The first chapter, Party Planning, delves into general topics ~ dress "code", budget, time of day, scheduling, the venue, invitations, equipment, decorations, table etiquette, table settings and presentation (sit down formal dinner, buffet, etc), while Party Organizing focuses on the food with hints and tips on matching courses, selecting recipes, menu cards, cooking plans. shopping, cooking ahead, garnishing & decorating food and coping with leftovers.
Party Themes offers several options with food suggestions ~ a drinks party with sushi, finger foods or canapes, plus ideas for a buffet table, brunch & lunch, children's parties, picnics, BBQ entertaining and fondue flair, with Party basics sharing a few tested and true do & don'ts, tips on serving a cheese board, information on wine, organizing drinks and glassware and a drinks checklist plus tips on decorative ice cubes and frosting glasses.
Welcome Nibbles kick starts the recipes with tapas (almonds, olives & cheese), spicy potato wedges with chili dip, party eggs (with caviar, prawns & cucumbers or garlic & green peppercorns), Stilton croquettes and cheese & potato bread twists, while Finger Foods and Light Bites consist of quesadillas, mussels in black bean sauce, crab egg rolls and smoked chicken with peach mayonnaise in filo tartlets.
A few of the selections in Dips and Dippers include avocado salsa, aubergine & lemon dip, cheese crusted party eggs, crisp fried crab claws, seafood spring onion skewers and Stilton stuffed mushrooms, with Brunches, Lunches and Fork Suppers featuring cheese & leek sausages, saffron & mussel tartlets, quiche Lorraine and turkey croquettes.
Buffet Centerpieces contributes baked salmon with a watercress sauce, game pie or a turkey & cranberry pie and Big Dishes doles out Swiss cheese fondue with vegetables, tempura, seafood Laksa (Malaysian fish stew), paella, a Mongolian fire pot, lasagna and moussaka. Dinner Party Soups and Appetizers dishes out a cream of mushroom soup with goat cheese crostini, pancakes with leeks, a chicory & squash stuffing and a crab salad with rocket.
Moving on we find Dinner Party and Festive Main Courses which focus on a goat cheese souffle, beef Wellington, lobster thermidor, tagine of lamb with couscous, roasted goose with carmelized apples and wild duck with olives. Stylish Salads trots out coleslaw, a Moroccan orange, onion & olive salad and country pasta, with Eating Outdoors dishing out summer vegetables with a yogurt pesto, grilled squid stuffed with feta, lamb burgers, BBQ chicken, a tomato & black olive tart and summer herb ricotta flan.
Divine Desserts closes out the book with fig, port & clementine sundaes, Boston Banofee pie, passion fruit creme caramels, frozen Grand Mariner souffles, a classic lemon tart, ice lime cheesecake, cold lemon souffle, a chocolate chestnut roulade, black forest gateau, coconut & coffee trifle and mint chocolate meringue.
No comments:
Post a Comment