On Saturday we had our housewarming party, a wonderful excuse to get back to my favorite activity: bake and cook.
It was a bit of a challenge for me given that we had quite a few vegetarians and some celiac, but I made it :)
We decided for an afternoon party with finger food, so everybody could enjoy a bite here and there while not missing the action of the conversation ;)
The menu included some of my staples, adapted for Germany (and for the celiacs) and some new entry.
The party was also a good test drive for my kitchen, it too performed well ;) It is small but I think we did a good job at planning it and putting it together (thanks to my father in law and brother in law for the precious help!) Here is a snapshot:
Sadly in the hustle and bustle of the party I didn’t take many pics so what you see here are mainly after-party shots.
Finger food party menu:
I adapted the original recipe to the smaller drier chickpeas I find in Germany by adding quite a bit of olive oil. Also, since I wanted some garlic in it but I wanted it to be almost microscopic :P I first chopped the garlic with lemon juice, and then added everything else and blended some more. I added olive oil until it reached the right consistency. It was served with plenty of crostini of all sorts, including some gluten free.
- Gluten free
Puff Pastry Pizzette
Puff pastry in Germany is not frozen so it is much easier to handle, you just pop it out of the fridge and use it, it is less sticky and messy. I always try to improve my recipes, even the staples, this time I worked on tuning the process. Here you can find the original recipe and this is how I modified it: I rolled the dough out just a little bit and just along the short side, so basically from the original rectangle I made a rectangle even more elongated. Then I cut it parallel to the long side, obtaining 2 long and quite skinny rectangles. I spread the tomato sauce, mozzarella and oregano. Then rolled them up (you will roll 2 or 3 times at most), cut and baked. The shape was perfect but they weren’t very tasty, I need to try a different brand of mozzarella.
Stuffed Mushrooms and Zucchini
I noticed that the zucchini are hardly ever eaten when I make my stuffed mushrooms and zucchini so I decided to chop down most of the zucchini and just use them to fill the mushrooms. Also, I decided to skip the bread crumbs to make the recipe gluten free.
PS: I made just one half zucchini and about 30 mushrooms… guess what was left on the plate? :P
- Gluten free
Red Pepper Goat Cheese Crostini
Yummy yummy yummy. There are no other words for these crostini!! I couldn’t find Jalapenos in Germany so I used a red pepper, a long thin very red, very spicy guy. They turned out great! Here is the Jalapeno Goat Cheese recipe.
Brie and Goat Cheese
served respectively with a red fig spicy jam and a mango chutney, plus crostini to mix and match.
- Gluten free
Yummylicious empanadillas :D I could call these empanadas international empanadas, I dare not say these are authentic South American empanadas! They are international because I found the recipe in the book Pastry: Savory and Sweet by the French cook Michel Roux (I love, love, love this book!) I made them for the first time in the US and now in Germany, and I modified the recipe to my liking, i.e. Italian tastebuds :P Could they be less authentic? Who cares these are delicious!
The ones I baked for the party were made few days in advance and frozen. You just toss them on a baking pan lined with parchment paper and bake, as good as new!
The recipe will be on Beyond Pasta soon!
Finally a German recipe! These balls of dark chocolate and hazelnut will give you a kick with the high rum content. Definitely not for kids :P You can find the recipe here!
- Gluten free
Baileys Nutella Bon Bons
I found the recipe for these balls online browsing through Italian recipe blogs (always my favorite). I am not sure what I was looking for, but these sounded interesting and I copy pasted the short list of ingredients and steps in my list of TODO recipes. I made them one night as a treat for the hubby and I think we ate them all at once! Delicious! For the housewarming party I decided to adulterate them with some baileys… experiment succeed ;) I rolled half of them in coconut flakes and the other half was supposed to be coated in powdered cocoa but I couldn’t find it at the supermarket! I wonder how Germans categorize powdered cocoa, to me it should be with cake mixes, but it wasn’t, and I tried three different stores! Here is the recipe.
Mini Tiramisu Cups
Oh tiramisu, I have a lifetime of experience at making tiramisu, it was one of the very first thing I have ever made and man do I make it often! I am always waiting for a special time to post it on the blog, maybe an anniversary or something…
For the housewarming party I decided to make single servings of tiramisu, so some of them could be gluten free, i.e. no cookies on the bottom but also no coffee and no booze. The cups I found to serve my mini tiramisu were quite ugly so I didn’t take a pic, plus since I couldn’t find powdered cocoa (the natural topping to every tiramisu) I topped them with chocolate sprinkles… I like them much better with dark cocoa!
- Gluten free when served with no cookies