Maison Rustique
06-26-2007, 08:31 PM
(http://www.otwa.com/community/showthread.php?t=21923)
maison rustique Nov-29-04 06:43 PM
Pretend you're at a cocktail party...
...there is a lovely display of food from savory to sweet. And drinks of every sort. What do you head for first?
(Taking notes in case I decide to have a party. :) )
Whitey Ford Nov-29-04 07:00 PM
First, I'd look for the gigantic shrimp with cocktail sauce. (not the puny pre-cooked rings that you can buy at the supermarket, but those big-honking shrimp steamed w/old bay seasoning.) Are there raw oysters on the halfshell? I'd eat at least a dozen of those.Then on to small roasted potatoes that have been scooped out and filled w.sour cream and sprinkled w/black cavier, resting on a tray of kosher salt. Is there a spinach/artichoke dip? Howabout gravlax with capers and little toasted ryebreads and a sour cream/dill sauce? Any mini Thai-style eggrolls w/apricot sweet and sour dipping sauce? Chicken satay w/peanut sauce? Then I'd go get a glass of red wine and nibble at the fruit tray.
TerraFreaky Nov-29-04 07:27 PM
Chips and any sort of dip. If it's French Onion, even better. :o
jayne Nov-29-04 08:44 PM
Fruit tray first. Then seafood, meats, cheeses.
An hour or so later (if I'm still there, cause I don't hang around much at parties) I might look for a sweet.
Although....if you have peel 'n' eat shrimp or a crabmeat salad, I'll just park myself right there and not leave until the plate's licked clean.
NotMe Nov-30-04 05:52 AM
I gravitate towards a Cheese Ball every time...something about those green peppers, onions and cream cheese I can't resist! LOL :D
sadie999 Nov-30-04 06:16 AM
I like hot hors d'oeuvres. Anything in a puff. Little meat balls with different dipping sauces.
Drinks. Depends on the function. If it's the SO's boss (or job) or mine, I'll drink ginger ale or one very tall high ball for the whole evening. If it's with friends, I like Whiskey Sours with food. Sweet Manhattans are also terrific with salty foods.
But looking at what WhiteyFord would go for, I might just follow him around. :D
Peace,
Sadie
Mag Nov-30-04 06:16 AM
I want to go to the parties Whitey Ford goes to! :D
The parties I go to serve Chex Mix and cheap wine. :tongue:
Whitey Ford Nov-30-04 09:06 AM
I want to go to those parties too!!!
Gravlax is really good and easy to make yourself. You get a big piece of salmon--the side of one, not a cross section. Mix together in a bowl a cup of sugar and a cup of salt and some black pepper. If you have some vodka or gin handy, add a few tablespoons of that to the sugar/salt mixture. Rub it all over the flesh side, sorta pressing it in. Put a little bit on the skin side. Then take fresh dill sprigs and lay it all over the flesh side. Wrap it up tight in saran wrap. Then you refrigerate it for a few days with a weight on top. I usually get a baking tin and pile canned food on top as weights. If you have a big brick, you can put that on top too. Turn it over a few times over the course of the 3-4 days it cures. The salt and sugar pretty much dissolve into the salmon, curing it.
To serve, brush off excess salt and sugar and dill and slice thinly, skin side down, on the diagonal. It should be almost translucent. Discard the skin. Toss a bunch of capers all over the sliced salmon. (The little capers, not the big spanish style ones.) Chop up some fresh dill and mix with sour cream and a little lemon juice for sauce. Garnish with lemon wedges and serve with mini rye bread slices, preferably toasted. :tasty:
Kathleen Nov-30-04 10:39 AM
Plump juicy strawberries with a chocolate dipping pot and wooden squewers gets me every time! Cheese tray does too. Lots of different imported cheeses (I personally cater to thin wedgies vs. cubes) and even better when they're set out on a humongus platter with the name of the cheese noted on a miniature 'poke-m' stand.
Gee, for some reason, I'm getting REALLY hungry!
;)
Whitey Ford Nov-30-04 11:03 AM
Here's a good link for gravlax. The recipe is a little different, but I'm sure it would work and be tasty. Handy-dandy pictures too. I'm getting real hungry too. I think I may go out and get me a salmon filet and get some gravlax started!
http://www.dlc.fi/~marianna/gourmet/5_2.htm
Mag Nov-30-04 11:14 AM
Is Gravlax raw?
Maybe it's my Mennonite genes (Mennonites have a penchant for preparing very well done, gray meat), but I cannot fathom eating any type of raw fish; Sushi or Gravlax.
Shrimp cocktail and clams casino... mmm mmm. I'll pass on anything raw, unless it's veggies and dip. :carrot:
Whitey Ford Nov-30-04 11:25 AM
Well, technically, it's raw, but the sugar, salt and alcohol "cure" it. And kill any germs. It's a lot less raw-tasting than sushi. It really is very tasty--you should try it!
Mag Nov-30-04 12:32 PM
Whitey Ford, I believe you. It's the idea that it's raw that gets me. I'll try almost anything as long as it's cooked. I like seafood very much, but it has to be cooked. ;)
maison rustique Nov-30-04 01:53 PM
Here's a cute idea for cheese balls.
Snowman Cheeseball
Cassie Dec-03-04 12:02 AM
I came across a recipe yesterday for genuine New York potatoe Knish and it mentioned that you can make them miniture for fingerfood. I thought 'What a great idea!'. Since it looks like I'm hosting the family for Xmas, I thought I'd make some. They're all true southerners and have never even heard of a knish much less ever tried them. I'm sure they'll love em.
If I walked into a party and saw a tray of knishes, I'd woof them all down! LOL
theauctionqueen Dec-03-04 06:13 AM
They serve food at cocktail parties? ;) Who knew?
I will be over there by the bar.
maison rustique Dec-03-04 06:46 AM
:roflmao:
cin131 Dec-03-04 07:11 AM
Quote:
First, I'd look for the gigantic shrimp with cocktail sauce. (not the puny pre-cooked rings that you can buy at the supermarket, but those big-honking shrimp steamed w/old bay seasoning.)
Whitey, sounds like you have eaten in Asia. We ate at a buffet in Vietnam and the shrimp there looked like they were on steroids compared to the ones we have here :D
I get a balanced plate of salt and chocolate. Buckeyes, brownies, cookies....chips, pretzels, and whatever else looks appealing and falls into those categories. I get enough of the veggies and junk at home :rolleyes:
Whitey Ford Dec-03-04 09:52 AM
Well, I have not ever been to Asia, however, I have worked at some very upscale restaurants in NYC.
One place, I got along really well with the chef, and he'd make me delicious shrimp sandwiches. He'd take the huge cocktail shrimp and broil them, then toast a baguette, and then mix mayo with fresh basil. Yum.
Hey I did make gravlax--came out really well. For the sauce I mixed sour cream, lemon juice, a little bit of spicy mustard and chopped fresh dill.
The knishes sound great. I used to buy them on 4th Ave. in NYC. They had several varieties--potato, mushroom.
Cassie Dec-04-04 10:39 AM
Quote:
Originally Posted by Whitey Ford
The knishes sound great. I used to buy them on 4th Ave. in NYC. They had several varieties--potato, mushroom.
Yeah, they're good. You can put just about anything in a knish. But Potato was always my favorite.
FLvamp Dec-05-04 04:04 PM
Quote:
Originally Posted by sadie999
I like hot hors d'oeuvres. Anything in a puff.
Ooooo, I'm right there too - as long as it's delicate and NOT GREASY or SOGGY. I detest greasy or soggy puff pastry.
Teeny, flaky, savory quiches.
I like stuff I can eat with fingers and still look like a lady - without having to manage utensils. But I have a thing about my fingers being greasy, weird huh? Can't eat popcorn or coated breadsticks without something to clean fingers each time ... :rolleyes:
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maison rustique Nov-29-04 06:43 PM
Pretend you're at a cocktail party...
...there is a lovely display of food from savory to sweet. And drinks of every sort. What do you head for first?
(Taking notes in case I decide to have a party. :) )
Whitey Ford Nov-29-04 07:00 PM
First, I'd look for the gigantic shrimp with cocktail sauce. (not the puny pre-cooked rings that you can buy at the supermarket, but those big-honking shrimp steamed w/old bay seasoning.) Are there raw oysters on the halfshell? I'd eat at least a dozen of those.Then on to small roasted potatoes that have been scooped out and filled w.sour cream and sprinkled w/black cavier, resting on a tray of kosher salt. Is there a spinach/artichoke dip? Howabout gravlax with capers and little toasted ryebreads and a sour cream/dill sauce? Any mini Thai-style eggrolls w/apricot sweet and sour dipping sauce? Chicken satay w/peanut sauce? Then I'd go get a glass of red wine and nibble at the fruit tray.
TerraFreaky Nov-29-04 07:27 PM
Chips and any sort of dip. If it's French Onion, even better. :o
jayne Nov-29-04 08:44 PM
Fruit tray first. Then seafood, meats, cheeses.
An hour or so later (if I'm still there, cause I don't hang around much at parties) I might look for a sweet.
Although....if you have peel 'n' eat shrimp or a crabmeat salad, I'll just park myself right there and not leave until the plate's licked clean.
NotMe Nov-30-04 05:52 AM
I gravitate towards a Cheese Ball every time...something about those green peppers, onions and cream cheese I can't resist! LOL :D
sadie999 Nov-30-04 06:16 AM
I like hot hors d'oeuvres. Anything in a puff. Little meat balls with different dipping sauces.
Drinks. Depends on the function. If it's the SO's boss (or job) or mine, I'll drink ginger ale or one very tall high ball for the whole evening. If it's with friends, I like Whiskey Sours with food. Sweet Manhattans are also terrific with salty foods.
But looking at what WhiteyFord would go for, I might just follow him around. :D
Peace,
Sadie
Mag Nov-30-04 06:16 AM
I want to go to the parties Whitey Ford goes to! :D
The parties I go to serve Chex Mix and cheap wine. :tongue:
Whitey Ford Nov-30-04 09:06 AM
I want to go to those parties too!!!
Gravlax is really good and easy to make yourself. You get a big piece of salmon--the side of one, not a cross section. Mix together in a bowl a cup of sugar and a cup of salt and some black pepper. If you have some vodka or gin handy, add a few tablespoons of that to the sugar/salt mixture. Rub it all over the flesh side, sorta pressing it in. Put a little bit on the skin side. Then take fresh dill sprigs and lay it all over the flesh side. Wrap it up tight in saran wrap. Then you refrigerate it for a few days with a weight on top. I usually get a baking tin and pile canned food on top as weights. If you have a big brick, you can put that on top too. Turn it over a few times over the course of the 3-4 days it cures. The salt and sugar pretty much dissolve into the salmon, curing it.
To serve, brush off excess salt and sugar and dill and slice thinly, skin side down, on the diagonal. It should be almost translucent. Discard the skin. Toss a bunch of capers all over the sliced salmon. (The little capers, not the big spanish style ones.) Chop up some fresh dill and mix with sour cream and a little lemon juice for sauce. Garnish with lemon wedges and serve with mini rye bread slices, preferably toasted. :tasty:
Kathleen Nov-30-04 10:39 AM
Plump juicy strawberries with a chocolate dipping pot and wooden squewers gets me every time! Cheese tray does too. Lots of different imported cheeses (I personally cater to thin wedgies vs. cubes) and even better when they're set out on a humongus platter with the name of the cheese noted on a miniature 'poke-m' stand.
Gee, for some reason, I'm getting REALLY hungry!
;)
Whitey Ford Nov-30-04 11:03 AM
Here's a good link for gravlax. The recipe is a little different, but I'm sure it would work and be tasty. Handy-dandy pictures too. I'm getting real hungry too. I think I may go out and get me a salmon filet and get some gravlax started!
http://www.dlc.fi/~marianna/gourmet/5_2.htm
Mag Nov-30-04 11:14 AM
Is Gravlax raw?
Maybe it's my Mennonite genes (Mennonites have a penchant for preparing very well done, gray meat), but I cannot fathom eating any type of raw fish; Sushi or Gravlax.
Shrimp cocktail and clams casino... mmm mmm. I'll pass on anything raw, unless it's veggies and dip. :carrot:
Whitey Ford Nov-30-04 11:25 AM
Well, technically, it's raw, but the sugar, salt and alcohol "cure" it. And kill any germs. It's a lot less raw-tasting than sushi. It really is very tasty--you should try it!
Mag Nov-30-04 12:32 PM
Whitey Ford, I believe you. It's the idea that it's raw that gets me. I'll try almost anything as long as it's cooked. I like seafood very much, but it has to be cooked. ;)
maison rustique Nov-30-04 01:53 PM
Here's a cute idea for cheese balls.
Snowman Cheeseball
Cassie Dec-03-04 12:02 AM
I came across a recipe yesterday for genuine New York potatoe Knish and it mentioned that you can make them miniture for fingerfood. I thought 'What a great idea!'. Since it looks like I'm hosting the family for Xmas, I thought I'd make some. They're all true southerners and have never even heard of a knish much less ever tried them. I'm sure they'll love em.
If I walked into a party and saw a tray of knishes, I'd woof them all down! LOL
theauctionqueen Dec-03-04 06:13 AM
They serve food at cocktail parties? ;) Who knew?
I will be over there by the bar.
maison rustique Dec-03-04 06:46 AM
:roflmao:
cin131 Dec-03-04 07:11 AM
Quote:
First, I'd look for the gigantic shrimp with cocktail sauce. (not the puny pre-cooked rings that you can buy at the supermarket, but those big-honking shrimp steamed w/old bay seasoning.)
Whitey, sounds like you have eaten in Asia. We ate at a buffet in Vietnam and the shrimp there looked like they were on steroids compared to the ones we have here :D
I get a balanced plate of salt and chocolate. Buckeyes, brownies, cookies....chips, pretzels, and whatever else looks appealing and falls into those categories. I get enough of the veggies and junk at home :rolleyes:
Whitey Ford Dec-03-04 09:52 AM
Well, I have not ever been to Asia, however, I have worked at some very upscale restaurants in NYC.
One place, I got along really well with the chef, and he'd make me delicious shrimp sandwiches. He'd take the huge cocktail shrimp and broil them, then toast a baguette, and then mix mayo with fresh basil. Yum.
Hey I did make gravlax--came out really well. For the sauce I mixed sour cream, lemon juice, a little bit of spicy mustard and chopped fresh dill.
The knishes sound great. I used to buy them on 4th Ave. in NYC. They had several varieties--potato, mushroom.
Cassie Dec-04-04 10:39 AM
Quote:
Originally Posted by Whitey Ford
The knishes sound great. I used to buy them on 4th Ave. in NYC. They had several varieties--potato, mushroom.
Yeah, they're good. You can put just about anything in a knish. But Potato was always my favorite.
FLvamp Dec-05-04 04:04 PM
Quote:
Originally Posted by sadie999
I like hot hors d'oeuvres. Anything in a puff.
Ooooo, I'm right there too - as long as it's delicate and NOT GREASY or SOGGY. I detest greasy or soggy puff pastry.
Teeny, flaky, savory quiches.
I like stuff I can eat with fingers and still look like a lady - without having to manage utensils. But I have a thing about my fingers being greasy, weird huh? Can't eat popcorn or coated breadsticks without something to clean fingers each time ... :rolleyes:
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