USVI-On-Line

30 people (give or take a few)


Swedish Meatballs
Mini Quiches (lorraine and broc.& cheese)
Cheese, cured meat, and olive plate
Goat cheese torte
Asian chicken skewers
Mini Reuben sandwiches (turkey and corned beef)
Brushetta Trio (asparagus and prosecutor, sundried tomato and mozzarella, feta and olive)
Glazed water chestnuts and bacon
Antipasto Squares

I think I need something else. My other usual suspects are:
-Blue Cheese mousse on crostini
-Warm Spinach dip in artichoke bottoms

Is that enough? Do I need more? Is the variety OK?

Thanks

I would add a fruit platter of some kind. Strawberries and Pineapple maybe. Some people like something sweet between the savory.

No fish/seafood option? I'd add at least one more vegetable/vegetarian option. Something light.

ms411, as someone who was L-O vegetarian for 15 years, I have to tell you that I see lots of vegetarian options in this menu--at least as many as you can expect as a veggie! Also, good seafood is really expensive. Lots of people don't eat seafood, so its the easiest omission.

XIG, the reubens are brilliant. Make twice as many as you think you need, because everyone is going to go for them. I would add the fruit plate, or another easy dessert option.

Thanks!
There are no true vegetarians coming, just one friend that only eats poultry.
I agree about the seafood; we used to do a wonderful marinated shrimp martini but it got so costly since I like to you jumbo shrimp.
I have not worked out what to have for dessert yet, I usually make bark and last year I did cupcakes. I would love to do a strawberry topiary, but have no mastered that yet.

Any other suggestions?

The mini sandwiches are great. I've been doing them a lot lately---people love them, plus I get nervous when people are drinking a lot and I like to really fill them up.

I like your menu.

all forumites are welcome! We are just 8 minutes from the airport so you could fly in, grab a taxi and stil make a red eye home!

I think it's a good idea to have some veggie option, so people can have something that's perceived to be "guilt-free." I might add some roasted veggies like broccoli florets, carrots, etc. The men will turn their nose up , but usually the women appreciate something like that. I know I do.

As to the seafood. Yes, it's more expensive, but I try to find recipes that use a little and go a long way. Salmon cakes using canned salmon are my specialty now, and I'd probably do some minis if I had to take an appetizer to a function. I used to do a cheese ball with shrimp, and I've done seafood lasagna.

This sounds wonderful! And I'm probably going to copy off of you a bit. (We just moved back in 2 weeks ago after a big renovation, so we're excited to be hosting 4 different holiday bashes. Yea!)

One idea for dessert is to make a big trifle (layered dessert) in a really pretty trifle dish if you have one. They look pretty, can be made ahead, and are easy to self-serve with a big spoon. I have recipes for a chocolate one and a lighter fruit one if you're interested.

This one on your menu gave me a giggle: Brushetta Trio (asparagus and prosecutor...). How do you prepare the prosecutor?

I just got off a huge Thanksgiving dinner for my friends last week, but this post is really making me want to resurrect my annual Christmas party (I put it on hiatus when I moved here and decided to work retail to catch up with the bills!)

We'll see. I still have a few weeks left...

chicagoans wrote: This one on your menu gave me a giggle: Brushetta Trio (asparagus and prosecutor...). How do you prepare the prosecutor?

Damn Spellcheck!

I have questions!

Are you grilling those mini reubens?
What is an Antipasto square?
Can you share a recipe for a blue cheese mousse?

1. I am going to make them on my panini press, I figure that it will go quickly

2. I have to make these, my friends insist, although it is not really within my theme. They are made with 2 rolls of crescent rolls. One roll of bottom of pan topped with genoa, salami, provolone, ham, roasted peppers, and dijon. Top with other roll of crescents and pour one beaten egg over it and bake. Cut into squares.

3. It could not be easier. One block very soft cream cheese and crumbled blue cheese to taste. Mix and put into pastry bag and serve on crustini or in endive leaves. I garnish with a strip of roasted red pepper.

thank you