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Dinner Party Menus


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#1096 AaronS

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Posted 03 February 2012 - 09:52 PM

cooking for a picky vegetarian tonight:

the two vegetarian indian recipes on Dos Hermanos, coconut rice, strawberry sorbet, mango sorbet, and coffee ice cream.

#1097 helena

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Posted 04 February 2012 - 02:37 PM

ETA: posted in the wrong thread
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#1098 AaronS

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Posted 04 February 2012 - 06:19 PM

the lentil recipe on Dos Hermanos is really good.

#1099 Suzanne F

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Posted 09 March 2012 - 03:17 PM

A friend was in town today and rather than the three of us go out, we had him over for dinner. It was basically an extended version of a normal dinner, but I guess it counts as a dinner party:

Guacamole with tortilla chips
Pickled beet and feta skewers

North Africanish-spiced beef stew with root vegetables and green peas
Noodles

Salad with balsamic vinaigrette

Mincemeat cake with almond filling
Almond milk-sour cream frozen dessert (almond ice milk and sour cream ice cream melted and respun together)

Coffee

Fetzer Pinot Noir, brought by guest (instead of the Zweigelt I had planned on)

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#1100 bloviatrix

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Posted 25 March 2012 - 02:20 PM

With two weeks before Passover, I'm on a mission to empty my freezer stocks. So, for the second we in a row we hosted dinner - despite my edict that I would not entertain until I got my new dishwasher.

Friday night dinner for seven including two of the best cooks I know (one of whom is a food writer and instructor):

Rosemary scented chicken broth with wheat berries and cranberry beans
Herb-crusted rack of lamb with a wine and fig sauce
Spinach and mushroom salad
Roasted green beans and shallots with slivers of almonds and lemon
Kasha with sauteed mushrooms and caramelized onions

A bevy of desserts - I made an almond "marzipan" cake and mango sorbet. One guest made chocolate maccarons filled with a chocolate-chipotle ganache, the other (the food writer) brought something she's working on - a spinach cake, inspired by an old Tuscan cake.

Lots of wine, hooch, and single malt.
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#1101 Lippy

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Posted 10 April 2012 - 11:59 PM

Seder menu -- some old favorites in new guises -- for ten
As guests arrived -- Cava and a roasted pepper/walnut snack in living room

Fennel, leek and spinach soup

Salmon-zucchini rolls (Jewshi)

Brisket with a twist (orange peel and olive)

Spiced quinoa

Roasted asparagus

Watercress, orange and red onion salad

Banana-ginger sorbet
Matzah butter crunch
Chocolate macaroons

#1102 bloviatrix

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Posted 12 April 2012 - 02:09 AM

Lunch for 5, second day of Passover -

Roasted red pepper soup

Chicken Marbella
Roasted carrots, fennel, and red onion
Swiss Chard, Mushroom, Ramp, and Matzoh Kugel

Apple Cake
Mock Oatmeal Cookies

The apple cake and mock oatmeal cookies are old family recipes that I found in a bag of my mom's Passover stuff.
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#1103 bloviatrix

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Posted 15 April 2012 - 05:02 PM

Passover Dinner for 6, Thursday night -

Mushroom Soup

Corned Beef in a gingery sweet and sour sauce
Cubes of butternut squash tossed in mixture of warm spices with caramelized onions and almonds
Cranberry, pineapple and orange "relish"
Swiss chard, mushroom and ramp matzoh kugel

Gateau L'Orange
Apple Cake
Strawberries and Mango

An assortment of Israeli Cabernets.
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#1104 Suzanne F

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Posted 27 May 2012 - 03:31 AM

Duck and duck liver terrine with pickled cherries, sliced sweet pickles, grainy mustard (on Boston lettuce), with toasted ciabatta slices

Kebabs of swordfish and scallops (cooked in the rotisserie)
Black forbidden rice, brown rice, and wild rice pilaf with leeks greens and celery
Creamed spinach

Salad (rosemary vinaigrette for us, just lemon juice for our guests)

Ciao Bella vanilla ice cream and lemon sorbet, with fresh strawberries
Some sort of sablées from the nearby Japanese bakery
Coffee

Prosecco, sauvignon blanc, and Chinese riesling (no kidding)

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#1105 Lauren

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Posted 18 June 2012 - 07:15 PM

We had a group of 10 over for a Pretend it's Summer BBQ (our weather had been in the 50's and low 60's).

Cocktails
Pappadew peppers stuffed with goat cheese and fresh oregeno
Smoked salmon spread with crostini
Mixed Nuts

Salad with fresh herbs and creme fraiche vinaigrette

Beef Tenderloin roasted on the Kamado and served with romesco sauce on the side
Scalloped Potatoes
Ratatouille

Strawberry Ice Cream (using the ice cream method from Jeni's Splendid Ice Cream)

eta the wine served with dinner was a Spanish from La Mancha
Transmogrified by smoke and salt

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#1106 bloviatrix

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Posted 20 September 2012 - 01:34 AM

Rosh Hashanah Dinner for Seven - a late summer/early fall menu

Celeriac, Apple and Leek Soup

Herb-rubbed Roast Beef w/plum chutney
Roasted cherry tomatoes with garlic and thyme
Wheat berries with caramelized onions and butternut squash, tossed with La Kama (a moroccan spice blend)

Apple, Honey and walnut sorbet
Plum Tart

Hagafen 2004 Lot 61 Special Reserve Zinfandel, assorted single malts & bourbons.
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#1107 splinky

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Posted 20 September 2012 - 01:38 AM

Rosh Hashanah Dinner for Seven - a late summer/early fall menu

Celeriac, Apple and Leek Soup

Herb-rubbed Roast Beef w/plum chutney
Roasted cherry tomatoes with garlic and thyme
Wheat berries with caramelized onions and butternut squash, tossed with La Kama (a moroccan spice blend)

Apple, Honey and walnut sorbet
Plum Tart

Hagafen 2004 Lot 61 Special Reserve Zinfandel, assorted single malts & bourbons.

sounds yummy! what do you use to thicken the soup? is it a puree?

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#1108 Lippy

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Posted 20 September 2012 - 01:42 AM

I couldn't find this thread the other day, so I posted my Rosh Hanshanah menu in "Supper" but this is where it belongs.

Rosh Hashanah dinner (end of summer rather than start of fall menu)

Nibbles:Chopped chicken liver. hummus, challah, jicama, Cava

First course:
Minted zucchini "tagliatelle" (Dorie Greenspan)

Main course:
Oven-fried chicken
Spinach and carrots with orange and sesame (Alain Passard)
Tomato Summer Pudding (Judy Rodgers)
New Zealand Sauvignon Blanc

Dessert:
Caramelized Peach Tart (Christine Ferber)
Rum Raisin Ice Cream (David Lebovitz)

#1109 bloviatrix

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Posted 21 September 2012 - 02:03 AM


Rosh Hashanah Dinner for Seven - a late summer/early fall menu

Celeriac, Apple and Leek Soup

Herb-rubbed Roast Beef w/plum chutney
Roasted cherry tomatoes with garlic and thyme
Wheat berries with caramelized onions and butternut squash, tossed with La Kama (a moroccan spice blend)

Apple, Honey and walnut sorbet
Plum Tart

Hagafen 2004 Lot 61 Special Reserve Zinfandel, assorted single malts & bourbons.

sounds yummy! what do you use to thicken the soup? is it a puree?


Soup is a puree. The combination of the celeriac, apple, and leek made it fairly thick. The real highlight of the night was the sorbet. Great mouthfeel - very creamy.
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#1110 Behemoth

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Posted 21 October 2012 - 09:59 AM

First big dinner party (10 people) since miniB's arrival.

snacks:
spicy/sweet marcona almonds
green olives stuffed with anchovy and pequillo pepper
Pierre Gimonet & Fils Champagne, Brut 1er Cru "Fleuron"

first course:
squid, chorizo and black olive salad (+lemon, parsley, rocket)
steamed razor clams with butter, parsley and lemon
sliced flute (thin baguette)
Riesling 2011 Schäfer Fröhlich Großes Gewächs "Felseneck"

main course:
braised leg of baby wild boar & jus
pretzel dumplings
crisp-sauteed fresh porcini mushroom with parsley (1 kilo! I love October.)
creamed savoy cabbage with horseradish
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cheeses:
montgomery cheddar
a crottin of blue goat's cheese: "Blauer Künstler"
a raw milk soft cheese "Le Bertschwiller"
walnut bread campaillou

dessert:
apple galette (pastry annoying to work with due to unseasonably warm weather, but still came out well)

espresso
Calvados Camut 6yrs
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