"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-02-2011, 10:03 PM   #21
Chef Extraordinaire
 
Join Date: Feb 2011
Posts: 10,524
Quote:
Originally Posted by CWS4322 View Post
Ah--after all the great suggestions, too. Which ones did you pitch (that were too expensive for the budget)?
Alot of the options are labor intensive which raises cost as well as using salmon & crabmeat.
__________________

__________________
simonbaker is offline   Reply With Quote
Old 04-02-2011, 10:29 PM   #22
Senior Cook
 
Join Date: Feb 2011
Location: Sumner County TN
Posts: 265
I should not be hanging around the 'puter in Gala week, but I saw the inquiry and couldn't resist chiming in.

We are in the midst of apps taste trials for the Gala. The menu has been set for a month, but turning the menu into recipes is another matter. LOL. Apps you might use do come to mind from what we are doing.

The boursin stuffed cukes are turning out well. 1 1/2 cuke slices (skin scored), with a 1 inch melon baller center cut out and filled with boursin cheese. Oddly enough the stuffed celery sticks are amazingly good. They went on the menu almost in protest because of the "something normal" request from our pastor, LOL. Thus far we have a really good Asiago/parm/mozz/roasted pepper with a cream cheese binder topped with basil, a jap/pineapple/bell/cream cheese and a kalamata hummus going on. We plan to use a few pieces on each tray almost as a garnish. We will line up the whole trimmed celery sticks on a half sheet, covered with a damp paper towel and plastic wrap, put the fillings in zip locks, and at the right time cut a corner from the bags, fill the sticks, and cut the stuffed sticks into 1 inch bites.

This isn't a TNT true yet, but the trials have been yummy, quirky, and satisfying.

Last year for the same party I am working on now, we did a riff on "shrimp and grits" for an app. We made up the grits, spread them thin, chilled them, then fried whole sheets(as big as we could flip on the flat top), cut out 1 1/2" circles and topped with hot cajun seasoned shrimp. We stuck the shrimp to the cake with a dollop of fresh mayo, but to the life of me I don't remember what flavor we used, though we stared with a generally available cajun seasoning and fiddled - best guess more thyme or sage - those are our "go to" flavor solutions. I do know that for 350 folks, we served just over a thousand.
__________________

__________________
Nora C
NoraC is offline   Reply With Quote
Old 04-02-2011, 11:35 PM   #23
Chef Extraordinaire
 
Join Date: Feb 2011
Posts: 10,524
Quote:
Originally Posted by NoraC View Post
I should not be hanging around the 'puter in Gala week, but I saw the inquiry and couldn't resist chiming in.

We are in the midst of apps taste trials for the Gala. The menu has been set for a month, but turning the menu into recipes is another matter. LOL. Apps you might use do come to mind from what we are doing.

The boursin stuffed cukes are turning out well. 1 1/2 cuke slices (skin scored), with a 1 inch melon baller center cut out and filled with boursin cheese. Oddly enough the stuffed celery sticks are amazingly good. They went on the menu almost in protest because of the "something normal" request from our pastor, LOL. Thus far we have a really good Asiago/parm/mozz/roasted pepper with a cream cheese binder topped with basil, a jap/pineapple/bell/cream cheese and a kalamata hummus going on. We plan to use a few pieces on each tray almost as a garnish. We will line up the whole trimmed celery sticks on a half sheet, covered with a damp paper towel and plastic wrap, put the fillings in zip locks, and at the right time cut a corner from the bags, fill the sticks, and cut the stuffed sticks into 1 inch bites.

This isn't a TNT true yet, but the trials have been yummy, quirky, and satisfying.

Last year for the same party I am working on now, we did a riff on "shrimp and grits" for an app. We made up the grits, spread them thin, chilled them, then fried whole sheets(as big as we could flip on the flat top), cut out 1 1/2" circles and topped with hot cajun seasoned shrimp. We stuck the shrimp to the cake with a dollop of fresh mayo, but to the life of me I don't remember what flavor we used, though we stared with a generally available cajun seasoning and fiddled - best guess more thyme or sage - those are our "go to" flavor solutions. I do know that for 350 folks, we served just over a thousand.
What is boursin cheese?
__________________
simonbaker is offline   Reply With Quote
Old 04-02-2011, 11:52 PM   #24
Senior Cook
 
Join Date: Feb 2011
Location: Sumner County TN
Posts: 265
Quote:
Originally Posted by simonbaker View Post
What is boursin cheese?
I hadn't thought about how Southern that was. It is a spiced cream cheese spread. I make mine with cream cheese, lots of garlic, some marjoram, more oregano, capers always, anchovies or olives sometimes.

Google gives you tons of recipes, which surprised me, because around here we just make it , LOL
__________________
Nora C
NoraC is offline   Reply With Quote
Old 04-03-2011, 12:17 AM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by NoraC View Post
I hadn't thought about how Southern that was. It is a spiced cream cheese spread. I make mine with cream cheese, lots of garlic, some marjoram, more oregano, capers always, anchovies or olives sometimes.

Google gives you tons of recipes, which surprised me, because around here we just make it , LOL
What you make may be like Boursin, but Boursin is the trademark of a French cheese company. Real Boursin isn't made with cream cheese. Boursin (cheese) - Wikipedia, the free encyclopedia
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-03-2011, 08:50 AM   #26
Chef Extraordinaire
 
Join Date: Feb 2011
Posts: 10,524
Quote:
Originally Posted by simonbaker View Post
What is boursin cheese?
Sounds like you have some great ideas. Not sure they would be so popular around here. Not many people eat grits here but I will keep the ideas on hand for future reference.
__________________
simonbaker is offline   Reply With Quote
Old 04-03-2011, 10:13 AM   #27
Head Chef
 
Saphellae's Avatar
 
Join Date: Mar 2008
Location: Kingston, Ontario
Posts: 1,611
lol I buy boursin cheese. from the store.. It's called Boursin. :p

I should make my own.
__________________

__________________
Saphellae is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.