Stuffed foods are always fun foods. How many times have we bit into a pasty and enjoyed the savory middle.Or sunk our teeth into a Jamaican patty, relishing the mixture of spices and beef. They're a wonderful marriage of crusty shell with flavorful stuffing.
Meat and vegetable pastries are nothing new. They have been around since the 1200,s and were even given a Royal Charter from Henry III of England, The recipe was part of an early cookbook, LeViander while another cookbook from 1393 offered a recipe for meat pies or pastes stuffed with venison, veal, beef or mutton.Pasties are part of the Cornish culture in southwest England, where miners used to take them for their lunches as they descended into the surrounding tin mines. These mini meat pies are known for their flaky crusts, made of a short crust dough and delicious fillings of skirt steak and lamb, using mixed with mashed potatoes and onions. There are also vegetable ones stuffed with swede or turnip along with potatoes or onions. It spawned the Jamaican beef patty when the English took over the island. There it got a redoing thanks to the inclusion of cumin and curry along with the ultra fiery taste of the Scotch bonnet pepper. The crust, still in the traditional "D" shape color became a rich golden hue thanks to adding either egg yolk or turmeric.Jamaican home and professional chefs expanded the variety by including seafood such as lobster and shrimp along with pork and soy.
Latin and South Americans have their own version , the empenada first made in the Galacia region of northern Spain and Portugal around the time of the spice trade .The name comes from the Spanish word empanar to wrap or coat with bread.It is the Argentinians who elevated the recipe to a high art. The crust is a mix of wheat flour and beef drippings,similar to Yorkshire pudding while the fillings vary from province to province. Fillings range from typical such as chicken and beef to raisins, boiled eggs and olives. Some also have ham or sweet corn inside too and they can be either baked or fried..There are special ones for Lent and Easter filled with tuna and fish. The Arabs have something similar in fatayer.,Its' spinach and onion filling is spiked with cumin. Arab cuisine is also responsible for the Indian samosas. These delights were introduced to the Indian subcontinent around the 1300' to 1400s. from traders. They are also called shingaras in East India and are fried to a crunchy, golden crisp. Both pies are filled with peas,potatoes,onions and almonds along with chutney and yogurt.
Whether it's pastie or empenada or samosa, a meat or vegetable pie s a great treat. Have it for a snack or as a light meal with a salad. They're flavorful and fun.
Monday, May 16, 2016
Saturday, May 14, 2016
Homemade Hydration
Flavored waters are big things nowadays. Just plain H2O seems naked without some hint of fruit or mint. Yet they can be costly , especially if they're always on the grocery list. The solution? Make your own.
The best water comes from the tap - surprisingly, especially if you have a filter. It's very wise to install a Brita or a Pur nowadays, thanks to stories of lead in pipes. To be honest , any town could be next to have tainted water so it pays to install some kind of filtration system . Another less expensive idea is buying your supermarket's in house brand of bottled water. It tastes the same as the more expensive national brands but at a cheaper cost.Now comes the fun part - the infusions.It pays to get an infuser because you can make some a wide variety of flavors using fruit and herbs.There is the Bobble, which is only $14.95 and comes in a vast array of fun, poppy colors.Another option is a muddler, a cross between a giant swizzle stick and a pestle. They're usually stainless steel and found more behind bars. Yet they're instrumental in crushing any kind of berry or herb for infusing. Suppose you want apple or pear infused water.? This is where it pays to have mason jars with secure caps. The fruits should be sliced wafer thin and then placed in a jar with cold water. Keep the jars in the fridge for about four to five hours before drinking. Unlike with berries and citrus , it does take a while for the water to be infused.
One of the best aspects of making your own flavored waters is coming up with favorite combinations along with experimenting. Some people just prefer a light , fresh taste such as lemon or lime, This is a nice refresher , especially when we head into the summer months. Nothing beat a chilled citrus water on a hot day. You can also try oranges or even the smaller more flavor packed Halos for a different spin .Remember to cut the slices in half to allow the juice to seep into the water. Berry flavored water is a lovely way to end a barbecue that was heavy on meat and spices. Use a muddler to crush blueberries or blackberries along with strawberries.You may want to use a fine cheesecloth to filter out any seeds for a smoother drink.The great think about making your own flavored waters is thinking outside the box. You can try watermelon balls for a sweet change or pineapple chunks for a more tropical flavor. Herbs can also play an important part. Basil leaves give water a sweet, herbal taste, refreshing for a day at the beach or after running. Any kind of mint, from spearmint to peppermint is a cool addition to iced water. If you want stronger flavors , think rosemary and oregano, as great boosters for a morning run slug.
Flavored waters are not only hot right now but refreshing. They're easy and fun to make. Get an infuser and a muddler and start creating.
The best water comes from the tap - surprisingly, especially if you have a filter. It's very wise to install a Brita or a Pur nowadays, thanks to stories of lead in pipes. To be honest , any town could be next to have tainted water so it pays to install some kind of filtration system . Another less expensive idea is buying your supermarket's in house brand of bottled water. It tastes the same as the more expensive national brands but at a cheaper cost.Now comes the fun part - the infusions.It pays to get an infuser because you can make some a wide variety of flavors using fruit and herbs.There is the Bobble, which is only $14.95 and comes in a vast array of fun, poppy colors.Another option is a muddler, a cross between a giant swizzle stick and a pestle. They're usually stainless steel and found more behind bars. Yet they're instrumental in crushing any kind of berry or herb for infusing. Suppose you want apple or pear infused water.? This is where it pays to have mason jars with secure caps. The fruits should be sliced wafer thin and then placed in a jar with cold water. Keep the jars in the fridge for about four to five hours before drinking. Unlike with berries and citrus , it does take a while for the water to be infused.
One of the best aspects of making your own flavored waters is coming up with favorite combinations along with experimenting. Some people just prefer a light , fresh taste such as lemon or lime, This is a nice refresher , especially when we head into the summer months. Nothing beat a chilled citrus water on a hot day. You can also try oranges or even the smaller more flavor packed Halos for a different spin .Remember to cut the slices in half to allow the juice to seep into the water. Berry flavored water is a lovely way to end a barbecue that was heavy on meat and spices. Use a muddler to crush blueberries or blackberries along with strawberries.You may want to use a fine cheesecloth to filter out any seeds for a smoother drink.The great think about making your own flavored waters is thinking outside the box. You can try watermelon balls for a sweet change or pineapple chunks for a more tropical flavor. Herbs can also play an important part. Basil leaves give water a sweet, herbal taste, refreshing for a day at the beach or after running. Any kind of mint, from spearmint to peppermint is a cool addition to iced water. If you want stronger flavors , think rosemary and oregano, as great boosters for a morning run slug.
Flavored waters are not only hot right now but refreshing. They're easy and fun to make. Get an infuser and a muddler and start creating.
Friday, May 13, 2016
Granola Fun
Homemade granola is not only fun to make but fun to eat. Of course , it can kick start the day but it's also good sprinkled on vanilla ice cream or made into bars.It can also be turned into clusters for healthy snacking too. It is versatile, going from breakfast to snack in no time.
Melissa Clark wrote about her recipe for it in Wednesday's New York Times Food section. It is a fancier recipe than the basic granola one. Hers is very flavorful thanks to the addition of ginger and cardamon. Most start with cinnamon and brown sugar for taste and nuts and dried fruit for color and texture. Oats are the most important ingredient and again most recipes call for rolled oats ( never use instant)The liquids or binders are usually a mix of vegetable oil and honey. Ms Clark uses out of the box ones such as olive oil and coconut oil. Olive oil is a healthier choice and it's up to the home chef to use it instead of any other oil Some granola cereals have clusters which is a big selling point for a lot of cereal lovers who want crunch. Home chefs usually use egg whites which does bind but the result is a brittle sticky glob instead of a light crunchy nibble.To achieve this the oats and coconut are ground into a flour that becomes a paste when water is added. Ms. Clark wanted something more flavorful so she added coconut milk. which gives it a very mild sweetness. Almond milk can be subbed in too.
One good thing about homemade granola is that it can be customized to suit your family's tastes.Almonds can be added in or not. Chocolate chips can replace walnuts. Even Ms. Clark's recipe can be tweaked to suit many different tastes. Hers is loaded with seeds such as pumpkin and sunflower but one can be eliminated while the other is doubled. For a healthier spin try chia seeds which are high in calcium and manganese. Flax seeds can be added too for a boost. These have a slightly nutty flavor that can add to the mix. Dried fruit is another granola must .It gives extra sweetness and more flavor.. Ms. Clark's recipe calls for coconut flakes but you can add anything from dried cherries to dried apricots to raisins to create a healthy , nutrient packed breakfast. Once you've mastered the basic recipe you can start on bars. Granola bars are fun and perfect for anything, from beach days to sports events.They're a cross between a cookie and granola, thanks to the addition of flour , baking soda and butter. The last can be replaced with vegan non dairy butter for a healthier bar. Semi sweet chocolate chips can be added along with nuts or sub in the chocolate with dried cherries or almonds.
Granola is a fun and healthy food to make. You can stick to the basic recipe or go wild and creative with seeds, nuts and dried fruit. The end result is a tasty treat that's good for you and tasty too.
Melissa Clark wrote about her recipe for it in Wednesday's New York Times Food section. It is a fancier recipe than the basic granola one. Hers is very flavorful thanks to the addition of ginger and cardamon. Most start with cinnamon and brown sugar for taste and nuts and dried fruit for color and texture. Oats are the most important ingredient and again most recipes call for rolled oats ( never use instant)The liquids or binders are usually a mix of vegetable oil and honey. Ms Clark uses out of the box ones such as olive oil and coconut oil. Olive oil is a healthier choice and it's up to the home chef to use it instead of any other oil Some granola cereals have clusters which is a big selling point for a lot of cereal lovers who want crunch. Home chefs usually use egg whites which does bind but the result is a brittle sticky glob instead of a light crunchy nibble.To achieve this the oats and coconut are ground into a flour that becomes a paste when water is added. Ms. Clark wanted something more flavorful so she added coconut milk. which gives it a very mild sweetness. Almond milk can be subbed in too.
One good thing about homemade granola is that it can be customized to suit your family's tastes.Almonds can be added in or not. Chocolate chips can replace walnuts. Even Ms. Clark's recipe can be tweaked to suit many different tastes. Hers is loaded with seeds such as pumpkin and sunflower but one can be eliminated while the other is doubled. For a healthier spin try chia seeds which are high in calcium and manganese. Flax seeds can be added too for a boost. These have a slightly nutty flavor that can add to the mix. Dried fruit is another granola must .It gives extra sweetness and more flavor.. Ms. Clark's recipe calls for coconut flakes but you can add anything from dried cherries to dried apricots to raisins to create a healthy , nutrient packed breakfast. Once you've mastered the basic recipe you can start on bars. Granola bars are fun and perfect for anything, from beach days to sports events.They're a cross between a cookie and granola, thanks to the addition of flour , baking soda and butter. The last can be replaced with vegan non dairy butter for a healthier bar. Semi sweet chocolate chips can be added along with nuts or sub in the chocolate with dried cherries or almonds.
Granola is a fun and healthy food to make. You can stick to the basic recipe or go wild and creative with seeds, nuts and dried fruit. The end result is a tasty treat that's good for you and tasty too.
Thursday, May 12, 2016
Fava Beans A Taste Of Spring
The season brings about a plethora of fresh tastes, letting us know Spring is here. The fava bean is one of those.Its' "green" flavor makes it perfect for everything from soups to pate.They're definitely a great addition to barbecues and al fresco dining.
David Tanis knows this and wrote about them in his City Kitchen column in yesterday's New York Times Food section.This is the time for them,late spring, and they are tender enough to eat with the pods still on.Fava beans should be incorporated into the diet. They are high in folate and manganese as well as being rich in dietary fiber.The beans are a staple in the Mediterranean diet and figure prominently in Italian, Greek and Spanish cuisines.They are great gracing a minestrone or in salads, thanks to their creamy texture and slightly nutty flavor.The only bad thing about them is ridding them of their pods.It's a tedious chore as Mr. Tanis can attest to. You can avoid this by getting immature pods with no beans inside. These outer coverings can be grilled and are just as versatile as the mature pods and can be grilled over coals or served a la plancha ,cooked on a griddle. They can also be stir fried in a hot work too along with being added to a Spring vegetable soup.. Peeling the older ones is tedious but worth it . Make the work easier by employing the family to help out and doing the day before using is a big help too.
Mr Tanis gives a lovely recipe with the beans being mashed on toasted baguettes slices. The beans have a silky texture that makes them wonderful as a kind of pate. He adds garlic cloves and red pepper along with rosemary. The pepper can be omitted if considered too hot. Try freshly ground black pepper instead. The beans are first dropped into boiling water and then they're plunged into ice water. They have to be skinned when cooled and this is an easy task.Pierce the skin with your thumb and then slip it off. These can be prepared up to a day in advance if you don't have the time to do it the day of.The fava beans are then sauteed in olive oil in a skillet over a medium hot heat. They should be cooked for only a few minutes but not browned. A half cup of water is added and then the beans are simmered until softened. Do this for about ten minutes or until most of the water has been cooked off.You can use a potato masher (preferred) or a wooden spoon to roughly mash the favas.Return them to the stove and cook on a medium heat. This is the time to add the pepper and rosemary along with a little water if the mash is too much. Transfer the bean mash to a warm bowl as you prepare the baguette slices.Smear a tablespoon or more on each slice. You can drizzle some olive oil and a light sprinkling of sea salt on them if you want.
This is the time of year for fava beans. Make them in a tasty pate or add to a Spring vegetable soup. They are a great addition to any dish.
David Tanis knows this and wrote about them in his City Kitchen column in yesterday's New York Times Food section.This is the time for them,late spring, and they are tender enough to eat with the pods still on.Fava beans should be incorporated into the diet. They are high in folate and manganese as well as being rich in dietary fiber.The beans are a staple in the Mediterranean diet and figure prominently in Italian, Greek and Spanish cuisines.They are great gracing a minestrone or in salads, thanks to their creamy texture and slightly nutty flavor.The only bad thing about them is ridding them of their pods.It's a tedious chore as Mr. Tanis can attest to. You can avoid this by getting immature pods with no beans inside. These outer coverings can be grilled and are just as versatile as the mature pods and can be grilled over coals or served a la plancha ,cooked on a griddle. They can also be stir fried in a hot work too along with being added to a Spring vegetable soup.. Peeling the older ones is tedious but worth it . Make the work easier by employing the family to help out and doing the day before using is a big help too.
Mr Tanis gives a lovely recipe with the beans being mashed on toasted baguettes slices. The beans have a silky texture that makes them wonderful as a kind of pate. He adds garlic cloves and red pepper along with rosemary. The pepper can be omitted if considered too hot. Try freshly ground black pepper instead. The beans are first dropped into boiling water and then they're plunged into ice water. They have to be skinned when cooled and this is an easy task.Pierce the skin with your thumb and then slip it off. These can be prepared up to a day in advance if you don't have the time to do it the day of.The fava beans are then sauteed in olive oil in a skillet over a medium hot heat. They should be cooked for only a few minutes but not browned. A half cup of water is added and then the beans are simmered until softened. Do this for about ten minutes or until most of the water has been cooked off.You can use a potato masher (preferred) or a wooden spoon to roughly mash the favas.Return them to the stove and cook on a medium heat. This is the time to add the pepper and rosemary along with a little water if the mash is too much. Transfer the bean mash to a warm bowl as you prepare the baguette slices.Smear a tablespoon or more on each slice. You can drizzle some olive oil and a light sprinkling of sea salt on them if you want.
This is the time of year for fava beans. Make them in a tasty pate or add to a Spring vegetable soup. They are a great addition to any dish.
Wednesday, May 11, 2016
Aquafaba The New Game Changer
Something exciting has happened in the food world and we have the chickpea to thank for it. Actually we have the liquid that surrounds it for this new discovery. With it , vegans now can expand their diets to include everything from meringues to mayo.
Jane Black wrote about this breakthrough in today's New York Times Food section It started with Goose Wohlt, a software engineer from Indiana and recent vegan who was in charge of the dessert for his family's Passover seder. He wanted to create a meringue however , as any vegan home chef will tell you, is impossible. Replacing the egg , in particular, the egg white is difficult , even more so to it replicate. Egg whites are a combination of water and proteins, and it has been impossible to create an animal friendly version - until Mr. Wohlt started tinkering with the idea.Science is his passion, Before the chickpeas, his great love was antigravity.He scoured literature on proteins, starches and vegetable gums.It was his wife however who provided the key to his discovery. She had mentioned seeing a video about two French cooks who used the liquid from canned chickpeas to make a chocolate mousse. He decided to try it with the meringues. It worked. The liquid whipped up instantly into a snowy white foam and create the perfect meringue.He posted it on Facebook to a group called "What Fat Vegans Eat" back in March and created a sensation. He christened the liquid aquafaba, Latin for bean water.
It is a true game changer and something both professional and home chefs can get excited about. (it made me order an immersion blender on overnight delivery so I can try the recipes). Aquafaba is now being used in everything from pancakes to purees. Even companies are getting in on the craze. Sir Kensington, a condiment company is introducing a vegan mayonnaise using aquafaba. How does chickpea water turn into glossy meringue and silky mayo? It has to do with having the same chemical makeup as egg whites: ninety per cent water and ten percent water. when the two are whipped together, those proteins unfold and bond together trapping the air bubbles caused by whisking. Pour aquafaba into a mixer and it will foam instantly.The only drawback is the slightly beany smell that disappears when cooked. There's no residual flavor and best of all few calories.It's excellent as a sub for the real mayo. Many have tried to replicate the original using peas which created a vegetal aftertaste. I am looking forward to making the mayo recipe with it since eggs are off my table thanks to gallbladder issues.It'll be flavorful thanks to the addition of dry mustard and lemon juice, perfect for sandwiches and salads.
Aquafaba is a rising star. It's an exciting new ingredient that will be a kitchen necessary in years to come.Watch yourselves, egg whites, you;re about to be replaced!
Jane Black wrote about this breakthrough in today's New York Times Food section It started with Goose Wohlt, a software engineer from Indiana and recent vegan who was in charge of the dessert for his family's Passover seder. He wanted to create a meringue however , as any vegan home chef will tell you, is impossible. Replacing the egg , in particular, the egg white is difficult , even more so to it replicate. Egg whites are a combination of water and proteins, and it has been impossible to create an animal friendly version - until Mr. Wohlt started tinkering with the idea.Science is his passion, Before the chickpeas, his great love was antigravity.He scoured literature on proteins, starches and vegetable gums.It was his wife however who provided the key to his discovery. She had mentioned seeing a video about two French cooks who used the liquid from canned chickpeas to make a chocolate mousse. He decided to try it with the meringues. It worked. The liquid whipped up instantly into a snowy white foam and create the perfect meringue.He posted it on Facebook to a group called "What Fat Vegans Eat" back in March and created a sensation. He christened the liquid aquafaba, Latin for bean water.
It is a true game changer and something both professional and home chefs can get excited about. (it made me order an immersion blender on overnight delivery so I can try the recipes). Aquafaba is now being used in everything from pancakes to purees. Even companies are getting in on the craze. Sir Kensington, a condiment company is introducing a vegan mayonnaise using aquafaba. How does chickpea water turn into glossy meringue and silky mayo? It has to do with having the same chemical makeup as egg whites: ninety per cent water and ten percent water. when the two are whipped together, those proteins unfold and bond together trapping the air bubbles caused by whisking. Pour aquafaba into a mixer and it will foam instantly.The only drawback is the slightly beany smell that disappears when cooked. There's no residual flavor and best of all few calories.It's excellent as a sub for the real mayo. Many have tried to replicate the original using peas which created a vegetal aftertaste. I am looking forward to making the mayo recipe with it since eggs are off my table thanks to gallbladder issues.It'll be flavorful thanks to the addition of dry mustard and lemon juice, perfect for sandwiches and salads.
Aquafaba is a rising star. It's an exciting new ingredient that will be a kitchen necessary in years to come.Watch yourselves, egg whites, you;re about to be replaced!
Tuesday, May 10, 2016
Know Your Marinades
It's the beginning of grilling season and that means marinated meats and veggies. The question is what kind of marinades work well with them? Will a simple oil and spice one work for all or just one particular kind of meat? What about barbecue sauce? Or rubs -are they considered a kind of marinade.Beginner grillers will have all sorts of questions regarding this.
A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.
Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can also liven up a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
sub in fresh rosemary or parsley for the basil for an entirely different taste.
A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.
A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.
Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can also liven up a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
sub in fresh rosemary or parsley for the basil for an entirely different taste.
A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.
Monday, May 9, 2016
The Perfect Graduation Party
With May comes college graduations and with them come parties. The best are the old fashioned kind done in the backyard. They can go a number of ways , from elegant to super casual. The bottom line is to celebrate the graduate and honor what he or she wants.
If your grad likes an elegant affair, then think casual formal with some catering involved.Many restaurants can offer a wide range of dishes, from shrimp scampi to bruschetta. Some also offer carving tables with roasts like London Broil and turkey. Cheese and cold cut tables can be set up if the grad thinks that hot dishes may be too much for guests.Favorite restaurants also can figure in as well, as the honoree picks out beloved dishes. If money is tight then think maybe just champagne and hot hors d'oeuvres. Luckily there are less expensive brands of sparkling wine such as Asti Spumente if a large crowd is expected. Sparkling non-alcoholic cider can be served to those who can't have alcohol along with the littlest guests. The nibbles can be anything from toasted Brie and apple slices to shrimp pate on toasted baguette rounds. Desserts can be petit fours iced and decorated in the university's colors or small plates of miniature pastries. You can also buy a chocolate fountain for the event. This may seem like an extravagant but it can be used for other gatherings like showers and holiday parties. They can also be rented too for a cheaper deal.If this is too messy then consider making homemade truffles to serve. It's an easy recipe using a simple chocolate and cream ganache.
Most college graduation parties are usually backyard affairs.Again consider what the graduate wants and likes.It could even be a pot luck kind of deal where friends and relatives bring the grad's favorite dishes.Mom and Dad can be in charge of the hamburgers and hot dogs while grans and aunts along with godmothers can bring the chili or potato and macaroni salads.This is the time for celebration so you can even go whole hog - literally - with a pig roast.Some rib joints can roast it for you or it can be roasted at home in the back yard, however remember that the set up is labor intensive and dealing with an entire animal is not for the faint of heart. Consider buying a few racks of ribs instead These are easy to handle and dole out to guests.Fried turkey is another outdoor party favorite. Serve it with a cranberry chutney and grill roasted sweet potato halves along with grilled veggies. If your grad has eschewed all meat, then think of vegetarian or vegan barbecue.Morningstar Farms has some excellent sub ins such as soy dogs and black bean burgers along with chicken patties and even nuggets. Soy bacon and soy cheese can be added for a healthier , more humane bacon cheese burger. Salads can be made with a non egg mayo called Nayonaise that can do the same trick as the real deal. It can be used for salads and dressings. There are vegan bakeries that can make a dairy and egg free cake as well.
Let the college graduation parties begin. Celebrate that degree with a party that the grad will remember for decades. he or she deserves it.
If your grad likes an elegant affair, then think casual formal with some catering involved.Many restaurants can offer a wide range of dishes, from shrimp scampi to bruschetta. Some also offer carving tables with roasts like London Broil and turkey. Cheese and cold cut tables can be set up if the grad thinks that hot dishes may be too much for guests.Favorite restaurants also can figure in as well, as the honoree picks out beloved dishes. If money is tight then think maybe just champagne and hot hors d'oeuvres. Luckily there are less expensive brands of sparkling wine such as Asti Spumente if a large crowd is expected. Sparkling non-alcoholic cider can be served to those who can't have alcohol along with the littlest guests. The nibbles can be anything from toasted Brie and apple slices to shrimp pate on toasted baguette rounds. Desserts can be petit fours iced and decorated in the university's colors or small plates of miniature pastries. You can also buy a chocolate fountain for the event. This may seem like an extravagant but it can be used for other gatherings like showers and holiday parties. They can also be rented too for a cheaper deal.If this is too messy then consider making homemade truffles to serve. It's an easy recipe using a simple chocolate and cream ganache.
Most college graduation parties are usually backyard affairs.Again consider what the graduate wants and likes.It could even be a pot luck kind of deal where friends and relatives bring the grad's favorite dishes.Mom and Dad can be in charge of the hamburgers and hot dogs while grans and aunts along with godmothers can bring the chili or potato and macaroni salads.This is the time for celebration so you can even go whole hog - literally - with a pig roast.Some rib joints can roast it for you or it can be roasted at home in the back yard, however remember that the set up is labor intensive and dealing with an entire animal is not for the faint of heart. Consider buying a few racks of ribs instead These are easy to handle and dole out to guests.Fried turkey is another outdoor party favorite. Serve it with a cranberry chutney and grill roasted sweet potato halves along with grilled veggies. If your grad has eschewed all meat, then think of vegetarian or vegan barbecue.Morningstar Farms has some excellent sub ins such as soy dogs and black bean burgers along with chicken patties and even nuggets. Soy bacon and soy cheese can be added for a healthier , more humane bacon cheese burger. Salads can be made with a non egg mayo called Nayonaise that can do the same trick as the real deal. It can be used for salads and dressings. There are vegan bakeries that can make a dairy and egg free cake as well.
Let the college graduation parties begin. Celebrate that degree with a party that the grad will remember for decades. he or she deserves it.
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