Look at the calendar and pick a day to hold your dinner. Ask yourself WHAT kind of dinner you want to put on and for WHOM. Now make a list. The reason for making a list of what is ahead of you is so you won’t forget anything.
When I plan a dinner my thinking is scattered. I may start with what kind of dessert I want to try and then think about the salad. Whatever works for you. Write it down! Make sure you keep a card file so you an write the guests name, date, occasion (if any), menu, recipes with page number of the book you are using. So handy to have for all the right reasons.
The reason for keeping a card file is so you won’t make a mistake and serve your company the same meal over and over.
Dust Dry Martini
I kid you not, this is SOOOOOooooo dry! Great for the purist-type martini consumers.
- 4 parts vodka (Grey Goose is best for this type of drink)
- 4 parts gin
- 1 part white vermouth (sweet)
- dash of scotch
In chilled martini glasses, pour in the scotch and swirl around to coat the inside of the glass. Pour the ingredients into a shaker with cracked ice and shake really well. Strain into chilled glasses and garnish, of course, with the proverbial olive.
If you still have any tartar on your teeth after this one, let me know. (just kidding).
Try and it you might even enjoy it.
Seared Duck Breast Hors d’Oeuvres
This, I will admit, is a bit off the wall but actually a ‘step up’ for a fabulous evening. Valentine’s is coming up soon. Maybe this is the answer. This would be great to have as a bite before going out for dinner and served with a signature drink.
- 8 oz. duck breast (frozen)
- 2-3 heads Belgian endive
- 1/2 cup roasted and salted almonds, coarsely chopped
- 2 pinches of hot paprika
- 8-10 basil leaves, very finely shredded
- 1/2 cup red currant jelly
Preheat oven to 400 degrees.
Score duck skin with shallow cuts in a diamond pattern. Place a small to medium size skillet over medium heat. Add breast, skin side down. Cook about 15-18 minutes until fat renders and the skin becomes deeply brown and crispy. To avoid spattering, pour off the excess fat into a small bowl as it accumulates.
Place skillet in oven.
Bake duck for about 8-9 minuites until it reaches an internal temperature of 135-140 degrees. (If made ahead, cover and refrigerate up to two days).
Separate endive leaves and lay out in a single layer on a work surface, Stir almonds with the paprika to taste (not kill). Crosswise, very thinly slice duck. Lay the slices on the leaves, add a generous pinch of the basil and a dab of the jelly. Scatter the tops with the almonds and serve immediately.
Have fun with this and remember when y ou finish reading through, be sure to say out loud “damn, I can do this.”
Nectarine Melt Smoothie
This will make enough for 2 servings
Very special with the use of lemon sorbet
- 1 cup milk
- 2 cups lemon sorbet
- 1 ripe mango, pitted and diced
- 2 ripe nectarine, pitted and diced
Pour milk and one half of the sorbet into blender and process GENTLY until well combined. Add remaining sorbet and process until smooth. When entirely blended, add the mango, netarines and process until smooth.
You can add a dollop of whipped cream on top after you have poured this into a tall glass. Add a short straw and serve immediately.
Mini Filet Sandwiches with Horseradish Cream
This makes 6 sandwiches. Wait for company or eat lots…..just kidding! Serve as an Hors d’ Oeuvres.
- 1 lb. beef tenderloin, tied like you would a roast
- 2 tsp. steak spice
- pinch of seasoning salt
- 1 baguette
- 1 tbsp. butter
- spinach or frisee lettuce
Brown tenderloin on four sides and place in an oven preheated to 400 degrees. Roast for 20 minutes and remove from heat and rest for 10 minutes.
Cut baguette in half lengthwise and butter the bottom half. Place some spinach or frisee on the bottom half and layer THINLY sliced tenderloin of top. Generously spread horse radish cream on top half of the baguette. Secure the two halves of the baguette with toothpicks, placed 2 inches apart and slice, making mini sandwiches.
Horseradish Cream
- 1/2 cup sour cream
- 2 tbsp. horseradish (creamed)
- 1 1/2 tsp. Dijon mustard
- 1 tsp. lemon juice and zest
(you can add a japaleno pepper if you wish)
Mix well and cover. Chill in fridge for about 1 hours to let the flavours blend.
Kiwi Dream Smoothie
THIS IS A VERY REFRESHING SMOOTHIE FOR A SPECIAL BREAKFAST OR JUST A LAZY START TO SUNDAY MORNING.
This serves 2
- 2/3 cups milk
- juice of 2 limes
- 2 kiwi fruit, peeled and chopped
- 1 tbsp sugar
- 1/4 cup whipping cream
- 2 cups vanilla premium ice cream
- lime peel strips
Pour milk and juice in a blender and process until combined. Add fruit and sugar and process gently. Add whipping cream and ice cream processing until smooth. Pour into stemmed glasses and place lime strips on top. Serve immediately.
Taste Rating: 8.9