Food ideas for a Jewelry Party?!
Answers: I'm hosting a Jewelry Party for about 15 guests (all women). What are some good food ideas? I'm not doing a formal dinner. I've got my essentials already planned: salad, fruit tray, cake, cookie's and drinks. I need 3 or 4 food ideas though. It will be buffet style.
I'm a chef with, almost, 50 years of entertaining so - three things to keep in mind: 1) this is about jewellery so it's not necessary to "over-do" with the buffet as long as you have a bright floral arrangement; 2) you'll want a menu that's easy to prepare with some things done the day before; and, 3) NO finger-foods as people will be handling jewellery and you don't want a long line of people waiting to wash their hands! For your menu I suggest 2 casseroles: hot chicken salad and a Mexican enchilada - you can prep most of the chicken one the day before as well as doing the ground beef for the Mexican one. Green salad with basic French dressing plus a basket of assorted breads/rolls. If you want to serve fruit, I suggest this be served as a first course fruit salad as .... what will people do with fruit (?) this can be, both, awkward and messy to handle. Two cakes for dessert so that everything you serve will need a utensil (again, the queue of people to wash hands!). Have fun.. see link, below..
you could go for a mexican dinner thing...
1. mini quesadillas
2. tacos or flautas (cut in half)
3. stuffed cream cheese jalapeno wrapped in bacon
4. queso
I'm assuming you wouldn't want anything greasy since fingers will be inspecting your jewelry, I would add finger sandwiches, california rolls (a type of sushi most people like), and I'd hold back on the cake and buy a box of Whitman's chocolates and assemble them nicely on a plate. Or a box of chocolate covered cherries - those aren't expensive at all. Then a veggie plate or stuffed mushrooms.
Good luck! By the way.......how would I find out about jewelry parties? Do you know about purse parties too? If you don't mind, add me to your mailing list.....adolphinspirit@yahoo.com. Thanks!
Finger sandwiches are great. You cut the crusts off bread, fill with flavored cream cheese, olives, etc. and cut into small squares. You can make several different varieties of sandwiches and label them.
You can do ham roll ups: Take a piece of good danish ham, wipe dampness off ham, spread cream cheese lightly over surface, top with chives, lemon pepper, or other spices you like, roll up, cut into small pinwheels and serve on a platter with crackers.
You could do a small deli platter with meats and cheeses. Serve with mini croissants or mini rye bread. Make sure and have condiments like mayo, mustard, etc. on hand.
You could serve mini-pizzas
Hope any of these suggestions help.
talian Chopped Salad in Warm Rosemary Bread Shells
Prep: 30 minutes
An Italian steakhouse classic includes chopped radicchio, cucumber, romaine and red onion, diced provolone and cubes of rosemary Artisan Bread all tossed with a vibrant, herbed vinaigrette and served in a rustic bread bowl.
ingredients
2 pkg. (14 oz. each) Hearth Fired Artisan Rosemary Olive Oil Petite Loaves
1 pkg. (about 8 to 10 oz.) Italian blend lettuce, finely chopped
1/2 cup chopped cucumber
3 oz. provolone cheese, diced (1/2 cup)
1/4 cup chopped red onion
1/2 cup olive oil
2 tbsp. red wine vinegar
1 tbsp. chopped shallot
1 tbsp. chopped fresh Italian flat-leaf parsley
2 tsp. chopped fresh fresh oregano leaves
1 tsp. chopped fresh basil leaves
1/2 tsp. sugar
1/8 tsp. freshly ground black pepper
1 small clove garlic, minced
directions
1. Bake and cool the bread according to the package directions. Slice about 1/4 off the top of the loaf of bread and set aside. Pull out the bread in chunks, leaving a 1/4-inch thick shell. Cut the bread chunks into 1/2-inch cubes.
2. Stir lettuce, cucumber, cheese, red onion and reserved bread in a large bowl.
3. Beat the oil, vinegar, shallot, parsley, oregano, basil, sugar, black pepper and garlic with a whisk or a fork in a small bowl. Season to taste. Pour the dressing over the salad mixture, tossing until lightly coated.
4. Divide the salad mixture among the bread shells. Serve immediately with reserved bread slice. Makes 4 loaves.
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salad nicoise with mint-lemon dressing
6 ounces slender green beans, trimmed, halved
5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved
1 pint cherry tomatoes, halved
1/2 cup Ni?ois olives* or pitted Kalamata olives
7 tablespoons thinly sliced fresh mint
1/2 cup olive oil
4 tablespoons fresh lemon juice
1 garlic clove, peeled
3/4 teaspoon ground cumin
1 5-ounce bag mesclun salad mix
Lemon wedges
Preparation
Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
*Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.
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salad with herb-dijon dressing
3 tablespoons balsamic vinegar
1 1/2 tablespoons minced shallot
1 tablespoon Dijon mustard
1 tablespoon minced fresh basil
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh thyme
1/2 cup olive oil 12 large green beans
6 large asparagus spears
4 cups (packed) mixed baby lettuces (about half of 4.5-ounce package)
3/4 cup cherry tomatoes, halved
8 large fresh basil leaves, thinly sliced
Preparation
Combine vinegar, shallot, Dijon mustard, basil, tarragon, and thyme in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Cook green beans and asparagus in medium pot of boiling salted water until crisp-tender, about 4 minutes; drain. Cut vegetables into 1/2-inch pieces; place in large bowl. Add lettuces, tomatoes and sliced basil leaves. Toss salad with enough dressing to coat.
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salad of fall greens with persimmons and hazelnuts
3/4 cup fresh tangerine juice
1 tablespoon grated tangerine peel
3/4 cup vegetable oil
2 tablespoons hazelnut oil or walnut oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-ounce bag mixed baby greens
2 Fuyu persimmon, peeled, halved, thinly sliced
1/2 cup hazelnuts, toasted, skin rubbed off
Preparation
Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
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fresh fruit platter with ginger-mango sauce
To make Ginger-Mango Sauce, place in processor and process until smooth:
1 large mango, seeded, peeled, quartered
2 tablespoons water
2 tablespoons sugar
2 tablespoons maple syrup
2 teaspoons chopped fresh ginger
1 teaspoon vanilla extract
Preparation
Spoon sauce into bowl or pitcher and serve with platter of sliced fresh fruit, such as:
Oranges
Cantaloupe
Kiwi
Strawberries
Bananas
Serve with:
Quartered limes
Yogurt
Granola
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summer fruit with praline fondue
Beat together in medium bowl, then transfer to small serving bowl:
1/2 cup crème fra?che
1/2 tablespoon dark brown sugar
Place in another small serving bowl:
1/2 cup chopped toasted pecans
Place crème fra?che and nuts on platter and surround with:
Assorted fresh fruit (such as grapes, berries, cherries, and plum and peach wedges) Melt in medium nonstick skillet over medium heat:
6 tablespoons unsalted butter Increase heat to medium-high and add:
1 cup (packed) dark brown sugar
2 tablespoons water Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:
2 1/2 tablespoons dark rum
1 teaspoon vanilla extract
Preparation
Transfer butterscotch to bowl. Serve with crème fra?che, nuts, and fruit.
Crackers with different toppings on would be good...there also not greasy...tortilla wraps with tuna and mayonaise on (with one tortilla on top of each other so there flat) you could also put out a bowl of roses or quality streets so you have something sweet for the end.
Good luck with the party x
Cheese Cake "Diamonds" of course!
5 tablespoons butter or margarine, softened
1/3 cup packed brown sugar
1 cup all-purpose flour
1/4 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
2 tablespoons whipping cream
1 tablespoon lemon juice
2 teaspoons lemon peel
1/2 teaspoon vanilla extract
In a small mixing bowl, cream butter and brown sugar. Add flour and pecans; mix well. Set aside 1 cup for topping. Press the remaining mixture into a greased 8-in. square baking pan. Bake at 350° for 10-12 minutes or until set. Cool on a wire rack.
In another mixing bowl, beat cream cheese and sugar until smooth. Add egg, beating just until combined. Beat in the cream, lemon juice, peel and vanilla. Spread over crust. Sprinkle with reserved topping. Bake at 350° for 20-22 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Cut into diamonds. Refrigerate leftovers. Yield: 16 servings.
mini weenies are great and so are mine meatballs
I went to a jewerly party about a year ago. The cheese and crackers went really fast. So def. cheese! Then maybe like a bread bowl. =]
go to yahoo type in easy fast free recipes