It’s not just about the cuisine anymore, calories matter more
The coming year is all about revamping the party menu with healthy choices but not necessarily bland.
Street food-Inspired dishes
There’s a time and place for fine dining, but in 2018, exotic variations of street food staples such as tempura shrimp and vegetables (a Portuguese staple), zesty Mexican street corn (topped with cilantro and mayo, Greek style nachos, mini pizza quiche, shrimp tacos), Har Gow (Chinese shrimp and pea shoot dumplings wrapped in rice paper) will rule.
Closer home, people are experimenting with the traditional varieties of kebab — Pork belly kebabs, Rajpooti soolah (Game meat-wild boar, deer and partridge barbecue kebabs made with a special wild melon sauce) or Boti kebab (thoroughly marinated mutton pieces which can either be baked or grilled on a barbeque are poised to reign supreme at parties.
Easy Party recipes
Hosting a get-together is simple with an array of recipes that will impress the guests without keeping one in the kitchen for long. These dishes were tailor-made for special occasions. For cranberry-sauced meatballs appetisers, shape and bake the chicken meatballs, pop them in slow cooker with cranberry and barbecue sauces. For Zucchini-Tomato Cups with Blue Cheese, Scoop out the flesh from the center of zucchini to create a bowl-shape shell. Fill shells with a crumble or two of blue cheese. Top with a tomato slice and a sprinkle of Parmesan cheese and pepper and bake for few minutes. These bite-size appetisers taste best warm, Mini chicken fajitas, Italian Pesto Sliders, boozy caramel mini shakes et al.
Air frying
Why go for fish and chips when one can cook indulgent party fare using hot air instead of oil including Buffalo Chicken waffle fries, French Fry hot dog (corn dog, but instead of cornbread, it’s fries), Sweet potato fries or Yucca friesIJ One can even air-fry apple crisp, a dessert consisting of baked chopped apples, topped with a crisp streusel crust and let these be the talking point for house parties.
Creative condiments
It’s time to spruce up the condiments this year be it beetroot labneh, black sesame tahini, edible blooms as ingredients or garnishes. lavender is already out there, but hibiscus and elderflower popped up recently.
Say goodbye to plain butter and open doors for the colourful alternatives — orange and rose petal butter. Get creative with ingredients and serve with raw broccoli or crudities (French appetisers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other sauce). Dips are perfect to experiment with and settle in hungry guests.
Gluten-free snacks
These have emerged to be crowd-pleasers as they are bloat free nibbles to ward off hunger pangs. The appetisers include caramel chocolate potato, flourless black bean brownies, low carb avacado fries, pizza bites, sweet and sour bacon wrapped pineapple and cheesy cauliflower breadsticks. light on stomach flavour packed appetisers that can be paired with cocktails, whisky or wine.
Straight from Hawaii
A new generation of upstart chefs and artisans took Hawaiian cuisine back to its roots and into a bold new future. The original Hawaiian poke dish basically has Ahi tuna with seaweed, sea salt and inamona, a traditional condiment made from roasted kukui nut and salt.
On a sweeter note, Hula Pie is touted as the fusion of cheesecake and ice cream slathered in chocolate sauce. The grey, pond watery and intensely bitter Kava drink in coconut shells has been tickling taste buds of food aficionados and connoisseurs alike.