Halloween Menu and Tips for Entertaining

I's Fall and pumpkins... rule

Autumn is my favorite season to entertain...
The colors are warmer, shadows are longer and wrapping gifts won't start for at least a month.
Flavors taste richer in the fall, jewel tone vegetables and fruits crowd the market...
Children even the grown up ones, can be anything they want to be even if it's just for one night.

Is it me or didn't Halloween come up fast this year?
Before you know it the parade of children will be at your door. Waves of squealing little ones in costumes chirping,"trick or treat! Or maybe this year, a Halloween party is part of your plans. If so choose a menu that works well for casual fun and you don't need to break the bank on displaying it well.

When planning party fare, keep in mind that guests in costumes may have a hard time balancing a plate and foods that require cutting to eat. Small palm size sandwiches, dips and finger foods tend to be best. Give your menu items clever or spooky names for the night. Offering foods that can hold at room temperature and are easy to serve make your job less scary.

 

Setting a table in the center of the room not only helps for easy access, it acts as a focal point as well.

Drape fall colored fabric or even a fringed shawl to add texture and theme to a basic black drape.


Save time by placing bowls and platters where they will go before they are filled. When it's time to serve it makes the process of setting food out go smoother.

Glazed ceramic pots make great snack holders.

Before you spend money on decorations, look around for items you may be able to use. A black vase, candlestick holders, rustic trays and tier stands all work great for Halloween.

Other easy fall decorations are piles of squash and pumpkins. Fall leaves, are perfect, but make sure they are not placed near candles. The classic white sheets over furniture, never goes out of style!

Trick or Treat Menu

Chips Dips and Finger Snacks

Creepy Cabo Shrimp Cocktail

Lava Black Bean & Cheddar Dip with Tortilla Chips

Marinated Tortellini Medusa

Mozzarella Fingers in Marinara

Chili Lime Bat Wings

Snake Sausages 

Deviled Egg Eye Balls

Harvest Ham

with rolls and relishes

Phantom Potato Salad

Carmel Apples and Devils Food Cupcakes

Have a Happy Halloween, may the fun be non stop until the last of the tricksters, giddy with sweets,

are tucked into dreams! 

Renee

Chelsea's Day

Nearly thirty years ago I fell head over heels in love with of all things, event catering. Not because I have a passion for cooking, although I'm pretty fond of creating great food and even more fond of eating it.  
What I enjoy most is the celebration of people by the people who love them. 

An event caterer, is involved in some of the most important moments in peoples lives. There is nothing more beautiful then friends and family coming together to mark a special day and special people like Chelsea Lane.

The moment I began working with Chelsea's her mother, Sandy, I knew Chelsea was special. The depth of care and attention to every party detail exceeded the preparation for most graduation parties.
I learned that Chelsea was diagnosed with Friedreich's Ataxia  (FA) ( see  Friedreich's Ataxia ) at age 5. FA is an inherited progressive disease that debilitates motor skills and often leads to serious health problems. This disease has robbed Chelsea of activities that average young people experience easily but on this occasion, it wouldn't steal her day.


Arriving for set up, I found the house brimming with family and friends chattering cheerfully. Did I mention Chelsea Lane is loved?
The party colors were teal, black and white. The buffet was tucked in the kitchen dining area, music and festive party tables filled the backyard.

More then celebrating a graduation, the Lane family were celebrating Chelsea!

Special Party Menu
for 70 guests 

Crab stuffed Mushrooms

Mandarin Chicken Salad
with ginger sesame dressing 

Hibachi Beef
marinated tri tip with rich pineapple glaze

Vegetable Rice Pilaf

Penne Pasta with Tarragon Chicken

baked with mozzarella in Parmesan cream sauce 

 Paradise Fresh Fruit Salad

Crab Stuffed Mushrooms ready for the oven

Hibachi Beef resting

The Mandarin Chicken Salad recipe will appear in next post

 

Chelsea Lane is courageous, loved and her family's perseverance inspiring. Sadly soon after the party Chelsea developed a heart virus. Please remember her and her care givers in your prayers.

To learn more about Friedreich's Ataxia (FA) and how to help, please click on the link or go to  http://www.curefa.org

Hatch Chili's at a Catered Reunion

Behind the 91 freeway sound wall it was hot enough to melt freckles. Had I known in 5th grade that you could melt away freckles in an Anaheim neighborhood, I might have visited sooner. I'm sure the engineers didn't intend to dam the breeze for the houses behind it. No one would be that cruel.

Still, hot or not, Summer will always call folks outside to gather. Most backyards will usually see at least one event or more in the season before school busses roll again. Most will center around grilled foods and precious family time that you can never have enough of. Backyards are my speciality, and I love when I get a chance to cater with fresh seasonal ingredients.

Just before I catered Sunday's family reunion,
the Fed Ex truck had arrived with a box from Melissa's, (foodie equivalent to a gift from the North Poll). Santa at Melissa's sent famous Hatch Chili's in various whimsical shapes and Scoville values, delightfully fragrant and, kind of well... sexy.

For the party I chopped the spicy ones into the Tex Mex Dip and the milder ones were served along with grilled corn.

Summer Family Reunion

Menu For 30

Tex Mex Dip with Hatch Chili's and Handmade Chips

Vine Ripe Pomodoro and Toasted Garlic Bruschetta

Tri Tip with Spicy Apple Cider Mop

BBQ Chicken Brochette

Grilled Corn with Roasted Hatch Chili's

Baked Beans with Bacon and Caramelized Onions

Ruby Gold Potato Salad

Country Cole Slaw

Garden Salad with Buttermilk and Raspberry Balsamic Dressing

Corn Bread Muffins

Fresh Sliced Watermelon

Chocolate Dipped Strawberries

Handmade Chocolate Chip Cookie Ice Cream Sandwiches

The New Mexico Hatch Chili is a grandparent of the Anaheim Chili seems like a good fit to roast and serve them at a friendly family gathering. Once blistered and allowed to sweat, the Hatch Chili's skin slips easily off leaving a silky pepper in your hands. Enjoy them in an omelette, quesadilla or turn them into a delicious salsa.
They have a limited season but can be stored in the freezer and used in delicious dishes for months. If you can't get away to New Mexico... Melissa's Produce can bring fresh Hatch Chili's to your door!

Learn more from Melissa's Chef Ida at: http://www.melissas.com/Recipes/Videos/Hatch-Chiles.aspx

Quick Penne with Spicy Shrimp!

Cooking healthy, fast and easy meals for your family is a challenge. Creating a dish when your allergic to it is even more challenging. I know this because sadly, I am one of many people with an allergy to shellfish. Just because I cant eat it doesn't stop me from from cooking shrimp for others (although it's kinda like sculpting while wearing a blind fold) I chose shrimp for my cooking class because it's perfect for getting a healthy meal on the table in record time.

It's smart to keep a bag of shrimp on hand for quick meals. If it's purchased frozen and kept frozen shrimp can be stored a few months but should be used before four. The 40-50 size (count per pound) is a perfect size for this dish, purchase it uncooked, peeled and deveined.

Pasta is another ingredient it's good to have on hand for homemade fast food. I used penne in this recipe, but farfalle is also a nice choice. I like low fat sour cream instead of heavy cream to lighten the recipe up a bit and frozen peas are an easy vegetable addition. If you don't cook with alcohol, flat cream soda is a good replacement for Sherry.

This is the third recipe in the "Meals In Minutes" series from a cooking class I taught at the Yorba Linda Library last month. I hope you enjoy, Quick Penne with Spicy Shrimp, Peas and Garlic it's simple and delicious (so I hear). My family, thankfully helped me test it and class attendees liked it too.


Quick Penne with Spicy Shrimp, Peas and Garlic


2 tablespoon olive oil
8 ounces penne pasta
1 pound shrimp
1 each shallot, chopped
4 clove garlic, minced
1 teaspoon red pepper flakes
1/4 cup sherry
1 cup chicken broth
8 ounces sour cream, low fat
½ cup peas
1/2 cup parmesan cheese
1 teaspoon salt
2 teaspoons fresh Italian parsley chopped


Cook pasta in boiling salted water about seven minutes, until al dente. Drain and set aside.
Over high heat in a large skillet (12-14 inches) add 2 tablespoons olive oil , shallot and garlic. Cook until shallot is translucent.
About 30 seconds add shrimp and chili pepper, cook about 2 to 3 minutes until they start to turn pink, then remove shrimp.
Carefully pour in sherry, whisking up any bits on bottom of the pan. When sherry is reduced by half, add chicken broth and bring to simmer and whisk in sour cream and parmesan cheese until incorporated. 
Stir in shrimp, peas, pasta, salt and pepper to taste. Cover and let set for 3 to 5 minutes. Before serving stir in parsley.
Serves 4-6

Trends 2011 Menu and Catering

More on what we will see in catering and on the menu in 2011. There is no doubt that the march is on to put better things on our plate and into our bodies. This isn't a new idea, but it is a continuing trend gaining momentum and excitement. Caterers and Event Planners will create menus around seasonal, fresh ingredients, from sustainable sources and styles of service that showcase these dishes. Comfort foods, homemade and even homegrown are popular.

Here are 7 trends and ideas to consider when planning your events in 2011;

1. Fresh, seasonal and unique- Chefs will market more frequently for freshness, choosing ingredients from farmers markets, their own gardens or stands. They will make organic choices even when prices are higher. Purveyors are finding open minds abd are bringing more exotic fruits and vegetables to the market.

2. Vegetables move to the center of the plate- As people learn to add variety and balance to there diets, meatless meals are gaining acceptance, even from meat lover's,  Hearty vegetable salads feature grilled corn, broccoli and heirloom tomatoes. Stews are chock full of vegetables  like butternut squash and Lima beans. Don't be surprised if the salad bars return to luncheon events!

3. Entertaining foods will draw from the past
Event menus will often feature upscale comfort foods but in smaller portable portions for easy service.

We will see more twists on the classics, like baby chicken pot pies, bbq pulled pork parfaits, mini meat loafs, pasta-tinis, mac'n cheese squares and sliders in every flavor.

4. Both brunches, and casual cocktail events are popular- Backyard brunches in a relaxed family  setting will become the place to serve; sweet and savory crepes, French toast, pancakes and mimosas.

Cocktail events in 2011 will continue to feature  an eclectic tapas style dinning. This year globally infused dishes including Korean and Middle Eastern flavors will inspire menus.

5. Cooking class and guest chefs entertain- In the new climate of foodies and fans of Food network, hands on cooking class style events are creating a great way to entertain.

Hosts hire local or popular chefs to come out to their parties to prepare a signature dish, a new kind of wow.

6. Food Trucks and Specialty Shop Fare- Creative gourmet food trucks  now offer party catering and can create a buzz at an event. One of a kind foods prepared or served on site by specialty food shops like, Kettle Corn or Dippin' Dots make memorable food stations.

7. Desserts go retro- Pies will be the #1 dessert choice for 2010. Cupcakes are still popular, but we will also see individual pies, flourless chocolate cakes. and old time favorites like homemade Whoopie Pies, Ding Dongs, and Snow balls. Do it yourself 'Smore set ups and candy tables replace the "been there, done that" chocolate fountain.

For weddings, many brides are returning to butter cream frosted cakes. They are also choosing or adding individual desserts in place of the cake.

Spot any trends? Trying anything new this year? Drop me a comment, I'd love to hear!