Sunday Dinner

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lyndalou

Head Chef
Joined
Sep 9, 2004
Messages
2,416
Location
USA,Florida
I'm having guests for dinner on Sunday, and plan to make Ina Garten's' Chicken and Biscuits (delish) and have a green salad with it. The casserole is loaded with carrots, peas and small onions, so don't think I need anything else. For dessert, we'll have an apple crostata with a good sharp cheese.
What would anyone suggest for an appetizer that I can serve with drinks before dinner? I'm fresh out of ideas.
Any help will be appreciated.
Thanks
 

Entertain4Fun

Assistant Cook
Joined
Feb 10, 2005
Messages
49
Location
Canada
Here a few ideas off the top of my head:
- hummus and crackers (or hummus with lemon and dill)
- pinwheels with something complimentary
- baked brie

:?:
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
How about a good triple cream brie on rosemary crackers if you can find them - otherwise a plain or pepper table water cracker with slices of pear along side.
 

auntdot

Head Chef
Joined
Aug 25, 2004
Messages
2,418
I love the ideas above, particularly the brie with pears.

The casserole is heavy, so I would start with light stuff such as goat cheese, feta, or other very light cheeses.

Would include some mildly tart fruits such as sliced pears, apples, sliced melon, kiwi fruit, and maybe figs for a bit of sweetness.

If you want to wrap prosciutto about some of the fruit, I think it would work.

And if you want to sprinke something over an item, I think balsamic vinegar would do well.

I'm afraid this is not a recipe, haven't had enough time to work out the details.

But I think some fruitiness, mild sweetness, acidity, and the mild cheeses would set the stage perfectly for the casserole.

Hope this helps and have a great meal.

Edited for punctuation, I hate when I have to do that.
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
This is excellent - I just don't know how the cantelope is this time of year.

Brochettes of Melon, Prosciutto, and Fresh Mozzarella

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, * drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers Using on/off turns

puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped. Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.) Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
 

luvs

Master Chef
Joined
Aug 24, 2004
Messages
9,671
Location
da 'burgh
i like the fruit and cheese ideas. like auntdot said, the main course is heavy. fruit and cheese is nice and light but the guests will have something nice to munch on while they chat.
 

lyndalou

Head Chef
Joined
Sep 9, 2004
Messages
2,416
Location
USA,Florida
Thank you everyone. I want it all, but think the fruit and cheese will be very good. Our Florida strawberries are looking good right now, so I'll include them, also.
Thanks again. :)
 

nicole

Washing Up
Joined
Feb 15, 2005
Messages
503
Location
usa
lyn, :shock: I am making that tomorrow. I was watching her show when she was making it. Looks sooo good
 
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