In our country it is not customary to arrange domestic gatherings for a buffet dinner according to Russian custom, when guests are accommodated at a large common table. However, there are cases when such a form of serving dishes can become an ideal alternative to the usual meal. For example, if friends are going to more than what your table holds, or they do not have time for long sit-rounds. In the end, you can arrange a light reception, if you simply tired of the standard version of the holiday. To do this, place treats on the center of the table, on the sides - stacks of clean plates and napkins with instruments. Leave the edges as free as possible, so that guests have where to put their dishes. Do not forget about the drinks - they are usually served on a separate table with glasses. Since there are no waiters at home, provide space for used appliances and trash cans. And keep in mind: for a buffet of clean dishes you will need two or three times more than for a standard feast, and food - 20-30% less. The main thing is that the treats prepared by you have a mini-size and guests could eat them with a fork (by the way, "buffet" in French and means "fork") or without using appliances.
Salad in a glass
On the buffet table you can not do without tartlets and canapes, so boldly string the cheese on skewers, combining it with almost any vegetables and fruits. Meat and fish products (ham, sausage, salmon, herring) combine with tomatoes, fresh or pickled cucumbers, with pieces of apples and grapes. Do not try to cook a hundred mini-snacks - for each guest, provide 2-3 varieties of canapés and a couple of salads. By the way, the latter are now fashionable to serve in glasses. It's beautiful and comfortable, because guests do not need to impose a formless mixture of common plates, or you can just take a treat in hand and taste it. Prepare a light shrimp salad. For one serving, you need 50 grams of boiled shrimp.
Scandinavian snack
Marinate fresh salmon in salt and sugar, orange juice, lemon zest and anise for a day. Then cut the fish into thin wide layers and in each put the mousse, which made of 10 g of cream, g grams of freshly salted salmon crushed in a blender and 2 g of capers. The resulting rolls hold in the freezer.
Spring rolls with vegetables
Take ready-made unleavened dough (1 portion-16 g), roll it in a thin layer, grease the egg from all sides and cut into squares. Then put fried on sesame oil vegetables, cut into strips (zucchini, carrots, celery root). Wrap the rolls and fry them in deep frying.
Seabass in almond sauce
Seabass fillet cut into pieces of arbitrary shape, salting, peppers and fry in a hot frying pan with olive oil for 2 minutes on each side. For the sauce on olive oil, save 100 g of onions in half rings, add 100 g of almond petals, 2 sprigs of green basil and 500 ml of tomato fresh or juice. Bring to a boil and cook for 25-30 minutes. Then remove the basil, and mass the whisk in the blender and strain. When serving the finished sauce in the bowls and put pieces of fish.
Strawberry Mulffy
Cut the puff pastry into squares and bake them at + 180 ° C for 15 minutes until golden brown. Then undress them, along two parts. One cream with mascarpone cream, powdered sugar and whipped egg yolk. Then put on it slices of kiwi and strawberries and cover with a second layer of dough.
Fruit Tartar
Pineapple cut into two parts and take out the pulp from each. Then put the strawberries, grapes and pulp of pineapple in a "plate", sprinkle them with sugar powder and nibble the pieces on skewers. First lay a layer of apples mixed with sour cream and dill, then cucumbers with the same dressing and only then shrimp.
Fashion snacks
While guests are enjoying cold snacks, prepare hot mini-treats. In this capacity, shrimp and asparagus in bacon are especially popular today. They are prepared very quickly. Cut the fresh vegetable in half, leave the shrimps whole (but do not forget to clean and remove the intestinal canal), wrap in thin bacon slices and fry in butter with thyme. Then pour a little brandy, evaporate it and immediately serve hot snacks on the table.
Honey Pork
When preparing to cook a hot dish, forget about ragout, dumplings or pasta. Cocktail treats should be portioned - pieces of toasted fish fillet, shish kebabs, meat medallions. You can surprise those gathered with pork ribs in honey glaze. In order to prepare 12-14 servings, take 1.5 kg of meat with bones. Cut the flesh between the ribs, fill with a glass of red wine, butter, sprinkle with salt, pepper and 2 tbsp. spoons of dry thyme. Hold the pork in marinade for about 12 hours and fry in the oven at 220 ° C for 30 minutes. While the ribs are baked, mix the ingredients for the glaze. Two cloves of finely chopped garlic, 1 lemon zest (grated), 1/2 teaspoon of red ground pepper. 2 tbsp. spoons of ketchup, as much vegetable oil and honey. Then get the ribs from the oven, grease them with the resulting glaze and cook for another 15 minutes.
Give up the cake
As a dessert, you can serve a classic cake. True, one guest cuts off a bigger piece, the second one is smaller, the third drops it altogether, and when the fourth comes up to the table, instead of a spectacular treat, he sees an incomprehensible mash. Therefore, for a cocktail party it is worthwhile to dwell on small genres - cakes or desserts in glasses. Prepare, for example, milk-cream jelly with bananas. To do this, mix 100 ml of milk and cream, add 50 g of sugar and put on medium heat. When the mass begins to boil, remove it from the heat and pour the soaked swollen gelatin (10 g). Then put the bananas cut into slices, add a pinch of cinnamon and whisk it all with a mixer. Then spread the mass over glasses or molds, cool and take it to the refrigerator. When serving, you can sprinkle the top of the dessert with walnuts in caramel, pour with chocolate syrup or whipped cream.
Fish in sesame
- fillet of pike perch - 200 g
- lemon juice -1/4 lemon
- egg - 5 pcs.
- sesame-handful
- salt, pepper - to taste
For sauce:
- cream 35% -100ml
- lemon peel -1 / 2 fruit
- yolk -1 pcs.
- salt, pepper, greens
- (dill or parsley) - to taste
Pike perch fillets without skin and bones cut into small pieces, sprinkle with salt and pepper. Sprinkle the fish with lemon juice and leave to marinate for 10 minutes. Whisk the egg. Piece of fillet of pike perch dipped one side first in the egg, and then in sesame. Fry the fish in a frying pan and, if necessary, bring it to the oven. Cook the creamy sauce. Cream a little, evaporate, add grated lemon zest, egg yolk and greens and cook on low heat until thick. At the end, salt and pepper. Serve pieces of fillet on a common dish and put a sauceboat next to it.