NancysSummerSip
Community Leader
Joined: Dec 19, 2010 19:19:42 GMT -5
Posts: 36,330
Today's Mood: Full of piss and vinegar
Favorite Drink: Anything with ice
|
Post by NancysSummerSip on Dec 29, 2010 9:34:15 GMT -5
I watched the Barefoot Contessa in London special on FoodTV and was inspired by the mixed ham platter she ordered at a London shop. It was a combination of different thinly-sliced hams and salamis from Spain, Italy and France. I'd pair those with cheeses, fruit and olives, and serve with bread and crackers.
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 12:14:46 GMT -5
Cheesy, do they like jalapenos? Sigh....no...
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 12:17:25 GMT -5
SBS -- feel free to PM me the garlic fritter recipe. Cheesy -- why not take the pig-in-the-blanket and jazz it up? Get some good kielbasa or sausage, make a beer-and-cheese bread dough and use that to make your own. You can make a sweet/hot mustard and a homemade bbq sauce for dipping. What about mac and cheese? If they like that, then make a fancier mac and cheese and use it to make the little mac and cheese balls. Nachos can be fancied up. If they like potatos, what about latkes? You could then have some fun making different toppings. Good ideas here. I have no idea how to do bread dough. I have done bread twice unsuccessfully, and dinner rolls once unsuccessfully. I have never made latkes...that bears some thought. Are they difficult to make?
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 12:19:11 GMT -5
I watched the Barefoot Contessa in London special on FoodTV and was inspired by the mixed ham platter she ordered at a London shop. It was a combination of different thinly-sliced hams and salamis from Spain, Italy and France. I'd pair those with cheeses, fruit and olives, and serve with bread and crackers. Hmmm...they might do the meat, but try to get either of them to eat anything other than Kraft cheese slices. I love trying different cheeses. ;D
|
|
The J
Senior Member
Joined: Dec 18, 2010 11:01:13 GMT -5
Posts: 4,821
|
Post by The J on Dec 29, 2010 12:22:19 GMT -5
Latkes are very easy, just a little time consuming.
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 12:25:09 GMT -5
Latkes are very easy, just a little time consuming. You have a recipe? I am pretty sure Nancy makes them too.
|
|
marvholly
Junior Associate
Joined: Dec 21, 2010 11:45:21 GMT -5
Posts: 6,540
|
Post by marvholly on Dec 29, 2010 12:33:30 GMT -5
Latkes are VERY easy IF you have a food processor but as said, time consuming. They are a German/Polish/Jewish delicacy often made this time of year.
1 lb potato/person grated onion (I use nearly as much onion as potato, but start w/1/4 as much) salt & pepper 1 egg/person flour or matzo meal Cooking oil
Wash & cube potatoes. Peel and cube onions. In food processor, on pulse, chop potatoes & onions. Pour off in LARGE bowl. Add eggs & flour. Heat griddle or fry pan w a light layer of oil. Make pancakes in 1/4 c units. Drain on wire racks and/or paper towel. Serve with applesauce and/or sour cream.
I cook these ahead and reheat in the oven on wire racks.
|
|
The J
Senior Member
Joined: Dec 18, 2010 11:01:13 GMT -5
Posts: 4,821
|
Post by The J on Dec 29, 2010 12:38:06 GMT -5
My recipe is similar to marv's but I don't use the flour, and I grate the potatoes by hand.
I also add the following steps: grate the potatoes and shock in ice cold water. drain, roll the potatos in a towel (use one that you don't mind getting stained) and squeeze dry -- dry potatoes are very important. Then mix with the onion I use the food processor for this), eggs, salt & pepper
|
|
Anne_in_VA
Junior Associate
Joined: Dec 20, 2010 14:09:35 GMT -5
Posts: 5,506
|
Post by Anne_in_VA on Dec 29, 2010 12:40:31 GMT -5
Cheesy - I have a latke recipe at home - I'll look it up and see if I've left anything out of the following.
Basically all you do is grate up some potatoes, add some grated onion (I use a food processor for the grating part), add 1 beaten egg and a couple tablespoons of flour until it's a little thicker than pancake batter, salt and pepper to taste. Drop by tablespoon and fry in in hot oil a few minutes on each side until browned and crispy. I don't think I left anything out, but I'll check when I get home. Some people use Matzo meal in place of the flour, but I've always used flour. You may have to use more flour, depending on how juicy your potatoes are.
I usually pat the grated potatoes dry with paper towels since they tend to get somewhat juicy from the grating. I serve these with home-made applesauce or horseradish dipping sauce (if you like spicy things).
I love these served with pork roast or roasted chicken.
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 12:45:09 GMT -5
Thanks on the latkes everyone! I do think this is one item I will try! It also sounds like something very basic that can be modified in many different ways.
Should the batter be a thicker or thinner batter?
|
|
The J
Senior Member
Joined: Dec 18, 2010 11:01:13 GMT -5
Posts: 4,821
|
Post by The J on Dec 29, 2010 12:47:03 GMT -5
thicker -- this is one reason I like hand grating the potatoes -- you really end up with more of a hash-brown consistency
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 12:48:39 GMT -5
Oh....I just thought of a good question. What kind of potatos are best? For example, when I make fried potatoes, I find that russets are best, and when I do mashed, I find reds are much creamier than Idahos.
|
|
The J
Senior Member
Joined: Dec 18, 2010 11:01:13 GMT -5
Posts: 4,821
|
Post by The J on Dec 29, 2010 12:49:26 GMT -5
I generally use Idahos
|
|
ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
Community Leader
♡ ♡ BᏋՆᎥᏋᏉᏋ ♡ ♡
Joined: Dec 17, 2010 16:12:51 GMT -5
Posts: 43,130
Location: Inside POM's Head
Favorite Drink: Chilled White Zin
|
Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Dec 29, 2010 12:54:39 GMT -5
Warm nacho platter with olives, diced tomatoes, green onion, jalapenos and melted (real) cheddar.
Arrange the nachos on a large (oven-proof) platter and sprinkle the toppings over the chips, with the shredded cheddar added last . Heat under broiler until cheese is melted. Serve with different 'heats' of salsa on the side.
|
|
chiver78
Administrator
Current Events Admin
Joined: Dec 20, 2010 13:04:45 GMT -5
Posts: 38,559
|
Post by chiver78 on Dec 29, 2010 13:03:27 GMT -5
what about a taco bar? just don't put out as much of the stuff you know they won't touch.
or have them help make pizzas. they can cut up their own toppings, you can pick up pizza dough at the grocery store.
|
|
msbuffy
New Member
Joined: Dec 27, 2010 18:29:15 GMT -5
Posts: 26
|
Post by msbuffy on Dec 29, 2010 13:04:18 GMT -5
Would he/they do sauerkraut? I have a great recipe for Reuben Rolls, if so.
|
|
|
Post by mtntigger on Dec 29, 2010 13:16:20 GMT -5
Oh, how about Monte Cristo sandwiches? I used to bake flatten Pillsbury crescent rolls instead of French Toast to lessen the sweetness factor. ETA: Or sweetened meatballs if you want something warm. Are appetizers all that you are serving for people to munch on through the evening or are you doing a main meal too?
|
|
|
Post by The Walk of the Penguin Mich on Dec 29, 2010 14:07:06 GMT -5
I have a lot of recipes, but when you took shellfish, cream cheese and most veggies off the menu, then that pretty much takes cares of my stash of recipes.
If they do like green beans, what you can do is blanch some, then make a dipping sauce (maybe garlic/butter?) to dip them in. Can you do some tortilla roll ups? Roll up lunch meat in tortillas, cut them in pinwheels? How about quesadillas with cheese and leftover rotesserie chicken?
Baked potato wedges with a dipping sauce of sour cream and chives?
|
|
NancysSummerSip
Community Leader
Joined: Dec 19, 2010 19:19:42 GMT -5
Posts: 36,330
Today's Mood: Full of piss and vinegar
Favorite Drink: Anything with ice
|
Post by NancysSummerSip on Dec 29, 2010 14:14:34 GMT -5
Definitely Idaho or Burbank Russets. Do not use Yukon Golds or red potatoes for latkes. Neither one gives a good result.
Cheesey, try some mild cheeses for the tray. Avoid sharp Cheddars, bleus and Roquefort. Go with things like a Manchego (a mild sheep's milk cheese from Spain), Havarti (Danish), Jarlesberg Lite, or a Provolone.
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 14:17:31 GMT -5
Would he/they do sauerkraut? I have a great recipe for Reuben Rolls, if so. ROTFLMAO! NO....It is pretty funny because almost everything everyone mentioned I would love for me...definitely not DH and DSS! I haven't had a reuben in a really long time! Do you mind putting that recipe for the reuben rolls up?
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 14:19:08 GMT -5
I have a lot of recipes, but when you took shellfish, cream cheese and most veggies off the menu, then that pretty much takes cares of my stash of recipes. If they do like green beans, what you can do is blanch some, then make a dipping sauce (maybe garlic/butter?) to dip them in. Can you do some tortilla roll ups? Roll up lunch meat in tortillas, cut them in pinwheels? How about quesadillas with cheese and leftover rotesserie chicken? Baked potato wedges with a dipping sauce of sour cream and chives? Yep....the fun stuff gets eliminated. You have some really good ideas here though... I could do chicken and cheese quesadillas. I know DH likes those, not sure about DSS.
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 14:20:49 GMT -5
Oh, how about Monte Cristo sandwiches? I used to bake flatten Pillsbury crescent rolls instead of French Toast to lessen the sweetness factor. ETA: Or sweetened meatballs if you want something warm. Are appetizers all that you are serving for people to munch on through the evening or are you doing a main meal too? I really haven't decided. We usually have our evening meal around 5, so mostly for munching a little later in the evening. I haven't had sweetened meatballs, and they do like meatballs....how do you make those up?
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 14:22:42 GMT -5
Definitely Idaho or Burbank Russets. Do not use Yukon Golds or red potatoes for latkes. Neither one gives a good result. Cheesey, try some mild cheeses for the tray. Avoid sharp Cheddars, bleus and Roquefort. Go with things like a Manchego (a mild sheep's milk cheese from Spain), Havarti (Danish), Jarlesberg Lite, or a Provolone. Thanks for the info on the potatos....I really really want to introduce different cheeses, so going with the milder ones would be good. I haven't had the Manchego you mentioned, and I don't think I have had Jarlesberg either.
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 14:23:43 GMT -5
what about a taco bar? just don't put out as much of the stuff you know they won't touch. or have them help make pizzas. they can cut up their own toppings, you can pick up pizza dough at the grocery store. We actually do tacos and make your own pizza often enough that it wouldn't be "different" KWIM? But thank you for the suggestion, it is appreciated.
|
|
chiver78
Administrator
Current Events Admin
Joined: Dec 20, 2010 13:04:45 GMT -5
Posts: 38,559
|
Post by chiver78 on Dec 29, 2010 14:25:05 GMT -5
I really really want to introduce different cheeses, so going with the milder ones would be good. another suggestion - Monterey Jack on its own (no peppers!) is pretty mild too.
|
|
Cheesy FL-Vol
Junior Associate
"Life is either a daring adventure, or nothing." -- Helen Keller
Joined: Dec 17, 2010 16:13:50 GMT -5
Posts: 6,740
Mini-Profile Background: {"image":"","color":""}
|
Post by Cheesy FL-Vol on Dec 29, 2010 14:25:34 GMT -5
I really really want to introduce different cheeses, so going with the milder ones would be good. another suggestion - Monterey Jack on its own (no peppers!) is pretty mild too. This is true!
|
|
NancysSummerSip
Community Leader
Joined: Dec 19, 2010 19:19:42 GMT -5
Posts: 36,330
Today's Mood: Full of piss and vinegar
Favorite Drink: Anything with ice
|
Post by NancysSummerSip on Dec 29, 2010 15:22:32 GMT -5
Publix carries both Manchego and Jarlesberg in the fancy cheese section near the deli counter (not the regular deli meat section by the dairy aisle). If you like Swiss cheese, Jarlesberg is a little easier on the tastebuds. I did a mac and cheese test recipe for a freelance piece, using Manchego, and it was wonderful! Bakes up very light and crisp as a topping.
I also like Gouda, but read the label...some versions are smoked, and they can be strong. Buy a small piece of plain Gouda and try that.
|
|
Anne_in_VA
Junior Associate
Joined: Dec 20, 2010 14:09:35 GMT -5
Posts: 5,506
|
Post by Anne_in_VA on Dec 29, 2010 15:38:17 GMT -5
Cheesy - we've been really busy at work (end of the year ya know) and I didn't get a chance to post - but I always use russets. I usually take a couple of baking potatoes and shred or grate them. I used to use a box grater, but the food processor is so much quicker and easier.
Does your family like marinara sauce? When I used to have people over to play cards we'd play all night and always had something to eat around 2-3 am. I used to make fried dough and serve it with warned marinara sauce or just butter and powdered sugar. Delish!
|
|
NancysSummerSip
Community Leader
Joined: Dec 19, 2010 19:19:42 GMT -5
Posts: 36,330
Today's Mood: Full of piss and vinegar
Favorite Drink: Anything with ice
|
Post by NancysSummerSip on Dec 29, 2010 15:47:30 GMT -5
Anne in VA offers fried dough+butter+sugar+marinara sauce. Sounds like all the good food groups to me.
|
|
msbuffy
New Member
Joined: Dec 27, 2010 18:29:15 GMT -5
Posts: 26
|
Post by msbuffy on Dec 29, 2010 17:29:06 GMT -5
Cripes, Cheesy! They're WAY too picky, lol! I'd just some cheese on some chips and nuke 'em! The Reuben Roll recipe I have is from a German Restaurant in Milwaukee - they're the best, too.
|
|