We don't have
the seasonal pressure to put on the perfect Thanksgiving dinner, Christmas, or New Years Eve party. This
is the season to exceed expectations with super creative get-togethers and
great menu ideas.
My real
strength is staging or doing the set-up for a special event. I prefer to leave the food preparation
to fast food chains, grocery stores or restaurants. I know you may be surprised to read this because I do
cook and I do have a culinary arts degree, but most of you don't and aren't expected to.
In my 25 years
experience, the reason so many of my clients had stopped entertaining was
because of the food factor. Food
is expensive, time consuming, and unpredictable. By eliminating that stress-er,
you will become the greatest party planners. You can learn how to display food, garnish food and
set a table just like a pro.
Here are a few
party ideas you may consider doing. I promise, the menus will be simple, and the recipes will be super easy.
First, I present the Paid My Taxes Party! The 15% or 30% menu will reflect how much you paid this year. I'll give you the 15% first...
15%...
The Appetizers
Jumbo Shrimp
Purchase prepared
Jumbo Shrimp either fresh from the fish counter at the grocery store or frozen
and defrost as directed on the package. Make sure the shrimp are cleaned and
shelled when you purchase them with only the tails remaining. Serve with
cocktail sauce and lemon slices.
Stuffed Mushroom Caps
Can be found in the frozen
section of grocery store, prepare as directed.
Petite Quiche
Can be found
in frozen section of grocery store, prepare as directed.
Chilled Roasted Vegetables
Have 3 or 4
varieties selected from the deli or self serve section of the grocery store.
Wine, Martinis, Assorted Soft Drinks & Water
The First Course:
Thin slice of Fig Cake topped with a thin
slice of Roquefort Cheese, topped with Dressed Baby Greens and Candied Walnuts, Artisan Breads & Butter
*The Fig Cake
as well as the Roquefort Cheese is available at
Whole Foods or specialty food
stores. Whether you purchase a
square or triangle slice of the Fig Cake match
the same shape
with the cheese so each salad is uniform.
*You can
purchase a blend of baby greens, candied walnuts
(pecans and almonds work just
as well) and a Balsamic
Vinaigrette, or make one.
*Keep size,
shape, and amounts the same when plating up, you
can pre plate this ahead of
time and cover with plastic wrap and
refrigerate. The baby greens can be tossed
and dressed just
before service and portioned out on each plate.
Main Course:
Roast
Tenderloin of Beef served with Horseradish Sauce
Preheat oven
to 500º 4-5 lb. Fillet of Beef.
Have the beef tied by the butcher if possible if not, give it a try. Pat
the tenderloin dry with paper towels.
With your
hands, cover the tenderloin with 2 tablespoons of softened butter. Sprinkle with 1 tablespoon Caraway Seeds, 1 table spoon Kosher Salt,
and
1 table spoon of freshly ground pepper. Place on a sheet pan and bake for 25 minutes.
Take the meat out of the
oven and cover tightly with aluminum foil for 15 minutes.
Remove the butcher
sting, slice and serve.
Horseradish Sauce:
½ cup sour
cream
½ cup
mayonnaise
¼ cup prepared horseradish (it is in a jar,
choose the white)
Mashed Potatoes or Duchess Potatoes
Mashed Potatoes:
Instant or buy
prepared from a specialty grocery.
If you are making instant select the amount and make them with real
butter, light cream, chopped fresh chives or truffle oil.
Duchess
Potatoes:
Preheat oven
to 400ºF
Prepare instant Mashed Potatoes as directed for 4 servings but make
sure you only add 2 tablespoons of milk or cream.
In a small mixing bowl beat 1 large egg yoke, add the hot
potatoes and beat on a medium speed until fluffy.
Drop mix by spoonfuls or if
you have a pastry bag using a big star tip on a greased cookie sheet (this is the step where you
can make these a day ahead cover the sheet pan and refrigerate). Place in preheated 400ºF oven until
golden, about 15 minutes.
Green Beans Almond
11/2 pound (24
oz.) bag of trimmed green beans
1 tablespoon butter
2 tablespoon olive oil
2 shallots or 2 cloves of garlic peeled
and chopped
1/3 cup of water
salt and pepper
½ cup slivered Almonds
1 tablespoon butter
In a big
saute' pan heat butter and olive oil
on a medium high heat. Add the shallot and garlic and cook until just golden. Add the green
beens, stir the beans with butter and shallot or garlic mixture and salt and pepper cook for about 20-
30 seconds then add the water .
Turn the heat down to simmer and cover the pan.
Cook the beans until just tender. Place beans in a serving dish. Let the pan
cool for a few minutes then wipe it clean with a paper towel.
Melt the
tablespoon of butter in the pan at
medium heat. Add the slivered almonds and cook until lightly toasted. Take them
off immediately. Cool slightly and place on top of the green beans.
The Dessert:
Chocolate
Mousse Cake with Berries, Coffee, and Tea
Purchase a
beautiful cake from a bakery and display it on a lovely cake stand. When serving
the cake, spoon some berries, that you will have all set in a bowl (sprinkle a
little sugar and brandy on the berries if you would like) next to the slice of
cake on the plate .
