Dinner party

I had planned to tidy the house over the summer holidays and then host a dinner party at the end of the summer holiday to celebrate getting over the C.H.A.O.S. (can’t have anyone over syndrome). However, I had left it very late to start and the place was still a long way from presentable when plans were formed to have dere ole friends over for a spot of supper.

Once a friend described a colleague as someone who went a little too far in preparing for dinner parties because “she made her own chocolates.” If it were tempering chocolate and moulds and fillings, I think I would agree but a few simple ganache based truffles are easily achievable if you have a few days’ warning.

Here’s our menu:

Orange gin and tonic

The original recipe from an old Olive magazine: Shake a tea spoon of marmalade for each shot of gin with some bitters and serve with tonic. I added some of crème de pamplemousse rose from a previous trip for a little more zing and was trying Fevertree tonic for the first time. This tasted good!

Frittata 

Another tip from Olive is to make frittata in a cake tin with a cake liner rather than a frying pan. This helps us particularly as we do not have any large non-stick frying pan. Fry an onion, a pepper, a grated carrot and some chopped sundried tomatoes. Add some ham chunks – I had roasted a bacon joint the day before to give some nice meaty chunks. Put the vegetables and meat into a lined cake tin. Beat six eggs with a heaped teaspoon of baking powder, pour on and bake for 30 minutes at 180 deg c.

Sausages

I’m not so good at main courses, so any excuse to visit our local awesome butcher. Johnny provided us with some “cappuccino and chocolate” sausages and some “basil and tomato” ones. Popped in the oven as the starters went out, steamed some carrots and beans and boiled some new potatoes P grew in the garden. Served in warmed bowls for people to help themselves with gravy made with fried onions and mushrooms with red wine.

Pear 3 ways

Pear sorbet – blitz two tins of pears in syrup with the juice from one lemon and dump in the ice cream maker.

Poached pears – two large glasses of white wine, one of water, 300g sugar and a bunch of aromatics – star anise, lemongrass, ginger chunks, cloves, cardamom pods. Boil lightly until peeled pears are soft enough to push a toothpick into.

Pear jelly – set a pint of the poaching liquid with gelatin and separate into serving bowls, chill.

Reduce the remaining poaching liquid to a syrup to serve.

Vanilla mascarpone – one of the most delicious things I have ever made – a small tub of mascarpone beaten with two tablespoons of icing sugar, the scrapings from the inside of a vanilla pod and a few drops of vanilla extract.

Truffles

Two different ganaches fridged overnight and rolled into balls. Peanut butter ganache from Dan Lepard’s cake – half quantities – 120 gr dark chocolate, large spoon peanut butter, splash of sugar, 100mls double cream, melted very slowly and stirred together. Roll the truffles in either cocoa or chopped peanuts. For contrast, an Earl Grey white chocolate – scald 100mls double cream with some Earl Grey teabags, strain and melt 120 gr white chocolate into it. Roll in icing sugar.

Coffee

The latest beans from my monthly coffee club.

The dessert and starter were made well in advance, the main just cooked while we were eating.

Maybe now the house is edging tidier we might be able to do this more often.  I had a slightly crazy idea of doing two dinner parties two nights in a row with essentially the same meal twice running – edging from cooking to catering. The frittata would do 12. The poached pears could be doubled without too much hassle. Roasting 24 rather than 12 sausages makes no difference, but you would have to peel a few more carrots.  The real squeeze though would be having to do all the washing up overnight so you could start again the following night.

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This entry was posted in Food.

2 comments on “Dinner party

  1. The end result was that it was all rather delicious

  2. alexfoster says:

    Thank you darling, too kind.

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