GOLDEN VALLEY, Minn. -- Blue Plate founder Stephanie Shimp shared some tips for hosting your holiday event on KARE 11 News @4 and she's also serving up and a crowd-pleasing appetizer.
Tips for Serving at Holiday Party
Set up food stations in different locations throughout room, encouraging people to mingle.
Decorate and prepare as much as possible, so you only have to worry about the food on the day of the event.
Use tablecloths to transform tables: start with a one color theme accessorize in the same palette.
Make sure you have plenty of ice and store it outside in the cold to save room in the freezer.
Tasty, easy and small food is best.
Be a guest at your party. When everyone arrives the host should do their best to relax.
Tuna Poke appetizer recipe
1 ½ cups of sesame oil
1 ½ cups of soy sauce
3 tablespoons of fresh minced ginger
3 tablespoons of chipotles
¼ cup of lime juice
2 oz of minced shallot
Mix together all the ingredients except the sesame oil. Once the ingredients are blended well use a fine wire whisk to whisk in the sesame oil.
4 cups of mayonnaise
3 tablespoons of garlic puree
¼ cup wasabi powder
3 tablespoons of lemon juice
¼ cup wine rice vinegar
¼ cup water
1 teaspoon salt and pepper
Mix water and wasabi powder together to create a paste. In a large mixing bowl, mix the paste and all ingredients together until well combined.
Mix ¼ cubes of tuna and the poke vinaigrette well and make sure all the tuna is coated.
Pile dressed tuna in a mound and serve with fried wontons, wasabi aioli and shaved green onions.
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