Could anyone help me figure out what to do with my chafing dishes?
I have a beautiful (and large) silver plated buffet set that I would like to get some use out of. Included in the set are three chafing dishes that I have no idea how to use. All three of the chafing dishes have two-quart oven-proof liners, and votive candles for the heat source.
I originally bought the set thinking I could use the chafing dishes at large parties to keep hot dishes hot--particularly hot veggie dishes or casseroles. However, after reading a bunch of articles about chafing dishes, it looks like I needed to get the sets in which you can place water between the flame and the glass lining dish.
Does anyone have any suggestions on how I can put these lovely dishes to use?
I know that Swedish Meatballs were a chafing dish classic. I vaguely (VERY vaguely) remember my ex Mother In Law belonged to a gourmet club in her small PA town and she considered them "her" specialty. I remember she had a very fancy silver chafing dish which I guess she busted out for these events. Please share your swedish meatball chafing dish recipes if you have them! I think they were quite the thing at cocktail parties and buffet suppers!
I confess I LOVE vintage cookbooks from the 40's, 50's & 60's. The advent of the "Buffet Supper" and the "Cocktail Party" yielded a treasure trove of recipes that once simply can't find elsewhere. I'm always looking for these cookbooks. Here's a little treasure I just found in Washington DC in a used bookstore off DuPoint Circle for the grand price of $2! Called "Wick and Lick" (CUTE) , it was published in 1954 and is chock full of chafing dish recipes and helpful hints, too! As I try them, I'll share them.
Anyone else have a vintage cookbook with those classic '50's cocktail party and buffet dinner recipes?