Showing posts with label entertaining. Show all posts
Showing posts with label entertaining. Show all posts
Before I retired I used to work as a Personal Chef for an American family that lived on a British Manor Estate. The summer months were prime months for entertaining. They had beautiful gardens and a beautiful outdoor area which was specifically designed for entertaining and eating out of doors.
It was situated at the back of the house, beneath a beautiful specifically designed wooden pergola which was draped in vines and flowers. Nicely shaded on a hot summer's day and perfectly chill on a summer's evening. A long table was set underneath which sat eight people quite comfortably.
The table would be laid out in a lovely way, but suiting the location. Laid with rustic but lovely table linens, china dishware and goblets. No silver was every used outside. Everything was always fairly casual, and yet at the same time very elegant.
I loved setting up the table for any of the dinner parties, be they casual or formal. What fun it was to get to work with such beautiful things. Things I would never have been able to afford to buy for myself and in a situation that I would never have been able to afford to entertain either.
The Mrs. always did the floral centerpieces. She had a real talent for that.
There were always several appetizers to be enjoyed prior to the first course. One of my boss's favorite ones was this lovely Spinach and Artichoke Dip. The guests loved it as well. No small wonder as it is truly delicious!
A variety of cheeses and vegetables are simply combined to form the ultimate dip for entertaining! Rich and creamy, it is filled with texture, color and beautiful flavors!
Aside from its ease of preparation, I loved that I could prepare it up to a day ahead of time, and refrigerate it, bringing it to room temperature on the day, and then baking it just prior to serving. Anything I could do ahead of time worked out well for me. Not that I am lazy, but I had a lot of work to do when it came to these get-togethers.
I had to do all of the shopping and prep myself, so if I could get ahead of the game by doing up a few dishes ahead of time, that made the actual dinner much simpler for me to execute. With three to four appetizers to prep, a first course, main course, and two or three desserts to prepare, anything that made things run smoother was welcome. This dip was a real favorite of mine!
Rich, creamy, delicious, and easy to prepare ahead of time? Where do I sign up! This has always been very much enjoyed by anyone I have ever made it for!
WHAT YOU NEED TO MAKE SPINACH AND ARTICHOKE DIP
Pretty much a mix of store cupboard and fresh simple ingredients. There is nothing too much out of the ordinary here!
- 2 cups (260g) grated Mozzarella cheese
- 1/2 cup (60g) dairy sour cream
- 1/4 cup (45g) grated Parmesan cheese
- 1/4 tsp cracked black pepper
- 3 cloves of garlic, peeled and minced
- 14 ounces (397g) marinated artichoke hearts, drained and chopped
- 1 (8 ounce/227g) block of half fat cream cheese, at room temperature
- 1 (8 ounce/227g) block of no fat cream cheese, at room temperature
- 1/2 (5 ounce/142g) frozen chopped spinach, thawed and squeezed dry
- Tortilla chips, crisp breads, crackers, etc. to serve
If you buy the freshest and best ingredients that you can, you cannot go wrong. I think for things like sour cream and cream cheese, the no name versions work just as well as any name brands.
When it comes to the other cheeses, I would definitely opt for quality, purchasing a good Mozzarella and a good Parmesan.
I like to use the Kirkland marinated artichokes. They have a lovely flavor. You can use in oil or brine. You drain them anyways, prior to chopping. If you are using the ones in oil, pat them dry prior to using.
Make sure you really squeeze the thawed spinach dry as well so you don't have a watery dip. You can use fresh spinach, steamed and chopped. Again, just be sure you squeeze as much liquid out of it as you can.
With all of the cheeses and the herbs from the marinated artichoke hearts you should not need any other seasoning but the pepper. But you can taste if you like and adjust as necessary or to taste.
HOW TO MAKE SPINACH AND ARTICHOKE DIP
This is relatively simple and quick to make. If you have all of the ingredients prepped and ready before you start, it goes together in a flash!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an attractive baking dish.
Measure 1 1/2 cups (195g) of the mozzarella cheese into a bowl. Add the sour cream, both cream cheeses and 2 TBS of the grated Parmesan cheese. Stir together to combine well.
Stir in the garlic, pepper, artichokes, and spinach. Mix well to combine.
Scrape into the prepped baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
Bake for 30 minutes until bubbly and golden brown. Serve warm with your favorite dippers for dipping.
This can also easily be made well ahead of time, up to the baking part. Simply prep and spoon into the baking dish, topping with the cheeses. Cover and refrigerate.
Bring to room temperature (about 45 minutes resting time, out of the fridge) prior to baking to serve.
This is really delicious! Rich and creamy and loaded with plenty of spinach and artichokes. It is not surprising that it was one of the favorite appetizers that I used to bake at the Manor when I worked there. All of the guests loved it.
Any leftovers can be refrigerated and easily reheated in the microwave. I have never frozen it, so i cannot say for sure if you can. The leftovers are also really delicious spread over the top of chicken portions and baked for a simple, quick and easy supper dish.
There is nothing like a dip or a spread to serve as an appetizer for summer get-togethers. Well, any get-together really. Football games, Tail-gate parties, BBQ's, etc. Here are some more of my favorites!
SPICED BEAN DIP AND PITA CHIPS - This is my all-time favorite bean dip. It goes together quickly and uses things I generally always have in my store cupboard. It's rich and creamy and not so spicy that everyone can't enjoy it! Its just right. My home-baked pita chips go perfectly with it! A brilliant combination that will have everyone's taste-buds tingling and digging in for more!
HOMEMADE ONION DIP - This is a small batch recipe, making about 1 cup of this tasty homemade, from scratch dip. It can certainly be doubled to feed more people. Once you have tried making this dip from scratch with real caramelized onions, you will never be tempted to go with the other variety again. Fabulously delicious. A bazillion times better than anything you can buy ready made and not all that difficult to make either!
Yield: 5 1/2 cups
Spinach and Artichoke Dip
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Creamy, rich and delicious! This easy baked dip will be the star of any get-together!
Ingredients
- 2 cups (260g) grated Mozzarella cheese
- 1/2 cup (60g) dairy sour cream
- 1/4 cup (45g) grated Parmesan cheese
- 1/4 tsp cracked black pepper
- 3 cloves of garlic, peeled and minced
- 14 ounces (397g) marinated artichoke hearts, drained and chopped
- 1 (8 ounce/227g) block of half fat cream cheese, at room temperature
- 1 (8 ounce/227g) block of no fat cream cheese, at room temperature
- 1/2 (5 ounce/142g) frozen chopped spinach, thawed and squeezed dry
- Tortilla chips, crisp breads, crackers, etc. to serve
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an attractive baking dish.
- Measure 1 1/2 cups (195g) of the mozzarella cheese into a bowl. Add the sour cream, both cream cheeses and 2 TBS of the grated Parmesan cheese. Stir together to combine well.
- Stir in the garlic, pepper, artichokes, and spinach. Mix well to combine.
- Scrape into the prepped baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake for 30 minutes until bubbly and golden brown. Serve warm with your favorite dippers for dipping.
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With the holidays fast looming over us, I thought it would be fun to share a recipe with you today that is not the usual turkey or ham. Maybe you are wanting something decidedly different for your holiday meal.
If you are an American, you will have just had turkey only a few weeks ago, so more than likely are not wanting to have it again so soon.
Perhaps, like me, you are just wanting a change. Classic Steak Diane is a fabulous entree that would go perfectly on the holiday table. It works well as a celebratory dinner be it Christmas or New Year's Eve.
Not only is it delicious, but it is very simple to make and can be on the table in about half an hour tops!
Steak Diane is one of those vintage type of recipes that is very much coming back into vogue these days. My recipe was taken from Chatelaine's Adventures in Cooking, which was published in 1968, but the recipe is really much older than that.
The original recipe is reported to have been invented in the city of London, England, in the 1930's, and from the forties to the sixties was considered to be haute Cuisine! Very continental.
It is very similar to Steak Au Poivre actually, which also boasts a creamy rich sauce, with the main difference being in Steak Au Poivre the brandy is not ignited and in Steak Diane it is.
If you are afraid of fire, simply boil the cognac to reduce it to a stick glaze, rather than ignite. (I, myself don't really like igniting anything in my home.)
You will get all the lovely flavors of a good brandy without any of the fear.
WHAT YOU NEED TO MAKE CLASSIC STEAK DIANE
Nothing is extraordinary. Just simple ingredients of the best quality.
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Of course, the most important element of this dish is the steak. I have chosen to use beef tenderloin steaks. What my sister and I do is when they put the whole tenderloin on offer at the store, we will buy it and cut half into steaks and leave the other half for a roast.
Its win/win.
You can also use other steaks such as ribeye, sirloin, flank, skirt or hanger steaks. The trick is not to overcook any of the steaks so as to ensure a nice tender finish.
You will need to pound the steaks lightly to flatten them out slightly. Don't bash them.
The only mushroom I would not use are portabella mushrooms. They have a tendency to color the sauces you put them in a ghastly color and you want the sauce for this dish to be a lovely color of creamy brown.
If you only have banana shallots, then only use half the shallots. Also use smaller cloves of garlic unless you really enjoy the flavor of garlic.
HOW TO MAKE CLASSIC STEAK DIANE
This is really very simple to make and if you have everything in place (mise-en-place) before you start, it goes together very quickly!
Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
Return the steaks to the pan and heat through for one to two minutes.
Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
This really is delicious. Juicy and tender, perfectly cooked steak in a lush and creamy sauce that is to die for. It doesn't really get much better than this.
I don't really recommend that you make this too far ahead of time. It is meant to be cooked and then eaten almost right after you cook it. To do anything else would really ruin a beautiful piece of meat and a spectacular sauce!
A salad would also be very nice on the side and, if you are a drinking person, a bottle of really nice red wine. Enjoy and Happy Holidays!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Yield: 4
Classic Steak Diane
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.
Ingredients
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Instructions
- Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
- Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
- Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
- Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
- Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
- Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
- Return the steaks to the pan and heat through for one to two minutes.
- Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
Fresh Fruit Bruschetta makes for a beautiful breakfast or brunch dish at the weekend, especially when it is drizzled with a lush Orange-Honey Cream!
One of the things I love most about the summer months is the availability of beautiful fresh and local fruit! One of the best ways to showcase and take advantage of it is to serve it every chance you can and this beautiful bruschetta is not only a great way to do that, but its quick, easy and delicious as well!
Perfect for when you are entertaining, (not that many of us are doing that at the moment) or even for when it is just you and the family!
Like any bruschetta you begin with slices of baguette, which get brushed with melted butter, sprinkled with cinnamon sugar and then toasted in a hot oven until they are beautifully crisp and golden around the edges.
Once cooled you top them with your favourite fruits. Today I have used kiwi, mango and strawberries from the garden. If you are not fond of any of those, substitute them with fruits you do like!
Any mix of ripe berries would work beautifully! Can you imagine how tasty strawberries, raspberries, blueberries and blackberries would be?
Just so long as your fruit is bite sized and the favours go together I think the sky is your limit!
These tasty Fresh Fruit Bruschetta are topped with a drizzle of Orange-Honey Cream!
If I was using blueberries I would be tempted to use lime instead of orange! Mint also goes well with most berries!
I always keep bake at home French baguettes in my freezer, ready to whip out and bake up for delicious options such as these tasty bruschetta!
If you think the Honey-Orange Cream is a bit messy for the top, keep it on the thick side and spoon it onto each brushetta before topping with the fruit.
On top or beneath, this lush cream is the perfect pairing with everything here.
It would be really fun to serve these for a special brunch with some Breakfast Taquitos and Virgin Margheritas (or real ones if you are a drinker!) Maybe throw in something lush for dessert. (Mmmm . . . cheesecake bites would be wonderful!)
Not too big, not too small . . .
These are a perfect two-bite indulgence, each bite bringing you a bit of crisp, creamy, tart, sugary and fruity deliciousness!
Fresh Fruit Bruschetta
Yield: 16 slices
prep time: 10 Mcook time: 12 Mtotal time: 22 M
Light and fresh, these delicious bruschetta are fabulous for a breakfast or brunch. Don't like the fruits suggestted? Substitute with your favourites!
Ingredients:
- 1 fresh French Baguette
- 4 TBS butter, melted
- 2 TBS castor sugar
- 1/2 tsp ground cinnamon
- 60g dairy sour cream (1/2 cup)
- 3 TBS honey
- 1 tsp freshly grated orange zest
- 10 medium strawberries diced
- 1 medium ripe mango, peeled and finely diced
- 3 kiwi fruits, peeled and finely diced
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with some aluminium foil.
- Slice your baguette into 1/2 inch thick slices. Place on the baking sheet. Brush the top of each with some of the melted butter.
- Mix together the sugar and cinnamon. Sprinkle this evenly over top of the baguette slices. Bake for 10 to 12 minutes until golden brown around the edges. Allow to cool completely.
- While the bread is toasting, whisk together the honey, sour cream and orange zest.
- Prepare your fruits and gently combine together.
- Place your cooled baguette slices on a serving tray. Spoon some of the fruit over top of each slice. Drizzle some of the orange honey cream over top of each and serve immediately. (If the cream is too thick, you can thin it slightly with a bit of orange juice.)
What combinations of fruit would you use for these if you could? I think strawberry/blackberry/kiwi would be nice, as would raspberry and peachs or nectarines . . . . banana, pineapple, kiwi and coconut! You really can let your taste imagination go wild here!
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