Grand Rapids Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Share recipes for apps
I am putting together our menu for our fundraiser event in a few weeks. Share your ideas for appetizars. It needs to be easy to make a lot of (around 125 people in attendance). It also needs to be easy to eat while standing. We are focusing on local and fresh food. The event is going to be held in mid-August, so keep in mind what produce is in season.
I would love to hear your ideas!
Re: Share recipes for apps
I have no idea what's in season at that time, but this is what came to mind:
Bacon wrapped jalapenos
http://whatscookingamerica.net/CynthiaPineda/JalapenoPopper/JalapenoPoppers.htm
Tomato Bruschetta
http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx
Baked potato skins
http://allrecipes.com/recipe/baked-potato-skins/detail.aspx
Roasted Asparagus wrapped prosciutto
http://whatscookingamerica.net/CynthiaPineda/JalapenoPopper/JalapenoPoppers.htm
Caprese skewers
Chips and fresh salsa.
Stuffed mushroom caps.
The link for the asparagus isn't correct.
Question for the cooks - do you think if we froze asparagus now and roasted it, it would take ok. Last year, we had concerns about the texture of it after it defrosted so we made aspargus pesto out of it.
Sorry:
http://whatscookingamerica.net/Appetizers/ProsciuttoRoastedAsparagus.htm
Do you have anyone you recommend for the moz cheese?
I don't, sorry. I bet WendyGR does though.
I'm not sure if this helps because she is in Muskegon, but check out The Cheese Lady. I believe she also has a location in Kalamazoo if that is closer. She is great and the cheese is marvelous!
Not sure if this helps or not but the link below shows what is in season for us in August. It also links with recipes for each item.
http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
I just saw a grilled caprese skewer recipe that I want to try tonight. Funny that Kasa suggested it.
I don't know about thawing and roasting asparagus. I've never done it, but that veggie depends a lot on a cripser texture. Any vegetable I've thawed is always so... flappy.
Something with peaches, maybe?
I've seen pancetta wrapped grilled peaches. Or a peach salsa in a tortilla chip cup.
And ditto GRsp on the thawed asparagus. It could be turned into soup and served in shot form. I love soup shots.