"Passion Party" product table layout? Any ideas?!
"Passion Party" product table layout? Any ideas?
I'm throwing a "passion party" and I need ideas on how to decorate the product table..HELP PLEASE!!
Answers:
chocolate and fruit . chocolate is an passion food .
melt chocolate and dip the fruit in it ( strawberry's ,orange slice's , mango , grapes, pineapple )just about anything.
Like the answer poster before mine if you use any aphrodisiac spread across the table like chocolate and strawberry's. Put the body oils together and the toys spread out make it a table of fun and it up that stimulates you and it will stimulate others
COver the rable with white paper that you have put lipstick kisses all over. Have bowls of hersheys kisses, tubes of lipstick, anything kiss related. use pink purple and red...........if you need to buy/rent a cloth/plastic table skirt to give it a finished look. Go to a party store and ask if they have any leftover valentines merchandise they would let you purchase. Our party store has done this for me before. They let me go to the back and select from the merchandise and even gave me a discount!
Cupid's Cosmo
A cosmo kicked up with Grand Marnier.
1 servings 5 min 5 min prep
1 1/2 ounces vodka
1 ounce Grand Marnier
2 ounces cranberry juice
1/2 ounce fresh lime juice
Place all in a shaker with lots of ice and shake well.
Pour into a chilled martini glass.
Garnish with and orange rind.
Chocolate Cherry Martini
For chocolate lovers! Sweet and Strong!
1-2 servings 5 min 5 min prep
ice
2 ounces chocolate-flavored liqueur (Godiva)
2 ounces cherry wine (Kijafa)
2 fluid ounces vodka
1/2 ounce chocolate syrup
chocolate covered cherries, for garnish
Fill a cocktail shaker with ice.
Add the chocolate, cherry liqueur and vodka to the shaker.
Shake very very briskly to mix and well chill.
Strain into a chilled martini glass that you drizzled the chocolate syrup into.
Garnish with Chocolate covered Cherries.
Serve with thin slices of fresh braked Bread
Roasted Asparagus With Garlic and Fresh Thyme
Spring asparagus, fresh garlic with a bunch of fresh thyme from the garden topped with butter and olive oil, coarse salt and fresh cracked pepper. This is served hot but is good a room temp as well.Vegans can use all olive oil.
4 servings 45 min 5 min prep
2 lbs asparagus, rough ends snapped off
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon olive oil
2 sprigs fresh thyme
1/2 teaspoon black pepper, fresh cracked
coarse salt
Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste.
Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.
Chocolate Grand Marnier Covered Strawberries
This is a romantic, seductive, rich, lush and thick, soft, chocolate covered berries! NOT a bite and crunch covered berries! I've also cut a slice into the strawberry and put it onto a rim of my Grand Champagne. You can decorate the top of a decadent chocolate cake with them.
2-5 servings 7 min 5 min prep
20 fresh clean dry strawberries
1 lb semisweet chocolate
2 tablespoons butter
2 tablespoons cream
2 tablespoons Grand Marnier
In a microwave glass bowl melt butter and chocolate 1-2 minutes.
Add cream and Grand Marnier stirring to blend.
Dip strawberries into chocolate and place on wax paper till hardened.
Steak Bites With Bloody Mary Dipping Sauce
this looked so yummy. i saw it on a food network wedding special, the recipe is by rachael ray.
6 servings 30 min 10 min prep
1 tablespoon extra-virgin olive oil, plus
more extra-virgin olive oil, for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 tablespoon prepared horseradish
kosher salt
fresh ground black pepper
1 1/3 lbs beef sirloin, cut into large bite-sized pieces, about 1-inch squares
steak seasoning or coarse salt
black pepper
bamboo skewers (6 to 8 inch)
Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes.
Add vodka and boil to reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish.
Stir to combine the dipping sauce and return the sauce to a simmer.
Add salt and pepper and adjust seasonings.
Heat nonstick skillet over high heat.
Coat meat bites lightly in oil.
Season with steak seasoning blend or salt and pepper, to taste.
Cook the meat until caramelized all over, about 2 minutes on each side.
Transfer dipping sauce to a small dish and place at the center of a serving platter.
Surround the dip with meat bites and set several bamboo "stakes" or skewers alongside meat.
Stuffed Small Red Potato Appetizer
A great make ahead appetizer, can also be an accompaniment to an entree, or serve them with a salad. This is the best recipe for stuffed small potatoes, try it and see..... This wonderful recipe was found on a beautiful website: www.finedinings.com
10-15 servings 40 Appetizers 25 min 20 min prep
1 1/2 lbs small red potatoes (about 20)
1 cup sour cream
4 slices bacon, cooked crisp & crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon cracked black pepper
2 teaspoons fresh chives, minced
1/2 cup cheddar cheese, shredded or parmesan cheese
fresh parsley, minced
Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads).
In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes.; Sprinkle tops with cheese; Arrange on a baking sheet; (May be covered and refrigerated at this point for up to 24 hours and completed later).
When ready to serve, preheat broiler; Place stuffed potatoes under broiler until cheese melts; Arrange broiled appetizers on a platter or serving plate; Garnish with parsley.
Baked Rigatoni with Bechamel Sauce
Recipe courtesy Giada De Laurentiis This is a great side dish or main dish!
6 servings 55 min 25 min prep
Bechamel sauce
1/2 cup unsalted butter
10 tablespoons all-purpose flour
1 quart whole milk, at room temperature
1 pinch fresh nutmeg
sea salt
white pepper
1 cup grated fontina
1/2 lb thinly sliced prosciutto, julienned
1 lb dry rigatoni pasta
3 tablespoons unsalted butter, diced
Preheat oven to 425 degrees F.
Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat.
Add the flour and whisk until smooth, about 2 minutes.
Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy.
Simmer until it is thick enough to coat the back of a spoon.
This will take approximately 10 minutes.
Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper.
Set aside.
In a large pot, bring to a boil 6 quarts of salted water.
Add the rigatoni and cook for about 5 minutes.
Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.
Drain in a colander.
Return pasta to the pot and pour in bechamel sauce.
Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce.
Smooth out top and sprinkle with remaining 1/2 cup fontina.
Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
Arugula (Rocket) and Parmesan Salad
From the Sopranos Family Cookbook
2 servings 15 min 15 min prep
1 bunch arugula, washed and dried
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
salt and pepper
1 ounce parmigiano-reggiano cheese
Cut off the arugula stems.
Tear the leaves into bite sized pieces.
In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste.
Add the arugula and toss well.
Pile the salad on two plates.
With a vegetable peeler, shave the cheese over the salad