Hi-I am new. I hope my questions wont' seem too stupid!
I do small catering jobs for friends and family, and will be legally licensed with a commercial kitchen to use soon. I am catering an 80th birthday party for a friend/co-worker and she wants stuffed olives. This is a very informal reception, snacks, cake, etc. in small town Texas-nothing fancy, but still nice! I have looked up recipes. My dumb question is-do you sit the olives upright (one recipe with a cream cheese filling instructed you to pipe a small amount on the tray, under the olive so that it would sit upright), or do you lay them on their sides, and put a pick through them? I have seen some that are actually split down the middle and stuffed as well. Any help would be appreciated!
I do small catering jobs for friends and family, and will be legally licensed with a commercial kitchen to use soon. I am catering an 80th birthday party for a friend/co-worker and she wants stuffed olives. This is a very informal reception, snacks, cake, etc. in small town Texas-nothing fancy, but still nice! I have looked up recipes. My dumb question is-do you sit the olives upright (one recipe with a cream cheese filling instructed you to pipe a small amount on the tray, under the olive so that it would sit upright), or do you lay them on their sides, and put a pick through them? I have seen some that are actually split down the middle and stuffed as well. Any help would be appreciated!
