October 30, 2012 § 1 Comment
Entertaining tomorrow night? Here is a last minute solution for what to serve. The sake needs to be done the night before but everything else can come together just a few hours before people arrive. So even if you didn’t have plans, why not throw something together last minute? Menu taken care of.
I would start with the cupcakes first (of course). I used the recipe here and they were delicious. The batter even started tasting like pumpkin before I even added the pumpkin (yes, I tried the batter).
This fiesta dip was sort of inspired by a few different versions of 7 layer dip and other Mexican dips. I just tried to simplify the best I could. I think one version that is topped with shredded lettuce, diced tomato and cilantro could be delicious.
I used the Devils on Horseback recipe here. Mine turned out a little more well done than I would have preferred but I am always someone who would take my bacon overcooked rather than undercooked. The grease from this bacon gets your oven really hot so keep an eye on them.
The rest of the apps are just slicing and dicing! If you don’t have a full bar already stocked, a good way to cut down is by serving a signature drink. Then have a few standard options like beer, wine and whiskey.
July 30, 2012 § Leave a comment
This Sunday we hosted a little brunch in exchange for getting some prints and pictures that had been lying around the house finally hung (and as an extra bonus got to have a little dog run around!). I thought 1:00 seemed a little late for the french-toast-casserole-route so the dishes leaned more toward savory–save the scones.
Some people are just not scone people (my mom) but I thought these had just the right touch of sweetness and a tartness from the lemon and cran combo. I used the recipe from Candice Kumai’s Pretty Delicious which focuses on health conscious recipes so with 4 grams of protein and only 4 grams of fat, you really don’t need to feel guilty ending (or starting) brunch on a sweet note.
This was the first time I tried making a quiche. I found this recipe by Martha Stewart but am not a huge fan of leeks so filled my quiche with zucchini, tomato and gruyère instead. I’m guessing any veggies that float your boat would do.
The Skinny Mini BLT’s were also from Pretty Delicious. I love the extra health kick from the avocado and the cookie cutter shapes were a really cute idea!
To round out the meal, I kept the spring salad simple and used the ole’ fried goat cheese trick. All in all, very easy to complete. I wouldn’t necessarily call anything “make ahead” in the sense where I would do it the night before, but all of these recipes are PERFECT for entertaining because nothing has to be served hot out of the oven. I just let them collect on my counter as I moved onto each new recipe.