In a perfect world (at least my perfect world) meals would consist of appetizers and desserts. Obviously it is not practical to eat appetizers and desserts at every meal – I mean it would be a little time consuming coming up with all that mini-food – but we can certainly entertain that way. In fact that is my very favorite way to entertain; cocktail parties with small bites – some savory, some sweet.
When I am the one hosting a party I
Before going gluten free did you ever have Chinese scallion pancakes? They are basically a pancake packed with chopped scallions, seasoned with sesame oil, and served with a dipping sauce.
This recipe started off to in the direction of scallion pancakes but a funny thing happened on the way to Shanghai…
Written by Amie Valpone
As seen in Simply Gluten Free Magazine Mar/Apr 2013 The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
When it comes to entertaining at home, I like to create an atmosphere that is a little special and lets my guests know I care about them and to prepare gluten free recipes that are a bit more elegant than usual. But I don’t like to stress myself out, if I am having a party, I want to enjoy it.
When planning the menu for a party, I like to include dishes with a bit of whimsy. One of the ways I do that is to take homey, everyday, comfort food and make it in mini bite-sized versions. For my birthday party this year I created a whole menu of my favorite comfort foods in small bites. Comfort food just makes people feel good and when you make it look fancy, well, then you have a party!
What could be more comforting than mac and cheese? Making mac and cheese bite-sized takes a childhood classic and turns it into
One thing I always have in my fridge is a jar of maraschino cherries. There is something about their vibrant red color that just makes me happy. As a kid I called them “cheery cherries.” And to this day I am hard pressed to suppress a smile when presented with