What with everyone’s particular tastes, allergies and food fetishes, throwing a dinner party these days gets pretty darn complicated. Menu planning can take days.
One good friend is allergic to wheat. Another is allergic to peanuts. A third guest can’t swallow anything too smooth or too grainy. Another one is allergic to sea food. Yet another to diary products.
And me? Well, I’m allergic to cooking itself. Which poses the biggest problem of all.
How can you have a dinner party, if you don’t cook?
Well, I do have a secret weapon. My husband. Not only does he love to cook, he loves to plan and prep and put on dinner parties extraordinaire, taking everyone’s allergies into consideration. (even mine)
Here is a sampling of some of the hors d’eouvres from our last dinner.
Sweet with Heat and no Wheat (for our gluten free guests)
This one so simply beautiful. Stab a red pepper. Add a mango. A purple onion. And a jalapeño pepper. Remember to cut them all about the same size. A treat for your taste buds.
Liverwurst (don’t make that face. I wasn’t sure about this either, until I tasted it) spread on an organic cracker. Add a dollop of horseradish. Top with a sprig of chives.
Homemade pesto (made with walnuts, not pine) spread on whole wheat cracker. Add a very thin slice of proscuitto. Add a deliciously juicy apricot.
Thrill of Dill: Dill mustard sauce spread on the cracker of your choice. Place a slice of yummy lox. Add a little more dill sauce. Top with fresh dill.
Compliment the meal with the cocktail of your choice.
As you can see, there was something for everyone.
And whether vegan or carnivore. Carb or calorie counter. Lover of wine, water, soda or vodka…
No one is allergic to a view this this!
Stay tuned for the main course….