party cooking

As promised, I am back with some recipes from our little party a couple weeks ago. 

Now, I am not new to cooking for a crowd in a home kitchen (or professional one, for that matter, but there are fast dishwashers and fancy tools and generally more space in a professional kitchen), but it can be daunting to me too.

A few tips about planning I have learned along the way (I still have much more to learn, so if you have any good tips, please leave them in the comments section!):

I am a strong believer in lists; they will help you get and stay organized.  Besides, it is super satisfying to cross completed items off of the list (sometimes, I add something to a list that I have already completed, just so I can cross it off!). 

Figuring out how much of each item for each person can be a bit of a challenge.  My general rule of thumb is about 1/4 pound per person, depending on the item.  Keep in mind that when you cook foods, for the most part, they shrink.  Your veggies and proteins will not look as abundant as they did in your grocery basket!

I am a proponent of making too much and having leftovers, rather than having too little and hungry guests.  So when in doubt, get a little more. 

Because of our our picnic theme and our limited time to prepare these items, we kept the food really simple.  But sometimes, simple really is best.  It allows the food to shine without being too fussy.

Try to be realistic about what you are able to do in the time available.  Don't be afraid to ask for help or use items that make your life easier (have the bakery do your cake, for example).   

These are the recipes for our 60-person party.  Since you would probably like to prepare less than that amount, the recipes can easily be cut down to more manageable sizes. 

Green Bean Salad:

8 lbs green beans, blanched and shocked

juice and zest of 4 lemons
2 diced shallots

salt and pepper, to taste

Combine and store refrigerated until ready to serve.  Can be served at room temperature. 

Potato Salad

20lbs Yukon Gold Potatoes, boiled, chilled, and cut into 2inch pieces

4 cups mayonnaise

1 jar whole grain mustard

2 lbs diced bacon, cooked

1/2 cup rendered bacon fat

1 bunch chopped parsley

1 bunch chopped chives

2 diced shallots

1/2 cup cider vinegar

salt and pepper, to taste

Combine all ingredients and store refrigerated.
If your salad will be out of refrigeration for more than 4 hours,  place the bowl in an ice bath to keep the salad chilled.

Deviled Eggs

5 dozen hard boiled eggs, sliced in half, yolks removed

2 cups mayonnaise

1 jar whole grain mustard

salt and pepper to taste

paprika

chopped chives

Smash yolks with a potato masher and combine with mayonnaise, mustard, salt and pepper.  

Spoon filling into emptied egg white halves. 

Garnish with a sprinkle of paprika and a couple chive pieces.

Sandwiches

Whole Grain Mustard, Ham, Dubliner Cheddar on baguettes

Pesto mixed with mayo (1:1), Turkey, Provolone on baguettes

Cake

Same as this one but with a new icing.

I doubled the recipe to make 5-9" rounds. 

Preheat oven to 350F.

Evenly pour cake batter into parchment lined cake pans.

Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean. 

Let cool 15 minutes, then remove cakes from pans. 

Allow cakes to cool completely before icing.

Icing

3-4 lbs powdered sugar

1 cup dutched cocoa

1 lb butter, softened

1 tsp salt

hot water

1 1/2 tsp. espresso powder (or 1 pouch of Starbucks Via works well)

Beat together butter, salt and cocoa.  

Dissolve coffee in hot water.  Let cool to room temperature, then mix into butter mixture. 

Blend in powdered sugar, adding more for a thicker icing, less for a thinner, more glaze-like icing.

To Assemble

makes two 9" round cakes

Cut each cake layer in half lengthwise. 

Layer cake and icing in alternating layers. 

Ice the outside of the cake and place on cake stand.