I'm pretty sure that these receipes are sure to please all of your guests, even the Bajorans, the Andorians, the Gem'Hadar, the Vulcans and yes, even the fussiest, meanest Klingons. If not, they'll sure be impressed that you can cook'em! If they're not impressed and they're not pleased, tell you were only kidding and that you were shipped off to the USS Voyager for a few moments, then switch to plan 'B' (left-overs). :-)))
Now here's a taste of what I'm serving Saturday night (please note that these recipes are quoted from the Official Star Trek Web Site)
Calaman Sherry
Here's a blush-colored drink that should look like pink champagne. Strawberry Kiwi is again the base drink of choice, lightened with Martinelli's apple cider, which also provides an effervescence, or straight club soda, if you don't want it too sweet. Serve in a tall, long-stemmed champagne glass so you can watch the bubbles rise.
Jerry Ryan's Wild Mushroom Soup
1 pound assorted mushrooms (portobello, cremini, button, shiitake, oyster, chantrelle and others), chopped into bite sized pieces.
1 large russet potato, diced into 1/2 inch pieces
1 large onion, halved and sliced
1 large clove garlic, minced
1 1/2 to 2 tablespoons olive oil (more if needed)
1 quart chicken stock, defatted
salt and pepper to taste
Saute the mushrooms, onions and garlic over medium heat in 1 1/1 tablespoons of olive oil until tender. Add remaining oil as needed. You should saute the firmer mushrooms first adding the more delicate ones at the end. Add the remaining ingredients and simmer over medium to low heat until the potatoes are tender, about 20 minutes. Taste to adjust seasonings and serve hot with crusty bread. Serves four. Tastes terrific and is low in fat.
And there you have some of my favorite recipe suggestion for an interesting dinner party. Not only for the food, but also for the interesting conversation that will come as you tell your guests the names of what your serving for the meal. If you like these, you'll find them and more in the "Star Trek Cookbook" by Ethan "Neelix" Phillips and William J. Birnes. I personally give the book two thumbs up.
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