimp about 3 dozen small ham sliders, 5 pounds of chicken wings and half a bushel of raw vegetables not to mention crackers and such...Oh and there was a crab mousse I remember and another hot hors'douvre....and in the midst of the crazyness I was frying egg rolls!! If you went away hungry from that ti was your own dumb fault!...See MoreAppetizers for Progressive Dinner - Thoughts?
Comments (21)Sounds like fun. I'm caught up on the 'mains'. But that could be divided up into an Italian style meal. App nibbles, a soup, a small pasta dish...like a ravioli, something seafood, then the 'main'. Usually beef with a veg. Something sweet, then fruit and cheese with a cocktail. That is 7 homes. Would not work here as most of my friends are horrid cooks. NYC is small dwellings for most even with decent jobs. Just a few of us have the room to host. It does work out as many that can't cook cover the wine etc. If me i would do puff pastry as i've had fun with it recently. So many different ways to use it. I have this one bookmarked, puff pastry pops I did pesto parm pinwheels, the bacon parm straws, squares with grueyere, leek and baby ,artichoke hearts, (in the grocery freezer section), and the big hit were the pops, i skewered fresh apple and pear, thin small slices and used a mild blue. cheese. Prepped ahead and kept cold and covered on the baking trays so it was a fast cook....See MoreCheese board accoutrements, home-canning recipes or mail order faves?
Comments (32)And hence the joy of making your own preserves!! Once you start, you do become addicted to the superior taste and quality. You'd pay a pretty penny for a store-bought item with that level of taste and quality ingredients and craftmanship. Right now I am deep into pickle variations. I make and like bread and butters but have yet to find a dill that I can bwb that I like. I need to make shelf-stable ones to give away and store. But I have made tolerable dill sandwich slices. But I am going to give kosher dills another try, even thought the refrigerator ones are the real special deals. I have so many cukes and tomatoes I might not get to many jams this year. I hope I can get some blueberry lime jam made. Blueberry is one of the jams that I think is far superior to store bought in every way. That's not a particularly great cheese board item though . . . I found my recipe for "brandied carrot jam" which has the plus of being able to be made at my leisure any time of year . . . Although peach preserves are one of my favorite, I made a bunch last year and still have them so they might get pushed to the back burner for another year due to my glut of waiting tomatoes . . . Today I noticed I have a package of Certo, maybe I'll try an herbal jelly this year or a pepper jelly . . . If it manages to jell it will be fab. If not, I will get sick of using it as a sauce . . . I think the theme for my canning this year is going to be savories mostly. 60+ tomato plants and a couple of monster cucumber plants are seeing to that . . . I made the mistake of going on the "Nuts.com" last night. If all else fails, I may order some products from there to fill out my gift baskets. I have always wanted to try some of their products. I can't afford much in the way of fancy snacks but a few splurges will be hard to resist. The dark chocolate covered cranberries are calling my name . . ....See MoreCA Kate z9
2 years agoCA Kate z9
2 years agoCA Kate z9
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2 years ago
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CA Kate z9Original Author