Fun Party Food
Various festivals are held in celebration of particular historical events, cultures, religious practices and other causes. Moreover, people mostly commemorate a particular seasonal festivity through serving fun party foods since the dishes that they make usually are expressions or manifestations of their principles and belief, as well as their fondness of reliving the history or culture that the festival stands for. Thus, the kinds of dishes they make are not just any other food usually cooked, but ones that are connected in some way to that particular festival —- something that may be deeply rooted in their traditions or way of life. For them, the fun party food they serve means much more than just satisfying an appetite. It is their way of educating other people about their customs or history.
In celebration for the Earth Day for example, a fun party menu to better celebrate this event may be comprised of soy cheese wedges, vegetarian baked beans, organic potato chips, tofu hotdogs, sandwiches on home-baked rolls, lentil and brown rice soup, and fresh fruits or vegetables with dip. Earth Day is also Arbor Day, which is the day that Johnny Apple seed is honored, so it may also be good to serve a sumptuous apple pie. Beverages served could also include homemade lemonade and dandelion wine.
Another example is the Hawaiian Luau Festival where Hawaiian dishes can be served such as roast pork, island style chicken, corn chowder, lomi lomi salmon, poke, and Hawaiian kalua pig. For Mexican fiesta parties, you may serve burritos, sopapillas, tacos, and enchiladas. The Greek Food Festival of Dallas features Greek dishes and homemade pastries. Kwanzaa festival, on the other hand, is a holiday that is founded on the African celebration of the first harvest of the year. Kwanzaa recipes may include African vegetarian stew, futari, benne cakes, and okra croutons.
Examples of fun party food recipes include:
1) Kalua Pig for Luau Festival
INGREDIENTS:
· 4-5 pound pork butt
· 2½ tablespoons Hawaiian salt (substitute kosher salt)
· 2 tablespoons liquid smoke
· 1 banana leaf (substitute 4-5 whole, unpeeled bananas)
· 4-6 ti leaves (substitute aluminum foil)
PREPARATION:
Cut any excess fat from the roast. Make several shallow long cuts along the roast or pierce it multiple times with a fork. (This allows the salt and liquid smoke to permeate the meat.) Knead with salt and liquid smoke.
Wrap the roast with banana leaf or in the absence of same, place the bananas on top of the meat.
Slice the ribs from the ti leaves and wrap over the banana leaf. If ti leaves are not available, replace with aluminum foil. (Ti leaves are available at local florist shops.) Tie with twine.
Cook in a 325-350-degree oven for about 45 minutes per pound. When the meat is cooked, remove the ti leaves and the bananas. Shred pork.
2) YIOUVETSI - GREEK ORZO WITH BEEF (for Greek Food Festival of Dallas)
INGREDIENTS:
3 lbs cubed chuck
1 large onion
1 box orzo
1 large can diced tomatoes
3 tablespoons butter
salt and pepper
Chop onions and place into large pot. Add meat and add enough water so that it will cover the meat. Bring it to a boil and the reduce heat to medium. Let the heat reduce the water until there is nothing left.
Add the butter and let it brown. Add the tomatoes and enough water to cover the meat. Add salt and pepper to taste.
Bring to a boil and then let it simmer at low heat for 2 hours or until the meat is tender, adding water as needed. Stir occasionally.
In a different pot, parboil the orzo. When meat is ready, mix with orzo and place it in a baking pan.
Preheat oven to 350°F and bake for 45 minutes. Remove from oven and let stand for 30 minutes and serve.
3) Carribean Pork Curry (Porc Colombo) for Kwanzaa Festival
INGREDIENTS:
12 ounces pork tenderloin, trimmed and cut into 3/4-inch chunks
Salt & freshly ground pepper to taste
2 teaspoons canola oil, divided
1 large onion, coarsely chopped (1 1/2 cups)
1 large green bell pepper, seeded and chopped (1 1/2 cups)
3 large cloves garlic, minced
2 tablespoons curry powder
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 cups reduced-sodium chicken broth
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks (5 cups)
1/2 cup chopped tomatoes, fresh or canned
2-3 Scotch bonnet chiles, pierced all over with a fork
1 bay leaf
1. Season pork with salt and pepper. Heat 1 teaspoon oil in an oven or heavy soup pot over high heat. Add pork and cook, stirring occasionally, until browned on all sides — this will take about 6 minutes. Transfer to a plate and set aside.
2. Reduce heat to medium and add 1 teaspoon oil to pot. Add onion and bell pepper and cook, stirring, until the vegetables are tender (about 5 minutes). Add garlic, curry powder, thyme, allspice and cinnamon; stir for about a minute more.
3. Add broth, sweet potatoes, tomatoes, chiles and bay leaf. Bring to a simmer, and reduce heat to low. Cover and let it simmer, stirring occasionally, until sweet potatoes are very tender and the sauce has thickened (about 15 to 20 minutes).
4. Add reserved pork and cook for about 3 minutes. Remove chiles and bay leaf. Adjust seasonings and serve.
Sources:
http://jas.familyfun.go.com/guestsubmit?action=displayguest&topic_id=10&guest_id=2027&category_id=
http://purpletrail.com/partytrail/featured_earth_day/earth-day-party-ideas-to-help-save-the-planet/
http://gohawaii.about.com/od/luaurecipes/r/kalua_pig.htm