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Critique my menu
We have a picnic-y thing this weekend. About 35 of us are meeting around 10 am, then we have an activity to do, and we'll be back to eat around 2 pm. There's no refrigeration other than coolers and no heating source.
People will have eaten beforehand and we're only mingling for a short time in the morning, so it is NOT my intent to feed them breakfast.
For the morning:
Mimosas
Some sort of fall / morning glory muffin (anyone have a recipe?)
Red & green grapes, divided into twigs
For lunch after:
Catered sandwiches
Black bean and sweet pepper salad
Carrot and celery sticks, any grapes leftover
I don't feel super confident about the sides. I think they're ok, but I think maybe I'm missing something manly. There being no electricity and no refrigeration makes this hard. I've served chips in the past and they haven't really been touched. (Oddly enough, the carrots, celery and grapes are always gone.)
I feel like the desserts are maybe too similar. I try to do one chocolate and one fruit bar/cookie when I do this, but I've run out of ideas.
Thanks yall 
Re: Critique my menu
Your menu looks great to me. Would you like to try a different potato salad? I have a great one with a dijon vinaigette and capers - no dairy.
EVERYONE loves it - my IL's request it at Easter.
Let me know and I'll post it for you.
I think it sounds okay. I'd make a couple of small changes though. Add and asian coleslaw and I hate peppers so I'd sub the black bean salad for a corn and black bean salsa. I'd also consider apple slices with peanut butter dip, which would be great with the celery too. The apples could also double as another dessert option. Or do apples and caramel dip.
Also, 4 hours in a cooler with ice will still be chilled. It may not be food safe for mayo and such, but the slaw and apples would still be cool.
I agree that you need something more manly but I don't know what!
Bacon something.....
These pumpkin cream cheese muffins are to die for.
I'll gladly take the recipe!
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They look divine! It says they're best about 30 minutes out of the oven. Can they be made the day before or no?
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Yes! They can be made the day before.
Ha! Its more of a warning to other people like me who like to grab one out of the tray as it comes out of the oven in an attempt to sample it while it melts my face off.
You have to at least let them cool for a half hour before trying it.
Hi! Here it is. Recipe was modified slightly from the original which was published in Gourmet Magazine a few years ago by Anna Pump.
Danish Potato Salad:
6 to 8 servings (can be doubled, quadrupled etc.)
3 pounds of Red Skinned or other pretty colored Boiling Potatoes
1/2 Cup Chopped Fresh Chives or Green Onions
1/2 Cup of Chopped Fresh Parsley
2 Tablespoons of Drained Capers
3 Tablespoons of White Wine Vinegar
1 Tablespoon of Caper Liquid from Jar
1 Teaspoon (or a lil' more) of Dijon Mustard
1/2 Cup of Olive OIl
Kosher Salt and Cracked Black Pepper
Paprika
Wash and cut potatoes into cubes. Boil in salted water until just tender (fork tender). Drain and add chives, parsley and capers, Set aside.
For the dressing: Combine vinegar, caper liquid and mustard in a small bowl or jar and whisk in oil. (or shake).
Season salad with salt and pepper. Then pour dressing over potatoes and adjust salt and pepper as needed. Dust with Paprika. Can serve at room temperature or make the night before and serve chilled or warm up in oven.
Good Luck!
Homemade Chex mix maybe?
I made spiced pretzels for the last one and some people really liked them but most people didn't touch them.
Oh, and wejustwant2 - I did serve a potato salad last week, so I won't serve one again this week, but maybe next month! Didn't want you to think I didn't like your recipe.
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Chocolate Chip Pumpkin Bread
yield: 3 - loaf pans.
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 36 (change)
INGREDIENTS:
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth.
Blend in flour, cinnamon, nutmeg, baking soda, and salt.
Fold in chocolate chips and nuts.
Fill cans 1/2 to 3/4 full.
For the potato salad you could do a loaded baked potato salad? (sour cream, cheese, bacon, green onions)?
Just thinking of my husband, who wouldn't touch either of the salads you have listed. (but they sound really yummy to me!) So if you're worried your crowd will want something a little more common like that, the loaded backed potato salad would work.
Also, what about some kind of a fruit salad? It would stay chilled enough in coolers for a few hours to be safe.
This sounds so yummy!
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