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#Post#: 70801--------------------------------------------------
Re: Please help me with my menu
By: bigbadbetty Date: October 12, 2021, 3:17 pm
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[quote author=Hmmm link=topic=2183.msg70797#msg70797
date=1634068958]
I made blue cheese Gougeres a few weeks ago and served them room
temp with jalapeno jelly. They were a big hit with the blue
cheese fans.
[/quote]
That sounds amazing. Do you have a recipe?
I had a wedding reception this summer. I have to say that I was
surprised at how popular the deviled eggs were. We wanted to
have some old-school food for some of the relatives who are more
meat and potatoes type eaters, but everyone just loved them. I
don't know if you would like to do a variation on the regular
deviled eggs by making some variations on your original recipe
(like here:
HTML https://www.goodhousekeeping.com/food-recipes/easy/g606/deviled-eggs-recipes/).
#Post#: 70808--------------------------------------------------
Re: Please help me with my menu
By: QueenFaninCA Date: October 12, 2021, 3:46 pm
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[quote author=jpcher link=topic=2183.msg70790#msg70790
date=1634061830]
Basically a grazing event. Apps will be ready when people
arrive, with the sliders, mac&cheese, salads being pulled out
and placed on a buffet an hour or so later but no formal
"Dinner's Ready" time. I will have two tables set up (one
inside, one outside) for people to sit at.
[/quote]
In that case I wouldn't even think along appetizers/main/sides
but instead do tapas style. Less stress to have everything warm
ready at the same time.
[quote]
Bold above -- Interesting. DD#2 makes a wonderful caprese salad
with cucumbers. I always thought they belonged!
[/quote]
Traditional caprese is layered slices of tomato and mozzarella
with fresh basil, salt, pepper, balsamic vinegar and olive oil.
#Post#: 70829--------------------------------------------------
Re: Please help me with my menu
By: Hmmm Date: October 13, 2021, 9:18 am
---------------------------------------------------------
[quote author=bigbadbetty link=topic=2183.msg70801#msg70801
date=1634069840]
[quote author=Hmmm link=topic=2183.msg70797#msg70797
date=1634068958]
I made blue cheese Gougeres a few weeks ago and served them room
temp with jalapeno jelly. They were a big hit with the blue
cheese fans.
[/quote]
That sounds amazing. Do you have a recipe?
I had a wedding reception this summer. I have to say that I was
surprised at how popular the deviled eggs were. We wanted to
have some old-school food for some of the relatives who are more
meat and potatoes type eaters, but everyone just loved them. I
don't know if you would like to do a variation on the regular
deviled eggs by making some variations on your original recipe
(like here:
HTML https://www.goodhousekeeping.com/food-recipes/easy/g606/deviled-eggs-recipes/).
[/quote]
This is a good recipe for gougeres. I just replace with gruyere
in this recipe with a 1/2 cup of finely crumbled blue cheese.
If you want to make your own jalapeno jelly, this is the basic
recipe I use each year. I often make this recipe without the
bell peppers because we like the heat. But I did have one friend
who couldn't tolerate the extra spiciness of it.
HTML https://www.myfoodandfamily.com/recipe/051962/surejell-jalapeno-jelly
#Post#: 70856--------------------------------------------------
Re: Please help me with my menu
By: Gellchom Date: October 13, 2021, 4:36 pm
---------------------------------------------------------
[quote author=QueenFaninCA link=topic=2183.msg70808#msg70808
date=1634071567]
[quote author=jpcher link=topic=2183.msg70790#msg70790
date=1634061830]
Basically a grazing event. Apps will be ready when people
arrive, with the sliders, mac&cheese, salads being pulled out
and placed on a buffet an hour or so later but no formal
"Dinner's Ready" time. I will have two tables set up (one
inside, one outside) for people to sit at.
[/quote]
In that case I wouldn't even think along appetizers/main/sides
but instead do tapas style. Less stress to have everything warm
ready at the same time.
[quote]
Bold above -- Interesting. DD#2 makes a wonderful caprese salad
with cucumbers. I always thought they belonged!
[/quote]
Traditional caprese is layered slices of tomato and mozzarella
with fresh basil, salt, pepper, balsamic vinegar and olive oil.
[/quote]
Is the vinegar traditional? I usually omit it, especially if I
have great olive oil.
#Post#: 70858--------------------------------------------------
Re: Please help me with my menu
By: MarmaladeMom Date: October 13, 2021, 5:08 pm
---------------------------------------------------------
[quote author=Hmmm link=topic=2183.msg70797#msg70797
date=1634068958]
I made blue cheese Gougeres a few weeks ago and served them room
temp with jalapeno jelly. They were a big hit with the blue
cheese fans.
[/quote]
This is a good recipe for gougeres. I just replace with gruyere
in this recipe with a 1/2 cup of finely crumbled blue cheese.
I must have missed a link to the gougeres. Can someone point me
to it? Thanks (I screwed up the nested quotes somehow while
trying to trim it. No good deed goes unpunished 😺)
#Post#: 70859--------------------------------------------------
Re: Please help me with my menu
By: Rose Red Date: October 13, 2021, 6:36 pm
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I had to look up what gougere are. I can see myself eating a
dozen in one sitting. LOL
#Post#: 71341--------------------------------------------------
Re: Please help me with my menu
By: Hmmm Date: November 2, 2021, 9:56 am
---------------------------------------------------------
[quote author=MarmaladeMom link=topic=2183.msg70858#msg70858
date=1634162928]
[quote author=Hmmm link=topic=2183.msg70797#msg70797
date=1634068958]
I made blue cheese Gougeres a few weeks ago and served them room
temp with jalapeno jelly. They were a big hit with the blue
cheese fans.
[/quote]
This is a good recipe for gougeres. I just replace with gruyere
in this recipe with a 1/2 cup of finely crumbled blue cheese.
I must have missed a link to the gougeres. Can someone point me
to it? Thanks (I screwed up the nested quotes somehow while
trying to trim it. No good deed goes unpunished 😺)
[/quote]
Sorry, I forgot to add the link.
HTML https://www.foodandwine.com/recipes/alain-ducasses-gougeres
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