Nutcakes's book suggestion (thank you!) made me think of another gem of a book: Susan Wyler's "Cooking for a Crowd: Menus, Recipes, and Strategies for Entertaining 10 to 50" (New York, 1988; here's hoping it's still in print?). Not a dud recipe to be found in its pages; people think you're a brilliant cook when they eat her recipes. When we have parties in the summer, we often start with cold soup (gazpacho, or cucumber/tomatillo, or tomato) served in little demi-tasse cups ... you can stand and talk and sip, pretty much all at the same time.
@Sam, love the green bean suggestion, it's a will do, I think. @Waldito glad to learn about freezing Gougeres--haven't done that and was wondering about it; @nutcakes, thanks for the reference material; @healthierkitchen I'm going to test the chx marbella, it sounds really good! I'm pushing for a place with a kitchen I can work out of because it will make things much easier--the party is mid-june so temperature in many aspects is a concern. I also am going to keep it on the lighter side--I find it hard to sit down and eat a heavy meal mid-day in the summer. You guys are great, I love being able to brainstorm and get feedback from others this way--as always, I appreciate your suggestions
White bean hummus w/crispy flatbread. Pasta salad w/really good tuna in olive oil, artichoke hearts, olives, capers and sun-dried tomatoes and lemon. (Also works as a sandwich filling.) Another chicken thought -- the Silver Palate Chicken Marbella -- maybe just the 'drummies?' Caprese salad, using halved cherry or grape tomatoes, miniature fresh mozzarella balls.
Lots of great ideas here. Having done a couple of bigger parties in the last couple months, one Italian, I would also suggest something basic that maybe everyone else does and I'm just getting to: a spread sheet. Instead of lots of handwritten lists floating around, I've set up a party plan on the computer, keeping track of what I'm serving, and planning two weeks out -- getting help or making and freezing something, putting together a playlist, whatever.
For my Italian night (only 20 or so), I did Lynne Rosetto Kasper's lasagne, which may is lighter than most and really, really good. Also, in her "Splendid Table's How to Eat Dinner," she's got a throw-together recipe for chicken cacciatore that's great and can be assembled in advance. Overall, I've found it best to do dishes that can be made ahead and reheated -- beef in red wine, for example. Another thing to think about is how much oven space you will have at the site for rewarming or keeping things warm. (One tip I came across in a Rick Bayless book was to cook the chicken, remove it from the oven so it cools enough to stop cooking and then put it in a 165 oven to hold until serving time.)
For my Italian dinner I did Rose Levy Beranbaum's spicy bread sticks which are not only delicious, but double as table art -- you run them through your pasta maker so they're long and skinny. Everybody oohed and ahhed over them. No reason they couldn't be laid out in advance and baked that day. (Although they were tasty two days later, so if you had a place to put them, you could do them in advance.
All tasty options, continuing with the Italian theme, even though I feel it's been well covered, what about chicken saltimbocca? For an appetizer Mm parents used to go to the Italian market in Philly and purchase giant provolones for their parties. They would set one out with several cheese scoops and some grapes, so easy.
I was served this menu at a sitdown event and made notes for just such an occasion: green salad, seafood mousse made in loaf pans and sliced, whole beef tenderloin cooked to medium served with horseradish sauce, green beans, rolls, chocolate mousse.
This is not actually Italian, and certainly not new and innovative at this point, but it is never fail and you can make a ton at once and serve it either hot, room temp or cold - Chicken Marbella from the Silver Palate cookbook. It would be a fine complement to other Italian dishes. http://www.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030
oh I just had to add, in case you think you'd be rolling gnocci--the dough can be made ahead, the butter-cream-sage sauce can be made ahead. The only last minute thing is that you cook the gnocci by piping it into boiling water, sniping every inch. Then you can hold it for awhile in a 200F oven. Clever.
Is this to be dinner or casual party food? and--good question--what facilities will you have to cook in?
I have a book by Denise Vivaldo called Do it for Less Parties and she has set menu's, then gives you quantities to serve 12, 24, 50, 75 it's very handy. Her menus are doable and cost effective. I think she has an Italian Menu in there...A bit starch heavy but otherwise nice variety. I might want to add Caprese skewers and a bit of antipasto meats for appetizer as Mrs Larkin says, if time and budget permits
Classic Caesar Salad
Chilled Penne with pesto and pine nuts
Meatball Lasagne (uses no boil noodles, has veggies and marinara+bechamel)
Sweet Potato Gnocchi
Tiramisu
Chocolate Almond Biscotti w/ coffee service
I mention this because I did her Luau menu for 35 or so and it was a spectacular hit. I felt a little underwhelmed at first by the simple recipes, but it was doable and absolutely stunning on the buffet table (coconut shrimp, Island grilled chicken w/ mango salsa, honey grilled ribs, hawaiian baked beans, pineapple rice salad.)
All these wonderful suggestions! Gougeres freeze really well, too, so you could make them in advance ... cold ham with all its accroutrements sounds great; you could also do a butterflied, stuffed rolled turkey breast (I usually stuff mine with prosciutto, spinach, and breadcrumbs). You can do the turkey a day before, too.
Lots of great ideas. I'd add marinated (grilled) or pickled vegetables, some great olives (marinate your own?) and some cheeses with fresh fruit (figs, melons, berries). I also love marinated mozzarella, with olive oil & herbs (from Mark Bittman).
The usual, boiled shrimp, bruschetta, a pasta dish, Hummus and pita bread. Cheeses, lunch meats and cocktail rye breads. Add some sliced motradella to the plate.
Salad and dressing selections. Stuffed mushroom caps with spinach and Greek seasonings.
Green beans, tossed with rosemary garlic oil and bread crumbs and topped with shaved Parmesan cheese. Served at room temp (the birds eye premium product is good--just defrost it tho).
A BBQ beef brisket, with warm 6inch tortilla wraps, hosin sauce, chopped green onions and quick pickled cucumbers slices. Lettuce wraps for gluten free option.
Bean dips and roasted red pepper dip hold better than cream dips - lots of options there. Bagna Cauda with Grilled vegetable or anti pasti platter - cold cuts hold well too. I catered a Holiday party and got a spiral cut ham, made 3 different kinds of biscuits and had a variety of mustards, chutneys, and cheeses to go with them. For Italian, it would be nice to do something other than the typical trays of baked ziti and sausage. Different kinds of bruschetta perhaps? Maybe a white bean, rosemary and prosciutto bruschetta, an olive or mushroom tampanade one, and a more classic version with tomatoes and basil? Polenta squares with toppings are nice too, and are good at room temp. Maybe some wild mushroom and pine nut topping with pecorino? Or sausage and peppers? A big pasta salad would be a good buffet item - something with lots of roasted seasonal veggies and a light dressing. Hope that gives you some ideas. Dessert could be Italian cookies, or a Tiramisu trifle.
It's for a 40th Bday party, close family and friends --not fancy, most likely in a rented hall, buffet style . They like Italian, which I'm very comfortable with
20 Comments
For my Italian night (only 20 or so), I did Lynne Rosetto Kasper's lasagne, which may is lighter than most and really, really good. Also, in her "Splendid Table's How to Eat Dinner," she's got a throw-together recipe for chicken cacciatore that's great and can be assembled in advance. Overall, I've found it best to do dishes that can be made ahead and reheated -- beef in red wine, for example. Another thing to think about is how much oven space you will have at the site for rewarming or keeping things warm. (One tip I came across in a Rick Bayless book was to cook the chicken, remove it from the oven so it cools enough to stop cooking and then put it in a 165 oven to hold until serving time.)
For my Italian dinner I did Rose Levy Beranbaum's spicy bread sticks which are not only delicious, but double as table art -- you run them through your pasta maker so they're long and skinny. Everybody oohed and ahhed over them. No reason they couldn't be laid out in advance and baked that day. (Although they were tasty two days later, so if you had a place to put them, you could do them in advance.
"In advance" is the key to enjoying a party.
Everyone was happy.
I have a book by Denise Vivaldo called Do it for Less Parties and she has set menu's, then gives you quantities to serve 12, 24, 50, 75 it's very handy. Her menus are doable and cost effective. I think she has an Italian Menu in there...A bit starch heavy but otherwise nice variety. I might want to add Caprese skewers and a bit of antipasto meats for appetizer as Mrs Larkin says, if time and budget permits
Classic Caesar Salad
Chilled Penne with pesto and pine nuts
Meatball Lasagne (uses no boil noodles, has veggies and marinara+bechamel)
Sweet Potato Gnocchi
Tiramisu
Chocolate Almond Biscotti w/ coffee service
I mention this because I did her Luau menu for 35 or so and it was a spectacular hit. I felt a little underwhelmed at first by the simple recipes, but it was doable and absolutely stunning on the buffet table (coconut shrimp, Island grilled chicken w/ mango salsa, honey grilled ribs, hawaiian baked beans, pineapple rice salad.)
I'd do Italian-style cold antipasto (thin-sliced cold cuts like prosciutto di parma, mortadella, salami, etc., provolone, chunked parmigiano reggiano, marinated white beans, roasted red peppers, olives, mushrooms, etc.)
Caprese salad (tomato, mozz, basil, drizzle olive oil, s+p)
Garlic bread is essential. Easy to prep ahead.
Baked pastas are easy peasy.
Lots of vino. ;)
Hoping you do have access to the kitchen at the hall?!?
http://familyfun.go.com/recipes/brown-derby-cobb-salad-714069/
Salad and dressing selections. Stuffed mushroom caps with spinach and Greek seasonings.
Green beans, tossed with rosemary garlic oil and bread crumbs and topped with shaved Parmesan cheese. Served at room temp (the birds eye premium product is good--just defrost it tho).
A BBQ beef brisket, with warm 6inch tortilla wraps, hosin sauce, chopped green onions and quick pickled cucumbers slices. Lettuce wraps for gluten free option.