Last minute jitters
Nov. 14th, 2008 06:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stitchwhichWell. So I'm cooking for 72 on Saturday. Assuming we have that many who are onboard. Advance reservations being what they are and all...but I love all the food on my menu so if I have to take home leftovers, it will still be just fine.
Wanna know what I'm making? That Moe is helping me cook? (*grin* Hehe, have a good kitchen crew. Gonna be fun!)
Chicken fried then steeped in almond milk
Sausages
Meatballs. . . . Why the little meaties? Because I'm serving lots of sauces)
Pork Loin
Sauces for the meat: A Fine Pepper sauce, cinnamon sauce, pomegranate sauce, spicy mustard
Stewed Tomatoes . . . (did I mention this was just-on-the-edge-of-oops late period?)
Potatoes cooked ala turnips. . . . (like "1597 Herball" late?)
Celery w/peas & mushrooms simmered in chicken broth
Carrots glazed w/honey
"Herb tart" (which is spinach pie w/cheese & currants)
Salat (yum, yum... one of those tangy thing. You know, sweet & sour ingredients to refresh the palate and stimulate appetite)
Sweets: Bread tart, cinammon tart, fruits.
You can take for granted there will be breads, cheeses, olives and such. Can't do without those.
I've made it so most of the dishes are onion or gluten free and I've got 'safe' versions of those already set up so no one will have to skip a dish. And all the nuts are on the side except for the chicken dish - I hope that if someone with a nut allergy is onboard they'll let me know soon enough that I can set aside some of the chicken before the almond milk gets added but I'm not sanguine about it - folks don't bother to contact the cook in advance, for the most part. At least not in my experience.
I'm gonna have a little book at each table with the ingredients of each dish listed in there. More fun will be the little historical notes about where the menu items came from. I mean heck, if I am gonna tell folks what's in it, why not give them the fun trivia stuff too?
For all that, I just want to be done with this.... I hate pre-event stress! I'm deep in the "I'll never do this again, what was I thinking" phase of event cookery and all I really want to do is hide under my covers.
Wanna know what I'm making? That Moe is helping me cook? (*grin* Hehe, have a good kitchen crew. Gonna be fun!)
Chicken fried then steeped in almond milk
Sausages
Meatballs. . . . Why the little meaties? Because I'm serving lots of sauces)
Pork Loin
Sauces for the meat: A Fine Pepper sauce, cinnamon sauce, pomegranate sauce, spicy mustard
Stewed Tomatoes . . . (did I mention this was just-on-the-edge-of-oops late period?)
Potatoes cooked ala turnips. . . . (like "1597 Herball" late?)
Celery w/peas & mushrooms simmered in chicken broth
Carrots glazed w/honey
"Herb tart" (which is spinach pie w/cheese & currants)
Salat (yum, yum... one of those tangy thing. You know, sweet & sour ingredients to refresh the palate and stimulate appetite)
Sweets: Bread tart, cinammon tart, fruits.
You can take for granted there will be breads, cheeses, olives and such. Can't do without those.
I've made it so most of the dishes are onion or gluten free and I've got 'safe' versions of those already set up so no one will have to skip a dish. And all the nuts are on the side except for the chicken dish - I hope that if someone with a nut allergy is onboard they'll let me know soon enough that I can set aside some of the chicken before the almond milk gets added but I'm not sanguine about it - folks don't bother to contact the cook in advance, for the most part. At least not in my experience.
I'm gonna have a little book at each table with the ingredients of each dish listed in there. More fun will be the little historical notes about where the menu items came from. I mean heck, if I am gonna tell folks what's in it, why not give them the fun trivia stuff too?
For all that, I just want to be done with this.... I hate pre-event stress! I'm deep in the "I'll never do this again, what was I thinking" phase of event cookery and all I really want to do is hide under my covers.
