 |  |  | |  |
| We’re bringing a new idea to the table: mini individual samplers, glassware, handy trays and easy-care platters that make entertaining a lot more fun. Tasting Party™ pieces are designed to let guests try a little of everything. But they’re also classic, made of porcelain or glass, so they look beautiful alone or mixed with pieces you already have. The Tasting Party™ Collection was actually inspired by restaurants, where appetizer menus and small plate choices let everyone sample the chef’s best creations. But we took things a step further. These servers can hold little salads, soups, mini casseroles or desserts sized just right for both easy prep and adventurous eating. Which brings us to the best part. When you don’t have to worry about one huge main dish to please everyone, think how creative you can get with the menu. Thai buffet, wine and cheese tastings, bridal showers, a game-day snack spread or elegant holiday party. Or all of the above. All year long. And whatever the occasion, you know everything works together. Tasting Party™ pieces create an impression in any setting. They’re dishwasher-safe. They are even available individually or in sets so you can get exactly what you need. |
| |
|  |
| | | | | |
|  |  |
| |
|  |
| |
|  |
| |
|  |
| |
|  |
| |
|  |
| |
|
A Casual Get-Together |
| A family-friendly idea with make-ahead treats to keep things simple. Other casual party ideas? We’re thinking ice cream social, game-day snack spread or winter soup buffet. |  |
|  |
|  |  |
|  |
|  |  |
| Tips - Use place cards and place card holders to label dishes
- Bowls are easier than plates for guests to handle
- Set out toppings in small bowls so everyone can add their own
|
| |
|
The Cocktail Hour |
| Appetizers, desserts, liqueurs—with Tasting Party pieces, everything is easy for guests to handle and sized just right for sampling. Other party possibilities: a wine and cheese tasting or fiesta with sangria and salsa buffet. |  |
|  |  |
|  |  |
|  |  |
| Tips - Mini Cordials, Mini Wine Glasses or Mini Shot Glasses double as dessert dishes
- Set out extra napkins and coasters on side tables
|  |
| |
|
International Sampler |
| Choose any theme from afternoon tea to Moroccan cuisine, and serve old favorites along with daring new dishes. Suddenly it’s not just a party. It’s an adventure. We really like this idea for luncheons, bridal showers or a supper club. |  |
|  |  |
|  |  |
|  |  |
| Tips - Think traffic flow: clear the path around your table
- Create a drink station on a sideboard or tray table
- Store-bought? Take-out? Totally OK (and encouraged)
|  |
| |
|
Holiday Buffet |
| Invite the Tasting Party Collection to your best celebrations. So unique and practical, these are pieces you’ll also want around all year long. For starters: Valentine’s chocolate tasting, summer garden get-together or Halloween parties. |  |
|  |  |
|  |  |
|  |  |
| Tips - Add holiday color with garnishes like candy canes
- Use cards or gift tags to label dishes and drinks
- Re-think traditional dishes: maybe pumpkin bread trifle instead of pie
|  |
| |
|
Recipe Cards - Click on a recipe card to print - Recipes courtesy Robert Zollweg |
|  | Serve in 12 Mini Martini Glasses or Small Dessert Dishes. - ½ cup graham cracker crumbs
- 2 tbsp butter, melted
- 1 tsp sugar
- 1 box vanilla pudding (non-instant is creamier)
- 2 bananas, sliced
- 1 container whipped topping
| Mix cracker crumbs, melted butter and sugar in a mixing bowl. Divide the cracker mixture equally between the 12 glasses, press down firmly in bottom of each glass. Make the pudding as directed on the box. Put 3-4 slices of banana over the cracker crumbs. Cover bananas with pudding. Chill until set. Finish with whipped topping and serve. |
|  | Serve in 12 Mini Martini Glasses with Spoons or Appetizer Forks. - 24 cherry tomatoes (quartered optional)
- 1 small can black olives
- 1 lb fresh buffalo mozzarella, diced
- ½ cup fresh basil, chopped or torn into small pieces
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- salt and coarse black pepper
| You can also add ½ cup finely chopped sweet onions or green onions. In a mixing bowl, combine the first four ingredients. Toss with the olive oil and balsamic vinegar. Season to taste with the salt and pepper. Serve in Mini Martini Glasses on a long tray. |
|  | Serve in 12 Mini Cordials/Parfaits. - ¼ cup butter, melted
- 1 tbsp honey
- 1 ½ cups finely crushed chocolate wafers or graham crackers
- ½ cup chocolate chips
- ¼ cup finely chopped peanuts
- ½ cup chocolate syrup
- 1 8-oz package cream cheese, softened
- ½ cup peanut butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 8 oz-container whipped topping or fresh-made whipping cream
- Chocolate shavings or chopped nuts for garnish (optional)
| Combine melted butter, honey and crushed wafers in a mixing bowl. Fill each glass with one heaping teaspoon of wafer mixture, about a ½”, pack down slightly. Add a few chocolate chips and some chopped peanuts on top of the cookie crumbs. Drizzle with the chocolate syrup. In a bowl, combine cream cheese and peanut butter until smooth. Add powdered sugar, milk and vanilla, mix together until well-blended. Gently fold in whipped topping or whipped cream. Carefully spoon mixture into glasses. Garnish with chocolate shavings or add another drizzle of chocolate syrup and some chopped peanuts. Refrigerate a couple of hours until set. |
|  | Serve in 12 oven-safe 3-oz Ramekins. - 1 cup graham cracker crumbs
- ¼ cup margarine
- ¼ cup sugar
- 1 8-oz package cream cheese, softened (ricotta cheese may be used)
- ¼ cup sugar
- 2 tsp vanilla
- 2 egg whites
- ¼ cup sour cream
- 1 can cherry, blueberry pie filling or fresh berries for topping (optional)
| Preheat oven to 350 degrees. For a simple graham cracker crust, mix graham cracker crumbs, margarine and sugar, then divide equally between the 12 ramekins. In a large mixing bowl, beat cream cheese, sugar and vanilla with electric mixer until well blended. Add egg whites, mix well, then add sour cream and mix thoroughly. Pour equally into the 12 ramekins, almost to the top. Bake 20 minutes or until center is almost set. Turn off oven, leaving oven door open for another 15 minutes. Remove from oven and refrigerate until chilled. When ready to serve, top each ramekin with a spoonful of pie filling or fresh berries. |
|  | Serve in Mini Bowls with Spoons or Appetizer Forks. - 1 mango, peeled and finely cubed
- 12 oz fresh pineapple, diced
- ¼ red pepper, chopped
- ¼ green pepper, chopped
- 2 tsp red pepper flakes, divided
- ½ cup honey, divided in half
- 1 lb large frozen shrimp, rinsed and thawed
| In a large mixing bowl, combine the mango, pineapple, red and green peppers, 1 tsp red pepper flakes and ¼ cup of the honey. Mix well. Place a heaping spoonful of the mango salsa in the bottom of each mini bowl. In a small mixing bowl, place the remaining honey and red pepper flakes. Dip the shrimp, but not the tail, into the honey mixture. Place 2-3 shrimp in each individual serving bowl on top of the mango salsa. This can be made in advance, but should be covered and refrigerated until ready to serve. For Mango Salsa with Chicken, cut 2-3 boneless chicken breasts into 3” strips. The chicken should be grilled or pan-fried until golden brown and done. Serve the same as the shrimp recipe. |
|  | Serve in 12 Mini Shot Glasses or Mini Cordials. - 3 tbsp butter, melted
- 1 cup graham cracker crumbs
- 1 tsp sugar
- 1 8-oz package cream cheese, softened
- ¼ tsp vanilla
- 1 tbsp milk
- 4 oz baking chocolate or chocolate chips (can be dark, semi-sweet or sweet)
- 1 8-oz container whipped topping
- Chocolate shavings or wafer for garnish (optional)
| Melt butter in microwavable bowl, add cracker crumbs and sugar, mix thoroughly. Place about a teaspoon of mixture in the bottom of each shot glass, a little more for cordials. Press down. In a large mixing bowl, beat softened cream cheese and vanilla until fluffy. In smaller microwavable mixing bowl, melt together milk and chocolate until melted and creamy. Add chocolate to cream cheese mixture, mix thoroughly. Gently fold in whipped topping. Fill each glass to the top with the chocolate mousse. You can garnish with a dollop of whipped topping, if desired. Finish off with a few shavings of chocolate or a chocolate wafer. |
|  | Serve in 20 oven-safe 3-oz Ramekins. - 1 pkg refrigerator biscuits
- 5 eggs, beaten
- 1 cup cottage cheese
- ¼ cup flour
- ½ tsp baking powder
- ¼ cup butter or margarine, melted
- 2 cups grated Monterey Jack cheese
- 4 tbsp finely chopped green onions
- ¼ cup shredded cheddar cheese, optional
- 1 jar of salsa for topping, optional
| Preheat oven to 350 degrees. Separate biscuits and cut in half horizontally, making 20 pieces of thin pastry. Place a piece of pastry into each ramekin. Press down. Bake for 10 minutes at 350 degrees, until just brown and slightly puffy. In a large bowl, combine beaten eggs and cottage cheese. Beat in flour, baking powder and melted butter. Stir in Monterey Jack cheese, green onions. Mix well. Pour mixture equally into the ramekins. Sprinkle a few pieces of cheddar cheese on top (optional). Bake at 350 degrees for 20 minutes or until done. Serve warm, plain or with salsa on the side in a dip bowl. You can also make this quiche without the pastry crust, or use some toasted bread cubes. You can add almost anything to this recipe: bacon, mushrooms, green pepper, etc. |
|  | Serve in 3 Sampler Sets (12 cups total). - 1 large onion, chopped
- 3-4 stalks of celery, chopped
- 3 carrots, chopped
- 1 zucchini, chopped
- 1 green pepper, chopped
- 2 potatoes, peeled and chopped
- 2 cups chicken broth
- 1 28-oz can of diced or stewed tomatoes
- 1 bay leaf
- pinch of salt and cayenne pepper
- 1 tsp thyme
- 3-4 handfuls of day old French bread, crust removed and crumbled
- 1 cup heavy cream
| In a large microwavable bowl or casserole, place the onion, celery, carrots, zucchini, green pepper and potatoes with about 2 cups water. Microwave for about 10 minutes until the vegetables are tender. Save the liquid. Place the vegetables, including the can of tomatoes, in a food processor or hand mash until smooth. In a stockpot, bring chicken broth, the vegetable liquid, the vegetable puree, bay leaf, salt, cayenne pepper and thyme to a good simmer. Simmer for about 30 minutes or so. Add by spoonfuls, a little at a time, the crumbled bread until the soup starts to thicken. Add the heavy cream and simmer another 10 minutes. Serve with some homemade toast sticks. |
|
|
Posts
