Posts Tagged ‘Party’
Just a quick aside to those of you who attended the BBQ here yesterday and asked me for recipes - like I said, nearly everything I made has been blogged about before, but to save you some time from looking through the archives, here’s a quick list of links to the recipes.
- Goat Cheese Tomato Baslsamic Crostini
- Mom’s NY Style Cheesecake
- Blackberry Custard Pie
- Traditional Adobo (Pork in Vinegar and Soy Sauce) w/ Yellow Rice and Black Beans
- Mom’s Potato Salad
- Orzo Salad with Spinach and Feta
- Turkish Kisir and Roasted Eggplant Salad
- Rory’s Ribs
The pears were drizzled with Lavender Honey from Mockingbird Meadows. You can buy it at her stand at the Worthington Farmers Market.
The cheeses that were on the cheese plate were Rogue River Blue, Cypress Grove Purple Haze, Brie with Rohini’s Medium Hot Cranberry Chutney, Rembrandt (Aged Gouda), and Port Salut. You can get Rogue River Blue at Curds and Whey at the North Market, and the Cypress Grove can be found practically anywhere (it’s on sale right now for $5.99 at the Whole Foods on Lane Ave). Brie and Port Salut can be found in any supermarket. The only place I’ve been able to find the Rembrandt locally is Giant Eagle. Rohini’s Chutney can be purchased on Saturday at the Worthington Farmers Market or Wednesdays at the Westerville Farmer’s Market.
I haven’t blogged about the fruit dip yet, but it’s a simple recipe - 1 box of Jello Vanilla Pudding mix to 1 small container of Cool Whip to 1 pint of sour cream. Mix it all together and chill overnight. I made my version low-fat/low-sugar by using light sour cream, Cool Whip Lite, and No Sugar Added Vanilla pudding. The little yellow orbs that were on the fruit plate next to the grapes were ground cherries. I got them this past weekend at the North Market farmers market at the Wayward Seed Farms stand. The grape variety was Canadice, also available at the North Market Farmers Market at the Orchard of Bill and Vicky Thomas. The yellow fleshed watermelon is from Wish Well Farms (also North Market Farmers Market).
The variety of wine I poured was Piemonte Moscato 2005 and/or 2007. It’s currently my favorite wine. It’s available for $9.99/bottle at Grapes of Mirth in the North Market.
I hope this has answered any questions you all had about what was served. If you have any more, don’t hesitate to ask. I had a wonderful time, thank you everyone who came and brought something for making the party a success! (Anne, could I please have your yogurt cheese recipe? It was wonderful!)
Party Recipes and Notes
August 26th, 2008
Victorian Tea Party
August 22nd, 2008It was during my non-blogging days that Anita of A Mad Tea Party had organized the puri-bhaji party. Though I did not send in my entry, I did end up cooking it at home after seeing so many different varieties pop up all over the blogging world. So when she announced yet another party..a Batata Vada party, I just couldn’t resist participating.
I won’t lie and say I hate deep fried food…unless of course it is literally swimming in oil, then I do! Both J and I love anything that is deep fried. But we make a conscious effort not to eat deep fried foods. We rarely deep fry anything at home. Main reasons being: 1. unhealthy 2. what a wastage of oil! I just don’t know what to do with the used oil and I hate to throw it in garbage. I remember my mom usi…
Bateta Vada Party!
August 19th, 2008
Roast Breadfruit & A Mad Tea Party!
August 16th, 2008
Retro Blog Party
August 15th, 2008
Pecan Pie Bars for a family party
August 12th, 2008
A PARTY FOR A POPPET…FRUIT GALETTE TARTS
August 5th, 2008
A PARTY FOR A POPPET…FRUIT GALETTE TARTS
August 5th, 2008
Dorie’s Perfect Party Cake - REVISITED
July 22nd, 2008
Chloe’s Dance Party Cake
July 6th, 2008[ts]
Our Dear Niece turned 3!
You know the drill: here’s our menu for the party; photos below. (June 1, 2008)
Savory
Watermelon Feta Salad
with Greek olive oil, olives
Watermelon Feta Salad
with Greek olive oil, olives
Baby Spinach Salad
red and yellow bell peppers, tofu, carrots, green onions, miso-sesame dressing
Tomato Onion Tart
roast/confit tomatoes, caramelized onions, basil, on puff pastry
Roast Asparagus
Cold Spicy Cucumber Salad
Korean Sprouts Salad
White Rice
JS’ Spaghetti and Meatballs
Chicken Wings Africana
Grilled Baby Back Ribs à la Chinoise
Mussels “Congolaise”
tomatoes, smoked chili, lime, cilantro
<br /…
Dear Niece’s Birthday Party
July 4th, 2008
It’s a Sushi Party!
July 2nd, 2008Apologies for not properly giving everyone a chance to wish me “Bon Voyage” before my recent trip to Beijing. I was desperate to leave Hong Kong’s typhoonic weather, only to get stranded in the airport as my flight was delayed for more than 6 hours!!! Welcome to Hong Kong’s typhoon no 8 signal. But when I finally got to Beijing…
Oh wow! Beijing has changed A LOT since the last time I visited about 7 years ago. Fortunately, for the better.
These are some of the appalling things I won’t miss from the old pre-Olympic preparation Beijing:
- The beyond hideous public toilets (Hello pristine, air conditioned, fully equipped public toilets!)
- Countless beggars harrassing you non stop, get rid of one, here comes 1000 more
- “Persistent” i.e. the pushiest souvenir hawkers EVER. Yes, they do follow you to the toilet and no, language barrier do not deter them
Despite all of the above changes, there are some things which remained authentic. Such as the public toilets at…
Back with a Duck, the Beijing Duck
July 1st, 2008
New York Style Cheesecake-The Good, The Bad & The Ugly
July 1st, 2008
Zucchini and Chicken Salad
July 1st, 2008
Crazy good Pork Tenderloin!!!!
July 1st, 2008
Strawberry Oatmeal Crumble Bars
July 1st, 2008I shall refrain today from gushing about my gorgeous pup and will instead share with you a discovery: the best way to roast a pepper (capsicum).
What’s wrong with the normal ways, I hear you ask. Â
Quite a lot actually. Â
The most common method of roasting a pepper is to place them whole in a hot oven or over coals. Undeniably, this creates perfectly cooked, juicy flesh but the post-cooking removal of the seeds makes me swear furiously. Those sticky little buggers get everywhere!Â
Another popular option is to cut the peppers into sections and then roast them.  No seed problems with this method but, more often than not, by the time the skin is charred, the flesh has dried out. Placing the same slices under a grill has the opposite drawback: the skin chars too quickly leaving the pepper still quite crunchy.  It’s a dilemma.
Or it was, anyway. I’ve now discovered that combining these latter two …
The Best Way To Roast a Pepper
June 30th, 2008
Easy Party Crostini
June 20th, 2008