25th Anniversary coming up. We'll be on vacation with 8 other couples. We're renting cottages so cooking is no

problem. I'd like to make it a memorable time for us. Any good idea's for an anniversary party by the ocean? I love to cook, so that's not a problem. Just looking for idea's to make it special, a day, or night to remember.25th Anniversary coming up. We'll be on vacation with 8 other couples. We're renting cottages so cooking is no
if it is allowed, why not a clambake? or beach barbecue? dinner outside under the stars, listening to the ocean... what could be better?





try allrecipes.com for clambake suggestions. since you will be near the ocean, fresh seafood should not be a problem. not sure which beach you will be enjoying, so you will just have to plan your meal around the local specialties. for the side dishes, do simple veggies cooked with olive oil or steam and salads with olive oil based dressings (they don't need refrigeration) instead of using butter or mayo.





try a pinot grigio or pinot gris with dinner. they are nice white wines that won't overpower the delicate seafood. for a special treat, serve your dessert (brown sugar coated fruit kebabs, grilled until just caramelized, serve with ice cream or yogurt dip and crushed anisette cookies) with a nice proseco (italian sparkling wine).25th Anniversary coming up. We'll be on vacation with 8 other couples. We're renting cottages so cooking is no
I'm in agreement with the seafood...on the outer islands of North/South Carolina, we like to make a big pot of what's called ';Frogmore Stew';...my dad makes it in the turkey fryer because of the size and it cooks outside on propane. You boil red potatoes first, then sausage links like Kielbasa or Emeril's has several different varieties), add fresh corn on the cob, then the shrimp or any other seafood you'd like, and OLD BAY seasoning (YUM!) When it's done you can either display it really nicely in large bowls and everyone can pick and choose whatever and how much they want. Make sure to have real butter on hand for the potatoes and corn...and the Old Bay is really nice, on the rim of a nice Bloody Mary (learned that down in Key West where they also fill the drink with lemons, limes, and huge green olives).





*I found this recipe and it looks exactly like the one that we use except we normally have several families over and so we make a lot! Which means the cook times are probably longer for the amount that we make...you don't want hard potatoes! Everything should be fork-tender. :-)
TABLE SETTING:





Try placing three different sized pillars on a white platter and sprinkle seashells and beach sand all around the candles for a beautiful centerpiece.





Place votive in clear glass holder and use several in a row or cluster for centerpieces, or just use one at each place setting.





Use small grapevine wreaths for a candle ring, you may also hot glue gun on small seashells.





RECIPE IDEAS:





SALAD:


Seaside Squid Salad Recipe (Double Recipe for 18 Guests)


1 1/2 pounds squid, tubes and tentacles


2 tablespoons freshly squeezed lemon juice


2 tablespoons extra-virgin olive oil


3/4 teaspoon kosher salt


1/4 teaspoon freshly ground black pepper


1/4 teaspoon toasted and ground cumin seeds


1/8 teaspoon cayenne pepper


3/4 cup finely chopped and seeded tomato


1/4 cup finely chopped red onion


2 tablespoons capers, drained


1/4 cup chopped fresh cilantro leaves





Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.


Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.





In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.





SOUP:


Avocado Soup with Shrimp and Salsa (Double Recipe for 18 Guests)


Usually served chilled, this Latin American soup is also delicious at room temperature. The zesty tomato salsa provides a lively contrast to the rich and creamy flavor of the avocado. Fresh cooked crabmeat can be substituted for the shrimp, if you like.





3 large avocados, halved, pitted, peeled and diced





3 cups chicken broth, or as needed





1 to 1 1/2 cups heavy cream





2 Tbs. lemon juice, or to taste





Salt and freshly ground pepper, to taste





For the tomato salsa:





1 1/2 cups finely chopped tomatoes





1/3 cup finely minced red onion





2 or 3 jalape帽o chilies, finely minced, with or without seeds, to taste





2 garlic cloves, finely minced





3 Tbs. lemon or lime juice, or to taste





1/4 cup chopped fresh cilantro





1/4 cup olive oil





Salt and freshly ground pepper, to taste





12 to 16 cooked shrimp, peeled and diced





Working in 2 or 3 batches, combine the avocados, broth and cream in a blender. Puree until smooth. Adjust the amount of cream used as needed to arrive at a good soup consistency.





Transfer to a bowl. Season with lemon juice, salt and pepper. Cover and refrigerate until cold but not overly chilled, about 1 hour.





Meanwhile, make the tomato salsa: In a bowl, combine the tomatoes, onion, chilies, garlic, lemon juice, cilantro, olive oil, salt and pepper. Stir well, taste and adjust the seasonings.





To serve, remove the soup from the refrigerator, taste and adjust the seasonings. Ladle the soup into chilled individual bowls. Top each serving with some of the diced shrimp and a generous dollop of the salsa.





Serves 6 to 8.





Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein





ENTREE:


Grilled Rock Lobster Tails





INGREDIENTS


1/2 cup and 1 tablespoon lemon juice


4-1/2 cups olive oil


3 tablespoons salt


3 tablespoons paprika


1-1/4 teaspoons white pepper


1-1/4 teaspoons garlic powder


18 (10 ounce) rock lobster tails


DIRECTIONS


Preheat grill for high heat.


Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.


Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.





SIDE DISH:


Couscous Risotto With Shrimp Asparagus And Peas Recipe


Ingredients:


3 3/8 cups frozen green peas


27 ounces asparagus spears, trimmed and cut into 1'; pieces


6 3/4 medium carrots, peeled and cut into matchstick-size strips


6 3/4 ounces snow peas, trimmed and cut diagonally in half


13 1/2 tablespoons olive oil


72 large shrimp -- peeled and deveined


2 1/4 onion -- chopped


1 1/8 cup chopped shallots


9 cups Israeli couscous -- uncooked


2 1/4 pounds plum tomatoes -- seeded and chopped


4 1/2 cups dry white wine


4 1/2 cups vegetable broth


2 1/4 cups whipping cream


2 1/4 cups grated Parmesan cheese


6 3/4 tablespoons unsalted butter


4 1/2 tablespoons chopped fresh Italian parsley


salt and pepper -- to taste








Directions:





Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.





Heat 3 tablespoons oil in heavy large skillet over medium-high heat.





Add shrimp and saute until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)





Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and saute until soft, about 5 minutes.





Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes.





Add vegetable broth and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.





Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among individual bowls and serve.





This recipe for Couscous Risotto With Shrimp Asparagus And Peas serves/makes 18





DESSERT:


Key Lime Bars by Sarah Phillips


Makes 12 Bars or one, 9-inch pie pan (serves 8) (Double Recipe for 18 Guests, cut slightly smaller to accomodate 2 extra bars)





In Florida, Key lime pies are always made with local Key lime juice. In 1853, a struggling inventor named Gail Borden created condensed milk, which become popular in places where milk was unavailable -- like Key West. Key lime pie evolved after someone in the area got the idea of making a ';custard'; with Borden's invention, combining it with key lime juice and putting it all into a pastry crust.


COOKIE HELP





INGREDIENTS (Double Recipe for 18 guests)


Graham Cracker Crust:


1-1/4 cups graham cracker crumbs (regular).


1/4 cup sugar


3 tablespoons unsalted butter, melted





Filling:


3 tablespoons sugar


2 tablespoons cornstarch


one, 14-ounce can low-fat sweetened condensed milk


1 large egg


Grated zest of 1 lime


1/2 cup fresh lime juice (Key limes are available in the grocery store from early winter and late summer months. Bottled is available year round. Can also use limes from the grocery store, preferably the Tahiti or Persian varieties.)


1/4 teaspoon pure lime oil (optional)





Low-fat Whipped Cream (Double Recipe for 18 Guests)





INSTRUCTIONS


To make the crust: in a medium bowl, stir the cracker crumbs, sugar, and butter until well combined. Press the mixture with a large spoon or with an empty measuring cup, evenly and firmly into the bottom and up the side of an ungreased pan. Place crust in refrigerator or freezer to firm.


Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray an 8-inch square or round nonstick baking pan with vegetable oil spray.





To make filling: In a medium bowl, combine the sugar and cornstarch. Gradually stir in the condensed milk, and then the egg. Add the lime zest, juice and lime oil, if using it, and stir just until combined. Take crust from refrigerator and immediately pour filling over it.





Bake until the edges look firm, but the center is still slightly unset, about 25 minutes. Cool in the pan on a wire cake rack to room temperature. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.





To serve, run a knife inside the pan to release from the sides. Using a knife, cut into 12 equal bars or 8 equal pie slices. Serve chilled or with low-fat whipped cream. To store, wrap well and keep refrigerated.





Nutritional Analysis - (per bar) About 231 calories (7 percent from protein; 70 percent from carbohydrates; 22 percent from fat), 4 grams protein, 40 grams carbohydrates, 6 grams fat (less then 2 gram saturated), 30 milligrams cholesterol, 117 milligrams sodium, less than 1 gram fiber





from Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999
Either make seafood or stuff that you can make a fancy picnic with everyone and bring a blank a radio wine and food. If you go foodnetwork and check out barefoot contessa she has allot of fish food ideas and also picnic ideas for the beach
Since its by the ocean, i think a 'blue' party would be great (hope you get what i mean),and you could serve sea food. Another nice thing, would to have candles all around the balcony and inside,and then have your dinner out on the sand and then the party inside, or candles all around the designated area on the sand etc, i dunno..lol





good luck :)
I agree. Have tons of seafood! Buy some wine. Clam Bakes are fun too. Jusat shell fish. ';Shuck'; your own clams.
rent a boat.......pack a picnic lunch....fried chicken, biscuits, potato and macaroni salad...etc etc etc.........maybe decorate the boat...and make it an evening on the lake/ocean?