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| | wedding receptionPage 1 of 2 (1, 2) | ok guys here is one that im thinking all the knowlege out there can help me with. i need to cook for a reception of 259 ppl can you guys throw out some menue suggestions along with quantities and recipies. thanks in advance.
atticus | |
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Posted: 2/6/2009 5:31:31 AM | any food dislikes for either the bride or groom?
sit-down or buffet?
formal or informal reception? | |
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Posted: 2/6/2009 5:51:27 AM | bride and groom are both real laid back and they like italian and have also been talking anout having chicken and a second meat with sides.informal all the way....
atticus | |
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Posted: 2/6/2009 6:23:53 AM | | knew I forgot something - hot, cold or combination? | |
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Posted: 2/6/2009 6:38:29 AM | Chicken Cordon Bleu, Sweet Italian sausage, onion, and peppers, sides could be pasta/red sauce, steamed mixed veggies, salad.
All can be premade, hold well in chafing dishes or steam tables, and is fairly inexpensive for large crownds. | |
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Posted: 2/6/2009 7:47:54 AM | | Hi Atticus I was just googling wedding catering recipes on my computer. It has alot of different sites and recipes on here with amounts needed. You might want to just check on there. Hope this helps in your quest. | |
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Posted: 2/6/2009 8:16:38 AM | Is there a budget? Feeding 260 people (I like round numbers) doesn't come cheaply, but you probably want some antipasto, salad, a choice of entrée, sides, dessert. Or just get them all sh*tface stupid and feed them pretzels and beer. (kidding)
I have a few ideas. | |
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Posted: 2/6/2009 11:30:05 AM | so far, we've got
informal
buffet
now we need
budget
hot, cold or combination
and would be nice to know what time the reception is - if it's early afternoon, you'll need to allow more food per person ... if it's around 7:30pm you'll need less as most people will have eaten at home | |
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Posted: 2/6/2009 1:26:30 PM | budget is going to be around 4000$ plus or minus (minus i hope im paying for it lol) def a hot cold combination and reception around 3pm . thanks for everything so far keep em coming.
atticus | |
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Posted: 2/6/2009 2:34:45 PM | What about having spit roasts...different meats with variety salads / vegetables.
Assortment of seafood also......prawns, fish etc....
Anitpasta...assortment salami, olives, marinated vegetables, cheese (assorted) platters
Fruit platters ..cantelope, honeydue, strawberries, watermelon, grapes etc etc
Also - Lasagne - can be made in advance, frozen & heated.
Cannelloni - same
Risotto - various ones u can make.
Snitzels also...fried - then served with a mushroom sauce | |
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Posted: 2/6/2009 4:32:59 PM | | Mostaccioli -- Not too expensive, is filling and you can make a lot. Salad, veggies, rolls. Then you can have/make those huge sub sandwiches cut into a million pieces or finger sandwiches with different variety of meats/cheese. | |
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Posted: 2/6/2009 10:47:30 PM | 1st, Did you actually cook for a lg. number of people before? Do you have at least 5-6 helpers?
Is there a commercial kitchen area (w/ pizza type ovens and steam/boil kettles is best ) that you're going to use along w/ walk in coolers to hold everything?
Stay away from messy finger foods like buffalo wings or ribs.
Basic buffet w/ min. qtys.;
80 lbs. sliced roast beef
80 lbs. Sliced roasted Turkey or Chicken
80+ lbs. Seafood salad (crab/shrimp etc.) everyone usually likes this
condiments/breads (figure 2 med. or 4 sm. sandwiches per person minimum) for all the above and the Bakery needs weeks of advanced notice to have the flour avail..
100 lbs. pasta + various sauces, Gnocchi is easy to cook and comm. canned sauce would work.
80 lbs. meatballs/sausage
50 lbs. commercial type bagged salads w/ asst. dressings
asst. fruit salads, cheeses/crackers etc.
Find a RestaurantDepot.com if there's one near you, or a Sams/BJ's club for everything. | |
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Posted: 2/7/2009 5:45:28 AM | macgiver,
thank you , yes i have cooked for a 250 person crowd before but i did it with very little knowlege 20 years ago. i have the kitchen and materials and the help.i really appreciate the post thank you.
atticus | |
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Posted: 2/7/2009 6:07:40 AM | Lasagne might work for the "hot" ... cold cuts, cheeses, etc.
Is it indoors or outdoors, what season? | |
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Posted: 2/7/2009 6:50:40 AM | I would probably do Lasagna (*can be made ahead of time) and maybe some chicken breasts and mixed vegatables or a big salad as a second choice for people who like a lighter menu. You could even throw in some bake potatoes they are easy and they all get done at the same time.
Chicken breasts can be baked with some garlic, rosemary,paparika and a little butter or olive oil. | |
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Posted: 2/7/2009 7:19:46 AM | | MMMmm... chicken breasts is a good suggestion too. I like making it for crowds with a Thai recipe - Kai Yang - Garlic Chicken - involves some serious cilantro! Spicy and good! | |
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Posted: 2/7/2009 1:00:25 PM | Here are a few recipes for you. I've divided them into categories - meats and pasta, appetizers, salads, desserts. I've shown the servings per recipe but have included 2 different sites you can use to convert to whatever number of servings you want. Recipes that can be served cold or at room temperature are noted at end of recipe.
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
http://www.geocities.com/ritashanty/aconvert3-scroll1.html
MEATS AND PASTA
Three Roasts
Yield: 6-8 servings
3 lb. pork loin roast
3 lb. veal roast
6 lb. turkey breast, butterflied
3 cloves garlic, minced
1/4 cup olive oil
2 tbsp. rosemary, chopped
5-6 slices prosciutto
1 cup dry white wine
1/2 cup heavy cream
In small bowl, combine garlic, olive oil and rosemary. Flatten turkey breast, spread 1-2 tbsp. oil/garlic mixture on breast; top with sliced prosciutto; roll up turkey and tie with string. In heavy frying pan, over high heat, sear all sides of each roast. Place roasts in shallow roasting pan; season with balance of oil/garlic mixture. Roast at 375°F for 2-1/2 hours or until meat is tender. Remove roasts from pan; keep warm. Bring pan juices to gentle boil reducing to half; add heavy cream, heat through and serve with sliced roasts.
Beef Braised in Wine (Stracotto di Manzo alla Piemontese)
Yield: 6-8 servings
3 lb. bottom round roast
1 tbsp. butter
1 stalk celery, diced
1 onion, diced
1 carrot, diced
3 tbsp. olive oil
1/2 cup flour
3 cups red wine
1 cup canned tomatoes
2 cloves garlic, minced
1/4 tsp. freshly ground pepper, or to taste
1/2 tsp. salt, or to taste
Puree tomatoes through food mil to remove seeds; set aside. Dredge beef in flour and sear on all sides in large ovenproof Dutch oven. Remove beef, add vegetables and sauté 3-4 minutes; return beef to pot; add wine and tomatoes; bring mixture to a boil. Remove from heat, cover and bake at 350°F for 3-4 hours or until meat is tender. Remove roast to warm serving platter; reduce juices by half and serve with meat.
Roast Lamb with Rosemary and Garlic
Yield: 6-8 servings
5-6 lb. leg of lamb
2 sprigs rosemary, chopped
3 cloves garlic, minced
4 tbsp. olive oil
In small bowl, combine rosemary, garlic and olive oil; set aside. Cut small slashes in lamb; fill with rosemary mixture; rub remaining mixture over lamb. Roast at 400°F for 2-3 hours.
Stuffed Roast Lamb with Rosemary and Garlic
Yield: 10-12 servings
5-6 lb. leg of lamb, butterflied
2 sprigs rosemary, chopped
3 cloves garlic, minced
4 tbsp. olive oil
12 slices prosciutto
1 cup dry white wine
In small bowl, combine rosemary, garlic and olive oil. Spread mixture even over butterflied lamb; layer with prosciutto; roll up and tie. Place in shallow roasting pan; add white wine. Bake at 400°F for 2-3 hours, basting occasionally.
Chicken Milanese
Yield: 4 servings
Sauce and pasta
1/2 cup butter, unsalted
4 garlic cloves, minced
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
1/4 tsp. black pepper, to taste
1/2 tsp. salt
8 cherry tomatoes, halved
1/4 cup spinach, chopped
8 roasted garlic cloves, minced
1 20-oz pkg. tortellini, cooked according to package directions
Chicken
4 boneless, skinless chicken breasts
1/2 cup flour
3 large eggs
1/4 cup milk
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, grated
3 tsp. fresh parsley, chopped
1-1/2 tsp Italian seasoning
1 tbsp. garlic, chopped
1/4 tsp. black pepper
4 tbsp. extra virgin olive oil
4 lemon wedges
Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately 1/2" thick. Whisk eggs and milk together in a flat-bottomed bowl. In small bowl, mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper; transfer to a flat plate. Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside. Melt butter in sauce pan over medium heat. Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken. Add roasted garlic, pepper and salt. Stir until well blended. Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently. Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF. Add cooked, drained tortellini pasta to sauce and blend well. Transfer chicken to a large platter and serve with hot, creamy tortellini. Garnish with fresh parsley and lemon wedges.
Lasagna
Yield: 10-12 servings
2 lbs. lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 tsp. oregano
1 tsp. Italian seasoning
2 tsp. dried basil OR 1 tsp. fresh
3/4 tsp. salt
3/4 tsp. freshly ground pepper
1 can (28 oz.) Italian tomatoes
1 can (5-1/2 oz.) tomato paste
1-1/2 cups spaghetti sauce
1 tbsp. soy sauce
1 pkg. (500g) lasagna noodles – can use oven-ready
1-1/2 lbs. mozzarella cheese, grated
1/2 cup grated Parmesan cheese
In large skillet or Dutch oven, brown the ground beef and drain off excess fat. Add onion, garlic, oregano, Italian seasoning, basil, salt, pepper, tomatoes and their juice (break up tomatoes a little with a spoon), tomato paste, spaghetti sauce and soy sauce. Bring to a boil and simmer for 30 minutes, stirring occasionally. If using regular noodles, cook in large pot of boiling water for 5-8 minutes. Drain and cover with cold water until ready to use. In a 9” x 13” deep baking dish, spread 1/3 of the meat sauce, cover with a layer of lasagna noodles, and then a layer of mozzarella cheese. Repeat this procedure twice until there are 3 layers. Sprinkle Parmesan cheese on top and bake for 45 minutes in a 350°F oven. Remove from oven and cover with foil. Let rest for 20 minutes before serving.
Sicilian Pasta with Tiny Meatballs
Yield: 8 servings
Gemelli, the Italian word for twins, is a wonderful pasta shape made of 1-1/2” pasta strands twisted together. It's available at Italian grocery stores but you can substitute regular spaghetti if you like.
Sauce
2 tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cans (28 oz.) whole tomatoes in juice
3 tbsp chopped fresh basil
coarse salt and freshly cracked black pepper
Meatballs
oil, for baking sheet
1/3 cup fresh breadcrumbs
2 tbsp. milk
3 tbsp freshly grated Parmesan cheese
2 tbsp. finely chopped onion
2 tbsp. chopped fresh basil
1 large egg yolk, beaten to mix
1 small garlic clove, minced
coarse salt and freshly ground black pepper
1/2 lb. sweet Italian sausages, casings removed
1 tbsp. pine nuts, toasted and chopped
1 tbsp. dried currants, chopped
1-1/2 lbs. gemelli or other long pasta shape
Sauce
Heat oil in heavy large pot over medium-low heat; add onion and sauté until golden, about 10 minutes. Add garlic and stir for 1 minute. Add tomatoes with juices and 2 tbsp. basil and bring to boil. Reduce heat, breaking up tomatoes with fork. Simmer until sauce thickens, about 1 hour. Mix in remaining 1 tbsp. basil; season to taste with salt and pepper. Set aside.
Meatballs
Preheat oven to 350°F. Lightly oil baking sheets; set aside. Mix crumbs and milk in medium bowl. Let stand 5 minutes. Mix in Parmesan, onion, basil, egg yolk, garlic and pepper. Add sausage, pine nuts and currants and blend well. Using wet hands, form mixture into 1/2" balls; place on baking sheets. Bake for about 30 minutes or until meatballs are light brown and cooked through. You’ll need to shift the pans in the oven halfway through cooking time. Gently stir meatballs into sauce. Bring sauce and meatballs to a simmer. Cook gemelli in a large pot of boiling salted water until just tender but still firm to bite. Drain and mound on a platter. Spoon the sauce and meatballs over the pasta.
Veal Marsala (Vitello alla Marsala)
Yield: 8-9 servings
18 pcs. veal, pounded gently with food mallet
1 cup of marsala wine – dry or sweet according to preference
whole or white flour
2-3 tbsp. capers
juice of 1 large lemon
2 tbsp. coarsely chopped fresh parsley
salt and pepper to taste
Over medium heat, warm several tbsp. olive oil in a large pan for a few seconds, being careful not to burn the oil. Generously coat veal pieces with flour and place in pan, turning occasionally; sprinkle with salt and pepper; add lemon juice. When the veal is essentially cooked, carefully pour marsala wine over it, stirring the mixture gently. Allow alcohol to evaporate as sauce thickens – may take 2-3 minutes. Add the parsley when it's almost done. If you prefer a thicker sauce, add a little flour. Add capers or sprinkle them over the chicken as a garnish.
Roasted Turkey Breast Stuffed with Herbs
Yield: 12 servings
4 lbs. boneless turkey breast with skin
1/2 cup chopped fresh flat-leaf parsley
2 tbsp. chopped fresh rosemary
2 cloves garlic, minced
1 tbsp. grated lemon zest
salt, optional
freshly ground pepper to taste
1 tsp. olive oil
cooking spray
1 cup dry white wine OR 1/2 cup chicken broth or water
3 tbsp. fresh lemon juice
Rosemary sprigs for garnish
lemon slices for garnish
Preheat oven to 375°F. If you butcher has not already done so, open the turkey breast and flatten it to look like a large veal cutlet. In a small bowl combine parsley, rosemary, garlic, and lemon zest. Rub the herb mixture on the inner side of the turkey and season with salt (if using) and pepper. Roll up the turkey breast and tie securely with string. Spray a large heavy casserole with cooking spray and place over medium-high heat. Add the olive oil and when hot, brown the turkey breast on all sides until golden, about 6-7 minutes per side. Add the wine and cook, stirring, until wine is reduced to about 1/4 cup. Add the lemon juice. Cover the casserole with aluminum foil and place in the oven and bake for 1 hour, basting twice with pan juices. Remove foil and continue to roast for another 40-50 minutes, basting occasionally, until an instant-reading meat thermometer reaches 170°F. Remove from oven and transfer turkey to a carving board or plate to rest for 10 minutes. To serve, cut the string and remove the skin from the turkey breast. Slice thinly and arrange on a heated serving platter. Garnish with rosemary sprigs and lemon slices.
APPETIZERS
Traditional Italian Antipasto Platter
An antipasto platter is comprised of a selection of Italian meats and cheeses, which is augmented by marinated vegetables and dressed with simple balsamic vinaigrette. After arranging the ingredients on a large platter, drizzle the antipasto with a bit of olive oil and balsamic vinegar. To top it all off, sprinkle the antipasto with a bit of salt and freshly cracked black pepper.
Ingredients for Italian Antipasto Platter
cherry or grape tomatoes
marinated roasted red bell peppers
marinated artichoke hearts
peperoncini peppers
mozzarella
provolone
salami
ham
olive oil
balsamic vinegar
salt
pepper
Asparagus in Prosciutto
Yield: 20 servings
20 fresh asparagus spears, cleaned and trimmed
20 slices young prosciutto, thinly sliced
5 tbsp. mayonnaise
5 cloves garlic, minced
1 baguette, sliced into 1/4 - 1/2” slices, lightly toasted
In a shallow pan filled with salted water and over medium heat, cook asparagus until just tender. Take them off heat and drain water. Pour cold water over them continuously to stop cooking process. Set them to dry on paper towels to dry. Take each asparagus spear and wrap a slice of prosciutto around it. Set aside until needed. In a medium bowl, combine mayonnaise and garlic. Serve sauce in a dipping sauce dish and place in the center of a large platter. Arrange asparagus around it. Serve.
Prosciutto-Wrapped Breadsticks with Fig Dip
Yield: 18 servings
1/4 cup of finely chopped stemmed dried black figs
2 tbsp balsamic vinegar
1/4 cup water
1 tsp. sugar
1/2 tsp. Dijon Mustard
1/2 tsp. fresh lemon juice
2 tbsp. fresh chives, chopped
18 slices prosciutto, thinly sliced
18 breadsticks
Add dried black figs to a sauce pan and add in the balsamic vinegar, water and sugar and bring to a boil. Once it has boiled reduce heat and simmer until thick. Pour the fig mix into a blender; add the Dijon, lemon juice and chives and pulse until coarsely mixed together. Spread one side of Prosciutto ham slice with fig spread, fold lengthwise and wrap around breadstick. Repeat until all breadsticks have been wrapped.
Bocconcini and Sundried Tomatoes
Yield: 4-6 servings
20 plain toast rounds, squares or triangles – one brand is Grissol
1/4 cup sundried tomatoes, julienned
2 tbsp. fresh basil, chopped or 2 tbsp. dried basil
1/4 cup olive oil
salt and freshly ground pepper to taste
5 pcs. bocconcini cheese, cut into 4 equal sections
In a bowl, mix dried tomatoes, basil, olive oil, salt and pepper. With a cooking brush, lightly brush the oil mixture on the rounds. Top with one section of bocconcini cheese. Cover with the dried tomato and basil mixture; season with salt and pepper.
Bruschetta
Yield: 6-8 servings
2 tbsp. olive oil
1 tbsp. minced garlic
2 red onions, cut into a small dice
12-15 fresh basil leaves, cut into chiffonade
1 tbsp. balsamic vinegar
3 large tomatoes, diced
8 oz. fresh buffalo mozzarella, cut into small cubes
1 loaf Italian bread, sliced
1/4 cup olive oil
salt and pepper to taste
Heat 2 tbsp. olive oil in a pan over medium heat; add the garlic and onion and sauté for 2-3 minutes. Add salt, pepper, and basil and sauté for 1 minute. Add balsamic vinegar and tomatoes and cook for 2 minutes. Remove the pan from the heat and add the mozzarella cheese to it. Do not let the cheese melt. Cut the bread into slices and brush them generously with olive oil and bake at 350°F about 5 minutes or until golden. Top each slice with a spoonful of the tomato mixture and serve.
Goat Cheese Stuffed Tomatoes
Yield: 4 servings
1 log (5.5 oz.) goat cheese flavored with garlic & herbs
8 small tomatoes
3.5 oz crème fraîche
1 tsp. fresh chopped basil
Wash and dry the tomatoes. Remove the top of the tomato and dig out the seeds with a teaspoon. Salt the inside of the tomatoes and place them upside down to let them drain. In a mixing bowl, blend together the goat cheese, crème fraîche, and fresh basil. Fill tomatoes with the mixture; season to taste with fresh ground pepper. Served chilled
Salmon (smoked) Cream Cheese Canapé Entree
smoked salmon
cream cheese
baguette
Cut baguette, white or whole wheat in canapé style slices. Spread the cream cheese; add slice of smoked salmon.
Marinated Mushrooms
Yield: 8 servings
1/4 cup pure olive oil
fresh parsley in 50 ml of water
1 small onion, sliced
1 garlic clove, minced
1 bay leaf
1/2 tsp. each dried thyme and salt
1/4 tsp. pepper
pinch ground cloves
1 lb. small mushrooms
In medium pan, stir together olive oil, water, parsley with water, onion, garlic, bay leaf, thyme, salt, pepper and cloves. Bring to a boil over medium-high heat; cook 2 minutes. Stir in mushrooms; cook 15 minutes over medium heat. Let cool in marinade and refrigerate. Serve at room temperature. Keeps up to 4 days in the refrigerator.
Salmon with Sesame Seeds
smoked salmon filet
white sesame seeds
black sesame seeds
mayonnaise
small chervil leaves
Cut the salmon filet in small cubes. Using a plate, mix the white and black sesame together, press one side of the salmon into the sesame seeds letting it stick to 1 side. Place cube on a plate or spear with toothpick; dab a small bit of mayonnaise and top with chervil leaf.
Baked Italian Brown Rice Balls
Yield: 18 servings
Rice balls:
1-1/3 cups brown rice
2-2/3 cups water
2 tsp. olive oil
3 eggs
4 oz. mozzarella cheese, chopped into 1/8” cubes
3 tbsp. fresh grated Parmesan cheese
1/4 cup fresh basil leaves, chopped, lightly packed
1 jalapeño pepper, seeded and finely minced, optional
2 cloves garlic, minced or crushed
1/2 tsp. sea salt
1/4 tsp. cayenne pepper
Coating
2 eggs
2 tsp. olive oil
1-1/2 cups bread crumbs
fresh ground black pepper
olive oil for baking
Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. In a large bowl, mix together the other ingredients for the rice balls. Stir in the cooled rice until all the ingredients are combined. Preheat an oven to 400°F and grease the bottom of a glass baking dish with a generous layer of olive oil. In a small bowl, whisk together the eggs and olive oil for the coating. In another small bowl, stir together the bread crumbs with plenty of ground black pepper. Wet your hands, and shape the rice mixture into 2” balls. Dip each rice ball into the egg and oil mixture; then roll around to coat in the bread crumbs. Transfer to the baking dish and bake for 15-20 minutes until the bottoms are golden brown. Turn over and bake for another 10-15 minutes. Drain on paper towel, and serve hot.
SALADS / FRITTATAS
Italian Greens with Lemon
Yield: 4 servings
3 tbsp. extra virgin olive oil
3 cloves garlic, minced
3 cups rapini, roughly chopped
3 cups escarole, roughly chopped
3 cups radicchio, roughly chopped
1 tbsp. lemon zest
juice of 1 lemon
sea salt and freshly cracked black pepper
Blanch rapini in boiling water for 30 seconds. In a large sauté pan, over high heat, add the olive oil and garlic and sauté for 1 minute. Add the blanched rapini, escarole and radicchio and continue to sauté until they begin to wilt, about 2 minutes. Add the lemon zest, juice and salt and pepper to taste.
Sicilian Penne Salad
Yield: 4 servings
Salad
1/3 lb. penne pasta, cooked al dente
1 small red bell pepper, julienned
1 small white onion, julienned
1 cup small broccoli florets
1/4 cup Sopressatta, sliced and julienned – Italian dry-cured salami
1/4 cup dry cured black olives, pitted
2 tbsp. peperoncini, sliced – marinated Italian peppers
Dressing
2 tbsp. chopped garlic
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 tsp. dried basil
2 tsp. dried oregano
1/2 tsp. ground black pepper
1/3 cup grated Parmigiano Reggiano
In a large bowl, combine all salad ingredients. In a small bowl, combine all dressing ingredients. Pour the dressing over the salad, toss and refrigerate overnight. Serve on large leaves of lettuce and garnish with fresh basil.
Leek and Zucchini Frittata
Yield: 54 appetizers
3 large leeks, chopped (white part only)
3 tbsp. olive oil
4 medium zucchini, sliced
2 bunches green onions, chopped
3 tbsp. minced fresh basil or 2 tbsp. fresh oregano
6 tbsp. minced fresh flat-leaf parsley
12 eggs
1/2 cup sour cream or yogurt
1-1/2 cups shredded Monterey Jack or Jarlsberg cheese
3/4 cup shredded Asiago or dry Jack cheese
Preheat the oven to 350°F. In a large frying pan, sauté the leeks in oil until soft; remove from the pan to a bowl. Add the zucchini and sauté until crisp tender; add the onions and sauté 1 minute and add to the leeks. Mix in the basil or oregano and parsley and set aside. Beat the eggs until light and mix in the sour cream, Jack cheese, half the Asiago or Parmesan and the vegetable mixture. Pour into a greased 10” x 15” pan. Sprinkle with remaining Asiago or Parmesan cheese. Bake for 25 minutes or until set. Cut in squares. Serve warm or at room temperature.
Variation: Red Pepper and Green Onion Frittata - instead of the leeks and zucchini, substitute 4 red peppers, seeded and diced, 2 red onions, chopped, and 2 bunches green onions, chopped. Sauté as directed in the recipe for the leeks and zucchini.
Tomato Salad
Yield: 3-4 servings
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tbsp. cider vinegar
2 tsp. mustard, prepared
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 clove garlic, minced
6 small ripe tomatoes, sliced
Combine the first 8 ingredients, mixing well. Place tomato slices in serving bowl, and pour dressing over all. Cover and let stand at room temperature 20 minutes before serving.
Sunshine Salad
Yield: 4 servings
1/4 cup slivered almonds
6 bacon slices, chopped
6 cups mixed greens
20 Kalamata black olives
1/2 red bell pepper, julienned
1 cup croutons, preferably garlic and herb or butter and garlic flavour
1 tsp. honey Dijon mustard
1 tsp. white wine vinegar
1/4 cup vegetable oil
salt and freshly ground pepper to taste
4 hard boiled eggs, peeled and sliced
6 oz. double crème Brie
In a pan over medium heat, toast almonds on both sides. Remove almonds from pan and set aside. In the same pan, over high heat, cook bacon until crispy. Put cooked bacon on some paper towels to remove as much grease as possible; set aside. In a bowl, mix the lettuce, olives, almonds, bacon, pepper and half the croutons. In another bowl, whisk together the mustard, vinegar and oil; add salt and pepper to taste. Pour over salad and toss. Sprinkle the rest of the croutons and the egg slices over each plate of salad. Slice the brie into equal portions and top each salad portion with a wedge of cheese.
White Bean Salad
Yield: 12 servings
1 lb. Great Northern or small white beans
salt and freshly ground black pepper
1/3 cup lemon juice
3 tbsp. white wine vinegar
1/4 cup olive oil
1 tbsp. Dijon mustard
3 garlic cloves, minced
1 red onion, chopped
1/4 cup chopped preserved lemon, optional
1/3 cup minced flat-leaf parsley
1/2 cup sun-dried tomatoes, diced (rehydrate in hot water to soften)
Garnish:
1 cup each red and gold cherry tomatoes; halved
Optional: 4 cooked split chicken breasts; cut in 1/2” strips.
Place the beans in a large pot, cover with water at least 2” above the beans and let soak for 8 hours. Drain, add fresh water, season with salt and pepper, and cover and simmer 30-40 minutes, or until tender; drain. Mix together a vinaigrette of lemon juice, vinegar, oil, mustard, garlic, preserved lemon, and onion. Toss and chill. At serving time, sprinkle with parsley and tomatoes, tuck in greens, and garnish with cherry tomatoes and chicken.
Green Beans and Pine Nuts
Yield: 12 servings
3 lbs. slender green beans, ends removed
3 tbsp. olive oil
1 tbsp. minced fresh tarragon or dill
6 tbsp. toasted pine nuts
In a large saucepan, cook the beans in boiling salted water until tender; drain and toss with oil, herbs, and nuts. Serve hot or chilled.
Italian Potato Salad
Yield: 4-6 servings
6 potatoes, boiled whole and drained
1 stalk celery, thinly sliced
1/2 cup cucumber, peeled and sliced
1/2 cup ripe olives, pitted and diced
2 tbsp. minced onion
1 clove garlic, minced
1/4 cup wine vinegar
1/2 cup vegetable oil
2 tbsp. parsley, minced
1/8 tsp. oregano
1/4 tsp. freshly ground pepper, or to taste
1/2 tsp. salt, or to taste
When potatoes are cool; cut into thick slices; place in large serving bowl. Add remaining ingredients and gently toss to mix. Cover and chill before serving.
Zucchine In Agrodolce (Sweet and Sour Zucchini)
Yield: 10-12 servings
3 tbsp. olive oil
4 medium zucchini, thinly sliced
2 cloves garlic, crushed
1 tbsp. vinegar
1/4 cup water
salt and pepper to taste
3 tbsp. pine nuts
In a large skillet, heat oil and sauté garlic for 2 minutes. Add zucchini and sauté on both sides until golden. Sprinkle with pine nuts, raisins, and salt and pepper to taste and simmer for 3 minutes. Mix vinegar with water and pour into skillet; cover and simmer slowly until zucchini is tender, about 10 minutes. Discard garlic; cool and serve at room temperature.
Italian Rice Salad
Yield: 4-6 servings
2 cups cooked Arborio rice
5 tbsp. olive oil
1 onion, diced
3 tomatoes, peeled and diced
2 tbsp. white wine vinegar
juice of 2 lemons
1/2 cup white wine
1 tsp. mustard
1 cup black olives, chopped
Heat 2 tbsp. oil in large frying pan; sauté onions until soft; add wine vinegar; cook until evaporated. Add lemon juice, olives, mustard and remaining 3 tbsp. oil; simmer 30 seconds. Pour over rice. Cool and serve at room temperature.
DESSERTS
Wanda (bow ties of fried dough dipped in powdered sugar) and sugar-coated almonds are traditional Italian wedding foods and favours.
Wanda - Italian Bow Ties
Yield: 24 servings
1 cup flour
2 tbsp. melted unsalted butter
2 tbsp. granulated sugar
1 egg
2 tbsp. Italian brandy or rum
1 tsp. vanilla
pinch salt
oil for deep frying
confectioners’ sugar
Sift the flour, sugar and salt together into a medium sized mixing bowl. Slowly add the liquid ingredients into the flour stirring to avoid lumps. Mix well. Form into a ball of dough, and lightly knead for 1-2 minutes. Cover with plastic wrap or a damp linen towel and let sit for 1 hour. If a crust forms while the dough is resting, knead it again until smooth before rolling out. Roll out onto a lightly floured surface until very thin. Cut into strips about 6-8” long and 1/2" wide and gently bend the strip of dough into a knot. Fry in oil heated to 375ºF until golden. Watch them towards the end. They quickly turn from golden to overcooked! Place on a plate covered with paper towels to drain oil. Lightly dust with bowties with confectioners’ sugar. .
Zeppole
Yield: 24-36 cookies
1/3 cup white wine
2 cups water
pinch salt
2 cups flour, sifted
olive oil, for frying
2 tsp. powdered cinnamon mixed with 1 cup sugar
Put wine and water in a pot; bring to almost a boil – it shouldn’t come to a full boil. Add the flour all at once and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the heat. Place on kitchen counter surface. Knead by pounding with a rolling pin for 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your finger. Pull off small pieces of dough; rub the dough between your hands and pinch ends together to make small rings. Heat the oil and fry the zeppole a few at a time. Prick balls with a skewer as they fry, so the dough will bubble out and they become crunchier and more golden. Drain on paper towels. Dredge them in the cinnamon-sugar mixture. Serve hot or cold.
Pastiera
Yield: 12-14 servings
1 quart of milk
butter for pan
1 dozen large eggs
1 lb. egg noodles
1 cup sugar, or more to taste
1 large whole milk ricotta
In a bowl, mix the eggs, milk and sugar. Cook the egg noodles in salted water to al dente stage. Butter a lasagna pan then add the cooked noodles. Pour in the egg custard. By spoonfuls, drop in the ricotta in rows across the top. Bake at 350°F until the ricotta melts and the custard is set. Serve at room temperature.
Italian Chocolate Spice Cookies
Yield: 12-14 dozen cookies
10-12 cups flour
1-1/2 cups Crisco or other shortening
1-1/3 cups sugar
2 pkgs. yeast dissolved in 1/2 cup very warm water
12 tsp. baking powder
1 regular-size box raisins
1 pkg. (regular size) chocolate chips
4 tbsp. cocoa
1 can Hershey syrup (regular-size)
3 tsp. cinnamon
3 tsp. nutmeg
3 tsp clove
3 tsp ginger
buttermilk - about 2/3 pint - as needed
nuts - as many as you'd like
Mix everything together. Line cookie sheets with aluminum foil and drop teaspoonful of dough onto prepared sheet. Bake at 400°F about 10 minutes. Watch carefully. Add thin white glaze when cool.
Tiramisu
Yield: 14-16 servings
1/2 cup cocoa
42 ladyfingers
1/4 cup rum
1 tbsp. lemon zest
8 egg yolks
1/2 cup granulated sugar
1-1/2 lb. Mascarpone cheese
2 cups espresso
4 egg whites
In small bowl, beat egg whites until stiff but moist peaks form; set aside. In large bowl, blend egg yolks and sugar; add Mascarpone and continue to beat until thick and creamy. Add lemon zest; gently fold into egg whites. In small bowl, mix rum and espresso. Dip 21 ladyfingers into rum mixture and place in 13” x 9” baking pan to make a single layer to cover bottom; cutting to fit snugly. Spread 1/2 of cheese mixture over top, sprinkle with 1/4 cup cocoa; repeat with remaining ladyfingers, cheese and top with remaining 1/4 cup cocoa. Refrigerate overnight.
Note: Best if made 1 day in advance.
Biscotti
Yield: 36-42 cookies
1/2 cup vegetable oil
3 eggs
1 cup white sugar
1 tbsp. baking powder
3-1/4 cups all-purpose flour
1 tbsp. anise extract OR 3 drops anise oil **
Preheat oven to 375°F. Grease cookie sheet or line with parchment paper. In medium bowl, beat oil, eggs, sugar and flavouring until well blended. Combine flour with baking powder; stir into egg mixture to form heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto prepared cookie sheet; press down to 1/2” thickness. Bake for 25-30 minutes or until golden brown. Remove from baking sheet to cool in baking rack. When cookies are cool enough to handle, slice each one crosswise into 1/2" slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6-10 minutes on each side. Slices should be lightly toasted.
Variations:
Chocolate: Add 1/4 cup cocoa powder to flour mixture.
Chocolate chip: Add 1/4 cup cocoa to flour mixture and 1/4 – 1/2 cup chocolate chips dough.
Coconut: Add 1/2 cup toasted coconut to dough.
Nuts: Add 1/2 cup chopped or sliced nuts to dough.
Dried Fruit: Add 1/2 cup dried fruit to dough.
** Can use any flavouring – lemon, vanilla, almond, coffee, espresso, etc. to replace the anise. | |
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Posted: 2/7/2009 1:22:32 PM | WOW! OP, why not just hire Classic to come and cook for you?? She'd be worth every cent!!  | |
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Posted: 2/7/2009 7:39:23 PM | ya know that sounds like a plan lol she knows her stuff and i am extreemly gratfull that she took the time to help me ..classic def has my admiration.
atticus | |
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Posted: 2/7/2009 8:55:07 PM | That's quite the menu, CC. I'll just sit here quietly in the corner now. Can't top that.  | |
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Posted: 2/7/2009 10:11:21 PM | why not just hire Classic to come and cook for you??
Wash your mouth out gf - got out of the catering business after too many years to mention and don't plan on getting back into it. Only thing I will do are 2 wedding cakes if my brats ever decide to tie the knot. | |
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Posted: 2/7/2009 11:20:59 PM | | Heehee... I suspected you might be adverse to this but all the same you know its a compliment. We are all just very lucky to have you around here to help - which you always do. | |
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Posted: 2/8/2009 1:02:18 AM | | The best wedding food I ever ate was mashed potatoes, with options of sour cream, chives and bacon bits, but the kicker was a black caviar. I wanted to stay at the potato table all night. 'Course I had to venture to the champagne station every few minutes. | |
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Posted: 2/22/2009 6:17:55 PM | | alfredo spinach manicotti, lasagna, stuffed mushrooms, | |
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