STYLETHREAD -- LET'S TALK SHOP!

blubirde · Chanel

Dinner Party Time

ILoveChoo · Hermes

I had an appetizer at a restaurant a few weeks ago that was awesome would be great for that time of year. Simple, but unique: brie with fresh strawberries on top of ginger snaps. o.m.g. the flavors are so amazing together.

blubirde · Chanel

ILoveChoo wrote:

I had an appetizer at a restaurant a few weeks ago that was awesome would be great for that time of year. Simple, but unique: brie with fresh strawberries on top of ginger snaps. o.m.g. the flavors are so amazing together.

Was it baked brie like the kind you bake in the oven and eat with crackers? (Forgive me for being dumb.) But with ginger snaps and strawberries instead?

It sounds amazing and it would be super easy to make...

ILoveChoo · Hermes

nope, just room temp (even easier, right?) it may have had a dallop of strawberry preserves on top too...I don't really remember. yeah, you just use the cookies like crackers. It was incredible.

greendiamond · Marc Jacobs

What direction are you hoping to lean with the menu?

You can make ensalada caprese. It is super easy, looks pretty and is fancy-ish.

Slice fresh mozzarella, and slice ripe tomatoes (take the time to get the seeds out though). Layer one on top of the other. Then, you can dress it one of several ways. The easiest is to use Newman's Own dressing over top, with some pesto or some basil. Put cracked pepper on top. Our, you can use olive oil and balsamic vinegar on top with either pesto or basil leaves, and cracked pepper on top. The balsamic vinegar looks kinda funny, but it still tastes good. You can arange the platter ahead of time, and add the dressing or oil/vinegar before serving. (then, you take the leftovers and toss it on a toasted pita with a little pesto and it makes a great pizza margarita the next day).

-gd

blubirde · Chanel

ILoveChoo wrote:

nope, just room temp (even easier, right?) it may have had a dallop of strawberry preserves on top too...I don't really remember. yeah, you just use the cookies like crackers. It was incredible.

I'm going to try this for a friend next week. It sounds really yummy and super easy.

Greendiamond - the mozarella salad sounds really good (actually the pizza part sounds delish!) - I'll see about trying that out beforehand as well.

kittenheels · Coach

Hmmm...when I've had lots of people over for superbowl parties and such - I've found a couple of lasagnes or something else that can be ready ahead of time are really great main dishes. You can customize the ingredients and prep them the day before. It works well with an italian/french theme.

The other idea that is pricey but wonderful is a beef tenderloin. One of my friends does a holiday party every year and has about 10 people. It doesn't take too long to cook, and it is delicious. Her recipe is in the Barefoot Contessa Parties cookbook.

I think you can go a long way with some fun appetizers, good drinks, a generous main course and salad, and then a fun dessert. I highly recommend Nigella's chocolate cloud cake. I've made that several times with great success for larger groups. It's so small, you only need a little bit!

blubirde · Chanel

I wonder if there's a recipe for a pork loin instead? (I don't eat beef.) That sounds pretty good and if you did everything the night before, it could just marinate in the fridge up until it's time to pop it in the oven. Interesting...

Kari · Dooney & Bourke

blubirde wrote:

I wonder if there's a recipe for a pork loin instead? (I don't eat beef.)

I make a pork tenderloin that is yummy. I make a marinade/rub out of olive oil, herbs provence (oregano, thyme, rosemary - whatever you like) with black pepper and salt.

I brown the tenderloin in a pan on the stove for a couple of minutes on each side, then pop it in the oven. It is really good...and when you slice it up, it is pretty on a platter. I think I got my recipe from a southern living cookbook.

greendiamond · Marc Jacobs

A pork tenderloin in a brine is always a success. I'm vegetarian, but my family LOVES this, and it couldn't be easier.

Here is how my family makes it:

1 1/2 C. water

1/4 C brown sugar

1/4C kosher salt

Put in a sauce pan until every thing is dissolved, then add 1 1/2 C cold water to cool. Put brine and port in a plastic bag for 1 hour. Grill tenderloin 15-18 minutes on medium heat.

-gd

scarlett · Marc Jacobs

Don't discount the fondue just yet -- I had a fondue party last winter and it was actually really fun. First a cheese fondue with bread, sausage, and apples, and then a chocolate fondue for dessert with pound cake, strawberries, and bananas. So, just keep it in mind in case...

But for other ideas, I've had good luck with baked pastas (like rigatoni in a meat and bechamel sauce, "fancy" macaroni and cheese with mascarpone and tomatoes), along with a big salad and some appetizers, any roasted meat (chicken, pork or beef tenderloin), and even a couple times with the corn chowder recipe from Barefoot Contessa. I like looking in the menus section of cookbooks to get inspiration too, like the back of How to Cook Everything by Mark Bittman.

blubirde · Chanel

scarlett wrote:

Don't discount the fondue just yet -- I had a fondue party last winter and it was actually really fun. First a cheese fondue with bread, sausage, and apples, and then a chocolate fondue for dessert with pound cake, strawberries, and bananas. So, just keep it in mind in case...

But for other ideas, I've had good luck with baked pastas (like rigatoni in a meat and bechamel sauce, "fancy" macaroni and cheese with mascarpone and tomatoes), along with a big salad and some appetizers, any roasted meat (chicken, pork or beef tenderloin), and even a couple times with the corn chowder recipe from Barefoot Contessa. I like looking in the menus section of cookbooks to get inspiration too, like the back of How to Cook Everything by Mark Bittman.

I would consider fondue but I think there are too many people. I only have one fondue pot and I don't think it will be convenient for 12 people. Although it might be cheaper to buy a couple more and the ingredients for fondue than cook a whole meal.... hmmm....

blubirde · Chanel

I found this pork loin recipe on the food network. It's an Emeril recipe. Any thoughts? Sound good, easy, hard? Also - would it be gross to have a stuffed pork loin with some kind of cheese and apples and walnuts in it? For some reason that sounds good to me but then I've never made a pork loin so what do I know?

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

Preheat oven to 400 degrees F.

Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.

Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.

Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.

Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

kittenheels · Coach

I love it! It sounds delicious. And pork is great with either red or white wine...I could see it with a great gewurtztrauminer or a nice pinot...

Plus, it will be in the oven roasting while you can work on other things...that's the best part!

What else are you going to make?

scarlett · Marc Jacobs

Oops, I forgot how many people you were having. Yeah, 12 is a lot for one fondue pot. That pork loin sounds yummy! Maybe you could serve braised cabbage and some potato dish with it?

Sunshinegirl · Kate Spade

This is an extremely easy recipe and great for a dinner party. I make this often and is always a hit.

Chicken Marbella Recipe or often referred to Chicken with prunes and olives.

Dont let the prunes turn you off. It works very well with the saltiness of the olives and they are really tasty when they soak up the wine. Remember, prunes are just plums.

I use whole chickens that are already cut-up. You can serve it w/rice, couscous or orzo. It makes for a really nice presentation as well. Sometimes, i cut back on the sugar a little bit as well. Also, use good quality green olives (usually found in olive bars at places like whole foods or wild oats, gourmet markets)

2 chickens, 2 1/2 lbs each, quartered
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped

1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

2 Preheat oven to 350°F.

3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).

5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.

Serves 5.

I would serve with a nice fall salad with toasted nuts.

Let me know if you have any questions. I love talking food.