Crudite and Cheese Display Codman Farm Lincoln

Fundraiser in Weston

Omelette Station at Temple Shir Tikva

If you plan on having a few tables for your guests, REMEMBER, they don’t have to match… AT ALL.
Here are a couple of pics from a casual wedding we did at the Stow Inn. We used a mix of vintage cloths with burlap and each table had a different tablescape.

Stow Inn Strawberry Linen

Burlap Table

Here is a fun dessert display we did with an old French wooden farm basket. We propped it on a box and filled it to overflowing with giant farm fresh strawberries, and paired it with a Chantilly cream and brown sugar. Delightful!!

Dessert Table

This pic was one of my favorite parties ever. It was a South African themed bar mitzvah! I got to use much of my own furniture and decor items to decorate. I love to collect unusual items from all over the world. Many of them found their place on the guest tables. Here is one of the buffet tables from that day. Monstera leaves, burlap, a small Indonesian table holding exotic fruits and flora. It was a magnificent party!

-Piri Piri Shrimp Lettuce Cups with Green Papaya Salad
-Flatbread with Dukka Spice & Moroccan Eggplant Salad
-Lentil Cakes with Tzatziki
-Little Bobotie Lamb Pies with South African Blatjang Chutney
-Sweet Potato Fries in Bamboo Cones served with Harissa Katsup
-Cumin & Coriander Grilled Chicken on Sugar Cane Sticks with Pickled Red Peppers

South African Lounge Area

And the bar table, decorated with tall vases filled with kumquats, baby bananas and bamboo branches.

Bar

Next up, a college graduation. We plucked a few ideas from the graduate. High school and college memories, favorite music icons, college colors and we created a magnificent display that brought all these ideas to the table without making it look cheesy.

College Graduation

Pesto Crostini with fresh mozzarella and roasted tomato

Or a MiddleEastern Display:

Stuffed Grape Leaves, Roasted Eggplant, Mouhammara dip, Baba Ghanouj, Hummus, Tzatziki dip, spicy pita chips, Marinated Feta, Artichokes, Olives

Pull those ideas out of your head and make your next party special!

Now onto the food. The same idea goes for food… multiple flavors, textures are key here. Think spicy, cool, hot, savory, sweet, salty, crunchy, creamy. Varying flavors and textures that excite the palate. This weekend, I brined some country pork ribs (salty, warm and sweet) and threw them on the grill; paired them with a spicy Pineapple Salsa (spicy, sweet, cool). I made a 3-bean salad (crunchy, sweet, salty) and a roasted cumin corn salad (spicy, crunchy). For apps, I served a warm bean dip (warm, smooth, cheesy) with a roasted chile salsa (cool, crunchy, spicy, complex) and chips. Dessert was homemade chocolate chip cookies (warm, crunchy) with ice cream (cool, smooth, creamy). It was a wild success because I planned ahead. When I put a menu together, this is how I think… I taste the recipes in my mind, all along remembering the various flavors and textures to make sure they will create fireworks in the mouth!

Molasses Brined Pork Chops

Brine:
2 quarts water
1/2 cup kosher salt
1/2 cup molasses
1 teaspoon whole peppercorns
1 bunch fresh thyme, or 1 teaspoon dried thyme
4 pork chops (with bone)

Instructions
Make brine: Combine ingredients in a large non-reactive pan. Stir until
salt and molasses are dissolved. Add chops to brine and refrigerate for 4 to 6 hours.
Preheat a grill to medium. Grill chops medium to med. rare. Serve with pineapple salsa.

Brined Country Pork Chops

Pineapple Salsa

1 small can pineapple chunks- diced
small handful chopped cilantro
3 T. chopped red onion
1 bird chile chopped fine
½ lime- juice of
salt and pepper

Mix ingredients and let sit for at least 15 minutes or overnight.

Three Bean Salad- adapted from Verrill Farms in Concord, MA

Barely steamed cut grean beans- 1.5 cups
Kidney beans- 1 can rinsed and drained
Chick peas- 1 can rinsed and drained
¾ cup Red onion chopped
½ cup chopped Parsley
S&P
½ c. Raspberry vinaigrette

Roasted Corn Salad

1 large bag frozen white shoepeg corn
1 T. or more to taste of cumin
2 T. vegetable oil or peanut oil

1 jalopeno- chopped fine
½ red bell pepper diced
½ c. chopped cilantro
½ c. red onion
½ lime- juice from
kosher salt and fresh ground pepper to taste

Heat large pan on med. high. Add oil. Heat. Add corn and sauté while turning for 1 minute. Add cumin. Continue to sauté until corn starts to turn a nice golden brown.

Cool in fridge.
Add remaining ingredients and toss to combine. Let flavors meld and serve.

Enjoy!

Brie & Sun-dried Tomato Pesto Crostini

1/2 cup pine nuts- toasted & chopped and extras for garnish
8 sun-dried tomatoes, finely chopped and extras for garnish
2 garlic cloves, chopped
1/2 c. parmesan
1/4 c. parsley, chopped
1/4 c. olive oil
small handful basil
Freshly Ground Pepper
1/4 lb. Brie, rind removed

1 long baguette cut into slices on the diagonal, brush with olive oil
and toast briefly on both sides

Combine all of the above ingredients (except for the baguette and shaved parm) in food processor. Spread on crostini and garnish with sliver of sun-dried tomato, shaving of parm and a pine-nut.

Depending on where the graduate is now heading, (art school, law school, nursing school) you could make invitations or party favors that are “tongue n’ cheek”, like prescription bottles filled with m&m’s for someone going to nursing school, or a map invitation for the graduate heading overseas for some travel. Or printable flags noting the next school they are headed to; graduation caps on cupcakes. So many ideas come to mind.

All accomplished by thinking out of the box especially with your food choices- think a brunch hour Boston College graduation starting off with a Crepes station (ham & gruyere; asparagus & brie; artichokes & goat cheese); a frisee aux lardons salad; along with fruit smoothies at the bar(tropical mango, passion fruit, pineapple, coconut; strawberry, banana) and ending with dessert crepes (berries and mascarpone) and a giant strawberry shortcake.

Or a casual pool party for a middle school graduation we did last year- serving a Kebab Station of Chicken satays with peanut sauce, teriyaki beef skewers with spicy mustard, coconut shrimp with pineapple mango sauce tortellini pesto skewers with roasted peppers and grilled veggie skewers with roasted garlic aioli.

Other stationary items served were mini beef sliders with cheddar and caramelized onions, California Maki, Quesadillas and a make your own bruschetta with crostini’s, and tomato, mozzarella and basil. Colorful linens, balloons and a candy station made this a FUN party for a group of girls graduating from Ten Acre Country Day School in Wellesley.

One of my favorite graduation parties was for a teenage foodie and his large group of international friends. We had a Fiesta station with black bean and chicken empanadas, vegetarian enchiladas, chipotle rubbed pulled pork with warm flour tortillas, mango, peppers and tomatillo salsa, seasoned Mexican rice, Tomato, avocado and corn Salad with a cilantro lime vinaigrette, chips and salsa.

Passed hors d’oeuvres of Chilled Gazpacho Soup Sips with Tostones, Chile crusted Jumbo Shrimp with Avocado Mango salsa, grilled flatbread with chorizo, mushrooms and queso blanco.

We served Virgin Mojito’s which consisted of a sweetened lemon, lime beverage with sprigs of mint, club soda and sugar cane skewers and Guava coolers combining cranberry, guava juices with sprigs of mint.

A Harvard graduation was more formal; tented yard, luminaria’s lining the path to it, crimson and white linens, cocktail and high-top tables. We served mini Kobe beef burgers, asparagus “soup sips” with creme fraiche; jumbo shrimp with preserved lemon wrapped in phyllo. Stations included a Seafood Station with Lobster rolls, jumbo shrimp cocktail, clams casino and a big pot of our delicious clam chowder.

A New England station showcased sliced sirloin with rolls, caramelized onions and horseradish cream; BBQ Chicken wings, Boston baked beans, ole’ fashioned potato and egg salad, corn on the cobb and coleslaw.

A Napa Picnic display featured a huge wheel of triple creme cheese, surrounded by artisan breads, flavored dipping oils, marinated artichokes, olives, mushrooms and roasted peppers. Skewers of grape tomatoes, fresh mozzarella and basil, whole heads of roasted garlic for spreading on toasts, a white bean dip and sliced soppressata.

A large carrot cake, (the graduate’s favorite!) displayed the school’s coat of arms and colors.
Another graduate wanted her favorite foods- burgers and dogs with all the fixins’, barbecued chicken (on the bone of course), homemade potato chips, cole slaw, ceasar calad and a graduation cake.

A graduate from the Winsor School took it way out and we served passed hors d’oeuvres and several stations- a Mexican station, Mediterranean station, a Kebab station, a Picnic Station complete with braised pork bbq, cucumber slaw, tiny rolls, fried chicken and coleslaw rolls, mini lobster rolls, potato salad, four bean salad and grilled corn salad. Just when I thought they would say, “and a graduation cake”, they added to all this an Ice Cream Sundae Bar, assorted mini pastries, a bowl of fresh berries with creme anglaise and A GRADUATION CAKE!
All in all, your graduation celebration can be as simple as burgers and dogs or all out with ethnic stations or maybe even a dessert party. Now that is something I haven’t done in a while. Just serve dessert- luscious cakes, cupcakes, sundaes, pie and ice cream in pint bakers jars. Whatever your graduate wants, within reason.
If you want to brainstorm some ideas with me, feel free to call my office anytime. Susan @ 617-244-4324.

Linguine With Clam Sauce

Linguine with clams- serves 4-6

¼ c. Olive oil
Sliced garlic- 3 cloves
Several shakes Red pepper flakes
½ T. Anchovy paste- comes in a tube
¼ c. chopped flat leaf parsley
1 cup white wine
3 lbs. littleneck clams in the shells – very important!!!
2 T. butter
salt and pepper

1 lb. dry Linguine Pasta

Cook pasta to al dente (to the bite). Do not overcook. Drain pasta in colander, reserving ½ cup of the cooking liquid. Return pasta to pot and add cooking liquid back in. Cover and set aside.

Heat up large frying pan on medium. Add olive oil. Then add garlic slivers. Add red pepper flakes and anchovy paste. For red clam sauce, you can at this point add ½ can imported Italian tomatoes that have been pureed. Clean clams in a strainer under warm (not hot) water, rubbing off all sand. Add clams to frying pan with the garlic. Add parsley and wine. Cook, turning sauce over onto the clams. Continue until clams open up releasing their juices. Finish off with butter and salt and pepper.

Throw pasta with reserved liquid into pan of clams and mix.

Vietnamese Summer Rolls

For Spring Rolls:
1 pkg. Banh Trang rice paper wrappers
4 oz. bean threads
3/4 c. shredded carrot
1/2 cup shredded Napa cabbage or iceberg lettuce
1/2 cup chopped red bell pepper(optional)
1 bunch cilantro, chopped
1 bunch mint, chopped
1 bunch basil, chopped
Roasted unsalted peanuts
Optional- cooked and chopped or shredded shrimp or chicken

Soak bean threads in boiling water for 10 minutes. Drain well. Place noodles in stainless mixing bowl. Add remaining ingredients. Mix well and set aside.
Soak rice wrappers in very hot water. One at a time, place wrappers on work surface(marble or granite best) and fill with small amount of mixture. Fold part closest to you over the mixture, then fold over sides. Roll into a cylinder and place seam side down on moist paper towel. Cover with moist paper towel while making other rolls. Refrigerate. Take out of fridge at least one hour before eating.

Serve with the following dipping sauce.

Dipping Sauce for Spring Rolls (can also use a Peanut Sauce or Hoisin Sauce)
1 cup sugar
1/2 cup water
1/2 cup rice wine vinegar
1 T. minced garlic
1 t. salt
4 t. Nam Prik Paste (chile paste with bean oil)
Juice of 1/2 lime
(optional) Cooked shrimp, chicken

Simmer first 5 ingredients for 20 minutes. Remove from heat and add Nam Prik Paste and lime juice. Refrigerate until cool.

Tuna Tartare in Wonton Chip

Tuna Tartare

1 T. olive oil
zest of 1/2 lime
3 T. lime juice
2 t. wasabi powder mixed with 2 Tbsp. of mayonnaise
1 T. honey
2 T. soy sauce
a few dashes of Sriracha hot chili sauce
1 t. fresh ground pepper
1.5 t. kosher salt
½ teaspoon sesame oil- optional

Mix together these ingredients

Add to the mixture:
2 chopped scallions
½ handful of chopped cilantro
some diced cucumber
2 t. chopped jalopeno
1 ripe avocado- cut up
2 t. toasted sesame seeds

Add the tuna to the mixture
¼ lb. yellowfin or bluefin sashimi quality tuna- ¼” dice- easier to do when slightly frozen

Package of wonton wrappers
2-3 cups veggie oil

Slice square wrappers in half
Pour inch of veggie oil in medium saucepan and place on medium high. When very hot, (drop of water in pot sizzles) carefully, with tongs put a few wonton triangles in oil. Once they turn a golden brown, use tons to take out and dry on paper towels.

Put a spoonful of the tuna tartare on each chip when ready to serve. Do not do ahead of time as chips will become soft.

Zucchini Pancake topped with Eggplant Caviar

11/2 Small zucchini grated (about 4 cups)
1 bunch scallions trimmed and minced
2 T Fresh Dill
2T Parsley
3 Eggs
1 T Paprika
salt and pepper (small pinch not much salt more pepper)
8 oz Crumbled Feta
1 cup flour

Place grated zucchini in colander and sprinkle with salt, and let drain 15 Min.
Squeeze out excess juice.
Place in bowl and mix everything together
Pan Fry 1/2 dollar size fritters
Makes about 4 dz. (give or take 1/2dz)

Bucatini Amatraciana-serves 4-6

Bucatini Amatriciana

1 medium white onion-chopped
1-2 T. olive oil (not extra virgin)
2 good sized cloves of garlic-minced
4 thick slices of pancetta, chopped into small pieces (available at most meat counters of stores-I freeze slices of it in my freezer to have on hand)
1 small can Hunts Tomato Sauce
1 cup+ Chicken Stock
1 t. red pepper flakes
Salt and Freshly Ground Pepper
1 pound of Bucatini Pasta – cooked to al dente
Freshly grated Pecorino Romano

Sauté onion in olive oil in large saute pan until quite tender and translucent. Add garlic, sauté for a minute on medium and then add pancetta pieces. Cook for 30 seconds, stirring constantly. Proceed to add Tomato Sauce, Chicken Stock, Red pepper flakes, and Salt and pepper to taste. Cook for 2 minutes on medium. Add warm, just boiled and drained bucatini pasta to sauce and mix together (pasta will absorb the sauce) and serve with grated pecorino cheese. Lovely with a simple garden salad and warm Italian bread. Delish!

Can also add cooked Italian sausage, cooked ripini (broccoli rabe) or white beans (cannellini beans).