Can I pick your culinary brains? (Christmas Bash)

[Cruella DeVilla]

Planning a litle soirre over the Christmas holidays with some friends and as I have not seen some of them for sometime I want to make it a good get together. I will have plenty of bubbles and nice wines and everysort of spirt imaginable to throw together a few cocktails but I am looking for ideas for food, mainly finger type foods.

I don't want the sausage roll/sausage on a stick type of food as I am looking for the do to be a wee bit poshesr so any suggestions would be gratefully received.

Of course I don't have access to M&S/Tescos etc or the likes so no cheating for me!

I pinched a couple of Jamie Olivers idea on his latest advert with the prawn on a gem heart leaf and a wee dollop of cocktail sauce, this is the kind of idea I am looking for...

Need some little sweet nibbles too.

Please help

http://www.orlando-guide.info/forums/Data/cruella devilla/200791918498_eating-24.gif

[Ray&Sarah]

Prunes wrapped in bacon, usually hav those at my hubbys christmas do which his bosses wife puts on.[msnsmile2]

[Ray&Sarah]

Or how about:

1.Figs in a blanket: wrap quartered fresh figs with Parma ham and secure with a cocktail stick. Sprinkle over some olive oil and balsamic vinegar, then heat the grill to maximum and grill for 3-5 minutes, turning the figs halfway through cooking. To serve, drizzle over more olive oil and season with freshly milled pepper.
2. Make the whole thing edible by using grissini, spreading one end with cream cheese, then rolling it in toasted sesame seeds.
3.Slit open softened prunes almost all the way through, and stuff with mango chutney, then wrap in bacon and secure with a stick. These are easy to make and can be prepared way in advance. You can either grill them or bake them. When you’re ready to serve them, dust with cayenne pepper.

[DiannaUK]

Smoked salmon pancakes are good.

Get some very thin slices of smoked salmon and arrange them into 3-4" squares. Get some cooked prawns, horseradish sauce, black pepper, squirt of lemon juice and some double cream and mix together and then place a generous dollop on to the smoked salmon squares and roll into a pancake shape (or a cornet shape is nice too).

Delicious!

[Cruella DeVilla]

Thanks Sarah, I had Devils on horsebacks or is it or angels on horsebacks when I had dinner with the lord Mayor of Leicester a few years ago....long story! Everyone was turning there nose up and they actually were not that bad, they were served after dessert and people were like what the heck is this! The second suggestions sound interesting, might have to have a dummy run!

[Lynnes]

Puff pastry layered with pesto mozarella salami or any such meat sundried tomatoes and pine nuts. Baked in the oven and then cut into squares. Georgeous

[Macka]

It depends how much time you want to spend CDV.

You could do small terrines filled with smoked haddock and bacon pieces in single cream. I could get you the recipe for these, one of my favourites They're utterly delicious and small, so ot finger food but they go down a storm. (you need small spoons or forks though).

Or

Nice sliced wholemeal bread,cut the crusts off, sprinkle lemon juice sparingly over it, spread cream cheese over, lay smoked salmon all over, then roll up like a cigarrette, slice up, salmon cartwheels! (easy sushi if you like)

or

Chicken chunks, stir fried golden brown in Honey, with a piece of pepper or other veg on cocktail sticks, a real change to cocktail sausages.

[E. Cosgrove]

Chicken livers wrapped in bacon on a cocktail stick are devine although not everyone is partial to liver, as for the rest I'm afrraid it's M+S or Sainsbury's for me, sorry I can't be of more help[msnsad]

[Cruella DeVilla]

Oh I am salivating at the minute, thanks for the ideas guys, keep them coming!

I have plenty of time to prepare Paul, so if you find some spare time I would appreciate the full recipe and any other ideas you might have. It does not have to be finger food but anything you can eat easily without the need to sit down at the table.

[LiesaAnna]

Auntie Nan's Ham & Asparagus Spirals Recipe #99154
My sister introduced me to these. They are always a big hit at buffets. Costco is a good place to get the supplies for these, as they sell almost all the ingredients (except maybe the squeeze cheese) in large quantities and at a decent price. These are also good just as a sandwich wrap. ;) Ingredient amounts are approximate, varying according to taste and quantities desired.
1 package 10-inch flour tortillas (burrito size)
8-16 ounces cream cheese, softened (amount will depend on taste)
1 lb fresh spinach, prewashed and stems removed
1 lb sliced lean ham
1 (8 ounce) can processed cheese (in aerosol squeeze can, such as Nabisco EZ Cheese)
1 (2 lb) jar pickled asparagus spears, drained

We don't know how many servings this makes. If you do, tell us. Change size or US/metric
Change to: US Metric

30 minutes 30 mins prep

Lay a tortilla on a flat work surface, then spread with cream cheese, covering to the edge.
Spread a single layer of spinach on top of the cream cheese, then a layer of ham.
On the side closest to you, place an asparagus spear and a single line of squeeze cheese; roll it up and place seam side down.
If desired, these can be carefully rolled up and sealed in plastic wrap at this point, and refrigerated for a few hours or up to overnight.
When ready to serve, cut into 3/4"-1" slices.
Lay flat on a serving tray and serve immediately.
Refrigerate leftovers.

Crab-Asparagus Lettuce Rolls Recipe #64116
Can be made small for appetizer or larger for luncheon or serve mix and lettuce cups separately for the diner to put together. Entry for RSC spring. (chill time 1 hour).
1 lb crabmeat, real or imitation
1/2 lb asparagus, nice thin spears,divided
2 medium fresh s[bad language filtered out]ed carrots, grated
2 medium fresh tomatoes, seeded and diced
1/4 teaspoon dried dill weed
1 teaspoon salt
1/8 teaspoon cayenne pepper
lettuce leaves (iceberg or romaine works well)
100 g pecan halves, divided
kosher salt
cayenne pepper
parmesan cheese, finely grated (optional)
Dressing
1/2 cup ricotta cheese
2-3 tablespoons cucumber-dill salad dressing (the thick kind, consistency of mayonnaise)
1 teaspoon sesame oil
1/2 lemon, juice of
1/4 teaspoon dried dill weed
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

12-24 servings Change size or US/metric
Change to: servings US Metric

30 minutes 30 mins prep

Combine all dressing ingredients in food processor or blender; blend until smooth and the consistency of a mayonnaise based dip.
Cover and set aside in the refrigerator.
Pour the pecan halves on a tray and toast, 7 or 8 minutes; remove from oven and sprinkle with kosher salt and cayenne pepper to taste.
Set aside to cool, when cool, coarse chop 1/4 cup, leave the rest whole.
Break tough ends off asparagus; steam for 3 minutes, just until tender crisp, there should be lots of crunch left.
Plunge into ice water; slice all but 12 spears into 1/4 inch pieces.
S[bad language filtered out]e the carrots and grate, seed and dice the tomatoes.
Rinse the crabmeat and thourghly dry on paper towel, squeezing out the moisture.
(If using imitation, chop into small pieces.) Combine crabmeat, chopped asparagus, grated carrots, diced tomatoes, chopped pecans, dried dill weed, salt and cayenne pepper; mix well.
Add 1/2 of the dressing to the crabmeat mixture.
Use only enough dressing to hold the mixture together.
The mixture should be fairly dry, not runny.
Reserve the rest of the dressing to use as a dip for the lettuce rolls.
Wash and separate lettuce leaves, dry as much as possible, best dried in a spinner.
Place 1 to 2 tablespoons of crabmeat mixture in lettuce cup and roll as tightly as possible appetizer size, use toothpicks if necessary, or leave open if you wish.
Repeat until all filling mixture is used.
Place on serving platter and sprinkle with grated Parmesan cheese, if using.
(I like to grate the Parmesan w

[Macka]

We're doing something similar for New years eve. No fancy dress party this year so the SS uniform won't be needed [msnsad].

Just the four of us so we're looking for something a bit posher than the usual party fayre CDV. (Not that there's anything wrong with sausages and cheese and pineapple on sticks, I luv 'em.[msnsmile2])

I've already got a few ideas from here too.

We may do a clam chowder, you could do that in a large bowl and let people help themselves, nice chunks of crusty bread and soft butter on the side. Absolutely blinkin delicious.[msnwink]

[luckylady]

I have been to a party in Orlando, the hostess used this company not for all the food, but for some/ was delivered to the door The quality and presentation was excellent
[website link edited]
just a thought, maybe a helping hand[msnwink]

[Macka]

You could consider fireworks too CDV, just a couple really gets people moving again if thigs Lull after eating.

Don't tell them you have them.

If you fancy a few fireworkd, let me know. I can help you there.[msnwink]

[LiesaAnna]

<span style="color:green">Salmon Tarts</span id="green">
From Donna Pilato, <span style="color:red">found on the net</span id="red">
This is a very simple appetizer that will leave your guests asking for the recipe.
INGREDIENTS:

1 package pre-baked mini tart shells
fresh salmon spread purchased from your deli or bagel shop
1 bunch fresh chives
PREPARATION:

Using pastry bag and decorative tip, fill tart shells with dollop of salmon spread. Top each with a few snips of fresh chives. Serve
---------------------------------------------------------------------

<span style="color:orange">Glazed Turkey Sausage Squares</span id="orange">

Serves:
Ingredients:
2 Beaten egg
1/3 c Chutney finely chopped
1/3 c Apple jelly
3/4 lb Bulk pork sausage
2 lb Ground turkey
1/2 c Fine dry bread crumbs
2 Minced/pressed cloves garlic
1 Fine chopped large onion
3/4 ts Pepper
1 ts Ground allspice
2 ts Ground coriander
2 ts Dry mustard
2 ts Salt
1/3 c Raisins

--------------------------------------------------------------------------------
Instructions:
In a large bowl, mix eggs, salt, mustard, coriander, allspice, pepper, onion and garlic; blend in bread crumbs, turkey and sausage.
Press meat mixture into an ungreased 10 x 13 inch rimmed baking pan.
Bake in a 425 degree oven for 20-30 minutes or until firm and browned at edges.
Let cool on a wire rack for 10 minutes.
Holding meat, tip pan to drain off fat.
In a small pan over medium heat, melt jelly with chutney; spread over meat.
Cut into 1 inch squares, top each with a raisin, and serve warm.
If made ahead, cover lightly and refrigerate for up to 2 days; or freeze for up to a month.
Reheat meat squares (thaw, if frozen), uncovered, in a 400 degree oven for about 8 minutes or just until hot.


-------------------------------------------------------------------
<span style="color:blue">Party Pleaser Meatballs</span id="blue">

Serves:
Ingredients:
1 lb Ground Beef
1/4 c Dry Red Wine OR Orange Juice
1 ts Worcestershire Sauce
1/8 ts Pepper
3/4 ts Salt
1/4 c Milk
1/3 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 Sm.
1 Egg; Large
2 ts Mustard; Dry

--------------------------------------------------------------------------------
Instructions:
Combine beef,egg,onion ,breadcrumbs, milk salt & pepper.
Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
(For ease in shaping the meatball, occasionally wet your hands with cold water.
) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes.
Drain off excess fat.
TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F.
oven until light brown, about 20 minutes.
Drain off the excess fat.
Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F.
for about 15 minutes.
Drain off the excess fat.
In a large skillet, heat the red wine or orange juice and dry mustard to boiling.
Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes.
Serve with wooden or plastic picks.

------------------------------------------------------------------------
<span style="color:red">Sauerkraut Balls Tom Brown</span id="red">

Serves:
Ingredients:
1 Onion, chopped fine
4 c Dry bread crumbs, fine
2 1/2 c Flour
2 c Milk
1 lg Egg
1/2 c Beef broth
chopped
1 tb Fresh parsley, finely
chopped fine
2 c Sauerkraut, drained &
6 tb Flour
mashed to a paste
1/2 Garlic clove, minced &
1 c Corned beef, finely chopped
1 c Cooked ham, finely chopped
3 tb Unsalted butter
Vegetable oil for frying

--------------------------------------------------------------------------------
Instructions:
from Tom Brown's Coach Light in Chicago.
In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened.
Stir in ham, corned beef, and garlic.
Cook the mixture, stirring, for 1

[linda allen]

<blockquote id="quote" class="ffs">quote:Originally posted by Ray&Sarah
Prunes wrapped in bacon, usually hav those at my hubbys christmas do which his bosses wife puts on.[msnsmile2]
[/quote]



This recipe works beautifully with dates also. Just take stone out of date and wrap in streaky bacon.

[linda allen]

<blockquote id="quote" class="ffs">quote:Originally posted by linda allen
<blockquote id="quote" class="ffs">quote:Originally posted by Ray&Sarah
Prunes wrapped in bacon, usually hav those at my hubbys christmas do which his bosses wife puts on.[msnsmile2]
[/quote]



This recipe works beautifully with dates also. Just take stone out of date and wrap in streaky bacon.
[/quote]


Oh and don't forget to cook untill bacon has cooked.[msnembarrased]

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by luckylady
I have been to a party in Orlando, the hostess used this company not for all the food, but for some/ was delivered to the door The quality and presentation was excellent
http://www.partypop.com/Vendors/1862057.htm
just a thought, maybe a helping hand[msnwink]
[/quote]

oh that's looks good Liesa. Thanks for the other idea too, I am compiling a list as we speak!

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Macka
You could consider fireworks too CDV, just a couple really gets people moving again if thigs Lull after eating.

Don't tell them you have them.

If you fancy a few fireworkd, let me know. I can help you there.[msnwink]
[/quote]

Thanks Paul, but I don't think customs would let me take them in, unless you have contacts in Florida[?]

[Cruella DeVilla]

http://www.creationsaab.com/

Just had a look here and some good inspiration:D

[caroline]

Lightly toasted blinis with a big dollop of creme fraiche and then either smoked salmon or caviar on top, I usually put some dill or chives on top of the smoked salmon ones.
Another good topping for thm is dressed crab.

Salmon and prawns in filo.
Just mix together prawns and chopped fresh salmon with some lemon juice and pepper.
Then cut filo into squares, offset two squares and brush liberally with melted butter spoon the salmon and prawn mixture into the centre then gather up to make a 'won ton' shaped parcel, cook at 190C 375F or gas 5 for 15 minutes until golden.
I usually make a warm dipping sauce to go with these using reduced white wine, plenty of double cream and dill.

You could switch the salmon and prawns for all sorts of fillings, veggies or cooked duck with hoisin are some that are always popular.

Oooh just remembered my sons favourite, chicken satay sticks with a satay dip.

[Macka]

<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
<blockquote id="quote" class="ffs">quote:Originally posted by Macka
You could consider fireworks too CDV, just a couple really gets people moving again if thigs Lull after eating.

Don't tell them you have them.

If you fancy a few fireworkd, let me know. I can help you there.[msnwink]
[/quote]

Thanks Paul, but I don't think customs would let me take them in, unless you have contacts in Florida[?]
[/quote]

Doh. Sorry.[msnembarrased]

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by caroline
Lightly toasted blinis with a big dollop of creme fraiche and then either smoked salmon or caviar on top, I usually put some dill or chives on top of the smoked salmon ones.
Another good topping for thm is dressed crab.

Salmon and prawns in filo.
Just mix together prawns and chopped fresh salmon with some lemon juice and pepper.
Then cut filo into squares, offset two squares and brush liberally with melted butter spoon the salmon and prawn mixture into the centre then gather up to make a 'won ton' shaped parcel, cook at 190C 375F or gas 5 for 15 minutes until golden.
I usually make a warm dipping sauce to go with these using reduced white wine, plenty of double cream and dill.

You could switch the salmon and prawns for all sorts of fillings, veggies or cooked duck with hoisin are some that are always popular.

Oooh just remembered my sons favourite, chicken satay sticks with a satay dip.
[/quote]

Thanks Caroline sounds yummy, Chicken satay is a favourite in our house too and always seems to go down well at parties! I love Filo pastry[msnsmile2]

[CarolAnn]

Ok. Enough Enough...I am starving now:) You have some real good ideas coming in CDV[msnwink]Wishe I could help[msnembarrased]Enjoying the ideas though[msnwink]

[Cruella DeVilla]

I think it will turn into a useful exercise for a few of us, so pleased about that!

[Newhomebuyer]

I always think that potato skins with their many different fillings are good.
I especially like gruyere chese, herb butter, double cream and an egg mashed into the potato before it is replaced in its skin.
The bacon bits and lancashire cheese is also tasty.
Put a creme freich, soured cream or salsa dip into the centre and surround the large platter with the variety of skins
Slightly messy for posh finger food but popular if you should have a cooler day

[Cruella DeVilla]

Angela, I love potato skins but try to avoid them as I am so fullup if I have them to start I can't eat anything else. Here there is a plan if I do loads of skins everyone will be too full for anything else...heehee

[fiona]

Being a more practical domestic godess nowadays I rely on M&S and Waitrose! However, in my more "I have nothing better to do than cook days" I did some from Delia, cheese & onions scones, cheese straws etc. They are in my christmas cook book which is at home, but I am sure this link will keep you going!

http://www.deliaonline.com/recipes/selections/sweet-and-savoury-canapes-small-wonders,255,RS.html

[Cruella DeVilla]

http://www.orlando-guide.info/forums/Data/cruella devilla/20051125111452_ma079-thai-pork-satay-kebab-18839.jpg


http://www.orlando-guide.info/forums/Data/cruella devilla/20051125111655_ch146-mini-baked-potatoes-19046.jpg

http://www.orlando-guide.info/forums/Data/cruella devilla/2005112511175_h2248-mini-choc-ices-19624.jpg

Thanks Fiona, these ones looks particulary good!

[CarolAnn]

Not to be completely useless to this thread....I can offer a Cocktail receipe[msnwink]

RITZ FIZZ - I drink(Glass)

1 dash Amaretto
1 dash strained lemon juice
1 dash blue curacao
chilled champagne
if desired? A rose petal floating on top

Had it at a wedding reception years ago...it was very nice, bit different to Bucks Fizz[msnwink]

[Cruella DeVilla]

Now Carol, that's my sort of drink[drinkbeer]

[Kazzie]

How about Oysters B l o o d y Mary?

12 Oysters
Vodka
Tabasco Sauce
Worcestershire Sauce
Salt and Pepper
Lemon juice
Cucumber, peeled and finely chopped
Celery stalks (small, young ones)
Tomato juice

Mix a spicy B l o o d y Mary using all of the above ingredients, except the oysters, mix in a blender with some ice cubes so it is well chilled.

Open the oysters carefully and fill the shells with the B l o o d y Mary mix.

If there's any left over, drink it!

Karen

[Cruella DeVilla]

Karen you have to say b l o o d y :D:D:D

[Kazzie]

Doh! Brain wasnt working! Lol.

Karen

[Kazzie]

Also, what about some deep fried baby squid. Just dip them in egg, dust them with flour, deep fry until golden and serve with lemon wedges. Delicious!

Karen

[dawn]

Mushroom parcels:

Large mushrooms, add some garlic to some stuffing mix or pate, scoop a teaspoon of the mixture onto each mushroom, wrap in puff pastry (you can be as creative as you like on that bit). Bake in a hot oven.
Yummy[msntongue]

[LiesaAnna]

i'm now starving!!!

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Kazzie
Also, what about some deep fried baby squid. Just dip them in egg, dust them with flour, deep fry until golden and serve with lemon wedges. Delicious!

Karen
[/quote]

I love squid, so this is definately on the menu!

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by dawn
Mushroom parcels:

Large mushrooms, add some garlic to some stuffing mix or pate, scoop a teaspoon of the mixture onto each mushroom, wrap in puff pastry (you can be as creative as you like on that bit). Bake in a hot oven.
Yummy[msntongue]
[/quote]

Oh my Dawn, that sounds lovley, especially with the pate. I can see an afternoon of expirementing coming up soon!

[Ray&Sarah]

Umm my mouth is watering now.[msntongue][msnsmile2]

[blott]

How about stuffed vine leaves? Cook rice, peas and corn, chuck a large dollop of mayonnaise (not salad cream!) into a bowl and pour the rice, peas and corn in after straining water off. Mix throughly. Get a tin of vine leaves, drain, wrap them around a dollop of the rice mixture and then cut into 'swiss roll' slices.

For pud, how about a chocolate dipping fountain? Get some strawberries, kiwis, etc and dip away!

[Ray&Sarah]

Love the cocolate fountain idea Blott, yum.[msnsmile2][msntongue][msnsmile2]

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by blott
How about stuffed vine leaves? Cook rice, peas and corn, chuck a large dollop of mayonnaise (not salad cream!) into a bowl and pour the rice, peas and corn in after straining water off. Mix throughly. Get a tin of vine leaves, drain, wrap them around a dollop of the rice mixture and then cut into 'swiss roll' slices.

For pud, how about a chocolate dipping fountain? Get some strawberries, kiwis, etc and dip away!
[/quote]

Sounds nice Blott, I used to like the Dolmades when I lived in Cyprus.

The chocolate idea is on the menu already I saw a chocolate fountain in Selfridges last weekend but it was 85 pounds! I think I can see a way round that though!

[Cruella DeVilla]

HEALTH WARNING!

http://www.hotelchocolate.co.uk/cx1/

[Ray&Sarah]

<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
HEALTH WARNING!

http://www.hotelchocolate.co.uk/cx1/
[/quote]

That really does require a health warning, but lovely all the same.[msnwink]:D

[Cruella DeVilla]

It came in a brochure in a foodie magazine I picked up when I was in Manchester last weekend, I was lying in the bath earllier ohing and ahing and Andy wondered what I was reading!

[Stuarty]

We went to a wedding recently where the canapes were mini main meals.

So we had fish'n chips (a tiny strip of battered fish - and a chip!! wrapped in a tiny cone made from newspaper (the ink doesn't come off these days))

bangers & mash, as it suggests a chippolata sausage, stuck in a blob of mashed potato,

Roast beef and Yorkshre pudding, a 50p size Yorkshire with a miniature slice of roast beef, and a drop of gravy.

they have to be served straight from the oven.

You could invent loads of others. It's a bit finniky, but the effect was hilarious, and broke the ice wonderfully.

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Stuarty
We went to a wedding recently where the canapes were mini main meals.

So we had fish'n chips (a tiny strip of battered fish - and a chip!! wrapped in a tiny cone made from newspaper (the ink doesn't come off these days))

bangers & mash, as it suggests a chippolata sausage, stuck in a blob of mashed potato,

Roast beef and Yorkshre pudding, a 50p size Yorkshire with a miniature slice of roast beef, and a drop of gravy.

they have to be served straight from the oven.

You could invent loads of others. It's a bit finniky, but the effect was hilarious, and broke the ice wonderfully.
[/quote]

Stuarty that is a cool idea, they sell the mini fish and chips and mini burgers in M&S. I had them in my hand last week to bring back to Germany but then thought no that is not sensible but it gave me an idea and they are both on the menu! Love the bangers and mash one too. This is exactly the sort of different thing I am looking foras I would imagine not everyone will like the posh nosh I also have in mind after some great suggestions on here.

[CarolAnn]

<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
HEALTH WARNING!

http://www.hotelchocolate.co.uk/cx1/
[/quote]
We have a Hotel chocolate shop in MK:DOf course, I have never ventured in, or bought anything you understand:D[msneek]:D

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by CarolAnn
<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
HEALTH WARNING!

http://www.hotelchocolate.co.uk/cx1/
[/quote]
We have a Hotel chocolate shop in MK:DOf course, I have never ventured in, or bought anything you understand:D[msneek]:D
[/quote]

Yeah I forgot you lived there, you lucky thing.

[Southsider]

Cruella, Argos have the Chocolate Fountains on special offer as do Currys for £24.99!!

[Cruella DeVilla]

Thanks Tricia, but I live in Germany, maybe I could look online........

[Cruella DeVilla]

http://www.chocolatefountainenterprises.com/chocolate-fountain-rentals/chocolate-fountain-rentals.htm

Lots of rental sites off now to look for ones you can buy.

[Snapper]

How about a Mexican salad type thingie.

Throw heaps of good fresh Mexican type things into a big bowl. Spring onions, tomatoes (best deseeded if you have the time), black olives, chopped up avocado, finely chopped chile to taste, chopped lime zest (save the juice for making salsa), grated cheese and a good scoop of sour cream to help bind it all together. Give it a good mix and throw in heaps of roughly chopped coriander. Plenty of black pepper and a good pinch of salt to season it. You can also add some of the lime juice to give it a bit of zing if it needs it. Serve it up in a big smart teracotta dish with lots of big flour tortillas cut in half and some dressings of maybe fresh salsa, sour cream and how about a dish of finely chopped chives.

To eat it, take a half tortilla (half a circle shape) and wrap it up into a cone shape, curved side open using the straight cut side to form the point. Then spoon some of the above mix into the cone and dress it with salsa, cream, chives or whatever takes your fancy.

It goes really well with margarita so be warned.

A vodka melon would work well with it too I think.

What about a nice catering co in Germany, they could do it all for you then no stress just party[clap][clap]

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Mach 2
What about a nice catering co in Germany, they could do it all for you then no stress just party[clap][clap]
[/quote]

We're having the do in the villa, Leisa has given me some sites to look at doing what you suggest, it would take the hard work out of it:D

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Snapper
How about a Mexican salad type thingie.

Throw heaps of good fresh Mexican type things into a big bowl. Spring onions, tomatoes (best deseeded if you have the time), black olives, chopped up avocado, finely chopped chile to taste, chopped lime zest (save the juice for making salsa), grated cheese and a good scoop of sour cream to help bind it all together. Give it a good mix and throw in heaps of roughly chopped coriander. Plenty of black pepper and a good pinch of salt to season it. You can also add some of the lime juice to give it a bit of zing if it needs it. Serve it up in a big smart teracotta dish with lots of big flour tortillas cut in half and some dressings of maybe fresh salsa, sour cream and how about a dish of finely chopped chives.

To eat it, take a half tortilla (half a circle shape) and wrap it up into a cone shape, curved side open using the straight cut side to form the point. Then spoon some of the above mix into the cone and dress it with salsa, cream, chives or whatever takes your fancy.

It goes really well with margarita so be warned.

A vodka melon would work well with it too I think.
[/quote]

Only if you come chop the Chillis!

[Snapper]

I'd sooner organise the melon. [msntongue]

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Snapper
I'd sooner organise the melon. [msntongue]
[/quote]

OK the melon it is I will let Alan chop the chillis:D

[Susan J]

Okay - tiny toad in the holes - the ubiquitous Cocktail sausages, cooked in Yorkshire pud - easiest way is to cook the sausages separately in the oven,whilst making Y. Pudding mix [4oz flour, 1/2pt Milk, and egg, S & P ] and warm fat in pattie tins till smoking. put a sausage in each tin, pour over pud mix and bake [at about 420 over in US] for 15 mins, serve warm.
Or a favourite with my guests is I make individual choux pastry buns [ of profiterole size] split open, put a little poached salmon, and a little cocktail sauce, and a few sprigs of lemon dotted about - people like the food to be simple and easy to eat. Another easy one is rice salad, boil long grain rice, mix with mayo whilst warm, add sweetcorn, chopped spring onion, little bit of pineapple, diced ham, chicken and prawns, and season. Leave in fridge until needed

[Susan J]

I have a good recipe for Mincemeat tart with clementines also if it is a chrissy do.

[Chloe]

I was going to suggest the same as Snapper ie Mexican, but pieces of melon wrapped in parma ham are nice, or make your own bruschetta and top with anything you fancy, cream cheese & smoked salmon go well, or creamed mushrooms etc. etc. Chloe

[Kazzie]

Its turned into quite a mouthwatering thread. Wish I was coming to this party[msnwink]

Karen

[LiesaAnna]

yeah me too!![msnwink]

[Kazzie]

Shall we gatecrash Leisa?[msnwink][msnwink][msnwink]

Karen

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Susan J
Okay - tiny toad in the holes - the ubiquitous Cocktail sausages, cooked in Yorkshire pud - easiest way is to cook the sausages separately in the oven,whilst making Y. Pudding mix [4oz flour, 1/2pt Milk, and egg, S & P ] and warm fat in pattie tins till smoking. put a sausage in each tin, pour over pud mix and bake [at about 420 over in US] for 15 mins, serve warm.
Or a favourite with my guests is I make individual choux pastry buns [ of profiterole size] split open, put a little poached salmon, and a little cocktail sauce, and a few sprigs of lemon dotted about - people like the food to be simple and easy to eat. Another easy one is rice salad, boil long grain rice, mix with mayo whilst warm, add sweetcorn, chopped spring onion, little bit of pineapple, diced ham, chicken and prawns, and season. Leave in fridge until needed
[/quote]

Susan, Love the idea of the pastry buns, they sound delicious.

[Cruella DeVilla]

<blockquote id="quote" class="ffs">quote:Originally posted by Kazzie
Shall we gatecrash Leisa?[msnwink][msnwink][msnwink]

Karen
[/quote]

I will send you a doggy bag[:o)]

[LiesaAnna]

<blockquote id="quote" class="ffs">quote:Originally posted by Kazzie
Shall we gatecrash Leisa?[msnwink][msnwink][msnwink]

Karen
[/quote]

yeh lets!!!!![msnwink][laugh]

[Kazzie]

<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
<blockquote id="quote" class="ffs">quote:Originally posted by Kazzie
Shall we gatecrash Leisa?[msnwink][msnwink][msnwink]

Karen
[/quote]

I will send you a doggy bag[:o)]
[/quote]

Gee Thanks[msnwink]

Karen

[Cruella DeVilla]

It'll be a nice one:D

[Ray&Sarah]

<blockquote id="quote" class="ffs">quote:Originally posted by CarolAnn
<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
HEALTH WARNING!

http://www.hotelchocolate.co.uk/cx1/
[/quote]
We have a Hotel chocolate shop in MK:DOf course, I have never ventured in, or bought anything you understand:D[msneek]:D
[/quote]

Of course you haven't Carol, oops there goes that pig past the window again.:D[msnwink]:D[msnwink]:D

[Cruella DeVilla]

Just looking for something else and came across this and since it's almost time for my next Christams soiree plus I know my fellow foodies might enjoy this one.

New contributions welcome.

http://www.orlando-guide.info/forums/Data/cruella devilla/200791918111_others-115.gif

[florida4sun]

This one goes dopw really well with anyone I give it to. Very easy to make and extermely yummy.
Make up some fresh Aoli and keep to one side.

Finely chop some tasty tomatoes (on vine and ripe) and salad onions. Mix to gether in a bowl, add 1 table spoon good balsamic vinegar, 1 table spoon good olive oil, season with fresh pepper and salt. This can be made in advance and left in fridge.

Half and quarter Ciabatta, brush cut side with olive oil and brown under a very hot grill (hot charcoal BBQ gives better flavor).

Spread Aoli thickly on bread, spoon over tomatoe and onions, sprinkle generously with frsh grated parmesan. Make lots it is very morish.









<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
Planning a litle soirre over the holidays with some friends and as I have been away for sometime I want to make it a good get together. I have got in plenty of bubbles and nice wines and everysort of spirt imaginable to through together a few cocktails but I am looking for ideas for food, mainly finger type foods.

I don't want the sausage roll and sausage on a stick type of food as I am looking for the do to be a bit poshesr so any suggestions would be gratefully received. I don't have access to M&S/Tescos etc or the likes so no cheating for me! I pinched Jamie Olivers idea on his latest advert with the prawn on a gem heart leaf and a wee dollop of cocktail sacue, this is the kind of idea I am looking for...please help!
[/quote]

[Cruella DeVilla]

Gosh Martin that sounds yummy, thanks and I shall try it out and let you know.

[Nikki D]

[msntongue][msntongue][msntongue][msntongue] I'm now so hungry I'm off to see what I have in the fridge. All these recipes are so gorgeous. I must move in the wrong circles as all the party's I go too are the cheese and pickles or pineapples on a stick type. [msnembarrased] I ill keep watching with great interest. I cannot believe the amount of men who are putting their ideas forward. Love them all.

[Cruella DeVilla]

Nowt wrong with cheese and pineapple on a stick Nikki, it's always a winner but finicky to make, I sometimes do a hedgehog into a loaf or pineapple.

[KarenScott]

well, i just read the whole thread, i'm starving now[msnscared] off to the kitchen but first

wheres the party[msnwink]?

i like the idea of most of those tasty bits and its not long until christmas[msnembarrased]

[mizzy]

i've a chocolate fountain Jacqueline and you can always borrow it if you want[msnwink]
the kids might say different, i've seen one recently that you can melt milk choc one side and white the other [msntongue]

i was going to suggest mini yorks puds with a slice of very rare cooked beef and a smidge of horseradish on top with a teaspoon of gravy, we had these at a party a few yrs ago for new yr and the guests where practically fighting over them

another suggestion is to send out for various party food booklets from john lewis, harrods m&s etc and steal some of their ideas[msnwink]

not food but here's a fab item that will entertain your guests, it's a killer to solve, you could have it as a prize for when the silly games start which they will when you're too drunk to care[msneek]

http://www.iwantoneofthose.com/don't-break-the-bottle/index.html

and for the dedicated chocoholic

http://www.iwantoneofthose.com/choc-shots-box-of-twelve-shots/index.html

[Cruella DeVilla]

Marie I also gather up all those party books each year and the ones Florida side to and although I don't order I use their ideas where I can. Mr CDV always wants to know why I am taking M&S Xmas food catalogues to Florida!!

Chocolalte fountain.....noooooooooooooooooooooo. To be honest Mr CDV is a recovering chocaholic so not sure I could put temptation in his way (He has put me to shame as he has lost nearly a stone in the last month or 6 weeks).

We ocassionally have those chocolate glasses with advocaat and topped cream in some of the Dutch Cafes we go to.......have been known to sneak some into the trolly in the supermarket too[:I]

Now rare roast beef and horseradish..yummy!

[Cruella DeVilla]

Just watching the food network at the minute, Emeril is doing his stuff....yum!

Watching for the Xmas ideas still.

[Jill]

Martin I make the same topping as you and agree you definitely do need good quality tomatoes for taste. Had not thought to use Ciabatta bread and often use french bread so am now going to try your version for a change.

[Cruella DeVilla]

I especially love tomatoes on the vine. My grandad used to grow them and I won't buy tomatoes even now unless the smell like those tomatoes.

[Jill]

As a child I loved summer time when there were fresh ripe vegetables in the garden. Often got in trouble for helping myself to the tomatoes and peas which I would open the pod and eat.

[canarypam]

We love watching the food network when we are there get some great ideas![msnsmile2]

<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
Just watching the food network at the minute, Emeril is doing his stuff....yum!

Watching for the Xmas ideas still.
[/quote]

[Cruella DeVilla]

There doing a show this week Pam to find the next Iron Chef America....can't wait to see that!

[canarypam]

Oh I like watching that - I think I will have to get my guests to 'sky plus' it for me so we can watch it at Christmas Jacqueline! Do you know what day/days it is on ?


<blockquote id="quote" class="ffs">quote:Originally posted by Cruella DeVilla
There doing a show this week Pam to find the next Iron Chef America....can't wait to see that!
[/quote]

[Cruella DeVilla]

I think it this Sunday but I will let you know as I have not had much chance to watch TV last couple of days!