Wanted: elegant buffet food ideas
I need to feed 25-30 people for dinner next week; a crowd of close business associates + spouses for a celebratory meal. It'll have to be a buffet, but I'd like it to feel a bit more elegant than typical fare and to use seasonal foods. What have you done that's worked well and 'wow'-ed the guests? I'm mostly looking for an idea for an entree or two, but throw anything my way. We've probably all done beef tenderloins and/or salmon for events like this. Other ideas? I love vegetarian offerings myself, but probably won't do that as a centerpiece. Limitations: I know several guests will not eat pork; no shellfish (I have a severe allergy); folks will be seated for dinner but not at a table, so not too much cutting, etc. Soup seems hard to manage unless it's its own course, so I'd be inclined to shy away from that. I'll probably want a mix of room temp and hot foods so I can do some dishes ahead.
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25 Comments:
I hosted a party once and served just hot and cold appetizers. Among the hot offerings, I included Moroccan Beef Sirloin strips and it was a huge hit. I marinated about a pound and a half of sirloin strips overnight in 1/4C olive oil, salt, a few cloves of garlic, cumin, ginger, paprika, cinnamon, turmeric, cayenne and black pepper. I then grilled it on my stovetop grill. The spices really tenderized the meat nicely. It was heavenly! Maybe you could adapt something similar into an entree.
yayfood at 2:11PM on 10/22/09
How about vitello tonnato? This is served cold and very impressive looking on a buffet table. I have used this recipe from epicurean.com and was very pleased with it. You would need to at least double this.
2 lb Boneless lean veal, preferably eye of round
2 Carrots, coarsely chopped
1 Stalk celery, coarsely chopped
1 Onion, coarsely chopped
5 Sprigs Italian parsely, coarsely chopped
1 cn (3 1/2oz) oil-packed tuna, well drained
3 tb Capers, drained
2 Small sweet pickles, drained and coarsely chopped
3 Anchovy fillets, coarsely chopped
1/4 c Mayonnaise
1/3 c Lemon juice
Black pepper and salt to taste
1/4 c Each olive oil and corn oil
Italian parsely
Lemon slices
Capers
Directions:
Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1-1/2 hours. Cool veal completely. Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender. Add mayonnaise, lemon juice and oils; mix until well blended. Add pepper, taste, and add salt if necessary. Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over. Veal should be completely smothered in sauce.
Serve any leftover sauce on the side. Garnish with Italian parsely, lemon slices and capers.
Yield: 8 servings
finsbigfan at 2:28PM on 10/22/09
Something that would look impressive on the buffet table is a creamy pumpkin soup served in a large, hollowed-out pumpkin.
jo_wang at 2:51PM on 10/22/09
Brussels Sprouts with Maple and Walnut Vinaigrette
Serves 8
4 cups Brussels sprouts, washed and trimmed
4 tablespoons sherry vinegar
4 tablespoons pure maple syrup
1 tablespoon Dijon-style mustard
½ cup walnut oil
Pinch fresh grated nutmeg (optional)
Salt and freshly ground black pepper, to taste
1 cup coarsely chopped walnuts, pecans or hazelnuts
Place the nuts in a heavy skillet over medium high heat, stirring frequently until lightly toasted. Watch closely to prevent scorching. Remove from the heat and let cool.
Cut an X in the base of each Brussels sprout to help them cook evenly. Steam until tender but still firm. Do not overcook.
Meanwhile, whisk the vinegar, maple syrup, and mustard together. Gradually whisk in the oil. Season with the nutmeg and salt and pepper to taste.
Toss the hot Brussels sprouts with the walnuts and vinaigrette. Serve immediately.
CJ McD at 2:58PM on 10/22/09
Soup “shooters” (tomato bisque, squash bisque, etc.)
Chicken or pork satay (skewers)
Grilled chicken or pork skewers with mango-lime chtuney
Bite sized meatballs (picks) (in pesto scented spaghetti sauce, savory with mushroom gravy, Swedish, Stroganoff style, etc.)
Sesame encrusted tuna bites with soy ginger dipping sauce
Salmon bites with cucumber dill sauce
Grilled lamb skewers with spicy ginger tomato chutney
Bite sized pieces of Italian breaded chicken breast served with marinara on the side
Salmon Wasabi Bites (Mix a little softened cream cheese, scallion, soy sauce, rice vinegar and wasabi paste. Fill mini phyllo or pre-baked tart shells with flaked. cooked salmon. Pipe wasabi mixture on top.)
Small hot ham sandwiches on cormeal or cheddar biscuits with mustard or chutney (cranberry?)
Baked, glazed ham, spiral sliced.
Chicken marsala (cut chicken breasts into bite sized pieces before cooking)
Empanadas
Individual BBQ baby ribs
CJ McD at 3:00PM on 10/22/09
Spinach & ricotta tart or tartlets (bite sized) (or wrapped in phyllo- rolls or triangles)
Grilled polenta squares with an assortment of toppings
Mushroom (and goat cheese?) tart
Vegetable pate
Stuffed portobello or cremini mushrooms
Chana Masala
Eggplant Rollotini
White beans with sage and garlic
Warm lentil salad
Quiche
Caramelized onion tart with gorgonzola
Cheese tortellini with Alfredo or pesto cream sauce
CJ McD at 3:01PM on 10/22/09
Chantilly potatoes (oven baked mashed potato puffs)
Au gratin potatoes
Roasted sweet potato bites or fingers
Tiny, steamed new potatoes with parsley-chive butter
Wild rice pilaf
Jeweled saffron rice
Parmesan risotto cakes
CJ McD at 3:03PM on 10/22/09
Herbed buttered green beans
Roasted brussel sprouts
Carrots with orange butter
Cucumber salad with fresh dill
Jicama-orange-cilantro-red onion salad
Cherry tomato-bell pepper-artichoke or cucumber skewers with fresh basil viniagrette drizzle laid on a bed (large platter) of baby greens or grape leaves. (or antipasto skewers)
Asian slaw
Platter of roasted beets, walnuts, goat cheese and orange-basil viniagrette
Chopped olive-artichoke salad in endive or lettuce cups
Assortment of fresh rolls, breads, focaccias
Assorted relishes, condiments, tapenades
Assorted fresh fruits
Assorted cheeses
Individual fruit crostatas
Fruit compote,
Assorted bite sized sweet breads or bars, small home made cookies
White chocolate mousse cups with fresh rasberry sauce
CJ McD at 3:06PM on 10/22/09
Beef tenderloin tips in wine sauce
Port braised duck and apples in puff pastry cups
Duck skewers with soy-ginger-hoisin glaze
Baked brie in puff pastry (add cut outs or fanci-fy it) with warm apple or pear chutney
Beggars purses filled with (spinach, cheeses, mushrooms, etc.)
Grilled asparagus with proscuitto crisps and shallot vinieagrette
Mini BLT (grilled crostini, softened herbed goat cheese, crumbled bacon chiffonade of lettuce and chopped tomato)
Salad of macerated orange slices (sugar, Grand Marnier)
CJ McD at 3:30PM on 10/22/09
As usual, I'm slightly obsessed with ideas. *taps self*
Do you have a budget?
A theme?
Is it a special occasion?
Is the crowd adventerous or traditional? Mix of both?
------
Oops, they just keep popping in-
Pork tenderloin with maple-bourbon glaze...
CJ McD at 3:33PM on 10/22/09
CJ - Yes. I'm looking for seasonal/fall menu on the more elegant side. It's a business-thing, but celebratory. I don't want to do anything too traditional because that's just no fun for me. I don't envision a table of finger food; more a cohesive dinner: main-course/veggie/salad/starch type menu, but in a buffet format since I can't do sit down for 25-30. No pork. No shellfish.
memt77 at 3:42PM on 10/22/09
I'm big on Spanish tapa offerings, which can be both satisfying and beautiful. Cod-stuffed piquillo peppers in bechamel sauce. Bacon-wrapped dates, breaded and fried. I've also had almond-stuffed dates, wrapped in jamon serrano and sprinkled with blue cheese (om nom nom). Ceviche-style seafood, maybe served in martini glasses. Shrimp or mushrooms in garlic-sherry sauce. Chorizo al jerez. Grilled octopus on toast points, drizzled with olive oil and capers. Tortilla espanola. Manchego cheese, olives, jamon serrano. You could do asparagus spears wrapped in jamon serrano. I recently had lovely cod croquettes served with a honey aioli dipping sauce that were out of this world. Maybe scallops wrapped in jamon? (I think everything tastes better wrapped in jamon!). Serve alongside some cava and nice, robust riojas. Lots and lots of crusty bread to soak up all the deliciousness ...
gbania at 3:52PM on 10/22/09
Sorry -- didn't see the "no pork" and "no shellfish" restrictions. Do not wrap anything in jamon! =)
gbania at 3:54PM on 10/22/09
Would you consider a chicken rollade? (stuffed with boursin or herbed goat cheese, spinach and roasted red pepper strips) served with a red pepper cream sauce
CJ McD at 4:04PM on 10/22/09
Roulades could work. I do have a recipe along the lines of what you suggested that I've done a few times. I was just starting to think about maybe duck breasts that I could sear and slice in advance, then rewarm with some kind of red wine sauce and maybe serve with roasted fall veggies and/or lentils and/or au gratin potatoes or on sauteed swiss chard. Still thinking.....
memt77 at 4:14PM on 10/22/09
Maybe a risotto for a side?
Pumpkin risotto?
sarajane at 4:39PM on 10/22/09
Turkey scallopini with Red Pepper Cream Sauce (recipe from Bon Apetit)
Veal or beef Daube
Osso Buco with gremolata, served on polenta, safron or mushroom risotto
Rotollo de Vitello (veal roll)
Beef tenderloin with cognac-peppercorn sauce or cabernet reduction
Seared duck breast with Gran Marnier fig sauce, or in brandied truffle sauce
French crepes with morels and asparagus
Montrachet (goat cheese) and tomato tart
Risotto primavera, shaved parmesan
Mushroom ravioli with brandied morel cream sauce
Seared halibut on ratatouille in a pool of saffron garlic broth
Spinach, roasted butternut squash, blue cheese and pecan salad with maple viniagrette and red onion marmalade toasts
seared chicken or duck breasts with apple brandy cream sauce, steamed baby vegtables, mushroom risotto
lamb medallions with buerre blanc, rice pilaf, seasonal veg.
chicken saltimboca
CJ McD at 4:44PM on 10/22/09
@ CJ McD - I have to favourite this topic now! Thanks for the ideas; I don't have a party anytime soon but I might have to now!!!!
I especially like the shooter idea, the skewers, french crepes and assorted fruits and cheeses. Thats the kind of stuff I run towards when I'm at fancy buffets.
I was once at a fancy party in Toronto and this girl walked around with a big 'art palette' looking tray and she had inserted sticks with prawns wrapped in bacon ....nom nom nom...thats my kinda lollipop!~ :D
hungrychristel at 5:15PM on 10/22/09
hungrychristel-
How do you "favorite" a topic. I know I should know because I'm on here all the time...but I don't. Please tell me. And thanks.
memt77-
"Still thinking..."
Yes. Thank goodness you've got time to work out the logistics of getting all the food prepped and done. Are you setting out large chafing dishes to keep the food warm? If so, it's makes things much easier for "holding" some of the dishes while others are finishing up.
Good luck. Have a wonderful dinner and let us know what you decided to make. I'm sure that whatever it is, your guests will consider themselves VERY lucky. :o)
CJ McD at 5:43PM on 10/22/09
@CJ McD - it's a pretty cool feature!
Up at the top of the article/topic (ie "...and hot foods so I can do some dishes ahead.
19 Comments....) it should have a little yellow 'star' icon that should be a hyperlink you can click on.
These are stored in a tab in your profile.
I find it really really useful if I really want to read into an article or topc and its like "saving it for later" ....er...."leftovers" :-D
hungrychristel at 6:06PM on 10/22/09
Make it a North African meal with a chicken and/or a lamb tagine, couscous, some vegetables (I always do green beans), or perhaps roasted vegetables, and the appropriate sides. It's easy to make in a large quantity and you get some sort of thematic coherence.
Carioca at 8:15PM on 10/22/09
Thanks to all, especially CJ. I will let you know how this works out. It was nice to have an afternoon today to think about it but probably need to make some decisions soon to get it all together!
memt77 at 9:53PM on 10/22/09
Take a muffin tin, line each cup with pastry, add sauteed broccoli and crumbled stilton, and spoon in egg mixture for mini quiches.
I proselytize a lot for haloumi here, but skewers of cherry tomatoes, haloumi, peppers, onions, mushrooms and whatever meat you like, marinated in seasoned olive oil and chucked on to a grill pan work well.
Grilled, crispy flatbread with hummus and olives.
The classic tomato and mozz salad. Fresh buffalo mozz and nice sliced tomatoes, with diced onions and a olive oil and white balsamic dressing. Squeeze a lemon over it, and add fresh black pepper. Home-made croutons work well with this too. Don't skimp on the garlic.
Wine glasses filled with sweetened whipped cream and a dash or two of liqueur topped with a chocolate biscuit and a vanilla biscuit, with a raspberry coulis on the side.
NotAmerican at 1:52AM on 10/23/09
@CJ McD, do you do this for a living? If not, you should.
betteirene at 2:10AM on 10/24/09
OK. I think the buffet will be: grilled salmon (maple/mustard glaze), warm lentils with thyme, whole baked pumpkins filled with vegetable/red wine stew (substituting barley for the seitan: http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Vegetable-Stew-240601), a smoked duck salad (http://www.epicurious.com/recipes/food/views/Smoked-Duck-and-Walnuts-with-Winter-Greens-105974), assorted breads/rolls.
Still working on apps: I know I'll do my favorite home-made ricotta on bruschetta with oven dried tomatoes and will let one of my colleagues bring a tray of cocktail shrimp. Maybe the bacon-wrapped jalapenos on this site and/or golden beet/goat cheese stacks w/ pistachio oil. One other super creative hors d'oeuvre (I'll have help with the passing) might be in order too.
For dessert: either a ginseng/ginger apple crisp with whipped cream or I'll buy something with lots of chocolate in it. Maybe both!
Thank you all so much for the comments. I'm definitely going to try the vitello tonnato for another gathering later this fall with a crowd that I know will eat veal (I just don't know this crowd well enough) and loved lots and lots of the suggestions here. This is a great community -- thanks for your help.
memt77 at 1:14PM on 10/24/09