Here are some wonderful ideas for a food for a party, could be pre or after-prom! These will make you hungry just reading them so maybe grab a few carrot sticks! These are recipes that will keep all your guests happy and will even be fun to make. My suggestion is to combine themes for your after-party.. or maybe I’m just hungry! For more treats check this page too!
Cooking up some pre-prom food ideas
By MIKE O’BRIEN
WHATEVER STAFF WRITER, Star-Telegram
Most everyone loves the good food they serve at prom — especially if dinner is included. But whether you want to throw a pre-party, an after-party or even a midnight breakfast after the dance, here are some ways to coordinate your food with your school’s theme:
Theme: Hollywood style
Here’s a way to, um, celebrate celebrity “tarts” you might see if you were on the real red carpet in L.A.
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
For the crust:
12 whole graham crackers
3/4 stick (6 tablespoons) butter 3 tablespoons dark brown sugar
For the pudding:
2 (3.4-ounce) packages “cook and serve” vanilla pudding
Milk (amount according to pudding package instructions)
For the topping:
1 pint fresh strawberries
1/2 pint fresh blueberries
1/2 pint fresh blackberries or raspberries
Preheat the oven to 350 degrees.
To make the crust: Crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
To make the filling: Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding. Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
To make the topping: Cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate.
You can make the tart up to 4 hours in advance. Serve cold. (Great for breakfast, too!)
3 ounces sour cherry syrup or 2 1/2 ounces grenadine and 1/2 ounce fresh lemon juice
One 2-liter bottle orange-flavored club soda
Orange slices and maraschino cherries for garnish
Theme: Island/Luau Theme
You don’t have to go all the way to Hawaii to transport your guests there. Just serve ‘em this light and fruity cake, and be sure to give ‘em a lei to wear around their neck at the party.
TROPICAL ISLAND BANANA CAKE
2 purchased angel food cakes (10 to 12 ounces each)
2 containers (16 ounces each) vanilla frosting
1 teaspoon imitation banana extract
Yellow food coloring
1 ripe banana, mashed
2 cups sweetened flaked coconut
1 cup chocolate morsels or chopped chocolate, melted
1 tube store-bought green icing
1 cup fruit-shaped candies
Special Equipment: 1 palm tree decoration, aluminum foil
Place one cake, wide side down, on a serving platter. Stir frosting and banana extract in a large bowl to blend. Stir in yellow food coloring, 1 drop at a time, until desired color is achieved. Transfer 1/2 cup of banana frosting to a medium bowl; stir in mashed banana. Spread mashed banana mixture over top of cake. Cut one (2-inch wide) wedge from second cake. Spread 1/4 cup of yellow frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake, wide side down, atop cake on platter. Tear cut cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining yellow frosting evenly over top and sides of cake to coat completely. Sprinkle cake with coconut, pressing lightly to adhere.
Create an island “volcano” mold by shaping aluminum foil into a volcano shape, measuring 2 to 3 inches in diameter. Dip in melted chocolate and let cool and harden. Place the mold on top of the cake. Fill the center of the mold with green icing and smooth out. Place palm tree decoration inside the mold. Arrange fruit-shaped candy decoratively around the palm tree and base of cake.
Theme: Arabian Knights
You won’t need to be like Aladdin and have a magic genie-lamp to pull off this recipe.
1 (3.4-ounce) box instant butterscotch pudding
1 (8.5-ounce) box instant corn muffin mix
6 cups milk, divided
3 eggs, lightly beaten
1/2 cup dark or robust molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Spray a 4-quart slow cooker with cooking spray; set aside.
In a large mixing bowl, whisk together pudding mix, corn muffin mix, and 3 cups of milk until thickened, about 2 to 3 minutes; set aside.
In a medium mixing bowl, whisk together remaining ingredients. Stir into pudding mixture until well combined. Transfer to slow cooker. Cover and cook on high for 1 hour. Turn slow cooker to low and stir. Cover and continue cooking for 1 more hour. Stir, cover and cook for 1 hour more.
Theme: Viva Italiano!
You’ll fool your friends into thinking you ordered in from their favorite Italian restaurant with this delicious appetizer!
BRUSCHETTA WITH CAPONATA
For the caponata:
1/4 cup olive oil
3 1/2 cups 1/4-inch dice unpeeled eggplant (about 1 1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red wine vinegar
1 1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins 3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch dice (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves
For the bruschetta:
8 to 12 (1/2-inch thick) diagonal slices of country-style Italian bread
Flat-leaf parsley sprigs, for garnish
To make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderatelyhigh heat until hot but not smoking. Cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender. Transfer to the bowl, cool, and chill, covered, overnight. Stir in the parsley and season the caponata with salt and pepper.
To make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on 1 side with the oil, and sprinkle them with salt, to taste.
Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.
Theme: Havana Nights
Ay, caramba! These are easy! Just put the ingredients out, heat the griddle, and let everyone make their own!
4 individual Cuban bread loaves
4 tablespoons butter
1 pound shaved roasted pork
1 pound shaved smoked ham
1/2 pound sliced Swiss cheese
1 cup sliced dill pickles
Preheat the griddle. Slice the bread loaves in half. Smear the butter on both sides of each loaf of bread. Build each sandwich with the roasted pork, ham, cheese and pickles. Place the sandwiches on the hot griddle and place a waffle iron on top of the sandwiches to flatten the sandwich. Griddle the sandwiches for 2 to 3 minutes on each side. Slice the sandwich in half and serve.