bk1
I'm settling in nicely
Posts: 123
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Post by bk1 on Dec 3, 2012 9:27:48 GMT 1
Seeasons greetings,
I have about 14 colleagues coming for drinks Dec 15th at 18 30 pm , as it is so close to Crimbo can you give me some ideas of what I should serve. Also what quantities of drink should I buy in and what is most popular ? Never had one of these gatherings in Winter so not sure if the menu changes seasonally. Preferably I would like to serve finger food only as I do not fancy all that washing up Come on all you experts I am sure you are able to shed some light on this for me.
BK
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Post by Em on Dec 3, 2012 14:21:06 GMT 1
It only changes in summer when you have things like mellon and pineapple. Seafood is more christmas here so maybe prawns, mussels(the jars of), seafood rillettes? Drinks, white wine, sparkling white wine, plus creme caisse to add, whiskey/coke, rhum/coke, white rhum + cane sugar, lime(fruit) or orange juice. ricard, pacific(alcohol free ricard!), fontingac, vine de orange, you could add cidre to the list just to be sure. I have seen lots of other things in drinks section but this is what should be in your appero kit as standard according to french MIL, if it is summer a good rosé sparkling or not and grapefruit sirop to add.
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bk1
I'm settling in nicely
Posts: 123
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Post by bk1 on Dec 3, 2012 17:41:29 GMT 1
Thanks Em some good ideas there ,I will make sure I have a selection of those drinks available. Do you think mulled wine would be appreciated ? Forgot to ask earlier should I provide desserts too or stick to savoury?
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Post by 4STIX on Dec 3, 2012 18:35:14 GMT 1
Lidls do some nice cheap nibbles
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bk1
I'm settling in nicely
Posts: 123
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Post by bk1 on Dec 3, 2012 19:15:15 GMT 1
Lidl have some fantastic choices in their deluxe selection, I am a great Lidl fan,no doubt I will be getting a few supplies from there as well as the other supermarkets.
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Post by Ali on Dec 3, 2012 19:20:05 GMT 1
Sossidges - wrapped in cheating feuillette (spl forgotton) pastry and cook in oven, then when cold cut to fingers - lovely
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Post by Ali on Dec 3, 2012 19:21:32 GMT 1
Little apero plastic serving 'glasses' with crab/mayo, topped with a prawn and cod caviar....
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Post by Ali on Dec 3, 2012 19:22:33 GMT 1
Endive - split into leaves then each leaf layered with seafood of some sort in a dressing.
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Deleted
Deleted Member
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Post by Deleted on Dec 3, 2012 19:22:52 GMT 1
Sossidges - wrapped in cheating feuillette (spl forgotton) pastry and cook in oven, then when cold cut to fingers - lovely Which sossidges
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Post by Ali on Dec 3, 2012 19:23:38 GMT 1
Chipolata type - less fatty bits in and narrowerer
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