dinner party Tag

27 Mar

Posted at 00:00h in Dinner Parties & Entertaining, Recipes, Test Kitchen by
If you have family gathering 'round the table for an Easter feast, might we suggest taking full advantage of spring's bounty? The flavors and colors arriving to market right now offer a refreshing change to our dulled winter palates. This month's wine pairings were inspired by the book from our friends Andrew Dornenburg and Karen Page, What to Drink with What You Eat. Fresh peas, lamb, beets and rhubarb...the flavors of spring. Colorful and bright, this month's dishes are perfect for Easter dinner or any spring celebration. APPETIZER Mascarpone and Beet Napoleons with Walnut Oil Suggested pairing: New Zealand Sauvignon Blanc (See pairing notes below) SOUP Spring Pea Soup Suggested pairing: New Zealand Sauvignon Blanc MAIN COURSE Roman Roast Leg of Lamb with Orzo Suggested pairing: California Zinfandel or Cabernet DESSERT Anise Panna Cotta with Spiced Rhubarb Suggested pairing: Moscato d'Asti or Late-Harvest Riesling

21 Dec

Posted at 09:00h in Dinner Parties & Entertaining, Test Kitchen by
We are of two minds when it comes to New Year's Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we're opting for the latter, so we've put together a menu perfect for a casually elegant night in. For further tips, we've crafted test kitchen dossiers on both Cocktails and Hors d'Oeuvres for this month, so take all the notes you need to. Don't forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to another year! Cocktails, finger foods and dessert. Is there any better way to ring in the New Year? COCKTAILS Provocachic™ Cosmopolitan Lemongrass Martini Love Potion: Family Edition Pomegranate Champagne Cocktail LIGHT HORS D'OEUVRES (2 to 3 servings per person) Minted Pea Puree Canapes in Puff Pastry Vol au Vents Dilled Crab Salad on Artichoke Bottoms Celeriac Prosciutto Rolls with Lemongrass Vinaigrette Cucumber Cups with Caviar and Champagne Onions