Cocktails at twilight dinner party
Turn your backyard into a cocktail bar decked out with lanterns and tea lights, then invite friends over at sundown for delicate bites and fizzy fruit creations.
Rob Palmer
Menu
Food
- Salmon & caper tartlets
- Date devils on horseback
- Oysters with lemon grass & sesame dressing
- Hoisin lamb kebabs with cashew & coriander
Drinks
Time plan for cocktail party on Friday at 7pm
Wednesday
- Make the syrup for the Strawberry Pimm’s (step 1).
- Make the syrup for the Raspberry & Thyme SparklingWine (step 1).
Thursday
- Stuff and wrap the dates (steps 1 to 3). Store in an airtight container in the fridge.
- Make the filling for the salmon tartlets (steps 1 and 2). Store in an airtight container in the fridge.
Friday 11am
- Marinate the lamb and thread onto skewers (steps 1 and 2). Cover and store in the fridge.
- Make the sesame dressing for the oysters (steps 1 and 2). Cover and store in the fridge. Wrap the reserved coriander sprigs in damp paper towel and store in the fridge.
6pm
- Finish the salmon tartlets (step 3). Store in the fridge until guests arrive.
- Finish the Strawberry Pimm’s (step 2). Store in the fridge until guests arrive.
- Make the Mango-Lime Cooler and Peach & Cinnamon Fizz. Store both in the fridge until guests arrive.
6.40pm
- Bake and finish the dates (step 4). Cook the kebabs and marinade (steps 3 and 4).
Just before serving
- Finish the Raspberry & Thyme Sparkling Wine (step 2). Finish the oysters (step 3).
** For more entertaining ideas, see the Menu plans collection or check out our Entertaining cuisine
Source
Taste.com.au — November 2011 , Page 12
Author
Leanne Kitchen
