Italian buffet food and desserts??!
I am having an italian themed murder mystery party and am after some quick buffet food and puddings to make/buy!. half of the guests are vegatarian half are meat no veg eaters!. what do you suggest!?Www@FoodAQ@Com
Answers:
Since you want it quick and simple!.!.!.
Meat Lasagna
Cheese ravioli or tortellini (vegetarian)
Salad
Garlic bread
Canneloni for dessert!.Www@FoodAQ@Com
Meat Lasagna
Cheese ravioli or tortellini (vegetarian)
Salad
Garlic bread
Canneloni for dessert!.Www@FoodAQ@Com
I LOVE Murder Mystery Dinners! This recipe isn't necessary quick to make, but you freeze it, so you can make it a week or more in advance, and it's YUMMY!
Macadamia Tortoni
1 c!. salted macadamia nuts
5 TB!. butter
1/2 c!. plus 2 TB!. sugar
1/2 c!. water
2 egg yolks, lightly beaten
3/4 c!. whipping cream
Roll macadamia nuts in a cloth to remove some of the salt; remove nuts from cloth!.!.!.Melt 1 TB!. butter in a frying pan; add nuts & 2 TB!. sugar!. Cook over moderate heat, stirring, until nuts begin to brown lightly!. Set aside to cool !.!.!. Boil together 1/2 c!. sugar and water, stirring occasionally, until mixture is clear and sugar is dissolved!. At the same time, heat egg yolks until they begin to thicken!. Beat hot syrup into yolks in a slow steady stream (beaters or whisk)!.!.!.!. Cut remaining butter into small pieces and beat into egg mixture a few pieces at a time!. Chill!. Chop nuts into pieces about as big as 1/6 of a nut!. Whip cream until stiff and fold nuts and cream into COLD egg mixture!. Pour into 8 paper-lined muffin cups (cupcake papers)!. Freeze!. When completely frozen, cover tightly!. Let sit about 5 min!. at room temp before serving!. Serves 8
These can also be done several days ahead:
CHOCOLATE MACADAMIA BISCOTTI
1 pkg!. plain devil's food cake mix
1 stick melted butter
2 large eggs
1 c!. flour
1/2 c!. chopped macadamia nuts
Preheat oven to 350!. Line a baking sheet with parchment paper (or lightly spray) and set aside!.!.!.!. Beat cake mix, melted butter, eggs, flour & nuts in large mixing bowl on low, until well-blended (3-4 min)!. Scrape down sides of bowl!. Dough should come together into a ball (if not, add a little extra flour)!. Transfer to prepared baking sheet!. With floured hands, shape the dough into a rectangle about 14" long x 4" wide x 1/2" thick!. Mound dough so it's slightly higher in center!. Bake rectangle about 30-35 min, or until it feels firm when lightly pressed!. Remove from oven & let it cool about 10 min!. Leave oven ON !.!.!. Leaving biscotti rectangle on the baking sheet, slice it into 1" thick slices!. Carefully turn these slices onto their sides and return baking sheet to the oven!. Bake another 10 min!. Remove from oven, and let them cool & crisp up on a rack (about 2 hrs)!.!.!.!.!.!.!.!. You can also substitute other flavors of cake mix & nuts (i!.e!. Lemon cake & pecans) !.!.!.!. Makes about 14 large biscotti (you can make the rectangle narrower & longer to get more pieces from it)Www@FoodAQ@Com
Macadamia Tortoni
1 c!. salted macadamia nuts
5 TB!. butter
1/2 c!. plus 2 TB!. sugar
1/2 c!. water
2 egg yolks, lightly beaten
3/4 c!. whipping cream
Roll macadamia nuts in a cloth to remove some of the salt; remove nuts from cloth!.!.!.Melt 1 TB!. butter in a frying pan; add nuts & 2 TB!. sugar!. Cook over moderate heat, stirring, until nuts begin to brown lightly!. Set aside to cool !.!.!. Boil together 1/2 c!. sugar and water, stirring occasionally, until mixture is clear and sugar is dissolved!. At the same time, heat egg yolks until they begin to thicken!. Beat hot syrup into yolks in a slow steady stream (beaters or whisk)!.!.!.!. Cut remaining butter into small pieces and beat into egg mixture a few pieces at a time!. Chill!. Chop nuts into pieces about as big as 1/6 of a nut!. Whip cream until stiff and fold nuts and cream into COLD egg mixture!. Pour into 8 paper-lined muffin cups (cupcake papers)!. Freeze!. When completely frozen, cover tightly!. Let sit about 5 min!. at room temp before serving!. Serves 8
These can also be done several days ahead:
CHOCOLATE MACADAMIA BISCOTTI
1 pkg!. plain devil's food cake mix
1 stick melted butter
2 large eggs
1 c!. flour
1/2 c!. chopped macadamia nuts
Preheat oven to 350!. Line a baking sheet with parchment paper (or lightly spray) and set aside!.!.!.!. Beat cake mix, melted butter, eggs, flour & nuts in large mixing bowl on low, until well-blended (3-4 min)!. Scrape down sides of bowl!. Dough should come together into a ball (if not, add a little extra flour)!. Transfer to prepared baking sheet!. With floured hands, shape the dough into a rectangle about 14" long x 4" wide x 1/2" thick!. Mound dough so it's slightly higher in center!. Bake rectangle about 30-35 min, or until it feels firm when lightly pressed!. Remove from oven & let it cool about 10 min!. Leave oven ON !.!.!. Leaving biscotti rectangle on the baking sheet, slice it into 1" thick slices!. Carefully turn these slices onto their sides and return baking sheet to the oven!. Bake another 10 min!. Remove from oven, and let them cool & crisp up on a rack (about 2 hrs)!.!.!.!.!.!.!.!. You can also substitute other flavors of cake mix & nuts (i!.e!. Lemon cake & pecans) !.!.!.!. Makes about 14 large biscotti (you can make the rectangle narrower & longer to get more pieces from it)Www@FoodAQ@Com
Alfredo which can be dressed up with mushrooms or shrimp and lemon!. Salad, garlic bread, an antipasta platter with cheese, veggies and meat like salami for the meat eaters!. Cheesecake is a nice dessert for ending the meal with some frsh fruits for the vegetarians!.Www@FoodAQ@Com
I would make a meal that you can cook together and then separate before they get their then they will never knowWww@FoodAQ@Com
Quick and easy wedding soup-
Use store bought chicken broth, frozen meatballs, spinach or escarole, acine de pepe pasta--- scale the amounts to make as much as you want!.
Boil broth, add meatballs, spinach/escarole- return to boil!. Add pasta, season to taste with salt, pepper, white pepper, garlic!.
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Cheese risotto
This is Emeril's recipe- it's easier than it sounds, and really delicious!. Easy to alter to your own tastes, too!.
1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives
In a large saute pan, over medium heat, add the olive oil!. When the oil is hot, add the onion and season with salt and pepper!. Saute for 3 minutes, or until the onions are slightly soft!. Add the stock and garlic!. Bring the liquid to a boil and reduce to a simmer!. Cook for 6 minutes!. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly!. Add the butter, cream, cheese and chives!. Reseason with salt and pepper!. Simmer for 2 minutes and serve immediately!.
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Penne with italian sausage and marinara sauce (just fry and slice the sausage with some peppers and onions, boil the penne, toss with sauce, sausage, peppers, and onions!. Top with parmesan!.)
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Caprese
Seed and slice roma tomatoes, red onions, fresh mozzarella!. Toss with balsamic vinegar, olive oil, garlic, and fresh basil (torn or chiffonade)!. Salt and pepper to taste
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Crab manicotti alfredo
Just follow the recipe on the back of the manicotti box for cheese manicotti!. Add imitation or lump crab to the cheese mixture, and substitute your favorite alfredo sauce (homemade or store bought) for marinara/spaghetti sauce!. Yum!.
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Desserts:
Italian creme cakes are usually good store-bought!. If you have an Italian market nearby, they are likely to have several dessert offerings freshly made, i!.e!. cannoli, etc!. Check out Giada's recipes on www!.foodtv!.com!. She has GREAT Italian quick and easy recipes for all courses!. Here's one of my favorite Giada desserts:
Giada's Marscapone Cupcakes
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners
Preheat the oven to 350 degrees F!. Line the mini tins with paper liners!.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil!. Using a hand mixer, beat the ingredients until combined and creamy!. Add the cake mix and water and mix until smooth, about 3 minutes!. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes!. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack!.
Meanwhile, puree the strawberries in a blender or small food processor!. Place the powdered sugar in a medium bowl!. Pour in the strawberry puree and whisk until smooth!. Top the cooled cupcakes with the strawberry glaze!. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve!.
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Sounds like fun! Enjoy!Www@FoodAQ@Com
Use store bought chicken broth, frozen meatballs, spinach or escarole, acine de pepe pasta--- scale the amounts to make as much as you want!.
Boil broth, add meatballs, spinach/escarole- return to boil!. Add pasta, season to taste with salt, pepper, white pepper, garlic!.
--------------------------------------!.!.!.
Cheese risotto
This is Emeril's recipe- it's easier than it sounds, and really delicious!. Easy to alter to your own tastes, too!.
1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives
In a large saute pan, over medium heat, add the olive oil!. When the oil is hot, add the onion and season with salt and pepper!. Saute for 3 minutes, or until the onions are slightly soft!. Add the stock and garlic!. Bring the liquid to a boil and reduce to a simmer!. Cook for 6 minutes!. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly!. Add the butter, cream, cheese and chives!. Reseason with salt and pepper!. Simmer for 2 minutes and serve immediately!.
--------------------------------------!.!.!.
Penne with italian sausage and marinara sauce (just fry and slice the sausage with some peppers and onions, boil the penne, toss with sauce, sausage, peppers, and onions!. Top with parmesan!.)
--------------------------------------!.!.!.
Caprese
Seed and slice roma tomatoes, red onions, fresh mozzarella!. Toss with balsamic vinegar, olive oil, garlic, and fresh basil (torn or chiffonade)!. Salt and pepper to taste
--------------------------------------!.!.!.
Crab manicotti alfredo
Just follow the recipe on the back of the manicotti box for cheese manicotti!. Add imitation or lump crab to the cheese mixture, and substitute your favorite alfredo sauce (homemade or store bought) for marinara/spaghetti sauce!. Yum!.
--------------------------------------!.!.!.
Desserts:
Italian creme cakes are usually good store-bought!. If you have an Italian market nearby, they are likely to have several dessert offerings freshly made, i!.e!. cannoli, etc!. Check out Giada's recipes on www!.foodtv!.com!. She has GREAT Italian quick and easy recipes for all courses!. Here's one of my favorite Giada desserts:
Giada's Marscapone Cupcakes
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners
Preheat the oven to 350 degrees F!. Line the mini tins with paper liners!.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil!. Using a hand mixer, beat the ingredients until combined and creamy!. Add the cake mix and water and mix until smooth, about 3 minutes!. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes!. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack!.
Meanwhile, puree the strawberries in a blender or small food processor!. Place the powdered sugar in a medium bowl!. Pour in the strawberry puree and whisk until smooth!. Top the cooled cupcakes with the strawberry glaze!. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve!.
--------------------------------------!.!.!.
Sounds like fun! Enjoy!Www@FoodAQ@Com