Iam having a coctail party march 8th can someone give me some ideas?!
Answers: from entertainment and dress code and drinks etc
we the dress should be according to the weather where you are but none the less not tacky lol
the drinks should set the mood which could be welcoming spring:This recipe is a Bellini-esque slush for grown ups.
1/4 cup sugar, to rim glasses
1 pint peach sorbet
2 shots Triple Sec, Grand Marnier or Cointreau
Chilled champagne or sparkling wine, to fill blender, 1/3 bottle
Raspberries and 4 springs mint, optional garnish
Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.
Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
ok and food:1 1/4 pounds deveined shelled shrimp (about 32)
1 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons fresh lime juice
Special equipment: about 65 (6 to 8-inch) bamboo skewers
Butterfly shrimp by cutting almost, but not all the way, through backs. Toss with garlic, oil, and lime juice. Season with salt. Marinate, chilled, 1 hour.
Preheat broiler
Gently press 1 shrimp open and thread lengthwise onto a skewer near pointed end. Repeat with remaining shrimp and skewers.
Arrange sates in a row on 1 long side of a broiler pan so that blunt ends of skewers point toward middle of pan. Cover exposed portions of skewers with a sheet of foil (don't cover shrimp). Arrange another row of sates over foil. Continue adding rows of sates and layers of foil until pan is full, making sure exposed skewer ends of last row of sates are covered with foil.
Broil until shrimp are just cooked through, 3 to 4 minutes. Serve sates with chutney for dipping.
CHUTNEY:
1 (16-ounce) container plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon olive oil
4 fresh jalapeno chiles, 3 with seeds and ribs removed
2 cups fresh cilantro sprigs
2 tablespoons fresh lime juice
1 cup shelled natural pistachios, toasted and finely ground
To make chutney: Drain yogurt in a fine-mesh sieve set over a bowl, chill, 1 hour. Cook coriander and cumin in oil in a small skillet over moderate heat, stirring occasionally, until fragrant. Coarsely chop chiles, then puree in a blender with drained yogurt, coriander mixture, and cilantro until smooth. Stir in lime juice, pistachios, and salt to taste.
Something sweet:1/2 pineapple, peeled
1/2 honeydew melon, seeded
30 large blueberries
15 fresh mint leaves
1 lime, cut into wedges
Equipment:
A melon baller
15 to 30 thin skewers or decorative toothpicks, depending on length
Cut the pineapple into 1/2-inch thick slices. Cut the slices into 1/2-inch cubes and discard the hard pieces that come from the core. Set aside to drain on paper towels. Use the melon baller to make balls from the honeydew, about the same size as the pineapple chunks. On very fine skewers or decorative toothpicks, thread a blueberry, a piece of pineapple, a mint leaf, a melon ball, a piece of pineapple, and finally, a blueberry. Chill, covered, until ready to serve, up to 8 hours. Just before serving, squeeze lime juice over the skewers.
any questions email me good luck