The Art of the Dinner Party

I have NOT decided, no.

And in fact I only just issued the invitation. (Though husbands had an "are you available?"/ "sure we're available" exchange at work.)

I like that bread... I think I might start some batter tomorrow morning and go from there (would like to have a practice go before the final version but there's a lot of time involved).

There is definitely a lot of wait time for the bread ... not so much action time.

Don't be put off by how runny the batter seems.

Don't mean to be a noodge, Soz. Just wondering what you've decided to serve. I can wait for an answer.

No, I need noodging.

'Cause I need to decide. They're showing up tomorrow at 5. Oy. (I remembered that last time they were here noonish the littlest boy got tired, and that they tend to invite us over 5-ish, and found out that the boy's current nap time is around 2 to around 4, so invited them over at 5 instead of noonish.)

Here's where I am:

I think I'm not going to do the bread this time. Not enough time to practice (definitely want to do it in the future though).

I want to start with EITHER:

1.) Scalloped potatoes (have done them, they were good, the kind of thing they like)

or

2.) Roasted veggies, including potatoes (have done it before, very good for the kind of cold gray weather we're having).

Not sure yet what meat to serve with that. Would very much welcome advice on fleshing out the menu (heh). Plan to do shopping this afternoon or evening.

I was thinking of making the pork chops with mustard crumbs with the roasted veggies and some sort of fresh veggie/ salad. Only reason not to is that I made it once before for them, but I figured out how to do it better since then and will be with different sides.

just saw this thread.... soz, do you have a Trader Joe's nearby? They have a salad in a bag that is fabulous. It includes baby spinach, candied pecans, cranberries, blue cheese crumbles, and raspberry vinaigrette all is separate containers so that you can control the amounts (I use half each of the blue cheese and dressing).

It would go well with the potatoes and pork chops.

That IS good! I've had it, yep. I like the idea of it going well with pork chops, you're right.

They didn't have that salad.

It's going to be 5 adults (one person will be out of town), 3 kids. I have 9 smallish pork chops, about an inch thick. I think I'm doing my standard recipe. (Mustard crumbs.)

I'll be doing roasted potatoes + veggies ahead of time (like, now), then re-warming them. Will prepare the pork chops ahead of time, then put 'em in the oven around when people get here. They're ready after about half an hour.

Salad is a weak spot. I have baby spring mix, and those round mozzarella things (I kinda tore through Trader Joe's getting this and that, looking for inspiration), and can do some touch-up shopping (cherry tomatoes)? Have balsalmic vinaigrette (sp?).

Everything else is a little slapdash as of now. I have pfeffernusse (german spice cookies, yummy). We're thinking of making a fire and serving those with Tom and Jerry's (alcoholic for adults, vanilla for kids) after dinner. I have berries. I have sorbet. I have stilton with blueberries in it. I have brie.

I'll figure something out from all of the above and eat the remainders later.

Suggestions appreciated!

Oh and a sourdough boule.

Sounds good to me. You've got everything covered.

Maybe next time, you could try a different variation of the chops with
mustard crumbs: spread the pork chops with some horseradish on both
sides before breading them. It won't make them spicy just more flavourful.

Sounds great!

Ahhh, love those pfefferneusse...

It all sounds good.

Do you have an orange? Baby spring greens with orange jewels (cut away the peel, including all of the pith, then with a sharp knife cut out the sections between the membranes), and very thinly sliced red onion is a great salad. You can also add cherry tomatoes. Cut the orange jewels out over the greens so that any juices released fall down into the bowl. The balsamic vinaigrette is perfect.

Fresh mozzarella, cherry tomatoes (halved or quartered), thinly sliced red onion, fresh basil (sliced into narrow strips) and the vinaigrette is also a great salad. The orange jewels would work in that too, if you have one.

Different countries- different customs-
when do you serve salad?
As a starter? Or with the main course? Or after?



As a starter: sliced baby tomatoes, sliced Mozarella, basil leaves, olive oil-
arrange the slices alternately- red, white, green leaves ( in little pieces on top)- sprinkle with olive oil-

chops, potatoes and baby spring mix ( vinaigrette)
sounds great to me.

Cheese

Dessert
sorbet with hot berries- depends on the flavor of the sorbet.

Pfeffernüsse after dinner-

sounds good to me

"I'll figure something out from all of the above and eat the remainders later."
That's the fun of it- dinner is like making a creative project.

You're asking the clueless person. I dunno! That's definitely something I'd like advice on (and yes I'm aware that I have only 2 hours... eek!)

The roasted veggies are in, smell great already (that's one nice thing about doing them first, the whole place smells good). Minced garlic, marjoram, rosemary, olive oil. From the Moosewood cookbook.

I bought the cheese as a possible dessert array (a la dlowan and I think ehBeth) but now am not sure what to do with it. Appetizer? But I plan to have food ready to eat about 45 minutes after they get here -- well, that's not nothing.

E.G. has orders to go get cherry tomatoes and good crackers but he's off cleaning bathrooms (he's more concerned about the cleanliness aspect than I am -- the bathrooms maybe weren't perfect but to me they were good enough.)

Anyway, still would love more advice, though I'm confident that at this point I can pull SOMETHING together if nobody happens to see this before guests arrive. Thanks for the salad suggestions, JPB, poifect.

You're asking the clueless person. I dunno! That's definitely something I'd like advice on (and yes I'm aware that I have only 2 hours... eek!)

The roasted veggies are in, smell great already (that's one nice thing about doing them first, the whole place smells good). Minced garlic, marjoram, rosemary, olive oil. From the Moosewood cookbook.

I bought the cheese as a possible dessert array (a la dlowan and I think ehBeth) but now am not sure what to do with it. Appetizer? But I plan to have food ready to eat about 45 minutes after they get here -- well, that's not nothing.

E.G. has orders to go get cherry tomatoes and good crackers but he's off cleaning bathrooms (he's more concerned about the cleanliness aspect than I am -- the bathrooms maybe weren't perfect but to me they were good enough.)

Anyway, still would love more advice, though I'm confident that at this point I can pull SOMETHING together if nobody happens to see this before guests arrive. Thanks for the salad suggestions, JPB, poifect.

In some countries, salad is served at or towards the end - after the main dish, anyway. But in this case, seems it would be good for people not to fill up on cheese and crackers before the meal, and that salad first would fit. That's my quick opinion.

I like the idea of a cheese course before dessert. Cookies with coffee or an after dinner drink sounds like the perfect ending. One tip. Before you serve dinner, go into the bathroom and splash some cold water on your face. A hot kitchen can make a person look flushed (and flustered.)

Sounds good, Sozobe.

A small baked brie is yummy. Take it out of the wrapping, lay it on a piece of foil, press curry powder all over it (about 2T), cover the top with 1/3 c. or so of chutney or pepper jelly and top with broken-up nutmeats. Pull the foil up & around, crimp and bake 30 minutes or so.

Serve with crackers. This almost needs a spoon, not a spreader.


Do you have something special to wear & time to relax?

Placemark (stiff, embossed, gilt-edged, etc.)

Sounds great, Soz. My mouth is watering long distance. Loved Ul's idea for the salad. Easy to do and looks great.

I'm impressed that you're able to wing part of this.

I'm looking forward to hearing how it all went, food wise and you wise.