[My dear friend (blog name) Methy is a wonderfully creative cook and party giver. This years she once again provided the catering for the Walden School's summer fundraiser, hosted at a friend's home in the Bolton Hill neighborhood of Baltimore last month. I'm always amazed that she creates these wonderfully thematic culinary combinations and events, yet in real life she has SUCH serious work :/ ]
Methy's Evening In An Italian Garden
The culinary theme for the 5th annual event: "An evening in the Italian garden - an antipasto menu". The delectables included the following passed hors d'oeuvres...
Summer vegetables on grilled polenta... triangles of tender-crisp polenta topped with grilled eggplant, red bell pepper, squash, and fresh tomato dressed lightly with a balsamic vinaigrette
Fried calamari with ancho chile remoulade sauce... cornmeal-crusted calamari served with remoulade spiked with finely minced poblano chilies, capers, celery,onion and cornichons
Grilled Caesar "bruschetta" with artichoke mousse.... diced grilled romaine, anchovy oil drizzle, and shaved parmesan with a puree of grilled lemon-marinated artichoke hearts, atop bruschetta toasts
Italian style shrimp toasts...wedges of bread stuffed with shrimp, parmesan, parsley and thyme, and fried golden brown, served with roasted red pepper sauce
Sausage puff pastry pizzettas... baked squares of pastry topped with pesto sauce, sundried tomato, crumbled Italian sausage, caramelized onion, and black olives
Mom's Italian meatballs.... authentic Italian meatballs with homemade Italian tomato sauce
Chicken marsala kebabs.... marsala-marinated chicken strips and mushrooms with creamy marsala sauce
Insalata Caprese skewers.... cherry tomatoes, basil and mozzarella dressed with olive oil, parsely and chives
Now, what would an antipasto party be without olives? So we served two types: herbs de provence marinated nicoise olives, and lemon-vermouth marinated green olives. Rounding out the savory selection was a light and delicious tuna mousse -- spuma di tonno -- served with crackers and crudite.
For dessert, there was homemade, chocolate-dipped mini cannoli, and pear-almond turnovers -- a puree of pear, bourbon, butter and almonds encased in crispy phyllo wedges.
The fundraiser was a smashing success, with many guests expressing eagerness and suspense for next year's menu!
2 comments:
I would love to see the recipes for the olives. Please post them, if they are not top-secret.
That platter looks good enough to eat... Methy's cuisine reigns supreme.
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