Holiday Catering

Here is a menu that I prepared for 29 people:

Tossed Antipasto Salad {roasted red pepper, Parmesan, pickled onion, pepperoncini, fresh herbs, black olives, mixed vinaigrette}

 

Italian Bread with Parsley Butter

Vegetable Lasagna

 Lemon-Herb Amish Chicken

Roasted Winter Root Vegetables
{carrots, red potatoes, turnips, parsnips}

Cherry Cordial Tartlets & Citrus Spice Cakes

Vinegar is a Girl's Best Friend

I made the appetizers for a friend's art show, and I am pleased to bring you the results.  Her art is very colorful and full of life, so I wanted to reflect that in the food with lots of color, and harmonious flavors.

Pickled Beets: Roast in foil pouch with salt and olive oil.  Peel when cool and cut into wedges.

 Pickled with red wine vinegar, red onion, ginger, bay leaf, and cinnamon

 Pickled carrot: peeled, sliced and pickled with apple cider vinegar, saffron, and cayenne pepper.

 Pickled cauliflower: with white wine vinegar, bay leaf, caraway, and mustard seed.

 Roasted red pepper crackers: with paprika, cumin and grains of paradise.

The finished platters: Roasted Red Pepper Crackers, Bean Queso Dip, Curried Pineapple Cheese Ball, Onion Raisin Chutney, Assorted Pickled Vegetables.