Tasty finger food treats – 1 CUT, 1 COOK, 3 IDEAS
- Place in the oven on a shallow pan a leg or sirloin of Quebec Milk-Fed Veal.
- Add salt and pepper.
- Cook uncovered at 325°F (160°C) for about 45 min. to 1 hr or until a meat thermometer reaches 150°F (66°C). The interior of the meat should be slightly pink. A 1 kg (2 lb) roast yields about 30 portions of finger food.
Tip: The best way to get thin slices is to cut the meat after it has been refrigerated. Plan for about 6 pieces of finger food per guest.
Mini-pastry with milk-fed veal and mandarins
Stuff the cavity of the pastry with thin slices of milk-fed veal, cover vith cream cheese and place on top well-drained, canned mandarins.
Mini-brochette with milk-fed veal, Swiss cheese and sweet pickles
Roll up a sweet pickle in a slice of fine Swiss cheese and a thin slice of milk-fed veal émincé. Hold together with a tooth-pick through the middle.
Milk-fed veal émincé with onion preserve on croutons
Spread the onion preserve on baguette croutons and place several slices of milk-fed veal émincé on top.
A COCKTAIL with punch!
- 1 l (4 cups) white cocktail cranberries
- 80 ml (1/3 cup) maple syrup
- 125 ml (1/2 cup) rum
- 500 ml (2 cups) natural sparkling water
- Ice cubes
- Frozen cranberries
- In a pitcher mix the first four ingredients.
- Place several ice cubes and cranberries in the glasses and fill with punch.
- Delicious as an aperatif or digestif! Make a non-alcoholic version for the kids – they’ll love it!
Seven steps to a successful dinner party!
Choose your menu
Plan what you will serve for all segments of the party: cocktails and finger foods, entrées, main dish, side dishes, desserts, digestifs and snacks at the end of the evening.
Plan your menu in terms of the number of guests
For dinner parties that involve a large number of guests, it’s best to choose meals that require little in the way of last-minute preparations. Select soups, stews or a cold entrée to start the meal and give preference to dishes with sauces, pies that can be re-heated or roasts that can be left unattended in the oven for a few extra minutes. The less cooking there is at the last minute, the lower the stress level will be!
- Quebec Milk-Fed Veal “Homemade” Meat Balls
- Quebec Milk-Fed Veal Meat Pie
- Quebec Milk-Fed Leg of Veal Roast Stuffed with Pear, Cranberry and Pistachio
When there are fewer dinner guests it’s possible to serve recipes that require more last-minute preparations without unduly raising the stress level during the length of he party.
Try the menu out in advance
Plan out the table setting
(tablecloth, centrepiece, decorations)
Write up a list of preparations that need to be done
Determine what can be prepared and frozen several days or weeks in advance: pies, stews, etc.
Determine what can be made just a day or two beforehand: peel and cut vegetables, measure ingredients, prepare soups, potages, biscuits, etc.
Determine what should be prepared the same day: finger foods, side dishes, cakes, and the table setting.
Determine what can be done at the last minute: punch and cocktails, flambé desserts, hot finger foods, preparation of oven-cooked meats, etc.
The guests have arrived – time for action!
Enjoy the spirit of the holidays with family and friends.