Thursday night was my most recent party. A Chamber Business Card Exchange held at Dr. Steven Bunting's office in Huntington Valley. Butlered hors d' oveures and stationary appetizers were the fare for the evening. Asian Noodle Twists, Chicken Satay, Potato Latkes, Mini Turkey Sandwiches, and Gazpacho in mini cups were butlered. Stationary items were Hummus, a Cheese Tray, an Antipasto Tray, and Crudite. Well received and Mr. Murphy only stopped by once early!
One of the requests from the food demo was Beef Wellington. This dish was very popular in the 60's and is making a come back in various forms. The original recipe calls for filet covered in pate and duxelles, wrapped in pastry and baked to a golden brown. One of the recent variations is to prepare it individually. The goose or duck liver pate has been eliminated in many of the recent recipes for health and cost reasons. I have prepared this several times at dinner parties I have catered and each time it is greeted with the same smiles. How can anything with filet and mushrooms and pastry be bad.
A complete recipe will be available in one of my upcoming newsletters. Subscribe at www.foodforanyoccasion.com.
No comments:
Post a Comment