Page 1

DRESSED f or

DINNER

A CL ASSIC GUIDE WITH RECIPES F O R E F F O R T L E S S E N T E R TA I N I N G


A S L O N G A S P EO P L E H AV E H A D F O O D T O S H A R E and friends

to enjoy it with, entertaining has been a tradition that prompts us to open our homes and celebrate the good moments of life, from the mundane to the magical. We hope this little guide inspires you to dust off your cookware and do some entertaining of your own.

2 The Drinks

4 The Table

7 Side Course

3 The Conversation

5 The Plate

8 Dessert

6 EntrĂŠe


“ NEVER

BE THE FIR ST to arrive at a party OR THE L A ST to go home, AND NEVER , never BE BOTH.” David Brown


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DRINKS 2

A

few well-chosen bottles of wine or thoughtful cocktail offerings are the host’s best friends. They

keep guests entertained, complement the evening's menu and bring life to the party. O P E N S E S AM E Throwing a major bash? The efficient Compact Lever makes opening bottle after bottle of wine a breeze.

Saving a special bottle for a special occasion? The Table Model corkscrew lifts out even the most stubborn corks.

W E L C O M E WA G O N Fill Le Creuset wine carafes with a white wine; place next to a tray of oven-warmed nuts or cheese and olives, along with some empty glasses; and allow guests to serve themselves as they arrive.

CALI FORNIA TON ICS 1 oz. orange simple syrup* 2 oz. gin 3 oz. good quality tonic water 2 sprigs of rosemary Muddle rosemary sprig with simple syrup in mixing glass. Add gin and ice; stir and strain into a highball glass filled with ice. Top with tonic water and a final stir. Garnish with another sprig of rosemary and an orange twist. *This lovely, time-saving simple syrup can be made simultaneously with the dessert. Prepare it in a Le Creuset saucepan. See page 7 for the recipe. >

Foundation for a Well-Stocked Bar Club soda & tonic water Cocktail olives & cherries Fresh lemons & limes Sparkling mineral water


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CONVERSATION 3

T

he best parties are the ones where the conversation lasts long after the candles have puddled into wax. But,

great conversation doesn’t always happen organically. Stack the deck in your favor by serving pre-dinner drinks to set the mood.

M I X W E L L Place cards are great for mixing people up—but you’re not limited to plain ol’ cardstock. Use unexpected items—leaves, stones, corks, Scrabble letters, vintage postcards—to seat people and spark conversation. Le Creuset cheese markers also make charming (and reusable!) place cards.

DON’T ASK Swap your standard “What do you do?” for a more interesting icebreaker: “Would you rather…?” You fill in the blank. Tip: the crazier the question, the better the conversation.

TR A DITION, TR A DITION — Party etiquette says

male and female hosts should sit at opposite ends of the table. But rules were meant to be broken, right?

PA R T Y T A L K Fill a stoneware crock with a few tried and true conversation starters to keep things lively.

· Upcoming vacations · New music · Skydiving · Best birthdays · Recent reads · Music recommendations

· Most memorable meals

· Art shows · Cooking techniques · Invincibility versus invisibility

· Great restaurants · Bad first dates · Secret talents · Favorite TV show to binge watch

· Weekend plans


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TA B L E 4

W

hether you’re casually placing a big

PA L E T T E

punch bowl in the center or carefully

Bold color makes a vibrant backdrop to Black and White cookware or dinnerware. Don’t be afraid to try different ways to dress up your table.

setting it for a dinner party, the table

brings people together, determines the mood for your gathering and gives you a chance to decorate.

Layer varying shades of the same color Color-block with brightly colored linens and dinnerware Mix-and-match complementary or contrasting colors and patterns

C E N T E R O F AT T E N T I O N Need an elegant floral centerpiece in a pinch?

1

Buy a dozen or two grocery store roses and place their fresh-cut stems into warm water for an hour.

2

Gently open each bud with your fingers while blowing on the petals to create the full look of expensive garden roses.

These beauties look lovely gathered in one large urn or arranged individually with an array of bud vases.

SECRETS OF PLACE SETTING > Don't put more than five glasses on the table at once. — If you need more than five glasses, you're throwing a different kind of party, my friend.


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PLATE 5

W

hen you make the effort to host a dinner party, you want to serve recipes that are bound to impress or delight your dinner guests. Our timeless dinner party menu is designed

for oven-to-table presentation—making it easy for you to look good.

S H O W O F F Serving food from the table helps your guests relax and connect with each other as they pass dishes around while also showing off all your hard work in the kitchen. Just make sure to carry trivets and serving utensils to the table when you bring the courses.

PL ATI NG For a chef-worthy presentation: ¨ Think like an artist, considering symmetry, contrast and color ¨ Create plenty of space around food when plating ¨ Wipe any spills or drips from the rim with a clean towel

Arrange items in groupings of odd numbers for a more pleasing presentation ¨

FINISHING TOUCHES

1

Warm plates so food won’t get cold while plating.

3

2

Buy extra ingredients and reserve a few for garnish.

Use a tablespoon to create an elegant oval scoop called a ‘quenelle’ when serving ice cream, whipped cream or custard.


HERB CRUSTED RIB ROAST WITH G O U R M E T M U S H R O O M S & W I LT E D G R E E N S IN BA L S A MIC PA N J US Serves 6-8 | Prep Time 15 min. | Cook Time 2 hr. 20 min. Prepared in Le Creuset 6¾ qt. Oval Dutch Oven

2 tsp. salt 1 tsp. black pepper 4 lb. boneless rib roast 8 cloves garlic, peels removed 2 sprigs rosemary 1 tbsp. thyme 1 stick butter 2 tbsp. parsley ¼ cup balsamic vinegar 1 cup beef stock 1 tbsp. butter 8-10 oz. mushrooms (shitake, baby bella, oyster) 3 cups swiss chard, rinsed and torn into 2 in. pieces

RIB ROAST Preheat oven to 350° F. Place rib roast in Le Creuset Oval Dutch Oven and sprinkle with salt and pepper. In a food processor, combine garlic, rosemary, thyme, 1 stick of butter, and parsley. Pulse until all ingredients are combined into a paste. Evenly spread paste over the rib roast about ¼ in. thick. Bake for 2 hr. 20 min. until meat thermometer reads 145° F for medium rare. M U S H R O O M & W I LT E D G R E E N S PA N J U S Remove roast from Oval Dutch Oven and set aside, keeping warm. Degrease the Oval Dutch Oven by pouring excess grease into a container to discard. Add balsamic vinegar to Oval Dutch Oven over medium-high heat. Deglaze the pan by scraping browned bits off the bottom. Add beef stock and bring to a simmer. Reduce by a third. Add 1 tbsp. of butter and mushrooms. Sauté until mushrooms are soft. Add greens and sauté until glossy and wilted, about 3 minutes. Return roast to the Oval Dutch Oven and serve.


R O A S T E D C A R R O T S W I T H C A R R O T-T O P P E S T O AND CARAMELIZED SHALLOTS Serves 6-8 | Prep Time 15 min. | Cook Time 30–40 min. Prepared in Le Creuset 3 1/10 qt. Rectangular Dish and Using Stainless Steel Sauté Pan

3 lb. carrots, with tops 8 shallots, halved 4 cloves garlic ½ cup pine nuts 1 cup packed basil 1 cup packed carrot tops 1 cup parmesan, finely grated 1 cup extra virgin olive oil 2 tbsp. butter 1 tbsp. sugar 1 tbsp. extra virgin olive oil Salt to taste

PESTO Combine garlic, pine nuts, basil, carrot tops, and 1 cup of olive oil in a food processor. Pulse until thoroughly combined. Stir in the parmesan. CARROTS AND SHALLOTS Preheat the oven to 400° F. Peel carrots and cut off stems, leaving about an inch of green on the carrot. Arrange in a baking dish and reserve. Heat the butter in a Le Creuset Stainless Steel Sauté Pan over medium-high heat and add shallots. Sprinkle shallots with sugar and salt and sauté until shallots begin to caramelize and gain a golden brown color. Add caramelized shallots to Le Creuset Rectangular Dish with carrots. Toss with ½ cup of pesto and 1 tbsp. of olive oil. Bake at 400° F for 30 minutes until carrots are tender. Serve with remaining pesto on the side.


VA N I L L A B E A N PA N N A C O T TA WITH AMARETTO CARAMEL & CANDIED ORANGE Serves 6 | Prep Time 5-10 min. | Cook Time 8 hrs. – overnight Prepared in Le Creuset Mini Oval Cocottes and Using 2¼ qt. Saucepan

Panna Cotta

6 tsp. unflavored powdered gelatin 3 cups heavy cream 3 cups whole milk ¾ cup sugar 3 pods vanilla bean, split with seeds scraped out Candied Orange

2 navel oranges, rinds peeled and julienned ½ cup water 1½ cups sugar, plus extra for dusting Amaretto Caramel

2 cup sugar cup water

1/ 3

1/ 3 cup fresh orange juice (strain through a fine mesh sieve for thinner sauce) ½ cup heavy cream ½ stick butter

PA N N A C O T TA Sprinkle gelatin over heavy cream and allow to soften, about 1-2 minutes. Combine milk, sugar, vanilla seeds and pods in a saucepan and cook until sugar dissolves. Bring to a simmer and remove from heat. Add softened gelatin and cream to milk and sugar mixture. Whisk to combine until smooth and all gelatin is melted. Strain through a fine mesh sieve over a clean bowl and discard vanilla bean pods. Ladle mixture evenly into 6 Le Creuset Mini Oval Cocottes. Cover and refrigerate for 8 hours – overnight. CANDIED ORANGE PEEL Place julienned orange rind in a Le Creuset Saucepan and cover with cold water. Bring to a simmer and strain through a sieve. Repeat two more times. In an empty saucepan, combine sugar and water over low heat and whisk until sugar dissolves. Once sugar is dissolved, bring to a simmer and add orange rind. Simmer orange rind in syrup for approximately 30 minutes, until rind becomes translucent. Strain through a sieve, reserving syrup for later use. (See cocktail recipe on page 3.) Sprinkle an even layer of sugar on a sheet pan covered with wax paper. Spread orange rinds on the pan and lightly toss to coat with sugar. Allow to cool and harden, about 2 hours. AMARETTO CARAMEL Combine sugar, water, and orange juice in a saucepan over low heat. Whisk until sugar is dissolved. Bring to a simmer and cook until mixture becomes a dark amber color. Remove from heat and add cream, butter and amaretto. Whisk to combine. Allow sauce to cool. Pour an even layer over panna cotta and sprinkle tops with candied orange peel.


THINK WELL , LOVE WELL , SLEEP WELL , “One cannot

if one has not dined well.” Virgina Woolf


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Dressed for Dinner: A Classic Guide with Recipes for Effortless Entertaining  

As long as people have has food to share and friends to enjoy it with, entertaining has been a tradition that prompts us to open our homes a...

Dressed for Dinner: A Classic Guide with Recipes for Effortless Entertaining  

As long as people have has food to share and friends to enjoy it with, entertaining has been a tradition that prompts us to open our homes a...