To make dinners and entertaining fun, try to set up a process that’s going to be comfortable for you and not too challenging to prevent you from completing your plans.
If you will just take five minutes more, try these steps:
1. Reread your menu. Is it doable? How much can be prepared in advance?
2. Think about your table. This is the stage you work on. Is it a theme? special party? Buffet? Finger Food only? Formal? Semi-formal? casual-elegant?
3. Plan your plate. This is the first step. We actually ‘eat’ with our eyes first. If it looks good, then we want to proceed. If it doesn’t, your mind says “take it back”.
4. Plan your alcohol for a signature drink, hors d’oeuvres, appetizers, dinner, dessert. If you only want or can afford one wine (white, red or blush) and one signature drink…run with it. Always try, if you can, to offer white or red to your guests and let them choose. Wine snobbery is dead and people consume what they like.
5. Add at least one special item to let your guests know you really enjoy their company. Always remember the royalty concept. Make it fresh flowers, candles (just be sure to never leave a room with candles burning); flowers in the Powder Room. If guests are staying over, place a few flowers and/chocolates on the vanity table.
These ideas make it so much easier to be a great hostess, not a frazzled one.
It is easy, doesn’t take a lot of money, and it becomes fun. Give it a try.
Menu For Upcoming Hawaiian Vacation
The very first time we took our friends to Hawaii, we had a special dinner (his birthday) before we told them. Here is that menu.
Appetizers:
- Coconut Prawns with papaya dip
- Cranberry Brie – Crackers
Menu:
- Teriaki Salmon
- Hawaiian Rice
- Veggies
- Pineapple Endive Salad
- White Chocolate Banana Cream Pie
After dinner we made the announcement and you should have seen their faces. WOW! Have a theme night dinner…they, too, can be fun. Enjoy!
Celebration Dinner
You all missed out on a fabulous dinner. Last night we honoured our Project Manager and his lovely wife with a “casual” dinner.
We had the Cold Melon Soup (absolutely wonderful, try it).
Don made a scallop/shrimp/potato disk appetizer that was out of this world.
Then we had pork tenderloin with young asparagus and medallion corn on the cob.
For dessert we had puff pastry rectangles (cut in half) and put 2 tbsp of sweetened whipping cream/sour cream on top of bottom disc then add a mixture of fresh strawberries, raspberries and the largest blackberries I have seen in a while. Repeat the layers, add the top pastry and sprinkle with icing sugar. WOW!
On top of that we tasted a lovely burgundy ice wine. (Not too sweet for an ice wine).
All in all, it was super and the company is always wonderful. Sorry you missed it.
Grocery List
Go over all your recipes for the evening you have planned.
Make your grocery list and start picking up things you will need.
Now look at WHEN you need to prepare them. Timing is so important. Hot foods should be served nice and hot and cold should be served really cold.
Can anything be prepared the day before? The answer is a resounding yes.
Ideas from everywhere
I know it sounds crazy, but I can’t get Christmas out of my head. Once I get the basic plans written down, I can forget about it for a while and get on with other dinners that will be coming up soon.
So far, I have my guest list and my menu sorted out. Next month, (yes, October) I will send out the invitations for the Christmas “pre” dinner.
Did I mention what that is? Next time.