Party basic party trends are different these days. Due to what most of us deal with, economically, there's been a "shift" and it has changed the entire scope of how people entertain.Dinner parties and wedding receptions requiring several service attendants have lost their appeal due to staffing costs.
Party hosts are opting to fore go the ceremonial splendor of an expensive, elegantly attired served meal (also called plated dinner or sit-down dinner).
A down home atmosphere and comfort food are ever popular. Because times get lean, people seem to desire revisiting styles that resemble their pasts, sometimes presenting them with a new twist. For example, a simple dish like mac and cheese becomes New England Lobster Macaroni and Cheese (see recipe below).
Small, intimate spaces and environments have become etre en vogue. If your desire is to save money, you have to ask yourself questions like, "Do I prefer the social aspect of food buffet stations, to get my guests mingling and talking to each other?"
Or... "Do I prefer haute cuisine or food more what like Mom used to make?", "Do my guests like to try new things?" "Or are they "meat-and-potatoes" people?".
At the end of the day, it's your party, isn't it? Therefore, you get to dictate the tone and direction of the celebration. And the end result will be the vision of what you wanted it to be.
No matter what, remember to: Make it fun, make itspecial, make it meaningful, and make it really memorable.
New England Macaroni and Cheese with Fresh Lobster
1 pound macaroni
1 (2 pound lobster), split
1 small onion, diced
2 tablespoons unsalted butter
2 cups milk
1 small clove garlic, minced
1 shallot, chopped
10 black peppercorns
Kosher salt
Freshly ground black pepper
5 tablespoons flour, plus 5 tablespoons unsalted butter, or 2 tablespoons cornstarch and water
2 pounds grated cheese, mixture of Gruyere, extra sharp cheddar, and Pecorino Romano
3 table spoons panko bread crumbs
1.) Preheat oven to 350 degrees F
2.) In a large pot, cook pasta until al dente.
3.) Drain the pasta and reserve, also reserve the water.
4.) Steam the lobster for 3 minutes, then cool, remove from the meat, and reserve both the meat and shell.
5.) In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove.
6.) In the same pot, scald the milk and add the garlic, shallots, and peppercorns.
7.) Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.
8.) Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. set aside roux.
9.) Strain the stock and return it to the pan.
10.) Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce).
11.) Add the roux to thicken a little more, and then add the reserved onions and lobster meat. 12.) Toss the sauce and pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and brown. Bon appetit!
3.) Drain the pasta and reserve, also reserve the water.
4.) Steam the lobster for 3 minutes, then cool, remove from the meat, and reserve both the meat and shell.
5.) In a medium sauce pot, sweat the onions in 2 tablespoons butter, and remove.
6.) In the same pot, scald the milk and add the garlic, shallots, and peppercorns.
7.) Add the lobster shells to create a fish stock. Bring the "stock" to a boil, then reduce the heat to a simmer, season with salt and pepper, and cook for 20 minutes.
8.) Meanwhile, make a roux by combining 5 tablespoons of flour with 5 tablespoons of butter in a small sauce pot over medium-high heat. Cook until it thickens and develops a golden yellow color. set aside roux.
9.) Strain the stock and return it to the pan.
10.) Once the stock begins to simmer again, start whisking the cheeses in slowly until fully incorporated (this will also thicken the sauce).
11.) Add the roux to thicken a little more, and then add the reserved onions and lobster meat. 12.) Toss the sauce and pasta, and transfer it to a small baking dish. Top with bread crumbs, and bake for 8 to 12 minutes, or until bubbly and brown. Bon appetit!
Image source: foodistablog
Lobster, Cook, Black pepper, Comfort food, Home, Garlic, Bread crumbs, Butter, Macaroni and cheese, Fish and Seafood, Food: Technorati Tags
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Written by Carlo of Carlo At Your Service Productions
