Murder Mystery Party

I have tried to figure out how to do this upcoming dinner club.  I want to make this meal as authentic as possible.   I will provide the main course, dessert and the pasta, yes in Italy pasta is not the main course.  I think for the side dishes, I will need some things prepared and other just raw ingredients.  Here is what I am thinking for now...

Foccacia- Similar to the bread they served at Octavio's (is that the restaurant),  I have a recipe or you can buy this at Sam's club.  If you do buy this please ask me which one to buy.  I am sooo sorry, my mission turned me into an Italian food snob.

Ingredients for Italian Sodas (we will make them here)
Half and Half (half gallon, Sam's or Costco)
Club Soda (2 litter bottle)
Bag of crushed ice

Ingredients for Caprese (make it here)
Fresh Buffalo Mozzarella (must be this type, no substitutes sorry) Best quality and price is for a two pack at Sam's or Costco.
6 (more if small) vine ripe tomatoes (Really good quality, Italian food is all about quality of ingredients)
Fresh basil (again must be fresh)


Uncooked Pastas just bring them in the box
Bow tie or Farfalle (butterfly)
Gnocchi (you can buy good stuff at Sam's)
Ravioli (I  like frozen cheese filled, Walmart has great prices on these)


 Antipasto & Insalada
I am still working on these and will let you know.  


I think for me the best date will be April 28th.  Is that still OK for all of you?  Please let me know as soon as possible about the date and which food you will bring.  Plus I think with the meal being a 5 course meal and the mystery game I am thinking we should start at 6:00.  Will that work for you as well?
 

Lettuce Wraps February 2012

The recipe is from Top Secret.  I did not get it written down and it now cost money 79 cents to get the recipe.  Sorry!  Just goggle the recipe and tons come up.  Make sure it has a stir fry sauce to cook in.  I made one without and it was bland!!!

Chocolate Velvet Dessert March 16, 2012

1 1/2 c. chocolate wafer crumbs
2 Tbsp. sugar
1/4 c butter (no sub) melted

Combine, press 1 1/2 inches up into greased 9 inch springform pan. Bake 350 for 10 minutes.  Cool.

2 c. (12 oz) semisweet chocolate- melt stir until smooth.  Cool but not solidify.  Set aside.
6 egg yolks
1 3/4 c whipping cream
1 tsp. vanilla

Combine without chocolate.   Beat well.  Gradually stir 1/3 of cream mixture into chocolate until blended.
Gradually stir in remaining cream mixture.  Pour into crust.

Place on baking sheet.  Bake for 40-45 minutes or until center is almost set.  Cool on wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

Chocolate Buttercream Frosting:

1/2 c butter, softened (no sub)- cream
3 c confectioners' sugar
3 Tbsp. baking cocoa- combine sugar and cocoa.  Add to butter mix well
3-4 Tbsp. milk- add just enough to achieve frosting consistency.

Pipe into center of dessert.  Refrigerate leftovers.  12-16 servings