Housewarming parties are fun occasions but add a few games to the mix and you've got an evening that will be remembered by all of your guests for a long time. The following ideas are some of the games that can be played at your party:
Start the evening out by handing each of your guests, when they arrive, a number which will be used for picking a winner for the door prize. Then put the same numbers into a bowl or bucket and later in the evening have someone pick the winning number. The prize can be a serious gift or a gag gift. The prize can be decided upon based on your guest list. Are they the serious sort or do they like the goofy things in life?
Do your own version of Scrabble. Give each guest paper and pencils and using the word housewarming, have them write as many words as they can using only those letters. The one who completes the most correct words in the allotted time is the winner. Give a prize for perhaps the first and the second winners of the game.
On 8 1/2” x 11” pieces of paper, draw pictures of houses and number them and then place them haphazardly on the floor in one room. Put the corresponding numbers into a bowl or a bucket and play some music. When you stop the music, pick a number and whoever is standing on the picture with that number will win the musical houses game. This can be done several times but be sure to remove the numbered houses on the floor as each number has been used. Winners will receive prizes.
Another version of this could be a cake walk. Using the numbered houses and the music again, when a number is called, the person standing on the numbered house could be the winner of a cake. This gives you the opportunity to show off your expertise as a cake baker.
If you really want to go all out with the prizes, have a lucky dip. Place papers into a bowl or bucket that have prize items listed on each slip. As each guest draws out a paper, give them the prize that is written on the paper. Prizes can be silly or serious. They can be things like matches, a child's birthday cake candle, assorted things that can be purchased at the looney store and perhaps one better than the others type of prize. It will all be the luck of the draw but your guests will have a good time hoping they are the one that gets that best prize.
Having a murder mystery game is another fun thing to do when there is a group of people. The host will explain the game and relate how and where the murder took place, i.e.: the victim was shot on a downtown street at 1:00 a.m. Then the host will have all guests close their eyes. The host will then tap the murderer once on the shoulder. The police inspector will be told ahead of time who he will be. All the other guests are suspects. The police inspector will question each of the suspects to determine who is the guilty person. Each suspect will have to try to allay any suspicions of the police inspector. The murderer can try to make someone else look guilty.
Try renting a karaoke machine and everyone can pretend they are their favorite singer.
If weather permits, take your guests out into your new backyard and play some games, i.e.: bocci ball, croquet, etc.
What better way to welcome friends to your home? And it's a great way to meet your new neighbors too. Plan your party and laugh with your guests.
Showing posts with label Entertaining. Show all posts
Showing posts with label Entertaining. Show all posts
Monday, April 25, 2011
Friday, April 22, 2011
Games to Play at Get-Togethers
There are many games to play at parties and get-togethers. Some are specifically oriented to couples but all are definitely guaranteed to be great at encouraging people to mingle within a group. This is especially true if some are strangers to each other. I have used several of the the following games at my own parties and everyone always enjoys them.
- Write the names of famous couples and when guests arrive, attach one name to the back of each person. Each guest can ask other guests yes or no questions in an attempt to guess the name of the person on their back.
- Each person writes down ten things that their partner particularly loves, would like to do, or hates and then have the opposite partner say whether the list is correct or not. The couple with the most matches wins.
- When guests arrive, each person is given a name tag and each guest can ask others questions, hoping for a no answer. If they get a no answer, they can take their name tag. The one who ends the evening with the most name tags wins.
- Limbo is always a good game. Two people hold a pole and guests try to go under it by bending backwards. After each guest has gone under the pole, it can continue to be lowered until there is only one person remaining who is still able to go under the pole.
- A hula hoop competition is another fun game. Who of your guests can do it the longest?
- Each guest gets a turn to think of the name of a famous person while other guests ask questions that will only have yes or no answers as they try to guess who the famous person might be.
- Make up a list of scruple-type questions to ask your guests. It quickly becomes clear what each person's beliefs are. Some examples are: a) Would you let your teenage daughter's boyfriend sleep overnight in her room? b) Would you smoke pot with your teenager? c) Would you lie to your best friend? d) Would you pretend to be sick so you could take the day off from work? e) If you were given too much change by a cashier, would you give it back? f) Do you blame other people for your mistakes? g) Would you offer to help someone move even if they hadn't asked you to assist them? h) Would you drink and drive?
- Blindfold each of the men in the group and have them touch each of the women guest's hands until they have been able to identify the hands of their partner. Another variety of the same game would be to have each man identify his partner's legs, if only the legs can be seen, i.e.: the women hide behind a curtain with only their legs visible.
- Interactive Wii is always fun too.
- There are several word board games available too. We have one we play often and it is always good entertainment.
I have used several of these games at get-togethers. Most of them encourage people to interact and they make laughter a large part of the evening. Try some of the games at your next get-together and I know you'll have fun.
- Write the names of famous couples and when guests arrive, attach one name to the back of each person. Each guest can ask other guests yes or no questions in an attempt to guess the name of the person on their back.
- Each person writes down ten things that their partner particularly loves, would like to do, or hates and then have the opposite partner say whether the list is correct or not. The couple with the most matches wins.
- When guests arrive, each person is given a name tag and each guest can ask others questions, hoping for a no answer. If they get a no answer, they can take their name tag. The one who ends the evening with the most name tags wins.
- Limbo is always a good game. Two people hold a pole and guests try to go under it by bending backwards. After each guest has gone under the pole, it can continue to be lowered until there is only one person remaining who is still able to go under the pole.
- A hula hoop competition is another fun game. Who of your guests can do it the longest?
- Each guest gets a turn to think of the name of a famous person while other guests ask questions that will only have yes or no answers as they try to guess who the famous person might be.
- Make up a list of scruple-type questions to ask your guests. It quickly becomes clear what each person's beliefs are. Some examples are: a) Would you let your teenage daughter's boyfriend sleep overnight in her room? b) Would you smoke pot with your teenager? c) Would you lie to your best friend? d) Would you pretend to be sick so you could take the day off from work? e) If you were given too much change by a cashier, would you give it back? f) Do you blame other people for your mistakes? g) Would you offer to help someone move even if they hadn't asked you to assist them? h) Would you drink and drive?
- Blindfold each of the men in the group and have them touch each of the women guest's hands until they have been able to identify the hands of their partner. Another variety of the same game would be to have each man identify his partner's legs, if only the legs can be seen, i.e.: the women hide behind a curtain with only their legs visible.
- Interactive Wii is always fun too.
- There are several word board games available too. We have one we play often and it is always good entertainment.
I have used several of these games at get-togethers. Most of them encourage people to interact and they make laughter a large part of the evening. Try some of the games at your next get-together and I know you'll have fun.
Family Fun With Games
Playing games together is not only fun but it is a good means for families to create a tight bond and establish long lasting memories. Having a family game night encourages communication while having fun.
When having a family game night, plan a special dinner beforehand and possibly pick a different family member's favorite recipe each time. And while games are being played, provide finger-food treats such as suitable appetizers, chips, dip and nibblers.
Also, when planning a game night with family, it will be important to pick games appropriate to the age of any children that may be attending. If there is a big range in ages, it is a good idea to play games that young children will be interested in and then play games that are suitable for those who are older after the younger ones are in bed.
Some of the games that young children enjoy are memory card games, matching card games, board games that encourage early math learning in a fun way, as well as early reading cards that are in a game format. Another game children like is Statues. Play some music suitable for children and periodically stop it, having children freeze and become statues when the music stops.
For older children, and the adults in the family, there are such games as Sorry, Operation, Pictionary, Concentration, Go Fish and Balderdash. The game of Balderdash is a particular favorite for my family and we always enjoy a lot of laughs when we play it.
For those who want to get up and be active, there is Twister, Charades and Wii interaction games. And for those who want to test their brain skills, include such games as Trivial Pursuit, Scrabble, Clue, Jenga, Scattegories, Yahtzee, Uno and Rummoli. There are a lot of card games also that are a lot of fun such as Hearts. Hearts is another one of our favorite games to play as a family.
When the weather is nice, there are outdoor games that can be played together as a family which can include even the young children. These can be ones such as Bocci Ball, Croquet and Badminton. Another idea is to get a game of scrub baseball together if your family is large enough or organize your own sports day and have challenging racing competitions. Some of these races could include carrying an egg on a spoon, the three-legged race, hopping with a ball between your knees or relays, if you have a large family group.
Having family game nights encourages family communication and closeness that will increase as the children grow older. Most of our game nights follow dinners for birthdays or in the evening on New Years Day. Another popular time for us to play family games is when we have our annual family vacations which usually includes several family groups within the family. The children in the family look forward to our game nights.
When having a family game night, plan a special dinner beforehand and possibly pick a different family member's favorite recipe each time. And while games are being played, provide finger-food treats such as suitable appetizers, chips, dip and nibblers.
Also, when planning a game night with family, it will be important to pick games appropriate to the age of any children that may be attending. If there is a big range in ages, it is a good idea to play games that young children will be interested in and then play games that are suitable for those who are older after the younger ones are in bed.
Some of the games that young children enjoy are memory card games, matching card games, board games that encourage early math learning in a fun way, as well as early reading cards that are in a game format. Another game children like is Statues. Play some music suitable for children and periodically stop it, having children freeze and become statues when the music stops.
For older children, and the adults in the family, there are such games as Sorry, Operation, Pictionary, Concentration, Go Fish and Balderdash. The game of Balderdash is a particular favorite for my family and we always enjoy a lot of laughs when we play it.
For those who want to get up and be active, there is Twister, Charades and Wii interaction games. And for those who want to test their brain skills, include such games as Trivial Pursuit, Scrabble, Clue, Jenga, Scattegories, Yahtzee, Uno and Rummoli. There are a lot of card games also that are a lot of fun such as Hearts. Hearts is another one of our favorite games to play as a family.
When the weather is nice, there are outdoor games that can be played together as a family which can include even the young children. These can be ones such as Bocci Ball, Croquet and Badminton. Another idea is to get a game of scrub baseball together if your family is large enough or organize your own sports day and have challenging racing competitions. Some of these races could include carrying an egg on a spoon, the three-legged race, hopping with a ball between your knees or relays, if you have a large family group.
Having family game nights encourages family communication and closeness that will increase as the children grow older. Most of our game nights follow dinners for birthdays or in the evening on New Years Day. Another popular time for us to play family games is when we have our annual family vacations which usually includes several family groups within the family. The children in the family look forward to our game nights.
Wednesday, April 6, 2011
Let's Have a Cookie Exchange
Each year prior to Christmas, I organize a pre-season cookie exchange for friends. What initially began as a ladies cookie exchange has now developed into a couple’s cookie exchange with several of the men participating in the cookie making.
A dozen cookies are baked for every person participating in the exchange. For example, if ten people are making cookies, each person brings nine dozen cookies to the exchange (less the dozen for yourself). Each of the dozen cookies are to be wrapped in individual ‘dozen’ packages’. Over the years many of the participants have extended their creative energies to packaging the cookies in containers such as fancy Xmas bags, decorative Christmas tins, velvet bags and ribbons.
The cookie exchange has become an excuse to have an early pre-Christmas get-together (late November or very early December), and is a wonderful way to have a variety of goodies for the holiday season.
There are few rules other than to enjoy ourselves. There are a wide variety of recipes chosen including the usual of mincemeat, shirtbread and butter tarts. Bars are also allowed.
The following are some recipes that have been used for the Cookie Exchange which have proven to be very popular over the years.
Fudge Puddles
½ cup butter softened ½ cup creamy peanut butter
½ cup white sugar ½ cup packed brown sugar
1 egg ½ tsp. Vanilla extract
1 ¼ cups all purpose flour ¾ tsp baking soda, ½ tsp salt
1 cup milk chocolate chips 1 cup semi-sweet chocolate chips
1 – 14 oz. Can sweetened condensed milk
¼ tsp vanilla extract ¾ cup pecan halves
Preheat over to 325 degrees. Sift together flour, baking soda and salt.
Cream butter, peanut butter, white sugar and brown sugar. Mix in egg and ½ tsp of vanilla. Sir the flour mixture into the creamed mixture. Shape the dough into balls approximately 1 inch in size. Put each one into one compartment of a mini muffin tin.
For the filling, put the chocolate chips into a double boiler over hot water. Stir in the milk and vanilla and mix well. Make a well in the center of each little ball and bake for 14 to 16 minutes until lightly browned. Then fill each shell with the chocolate mixture and top with a pecan half.
Chocolate Drop Cookies
1 ¼ cups all purpose flour ½ tsp baking soda, ½ tsp salt
½ cup unsweetened cocoa powder ½ cup margarine
1 cup white sugar 1 egg
1 tsp vanilla extract ¼ cup milk
18 large marshmallows
2 cups confectioners sugar 1/3 cup unsweetened cocoa powder
½ tsp salt 3 tablespoons soft margarine
1 ½ tablespoons heavy whipping cream
Preheat oven to 350 degrees. Sift together flour, baking soda, salt and cocoa.
In a large bowl cream together margarine and sugar until light and fluffy. Beat in egg then add vanilla and milk. Gradually stir in dry ingredients until well blended. Drop by spoonfuls onto the prepared cookie sheet. Bake for 8 minutes.
Cut large marshmallows into halves. When cookies come out of the oven, press one piece of marshmallow onto the top of each one. Return cookies to the oven for an additional 2 minutes. Combine confectioners sugar, cocoa and salt. Beat in softened margarine and heavy cream until icing is smooth. Spread onto cooled cookies.
A dozen cookies are baked for every person participating in the exchange. For example, if ten people are making cookies, each person brings nine dozen cookies to the exchange (less the dozen for yourself). Each of the dozen cookies are to be wrapped in individual ‘dozen’ packages’. Over the years many of the participants have extended their creative energies to packaging the cookies in containers such as fancy Xmas bags, decorative Christmas tins, velvet bags and ribbons.
The cookie exchange has become an excuse to have an early pre-Christmas get-together (late November or very early December), and is a wonderful way to have a variety of goodies for the holiday season.
There are few rules other than to enjoy ourselves. There are a wide variety of recipes chosen including the usual of mincemeat, shirtbread and butter tarts. Bars are also allowed.
The following are some recipes that have been used for the Cookie Exchange which have proven to be very popular over the years.
Fudge Puddles
½ cup butter softened ½ cup creamy peanut butter
½ cup white sugar ½ cup packed brown sugar
1 egg ½ tsp. Vanilla extract
1 ¼ cups all purpose flour ¾ tsp baking soda, ½ tsp salt
1 cup milk chocolate chips 1 cup semi-sweet chocolate chips
1 – 14 oz. Can sweetened condensed milk
¼ tsp vanilla extract ¾ cup pecan halves
Preheat over to 325 degrees. Sift together flour, baking soda and salt.
Cream butter, peanut butter, white sugar and brown sugar. Mix in egg and ½ tsp of vanilla. Sir the flour mixture into the creamed mixture. Shape the dough into balls approximately 1 inch in size. Put each one into one compartment of a mini muffin tin.
For the filling, put the chocolate chips into a double boiler over hot water. Stir in the milk and vanilla and mix well. Make a well in the center of each little ball and bake for 14 to 16 minutes until lightly browned. Then fill each shell with the chocolate mixture and top with a pecan half.
Chocolate Drop Cookies
1 ¼ cups all purpose flour ½ tsp baking soda, ½ tsp salt
½ cup unsweetened cocoa powder ½ cup margarine
1 cup white sugar 1 egg
1 tsp vanilla extract ¼ cup milk
18 large marshmallows
2 cups confectioners sugar 1/3 cup unsweetened cocoa powder
½ tsp salt 3 tablespoons soft margarine
1 ½ tablespoons heavy whipping cream
Preheat oven to 350 degrees. Sift together flour, baking soda, salt and cocoa.
In a large bowl cream together margarine and sugar until light and fluffy. Beat in egg then add vanilla and milk. Gradually stir in dry ingredients until well blended. Drop by spoonfuls onto the prepared cookie sheet. Bake for 8 minutes.
Cut large marshmallows into halves. When cookies come out of the oven, press one piece of marshmallow onto the top of each one. Return cookies to the oven for an additional 2 minutes. Combine confectioners sugar, cocoa and salt. Beat in softened margarine and heavy cream until icing is smooth. Spread onto cooled cookies.
It's A Party
With a large family of five children and seven grandchildren, and being the social people we are, we have many functions and events throughout the year. Included are birthday parties, anniversaries, our monthly ethnic dinner group, our annual cookie exchange event, our pre-Christmas get-together for family and friends and of course, special occasions. This by no means is the sum total of our parties because other ideas reveal themselves to us as the year progresses such as mini-golf tournaments with participants returning to our place, a ‘christen the pond’ party or a housewarming, to name a few of the extra parties we host in a year. One year we held my daughter’s reception in our home. Most of our parties are fairly large which, for many people, would seem to be an intimidating thought but a party can be any size. Entertaining need not be ‘scary’ if your party is planned and well organized with careful thought from its inception. By planning ahead, preparing simple ‘make ahead’ dishes, and having everything in place before the guests arrive, entertaining really can be fun and enjoyable.
DETERMINING THE THEME
What kind of a party do you want to plan? This won’t be difficult if the occasion is a birthday, anniversary, wedding, baby shower or some other special occasion. But if you decide you would like to have a party and would like a theme, there are many ideas. We have planned parties around a certain ethnic food, a car rally, a golf tournament, a murder mystery evening (this one is limited to eight people), a 40th anniversary party of a 21st birthday (we often stretch far to come up with a theme), and Hallowe’en parties. We’ve also had a ‘we’ve got a surprise’ party (but with this you have to come up with a good surprise).
It’s important to decide whether the party will be for adults or will children also be included? It will make a difference when deciding on the food and set-up for the party.
INVITATIONS
Make a decision on how many guests are manageable for the space you have. It’s better to invite fewer rather than more than the space can comfortably accommodate. Space will be determined on whether it will be an outdoor or indoor party? Prepare your guest list. Phone, e-mail or send out invitations at least two weeks ahead of time. Three weeks is preferable, with a request for an R.S.V.P. If it is a ‘bring your own bottle’ type of party, specify on the invitation or else be prepared to have a good selection of beverages.
FOOD
Plan well in advance what type of food you will serve. Make it as easy for yourself as possible so you don’t spend ‘party time’ in the kitchen. I always plan ‘make ahead’ dishes and usually have buffet-style parties so that serving requirements are kept to a minimum. (This type of entertaining, without a doubt, is the easiest). Many dishes can also be frozen well in advance of the party. Occasionally we have ‘pot lucks’ planned as well as some that are volunteered.
Most appetizers also can be done ahead of time. If small children are included in the party, try not to have snacks that will be dropped all over the floor leaving a trail behind them to remind you of Hansel and Gretel in the forest. You will want to have clean-up kept to a minimum as well.
My menu items for informal parties usually include: lasagna, chili, cabbage rolls (all of which can be frozen), and potato salad, various cold salad-type dishes (which can be made a day or two ahead of time), and cold cuts and buns. Appetizers usually include: pate, spinach dip, cream cheese with seafood sauce dip (an extremely easy but popular appetizer), humus, and various chips and nuts, etc. (Most of these, I have to admit, are purchased to cut down on the work involved in preparing and having a party). Occasionally I will have an appetizer that requires heating.
For family or small group sit-down dinners I have had fondues with chicken, beef, European sausages, vegetables, perogies, seafood and assorted dips such as tartar sauce, teriyaki sauce, plum sauce, garlic butter, seafood sauce, etc. Fondues are nice in that all the preparation can be done ahead of time with the guests cooking their own meal. For other sit-down dinners, I have had ham, Swiss steak, turkey, etc., always with a large assortment of vegetables, and potatoes or rice and a dessert or birthday cake.
SET-UP
We use a 4’ X 8’ sheet of plywood (set up in our downstairs family room) covered with a tablecloth and put all the appetizers on this table. Decorations are dependent on what kind of a party it is and the time of the year it is. Candles are always on the table although are placed towards the back if there are small children attending. I usually put appetizers out for the first part of the party and the main dishes such as chili, lasagna, etc. are put out later in the evening. I use paper plates and napkins to cut down on my work (this is not the case for more formal sit-down dinners, of course).
If the party is a birthday, a ‘welcome home’, an engagement party or a shower, we usually put up an appropriate sign with the decorations but this is only our personal preference.
For those special occasions when we have a sit-down dinner, we use several 4’ X 8’ tables put together and can accommodate about 25 or so people. In most cases I try to prepare the dishes ahead of time and heat them at the last minute to be put out on the table with the help of a few extra hands. (This works well with almost all dishes).
In all cases, whether we are having a relatively informal party or a more formal occasion with a sit-down dinner, the tables and chairs, including set-up of the table, and anything else required are always set up well before everyone arrives so that relatively no party preparation will be required after the guests arrive. This keeps the last minute stress of entertaining to minimum.
I rely heavily on lists and find that this is the best way to organize the food, the set up and guest lists. When I make my menu of what I am going to serve, regardless of what kind of party I am planning, when the dish is completed, I put a check beside it and when it goes out on the table, I put a line through it. In this way, nothing will be forgotten. With the guest list, I check off when I’ve sent an invitation and then another check if they are attending or a line through if they are unable to attend.
The following is a sample menu for a non-sit-down Party
Cabbage Rolls
Chili
Rice
Tossed Green Salad
Buns
Dessert or Birthday Cake
(Except for the green salad, this entire menu can be prepared ahead of time)
Sample Menu for a More Formal Sit-Down Occasion
Swiss Steak
Mashed Potatoes
Mashed Yams with Brown Sugar
Cabbage Crunch Salad
Green Peas
Corn
Garlic Bread
Dessert of choice
(Except for the mashed potatoes, this menu can be prepared ahead of time)
Cabbage Crunch Salad (serves 8)
Salad
2 tbsp sesame seeds
½ cup slivered almonds
½ small to medium cabbage, shredded thinly
4 green onion, chopped
Handful of crispy noodles
Dressing
2 tbsp chicken noodle soup mix
½ tsp pepper
1 tsp sugar (or to taste)
¼ cup olive oil
3 tbsp white vinegar
Mix cabbage and onions with dressing, then add almonds and sesame seeds. Crumble noodles on top and serve. (Except for adding noodles to the top of the salad, this is best done a day ahead of time)
Swiss Steak (serves 8)
2 pounds eye of round
½ cup flour
2 tsp salt 2 tsp paprika
2 onions, sliced
1 large can stewed tomatoes
1 large can tomato sauce
½ tsp pepper
Olive oil
Cut meat into pieces, dip into flour seasoned with salt and paprika. Saute onions. Remove onions with slotted spoon, leaving oil in pan. Brown meat, remove from pan. Put remaining seasoned flour into pan, stir. When flour and fat are mixed thoroughly, add boiling water; enough to make some gravy. Add tomatoes and tomato sauce. If too thick, add more water. Pour over meat and onions in a casserole. Bake, tightly covered at 325 degrees or until meat is tender, approximately two hours.
DETERMINING THE THEME
What kind of a party do you want to plan? This won’t be difficult if the occasion is a birthday, anniversary, wedding, baby shower or some other special occasion. But if you decide you would like to have a party and would like a theme, there are many ideas. We have planned parties around a certain ethnic food, a car rally, a golf tournament, a murder mystery evening (this one is limited to eight people), a 40th anniversary party of a 21st birthday (we often stretch far to come up with a theme), and Hallowe’en parties. We’ve also had a ‘we’ve got a surprise’ party (but with this you have to come up with a good surprise).
It’s important to decide whether the party will be for adults or will children also be included? It will make a difference when deciding on the food and set-up for the party.
INVITATIONS
Make a decision on how many guests are manageable for the space you have. It’s better to invite fewer rather than more than the space can comfortably accommodate. Space will be determined on whether it will be an outdoor or indoor party? Prepare your guest list. Phone, e-mail or send out invitations at least two weeks ahead of time. Three weeks is preferable, with a request for an R.S.V.P. If it is a ‘bring your own bottle’ type of party, specify on the invitation or else be prepared to have a good selection of beverages.
FOOD
Plan well in advance what type of food you will serve. Make it as easy for yourself as possible so you don’t spend ‘party time’ in the kitchen. I always plan ‘make ahead’ dishes and usually have buffet-style parties so that serving requirements are kept to a minimum. (This type of entertaining, without a doubt, is the easiest). Many dishes can also be frozen well in advance of the party. Occasionally we have ‘pot lucks’ planned as well as some that are volunteered.
Most appetizers also can be done ahead of time. If small children are included in the party, try not to have snacks that will be dropped all over the floor leaving a trail behind them to remind you of Hansel and Gretel in the forest. You will want to have clean-up kept to a minimum as well.
My menu items for informal parties usually include: lasagna, chili, cabbage rolls (all of which can be frozen), and potato salad, various cold salad-type dishes (which can be made a day or two ahead of time), and cold cuts and buns. Appetizers usually include: pate, spinach dip, cream cheese with seafood sauce dip (an extremely easy but popular appetizer), humus, and various chips and nuts, etc. (Most of these, I have to admit, are purchased to cut down on the work involved in preparing and having a party). Occasionally I will have an appetizer that requires heating.
For family or small group sit-down dinners I have had fondues with chicken, beef, European sausages, vegetables, perogies, seafood and assorted dips such as tartar sauce, teriyaki sauce, plum sauce, garlic butter, seafood sauce, etc. Fondues are nice in that all the preparation can be done ahead of time with the guests cooking their own meal. For other sit-down dinners, I have had ham, Swiss steak, turkey, etc., always with a large assortment of vegetables, and potatoes or rice and a dessert or birthday cake.
SET-UP
We use a 4’ X 8’ sheet of plywood (set up in our downstairs family room) covered with a tablecloth and put all the appetizers on this table. Decorations are dependent on what kind of a party it is and the time of the year it is. Candles are always on the table although are placed towards the back if there are small children attending. I usually put appetizers out for the first part of the party and the main dishes such as chili, lasagna, etc. are put out later in the evening. I use paper plates and napkins to cut down on my work (this is not the case for more formal sit-down dinners, of course).
If the party is a birthday, a ‘welcome home’, an engagement party or a shower, we usually put up an appropriate sign with the decorations but this is only our personal preference.
For those special occasions when we have a sit-down dinner, we use several 4’ X 8’ tables put together and can accommodate about 25 or so people. In most cases I try to prepare the dishes ahead of time and heat them at the last minute to be put out on the table with the help of a few extra hands. (This works well with almost all dishes).
In all cases, whether we are having a relatively informal party or a more formal occasion with a sit-down dinner, the tables and chairs, including set-up of the table, and anything else required are always set up well before everyone arrives so that relatively no party preparation will be required after the guests arrive. This keeps the last minute stress of entertaining to minimum.
I rely heavily on lists and find that this is the best way to organize the food, the set up and guest lists. When I make my menu of what I am going to serve, regardless of what kind of party I am planning, when the dish is completed, I put a check beside it and when it goes out on the table, I put a line through it. In this way, nothing will be forgotten. With the guest list, I check off when I’ve sent an invitation and then another check if they are attending or a line through if they are unable to attend.
The following is a sample menu for a non-sit-down Party
Cabbage Rolls
Chili
Rice
Tossed Green Salad
Buns
Dessert or Birthday Cake
(Except for the green salad, this entire menu can be prepared ahead of time)
Sample Menu for a More Formal Sit-Down Occasion
Swiss Steak
Mashed Potatoes
Mashed Yams with Brown Sugar
Cabbage Crunch Salad
Green Peas
Corn
Garlic Bread
Dessert of choice
(Except for the mashed potatoes, this menu can be prepared ahead of time)
Cabbage Crunch Salad (serves 8)
Salad
2 tbsp sesame seeds
½ cup slivered almonds
½ small to medium cabbage, shredded thinly
4 green onion, chopped
Handful of crispy noodles
Dressing
2 tbsp chicken noodle soup mix
½ tsp pepper
1 tsp sugar (or to taste)
¼ cup olive oil
3 tbsp white vinegar
Mix cabbage and onions with dressing, then add almonds and sesame seeds. Crumble noodles on top and serve. (Except for adding noodles to the top of the salad, this is best done a day ahead of time)
Swiss Steak (serves 8)
2 pounds eye of round
½ cup flour
2 tsp salt 2 tsp paprika
2 onions, sliced
1 large can stewed tomatoes
1 large can tomato sauce
½ tsp pepper
Olive oil
Cut meat into pieces, dip into flour seasoned with salt and paprika. Saute onions. Remove onions with slotted spoon, leaving oil in pan. Brown meat, remove from pan. Put remaining seasoned flour into pan, stir. When flour and fat are mixed thoroughly, add boiling water; enough to make some gravy. Add tomatoes and tomato sauce. If too thick, add more water. Pour over meat and onions in a casserole. Bake, tightly covered at 325 degrees or until meat is tender, approximately two hours.
Ethnic Entertaining
As a group of eight friends, we began having monthly ethnic dinners taking turns at each of our homes. The host couple chooses the theme and provides the main course with the other couples bringing appetizers and dessert. For authenticity of the theme, we try to dress accordingly, play corresponding music and if possible, obtain appropriate ‘props’. The ethnic dinners have provided us with an excellent opportunity to taste foods we would probably never have ventured to try.
Our Chinese dinner fell on the weekend of the Moon Festival so we had moon cakes along with a variety of other Chinese desserts. (During Medieval times, messages were often hidden inside the moon cakes when the Chinese were at war with the Mongols.) We also dined on soya chicken, fried rice, a broccoli and beef dish and crab.
For our German dinner in December, I served goose, which is a traditional German Christmas dinner. We also had Baden leek soup, lentils and bacon, red cabbage, braised sauerkraut and Streusel coffee cake for dessert. To keep in line with the Christmas spirit, we had a small gift beside each plate.
Convinced that July would be wonderful weather, we chose to have our Caribbean dinner in the backyard with the river as our backdrop. Unfortunately, the heavens opened up sending us a deluge of rain. Not to be deterred, and because Caribbean seemed to be more of an outdoor event, we set up a canopy. It wasn’t quite how we had envisioned it but with the spinach soup, Jerk chicken, Caribbean rice, buttered spinach and tropical rums, we managed to overlook the rain.
For our Spanish dinner we feasted on Seafood Paella as the main course with rice, stewed eggplant, and Butterflied shrimps for appetizers. In an effort to feel Spanish for the evening, I wore an antique black shawl with a fringe that had once been a decorative table covering of my grandmothers and I had a decorative black fan that had previously belonged to an old aunt.
Dressed in saris and turbans, we had samosas as appetizers for our Indian dinner along with Chicken Jalfrezi, Tarka Dhal, Balti stir-fried vegetables and rice. Incense drifted throughout the rooms along with the Indian music.
French onion soup started our French meal as the French artists, the model and French maids sat down to enjoy yet another adventure in ethnic experiences. Potatoes Dauphinois, Ratatouille and Toulouse Cassoulet were followed with chocolates and liquers for dessert.
Moroccan fare included Harira, a lamb dish, seven vegetable couscous, schlada, olives with Moroccan marinades as an appetizer and Moroccan Serpent cake for dessert. Dressing as Moroccans was a little more difficult, although, one couple did manage to do so.
Thai food was another unforgettable dinner as the guest list expanded to include twelve ethnic adventurers. The menu consisted of Chicken and Coconut Soup, Sweet and Sour Pork Thai-style, Bamboo Shoot salad, stir-fry vegetables in coconut milk and Thai fried noodles. Dessert was a pudding made from red rice with a sauce of pureed raspberries. Although the pudding resembled oatmeal porridge, it proved to be delicious.
Italian and Mexican venues have also made their way to our tables with many more exotic dinners planned for the future.
The following are some of my favourite recipes that we have used for our meal menus,
although all of the food we have tried has been delicious.
Baden Leek Soup (German)
A good leek soup is made by using the white part of the leek as well as the tender yellow-green part.
Ingredients for 8
4 leeks 6 chicken bouillon cubes
½ cup margarine or butter ½ tsp salt
2 large onions, chopped 1 cup milk (or ½ and ½ cream)
6 cups water 1 cup finely chopped ham, optional
Slice leeks lengthwise; wash thoroughly then cut into 1” pieces.
Melt margarine in heavy saucepan and sauté leeks and onions until soft.
Add water, bouillon cubes and salt. Bring to a boil then reduce heat and simmer 8 – 10 minutes, stirring occasionally.
Add milk and heat. Ladle soup into serving dishes. Sprinkle with chopped ham.
Jerk Chicken (Caribbean)
Jerk refers to the blend of herb and spice seasoning rubbed into the meat before cooking.
Ingredients for 8
16 pieces of chicken
Jerk Seasoning
1 tsp ground allspice 2 tsp raw sugar
1 tsp ground cinnamon 2 garlic cloves, crushed
1 tsp dried thyme 1 tbsp finely chopped onion
½ tsp freshly grated nutmeg 1 tbsp chopped scallion
1 tbsp vinegar 1 hot chili pepper, chopped
2 tbsp oil salt and freshly ground black pepper
1 tbsp lime juice lettuce leaves for serving
Combine all seasoning ingredients in small bowl. Mash well with a fork to make a thick paste.
Lay chicken pieces lengthwise on a plate, making several slits in the flesh. Rub the seasoning over the chicken and into the slits.
Place chicken in a dish, cover with plastic wrap, marinating overnight in the fridge.
Before cooking shake off any excess seasoning, brush with oil and place on a baking sheet. Cook under a preheated broiler for 45 minutes, turning often.
Serve hot on lettuce leaves.
Tarka Dhal (Indian)
Tarka Dhal is probably the most popular of Indian lentil dishes. (A little curry can be added if desired).
Ingredients for 8
¼ cup masoor dhal 1 tsp garlic pulp
¼ cup moong dhal ¼ tsp ground turmeric
2 ½ cups water 2 fresh green chilies, chopped
1 tsp ginger pulp 11/2 tsp salt
Ingredients for Tarka
2 tbsp oil 4 dried red chilies
1 onion, sliced 1 tomato, sliced
¼ tsp mixed mustard and onion seeds
Ingredients for Garnish
1 tbsp chopped fresh cilantro
1 – 2 fresh green chilies, seeded and sliced
1 tbsp chopped fresh mint
Boil the two lentils in water with the ginger, garlic pulp, turmeric and chopped green chilies for 15 – 20 minutes until soft.
Mash the lentil mixture until the consistency of a creamy chicken soup.
If the mixture looks too dry, add a little more water. Season with salt.
To prepare the Tarka, heat the oil in heavy pan and fry the onion, mustard and onion seeds, dried red chilies and tomato for 2 minutes.
Pour the Tarka over the mashed lentils and garnish with fresh coriander, green chillies and mint.
Ratatouille (French)
Ingredients for 8
2 medium eggplants (about 1 lb)
4 – 5 tbsp olive oil 1 lge red or yellow bell pepper
1 lge onion, halved and sliced seeded and cut into thin strips
1 lge onion, halved and sliced 1 tsp dried herbs
2 – 3 garlic cloves, finely chopped de Provence salt and
11/2 lbs ripe tomatoes, peeled, seeded freshly ground black pepper
and chopped, or 2 cups canned 2 large zucchini, sliced
crushed tomatoes
Preheat broiler. Cut eggplant into ¾ inch slices. Brush with olive oil on both sides and broil until lightly browned, turning once. Cut the slices into cubes.
Heat 1 tbsp olive oil in heavy saucepan and cook the onion at medium-low heat for about 10 minutes until lightly golden, stirring often. Add garlic, pepper and zucchini and cook for 10 minutes, stirring occasionally. Add tomatoes, eggplant cubes, dried herbs, salt and pepper and simmer gently, covered, over low heat for about 20 minutes, stirring occasionally. Uncover and continue cooking for 20 – 25 minutes more, stirring occasionally, until vegetables are tender and the cooking liquid has thickened slightly.
Serve the ratatouille hot or at room temperature.
Our Chinese dinner fell on the weekend of the Moon Festival so we had moon cakes along with a variety of other Chinese desserts. (During Medieval times, messages were often hidden inside the moon cakes when the Chinese were at war with the Mongols.) We also dined on soya chicken, fried rice, a broccoli and beef dish and crab.
For our German dinner in December, I served goose, which is a traditional German Christmas dinner. We also had Baden leek soup, lentils and bacon, red cabbage, braised sauerkraut and Streusel coffee cake for dessert. To keep in line with the Christmas spirit, we had a small gift beside each plate.
Convinced that July would be wonderful weather, we chose to have our Caribbean dinner in the backyard with the river as our backdrop. Unfortunately, the heavens opened up sending us a deluge of rain. Not to be deterred, and because Caribbean seemed to be more of an outdoor event, we set up a canopy. It wasn’t quite how we had envisioned it but with the spinach soup, Jerk chicken, Caribbean rice, buttered spinach and tropical rums, we managed to overlook the rain.
For our Spanish dinner we feasted on Seafood Paella as the main course with rice, stewed eggplant, and Butterflied shrimps for appetizers. In an effort to feel Spanish for the evening, I wore an antique black shawl with a fringe that had once been a decorative table covering of my grandmothers and I had a decorative black fan that had previously belonged to an old aunt.
Dressed in saris and turbans, we had samosas as appetizers for our Indian dinner along with Chicken Jalfrezi, Tarka Dhal, Balti stir-fried vegetables and rice. Incense drifted throughout the rooms along with the Indian music.
French onion soup started our French meal as the French artists, the model and French maids sat down to enjoy yet another adventure in ethnic experiences. Potatoes Dauphinois, Ratatouille and Toulouse Cassoulet were followed with chocolates and liquers for dessert.
Moroccan fare included Harira, a lamb dish, seven vegetable couscous, schlada, olives with Moroccan marinades as an appetizer and Moroccan Serpent cake for dessert. Dressing as Moroccans was a little more difficult, although, one couple did manage to do so.
Thai food was another unforgettable dinner as the guest list expanded to include twelve ethnic adventurers. The menu consisted of Chicken and Coconut Soup, Sweet and Sour Pork Thai-style, Bamboo Shoot salad, stir-fry vegetables in coconut milk and Thai fried noodles. Dessert was a pudding made from red rice with a sauce of pureed raspberries. Although the pudding resembled oatmeal porridge, it proved to be delicious.
Italian and Mexican venues have also made their way to our tables with many more exotic dinners planned for the future.
The following are some of my favourite recipes that we have used for our meal menus,
although all of the food we have tried has been delicious.
Baden Leek Soup (German)
A good leek soup is made by using the white part of the leek as well as the tender yellow-green part.
Ingredients for 8
4 leeks 6 chicken bouillon cubes
½ cup margarine or butter ½ tsp salt
2 large onions, chopped 1 cup milk (or ½ and ½ cream)
6 cups water 1 cup finely chopped ham, optional
Slice leeks lengthwise; wash thoroughly then cut into 1” pieces.
Melt margarine in heavy saucepan and sauté leeks and onions until soft.
Add water, bouillon cubes and salt. Bring to a boil then reduce heat and simmer 8 – 10 minutes, stirring occasionally.
Add milk and heat. Ladle soup into serving dishes. Sprinkle with chopped ham.
Jerk Chicken (Caribbean)
Jerk refers to the blend of herb and spice seasoning rubbed into the meat before cooking.
Ingredients for 8
16 pieces of chicken
Jerk Seasoning
1 tsp ground allspice 2 tsp raw sugar
1 tsp ground cinnamon 2 garlic cloves, crushed
1 tsp dried thyme 1 tbsp finely chopped onion
½ tsp freshly grated nutmeg 1 tbsp chopped scallion
1 tbsp vinegar 1 hot chili pepper, chopped
2 tbsp oil salt and freshly ground black pepper
1 tbsp lime juice lettuce leaves for serving
Combine all seasoning ingredients in small bowl. Mash well with a fork to make a thick paste.
Lay chicken pieces lengthwise on a plate, making several slits in the flesh. Rub the seasoning over the chicken and into the slits.
Place chicken in a dish, cover with plastic wrap, marinating overnight in the fridge.
Before cooking shake off any excess seasoning, brush with oil and place on a baking sheet. Cook under a preheated broiler for 45 minutes, turning often.
Serve hot on lettuce leaves.
Tarka Dhal (Indian)
Tarka Dhal is probably the most popular of Indian lentil dishes. (A little curry can be added if desired).
Ingredients for 8
¼ cup masoor dhal 1 tsp garlic pulp
¼ cup moong dhal ¼ tsp ground turmeric
2 ½ cups water 2 fresh green chilies, chopped
1 tsp ginger pulp 11/2 tsp salt
Ingredients for Tarka
2 tbsp oil 4 dried red chilies
1 onion, sliced 1 tomato, sliced
¼ tsp mixed mustard and onion seeds
Ingredients for Garnish
1 tbsp chopped fresh cilantro
1 – 2 fresh green chilies, seeded and sliced
1 tbsp chopped fresh mint
Boil the two lentils in water with the ginger, garlic pulp, turmeric and chopped green chilies for 15 – 20 minutes until soft.
Mash the lentil mixture until the consistency of a creamy chicken soup.
If the mixture looks too dry, add a little more water. Season with salt.
To prepare the Tarka, heat the oil in heavy pan and fry the onion, mustard and onion seeds, dried red chilies and tomato for 2 minutes.
Pour the Tarka over the mashed lentils and garnish with fresh coriander, green chillies and mint.
Ratatouille (French)
Ingredients for 8
2 medium eggplants (about 1 lb)
4 – 5 tbsp olive oil 1 lge red or yellow bell pepper
1 lge onion, halved and sliced seeded and cut into thin strips
1 lge onion, halved and sliced 1 tsp dried herbs
2 – 3 garlic cloves, finely chopped de Provence salt and
11/2 lbs ripe tomatoes, peeled, seeded freshly ground black pepper
and chopped, or 2 cups canned 2 large zucchini, sliced
crushed tomatoes
Preheat broiler. Cut eggplant into ¾ inch slices. Brush with olive oil on both sides and broil until lightly browned, turning once. Cut the slices into cubes.
Heat 1 tbsp olive oil in heavy saucepan and cook the onion at medium-low heat for about 10 minutes until lightly golden, stirring often. Add garlic, pepper and zucchini and cook for 10 minutes, stirring occasionally. Add tomatoes, eggplant cubes, dried herbs, salt and pepper and simmer gently, covered, over low heat for about 20 minutes, stirring occasionally. Uncover and continue cooking for 20 – 25 minutes more, stirring occasionally, until vegetables are tender and the cooking liquid has thickened slightly.
Serve the ratatouille hot or at room temperature.
Throwing Together a Hawaiian Party
Having a themed party is a fun way to entertain. I have used several themed variations for parties but thought the Hawaiian party was particularly enjoyable. The following are some ideas to assist you in hosting your own Hawaiian party.
First send out invitations with 'Hele mei hoohiwahiwa' written on the cards which means 'come celebrate'. Encourage each guest to come dressed in Hawaiian-style clothes and to be prepared for a relaxing evening in Hawaii.
We had Hawaiian music playing as guests arrived at our home. For decorations we used brightly-colored lanterns, tiki torches, bowls of flowers and wrapped a grass skirt around the bottom portion of the table. We placed pineapples and cocoanuts as decorative accents and handed leis to each guest when they arrived. Candles were placed inside the house as well as outside on the patio.
Besides Hawaiian music it is nice if you are able to get background sounds of surf. Even the sound of the now popular backyard water fountains would be a fitting background. And what would a Hawaiian-themed party be without a hula hoop contest?
The following are some food ideas for keeping with the Hawaiian theme:
- Serve Hawaiian Plantation Iced Tea made with pekoe tea, pineapple juice and spears of peeled pineapple.
- Mai Tais are also popular. They are made with a selection of light and dark rums, orange curacao, almond-flavored syrup, limes and orange juice.
- For an appetizer consider fried won tons or Ahi made from tuna steaks.
- For the main dish serve Hawaiian chicken kabobs, Hawaiian-style fried rice with Chinese pork sausage, pineapple chunks, green onion and oyster sauce.
- For a salad to go with your main dish try the following:
Tropical Salad with Pineapple Vinaigrette
6 slices bacon
1/4 cup pineapple juice
3 tbsp. red wine vinegar
1 /4 cup olive oil
ground pepper and salt to taste
1 – 10 oz. pkg. Romaine lettuce
1 cup diced pineapple
1/2 cup chopped and toasted macadamia nuts
3 chopped green onions
1/4 cup flaked and toasted cocoanut
Cook bacon until evenly browned then drain and crumble. Combine pineapple juice, red wine vinegar, oil, pepper and salt in jar with lid and shake well. Mix lettuce, pineapple, nuts, onions and bacon. Pour dressing over salad and toss. Garnish with toasted cocoanut.
When I think of Hawaii, my thoughts automatically turn to the popular luau celebration which is to roast a pig. For those who have the space, and the inclination to do this, the following steps are the way to do it:
- The size of the Imu pit depends on the size of the pig. For an average sized pig, the hole will need to be approximately 3 foot by 5 foot in size.
- Line the pit with dry kindling, firewood and rocks, then light the kindling on fire.
- Let the kindling and firewood burn for approximately one and a half hours until it has been reduced to ashes.
- Ensure that the hot rocks are evenly spaced in the pit and then cover them with about six inches of green vegetation. This can be things like stalks, cabbage or lettuce leaves. Larger leaves are better.
- Then place a layer of chicken wire over the vegetation.
- Place another layer of vegetation over the chicken wire and then place the pig into the Imu pit.
- Cover with an additional layer of vegetation followed by clean burlap sacks soaked in clean water. These will create additional heat.
- Next cover with heavy plastic sheeting and lastly with the dirt that was removed from the pit.
- An average sized pig will take about eight to ten hours to cook.
For most this will not be feasible but a Hawaiian party can be great even without the roasted pig. And if the weather holds, perhaps your guests will really feel as if they have been transported to the wonderful island of Hawaii. When they leave, say 'Mahalo nui loa na ho'olaule'a me la kaua', which means 'Thank you for celebrating with us'.
First send out invitations with 'Hele mei hoohiwahiwa' written on the cards which means 'come celebrate'. Encourage each guest to come dressed in Hawaiian-style clothes and to be prepared for a relaxing evening in Hawaii.
We had Hawaiian music playing as guests arrived at our home. For decorations we used brightly-colored lanterns, tiki torches, bowls of flowers and wrapped a grass skirt around the bottom portion of the table. We placed pineapples and cocoanuts as decorative accents and handed leis to each guest when they arrived. Candles were placed inside the house as well as outside on the patio.
Besides Hawaiian music it is nice if you are able to get background sounds of surf. Even the sound of the now popular backyard water fountains would be a fitting background. And what would a Hawaiian-themed party be without a hula hoop contest?
The following are some food ideas for keeping with the Hawaiian theme:
- Serve Hawaiian Plantation Iced Tea made with pekoe tea, pineapple juice and spears of peeled pineapple.
- Mai Tais are also popular. They are made with a selection of light and dark rums, orange curacao, almond-flavored syrup, limes and orange juice.
- For an appetizer consider fried won tons or Ahi made from tuna steaks.
- For the main dish serve Hawaiian chicken kabobs, Hawaiian-style fried rice with Chinese pork sausage, pineapple chunks, green onion and oyster sauce.
- For a salad to go with your main dish try the following:
Tropical Salad with Pineapple Vinaigrette
6 slices bacon
1/4 cup pineapple juice
3 tbsp. red wine vinegar
1 /4 cup olive oil
ground pepper and salt to taste
1 – 10 oz. pkg. Romaine lettuce
1 cup diced pineapple
1/2 cup chopped and toasted macadamia nuts
3 chopped green onions
1/4 cup flaked and toasted cocoanut
Cook bacon until evenly browned then drain and crumble. Combine pineapple juice, red wine vinegar, oil, pepper and salt in jar with lid and shake well. Mix lettuce, pineapple, nuts, onions and bacon. Pour dressing over salad and toss. Garnish with toasted cocoanut.
When I think of Hawaii, my thoughts automatically turn to the popular luau celebration which is to roast a pig. For those who have the space, and the inclination to do this, the following steps are the way to do it:
- The size of the Imu pit depends on the size of the pig. For an average sized pig, the hole will need to be approximately 3 foot by 5 foot in size.
- Line the pit with dry kindling, firewood and rocks, then light the kindling on fire.
- Let the kindling and firewood burn for approximately one and a half hours until it has been reduced to ashes.
- Ensure that the hot rocks are evenly spaced in the pit and then cover them with about six inches of green vegetation. This can be things like stalks, cabbage or lettuce leaves. Larger leaves are better.
- Then place a layer of chicken wire over the vegetation.
- Place another layer of vegetation over the chicken wire and then place the pig into the Imu pit.
- Cover with an additional layer of vegetation followed by clean burlap sacks soaked in clean water. These will create additional heat.
- Next cover with heavy plastic sheeting and lastly with the dirt that was removed from the pit.
- An average sized pig will take about eight to ten hours to cook.
For most this will not be feasible but a Hawaiian party can be great even without the roasted pig. And if the weather holds, perhaps your guests will really feel as if they have been transported to the wonderful island of Hawaii. When they leave, say 'Mahalo nui loa na ho'olaule'a me la kaua', which means 'Thank you for celebrating with us'.
Wednesday, March 30, 2011
Fondues - An Excellent Way to Entertain
There are many different types of fondues. They include cheese, usually used for breads; chicken or beef broth for vegetables; wine-based fondues, oil fondues which are the most common and chocolate which is great for dessert with fruit or cakes.
Fondues are an excellent way of entertaining for a sit-down dinner in that most of the work can be done well before your guests arrive. It is also a very relaxed, informal way of bringing guests together who may not know each other well. And because of the relaxed atmosphere, you can be guaranteed that there will be many laughs.
When food slips off the fondue fork we threaten that whoever loses something in the pot has to sing. Of course, since we don’t want to sing, we never insist that others do either although occasionally a brave soul will venture forth with a short tune. Quite often one guest or more has never been to a fondue so conversation opens up on what kind of fondues others have attended. Fondues are an extremely enjoyable form of entertainment and will often take up most of the evening.
With a fondue meal I include baked potatoes, wrapped in foil and pre-cooked, a salad, and either garlic bread, buns, bread sticks or cubed French bread. The vegetables can be almost anything that will hold its shape in the oil or fondue of choice. We have had carrots, broccoli, cauliflower, mushrooms, zucchini, yams, and green, red and yellow peppers. A few vegetables like eggplant will get mushy and you will often lose it in the pot. (If you want to try eggplant, practice your singing).
The meat is usually a sirloin tip roast cut into bite-sized cubes. Other meat items that are good in a fondue are sausages, veal and chicken. Seafood is also very good if you use a batter for dipping to give it a tempura effect. The batter is great for the vegetables as well. Perogies and chicken nuggets are also excellent when cooked in a fondue.
There are many sauces that can be made but I usually purchase most of the sauces I use. These include: teriyaki, plum sauce, sweet ‘n’ sour, tartar sauce, horseradish sauce and honey mustard. Many of the purchased sauces will work and experimenting with others will depend on your own personal taste. I also make a garlic butter (crushed garlic added to softened margarine or butter – to personal taste). The garlic butter is excellent with the vegetables, baked potato and perogies. Also include sour cream and bacon bits for the perogies and baked potatoes.
The following is a recipe for a Wine Fondue for cooking chicken, rabbit or veal:
1 - 750 m bottle of white wine 1 tsp sugar
1 – 2 inch piece of cinnamon stick 1 tsp salt
1/4 tsp ground coriander 1 tsp celery salt
10 black peppercorns, crushed 1/4 tsp. garlic salt
4 whole cloves
Pour wine into a saucepan, add rest of the ingredients and let sit for 1 hour. Then bring to a boil. Filter through a fine sieve or cheesecloth and transfer to the fondue pot. Bring to a boil before dipping bite-size pieces of raw meat into the boiling wine fondue. Remove meat when cooked.
Creamy Veggie Fondue (Cheese)
1/4 cup milk 1/4 cup frozen chopped spinach
1/4 cup white wine (thawed and drained)
1 – 8 oz pkg shredded Cheddar cheese 1 tsp ground dry mustard
1 – 8 oz pkg shredded Monterey Jack cheese 1 tsp ground cayenne pepper
1 – 8 oz pkg cream cheese, softened 1 tsp garlic powder
1/4 cup chopped green onions 1 tsp ground black pepper
Mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese over medium heat, stirring often until melted (about 10 minutes). Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended (about 10 minutes).
Put into fondue pot and keep warm. Can also be used as a dipper for bread sticks or cubed French bread and raw vegetables.
Batter (for seafood or vegetables)
11/2 cups sifted all-purpose flour
1 tsp salt
2 tbsp oil
1 egg, well beaten
Mix flour and salt together. Add oil, egg and about 1 cup cold water. Will make a
thick batter of approximately 2 cups.
Chocolate Fondue
12 oz. Chocolate (light, dark or white) Dippers:
3/4 cup cream Apple wedges, sliced bananas
1 – 2 tbsp brandy Pound or angel food cake
Dippers Mandarin orange segments, Pineapple chunks, marshmallows
Melt chocolate and cream over low heat and stir until smooth. Add brandy. It’s ready for dipping.
Things to Remember When Having a Fondue:
- Never put the hot fondue fork into your mouth. Include standard utensils on the table for eating.
- Be careful of the hot oil when cooking and using the fondue pot.
- 3 – 4 people per fondue pot works best.
- Use color-coded fondue forks to avoid confusion.
- Ideally have two fondue forks for each person.
- Have mats under fondue pots to avoid oil splatters on table and tablecloth.
- Be especially careful of cooking fuels for pots that are not electric. (If any of the fuel spills onto the mat or tablecloth, there is a potential for a fire, as we once discovered).
- Have separate dishes for the uncooked food so the cooked food can go on your dinner plate.
Enjoy!
Fondues are an excellent way of entertaining for a sit-down dinner in that most of the work can be done well before your guests arrive. It is also a very relaxed, informal way of bringing guests together who may not know each other well. And because of the relaxed atmosphere, you can be guaranteed that there will be many laughs.
When food slips off the fondue fork we threaten that whoever loses something in the pot has to sing. Of course, since we don’t want to sing, we never insist that others do either although occasionally a brave soul will venture forth with a short tune. Quite often one guest or more has never been to a fondue so conversation opens up on what kind of fondues others have attended. Fondues are an extremely enjoyable form of entertainment and will often take up most of the evening.
With a fondue meal I include baked potatoes, wrapped in foil and pre-cooked, a salad, and either garlic bread, buns, bread sticks or cubed French bread. The vegetables can be almost anything that will hold its shape in the oil or fondue of choice. We have had carrots, broccoli, cauliflower, mushrooms, zucchini, yams, and green, red and yellow peppers. A few vegetables like eggplant will get mushy and you will often lose it in the pot. (If you want to try eggplant, practice your singing).
The meat is usually a sirloin tip roast cut into bite-sized cubes. Other meat items that are good in a fondue are sausages, veal and chicken. Seafood is also very good if you use a batter for dipping to give it a tempura effect. The batter is great for the vegetables as well. Perogies and chicken nuggets are also excellent when cooked in a fondue.
There are many sauces that can be made but I usually purchase most of the sauces I use. These include: teriyaki, plum sauce, sweet ‘n’ sour, tartar sauce, horseradish sauce and honey mustard. Many of the purchased sauces will work and experimenting with others will depend on your own personal taste. I also make a garlic butter (crushed garlic added to softened margarine or butter – to personal taste). The garlic butter is excellent with the vegetables, baked potato and perogies. Also include sour cream and bacon bits for the perogies and baked potatoes.
The following is a recipe for a Wine Fondue for cooking chicken, rabbit or veal:
1 - 750 m bottle of white wine 1 tsp sugar
1 – 2 inch piece of cinnamon stick 1 tsp salt
1/4 tsp ground coriander 1 tsp celery salt
10 black peppercorns, crushed 1/4 tsp. garlic salt
4 whole cloves
Pour wine into a saucepan, add rest of the ingredients and let sit for 1 hour. Then bring to a boil. Filter through a fine sieve or cheesecloth and transfer to the fondue pot. Bring to a boil before dipping bite-size pieces of raw meat into the boiling wine fondue. Remove meat when cooked.
Creamy Veggie Fondue (Cheese)
1/4 cup milk 1/4 cup frozen chopped spinach
1/4 cup white wine (thawed and drained)
1 – 8 oz pkg shredded Cheddar cheese 1 tsp ground dry mustard
1 – 8 oz pkg shredded Monterey Jack cheese 1 tsp ground cayenne pepper
1 – 8 oz pkg cream cheese, softened 1 tsp garlic powder
1/4 cup chopped green onions 1 tsp ground black pepper
Mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese over medium heat, stirring often until melted (about 10 minutes). Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended (about 10 minutes).
Put into fondue pot and keep warm. Can also be used as a dipper for bread sticks or cubed French bread and raw vegetables.
Batter (for seafood or vegetables)
11/2 cups sifted all-purpose flour
1 tsp salt
2 tbsp oil
1 egg, well beaten
Mix flour and salt together. Add oil, egg and about 1 cup cold water. Will make a
thick batter of approximately 2 cups.
Chocolate Fondue
12 oz. Chocolate (light, dark or white) Dippers:
3/4 cup cream Apple wedges, sliced bananas
1 – 2 tbsp brandy Pound or angel food cake
Dippers Mandarin orange segments, Pineapple chunks, marshmallows
Melt chocolate and cream over low heat and stir until smooth. Add brandy. It’s ready for dipping.
Things to Remember When Having a Fondue:
- Never put the hot fondue fork into your mouth. Include standard utensils on the table for eating.
- Be careful of the hot oil when cooking and using the fondue pot.
- 3 – 4 people per fondue pot works best.
- Use color-coded fondue forks to avoid confusion.
- Ideally have two fondue forks for each person.
- Have mats under fondue pots to avoid oil splatters on table and tablecloth.
- Be especially careful of cooking fuels for pots that are not electric. (If any of the fuel spills onto the mat or tablecloth, there is a potential for a fire, as we once discovered).
- Have separate dishes for the uncooked food so the cooked food can go on your dinner plate.
Enjoy!
Wednesday, March 9, 2011
Games to Play at Get-Togethers
There are many games to play at parties and get-togethers. Some are specifically oriented to couples but all are definitely guaranteed to be great at encouraging people to mingle within a group. This is especially true if some are strangers to each other. I have used several of the the following games at my own parties and everyone always enjoys them.
- Write the names of famous couples and when guests arrive, attach one name to the back of each person. Each guest can ask other guests yes or no questions in an attempt to guess the name of the person on their back.
- Each person writes down ten things that their partner particularly loves, would like to do, or hates and then have the opposite partner say whether the list is correct or not. The couple with the most matches wins.
- When guests arrive, each person is given a name tag and each guest can ask others questions, hoping for a no answer. If they get a no answer, they can take their name tag. The one who ends the evening with the most name tags wins.
- Limbo is always a good game. Two people hold a pole and guests try to go under it by bending backwards. After each guest has gone under the pole, it can continue to be lowered until there is only one person remaining who is still able to go under the pole.
- A hula hoop competition is another fun game. Who of your guests can do it the longest?
- Each guest gets a turn to think of the name of a famous person while other guests ask questions that will only have yes or no answers as they try to guess who the famous person might be.
- Make up a list of scruple-type questions to ask your guests. It quickly becomes clear what each person's beliefs are. Some examples are: a) Would you let your teenage daughter's boyfriend sleep overnight in her room? b) Would you smoke pot with your teenager? c) Would you lie to your best friend? d) Would you pretend to be sick so you could take the day off from work? e) If you were given too much change by a cashier, would you give it back? f) Do you blame other people for your mistakes? g) Would you offer to help someone move even if they hadn't asked you to assist them? h) Would you drink and drive?
- Blindfold each of the men in the group and have them touch each of the women guest's hands until they have been able to identify the hands of their partner. Another variety of the same game would be to have each man identify his partner's legs, if only the legs can be seen, i.e.: the women hide behind a curtain with only their legs visible.
- Interactive Wii is always fun too.
- There are several word board games available too. We have one we play often and it is always good entertainment.
I have used several of these games at get-togethers. Most of them encourage people to interact and they make laughter a large part of the evening. Try some of the games at your next get-together and I know you'll have fun.
- Write the names of famous couples and when guests arrive, attach one name to the back of each person. Each guest can ask other guests yes or no questions in an attempt to guess the name of the person on their back.
- Each person writes down ten things that their partner particularly loves, would like to do, or hates and then have the opposite partner say whether the list is correct or not. The couple with the most matches wins.
- When guests arrive, each person is given a name tag and each guest can ask others questions, hoping for a no answer. If they get a no answer, they can take their name tag. The one who ends the evening with the most name tags wins.
- Limbo is always a good game. Two people hold a pole and guests try to go under it by bending backwards. After each guest has gone under the pole, it can continue to be lowered until there is only one person remaining who is still able to go under the pole.
- A hula hoop competition is another fun game. Who of your guests can do it the longest?
- Each guest gets a turn to think of the name of a famous person while other guests ask questions that will only have yes or no answers as they try to guess who the famous person might be.
- Make up a list of scruple-type questions to ask your guests. It quickly becomes clear what each person's beliefs are. Some examples are: a) Would you let your teenage daughter's boyfriend sleep overnight in her room? b) Would you smoke pot with your teenager? c) Would you lie to your best friend? d) Would you pretend to be sick so you could take the day off from work? e) If you were given too much change by a cashier, would you give it back? f) Do you blame other people for your mistakes? g) Would you offer to help someone move even if they hadn't asked you to assist them? h) Would you drink and drive?
- Blindfold each of the men in the group and have them touch each of the women guest's hands until they have been able to identify the hands of their partner. Another variety of the same game would be to have each man identify his partner's legs, if only the legs can be seen, i.e.: the women hide behind a curtain with only their legs visible.
- Interactive Wii is always fun too.
- There are several word board games available too. We have one we play often and it is always good entertainment.
I have used several of these games at get-togethers. Most of them encourage people to interact and they make laughter a large part of the evening. Try some of the games at your next get-together and I know you'll have fun.
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