Jill Swans
Starting with dessert then entree then appetitzers
Answer
Hi Jill - what a fun dinner idea! This dinner menu is on the gourmet side. Hopefully you are adventurous.
You do need a light desert.
Grilled pineapple with a dollop of pineapple sorbet and fresh mint. Get your pineapple now. It is nearly impossible to find ripe pineapple. Buy one with the most golden skin. Keep it on your window sill to continue ripening. The day before = peel, core and slice into 1/2" slices. If you do not have a corer then use a paring knife to core each slice. Refrigerate in a sealed container.
To cook - heat your grill or a heavy skillet. Cook the slices until they have grill marks or just a little char. Turn and drizzle with honey. When the bottom side has grill marks remove to desert plates. Top with pineapple or lime sorbet and a sprig of fresh mint. Serve with a sweet desert wine dry white wine.
For your entre serve Julia Child's Beef Bouguignonne - not difficult but time consuming so make it the day before. Perfect for a winter dinner. Serve in deep, plain white bowls set on plain white plates with buttered, toasted baguette slices or hunks of warm French bread and Caesar salad - make your own Caesar dressing. Serve with a nice red wind - cabernet, merlot or pinot noir.
http://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313
My nephew won several cooking competitions with this appetizer. Again do all of the prep work the day before.
Jacob's Gruyere Shrimp
You need large - 12 to 15 count shrimp. Since you are serving this at the end of the meal one per person is fine.
1 strip thin slice bacon per shrimp
Gruyere cheese cut into 1/4" x 1/4" strips the length of the shrimp. 1 strip per shrimp
Jalapeno peppers - cored, seeded and cut into 1/4" strips the length of the shrimp - 1 strip per shrimp
Partially cook the bacon - needs to be partially cooked but not crispy - limp. Drain on paper towels. Lay a slice of cheese and pepper in the center of each shrimp. Wrap each shrimp with a slice of partially cooked bacon. Tuck the ends of the bacon to secure the package You can serve this hot or at room temperature. If you want to serve at room temperature cook the day before. Remove from the refrigerator 2 or 3 hours before guest arrive for room temperature service. Keep it wrapped in plastic wrap until just before guest arrive. If you want it hot then cook just before service ( hope you have help because I hate to be busy cooking instead of visiting with my guest.)
Heat your oven to 350 degrees. Use a sheet pan with a rack. You really need a rack because you do not want your shrimp sitting in bacon grease. Arrange the shrimp on the rack 1" apart.
NOTE: shrimp is delicate and easily over cooked. 30 seconds can make the difference between perfect shrimp and over cocked shrimp. Prepare 3 or 4 extra appetizers to do some test runs. Cooking time will vary depending on your oven and the size of the shrimp. The day before your party cook one shrimp at 350 degrees for 10 minutes. If it is not done cook another one for 12 minutes. The shrimp should be pink through but very moist and tender. If 12 minutes is not enough try another at 13 minutes. Do not re-cook the shrimp - use another one - that is why you prepare extras.
For the party cook your shrimp at 350 for the desired amount of time. Drain on paper towels and serve on a bed of mixed greens. To really kick it up soften pepper jelly in the micro wave and drizzle on the shrimp before serving.
Not quick - requires planning and prep - not difficult - superbly delicious and impressive.
Enjoy and Happy New Year
Hi Jill - what a fun dinner idea! This dinner menu is on the gourmet side. Hopefully you are adventurous.
You do need a light desert.
Grilled pineapple with a dollop of pineapple sorbet and fresh mint. Get your pineapple now. It is nearly impossible to find ripe pineapple. Buy one with the most golden skin. Keep it on your window sill to continue ripening. The day before = peel, core and slice into 1/2" slices. If you do not have a corer then use a paring knife to core each slice. Refrigerate in a sealed container.
To cook - heat your grill or a heavy skillet. Cook the slices until they have grill marks or just a little char. Turn and drizzle with honey. When the bottom side has grill marks remove to desert plates. Top with pineapple or lime sorbet and a sprig of fresh mint. Serve with a sweet desert wine dry white wine.
For your entre serve Julia Child's Beef Bouguignonne - not difficult but time consuming so make it the day before. Perfect for a winter dinner. Serve in deep, plain white bowls set on plain white plates with buttered, toasted baguette slices or hunks of warm French bread and Caesar salad - make your own Caesar dressing. Serve with a nice red wind - cabernet, merlot or pinot noir.
http://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313
My nephew won several cooking competitions with this appetizer. Again do all of the prep work the day before.
Jacob's Gruyere Shrimp
You need large - 12 to 15 count shrimp. Since you are serving this at the end of the meal one per person is fine.
1 strip thin slice bacon per shrimp
Gruyere cheese cut into 1/4" x 1/4" strips the length of the shrimp. 1 strip per shrimp
Jalapeno peppers - cored, seeded and cut into 1/4" strips the length of the shrimp - 1 strip per shrimp
Partially cook the bacon - needs to be partially cooked but not crispy - limp. Drain on paper towels. Lay a slice of cheese and pepper in the center of each shrimp. Wrap each shrimp with a slice of partially cooked bacon. Tuck the ends of the bacon to secure the package You can serve this hot or at room temperature. If you want to serve at room temperature cook the day before. Remove from the refrigerator 2 or 3 hours before guest arrive for room temperature service. Keep it wrapped in plastic wrap until just before guest arrive. If you want it hot then cook just before service ( hope you have help because I hate to be busy cooking instead of visiting with my guest.)
Heat your oven to 350 degrees. Use a sheet pan with a rack. You really need a rack because you do not want your shrimp sitting in bacon grease. Arrange the shrimp on the rack 1" apart.
NOTE: shrimp is delicate and easily over cooked. 30 seconds can make the difference between perfect shrimp and over cocked shrimp. Prepare 3 or 4 extra appetizers to do some test runs. Cooking time will vary depending on your oven and the size of the shrimp. The day before your party cook one shrimp at 350 degrees for 10 minutes. If it is not done cook another one for 12 minutes. The shrimp should be pink through but very moist and tender. If 12 minutes is not enough try another at 13 minutes. Do not re-cook the shrimp - use another one - that is why you prepare extras.
For the party cook your shrimp at 350 for the desired amount of time. Drain on paper towels and serve on a bed of mixed greens. To really kick it up soften pepper jelly in the micro wave and drizzle on the shrimp before serving.
Not quick - requires planning and prep - not difficult - superbly delicious and impressive.
Enjoy and Happy New Year
12 year old hotel party..?
Melonia J
Okay. My daughters are 12. We postponed their birthday party until now. I am thinking about taking them and about 6 girls to an Embassy Suites hotel near a shopping mall. I will provide $10 gift cards to the mall for party favors and if they wish to spend more they may bring extra money. After shopping and a room service dinner, we could "night swim". And I would have snacks handy for around 11:00 pm. I would make all the girls be quiet around 2 am. What are some ideas for invitations, decorations, and snack foods. And we will book a joining suite; I and another mother would sleep in one room and the girls in the other. Sound okay?
Answer
That sounds like a ton of fun! I would have loved something like that. Snack foods for 12 year olds are generally pretty simple, doritos, chips, pretzels, chocolate, you can pack carrots or other fresh veggies if they are healthier eaters.
I am a pretty simple person when it comes to Invitations - I would probably go to Wal-Mart or Walgreens and pick up a pack of the ready-to-print invitations and make them on my computer. Decorations aren't really all that necessary in a setting like that - maybe some balloons and confetti deocorating the dressers.
That sounds like a ton of fun! I would have loved something like that. Snack foods for 12 year olds are generally pretty simple, doritos, chips, pretzels, chocolate, you can pack carrots or other fresh veggies if they are healthier eaters.
I am a pretty simple person when it comes to Invitations - I would probably go to Wal-Mart or Walgreens and pick up a pack of the ready-to-print invitations and make them on my computer. Decorations aren't really all that necessary in a setting like that - maybe some balloons and confetti deocorating the dressers.
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