jspatchwork

Thanks guys - I really appreciate all the ideas!

Thanks, I will look for the associated thread.

Pam, That is too funny. My gym just got new treadmills with individual tv's. Just the other day my husband came over and said, aren't you ready to go? ... but I told him I needed to run 10 more minutes to see how Ina was going to finish off her Cheddar Corn Chowder. Thanks for reminding me of that episode though, I've seen it and everything did look great.

That's a good possibility. I moved from NJ to SC last year and I'm still getting used to the bread down here. If I can find something half decent, that might work. Hmm, if not, maybe some sort of antipasto skewer. I don't know if I can picture some of his teammates eating Gazpacho, but Thai noodle salad might work.

I've been sitting here perplexed and thought I would throw this question out there. Next week is my husbands last softball game of the spring season. I was just told they usually have a picnic/potluck get together afterward. For some reason I am drawing a blank on what to bring. This is going to be at the softball field, so I won't be able to heat anything (don't feel like busting out the hibachi unless absolutely necessary). A cooler would probably be easy enough to bring, but I didn't want to have to do too much prep or assembly. I thought I would bring both a sweet and a savory. The sweet is easy - I figure anything individual will do... cookie, cupcake, brownie, etc. But now the savory. I figured my fall back would be some sort of pasta salad, but that seemed SO boring and expected. It can't be anything too crazy since there will be a few kids and more than a few unsophisticated palates. Your thoughts would be greatly appreciated. Thanks.

I am a HUGE fan of nachos... especially since there are endless possibilities for toppings and you can make them almost any time with what's already in the house. Below is an appetizer version I made for friends that stopped by unannounced. Blue corn tortillas with leftover venison chili, cheddar cheese, and minced green pepper and red onion. The chips were really big, so I topped them individually and then baked for a few minutes. Yum!

I am always on the lookout for white porcelain. I know there are some folks who only buy designer brands, but I find I get just as many compliments on my inexpensive pieces! I actually found all of those plates at Kohl's - unfortunately it was probably back in Jan or Feb. The bow-tie one is a very large platter and the trio ones were also being sold near the serving pieces ... I imagine most folks would use it as a candy or olive dish. I was walking through Target yesterday looking for xmas stocking stuffers and saw some nice plates. Actually, I think they may have had similar trio dishes.

It's funny that you mention it, I was reading a cooking magazine the other day and there was an event on the calendar... The Turkey Testical Festival Hunley, Illinois http://www.turkeytesticlefestival.com/

Total revamp using jackal10's suggested courses. I usually stay away from an all-Italian menu ... I come from a big Italian family and most of this isn't "special" to me. I need to remember that not everyone grew up with these homemade favorites. Charcuterie: Individual boards of homemade soft pretzels, hot sopressata, whole grain mustard Soup: Tomato Consommé in Demitasse Cups Pasta: Gnocchi with thyme butter Salad: Slice of red and yellow tomatoes topped with baby Arugula Main: “Meatball Sub” - Garlic crostini topped with fontina or fresh mozzarella, a beef-pork-veal meatball, gravy, & shaved pecorino Sorbet: thinking a limoncello shooter instead of sorbet Dessert (Hot): Zeppole ~ served in paper bags Dessert (Cold): Cannoli cream piped onto spoon

I've made triangles with lots of different fillings, but never thought about using meat. Do they get greasy?

jackal10 - Thank you for taking the time to give me so many good suggestions. Obviously I am a novice, so I appreciate your insight. I don't know if I can pull off such a large menu by myself, but I'm certainly going to give it some thought. I will repost.

Thanks for the quick reply! Good point on the back to back starches. The portions will all be pretty small, but I could always throw a sorbet in between. Shortribs or something bbq'y might work. I'd love your recipe if you have the time to send it. Oh, I forgot to mention, my husband is allergic to seafood , so I usually try not to make the main course a seafood one.

First I wanted to thank you all for your comments and suggestions on my post yesterday regarding tasting menus at home. I've come up with the first draft of my menu and thought I would update you. My guests coming for NYE (oenophiles) have given me a challenge... create a sophisticated/satisfying menu using not so sophisticated ingredients (i.e. no foie gras, truffles, etc). With that in mind, I came up with six courses (seven if I decide to do a sorbet). 1 - Individual Charcuterie Board Homemade hot pretzels, spicy sopressetta, whole grain mustard <I'm considering serving this with Hop Devil IPA, mmmm> 2 - Soup Demitasse cup of hot & sour soup, pork dumplings on the side 3 - Salad Arugula tossed w/ balsamic vinegrette, bruschetta w/ ricotta, tomatoes, basil 4 - Pasta Gnocchi with thyme butter or gorgonzola cream (can't decide) 5 - Main * Could use some suggestions. Originally thinking miniature beef wellingtons, but that seems too predictable. Anyone have any thoughts on a main dish including fresh buttermilk biscuits? (I make a mean biscuit ) Maybe a upscale take on steak and eggs or chicken and biscuits? 6 - Chocolate dessert of some sort

Now that I think about it, most of the time I spend with my guests is standing, wine glass in hand, with one knee on the dining chair I should be sitting on - ready to dash back to the kitchen. If you have menus to share or specific dishes/recipes that you find work well for this type of dinner, I'd definitely love for you to send them to me.

I don't think you can ever go wrong with an antipasto platter kept simple... just cheese, crackers, breadsticks, olives, salami, pepperoni, sopprasata, etc etc. If it were me, I'd cut everything in advance and put them in individual ziplock bags or containers. Then bring them to work in a a small cooler (just in case your co-workers take up the entire fridge) and assemble right before the meeting.

In regards to my plates... My name is Jennifer, and I'm a plate-aholic. I admit I have a secret stash of white tasting dinner plates upstairs in a guest room dresser. I am pretty much addicted to buying them in as many shapes and sizes as I can.

A few more photos from other tasting dinners... Italian Appetizer Trio: Fried Italian Samosa, Bruschetta, Filo Cup with Spicy Sausage Filling Coconut Lime Sorbet served on a lemon balm leaf on a star made of ice

Thanks for the link. I did a search, but I guess I didn't make it back that far into the archives. Glad to see I'm not the only one who finds this fun, and not just a lot of work!

It's funny you say that, my husband and I were contemplating wellingtons. I was thinking about making very small ones - think petit fours with a filet center. Maybe two per person with different offerings (i.e. one with spinach/gorgonzola, one with boursin/mushrooms). Yep, pads & pens for note taking on the wines! I'm corny like that.

Hello. I've enjoyed reading eGullet for the past few months, and finally my first post to the forum. I am a hobby chef (ok, more of a cook than a chef), who is relatively comfortable with most cooking methods. Background for my question... Over the past year my husband and I have hosted wine tasting dinners for friends at our home. Our guests usually supply the wine and I make a tasting menu to compliment it (5-6-7 course dinners). My goal is to make as much from scratch, but to be away from the table as little as possible. I am extremely organized and start planning weeks in advance. I compile & test recipes, and make lists and timetables for the evening. I have my staples that I can make from scratch ahead (like ravioli, dumplings, samosas, etc), but I don't want to have to start recycling dishes. Any thoughts? or Recipes? or plating suggestions? I try to only be away for 5-15 minutes between courses. In an ideal world, a lot could be made ahead and frozen, but obviously that can only go so far. I found out this week that I will be hosting a New Years Eve menu for 6 or 7 with one person being allergic to seafood (but I'm told he wouldn't be too upset to miss a course or two) Here is an example one of our dinners... Arugula Bundles with Prosciutto and Pecorino Romano Italian Trio (handmade spinach ravioli, crostini, store bought rigatoni with from scratch spicy vodka sauce) Homemade Spicy Dumplings Chateaubriand with cayenne/bluecheese, carmelized onion mashed potatoes, and asparagus bundles My famous "fruit taco" with mixed berries, vanilla whipped cream, and raspberry coulis