I'm throwing a high school graduation party for my son in June. He said he likes Italian food. I thought maybe!
Answers: it would be easier to serve cold foods instead of using those warmers but anything he wants I will do. Any ideas?
ANTIPASTO platters are very chic and very popular for parties.
The typical Italian antipasto consists of bread-sticks, sliced cold meats (all fresh stuff) like: spicy cappicola which is a spicy italian ham, sundried tomato and basil smoked turkey, salami, mortadella and so on, then fresh blanched, or marinated olive assortmen or, bell peppers of all colors, marinated onions, and other assorted cheeses chunked on the platter and topped with a healthy portion of pepproncini.
For a dessert that would be lovely instead of cake, you could serve a Tiramisu. That is a classic italian dessert and I'd also do as suggested, serve fresh fruits and ices with it as well. Let our guests have a little bit of an easy choice to make with that.
A platter of nice garlic crostini with fresh brushetta is a great 'help yourself ' dish for a buffet.
Party sandwiches of roasted lemon chicken with rosemary and basil mayonnaise is wonderful and is great cold.
Or simply any italian meats served with a good italian bread for sandwich is great as well. Serve some sundried tomato and fresh basil mayo on the side for use. Here's a recipe.
Sundried tomato and basil Aioli (mayo)
3 cups good mayo, not salad dressing
1/2 cup packed fresh basil leaves
1/2 cup oil packed sundried tomatoes drained
Pulse in food processor until well chopped and blended then refrigerate till needed. Make make a day or two ahead.
You could also put our a BLT Dip with a little fresh italian herbs added and a big vase ( I use vases when catering a lot for breadsticks. It's very pretty and is very handy on a buffet table)
BLT Dip
Makes 24 (2-tablespoon) servings.
Prep Time: 10 minutes
1 pound bacon, cooked, crumbled
1 cup mayonnaise
1 cup sour creamr
1 tsp dry italian seasoningt
2 medium tomatoes, seeded and finely chopped
Mix all ingredients until well blended.
Refrigerate until ready to serve. Serve with crackers or toasted bread slices cut into triangles or bread soft or crispy bread sticks. Easily doubles or triples and is very good.
Here is a good pasta salad that you can use, and can omit the chicken, or leave it in if you like. It multiplies easily and can be made the day before and its even better the day you need it.
Artichoke Pasta Salad
2 chicken bouillon cubes
2 cups boiling water
4 to 6 boneless chicken breast halves
1/4 cup chopped onions
1 cup water
8 oz. vermicelli
1 can artichoke hearts, quartered (14 oz)
1 pint cherry tomatoes, halved
Herb or Italian Salad dressing (store bought or homemade) I like to make my own, and you can use a mix like Good seasons. It's great. If you have a little extra fresh basil chop fine and add to the salad as well. Gives it a great kick.
Dissolve bouillon cubes in 2 cups boiling water. Add chicken and onions. Cover chicken with additional water. Simmer chicken and onion until done. Remove chicken, set aside and allow to cool. When chicken has cooled, chop coarsely. Strain broth and set aside. Break vermicelli into 2" pieces. Pour reserved broth in pot. Add enough water to cook the vermicelli according to package directions. Drain vermicelli thoroughly. combine vermicelli, chicken and salad dressing of your choice. Add artichoke hearts, and toss. Refrigerate for at least 2 hours, add tomatoes and serve. Serves 6 to 8
TIRAMISU'.
Here's the recipe:
3/4 cup powdered sugar
3 cups whipping cream
1 carton (17 oz.) mascarpone cheese
1 tablespoon real vanilla
pinch of salt
1 1/2 pkg. imported lady fingers
1/3 cup cold strong coffee
1/3 cup white rum, or your choice of brandy or amaretto
powdered chocolate, for sprinkling
In a large bowl, lightly beat the mascarpone to smooth it out. Add the
powdered sugar, cream, vanilla, and salt and using an electric beater,
beat this mixture until it is smooth and thickened like fluffy cream.
Using a 9 by 13 inch pan, or our medium glass oval baking dish, line the
bottom with ladyfingers, flat side down. Combine the cold, strong coffee
(use 2 tablespoons instant espresso powder to 1/3 cup of cold water) and
the rum in a cup. Using a pastry brush, lightly brush half of the
coffee/rum mixture over the ladyfingers. Cover with half of the mascarpone
mixture. Sprinkle liberally with powdered chocolate. Add another layer of
ladyfingers, and repeat as above. Sprinkle liberally with the chocolate on
the top. Cover tightly with plastic wrap and refrigerate at least 24
hours. This is important, as it blends the flavors and the ladyfingers
soak up the liquid. A perfect tiramisu should slice easily, but be a
little soft and perhaps even a little runny when served, rather than
holding its shape perfectly.
Good luck sweetie.
you could do wonderful antipasto plates - cheeses, Italian meats, fruits, olives, bread with olive oil for dipping. this is very "grown up," and most teenagers do like it.
with Italian - especially cold dishes - it is most important to keep things fresh and easy. plan on finger foods - easier for you and for your guests. just provide lots of small plates, napkins, and toothpicks for picking up small items.
other things you could include: melon wrapped with procuitto - or cheese with procuitto. fresh mozarella with cherry tomato and basil -
sweet things: italian ice served in small paper cups - non-alcoholic sangria - italian cookies from an italian bakery -
keep things simple. you don't have to provide a meal for everyone, just nibblers and fun.
if you want to do a meal - plan it just for your immediate family and your son's best friends. you could focus on his favorites in a more manageble way.
honestly, the Martha Stewart Living website is THE best place for ideas. i refer to Martha time after time, both professionally and personally. she and her team have great ideas and have worked out alot of resources and tips.
bright blessings
Try 6ft. subs. and 4 sure a ceaser salad. like from costco. everyone likes salad. trust.
Crock Pots are sometimes easeier than the buffet sterno pans- you could do italian lasagna, green salad, fresh bread and a fruit salad. Depending on how many, ask your friends to borrow an extra crock pot or two- maybe do spaghetti with meatballs in one and a chicken alfredo in another.
Crock Pot Lasagna Recipe
Ingredients
1 lb (500g) ground beef
1 large onion, finely diced
2 garlic cloves, minced (or 2 tspn pre-purchased garlic)
1 lb jar tomato spaghetti sauce - choose your favorite flavor (we used spring vegetable)
8 oz (250g) fresh lasagna sheets (no boil - found in cold section)
1lb (500g) mozzarella cheese - grated/shredded
1lb (500g) ricotta cheese
2 oz (60g) parmesan cheese - grated/shredded
? cup milk
1 egg - lightly beaten
1 tsp oregano
salt and pepper
Optional other favorite herbs - depends how much is in the sauce you use.
mushrooms - sliced and added at end of frying meat
Method
1. Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
2. Fry until slightly browned. And pour off any excess oil. Add tomato sauce and heat through.
3. Meanwhile, gently combine the ricotta, milk and egg.
4. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later.
5. Now we are ready to construct it in the crock pot. We found there was no need to grease the pot, but if you must - do it now.
6. Using a large serving spoon or ladle, place about ? of the meat mixture in the crock pot - spread evenly.
7. Top this with a layer of lasagna sheets, cut to size. (See the notes below)
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce on top.
10. Now repeat step 6, then 7 and 6 again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cook on low for 4-6 hours.
Notes
Serves 4-6
While not critical the layers should be -
meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese
To assist with cutting the lasagna sheets -
use a plate the same size as the crock pot & cut around using a knife
