Need smart, good ideas for a holiday party for work!?!
Answers: I've been asked to plan the menu for our holiday party this year and I want to make it good. Memorable. Something that they will wish they had every year. What can I do? Help! Thanks:)
are you guys going out someplace for this party or at work?
If at work you can have something catered in like all different types of appetizers like egg rolls, crab rangoon, potstickers, quesidillas, chicken wings, motzerella sticks, jalapeno poppers, whatever! and maybe have some type of sandwich platter and of course desserts of all kinds.
If going someplace what about a hibachi restaurant or fondue place, those are really fun. we have a place called Prime Quarter around here where you pick out your own meat or fish and grill it yourself over this huge grill, with salad and baked potato bar, that place is really fun too.
have a man come in dressed as santa and have him bring a bag filled with cookie dough.
How many people? Is there someplace on premise to prepare foods or even a 'fridge, sink, and counter? Is it going to be a buffet style? With or without alcohol service? Professional contacts only or casual?
Mexican - it is versital and inexpensive. Empanadas for a main dish, fruit salsas and guacamole with chips for your sides and cake - a chocolate cake and a yellow cake - for dessert, or possibly a couple of different flans for dessert.
MANGO SALSA
12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce
MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.
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PAPAYA SALSA
4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice
Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.
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PEACH SALSA
3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
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SALSA GUACAMOLE
Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!
Salsa:
1 can (14.5 oz) Muir Glen? organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape?o chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
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GUACAMOLE
1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.
Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.
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Beef and Olive Empanaditas
Prep: 1 hour
Bake: 15 minutes
Ingredients
6 ounces lean ground beef
1/3 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/2 cup chopped pimiento-stuffed green olives
1/4 cup tomato sauce
2 tablespoons golden raisins
1 recipe Empanadita Pastry
1 egg
1 tablespoon water
Directions
1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.
2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.
4. Empanadita Pastry: For pastry, in a large bowl, stir together 3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 3/4 cup shortening until mixture resembles cornmeal. Add 1/2 cup milk and 1 beaten egg; stir until mixed.
Turn dough out onto a lightly floured surface; knead for 10 to 12 strokes. Divide dough in half. Roll one portion of the dough to 1/8-inch thickness. Cut into 3-inch rounds; re-roll scraps and cut enough additional rounds to make 18 total. Repeat with the remaining dough portion.
5. Make-Ahead: Prepare as directed except do not bake. Place empanaditas in a single layer on a baking sheet; freeze until firm. Transfer to a freezer container. Seal, label, and freeze for up to 2 months. To serve, line a baking sheet with foil; coat with nonstick cooking spray. Place frozen empanaditas on prepared baking sheet. Bake, uncovered, in a 350F oven about 30 minutes or until golden.
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Sweet and Sassy Meatballs 64 meatballs Start to Finish: 30 minutes
Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)
Directions
1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.
3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.
4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.
5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
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Fruit Salad Flan
8 servings
Prep: 30 minutes
Chill: 1-1/2 hours + 30 minutes + 6 hours
Ingredients
2 3-ounce packages lemon-flavored gelatin
3 cups boiling water
1/2 cup mayonnaise or salad dressing
1 3-ounce package cream cheese, cut up
1/2 of 6-ounce can frozen lemonade concentrate (1/3 cup), thawed
2 cups sliced fresh strawberries
1 small banana, diagonally sliced
Directions
1. In a medium bowl dissolve gelatin in the boiling water. Remove 1 cup of the gelatin mixture and let stand at room temperature. Pour remaining gelatin into blender. Add mayonnaise, cream cheese, and lemonade concentrate to blender; cover and blend just until smooth. Transfer to a large bowl. Chill about 1-1/2 hours or until partially set (consistency of unbeaten egg whites), stirring occasionally.
2. Pour gelatin-mayonnaise mixture into a 9-inch springform pan or 9-inch round cake pan with a removable bottom. Chill for 30 to 45 minutes or until almost firm.
3. Arrange strawberries and banana on top of mixture in pan. Chill reserved gelatin until slightly thickened. Spoon over fruits to glaze. Cover and chill about 6 hours or until set. Makes 8 servings.
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Caramel Flan with Mangoes
Prep: 20 minutes
Bake: 20 minutes
Ingredients
1/3 cup sugar
3 beaten eggs
1-1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla
Fresh mango slices or other fresh fruit
Directions
1. In a heavy, medium skillet place 1/3 cup sugar. Cook over medium-high heat until sugar begins to melt (do not stir); shake skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and golden brown; stir as necessary after sugar begins to melt. Pour caramelized sugar into an 8-inch quiche dish. Tilt dish to coat bottom. Let stand 10 minutes.
2. Combine eggs, milk, 1/3 cup sugar, and vanilla. Beat until well combined. Place quiche dish in a 13x9x2-inch baking pan on the oven rack. Pour egg mixture into prepared quiche dish. Pour boiling water into the baking pan around quiche dish to a depth of 3/4 inch. Bake in a 325 degree F oven for 20 to 25 minutes or until a knife inserted near the center comes out clean.
3. Carefully lift quiche dish from water. Transfer to a wire rack. Serve warm or cool completely and cover and chill up to 24 hours. Loosen edge of dish with a spatula or knife, slipping point of spatula down sides to let air in. Invert onto a serving platter. Garnish with mango slices or other fresh fruit. Makes 6 servings.
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Citrus-Pumpkin Flans
Prep: 15 min.
Chill: 4 hours
Bake: 40 min.
Ingredients
2/3 cup sugar
3 beaten eggs
3/4 cup canned pumpkin
5-oz. can (2/3 cup) evaporated milk
1/4 cup sugar
1 tsp. pumpkin pie spice*
1 tsp. finely shredded orange peel
1 tsp. vanilla
Promegranate seeds
Directions
1. To caramelize sugar, in a heavy medium skillet melt the 2/3 cup sugar over medium-high heat. Do not stir sugar; shake the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon until sugar is golden brown.
2. Remove the skillet from heat and immediately pour the caramelized sugar into four ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of the cups.
3. Place cups in a 2-quart square baking dish. In a mixing bowl stir together eggs, pumpkin, milk, the 1/4 cup sugar, pumpkin pie spice, orange peel, and vanilla. Pour the pumpkin mixture over caramelized sugar in cups. Place the pan on the oven rack. Pour boiling water into the baking dish around cups to a depth of 1 inch.
4. Bake in a 325 degree F oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.
5. To serve, loosen edges of flans with a knife, slipping the point of the knife down the sides to let in air. Invert a dessert plate over each flan; turn custard cup and plate over together. Scrape the caramelized sugar that remains in cup onto the flan. If desired, garnish with pomegranate seeds.
*Note: To make your own pumpkin pie spice, stir together 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice.
i think a nice trip to some nearby place would be gr8
n u can arrange for some local shows n games etc
Our company holiday parties are provided for us at a restruant and are buffet style. Choose 2 or 3 different types of meats, vegys. like a salad, corn, green beans, potatoes, some type of bread like rolls or biscuits. We had 7 different types of desserts to choose from which were all cheese cakes. These place usually have menus for you to choose from for your parties. Make sure the place you choose has really good food or it will be a disaster. Or if that don't work for you how about a pot luck dinner? The company supplies the meat, the plates, silver ware, napkins, drinks and everyone else brings a side dish and desserts.
