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Sunday, April 19, 2009

Engagement Party Prep

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     No I am really not that messy…well, I do seem to have a giant stack of unread magazines by my chair that morphs each day into something taller.  My reading of blogs, I guess,  has become my favorite magazine reading.

    My daughters and I are hosting an engagement party for a dear friend’s daughter in a week, and I am stockpiling things to take.  I have party items stacked all over the house.The party will be at my oldest daughter’s house ,and she lives seven hours away.

     Everything will be outside. We are having round tables, white chairs, and we are using white tablecloths and white cloth napkins.  I am taking every piece of blue and white I own- all shapes and sizes- to cluster in the middle of each table.

     The blue and white of all sizes will look chunky and generous- not little or small scaled. My daughter has rented white tents for the serving tables and the bar.

      We are serving dinner on our joint collection of Spode blue and white.

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We will use Blue Danube and milk glass if we need to ,but I have about 50 plates, and my daughter has a big stack as well.

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     The menu is:

Crab dip on toast or smoked salmon on toast or crackers with sour cream and capers

Crawfish Etouffee and Rice

Stuffed Chickens- with broccoli and stuffing/ or etouffee

French Bread

Beverages including Hurricane Punch served out of a crystal punch bowl

Pecan Pie for dessert with a dollop of whipped cream

Question:  Do I need to prepare a side dish?

If so, what?

Should the bread be plain?

Here are the cocktail napkins.

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And we will serve the punch in these

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     I have 24 of them, which is not enough by a long shot, but it will  be enough to get things started and create the look we want as the party starts. I found these at Salvation Army in Dallas for $3.99 each.

     I also collect old silver/silverplate serving pieces.  I’ll take these as well as others.

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Let me know what you think about the side dish. I am old school, and I feel like we need something green or colored on the plate.

     More serving dishes.

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16 comments:

Domestic Designer said...

Oh I think it is going to be just lovely. How could you go wrong with blue and white. I know that whatever you serve it is going to be a great evening! Your friend is very lucky!:-)

Rechelle ~Walnuthaven Cottage~ said...

It's going to be loverly! How about a veggie that tastes good cold or warm, like asparagus tips ?
I know whatever you choose will be totally awesome!

Cathy Cobblestone said...

That is going to be absolutely beautiful!! So vintage yet so classy. Menu sounds scrumptuous to me!!! But I agree with Rechelle - asparagus would be a great choice. It would definitely enhance the plate with flavor and color. Have fun - and don't work to hard. Cathy

Blue Eyed Tango said...

Hi there, it's nice to meet you. Thanks for stopping by! I love your blog background! I agree that this will be such a nice party and the plates are beautiful. Asparagus is what I thought of first on that plate too! I heard of a healthy recipe and fixed it the other day for a friend that came over for lunch. Saute onions, asparagus, and almonds in organic unfiltered olive oil just until slightly tender. I also added a pinch of fresh cilantro and dill because those are my favorite herbs. It's very simple, tasty and beautiful on any plate! Have fun, it will be lovely! Luanne

Margaret said...

Everything sounds elegant and delicious. I would offer a very simple salad with a light dressing or roasted asparagus. The menu needs a little green, I think. I would go very simple on the bread. A french baguette purchased at a bakery that makes it fresh and delicious would be a perfect compliment. How nice of you to host an engagement party for your dear friends!

Amy said...

Such a huge event... how sweet of you both to do this. Love the blue/white theme!!

I'm old school too - I need to see green on the plate - ha ha!! How about making some of Paula Deen's Asparagus wrapped in Bacon... so quick and easy to make and looks so elegant on a plate.

Have a wonderful time.

trash talk said...

It all looks wonderful and aren't you just the loveliest friend to do all this?
I like the idea given by Amy for the asparagus wrapped in bacon, but a fresh spring greens salad is always welcome as is fresh fruit.
Debbie

etphonehome21 said...

Well the engagement party you hosted for me was AMAZING - I still tell people about it and I think David is still talking about the food, but this one sounds so elegant. Tell everyone I said hello!

KBeau said...

I'm old school, too. How about grilled asparagus? Always looks pretty.

The Stylish House said...

Laura,
I like the direction you and your daughter took developing this look. Those blue monogrammed napkins cinch the deal. The combination of silver, crystal, blue and white are perfect. It is elegant and classy. I agree with the others a dish with asparagus would compliment the meal and also your color scheme. My suggestion would be to work in some fresh lemon rounds cut & twisted as an accent for the asparagus. I would keep the asparagus long if possible. I will cross my fingers for perfect weather. Pack tight, drive safe and have a wonderful engagement party! Take pictures!!! ~Cathy~

Susie Q said...

I have that EXACT serving dish in the bottom pic....it looks SO pretty all polished up (haven't done that yet). Okay, what size casserole dish goes inside it? I have two very similar ones and I am thinking about asking someone I know that blows glass if it is possible to make casserole dishes to go inside if I can't find any...fun!

It sounds like you are going to have a wonderful time. Etouffe to go with the chicken...and yeah, something green...roasted asparagus? Or it can be cooked really quickly on the stovetop stir fry style...olive oil and garlic...elephant garlic as the smell is lighter...Blue Eyed Tango's suggestion of the almonds...yum. Have to tell Cabinet Man about that addition.

Dawn said...

Oooh! That is going to be one beautiful engagement party!

Stop over and check out my giveaway!

Hugs from Eventually Cottage!

kate said...

Hi,
thanks for joining out blog!! Love anyone
who loves spray paint and blue and white dishes, esp. 50 plates!!! Love your blog
we will follow regularly!!
best to you
kate

Susie Homemaker said...

Your party will be gorgeous...what a lucky couple!
I lean towards asparagus also...1. because it just looks like an elegant vegetable and 2. because it's my favorite!
Take pictures of the tables...I will be so excited to see!

Blessings,
Susie

Wendy said...

Hello LMH,
Thank you for coming by to visit my blog...you are welcome to come by anytime! I love your blog and I will absolutely be coming back. I love all the blue and white and silver...so beautiful. I think your shower sounds lovely and I also agree with the others that something green on the plate would be nice, and I also think asparagus would be perfect for a spring menu. Please come back anytime-you are always welcome!
Warm regards,
Wendy

Jennifer@3sonsandadaughter said...

Hi there! I've been away from blogland for a while and hope I am not too let in giving my two cents worth. Prior to our move, last year, I owned a catering business and this was my absolute favorite type of party to cater!!

I think your menu sounds spectacular!! I'll give you a super simple recipe for a salmon spread that could be an option.

8 oz brick of cream cheese, softened
1/2 cup sour cream
4 green onion tops - green parts ONLY!!
8 - 10 oz smoked salmon, roughly chopped

Beat cream cheese until creamy and add the sour cream then fold in onion tops and smoked salmon. Chill prior to serving. Best if made a day prior to serving.

Serve with capers and lemon wedges on the side and lots of toast points.

This was requested all of the time. You'll need to double the recipe for your group.
Make sure you do not get ANY white of the onion in. I made the mistake of doing that ONCE and it is not very pleasing to the palate.

Your etouffee and stuffed chicken (I'd definitely do the broccoli/stuffing) are two rich dishes. A simple green salad with tomatoes, some thinly sliced red onion and croutons would be very complementary. I like to snip some fresh herbs into my salad (whatever I have in my garden at the time) and I have an herbal champagne dressing that is light and springy. I'd be happy to dig it up if you are interested.

The loaves of crusty french bread could be brushed with melted butter prior to warming...


What a great party you have planned. The guest of honor will most certainly be pleased. I can't wait to see your post on it!

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