Nourishing our Bodies- Menus for Grownup Gatherings
So, as I prepare for this week’s big events in our home, I am menu planning. It’s a tricky balance. I lean in the vegetarian direction with lots of whole grains, but from all the events I’ve attended so far? Uh, people aren’t going to be all that excited about my food. I could be wrong. I hope so. Here is what I’m serving… what do you think?
Monday’s St. Patrick’s Day Menu
Appetizers
Stuffed mushrooms
Spring rolls
Primo Piatto
Spinach Soup with Rosemary Croutons
Secondo Piatto
Salmon cakes with dill sauce
Wild Rice
Contorno
Simple Salad with tomato and this amazing little green that looks like four leaf clovers
Dolce
Dark Chocolate Cake with fresh berries
In addition, I am making focaccia to make the croutons from and I just finished making the broth for the soup…
And for Wednesday’s dinner, the menu will be:
Appetizers
Vegetable pakora
Stuffed mushrooms (again)
Primo Piatto
Roasted tomato soup
Secondo Piatto
Balsamic Chicken with peppers
Crispy roasted potatoes
Contorno
Insalata mista
Dolce
Pear and apple crisp with vanilla gelato
So here are my weak points: Appetizers. I am really bad with thinking up appetizers. Honestly, I would serve focaccia and stuffed mushrooms all the time, but Erick doesn’t like that idea. I also feel like maybe I’m not giving our guests enough choices. And, as I mentioned, I am a bit worried that it’s on the “too healthy” side. For all you chefs out there, do you have any last minute ideas or additions??
I’m off to make the cake and chill it overnight.
March 16th, 2008 at 4:11 pm
Well, our tastes appear to be pretty similar — both these menus make me drool! But if you’re wanting another appetizer you might try artichoke heart dip. Most recipes call for mayonnaise but I usually use plain yogurt.
Oh wait — do you do dairy? Can’t remember. What about hummos and/or baba ghanoush with veggies for dipping?
March 16th, 2008 at 6:54 pm
These menus sound absolutely delicious to me. While I do enjoy appetizers, I think that most host/hostesses tend to go overboard with them and put too much out. I think simple is best, as a rule of thumb for any and everything.
I also think it’s cool to have your own signature “dish.” Mine? It’s hummus with toasted pita crisps. I make it for everything, I have a fantastic recipe. And in addition to the hummus as an appetizer, I put out a second option. Maybe a cheese plate or a crudite with another wonderful dip…
Perhaps stuffed mushrooms can be your signature dish? Nothing wrong with a stuffed mushroom!
I really believe the simpler you keep it the easier it’s going to be! Don’t worry about other events that cater with those heavy foods. It’s not for everyone, and not for most people! You should do what you are comfortable with, and it’s wonderful that you are from a part of the country notorious for a healthier and a lighter cuisine. I’m sure your parties are going to be a hit!
March 16th, 2008 at 7:08 pm
Oh yum! It’s only morning here but I’m already thinking of what to have for dinner now and that I’m due for a dinner party!!
For appetizers, something that goes down a treat with our guests are zucchini slices grilled with cheese and seasoning (like vegeta) on top. Fat content will depend on what kind of cheese you use. They’re quite moorish though.
Enjoy the preparation! It’s fun cooking for other people
March 16th, 2008 at 7:37 pm
The menus sounds delightful!
Appetisers: and easy one to add to your repertoire is little buckwheat pikelets topped with a shaving of smoked salmon, teaspoon of cream cheese, a caper, and a sprig of dill. You can make the pikelets (mini pancakes) the day before and just assemble close to serving. You could do something similar with caviar if you are into that sort of thing (not me).
Also - you are in Italy so a plate of antipasto would be totally appropriate and could be easily purchased from a nearby deli.
Crostini are good too and lend themselves to a variety of toppings like tomato/avocado salsa, anchovy and egg etc etc. You can make them yourself or buy the crostini already done and just add the topping.
Anything mini is good for appetisers, so mini meatballs of the vege or meat kind would be yum. Use toothpicks and provide a dipping sauce.
Don’t forget the amazing cheese Italy has to offer too. And their pastries. A selection of the latter for the sweet course would be so lovely.
I have an awesome recipe for a vegetarian chocolate mousse (no gelatine) that looks totally chic served in shot glasses. LMK if you’d like it. It can be made ahead of time (takes 2 hours to set).
Like the other said - you have to do what you feel comfortable with, and what will cause you least stress. Fresh, simple food cannot be looked down upon.
March 16th, 2008 at 11:11 pm
Oh my god, now I’m starving. I have nothing to add but that. YUM.
March 17th, 2008 at 1:33 am
I love all the appetizer ideas, ladies!! I will try them for sure! I’m feeling quite calm this morning and ready to infuse the kitchen and the food with happiness for our guests!
March 17th, 2008 at 7:49 am
Holy cow! Sounds FABULOUS! I think it’s good to introduce yummy healthy recipes to people…Plus, I’ve found that people often go for the healthy/lighter choice if one is offered. It gets them thinking in a new direction. Plus, with those yummy desserts which include gelato and chocolate cake, how can you go wrong?
March 17th, 2008 at 11:28 am
As far as I’m concerned your menu sounds wonderful. What time should I arrive?
March 17th, 2008 at 11:39 am
So I’m a little late in commenting… I believe your dinner party is going on right now… but it all sounds really good. And even though you can’t eat it, a cheese plate is always easy to add to any course.
March 17th, 2008 at 7:25 pm
YUM! Appetizers — Fresh bread with flavored olive oil for dipping, bowls of delicious black olives, some fresh goat cheese that is scattered with herbs or marinated feta cheese. Maybe stuffed grape leaves. Depends how much room you want to leave for the meal!
Enjoy your creative cooking!
March 18th, 2008 at 10:21 am
I think they sounds great, too. Healthy food is a good change sometimes.
March 18th, 2008 at 11:20 am
I would have been a happy guest! All the food looks great to me. Looks like a lot of work though, if you’re making all yourself.
March 19th, 2008 at 7:52 am
I know the party has already happened but I thought I’d comment on how delicious your menus sound. I make a quick dip with carmelized garlic, roasted red peppers, sea salt and cracked black pepper (use any proportion you think will taste good and throw it in the food processor) that’s tasty with veggies or bread for dipping. And I love going somewhere and having some healthy choices available…