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Message
re: Dinner party menu help
Posted on 1/12/10 at 3:35 pm to phoenix
Posted on 1/12/10 at 3:35 pm to phoenix
The recipe I posted for the asparagus dressing may be too light for winter dining.. It's really better for a Summer dish.. But asparagus wrapped in filo dough would be great.. This is Paula Dean's recipe and it's easy.. you'll have to quadruple it.. This recipe only yields 3-4 servings.
Ingredients
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan
Directions
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
0
Posted on 1/12/10 at 3:37 pm to phoenix
quote:
and this. I think lasagna is definitely too casual, not to mention messy for formal attire.
Unless it's a table of 2 year olds eating it with their hands, Lasagna is fine. You can plate it by itself and then drizzle some of the pan juice from the bottom over the top on a solid white plate. It is done all the time at fine Italian restaurants.
Posted on 1/12/10 at 3:44 pm to MightyYat
river road recipes 4 has a whole bunch of ideas
italian bbq shrimp...marinate before then bake
rib roast
seafood stuffed pork loin
prime rib on a pit
seafood lasagna
shrimp and grits
i would pick something that can be done pretty much all before and just do fresh salad/side
italian bbq shrimp...marinate before then bake
rib roast
seafood stuffed pork loin
prime rib on a pit
seafood lasagna
shrimp and grits
i would pick something that can be done pretty much all before and just do fresh salad/side
This post was edited on 1/12/10 at 3:45 pm
Posted on 1/12/10 at 3:50 pm to brfoodie
Sweet potatoes are in season right now and this dish adds warmth and color to the plate. Quadruple this recipe, this yields 4-6 serving
Yukon Gold and Sweet Potato Mash
The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a Dutch oven rather than a large saucepan.
1 pound(s) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 pound(s) sweet potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup(s) low-fat milk
2 tablespoon(s) butter
1 teaspoon(s) brown sugar
3/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
Directions
Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.
Yukon Gold and Sweet Potato Mash
The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a Dutch oven rather than a large saucepan.
1 pound(s) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 pound(s) sweet potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup(s) low-fat milk
2 tablespoon(s) butter
1 teaspoon(s) brown sugar
3/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
Directions
Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.
This post was edited on 1/12/10 at 3:52 pm
Posted on 1/12/10 at 3:52 pm to Gris Gris
Its going to be a 7:00 dinner at the end of February.
I would like very much to be able to prepare it the day before or early the day of. I will have a good sized kitchen with two ovens and 9 burners. I'm going to be doing basically all the prep and serving myself with the help of 3 friends. We also have plenty of refrigerator/freezer/counter space for keeping things until they are needed.
All of your ideas sound great. I think I'm going to have to have a taste testing get together with the friends who are helping me to decide what we are going to make. Everything sounds like a winner.
I would like very much to be able to prepare it the day before or early the day of. I will have a good sized kitchen with two ovens and 9 burners. I'm going to be doing basically all the prep and serving myself with the help of 3 friends. We also have plenty of refrigerator/freezer/counter space for keeping things until they are needed.
All of your ideas sound great. I think I'm going to have to have a taste testing get together with the friends who are helping me to decide what we are going to make. Everything sounds like a winner.
Posted on 1/12/10 at 3:55 pm to phoenix
Chicken with a wild mushroom gravy would be quite delicious and tres elegant.
Posted on 1/12/10 at 4:05 pm to phoenix
My Mom makes every single dish she's going to serve for a dinner party a few times before the party, if she's not made it before or if she's not made it in large quanities before. She's sick of the food by the time she serves it.
When we did the shrimp and grits, she made it about 8 times and held it different ways to determine which way was best. Last method won out. She doesn't want to see another grit for a year, now.
The shrimp and grits recipe is in the recipe book at the top. It doesn't look like much and I refused to make it for a long time, until she made it for me to try. I was shocked. Do try it, but make the sauce the day before as the flavors will marry in the fridge. It's a great dish for a crowd and looks like in bowls on a plate, with an attractive green salad on the side. I like to do one with apples, pears or strawberries, blue cheese and walnuts or candied pecans with a light vinaigrette.
It's YOUR birthday, so you need to be able to enjoy as much of the dinner as you can with your friends.
Sounds like you have a great kitchen set up. Lots of counter space to set out the plates before serving?
About the crabmeat maison. You'd be surprised how many servings of that in martini glasses that you can get out of a pound of it. We put shredded lettuce in the very bottom.
Oh, also look in the recipe section for a Neiman Marcus appetizer called Crabmeat Louis Parfait. It looks great layered in a martini glass and is delicious. Everything is make ahead and it's quite elegant, looking. Because it has several layers, you don't use as much crabmeat, but it will impress the hell out of your guests and it's not difficult to assemble just before serving. I'll try to find a picture of it. If I can't, go to a bookstore and find the Neiman Marcus cookbook, about 4 or 5 years old. Color photos. Look for that photo.
When we did the shrimp and grits, she made it about 8 times and held it different ways to determine which way was best. Last method won out. She doesn't want to see another grit for a year, now.
The shrimp and grits recipe is in the recipe book at the top. It doesn't look like much and I refused to make it for a long time, until she made it for me to try. I was shocked. Do try it, but make the sauce the day before as the flavors will marry in the fridge. It's a great dish for a crowd and looks like in bowls on a plate, with an attractive green salad on the side. I like to do one with apples, pears or strawberries, blue cheese and walnuts or candied pecans with a light vinaigrette.
It's YOUR birthday, so you need to be able to enjoy as much of the dinner as you can with your friends.
Sounds like you have a great kitchen set up. Lots of counter space to set out the plates before serving?
About the crabmeat maison. You'd be surprised how many servings of that in martini glasses that you can get out of a pound of it. We put shredded lettuce in the very bottom.
Oh, also look in the recipe section for a Neiman Marcus appetizer called Crabmeat Louis Parfait. It looks great layered in a martini glass and is delicious. Everything is make ahead and it's quite elegant, looking. Because it has several layers, you don't use as much crabmeat, but it will impress the hell out of your guests and it's not difficult to assemble just before serving. I'll try to find a picture of it. If I can't, go to a bookstore and find the Neiman Marcus cookbook, about 4 or 5 years old. Color photos. Look for that photo.
Posted on 1/12/10 at 4:06 pm to phoenix
I would suggest Rouladen with spatzle
very easy to make and cook and I would bet no one at that table has ever eaten it...you would be fine as long as there are no vegans there.
Notes: This recipe was given to me by Ingred, but I found the original to be lacking in spices and a rounded flavor so I added the spices and carrots. I guess that makes it Creole/German.
2 pounds top sirloin steak, sliced 1/8" thick
1 large onion
carrots
1 pound bacon
salt and pepper
white pepper
red pepper
thyme leaves
oregano leaves
2 whole cloves
2 cups water
2 cups Burgundy wine
corn starch to thicken
Spatzle
1 cup flour
1 large egg
salt
1/4 cup water
1. In food processor, place onion and carrots and chop. Lay out each slice of meat, sprinkle with spice mixture, cover with sliced bacon, cover with vegetable mixture, roll up jellyroll style, and secure with string.
2. At this point the meat is to be browned. The original method is to brown the meat rolls in oil, but I have found the grill outside works well with a lot less mess.
3. In large pot combine, water, wine, cloves, any left over bacon, and left over vegetable mixture. Bring to a boil, add meat, cover, and simmer 1 hour.
4. Combine spatzle ingredients, working into a dough. Prepare a large pot of boiling water. Load a ricer with dough mixture and press into boiling water. Remove spatzle, when floating, with slotted spoon.
5. To serve, place spatzle on plate with Rouladen on top and cover with gravy.
everything can be made in advance and reheated for the party....if you decide on this let me know and I will give you some tips on cooking the spatzle. This is a german dish so plan the rest of your menu around german food.
very easy to make and cook and I would bet no one at that table has ever eaten it...you would be fine as long as there are no vegans there.
Notes: This recipe was given to me by Ingred, but I found the original to be lacking in spices and a rounded flavor so I added the spices and carrots. I guess that makes it Creole/German.
2 pounds top sirloin steak, sliced 1/8" thick
1 large onion
carrots
1 pound bacon
salt and pepper
white pepper
red pepper
thyme leaves
oregano leaves
2 whole cloves
2 cups water
2 cups Burgundy wine
corn starch to thicken
Spatzle
1 cup flour
1 large egg
salt
1/4 cup water
1. In food processor, place onion and carrots and chop. Lay out each slice of meat, sprinkle with spice mixture, cover with sliced bacon, cover with vegetable mixture, roll up jellyroll style, and secure with string.
2. At this point the meat is to be browned. The original method is to brown the meat rolls in oil, but I have found the grill outside works well with a lot less mess.
3. In large pot combine, water, wine, cloves, any left over bacon, and left over vegetable mixture. Bring to a boil, add meat, cover, and simmer 1 hour.
4. Combine spatzle ingredients, working into a dough. Prepare a large pot of boiling water. Load a ricer with dough mixture and press into boiling water. Remove spatzle, when floating, with slotted spoon.
5. To serve, place spatzle on plate with Rouladen on top and cover with gravy.
everything can be made in advance and reheated for the party....if you decide on this let me know and I will give you some tips on cooking the spatzle. This is a german dish so plan the rest of your menu around german food.
Posted on 1/12/10 at 4:10 pm to tavolatim
Here's an easy Spinach Salad recipe.. serves 4
1 package baby spinach
1 package small coleslaw mix
1 package shreded carrots
1 cup dried cranberries or cherries
1 package or 6 oz crumbled feta, or blue cheese or gorgonzola
(I prefer the blue cheese or gorgonzola)
top with Vidalia Onion Dressing
layer all of the ingredients in order they are listed. mix lightly
Serve with dressisng on the side, salad will keep without dressing
1 package baby spinach
1 package small coleslaw mix
1 package shreded carrots
1 cup dried cranberries or cherries
1 package or 6 oz crumbled feta, or blue cheese or gorgonzola
(I prefer the blue cheese or gorgonzola)
top with Vidalia Onion Dressing
layer all of the ingredients in order they are listed. mix lightly
Serve with dressisng on the side, salad will keep without dressing
Posted on 1/12/10 at 4:14 pm to bdevill
I'm copying that recipe. It looks like a winner.
Posted on 1/12/10 at 9:00 pm to phoenix
Some of my suggestions
Appetizer: Caviar is an all time classic and needs zero prep--a pretty dish and you are good to go. Pate, Bruschetta, Gourmet Cheese station are also easy.
Salad: Can be plated and place in the fridge in advance. Buy some disposable ramekins and place the dressing in those and pour the dressing on at the last minute. If serving a warm salad dressing---keep the dressing warn in a small crock and drizzle on as it goes out to the table.
Entrée: Instead of traditional lasagna, you could do a white, chicken, spinach lasagna. Butternut squash ravioli. A chicken Piccatta can be prepared and placed in a warmer until ready to serve—top it off with some lump crabmeat or a few jumbo shrimp on the side. A slab in prime rib is nice and can be carved to order. Gourmet Pasta stations are also popular, set up a table of chafing dishes with pastas and special sauces.
Sides: Parsley Garlic New Potatoes, Creamed pearl onions, spinach soufflé, a colorful Corn Maque Choux. Herb Wild Rice.
Don’t forget great dinner bread.
A few days before mix some butter with herbs or honey and place in individual serving dishes, or roll into a log and slice slice the day of.
I agree with Gris Gris, Hire some people to help and bartend, or look up a few new local restaurant owners in town and see if they would be willing to do a catered event, newbies will be willing to cut you a good deal to et their name out there.
Let us know what you end up serving and how it goes.
Appetizer: Caviar is an all time classic and needs zero prep--a pretty dish and you are good to go. Pate, Bruschetta, Gourmet Cheese station are also easy.
Salad: Can be plated and place in the fridge in advance. Buy some disposable ramekins and place the dressing in those and pour the dressing on at the last minute. If serving a warm salad dressing---keep the dressing warn in a small crock and drizzle on as it goes out to the table.
Entrée: Instead of traditional lasagna, you could do a white, chicken, spinach lasagna. Butternut squash ravioli. A chicken Piccatta can be prepared and placed in a warmer until ready to serve—top it off with some lump crabmeat or a few jumbo shrimp on the side. A slab in prime rib is nice and can be carved to order. Gourmet Pasta stations are also popular, set up a table of chafing dishes with pastas and special sauces.
Sides: Parsley Garlic New Potatoes, Creamed pearl onions, spinach soufflé, a colorful Corn Maque Choux. Herb Wild Rice.
Don’t forget great dinner bread.
A few days before mix some butter with herbs or honey and place in individual serving dishes, or roll into a log and slice slice the day of.
I agree with Gris Gris, Hire some people to help and bartend, or look up a few new local restaurant owners in town and see if they would be willing to do a catered event, newbies will be willing to cut you a good deal to et their name out there.
Let us know what you end up serving and how it goes.
Posted on 1/13/10 at 5:33 am to osunshine
wow....you and Gris Gris need to throw the food board a formal dinner...or just me 
Posted on 1/13/10 at 8:35 am to phoenix
So many great suggestions! I do know that I would not want to eat any kind of chicken with a bone in while in formal attire.
Posted on 1/13/10 at 9:39 am to nikinik
Agreed.. I wouldn't want to have chicken with bones, either.
Posted on 1/13/10 at 11:24 am to Gris Gris
This time of year a nice warm dip as an apptizer is a plus.Spinach artichoke,crab aspargus,in a chaffing dish,to go with the others.There's also a lot that can be done with good flatbread a little brushetta and some feta in the oven for crunchy triangles.There easy and very good.
Posted on 1/13/10 at 12:02 pm to bdevill
quote:
Agreed.. I wouldn't want to have chicken with bones, either.
If you are sitting at a table with a knife and fork you just cut around the bone and eat. Would you not eat a steak with a bone in? I mean you don't have to pick it up and eat like Hagar the Horrible.
Posted on 1/13/10 at 12:11 pm to Martini
quote:hmmmm, will ketchup be readily available at this shindig?
you don't have to pick it up and eat
Posted on 1/13/10 at 12:17 pm to Martini
My suggestion is to do a double batch of beef bourginon. A dish that can be done ahead of time and can be served with mashed potatoes (i like mine a bit chunkier for a dish like this, creamy potatoes mix with the sauce too much for me) and some roasted asparagus. An salad with some acidity would cut the richness of the dish, and could be built ahead of time. Day of, all you would have to do is slowly reheat the bourginon and potatoes, and roast the asparagus. Make sure to serve some bread to soak up all the sauce.
Tyler Florence has a fantastic recipe for this dish. I have made it a number of times, and it delivers every time.
Tyler Florence has a fantastic recipe for this dish. I have made it a number of times, and it delivers every time.
Posted on 1/13/10 at 12:33 pm to LSUDav7
quote:
beef bourginon.
We made Julia Child's last Friday night. I love it.
Posted on 1/13/10 at 3:24 pm to Martini
quote:
If you are sitting at a table with a knife and fork you just cut around the bone and eat.
Really??? Wow.
That is funny Martini! I think Tim is onto something.. An F&D Board Supper would be pretty amazing.
This post was edited on 1/15/10 at 9:54 am
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