Post # 1
Our menu at the moment is as follows:
- Do it yourself pizza bar with anchovies, bacon, banana peppers, flat breads, pizza sauce, Italian five cheese, minced garlic, green and black olives, green peppers, red peppers, salami, red pepper flakes, hot sauce, fresh mushrooms, pineapple chunks and red onion.
- Cheddar beer spread with pretzels for dipping
- Ham spread with crackers
- Maraschino cherry spread
- Meatballs with pineapple sauce
- Mini spinach quiche
- Wine (a friend is bottling me 30 bottles of a peach chardonnay as an engagement present)
- Guests can BYOB
- For dessert, we are having a s’mores bar with strawberries, bananas, nutella, peanut butter, marshmallows, caramel sauce, graham crackers, gingersnaps and milk chocolate
We are having around 26 people does this sound like enough food? Is there anything that I should add that is missing?
Post # 3
That sounds like MORE than enough food. No, I think that sounds super yummy. Can I come? 😉
Post # 5
@Ms_Smitten: damn, if only I was living in ON right now.
Post # 6
That sounds fantastic. How does one make cheddar beer spread?
Post # 7
Personally, that sounds tasty, but very heavy. There doesnt appear to be anything even remotely healthy. Can you provide some vegetables with those spreads maybe? Not ideal, but its an alternative for someone that may be looking for a more diet friendly option.
Post # 8
@lefeymw: Oh yes sorry I am planning on a vegetable platter as well. I forgot to add it to the menu thanks for mentioning it!
- 1 1/2 pound(s) (6 cups) extra-sharp Cheddar cheese, shredded
- 1 can(s) (12-ounce) beer
- 6 tablespoon(s) (3/4 stick) margarine or butter, softened
- 1 tablespoon(s) Dijon mustard
- 1 tablespoon(s) Worcestershire sauce
- 1/8 teaspoon(s) ground red pepper (cayenne)
- 1/8 teaspoon(s) ground nutmeg
- In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
- In food processor with knife blade attached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
- Pack cheese into crocks or decorative airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.
I have never tried it so I will mix up a batch before the party.
Post # 9
Post # 10
That sounds so good! I think it will be plenty!