Gourmet Plant Based Luncheon Menu. Help!
gardener123
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Gourmet shops or online, and a Hungarian recipe - help!
Comments (8)Lol, Sammy! Well, cassoulet only became a tradition in our family because Mom cooked it one Xmas for Dad at Seneca Army Depot, from Julia Child's recipe... and it's just that good! They had been given the traditional clay pot as a wedding gift and she was alone for many hours that Xmas because Dad had to work, so she had time to cook it. Later, when I was able to go to France, I happened to love the area where the recipe originated! I had cassoulet days in a row... not that anyone could really top Mom's ;] She loved a picture I have of one spot with a big orange cat and the menu scrawled on the window [we're cats in the restaurant types]. The Hungarian connection is 'cos Dad got an opportunity to start a manufacturing plant there because of his old Hanes Knitwear connection [then Sara Lee]. They would make T-shirts for SL among others. Mom and I urged him to do it because his little brother had lived in Costa Rica for Motorola and surely Dad was as gutsy ;) It would be temporary [and the $ was astounding frankly]. He flew back every 3 weeks and Mom kind of liked that for a change of pace, lol. Then I graduated college and got to go live with him! Special times :) Thus, quail egg soup... Although we did hang out at the Vazi street Dunkin Donuts a lot! Oh and wild boar. A great friend named Istvan roasted one for a party - yum! - and he's who I named my dog after. Well, the order is in to ship and I couldn't afford the eggs too for Xmas Eve, but I'm excited! I swear, confit or not, cassoulet is that craveable....See MoreLuncheon Menu?
Comments (42)Thanks again everyone for your input. Based on your suggestions, I changed the salad to baby lettuces (farm fresh!), added assorted rolls and butter from our wonderful bakery, and also picked up teeny tiny gourmet cupcakes (in grown up flavors like salted caramel, lemon, etc.). I also bought nice to go containers at the party store. I still had the fresh fruit platter with mango, berries, melon, the cold tandoori chicken, and the leek and goat cheese crustless quiche. But I also made a pearl cous cous salad, based on suggestions here. I served Panna water and Pellegrino sodas. It went well, and I was very glad for the excellent suggestions I got here. The teachers really noticed and appreciated that it was a lighter, healthier menu, and homemade. Since it was only 12 of them it was something I was able to do pretty much by myself so that's why we could do something a little different....See MoreLuncheon Menu
Comments (24)Over the years, I've learned to keep large luncheons like this simple. Simple to fix, simple to serve, simple for people to eat with plate on their lap (I'm assuming you are not doing a seated luncheon for 40, but I might be wrong on this point). My go-to for years has been Cheese Strata - yes the kind of recipe found in the old Junior League cookbooks. The beauty of this is that you can make multiple flat pyrex pans of it days ahead of time, cover and refrigerate. The night before, pour the cream/egg mixture over the cheese/bread and re-cover. Bring it out early the morning of the party to come up to room temp and bake. I have silver stands for Pyrex dishes so they always look nice on the buffet table - you only need one - just replace with a full Pyrex pan of the stuff. In the spring, I like to serve fresh asparagus (which can be served hot or cold) and a seasonal fruit salad with poppyseed dressing. I've never served this when there was a single crumb left. People love this!!!! That's why the recipe has been around for decades! Over the years, I've further simplified this recipe. I tear the bread into small pieces, and pour melted butter of it, as opposed to all that cutting/buttering. I don't even remove the crusts - I use GOOD bread. I omit the scallions as some people can't eat even a bit of onion (I'm one!). You cannot go wrong with a recipe like this....See MoreIdeas for tea luncheon menu for wedding . . .
Comments (48)The one thing that is set in stone is engraved shot glasses for my friends wedding. Actually more straight sided so they fit tea lights. Over-ordering so they will be used for veggie cups, probably a chocolate mouse for the 'cake' tier, and table lighting...possibly a gazpacho. They want enough for all to take home a few. No cake. A big tiered affair we are making. Petit fours, various chocolates, mini this and that...massive amount. (we are making the tier) another friend is making and organizing all the sweets. We did a no-no list. No heating or re-heating on site. All fresh do-ahead. No pineapple, no mayo, (except fabanaise), No melon baller, lol. No dips, no bagels, no humus. No charcuterie platters. Yes to mini scones. Maybe to mini frittata. No dance floor, loud music or band. Friends will bring instruments for impromptu music and a few good singers among us. (later around sunset bonfire) A few toothpick items...caprese, watermelon/fetta/cucumber/olive, (square). One all fruit and one all veg/fruit. They want all squares or triangles. Classic crustless tea sandwiches. And probably a club and a pastrami, cubed and toothpicked. For kids, chocolate almond butter and jelly, honeyed cream cheese and Nutella on raisin bread, (so good). Maybe a pinwheel or two. I'm making spring rolls. One rectangle table for tea/coffee tea at two pm. Tea sandwiches, etc. One rectangle table other side of tent for misc veg snacks One round table for 'cake' and misc sweets 3 round tables for sit down, lots of extra chairs service at five pm 2 food stylist/caterers early to prep, (they are fast and precise)...they leave around 2-3pm but will make soup and salads before they leave. Salad in small white Chinese take-out containers. Big kitchen island for prep and oven/stove can be used but trying to avoid too much of that. Everything at the same location/waterfront. A friends home but stipulation was a tent and an executive port-a-let...very nice one. After service not decided. Probably a small catered Bbq/clam bake/bonfire Fhew, first time I wrote that out. I've been doing shopping lists and loose budgeting.... Oh, they booked and paid for 20 rooms at a great spot nearby for mostly flight travelers and will host an open bar after party there. Invited 110, probably final tally will be 85-90...See Moregardener123
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