By April Howell, School of Cooking Coordinator and Community Affairs Specialist for Martin’s Super Markets
This is a favorite of mine when the sun is just about to gointo hiding during a midsummer’s day.
Servings vary upon needs
· French Vanilla ice cream
· Raspberry Framboise -Belgium Beer
Scoop ice cream into your favorite cups. Fill close to top of glass with Framboise. Garnish with straw and a skewer of frozen raspberries.
Deciding what to feed your guests is often the trickiest part of party planning. The type of party, time of day and guest list all come into consideration. It’s hard to decide how much and what you should serve, so most hosts err on the side of “overboard”.
What party planner hasn’t poured through their 500 food pins on Pinterest, thrilled to have a reason to make some of the drool inducing recipes they’ve amassed over the years. And it’s so hard to pick just one, or two or five, so you make seven or eight and suddenly your buffet table needs some support beams.
While it’s nearly impossible, put the Pinterest down, at least until you have a plan. For most home-thrown parties the 3-2-1 rule works for any type of small gathering.
Aim for 3 snacks you can put out before the meal.
Condsider chips and dip, veggies and dip, hummus and crackers, or a couple warm appetizers that are easy to eat without a lot of utensils or fuss. When it’s meal time, leave the complimentary snacks available, but add to the mix 2 sides and one main dish. For example, if you’re serving soup, a side of grilled cheese and garlic bread or salad would work well, if it’s burgers from the grill an easy to eat potato (think fries, tots, wedges) and pasta or potato salad would make a good meal. If you’re serving dessert, aim for an indulgent and a healthy option. So if there’s birthday cake, offer a fruit salad as well.
Keeping your Smorgasbord from going overboard will save you a lot of time, money and a fridge full of leftovers.
Nothing makes guests feel more at home than a toasty drink on a chilly day. These recipes come from Duluth’s own hostess extraordinare and owner of ApronElegance.com, Rachel Hart, who recommends creating a hot drink buffet for your next winter event. Continue reading
The key to a successful “home-cooked” party is balancing your time with your tasks. If you’ve got a crowd coming, you don’t want to spend all your time in the kitchen. This easy crowd pleasing chili is perfect for fall and winter gatherings, can be easily doubled or tripled AND kept warm in the crockpot. Bonus – it’s easy to make your own! If your crowd likes it hot, add more peppers or a can of Rotel tomatoes, try it with turkey, or make it even easier with pre-cooked/canned chicken, or use plain chicken broth and play with spices to create a flavor you love. Continue reading
Signature drinks add an extra special vibe to your event bar! We love this new twist on an old favorite: Continue reading
One of the toughest aspects of planning a party is determining not only what food you will offer, but how much you will need. Many factors come into play when determining the quantity of food you will need including: time of day your party is taking place, length of party, type of food being served, amount of food options you are serving, your guests (primarily men? women? children?). This chart is a general guideline of how much food you will need based on the number of people attending. This, of course, is not a science but a great way to get a base idea of what you may need for your upcoming event. Continue reading