DIY Cocktail Party

The cocktail party, the easiest of all fiestas. This one is no exception, my husband’s firm decided to throw a small shin dig for their long standing clients. “Something classy but small. We should hire someone” they said. Hello! Sounds like a job for DWF =) I joined forces with my friend, Cristina who’s husband is also part of the firm and we devised a plan to create a low-budget and elegant cocktail party.

We chose to host the event in Cristina’s home, mainly in the backyard underneath her lovely tiki hut.

Next up was the menu: *recipe links are underlined

*With an estimate of 30 guests, we decided on 4 appetizers, 2 desserts, champagne & a full maned bar.

Menu:

Ceviche

One of my favorite cocktail party go-to hors d’oeuvres .

It looks beautiful, is filling and looks impressive even though it’s incredibly easy. I made mine with scallops, tilapia and served them with corn nuts and sweet potato in individual clear cups which made for a very elegant presentation and easy consumption.

Wild Mushroom Tarlets topped with Goat cheese

I substituted the homemade dough, used store bought crescent dough & went straight to the filling. Super easy and so tasty!

Meatballs

These we’re made in a slow-cooker. No mes, no fuss!

Miniature Crabcakes with Mustard Sauce

Probably the most cook intensive of all but really 1 out of 4 ain’t bad. You can also opt to purchase these frozen although I recommend making the sauce yourself. The jarred kind are never quite as good.

Desserts

Although I was tempted to don my apron again and whip up a few sweet treats we decided to purchase petite fours and mini eclairs from a local bakery

Cocktails! It’s not a cocktail party without plenty of libations. Upon arrival guests were welcomed with their choice of champagne or a champagne cocktail.

The food was served buffet style beside our manned cocktail bar. The man was the priciest part of our DIY party. We kept the decor simple, gold colored candles, burgundy tablecloths and tiki torches adorned the backyard. All in all the party was a success. Since we prepared the food the morning of, set-up a self serve champagne table near the entrance which later became our dessert & coffee station and set-up our hors d’oeuvres buffet style in the backyard, we had plenty of time to mingle.

Thanks to everyone that attended!

gocookyourself:

Chocolate Chip Pancakes - In Pictures

150g Plain Flour / 2tbsp Baking Powder / 2tbsp Caster Sugar / 2 Eggs / 200g Creme Fraiche / Chocolate Chips / Butter (1)

THROW flour, baking powder and sugar into bowl

STIR together and dig a well in the centre (2)

CRACK two eggs into separate bowl and whisk

POUR eggs into well and stir together (3)

SPOON creme fraiche into mix and stir into a thick batter

THROW in chocolate chips and stir

HEAT knob of butter with a little oil in a frying pan

SPOON in pancake mix (4)

FRY for two mins each side on a medium heat

SERVE with leftover creme fraiche (5)

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GO COOK YOURSELF

Summer rolls is my favorite weeknight dinner during this time of year.

They can be served “salad bar” style where everyone builds their own or you can pre-assemble and serve with a variety of dipping sauces. I made mine using leftover chicken as filling which I shredded and sauted in ginger and soy sauce. I also included pre-cut veggies from my local grocer, mint leaves and rice noodles served with sweet and sour dipping sauce, peanut sauce and sweet chili sauce.

Here’s a good recipe to start with:

Summer Rolls with Sweet Chili Dipping Sauce Recipe

These rolls are like tacos anything and everything works. So experiment however always include the mint. It really makes an incredible difference. Enjoy!

The summer / spring must have vino :)

Jealous! My stuffed peppers never look this good

f0o0od:

Chocolate Caramel Creme Puffs

49thparallelblues:

Rosemary braised lamb shanks… Recipe on my other blog!

goddessofscrumptiousness:

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

This pasta recipe I came up spontaneously. And cooked this dish 30 minutes right after I conceptualized and imagined how the taste would be.

I just thought that lemon (juice and zest), thyme, rosemary, extra virgin olive oil and salt and pepper to marinate and flavor the chicken chunks would already make the meat so delish. I had a tray of cherry tomatoes in the chiller and the sauce… I figured that it would be wonderful if I can taste some chickeny goodness in the pasta itself, so I decided that instead of making a proper pasta sauce I’ll make a gravy (make that as the sauce), flavor it with a tiny hint of basil and some big savory medium punch of garlic.

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

- Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

- Place sauté pan over medium heat and add butter and olive oil.

- Saute garlic until fragrant and soft.

- Add the flour and cook for a minute.

- Add chicken stock and simmer gravy until thickened then add the chopped basil.

- Season with salt and pepper.

- Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.

- Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings.

It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.
Julia Child

1 month ago Short URL

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DIY Cocktail Party