Menus and Recipes - Dinner Party Notes

Dinner Party #3 Notes

First Course:

Wine: A champagne was served with the 1st course in the living room. We leisurely drank the champagne and nibbled on the crostinis.

Notes: After the guests first arrived, I put the Walnut, Arugula & Gorgonzola Crostini in the oven for six minutes. The crostini were ready about the same time as it took for my husband to pour the champagne and serve it. I had pre-toasted the bread and pre-made the topping mixtures.

Walnut, Arugula & Gorgonzola Crostini - Wonderful crostini and eveything can be made in advance.

Crostini with White Truffle Oil & Olive Paste - This is so easy to make and so good. I love the unusal combination of olives, white truffle oil and lavender.

Second Course:

Wine: A white wine was served with the 2nd and 3rd courses.

Notes: I premade the crabcakes the day before. When they are well chilled, they are easier to handled when frying. I also made the sauce the day before.

Maryland Crabcakes served with a Green Onion Sauce. - Naturally, since I live on the west coast, I used Dungeness crab meat. I made petite cakes instead of large ones.

Third Course:

Notes: I made the sorbet two days ahead. I added three tablespoons of Limoncello to it. I did this because I didn't want it to set up too hard. It was wonderful and a big hit! You must try.

Minty Grapefruit Sorbet - Served with mint leaves as garnish.

Fourth Course:

Notes: I washed and dried my salad greens the day before. I also prepared the goat cheese croutons (except heating them) at the same time.

Greens with Goat Cheese Croutons - For the salad greens, I used Baby Boston greens, arugula leaves, fresh basil leaves, and radicchio. Each plate had two Goat Cheese Croutons on top of the greens.

Fifth Course:

Wine: A red wine was served with the 5th course.

Notes: I cut the steaks to the size I wanted and peppered them in the morning. Placed in the refrigerator until approximately 1/2 hour before I needed them.

Cabernet Filet Mignon - This is a wonderful and easy medallion of beef filets to serve. You do a wine reduction and add some butter at the last minute.

Served on the same plate with the Cabernet Filets:.

Baked Portabella Mushrooms - prepared in the marinade in the morning.

Steamed Asparagus with slivers of shaved Parmesan Cheese - Trimmed and ready to go in the morning. Also prepared shaved parmesan cheese in the morning.

Sixth Course:

Beverage: Coffee was served with the 6th course.

Notes: Prepared the Chocolate Jalapeno Cake three days in advance and put in the refrigerator. Prepared whipping cream and strawberries approximately one hour before guests arrived.

Chocolate Jalapeno Cake - This cake is so great that it must be sinful! I served it with whipping cream flavored with Kahlua and a strawberry fan on top.

After Dinner Drink: Limoncello - Naturally I served Limoncello. This is our favorite and we always a a new batch brewing.

Oh yes, I placed all the forks needed for each course on the table in my initial table setting