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Archive for November 28th, 2007

The Big Bash

party3.jpg
We had the bash. I’d been preparing for the party like a fiend: baking, planning, buying, and finishing. It was a mad dash to get all the decorating done. Of course, it wasn’t. Oh well.

I did all of the food, of course, as JT would say! I asked Stacey to help me again because it allows me to enjoy my own party! I decided to keep the hot items to a minimum, since there will be a lot of action in the new kitchen and Stacey won’t be able to move freely within!

Feedback was good, everyone had a great time and the food disappeared (which always makes me feel good!)

Menu:

Hot:
Chorizo sausage w. bread
Mediterranean meatballs (these flopped mainly because they were unseen!!)
Bacon wrapped dates
Warm onion confit and goat cheese w. creme fraiche pizza

Cold:
Shrimp in an ice bowl
Mini smoked salmon, cream cheese bagels
Roasted red peppers and feta w. balsamic dressing
Tomato, bocconcini, basil skewers
Crudité w. blue cheese and onion confit dip
Cheese plate (St. André, Brie, Jarlsberg, Blue, Cheddar)
Sushi (was a bust, really bad rice!)

Dips:
Hummus
Tapinade
Korozot
Guacamoli

Bread sticks
French stick
Cheddar Shortbreads

Sweets:
No sugar peanut butter cookies
Butterscotch brownies
Peppermint bark
Two bite brownies

Hot apple cider
Wine
Beer
Water
Coffee

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the-big-reno.ppt

Korozot Recipe (Éva’s version)
This is a modified recipe to suit my taste and frankly be a little healthier.

  • 4-6oz Goats Cheese (at room temperature)
  • No fat yogurt (for desired consistency)
  • 2-3 tablespoons paprika puré (hot or sweet, your choice) (this is a Hungarian product that comes in a tube) OR
  • tbsp paprika powder – try with smoked paprika for a totally different flavour
  • 1 Shallot, very finely chopped
  • 1 clove garlic (minced on a fine grater)
  • bunch of chives, finely chopped
  1. Blend the goats cheese, shallot and garlic in a food processor until well mixed, adding the yogurt a tablespoon at a time until desired consistency is achieved.
  2. Remove from processor and fold in chives.
  3. Serve at room temperature. This is much better the next day when the flavours have had time to melt together.

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