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Posts tagged as “party food”

Six steps to get started crafting a perfect cheeseboard

Six steps to get started crafting a perfect cheeseboardLearn how to build the perfect cheeseboard in this article From Anna's Kitchen (www.fromannaskitchen.com)

I am a sucker for a good cheese plate.

Cheese is one of the few foods that even after all of these years I still feel would stop me from going 100% vegan. Meat, I can take or leave. As some of you know, I didn't eat meat for a decade or longer and still don't eat a lot of it today. But cheese? Vegan cheese is ok, I happen to like nut-based cheese, but it's just different... #TrueStory

A cheese plate is, of course, excellent as an appetizer, but as I learned recently it can also be nice to have after dinner instead of a dessert. I was used to seeing after-dinner cheese courses here in the U.S. on fancy or trendy restaurant menus, but in France, cheese was on nearly all restaurant menus—talk about heaven! A cheese plate can also be a nice choice to have as a leisurely lunch or dinner, especially when there's little time to cook. No matter the course, a cheese plate is never a bad choice.

Not sure where to start in building the cheese plate of your dreams? Let's begin with a few of the basics. Here are six things that I like to keep in mind when crafting the perfect plate.

Devils on Horseback

Devils on HorsebackDevils on Horseback recipe From Anna's Kitchen (www.fromannaskitchen.com)

Also known as stuffed dates, these are a great addition to your tapas board or as a quick and simple appetizer with cocktails before a meal. They're salty, sweet, and incredibly addictive... impossible to eat just one! This recipe makes a dozen but it's foolproof: scale it to make as many as you'd like.

If blue cheese typically isn't your jam, a creamy gorgonzola is a good choice that is a little milder. If you love blue cheese as much as I do, St. Agur is fantastic, probably one of my favorite blue cheeses to both use in recipes as well as just eat by itself with some crackers, since it's so damn delicious. It's also made with vegetarian-based rennet.

Menu Inspiration: Summer cocktail party

Menu Inspiration: Summer cocktail partySummer cocktail party menu inspo From Anna's Kitchen (www.fromannaskitchen.com)

Believe it or not, it's August. If you're gearing up for the long Labor Day weekend already or planning a casual end-of-summer party, here are some quick and easy entertaining ideas that will help you send the summer season off right.

Fresh, Mediterranean-inspired flavors highlight this menu, and for something sweet at the end that's still light: easy to make grilled peaches with honey-sweetened whipped cream. As a bonus, there's something for everyone: several recipes are vegetarian-friendly and could be made vegan with a few omissions or easy swaps.

Baked Pimento Cheese Dip

Baked Pimento Cheese DipBrowse recipes, menu ideas and more From Anna's Kitchen (www.fromannaskitchen.com)
The Super Bowl is this Sunday and, well, I'm not a football fan. A red-blooded Patriot I still am, yes, but no, I don't have a favorite football team, and I don't care who wins or loses the game. As a marketer and foodie, though, I am sure you could've guessed that I do enjoy watching the commercials and eating snacks. In the kitchen is where I can be found during any given Super Bowl with a drink in hand, pausing to watch a funny commercial now and again. Works for me. It's basically a prerequisite to have some kind of pretzels or chips and dip to snack on during the game (or commercials.) If you ask me, chips and salsa gets boring after a while. Guac, even if given a healthy dose of lime juice, is bound to turn brown. And while I enjoy a good queso, it, too, comes with challenges. The first challenge is keeping it warm. (A Crock-Pot can take care of that quite nicely, true.) The second challenge is that it can be drippy and messy to eat. Pimento cheese, on the other hand, is absolutely divine, easy to make, and easy to eat. I wasn't born or raised in the South and I never ate it as a kid. I found it a few years ago by accident when looking for something at the grocery store, and, boy, am I glad I did.

A Feast Inspired by the 50 States

A Feast Inspired by the 50 StatesBrowse recipes, menu ideas and more From Anna's Kitchen (www.fromannaskitchen.com)
Summer is admittedly not my favorite season, but I'm sure everyone who knows me has realized that by now. I've complained enough about the heat and humidity, sunburn (thanks a lot, fair skin and a desk job, for making the sun an enemy), allergies, and bees enough in my time to prove that point to anyone. As with everything, though, there are trade-offs. The end of summer will mean that local, fresh produce will start to trickle away and outdoors farmers markets will close for the season. It's still possible to eat seasonally in the fall and winter, but to buy outside of a conventional grocery store, options are limited to hearty greens and root vegetables. And as much as I love kale and rainbow Swiss chard, it's hard to beat a good Caprese salad. The taste of slightly acidic, fresh heirloom tomatoes nestled together with buratta or mozzarella cheese, drizzled with good olive oil and balsamic, some salt and fresh pepper, and fresh basil... that is pure bliss. My undying love for Caprese aside, it's true: I can't wait for the end of summer so my favorite season, fall, can begin. Before that happens, though, many of us will likely be spending our Labor Day weekend hosting or attending one last party of the season. If you're looking for ideas for what to serve and are getting tired of hamburgers and hot dogs by now, try a themed menu of favorite foods from across America.