What should be served at a boys Sweet/Sour Sixteen themed Dress to Impress/Best Dress..???

Question

What should be served at a Sweet/Sour Sixteen Party for a boy themed Dress to Impress/ Best Dress....( i want my guest to dress up ex:dress shirt,black slacks/pants, dress shoes etc;,)

Answer 1

If you are having a "black tie" birthday party perhaps a formal dinner will be what you want:

Sugarcane Baked Ham with Spiced Apples and Pears

Yield:  10 to 12 servings

12 sugarcane swizzle sticks, each cut into about 3 inch pieces

1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)

1 cup firmly packed light brown sugar

1 cup pure cane syrup

1/2 cup dark molasses

1/2 cup dark corn syrup

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 teaspoon dry mustard

1/4 cup water

1 1/2 pounds (about 4) Granny Smith apples

1 1/2 pounds (about 4) Bartlett pears

2 dozen medium buttermilk biscuits

Preheat the oven to 350 degrees F.

Line a shallow baking pan with parchment or waxed paper. Insert the sugarcane sticks into the ham at 3 to 4-inch intervals. Tie the ham, using kitchen twine, horizontally and vertically to keep it together, like wrapping a gift. Place on a wire rack in the baking pan.

In a mixing bowl, combine all of the ingredients together except for the mustard and water. Mix well. In a small bowl, dissolve the mustard in the water, then add to the spice mixture. Blend well. Brush the entire ham with the glaze, coating it evenly.

Wash, core, and halve the fruit. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes.

Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks.

Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature. Serve the biscuits on the side.

Velvety Mashed Potatoes

Yield:  6 to 8 servings

1 cup heavy cream

4 tablespoons unsalted butter

3 large Yukon gold potatoes, peeled

Kosher salt

Freshly ground black pepper

1/4 cup olive oil, optional

2 tablespoons chopped chives, for garnish

Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil. Top with chopped chives.

Green Beans with Caramelized Onions and Almonds

Yield:  6 to 8 servings

Kosher salt

3 pounds green beans, trimmed of stem end

1/2 cup skin on sliced almonds

3 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

2 large onions, sliced thin

2 tablespoons chopped fresh thyme leaves

Freshly ground black pepper

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Wild Mushroom Bread Pudding

Yield:  6 to 8 servings

1 1/3 cup heavy cream

4 eggs

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 loaf crusty Italian bread, cubed

3 tablespoons unsalted butter, plus more for buttering baking dish

2 shallots, sliced

4 pounds mixed wild mushrooms, cleaned and sliced

3 tablespoons chopped chives

3 tablespoons fresh thyme leaves

3 tablespoons fresh rosemary leaves

4 tablespoons grated Parmesan, plus more to top

Preheat oven to 350 degrees F.

On a sheet pan put cubed bread. Toast it in the oven until golden brown, about 5 minutes.

In a large saute pan melt the butter and saute the shallots until just wilted. Add the mushrooms and saute until browned, about 6 minutes. Remove from heat and reserve.

In a large bowl make custard, whisk together the cream with the eggs and season with the salt and pepper.

Add toasted bread cubes along with the chives, thyme and rosemary to the egg mixture. Stir in the sauteed mushrooms and mix in the grated Parmesan.

Transfer the mixture to a 9 by 13-inch baking dish, top with more grated Parmesan, to taste.

Bake for 45 minutes or until the top is golden brown and the custard is set.

Candied Carrots

Yield:  4 servings

1 bunch young carrots, with tops

1/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter

1 orange, halved

1 tablespoon brown sugar

1 teaspoon ground cumin

Preheat the oven to 350 degrees F.

Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and cumin, and continue to cook for 2 minutes or until syrupy.

Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.

Fall Berry Conserve

Yield:  3 cups

1 (12-ounce) package fresh or frozen cranberries

3/4 cup sugar

1 cup ruby port

1 medium navel orange, unpeeled chopped

2 teaspoons grated ginger

1/4 cup dried cherries

1/4 cup blueberries

1/2 cup pecans

2 tablespoon chopped crystallized ginger

Combine cranberries, sugar, and port in heavy large saucepan.

Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; add chopped orange and grated ginger and simmer until cranberries burst and mixture thickens slightly, about 15 minutes.

Mix in dried cherries and blueberries. Cool fall berry conserve completely. Stir in pecans and candied ginger. (Can be prepared 3 days ahead. Cover tightly and refrigerate.)

Waldorf Salad

Yield:  6 servings

3/4 cup walnuts halves

3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow

1 1/2 tablespoons freshly squeezed lemon juice

2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces

1/2 cup prepared mayonnaise

2 tablespoons finely sliced fresh chives

2 tablespoons sour cream

1 tablespoon minced fresh flat-leaf parsley leaves

1 teaspoon sugar

3/4 teaspoon finely grated lemon zest

Freshly ground black pepper, to taste

1 head Boston or Bibb lettuce, trimmed, washed, and dried

Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the lemon juice, celery, and walnuts.

In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper. Add the mayonnaise mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve.

Chocolate Truffles

Servings: Makes about 30.

Ingredients

8 ounces good-quality semisweet chocolate, chopped

1/2 cup heavy cream

2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract

1/2 cup unsweetened cocoa, sifted

Preparation

Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.

Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.

Sweet and Sour Apple (non-alcoholic Cocktail)

Serves 1



Ingredients

   2 ounces apple juice

   1/2 ounce lemon juice

   1 teaspoon fine sugar

Directions

Fill shaker glass two-thirds with ice.   Add  ingredients.  Shake well.                            

Strain and pour into a sour glass.  

Garnish with an orange slice and a cherry.

Black and White (non-alcoholic Cocktail)

serve in

Highball Glass

2 tbsp chocolate syrup

1/4 cup milk

3 scoops vanilla ice cream

1 tsp vanilla extract

7 oz club soda chilled

Combine chocolate syrup, milk, 1 scoop ice cream, and vanilla in a tall glass. Stir vigorously with spoon to blend. Fill glass two-thirds full with club soda; stir. Add remaining ice cream; fill glass with club soda. Garnish with whipped cream and cherry.

hope these help.                 good luck and enjoy.