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Annie, I'm making your hummus to serve at Emma's birthday party tomorrow. I'm making it in the blender, though.
Posts: 21182 | Registered: Sep 2004
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KQ, I have - no surprise - another group meeting for school tomorrow. We are about a week behind, due to me *twiddles fingers innocently* being...somehow...gone a few weeks ago. I still want to try, but it must needs be near the end. Posts: 26077 | Registered: Mar 2000
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3-bean salad potato salad (the standard kind) fresh fruit salad ceasar salad (just romaine, Brianna's Asiago Ceasar, and T. Marzetti's garlic and cheese croutons, with maybe a sprinkle of parmesan/romano/asiago cheese blend) Annie's hummus, served with mini pita rounds curry-apple tuna salad chicken drumsticks (this recipe, but with drumsticks instead of thighs)
I know they don't all "go" together, I just wanted to offer some variety; it will all be buffet-style, except the cake and ice cream, of course. Anything conspicuously absent?
Posts: 21182 | Registered: Sep 2004
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Katie, if you don't make it, we will understand. You can drop by later than 9 if you want, and we'll save you some food and cake.
Emma's a night owl anyway, she'll probably be up until 11:30 or so (although she'll be very grumpy at that point!) But the point is, you're not going to disturb anyone if you drop by later.
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I've decided to add rolls or bread for the tuna, in case anyone wants it. Am I missing any food groups or anything?
Posts: 21182 | Registered: Sep 2004
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I'll take that as you want some of our food, Katie. I'll make sure to save you some, even if you don't make it to the party proper. We can always drop it by for you or something. Or you can come over Sunday night, if you're not doing anything, and eat leftovers with us. In any case, I'll make sure you get some. Posts: 21182 | Registered: Sep 2004
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Banana's Foster: Serves Two....has alcohol in it though, although most of it burns off in the cooking process.
(these directions are not exact...we found that measuring them made the dessert not as much fun to make, and depending on the temp of the burner it always turns out a little different each time regardless...
Please be very careful, this is a FLAMING dessert, meaning the alcohol you add flames, making a great show!)
2 sliced bananas 2 tablespoons of butter (real butter only) Creme de banana Meyers dark rum 1 orange (with skin, for zesting) cinimen sugar mix....have a small ramekin next to you, but only use two teaspoons of it for effect. 4 scoops of vanilla Ice Cream, two scoops to a bowl (chill glass bowls for best effects)
1 med size pan (10 inch skillet works) 1 Butane burner (you can do it on the stove top, but to do it table side makes it more fun! A small camp stove is what we used) 1 zester for orange peel 2 large serving spoons
Have the burner ready to go, then put the butter in the skillet and turn the burner on med heat. Melt the butter, and then when it is melted zest the orange into the melted butter. Stir slowly, then begin folding the brown sugar in to the melted butter a little at a time, stirring frequently. Once the brown sugar is all in, stir the mixture until it turns from a dark brow to a light tan color. (we are making caramel at this point, really).
Once the mixture has carmalized and turned tan, pull the pan off the flame/burner. (make sure that if you use a metal pan with a metal handle it isn't hot enough to burn you.) Add the Meyers Dark Rum while lifting the pan off the burner, and then put the bottle down (try a three count while pouring...use a pourer in the bottle though, for safety reasons.)....THEN quickly put the pan down on the burner. There should be a burst of flame...it there isn't, stir the mix with a spoon then place the spoon in the flame. When the spoon catches, quickly use the lit spoon to light the mixture.
While it is flaming, sprinkle a little cinnamon over the flame...the sugar in it will cause little sparks to flare up out of the pan.
Do the same thing for the creme de banana, but don't expect the flames....creme de banana usually won't flame, it isn't alcoholic enough.
Fold the bananna's in. Make sure you coat each bananna slice.
Turn the heat off, and let it die down a bit. Get the Ice Cream out of the freezer (don't pull it out before this, it will melt while the flambe is happening), two scoops to a dish. Use the spoons to scoop out half of the mix to each bowl, and serve while still warm.
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Wow, KQ. I'd say that if Emma's first birthday party has a menu like that, she'll probably be a very well-adjusted child. Posts: 285 | Registered: Apr 2005
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Kwea, if you register at princeclan I'll give you ad/edit rights so you can post it on the site. Posts: 26071 | Registered: Oct 2003
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I'm not sure what that means, Annie, but thank you.
Our theme is "duckies", or in Emma-speak, "duh". It's the only animal name she says so far, and she says, "Hi, duh" every time she sees one, whether real, rubber, in a book, or her duckie-shaped bathtub.
We got a blue plastic tablecloth with yellow paper plates and plastic cups and paper napkins, we're going to have sodas and water in the afore-mentioned duckie bathtub with ice in it, I'm going to collect all the toy ducks and duck books and such that are all over the house and "decorate" with them, and I got little wedding bubbles I'm going to draw duckies on for our amusement/take-home favors (we're all adults, but hey, favors are still fun! And so are bubbles!) We have a Vocal Point album with a cool version of "Rubber Ducky" on it, which will probably be played at some point ( ), and we'll see if we can't find some clothes with a duck or two on them (I'm pretty sure she has some) for the birthday girl to wear; if not, maybe a pretty yellow dress. Posts: 21182 | Registered: Sep 2004
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Bah. That's fruitcake. It has raisins in it. I'm going to have to post a recipe for real Irish soda bread. Posts: 21182 | Registered: Sep 2004
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Well, as far as I am concerned, the argument about it makes it more Irish than anything else. (hee hee)
Posts: 10890 | Registered: May 2003
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Ms. Annie, your hummus is very good! I liked it a lot, it was just the right mix of creamy, rich, garlicky, and salty! I ate some at my party and a whole lot of it yesterday, but the big people finished it last night without asking me if I wanted any more! Please tell my Mama she has to make more soon. Thank you.
Posts: 36 | Registered: Apr 2005
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I learned how to do a proper flambe working at a fine dining place near here. I worked there for almost 2 years, and learned Cherries Jubilee, Bananna's Foster, and Strawberries Flambe....
I also learned how to make a Cesar Salad from scratch. The only thing we chaged in it was that we didn't use a raw egg due to libility issues with raw poultry....we used mayo instead, and it comes out perfect every time. I prefered the mayo, because it comes out a little more creamy with that than an egg, IMO.
Oh...you're welcome.
Thanks you actually, I plan on using some of these recipies at the WMASS Hatrack Picnic this year!
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If anyone from here registers to post recipes, please either include your Hatrack name or post a request in this thread so I know to give you rights. Thanks!
Posts: 26071 | Registered: Oct 2003
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I'm making it in the blender, though.
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