Monday, March 14, 2011


Everyone loved the spread from Saturday's party.  Especially the lovely mom-to-be.  And happy guests meant happy catererers (Rachel & me)! Here's what our spread looked like:

Maya & Rachel
Clockwise from top: Goat Cheese with Chopped Fruits & Nuts, Pesto Salad with Oven Roasted Cherry Tomatoes & Toasted Pine Nuts, Veggies & Hummus, Peanut M&Ms, Pita Chips

Fava Bean Dip, Chicken with Butternut Squash, Grapes and Almonds, Cheese Plates, Panforte (a traditional Italian Christmas cake that is very densely packed with dried fruits and nuts), Wasabi Peas, Sliced Baguette
One of the biggest hits was the goat cheese with mixed fruits/nuts appetizer.  It was so simple to make and looked really pretty.  Here we used chopped apricots, dates, cranberries, a medley of golden and dark raisins, with toasted walnuts (salted).  People spooned this mixture onto a sliced baguette.  There was hardly any left!

We wanted to make sure all of our guests had plenty to eat.  There were a few who didn't eat meat (they were ok with cheese though), so we made everything vegetarian, except for one dish for those who were seeking a little animal protein in their lives.  This was a chicken salad with roasted butternut squash, toasted slivered almonds, and red grapes tossed in a red wine vinaigrette with fresh oregano.  I adapted this recipe from a restaurant I frequent...often.  It's called Lemonade and their food is amazing.

One of the many things I love about eating at delicious restaurants is that I'm inspired with menu ideas for parties I want to throw, and even for everyday cooking.  And whoever you're cooking for will appreciate the time and effort you put into creating a tasty meal.  If you use the freshest ingredients, it's difficult to go wrong.

Being surrounded by baby clothes and girls giving our guest of honor advice on raising her baby made me think, "When am I going to have a baby?" Then Rachel told me we needed to put more mini quiches out on the table.  Back to work!