European Comfort Foods and more

We last discussed traditional comfort foods in the US and UK, and how to make them more interesting. By making simple foods a bit more complex and preparing them to order, an everyday food like mac and cheese can become the hit of a party.

In Europe, cheeses are much more plentiful than here in the Midwest. Our Central Europe station features Raclette cheese, pate, soups, and even fondue. Raclette can really be a show stopper when served traditionally under a raclette broiler. A half-wheel of cheese is slowly melted under a heating element, and served with sliced baguette, cornichon pickles, assorted mustards, and pickled vegetables. To complete the station, we include a liver pate decoratively wrapped in puffed pastry, as well as grapes and strawberries. During the cooler, winter months, we'll also suggest a hot soup like a red onion soup made with beef stock and apple cider. Paired with a calvados shot, this station alone is sufficient for a cocktail party.

A little further south, there's Italy. This is where Stewart spend a semester, and he is always showing us tips and tricks he picked up while studying there. Risotto has always been an action station. It's a traditional dish with rice, stock, and butter that takes time to cook. It needs to be stirred constantly, and stock needs to be added in intervals so it is smooth and creamy when ready.
Well, we did our own little twist on this savory dish and are now making dessert risottos. Some of our flavors include apple and pear risotto with cinnamon, allspice, nutmeg, cloves and cognac - served with calvados shots, peach and amaretto risotto served with Amaretto shots, and cappuccino risotto served with chocolate shavings and cinnamon whipped cream. We also do a delicious strawberry risotto that can be prepared with a balsamic syrup and basil or with a chocolate sauce and Godiva Liqueur shots. To really add a surprise, we can top it with traditional or a flavored cotton candy. For a more traditional accompaniment, an almond cookie sugar cookie, or Biscotti pairs great with all these risottos.
As we head east, we encounter Russia. Of course, potatoes, vodka, and caviar come to mind. We created a frosted fingerling potato bar with assorted toppings. This is so much more elegant than a baked potato bar, but incorporates the same elements. However, these bite-size potatoes are perfect for a cocktail party and not as big and filling as a baked potato.
Fingerling potatoes are cooked and dipped in a concentrated salt water. As the water evaporates, it leaves a frosted coating on the potatoes (but not too salty). These are then served warm with options such as caviar, sour cream, chives, bacon, and cheese. Of course, iced vodka shots are always an option.

Another great region for a food station is the Middle East. We do a whole spread of different salads (with and without protein), bread stucks, Lavosh, and hummus. Some of the salads we incorporate are:

• White bean salad with tri-color peppers and oil-poached tuna
• Tossed Greek salad
• Cous Cous with tomato and currants
• Tri-color melon salad with date honey and mint

When served with bread sticks, traditional and homemade peppered lavosh, and assorted hummus choices such as red pepper, cilantro, and roasted garlic, it mades a beautiful and filling station.

Finally, many people are wanting an Asian-influenced station. Stir-fry stations, woks topped with steamers and dumplings, and little Chinese to-go boxes are popular, but they all have been around for a while. We are having much success with our Tom Kha Gai soup, a traditional Thai soup. It starts with a coconut milk broth and includes poached chicken, mushrooms, bean sprouts, cilanto, opal and thai basil, poached shrimp, and jalapeno peppers. This can be served for large groups of people, or presented very elegantly for smaller gatherings.