Chemo the Clown wrote:
> On Aug 13, 4:05*am, PeterL > wrote:
>
>>We have a function coming up at the end of next month and there will be
>>approx 80 guests. Federal, State, and Local politicians, Mayor and
>>councillors, and assorted 'big knobs' from head office.... as well as a whole
>>tribe of us 'riff-raff'.
>>
>>There is to be a formal ceremony with everyone in attendance, and then I
>>wanted to have a light lunch for all the 'knobs' so they can have a feed and
>>leave. Then the rest of us will bring out the steaks and the beer and have a
>>*real* lunch!!
>>
>>So........ any ideas as to finger food that is substantial enough for a
>>lunch, but not requiring the use of any cutlery, and not being too wet and
>>messy.
>>
>>The first thing I thought of was chicken drumettes. You get the drumstick and
>>pull all the meat down to the big end, cook it up and serve. You use the
>>naked bone as a holding tool....... like this.....
>>
>>http://www.foodtv.ca/DMM/C/H/Chicken_Drumettes_003.jpg
>>
>>I'd like about 6-8 different dishes (hot or cold), as well as the ubiquitous
>>sandwiches, and cakes.
>>
>>--
>>Peter Lucas * * * * * * * * * * * * * *
>>Brisbane * * * * * * * * * * * * * * * *
>>Australia * * *
>>
>>If we are not meant to eat animals,
>>why are they made of meat?
>
>
> Ham wheels are always a hit...I don't care what anyone says. Get some
> good sliced ham, smear on a layer of good cream cheese, lay on a green
> onion, roll up and then cut into 1" pieces. Put in the fridge for at
> least an hour and then serve. I can eat the whole plate!
Sometimes they are called "Cornets d'York" with a nice fruit jam or
jelly rolled up inside. "Harengs roules" Roll Mops
but they ae a lot
of work if one uses salted herrings.
A favorite and easy dish that can serve a lot and keeps well is called a
"Macedoine"
"This Hors-d'oeuvre is composed of small white onions, small bouquets of
lightly blanched cauliflower, shall fresh gherkins, French beans, very
small pimentos and slices of blanched artichoke bottoms.
Place all these ingredients in a stoneware jar and cover with boiling
vinegar which has been lightly salted and well flavored with mustard.
Allow the preparation to marinate long enough for the flavors to
penetrate before using.
An alternative name for this preparation is Variantes."
I have never owned any "stoneware" but find a glass gallon jar works
fine. I leave out the "pimentos" and can get quite creative with what i
do put in. I always have olives in mine and sometimes radishes or even
better sliced dikon and fennel is very nice.
Often as not i use Apple cider vinegar, but i have used malt vinegar,
and don't care for the plain white, its just too acidic. Of course i
have fantasized about using a good Balsamic but the most i have done is
to sprinkle a few drops on top of a serving bowl full of the marinated
veggies.
All sorts of other uses can be found for any left over marinade, i like
to serve this in a bowl with a big spoon and surrounded by slices of
bread to place it on, but i have had people put a few spoonfuls on a
plate to enjoy with other foods.
Im not precisely sure what the "French Beans" in the recipe are, i use
fresh green been which, i assume, if that's what was meant it would say
so, but in another recipe in the same book the recipe for "haricots
Verts" is translated as "French Beans".
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3