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Parties That Cook 2009 Summer Cooking Party Menu Collection | Sumptuous Small Plates
Celebrate with a spectacular parade of small plate dishes from around the world. Savor tastes from Italy, Spain, France, Greece, Morocco, India, Thailand and China – a fusion of flavors. You’ll pick up the latest cooking techniques, experiment with exotic ingredients and satisfy your palate with unforgettable tastes enhanced by the finest seasonal ingredients. We are glad to provide for special dietary needs.
Savory
Chicken Skewers with Spicy Peanut Sauce
Roasted Clams in Pancetta-Shallot Butter
Fried Mozzarella Bocconcini with Spicy Tomato Sauce*
Crostini of Goat Cheese and Tomato Jam**
Mini-Chalupas filled with Chorizo and Avocado**
Scallop and Shrimp Ceviche Cups with Roasted Bell Pepper and Lime
Polenta Toasts with Roasted Red Bell Pepper Pesto and Goat Cheese**
Vegetable Samosas with Mint-Jalapeno Chutney**
Bacon-Wrapped Dried Plums with Blue Cheese and Balsamic-Honey Glaze*
Coconut Blini with Cilantro-Lime Crème Fraîche**
Albondigas: Meatballs in Almond, Garlic, and Parsley Sauce
Lettuce Cups with Minced Gingered Chicken and Peanuts
Sweet Corn Galettes with Bacon and Sour Cream*
Lamb Skewers with Yogurt, Cucumber and Dill Sauce
Miniature Smoked Salmon Croque Monsieur Sandwiches
Zucchini Pancakes with Feta, Capers and Mint*
Salt-Roasted Prawns with Lemon-Oregano Pesto
Crostini of Artichoke, Olive and Shaved Parmesan*
Curried Flatbread with Mango-Currant Chutney
Tartines of Roquefort with Shallot-Cherry Confit*
Shitake-Scallion Pot Stickers with Sake Dipping Sauce**
Sweet
Lemon Bars with Shortbread Crust
Mini Banana Cupcakes with Chocolate Dulce de Leche Buttercream Frosting
Mexican Chocolate Fudge Brownies with Cinnamon Whipped Cream
For groups up to 25 guests, select 5 Appetizers from above Menu
For groups of 26+ guests, select 6 Appetizers from above Menu
*This recipe is or can be made to accommodate a vegetarian
** This recipe can be made to accommodate a vegan
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