Food for Parties

[Silversky]

My gran's Birthday is coming up, and we're having a huge buffet party at our house. My dad and myself are the conjuring of the food. And we are both outta ideas, especially for dessert (apart from the birthday cake of course!) We're both able cooks and are not worried about a challenge....
So what do you think we should serve on our buffet table?

Thanks...

[wonderwoman1]

i have given you some ideas over in body and soul...if i can think of any more i will post them. i do buffets for people all the time but my mind is blank just now!!! when do u need it for?

[leaf]

A meringue roulade always looks great and tastes yummy too!!
6 eggs
12oz caster sugar
2oz flaked almonds

1 pint Double cream
Any summer fruit that you like

Whisk egg whites until stiff add sugar and whisk in
place in a swiss roll tin lined with baking parchment
sprinkle with almonds
bake in a moderate oven 140c for 2 hrs, if colouring up too much turn oven down to 130c allow to cool.
turn out on to a clean sheet of baking parchment, cover with whipped cream and fruit and roll up like a swiss roll
chill for a few hours ( this makes it easier to cut)

[tictactoe]

Aaww, leaf has beaten me to it!!

Just what I was gonna advise - looks great - tastes yummy - and is nice and light after all the other goodies!

Won't confuse you with other recipes for different roulades.

Have a lovely do !

n00dles xxx

[spudqueen]

How about Bannoffe Pie?

I make one really easily,

Fill one ready made sweet pastry case with sliced bananas topped with Carnation Caramel (a tin of condensed milk already caramalised for you so you don't have to boil it for 2 hours), top with whipped cream and sprinkle a flake on top.

[pessimist]

Trifle is always good, make it in a flattish dish like a gratin dish and it goes a lot further than if you make it in a deep dish.

[lynlockwood]

A fruit salad is dead easy and if you use some colouful fruit and unusual tastes like mango and starfruit etc can look fantastic. You could also add some fresh mint to bring out flavours or some alcohol. What about a big Eton mess- crunched up meringues (cooked or shop bought)summer fruit and whipped cream- again dead quick to make and very popular.

[lynlockwood]

I forgot to add some savoury ideas- what about some tostades- slice up some nice bread- it could be a plain white bloomer or more exotic sundried tom/ olive bread etc, toast and drizzle with olive oil- you could serve it warm or cold topped with tapenade, or just with dips.

[lilacben]

What about a lemon meringue pie. Not a pastry bottomed one but a sponge base. You can buy those large sponge bases in the supermarket ready made and put a lemon mixture on top, make yourself or buy packet. and then beat about 6-8 egg whites up to make the meringue on top. cook as usual until meringue brown. I used to make this a lot and it was alwas the first gone. good luck. Brenda x

[hannahjo]

How about profieter rolls? (how ever you spell them!) you could have a mountain of them and a jug of hot chocolate sauce which people can help themselves to... YUM!!!

[sue11]

If you want something very rich and delicious have you tried Delia Smith's Truffle Torte? It is fantastically wonderful, although it is best served cold from the fridge, so may not taste quite as good at room temperature sat on the buffet table.
You need
5 tabs liquid glucose - you can get this from Boots Chemists.
1lb (450g) of good quality plain chocolate.
5 tabs brandy or rum.
1 (570ml) pint double cream at room temperature.
3oz Amaretti biscuits, crushed finely with a rolling pin.
9inch cake tin lined with greaseproof paper and sides lightly brushed with oil (groundnut if poss)
To make
Sprinkle the crushed amaretti biscuits over the base of the tin. Melt the chocolate in a double saucepan with the liquid glucose and brandy or rum. Leave the mixture to cool for 5 mins until it feels just warm.
Beat the cream until slightly thickened and fold half this mixture into the chocolate mixture. Now fold this cream and chocolate mixture into the remaining cream. Make sure you do this well or you end up with a marble effect torte! Once you have blended this mixture well, pour this into the prepared tin and tap the tin to even out the mixure. Cover with cling film and chill overnight.
Just before serving, run a palette knife around the rim of the torte, give it a good shake and turn it out onto your serving plate. To finish off, dust the top with some cocoa powder.
This recipe serves 10 people, but I remember when I made it, it served more as it is a very rich pudding and a little goes a long way!
it is good served with single cream. Enjoy!
Sue