A VEGETARIAN DINNER FOR GUESTS WHO ALSO EAT LOBSTER, SHRIMP AND SQUID

There are always interesting challenges when planning a dinner party.

In this example, I had guests who were vegetarians, but very specifically also ate certain shellfish.

I came up with a menu that is primarily Italian in origin. Trattoria fashion. What could be better than that.

Our hors d’oeuvres were deep fried anchovy stuffed olives with marinated artichoke hearts. Batter-fried sage leaves. A wedge of brie stuffed with pesto and sun-dried tomatoes. 

I like the cocktail hour to be just as interesting as the dinner. Conversations get warmed up and guests get to know one another in a very relaxed ambience. My guests are happy and I am happy.

I can only imagine how fabulous my table would look set with the fabulous  serving pieces, plates and flatware that I recently saw at the NYGIFT show in New York. I plan on presenting a lot of new and creative ideas in table settings soon. For as much as the menu is important, the way in which the food is presented is equally important. This is what makes entertaining so much fun.

Deep fried anchovy-stuffed green olives.

Batter fried sage leaves, garnished with fresh sage leaves.

Journal entry, hors d'oeuvres:

donnahay.com recipe for the deep fried anchovy stuffed olives with marinated artichoke hearts.

My table setting, which is done the day before.

Dinner Menu: First Course-
Pea and Fava Bean Orecchiette
Main Course- Shellfish-Tomato Stew on Soft-Cooked Polenta

Dessert: brought by one of my guests.

My table is set with simple layers of color and materials. Painted silver chargers, yellow and white layered plates, gold-thread trimmed napkins, natural green plant leaves in flower vases.

If you would like the recipe for any of the above, please email me at-  sheila@entertainingaddict.com

Note: Fresh fava beans are available March through September. They can be purchased frozen or canned online at barryfarm.com

Don't forget to leave me a note!

As Always,
xxoo Sheila

ENTERTAINING ReDEFINED

ENTERTAINING

To many people Entertaining means putting out your finest china and crystal, and cooking a meal that you’ve cooked many times before.

There are many different ways to entertain, but some things remain true.

YOU HAVE TO HAVE JOIE DE VIVRE!

1. It’s not about fancy or complicated. It’s about fun, graciousness and making your guests feel special and warm.

2. A successful dinner party can mean taking the simplest dish and elevating it to a celebration, or an unforgettable good time.

3. It’s about the entire experience you present to your guests. From welcoming your guests into your home, until you say goodnight.

 Entertaining is all about the enjoyment of food and friends.

Create the unexpected… a surprise element…Presentation is everything.

Take the ordinary and elevate it into a special occasion.

Planning ahead is essential: Here are some journal pages I've designed so that you can easily plan ahead for your dinner party. Contact me sheila@entertainingaddict.com, to order multiple blank outline pages for yourself. (Ten pages for four dollars).

How to accomplish this? 

Create a theme. A theme is an idea, a concept. There is no preferred theme for entertaining. It’s whatever is comfortable for you.

The great thing about a theme is that it helps you to be organized and creative. It gives you a direction for the decor, the menu, the table-setting, the ambience.

Once you create the theme and menu, go ahead and plan your shopping list. Make notes for yourself as you go.

Once the theme and menu are created, plan your table, at least a day ahead. Could even be several days ahead, it wouldn't hurt.

The Table Decor; List your accents, be it flowers, whimsy pieces, thematic elements, candles, serving platters, and serving utensils. Don't leave anything out. Put notes on the items to identify what it will be used for. These tips are so that you can be as confident and relaxed as possible on the day your guests arrive.

The Table Plan; Your inspirations, and tear-sheets. Use place cards if you like. These can be simple cards with a name of the guest, or more theme related, i.e. mini pumpkins with guest names inserted, Christmas ornaments with guest names written on them or little hang tags attached, sea shells painted with guest names, and so many more ideas.
Please email me for more suggestions tailored to your dinner party.

More ideas on themes next post. Also recipes for the dinner recorded in my pages above.

As Always,
xxoo Sheila

Remembering Thanksgiving, planning for Christmas.

These hot air balloons were hovering over our house, hoping to see what I was making for Thanksgiving.

Close up of one of the balloons.

I'm already remembering Thanksgiving. It's not that it was just this past Thursday, but more like it began two weeks ago. The planning, the shopping, the cooking, the tasting and the eating. The fun is all of the above. It's more than just one day.
As I look back I can honestly say I made sure that I enjoyed every part of it, all two weeks.

 I like to set the table a day ahead, sometimes days ahead. I add and change along the way until it looks finished and I'm happy.

I revisit past Thanksgiving in my journals, choosing recipes, trying new ones and going back to the first ones I ever made.  I start shopping a week ahead.  

I enjoy the cooking and the prepping for the Thanksgiving feast. Turn on your favorite music and the chores become very easy. While trimming beans, or preparing mushroom caps, I imagine I'm at Le Cordon Bleu, practicing technique. 

Trimming the beans.

Pureeing the sweet potatoes in the food mill.

The tools I use for preparing the mushroom caps, before stuffing: a small mushroom cleaning brush, serrated grapefruit knife, and a 1/4 measure teaspoon for scooping out the center.

I definitely simplified my Thanksgiving this year. (Well for me).

I did not have my ubiquitious pumpkin soup, I didn't make two different dressings.

I did not make pies either. I simplified. And I still have enough turkey leftovers to prolong Thanksgiving a few days more.

Below is my Thanksgiving table set:

The theme of the table, Fall flowers and Fall leaf colors and patterns. The chrysanthemum on the center of the salad plate mimics the real chrysanthemum in the arrangements.

The mixed Fall salad with candied walnuts, blue cheese and pears.

Part of the centerpiece- twigs, branches, birds nests mingle with flowers.

Gourds, mini pumpkins and flowers on the table.

Now I can’t wait to start on the Christmas holiday planning. ( As much ahead of time as possible).

Hope you had a Happy Thanksgiving!
As Always,
xxoo Sheila