So, this weekend coming up I'm collaborating in and cooking for a party for 30-40 people. At least I think that's the count. Anyway, let's not talk about the numbers. The loose theme is "an evening in Paris". We won't be anywhere near Paris and I keep hearing something about a square dance but that's all beside the point as it has nothing to do with food and therefore is none of my business. Ask instead how much puff pastry am I planning to need? Haha! So far, NONE. Astonishing. Not sure what's going on.
Anyway, with that many people in a house, the main food event is the buffet table. The savoury table will be bread (baguette and whatever else looks good that morning at the bakery), meats (the dry sausage varieties of hot and mild), pate (probably something pretty simple - save the wild boar and apricot for an event where I have a better feel for what people like), cheese (brie, st.agur, chevre, and one or two other selections I haven't finalized), dips (tapinade, red pepper jelly, carmelized onion jam, tomate provencal), olives, cornichons and veggies.
I'll make the carmelized onion jam myself this week. It's a simple recipe that makes the whole hose smell of onions. I've never made Kathleen Flinn's Tomate Provencal spread but now that I've read the recipe I can't help feeling the buffet wouldn't be complete without it.
The sweet buffet is mostly other people's responsibility but I'll put together the chocolate fondue for the strawberries.
Right but that's just the buffet. What else, what else?
1. A double recipe of Creme Brulee
2. A selection of sweet crepes with filling options such as: chocolate, caramel, banana, whipped cream, cranberry jam, etc.
3. Ham and cheese crepes (I'll make my own crepes the day before)
And, because I can not pass up the chance to use the adorable oven-proof dishes, I'll make a few orders of Escargot in garlic butter with melted cheese on top.
