In honor of Valentine's and in anticipation of spring's wedding season rush, here's a look at an upcoming February series. I recently helped cater the desserts for a friend's wedding - another friend and I planned, shopped, cooked and served a range of bite-sized desserts for a crowd of about 100 people.
This was unexpectedly easy, low-stress, and most of all, cheap. We did discover many tips, hints, recipes, and budgeting and planning resources along the way.
Over the month of February I'm going to blog through them all! Hopefully if you're planning a wedding, big party, or just a small get-together this winter you'll find some tips, tricks, or inspiration.
Anyone here planning anything like that? Are there tips or resources that you're looking for? Are there any specific resources you'd like to see on cooking for parties or big group events? Let us know and we'll work it in.
© 2009 Apartment Therapy
that sounds like a great series, Faith!
care to address candied citrus/citrus zest? I've been making tons of it, but I'd like to *do* something with it . . .
lovely idea. i'm looking forward to it :)
i was thinking of having a pre-valentine's party for couples so any help would be greatly appreciated. i would likely turn to your site for inspiration anyways.
ooh! Can't wait! I'm throwing a 100-person dessert party next month!
I'd like a good online resource for clever disposable containers/plates/glasses/etc. Not too pricey, not too cutesy. I see you have used paper sample cups in the photo and, for example, when I've packaged cookies for someone for a gift I've used Chinese take out boxes. While I'm sure these boxes can be had by going to some place in Chinatown, I usually don't have the time to hunt them down (so I usually buy clean ones from the place down the street). Clever things for presentation.
good idea Faith, look forward to it!
Hi guido! re candied peel: candied orange peel dipped in chocolate or simply used to decorate dark chocolate cakes.
The last time I had good candied peel (Italian organic) I meant to use it in baking but ended up eating all of it just like that! Irresistible.
Maybe b/c I prefer salty to sweet, or that most people need a salty respite now and then with desserts, but for my last sweet soiree (an engagement party) I made really easy cheesy cheese straws with the leftover cheddar and smoked gouda I had in my fridge (about one pound total), 2 cups of flour, one stick of butter, and enough water to make a dough.
You blend the first three ingredients in a food processor until fine meal is formed (shred the cheese and slice the butter first, helps).
I also added cayenne pepper, about one tbsp.
Then add ice cold water (recipe said two tbsp, I added about 1/4 cup) until a ball of dough forms.
Knead until soft, roll out, slice into 1/2 inch strips and twist then back in 450 deg oven until golden brown enough (I did 8 min). Leave out to cool (they taste better crispy).
Have fun!