20 Creative Wedding Dessert Buffet Ideas

Today, I am also turning over ideas for wedding buffets for a future wedding sometime, untold; the sometime, not the wedding.  But, my blog here doesn’t know the things that my Facebook page does, so I cannot elaborate.

I guess you could say that from time to time, I might or should post some things wedding related on this blog, but no one should be alarmed by it, since, I will not be tying it together with a meaning.

 

20 Creative Wedding Dessert Buffet Ideas

45+ Quick and Easy Summer Recipes – Cooking Light

Many of the recipes on this list here are repetitive from the Mediterranean list just below this for today (05/19/19), from the same people at Cooking Light. But the extra recipes are just way too much to leave out of our long list of extravagantly savory recipes that combine a heavy use of vegetables with a few scant meats at feature here and there.

 

45+ Quick and Easy Summer Recipes – Cooking Light

Anise Seed Borrachio Cookies Recipe – Allrecipes.com

When I was reviewing all the interesting vegan related tastes that are in today’s posts (and always, you know, that these posts I make are from around the web and not my own!), I thought how will anyone understand how I brought together the particular choice of vegetables to the end that I am suggesting a mutton (lamb) stew or curry to top it off besides the bread and vegetables? Or even just for the purpose of the diversity of the bread and vegetables? Italian, American, Indian and others, all today. This happens often in my recipe post pages. So I thought, should I talk about fennel or anise or coriander and the little I know about it and the fragrant seeds that you find in savory breads, meats and vegetables? And again I thought, not at all, because, I don’t know what to say about it. And probably there are too many other fragrances that I am taking out of the usage of sauces, with oils and vinegars, with gravies and herbs and flours and delicious conditions or conditioners or the lack of them. I didn’t know what to say. But Italian cuisine is rather particular with its use of changeable fragrant seeds, as peculiarly as any other foreign cuisine and I think that with the relevance of rather genericized Italian cooking in America and elsewhere (which I have to say, I am a huge fan of; no sarcasm), the fragrances and savoriness of what we otherwise think of as basil and oregano for the most part, is lost. So fennel and anise came to mind. Indian cooking uses this quite as frequently as we do. Remarkably, Indian cooking and Italian cooking ingredient wise, will often has a similar list of goods; somehow, it all ends up differently.

 

Anise Seed Borrachio Cookies Recipe – Allrecipes.com

Roti (Indian Whole Wheat Flatbread) Recipe | SAVEUR

Short definition of Atta Flour

“Atta or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri.

“It is the most widespread flour in the Indian subcontinent.”

 

Roti (Indian Whole Wheat Flatbread) Recipe | SAVEUR

A place to buy the actual Chapati or Atta Flour is here:

I Shop India (online market)

 

Whole Grain Flatbread Recipe | Bob’s Red Mill

(Recipe has been copied from Bob’s Red Mill online.)

Ingredients

Instructions

In a mixing bowl blend together the dry ingredients. Add the oil and 1 cup of water. Knead by hand, adding more water as necessary to form a sticky ball.

Turn the dough out onto a lightly floured work surface and continue to knead until the dough is soft and smooth. Cover and allow to rest for 5-10 minutes.

Preheat oven to 425°F.

Dust the dough lightly with flour and divide into 2 equal portions and roll or shape into free-form rounds. Place the rounds onto an ungreased baking sheet dusted with cornmeal. Place baking sheet in the upper third of the oven and bake until dark brown, about 15 minutes.

Makes about 10 servings.

 

Whole Grain Flatbread Recipe | Bob’s Red Mill

Cream of Celery Soup

Surreyfarms. A serene haven in the foothills of Northern California

Cream of celery soup with creamy hazelnuts? Yup, that’s what makes this soup so yummy and unique. I had this delicious celery soup at my friend Shalini’s home when we met for lunch one afternoon. Creamy celery soup accompanied with a faro salad,  roasted Brussels sprouts on pita bread with mint chutney, along with fresh fruit and a cheese board – this lunch was wholesome, nutritious, and packed with flavor.

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Mint Chutney on Pita Bread with Roasted Brussels Sprouts

Surreyfarms. A serene haven in the foothills of Northern California

Looking for a totally original, delicious, and healthy appetizer to serve at your next dinner gathering?  This appetizer is the most creative and delicious appetizer I have had in a while – spicy homemade mint chutney spread on pita bread and then topped with roasted Brussels sprouts.  It’s so unique and delicious.

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Roasted Tomato and Onion Chutney

Surreyfarms. A serene haven in the foothills of Northern California

Looking for an easy way to use up a large quantity of late summer tomatoes? Here is a recipe for a delicious oven roasted tomato and onion chutney or call it a chunky jam. This chutney is tangy and sweet and tastes amazing with pretty much anything – on toast, with eggs, rice, pasta, chicken, fish, burgers, or with crackers and cheese. Just cut, toss, and roast. Give it a try!

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Pickled Onions

Surreyfarms. A serene haven in the foothills of Northern California

My friend Rose brought a delicious herb and radish salad with pickled onions when she stopped by for lunch back in early July.  This salad was outstanding. What added an unexpected flavor to the salad was the pickled onions. Rose said she had made the pickled onions at home. When I asked her if they were hard to make, she said the recipe was super easy and shared it with me. I gave it a try, and she was right! For the gourmet taste and look of these delicious pickled onions, they were surprisingly simple to make and took just 5- 10 minutes to pull together.

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Soft Tacos with Shishito Peppers, Mushrooms & Potatoes with Coriander Pickled Onions and Spicy Bread and Butter Pickles

Surreyfarms. A serene haven in the foothills of Northern California

I really like shishito peppers. They are so different from bell peppers and chili peppers – almost like a combination pepper that has a wonderful chili like flavor while being mild and not too spicy.  I’ve been using them a lot in omelettes, savory bread puddings, in tacos, and in rice dishes too.  Sometimes I even serve them by themselves, a little blistered with salt and pepper these peppers add wonderful taste and aroma to any dish.

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For these vegetarian tacos I made them with a veggie combination of shishito peppers, mushrooms, potatoes and onions. I really wanted the shishito pepper flavor to be pronounced in these tacos, however if shishito peppers are not in season in your area or are not available, you can substitute any bell pepper in this recipe. What gives these tacos their unique flavor in addition to the shishito peppers is homemade coriander pickled onions and…

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Roasted Veggie Enchiladas

Surreyfarms. A serene haven in the foothills of Northern California

Can I just start off by saying I love, love, love roasted vegetables! I love the way how caramelized, sweet, and nutty vegetables become when roasted, adding a dimension of flavor that you can’t get any other way. What roasting does to vegetables is something magical and I can’t get enough of them. In fact so much veggie flavor is enhanced in this process that I like to keep the herbs and spices to a minimum when I cook with roasted veggies, which allows us to enjoy the rich complex delicious flavor of roasted veggies. I mean look at this photo?  Isn’t it a beautiful assortment of roasted veggies? Roasted vegetables taste great in anything – in omelets, pasta, couscous, rice, quiche, curry, salads, soups, tacos and enchiladas.

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Swiss Chard, Leek and Zucchini Risotto

Surreyfarms. A serene haven in the foothills of Northern California

Yummy, yummy, yummy is how I describe this delicious risotto 😋. I made this leek, zucchini and Swiss chard risotto specifically for my daughter Anjali who doesn’t like mushrooms, and since I was making mushroom risotto for my other twin Rani, I had to make something for Anjali, and this risotto was the one. I chose to make Anjali’s risotto with leeks, Swiss chard and zucchini as I had just bought these veggies from the Farmer’s market and this veggie risotto was the delicious result. Leeks and zucchini in a creamy risotto rice enhanced with goat cheese, this is one scrumptious risotto.

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Zucchini Onion Tomato Soup

Surreyfarms. A serene haven in the foothills of Northern California

Zucchini Onion Tomato Soup is the lightest, quickest and easiest soup you’ll ever make. Just sauté the veggies, add salt and pepper, broth, and cook until tender. Then blend until smooth and serve piping hot. With just three vegetables that delicately flavor the soup this really is a simple and delicious soup. Zucchini, onion and tomato. That’s it. These three vegetables create a soup that is truly comforting. 

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Six Veggie Creamy Yellow Squash Soup

Surreyfarms. A serene haven in the foothills of Northern California

A soup so creamy that’s made without cream or potatoes? That’s how deliciously creamy this squash soup turned out. It was an unusually cool May afternoon earlier this week with cloudy skies and cool temperatures when I made this creamy squash soup for a belated Mother’s Day lunch I had with a couple of friends. I was originally planning on making a veggie dish to go with a few dishes my friends were bringing, but changed my mind and decided to make a pot of soup instead. I thought a steaming bowl of soup would be a welcome first course on a chilly May afternoon.

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King Oyster Mushrooms with Soy Sauce, Maple Syrup and Sesame Oil

Tasty Eats

King oyster mushrooms (also known as king trumpet mushrooms, and by other names), are large mushrooms, with plump white leg and brown cap. Unlike most mushrooms, the cap is not separated from the leg, and the leg is actually the tastier part. It has a somewhat meaty texture, often compared to abalone, or scallops, and it keeps its shape and size when cooked. Though the mushrooms are native to the Mediterranean, they are more known in Asian cuisines, especially Japanese.
I often use these mushrooms simply sautéed, as a topping for pizza or tarts (click HERE for recipes), however, this time I decided to go with an Asian-style direction. In most recipes I’ve found, the mushrooms were marinated in sweet-salty marinades, which are based on soy sauce and sugar. In my version here, I decided to use maple syrup instead of sugar in the marinade, and the dish turned out…

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