The Last Soiree of Summer
by:Admin, September 2nd, 2010
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Creating party menus is always an interesting challenge. We usually start with a main dish, in this case kama’aina curry, and we build from there. The accompaniments to the curry were standard for the meal, but the question remained, what else.
I often receive recipes from clients that they have either collected over the years or just discovered. The “gazpacho” is a slightly altered example of a “just discovered” from a country club down in Florida. It is cool and refreshing, a great summer starter.
The hors d’oeuvres for this evening were a little random, at least as far as our tropical theme was concerned, but they were created out of things we had tried and loved or flavors we thought would work well together or in the case of the smoked turkey with cranberry, a welcome to the next entertaining season.
It is a fun process and in this case, the balance of the components ended up working well together, everyone at the party was elated with each bite.
Although we had 24 at this party, I have altered the recipes to serve 12.
The Menu
For Hors D’oeuvres:
Fried Eggplant Bites with Hoisin Duck
Rösti Potatoes with Smoked Salmon
Smoked Turkey with Dried Cranberry Relish
The Appetizer:
The Entree:
Kama’aina Curry with Roasted Bananas, Hawaiian Rice, and Someday Farm Shallot Green Beans
The Condiments:
Shaved Coconut, Chopped Macadamia Nuts, Bacon, Raisins, Scallions, Chopped Egg White and Yolk
For Dessert:
Chocolate Pots de Creme with Fresh Berries and Shortbread
I was THERE…it was the most FABULOUS dinner ever!!!!!