As a busy caterer, when I entertain at home I try to make everything ahead so that I may enjoy my guests and myself and, of course, not feel like I am working at another catered party.
The following menu takes the best of the end of summer and beginning of fall’s bounty and combines the ingredients to make a wonderful dinner that may be served buffet style or family style.
To make this menu a memorable evening, just add some store-bought nibbles, i.e. prosciutto, sliced thinly, salami, pate, a wedge of Parmesan cheese and some crackers.
Finish off your meal with “Make Your Own Sundaes.”
Who doesn’t love ice cream, hot fudge, whipped cream, sprinkles and chopped nuts?
The best part of this menu is that everything may be done ahead of time, allowing you to be a guest at your own party and you to be the most gracious host or hostess.
Menu
Serves 6
Store-bought Antipasto*
Cold Cucumber Soup
Shrimp, Fennel and Celery
Herb Chicken*
Quinoa with Zucchini
and Squash
Mixed Poached Vegetables*
Make Your Own Ice Cream
Sundaes*
Cold Cucumber
Soup
Spray Olive Oil
3 cucumbers, seeded and
cut into chunks
1 onion, cut into chunks
32 oz. homemade or store
bought chicken or vegetable
stock (I use homemade
chicken stock)
1bunch dill
Salt and Pepper to taste
1. In a large Dutch oven, spray the olive oil. Saute the onions over medium heat. Add cucumbers, stir. Add stock and bring to a boil.
2. Reduce heat. Add half a bunch of dill and simmer 30 minutes.
3. Cool. Puree soup in a food processor, fitted with a steel blade or a blender. Refrigerate until serving.
4. Pour into bowls and garnish with dill sprig.
Shrimp, Fennel
and Celery
2 tblsp. Dijon Mustard
1 tblsp. white balsamic
vinegar
1/4 cup olive oil
2 lbs. cooked cocktail shrimp
1 head of fennel, sliced thinly
in a food processor with a
2mm blade
3 stalks of celery, cut thinly
on the diagonal
Salt and Pepper to taste
1/4 cup fresh dill fronds
1. In a large bowl, mix mustard, vinegar and oil. Add fennel and celery. Toss to coat well. Add shrimp, toss again.
2. Refrigerate until serving. Taste, add dill fronds and salt and pepper, if desired.
Quinoa With
Zucchini and Squash
1 package of Quinoa, cooked
as per instructions
1 zucchini, cut into cubes
1 yellow squash, cut into
cubes
Salt and Pepper to taste
1. Once Quinoa is cooked, add zucchini and squash. Toss well. Taste and season.
2. Refrigerate until serving.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation follow Culinary Architect Catering on Facebook. Please email me photos of your dishes at party@culinaryarchitect.com.
