Summer Entertaining in Orlando, Florida

As beautiful as the weather is throughout most of the year in Orlando, Florida, summertime can be hot….really hot!
However, there are certain times of the day in the warm summer months that are perfect for a catered affair. In fact, a delicious caterer, such as Cuisiniers Catered Cuisine & Events can assist with this crucial planning and take a large burden off of your hands by assisting with all of the necessary details, or perhaps just with the food.
Here are some tips that Chef Jamie McFadden recommends to help ensure “a not to warm” yet enjoyable experience for your next “Al fresco” get together.

Start early!
If your entertaining plans land on a Saturday or Sunday consider asking guests to arrive around 10:30am. Almost all summer days in Orlando begin bright, sunny and sometimes breezy.
Greet your guests with a refreshing white sangria or an Aperol Spritz upon arrival.

Make it “snappy chic”

Set up a fun yet casual dining table with comfortable cushions and shade that will encourage guests to linger. Opt out of a tablecloth and utilize some festive placemats. If your design style does cry out for a tablecloth, consider utilizing a set of tablecloth weights that will ensure it stays in place. Chef Jamie always encourages guests to utilize a minimum of 3 oscillating floor fans to be placed in the vicinity of the dining area to help with air flow and to keep things cool.

Don’t get overly fussy with plates and dishes…..an eclectic mix feels more laid-back. Feel free to pair some of your Grandma’s China with vintage florals and some funky linen napkins with polka dots for a fun relaxed vibe.

For a seafood themed afternoon lay brown craft paper across a table for a casually finished look and super-easy cleanup. And encourage your adult guests to be kids again by laying out some markers or crayons so as they can doodle the day away.

Even though it’s sunny and bright outside don’t forget to circle your party area with citronella candles. The scent will help keep bugs at bay. Also consider setting out a bottle (or two) of bug spray on the perimeter of the party for guests to use.

And of course no celebration is complete without awesome food offerings. Check out some of Chef Jamie’s suggestions:

Panzanella Salad

Serves 4-6
For the Vinaigrette

In a medium size mixing bowl combine the following:

1 clove garlic
1 tbsp Dijon mustard
2 tsp sea salt
2 tsp cracked black pepper
1 tbsp honey
1/2 cup red wine vinegar
1 tsp worcestershire sauce

With a hand held stick mixer carefully blend the above ingredients for 1 minute.
Then add:
1 cup extra virgin olive oil
in a slow steady stream to the vinegar mixture with the stick mixer operating until well incorporated

Taste for seasoning, adjust salt and pepper to your personal tastes and set aside.

Prepare your outdoor BBQ grill and allow to heat to 400 degrees.

For the Bread Salad:

5 each thick slices of Peasant bread, rubbed with extra virgin olive oil and garlic salt
1 bunch Asparagus, bottom halves discarded, marinated in extra virgin olive oil and salt and pepper
2 cups tear drop tomatoes, halved
1/2 cup Greek black olives, pitted
1 and 1/2 cup feta cheese crumbles
1 cup chick peas
12 oz field greens/spring mix

Carefully place bread slices on the grill and allow to crisp and for grill marks to appear, approx. 3 minutes. Place on cooking sheet and place in a 350 degree oven for 15 minutes. Remove and allow to cool. When cool to the touch, cut bread into large cubes and place in large mixing bowl. Next carefully place the asparagus on the grill and cook approx 4-5 minutes. Remove and place in the refrigerator for 10 minutes.

Next add to the bread mixture, the tomatoes, olives, feta cheese and chick peas. Gently fold together and add half of the vinaigrette. Taste and add remaining vinaigrette as your tastes prefer. Finally add in the chilled asparagus and the spring

Curried Peanut Chicken Satays

Makes 10 skewers
CHICKEN:

4 each Boneless Chicken Thighs, sliced thin and skewered

For the Marinade:

1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons curry powder
1 teaspoon sugar
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper sauce

Dipping Sauce ingredients:

3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon crushed red pepper
2 tablespoons sugar
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
1/2 cup smooth peanut butter
1/2 cup chicken broth

Preparation

1. Prep chicken and place in refrigerator. In a medium bowl whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Place chicken skewers in a medium baking dish and pour marinade over. Chill for 3 hours.
2. Make sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool.
3. Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. Chill immediately and then Serve with sauce.

Falafel Wraps

NOTE: prepare Tzatkiki sauce for this dish 24 hours in advance. Recipe on bottom
Makes 8
3 pounds canned chickpeas, drained and rinsed
2 cups minced onion
1/2 cup chopped cilantro
1/2 cup chopped parsley
6 tbsp lemon juice
6 each garlic cloves, minced
4 tsp ground coriander
1 tsp cayenne pepper
3 tsp salt
3 tsp pepper
1/2 cup quinoa flakes

Mix above ingredients EXCEPT QUINOA, in a mixing bowl. In a food processor with the metal blade attachment process mixture in small batches. When complete fold in quinoa flakes.
Form mixture into 24 each 3 oz patties and place on lined baking sheets.

Preheat oven to 400 degrees. Brush both sides of patties with olive oil. Bake in oven 10-12 minutes until brown, remove, flip over and bake another 7 minutes.

Server on green cabbage or lettuce leaves with Brushetta topping and Cashew Tzatkiki.

Cashew Tzatziki Recipe

2 cups cashews
8 tbsp lemon juice
2 garlic cloves
Salt and pepper to taste
1 English cucumber, peeped and minced
4 tbsp fresh dill

Soak cashews overnight with enough water to cover 2 inches.

Drain cashews. In a vita prep or food processor add 1 cup water, the lemon juice, garlic, salt, pepper and cashews. Pulse until smooth. Transfer this mix to a bowl and fold in the cucumber and fresh dill. Season to taste.

Carrot Borani

Makes 2 cups
1 pound medium-size orange carrots, scrubbed and halved crosswise
1/4 cup cup olive oil
1 tbsp sweet chili sauce
2 pinches sea salt
1 clove regular garlic), finely chopped
3/4 cup full-fat plain yogurt
1/2 teaspoon red wine vinegar
1 Lemon, cut in half

Preheat oven to 425°. On a parchment-lined rimmed baking sheet, toss carrots with 2 tbsp. of the oil, sweet chili and a generous pinch or two of salt; spread in an even layer. Roast, tossing once, until carrots are tender and beginning to caramelize, 20 to 25 minutes. Let carrots cool slightly on baking sheet.

Transfer carrots with their oil to a food processor. Add a pinch of salt, the garlic, yogurt, vinegar, and remaining 2 tbsp. oil. Purée until very smooth, scraping down sides of bowl as needed, about 4 minutes. Taste and add more salt and a squeeze of lemon as needed to balance the carrots’ sweetness.
Serve over a grilled pice of fish or use as a dipper with toasted naan.

Sweet and Spicy Pecans

2 pound Pecans pieces

4 tbsp Cajun seasoning
2 tbsp nutmeg
1 tbsp paprika
1 tbsp cayenne
3 tbsp cinnamon
3 egg whites
1/2 cup brown sugar
1/2 cup sugar

Mix all ingredients except Pecans.
Preheat oven to 225 degrees.
Spray 2 cookie sheet trays with pan release spray.
Mix Pecans into egg mix, divide between trays.
Cook for 1 hour 25 minutes stirring and spinning every 25 minutes.

Cool completely on sheet trays and store in air tight container up to two weeks. Enjoy as a delicious snack or as a garnish on a green salad.

Sticky Toffee Pudding Cakes

Eight servings

For the toffee sauce
2 cups heavy cream
1/2 cup dark brown sugar
2 1/2 tablespoons molasses
pinch of salt

For the pudding
6 ounces pitted dates, chopped
1 cup water
1 teaspoon baking soda
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon sea salt
4 tablespoons unsalted butter
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

1. Preheat the oven to 350F and butter an 36 mini muffin cups
2. Make the toffee sauce by bringing the cream, brown sugar, molasses and salt to a boil in a medium saucepan, stirring often to melt the sugar.
3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared mini muffin cups and place in the freezer, and reserve the other half for serving.
4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda, set aside, but keep it slightly warm.
5. In a small bowl, sift together the flour, baking powder, and salt.
6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
8. Remove the mini muffin cups from the freezer and scrape the batter into the cups and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
9. Remove the “puddings” from the oven, and let cool slightly before serving.
Before packing into your picnic basket drizzle the mini cakes with the remaining toffee sauce and place in sealed Tupperware or similar.

From the entire Cuisiniers Catered & Events Team…..Entertain Deliciously!