Recipe(tried): Festive Fall Birthday Celebration Ideas, Menu and Recipes

Hi Lynda,

With 30 people or so, I think a buffet would be in order...it serves the masses, the dishes can be made in quantity and it is easier on you. It will be Fall by then, so a lot of pretty ideas can be used.

I don't know what the weather will be like in the fall in your area, but hopefully it will be crisp cool weather so that a buffet can be held indoors while the guests mingle outside and indoors. Perhaps in your neighborhood, the trees are changing their leaves into different colors, so make good use of this for decorating purposes. Go for the "rustic look".

A birthday buffet shared with family and close friends calls for a particularly light and cheerful mood. Lots of bowls of fresh cold salads, nibbles, perhaps a few hot pasta dishes, lots of wicker baskets that hold napkins, fresh sliced Italian loaf bread, and silverware.

Since you mentioned that Kristen loves purple, get the paper plates and dinnerware in purple at the party supermarket and they have lovely coordinating napkins also. Be sure to line the wicker baskets with the napkins for a festive look.

Italian dishes seem to feed many people and always please the palates...so the theme will be Italian with a Fall flair.

Drape the buffet table with a Fall theme tablecloth and scatter some fall leaves from the backyard around the table as well as some twigs with acorns. Put the birthday cakes on cake stands to add special flair to the occasion. Use your best casserole dishes...

For Kristen's cake, I would wholeheartedly recommend a cake I made recently, Strawberries and Cream Cake. I would also recommend that you find out if your local grocery store will sell you butter cream frosting by the pound. Mine does and this cake came out a hit at our home.

Let me know if this helps, I am sure the other Queens of the Kitchens will joyfully add their wonderful versions of a birthday celebration. I only wish I were there to help out as I just love celebrations and the preparations that go with it as well as the anticipation of a good time.

You will have a wonderful time. Use the check list I posted a while back for someone on party preparations. It will help you tremendously with inviations, checking off needed items and a timeline. I belive it was around the 4th of July time....

Good Luck! Gina

The Menu for a Festive Fall Celebration:

Plantation Punch (Adult Version)
Debbie D's Mama's Sweet Tea
Assorted ice cold soda pops

Margarita Dip with Homemade Cinnamon Chips
Pineapple Cheese Ball
Spinach Dip in Round Hawaiian Bread

Cheese Tortellini & Sun-Dried Tomatoes Salad
Romaine Salad with Parmesan and Mandarins
Linguini Cold Pasta Salad
Fresh Slices of Italian Bread in Baskets
Butter in crocks
Baked Italian Ziti for a Crowd
Maria Berlin's Ultimate Lasagna

Strawberries and Cream Birthday Cake

PLANTATION PUNCH
serves 12

1 fifth dark rum
1 fifth white rum
1 6 oz. can limeade concentrate, thawed
1 qt. OJ, chilled
1 qt. pineapple juice, chilled
6 oz. grenadine
2 liters club soda, chilled

Mix all but the club soda. Chill thoroughly. Just vefore serving pour the rum mixture into a punch bowl and add the chilled club soda, add ice, stir gently.

MAMA'S SWEET TEA
From Debbie D. in Alabama

2 family-size LIPTON Tea Bags--It's the only kind of tea that we ever use
3/4-1 cup of sugar
2 cups boiling water
1/2 cup lemon juice (Gina's addition)

Put the tea bags in a half-gallon pitcher. Add the sugar and the water. Stir the sugar, tea, and lemon water mixture until the sugar has dissolved. Let the tea "steep" for 10-15 minutes. When the tea has steeped, fill the half-gallon pitcher with cold water. Stir this mixture and taste. Remove the tea bags. If it's too sweet, add the juice from one fresh lemon. If it isn't sweet enough, add 2 T. sugar until it is sweetened to your liking. Serve the tea in tall glasses with ice. I always add my lemon slice to the glass before pouring the tea. Pouring the tea over the lemon slice lets it have a nice, robust flavor.

MARGARITA DESSERT DIP
serves 6

1 cup sour cream
8 oz. mascarpone cheese
1/2 cup granulated sugar
1/3 cup margarita mix
1 Tbsp. lime zest
2 Tbsp. tequila
1 Tbsp. grand marnier
1 cup whipping cream

In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, Lone Star Grill Margarita Mix, lime zest, tequila and grand marnier. Beat until smooth. Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps.

CINNAMON TORTILLA CRISPS

2 Tbsp. granulated sugar
1 tsp. ground cinnamon
8 (8-inch) flour tortillas
6 Tbsp. butter, melted

In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400 F oven for 4-6 minutes. Can be made ahead and keep in air tight container.

PINEAPPLE CHEESE SPREAD
This makes 5 cups

2 (8 oz.) pkg. cream cheese
1 (8 1/2 oz.) can crushed pineapple, drained
1 cup chopped pecans
1/2 cup chopped green bell pepper
2 Tbsp. chopped green onion
1 tsp. Lawrey's Seasoned Salt

Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.

SPINACH DIP IN HAWAIIAN ROUND BREAD
This is the one dip everyone asks for the recipe.
Makes 4 cups

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayonnaise
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces.

TORTELLINI AND SUN-DRIED TOMATOES SALAD
Cool and refreshing salad.

8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 Tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled

Drain tomatoes, reserving 1 Tbsp. of its oil. Chop and set aside. Combine reserved 1 Tbsp. of sun-dried oil, olive oil and next 4 ingred. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temp. for 1 hour for flavors to blend or chill overnight. Great with grilled chicken.

LINGUINI COLD PICNIC PASTA SALAD

1 lb. linguni, cooked al dente
few chopped tomatoes
a bunch chopped scallions
small can of black olives, sliced, drained
few dashes paprika
a dribble of olive oil
a few shakes of black pepper
many shakes of Parmesan cheese
a lot of Kraft's Zesty Italian Salad Dressing

Rinse and dry linguini. Add all the ingredients and toss with fork to blend. Chill til ready to serve.

ROMAINE SALAD WITH PARMESAN AND MANDARIN ORANGES

1/2 bag of torn romaine salad pieces
1 small can drained mandarins
1/2 cup freshly grated parmesan
1 tomato, cut up into chunks
1 red bell pepper, washed and cut up
1/2 cucumber, washed and cut up
Hellman's Citrus Splash, any flavor, they're great!
Toss everything together for a delightful salad.

BAKED ZITI
serves 12

3 cups uncooked ziti
1 lb. ground beef
1 (28 oz.) jar of your favorite Italian sauce
1 (16 oz.) carton ricotta
2 cups shredded mozzarella (divided)
1/4 cup chopped basil leaves
1/2 tsp. salt
1/4 tsp. black pepper
1 medium onion, chopped
3 garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
4 Tbsp. olive oil
1/4 tsp. crushed red pepper

Preheat oven to 350.

Cook pasta according to pkg. directions. Drain and set aside while you prepare sauce.

In a large skillet, brown the beef well, drain. Mix with the sauce in a large bowl. Set aside.

In a skillet, saute onions til limp and they begin to golden, add the garlic and cook for 2 more minutes. Add the spinach and blend well. Add to sauce and stir well. In another bowl, blend together the ricotta, 1 cup of the mozzarella and seasonings. Toss the pasta with the sauce. Spoon half of the pasta into a 13x9x2-inch baking dish, spread cheese mixture over, pour the rest of the pasta over and spread evenly. Top with the remaining cup of mozzarella and sprinkle some Parmesan cheese over. Cover loosely with foil and bake for about 25 minutes. Remove foil and cook for another 5 minutes.

MARIA BERLIN'S ULTIMATE LASAGNA
Makes 9 servings

FOR THE SAUCE:
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. ground black pepper
FOR THE LASAGNA:
1 lb. cooked lasagna noodles
4 cups ricotta cheese
1/2 cup grated Parmesan cheese
3 eggs, beaten
2 Tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. mozzarella cheese, thinly sliced

Brown beef; drain. Add onions and garlic. Add tomatoes and tomato paste, 1 1/2 teaspoons salt, basil, oregano and pepper. Simmer 30 minutes, stirring occasionally.

Trim noodles to fit pan.

Combine ricotta, parmesan, eggs, parsley and 1 1/2 teaspoons salt. Layer noodles with ricotta, sauce and mozzarella. Repeat layers.

Bake at 375 degrees F for 30 minutes. Let stand 10 minutes before cutting into 3-inch squares.

STRAWBERRIES AND CREAM LAYER CAKE
Bon Appetit Magazine, June 2001 issue
serves 16
Can be prepared 8 hours ahead

1 box butter-recipe golden cake mix (1 lb. 2.5 oz.)
3 large eggs
3/4 cup buttermilk
1 stick (1/2 cup) butter, room temperature
1 Tbsp. vanilla extract
3/4 tsp. almond extract

1 (10 oz.) frozen strawberries in syrup, thawed
4 cups chilled whipping cream
3/4 cup sugar
3 pints strawberries, hulled and sliced

Oven at 350.

Butter and flour 13x9x2-inch metal baking pan. Beat cake mix, eggs, buttermilk and butter til just moistened. Beat on medium for 4 minutes. Beat in both extracts. Pour batter in pan and bake til golden about 28 minutes or until cake tester comes out clean. Cool in pan on rack for 20 minutes. Turn cake out on rack and cool completely.

Puree thawed berries with syrup. Beat cream with sugar til peaks form. Using serrated knife, cut cake horizontally in half. Transfer bottom half of cake cut side up onto serving platter.

Spread 1 cup pureed berries over cake (they will soak in). Arrange 1 1/2-cups sliced berries in a single layer over this, spread 2 cups whipped cream over berries. Top with second half of cake, cut side down.. Spoon 1 1/2 cups whipped cream into pastry bag fitted with medium star tip. Spread remaining whipped cream over top and sides of cake. Pipe cream decoratively on top edge of cake. Garnish top and sides with sliced berries. Pour remaining pureed berries in a sauce boat to be served on the side. Can be prepared 8 hours ahead. Refrigerate.