June 2011
Throw a Perfect Party - Outdoors!

Ah, June. School’s out, and here come the relatives and friends. Do you want to make them feel special without making a lot of work for yourself? We’ve got great ideas for you.

Keep it simple, but bold! Since it's June, serve a room-temperature menu. The meal can be prepared in advance, plated early, and even placed on the table before the guests arrive – handy when you’re not sure what time they’ll show up. Grill an assortment of seasonal vegetables ahead of time as a colorful foundation for the luncheon plates. Add a crouton piled high with Dofino® Gouda. Gouda cheese is a nutritious choice, giving a boost to calcium and protein. One ounce of Gouda has 7.07 grams of protein, and that helps to keep your hunger satisfied longer!

Continue reading.

Grilled Summer Vegetables with Gouda

Makes 4 servings

Dofino® Gouda adds its roasted nutty flavor to lightly grilled summer vegetables. This is the perfect first-course salad.

What you need:

Vegetables for grilling:

1 medium red and yellow pepper, cut into wide strips
4 medium zucchini/squash, sliced lengthwise
2 small Italian eggplants, cut in half lengthwise
1 broccoli crown, cut into florets with stem intact
2 small sweet potatoes, cut into thick slices
Salt, pepper, and olive oil to taste
4 tablespoons balsamic vinegar
2 cups summer greens

Croutons:

4 bias-cut slices of a baguette, grilled
1 cup Dofino® Gouda, shredded
¼ cup chopped chives

What you do:

1. Prepare the grill or broiler. Brush peppers, zucchini, summer squash, eggplant, broccoli, and potato slices with olive oil. Season with salt and pepper.

2. Arrange them on the grill and cook for 3 minutes on each side. Transfer the vegetables to a bowl and toss with 2 tablespoons of balsamic vinegar and 2 tablespoons olive oil. Set aside.

3. In a second bowl, toss the greens with remaining balsamic vinegar and 1 tablespoon olive oil. Divide the salad between four serving plates. Arrange the grilled vegetables around the greens. Shred the Gouda and then pile on top of grilled or toasted baguette slices. Set one on top of the salad and liberally sprinkle with chives.

Continue to read "Perfect Party Planning"

5 Steps for the Perfect Outdoor Party

Party Planning Tips:

1. Timing: Choose the time of day and plan the menu accordingly. For example, if you are asking your guests to come at 10 a.m., then the menu will lean more toward breakfast. Take a look at our Southern Biscuits, made with Havarti. The later the visit, the more substantial the selection of food should be.

2. Décor: Use your own garden when planning flowers. The party is at home, so bring in elements of your house into the décor. Also, an elegant cheese plate not only tastes good, but looks good, too!

3. Budgets: Spend a little time instead of money. It’s said we eat with our eyes first, so simple food thoughtfully presented will make your guests feel welcome. Make your menu fresh and interesting with seasonal and local foods extend your dollar and support your community – fresh green beans from the stand, bread from a local baker – these foods have a story to them your guests will appreciate.

4. Don’t forget your vegetarian friends. If planning a seated luncheon, have a vegetarian alternative handy, just in case someone forgot to mention it.

5. Think beverages: If it is warm day, have plenty of refreshing non-alcoholic drinks for your guests. On hot days, plan on using one-pound of ice for every 10 guests, in order to keep drinks chilled in ice baths and still have enough to your guests’ glasses.