Mardi Gras Party Supplies!
asquerade Party Supplies and Ideas!
Mardi Gras - the ultimate party. Choose from
the following decorations, party supplies, Mardi Gras beads, masks and accessories to bring
Bourbon Street to your event.
So, start planning your Mardi Gras party with the following ideas
for your themed event:
MARDI GRAS PARTY and MASQUERADE PARTY INVITATIONS:
Try the
"Masquerade" invite
or the
Shimmering Mardi Gras Invitation.
Create your own Mardi Gras Party Invitations by mailing out
metallic or colored masks with hand written (computer made) tags
attached. Ask your guests to customize their mask to match what they
are wearing on party night and to wear their masks. Feathers, rhinestones,
tulle, paint, sequins, etc. Hand out prizes for different
categories … "biggest", "most creative", "best match with attire", etc.
MARDI GRAS PARTY and MASQUERADE PARTY
ATTIRE:
Ask guests to dress in black-tie formal wear. If you expect that some people will be reluctant, make the party "Black-tie Optional". That way, most people will come dressed up, and those who are reluctant won't avoid the party.
For something more informal, give your guests
playableProductID=11454">Mardi Gras or Masquerade Hats, vests, beads or glow items as they come in the door - transport them to New
Orleans the right way!
MARDI GRAS and MASQUERADE DECORATIONS
For a masquerade theme, choose one solid color, and complement it with either silver or gold.
Check out the
"Mardi Gras" store.
Decorate in silver and gold. Glittery curtains, "chandeliers", draped gold and silver gossamer, and
tons of silver and gold balloons.
Decorate your table with this colorful collection of Mardi Gras Paper Goods.
Or with shiny gold or green paper goods on a purple tablecloth!
Decorate with
gossamer. It drapes, hangs and holds its shape beautifully. In the Decorating Section, we have an entire tip devoted to "Decorating With Gossamer" containing professional advise and "how
to's".
Gossamer works great to drape walls, cover chairs, create swag.
Informal or formal parties look better when gossamer is used.
Add twinkle lights to
balloon arches, strands, columns or clouds, to gossamer and ceiling tents, table edges, or around the perimeter of a room.
MARDI GRAS and MASQUERADE TABLEWARE:
More and more hosts and hostesses are using paper goods. Plastic and paper goods are now acceptable even at fun themed formal events. Our metallic silver or gold paper goods appear to be quite formal. Many country clubs and reception halls are using these products as a method of serving a large group with matching tableware, at a fraction of the cost of renting china. Cleanup is also much less costly.
For tables, use super-shine table covers and skirting in silver or
gold.
Use glass bowls in the center of your tables and drape some of amazing beads in and around them for a fabulous centerpiece!
Add an original touch on your party table by using a paint pen in a color to complement your theme colors to draw random dots or squiggles on the handles of plastic cutlery. Tie the plastic
cutlery together with satin ribbon.
MARDI GRAS and MASQUERADE FOOD:
Serve a formal sit down meal, complete with placecards. A Venetian "flavored" meal works perfectly with this theme. Garnish food with edible loose-leaf gold, and cover dessert in tiny edible silver and gold balls. Serve dry snacks and appetizers in metallic top hats turned upside down. Sheer glitz and glamour, this party will shine and sparkle in the memories of your guests.
At the entry to the area where guests will be dining, place a large ornate, gilded mirror on a standing easel. On the mirror, in a removable paint marker, write the menu for the evening in a calligraphic hand.
* Steamed crawfish
* Po' Boy sandwiches
* Gumbo
* Red beans and rice
* Shrimp beignets
* Cajun hashbrowns
* Sweet potato casserole
* Bread pudding
* Spicy shrimp cocktail
* Grilled catfish
* Mardi Gras salad (Use green lettuce, purple cabbage, and either shredded
carrots, gold raisins, yellow tomatoes, or cheese for the gold)
Mardi Gras Party Recipes
Shrimp Creole
1/2 C oil
1/4 C flour
2 lbs. raw shrimp, cleaned
3-4 cloves garlic, minced
1/2 C onion, minced
1/2 C green bell pepper, finely chopped
2 T fresh parsley, finely chopped
1 tsp. dried oregano
2 cans (8 oz. each) tomato sauce
1/2 C hot water
salt, pepper and hot sauce (preferably Tabasco) to taste
2 C steamed rice
Directions:
Make a light roux with flour and oil. Add shrimp and cook for 3 minutes over medium heat. Add garlic, onion, green pepper and parsley and saute for about 2 minutes. Increase heat and add water and remaining ingredients, stirring to mix. Bring to a boil, then lower heat and simmer for about 1 hour, stirring occasionally. Serve over steamed rice.
Mardi Gras Hurricane Recipe!
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
orange slice and cherry for garnish
Directions:
Squeeze juice from half a lime into shaker over ice. Pour the
remaining ingredients into the shaker.
Shake well. Strain into a highball glass.
Mint Julep
3 oz. bourbon
2 oz. simple syrup
3-4 fresh mint sprigs
crushed ice
Fill a glass with crushed ice. Pour in bourbon, syrup and mint, stir gently and serve.
Mississippi Mudslide
1/2 oz. Stolichnaya vanilla vodka
1/2 oz. dark creme de cacao
1 oz. Baileys Irish Cream liquer
Jambalaya
2 ham hocks
4 carrots, diced
3 C chopped onions, divided
3 C chopped celery, divided
2 bay leaves
1 whole chicken (3 lbs), giblets removed
3 T canola or peanut oil
1 green bell pepper
6 green onions, chopped
1 can (28 oz) tomatoes, chopped, reserve the liquid
4 T tomato paste
1/4 C chopped fresh parsley
4-6 cloves garlic
1 tsp. thyme leaves
2 tsp. dried basil
1/4 tsp. cayenne
T Worcestershire Sauce
1 lb. smoked sausage, sliced
salt, pepper and hot sauce (preferably Tabasco) to taste
2 C uncooked rice
Directions:
Place ham hocks, carrots, 1 1/2 cups onion and 1 1/2 cups celery in a large pot and cover over with water. Cook for about 2 hours then add the chicken and 1 bay leaf. Cover and simmer for about an hour, or until chicken is tender.
Allow pot to cool for a bit and remove chicken and ham hocks. Remove the skin and bone and chop meat from chicken and ham hocks. Reserve the stock, you'll need about 3-4 cups of it overall (add water if you need to).
In a large Dutch Oven, heat the oil and add remaining onion, and pepper and sauté until tender. Add remaining celery green onions and tomatoes and cook until vegetables are soft. Add the chopped ham and tomato paste and cook until the mixture just begins to brown. Add remaining ingredients, except sausage and chicken. Add 2 cups of the reserved stock. Cook for about an hour.
In a hot skillet, brown sausage slices. Add browned sausage slices to Dutch Oven and drain excess grease from pan. Return skillet to heat and add chopped chicken meat. Deglaze with 1 cup reserved stock, then add contents to skillet to Dutch Oven. Add rice, cover and bring to a boil. Reduce heat and cook until rice is tender, about 20-25 minutes. Watch carefully that your Jambalaya doesn't dry out. You might need to add additional stock or water in order to for the rice to finish cooking.
King Cake
King Cakes are a huge part of Mardi-Gras traditions. The cake's origins date back to the Feast of the Epiphany or Twelfth Night, which honors the three kings present at the Christ child's birth.
In today's Mardi-Gras celebration, tradition calls for the person who gets the "lucky" piece of cake with the baby doll inside, to throw the next party -- or on a simpler note, buy or make the next King Cake.
Cake
1/2 C warm water (100-115° F)
2 T yeast
1/2 C sugar, plus 2 tsp.
3 1/2 - 4 C flour
1 tsp. nutmeg
2 tsp. salt
1 tsp. lemon zest
1/2 C warm milk
5 egg yolks
1/2 C butter
2 tsp. cinnamon
1 egg beaten with 1 T milk, for egg wash
Icing
3 C confectioner's sugar
1/4 C lemon juice
3-6 T water
additional sugar & food coloring for decoration
1 tiny 1" baby doll
Directions:
Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl. Allow to rest for 3-5 minutes, then mix thoroughly. Set bowl in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes.
In a large mixing bowl, mix 3 1/2 C flour, 1/2 cup sugar, nutmeg, lemon zest and salt. In mixing bowl of a heavy duty electric mixer or food processor, combine yeast , milk and egg yolks. Gradually add dry ingredients, and softened butter, adding additional flour, as necessary to achieve a medium-soft ball. Knead dough, again adding flour if necessary, until smooth, shiny and elastic, about 10 minutes.
Place dough in a covered, buttered bowl , in a warm, draft-free place until doubled, about 1 1/2 hours.
In the meantime, butter a large baking sheet and set aside.
When dough has risen, remove and punch down. Sprinkle with cinnamon and form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes.
Pre-heat oven to 375° F.
Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown. Cool on wire rack completely before hiding baby doll inside or icing and decorating.
Icing
Mix sugar, lemon juice and 3 tablespoons of water until mixture is smooth, adding more water as necessary to achieve a smooth, spreadable consistency. Spread icing over cake and immediately sprinkle colored sugar in alternating color rows
MARDI GRAS and MASQUERADE
FAVORS:
Attendees of a black-tie Masquerade affair are most deserving of a favor to remember the evening by!
One element that is essential to a Mardi Gras Party or
Masquerade Party is to have a photographer available to take plenty of pictures to capture the magic of the evening. Fancy clothing, highly adorned masks and a festive atmosphere…all deserve to be documented and preserved. Create a photo backdrop, and encourage all the guests to stop by to have a "formal" picture taken. The photographs can then be used as a party favor, along with a frame imprinted with your event slogan to commemorate the evening.
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Gras Party Supplies!
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