Sunday, July 16, 2006

Summer Entertaining

We had a wonderful time at Pax's soiree last night, and we're planning a little do of our own for next weekend. It'll be a casual affair, with cocktails and good food. We'll be inside and outside, whatever the moment brings (not to mention the weather). I've planned the gathering to start in the late afternoon/early evening, because there will be plenty of shade on the back deck by then. We're not going to barbecue because we really like the people we've invited, and we want to spend time with them! I plan to have all of the food prepared before the guests arrive, so that we may enjoy the party too.

I've been shopping and preparing, and, true to my sorry nature, I'm beginning to panic just a little. Help me out, if you don't mind! What are the essential ingredients to a good party, in your opinion? Do you have any suggestions for easy entertaining and food preparation? Any secret recipes that drive your guests wild? Is there anything that I must not forget to do/serve/provide/prepare?

Any and all suggestions will be greatly appreciated. If you're in the neighborhood, stop on by!


Virginia Gal said...

(jumping up and down) I know Butterstick, I know butterstick - its the baby panda at the national zoo in Washington dc!

Toad patrol, that is hilarious, yes maybe there was a toad ball that day - though can't believe you were not informed : )

Love the new room, its so comfy looking.

As for the party - I am not a good host at all, so not sure but I feel like if I was all ready before the thing started I could relax more and enjoy.

MissMagnoliaThunderpussy said...

Darling, here are several simple menus for your approval. This is what my maid, Propecia prepared for me last week, nothing fancy just good and simple comfort food.

Menu #1

Cold Scallops with Truffles
Raviois of Pecorino Cheese
Provencal vegetables with a ragout of truffles
Cappuccino of Foie Gras Clams in a sauce made from beef marrow
Shrimp with Girolle Mushrooms
Blueberry Granita
Locus fillets in a reduction of tomatoes and parlsey
Veal sweetbreads with truffled artichokes,
Pressed Duckling Baked in a Brioche
Roast Pigeon with Lobster
Lamb with coriander
Creme Brulee in Pastry Tartlets
Petits Fours

Menu #2
Coquilles St. Jacques with Wild Fennel
Consomme of Almonds and Wild Flowers
Veal Kidneys with Oregano Sauce
Granita of Ginger-Flavored Grapefruit
Lake Perch in an infusion of herbs
Cappuccino of Tomato Essence
Warm Truffle Salad
Millefeuille of ris de veau
Rosemary Sorbet
Potato Soup with Lean Bacon
Veal Kidneys with Oregano
Creme Brulee made from Goats' Milk
Pear Tarte

Menu #3
Canapes of Pate de Foie Gras, Herbed Shrimp,
Terrine of Goose Liver and Vegetable Pate
Hot and Cold Nova Scotia Lobster Meat in Lobster Sauce
Locust Carpaccio Wrapped Around Chilled Calamari Rings
Warm Red Mullet Filets on an essence of Green Herbs
Zucchini Flowers filled with Finely Chopped Morille Mushrooms
Chilled Goose Liver Pate with Lentils alongside a Port Wine Sauce
Capucino of Foie Gras
Sorbet of Pink Grapefruit
Medallions of lamb with Demi-Glace Sauce
Caramelized Spring onions, Forest mushrooms
Miniature Cream Puffs with Chocolate Cream
Chilled Strawberries and Pink Grapefruit Sections in a hot lightly caramelized vanilla sauce
Coffee and Armagnac

Menu #4

Canapes of Eggplant Filled with Goat's Cheese on a reduction of Red Peppers
Crab Shells Filled with Grilled Seafood
Mushroom and Crab Cappuccino
Tartar of Farida with olive oil, dried tomatoes and the juice of fresh tomatoes
Garnish of Crisp Baby Asparagus
Vegetable Terrine of Fennel Artichoke Hearts, and Swiss Chard with a sauce based on Chive oil and a blend of mushroom essence and balsamic vinegar
Foie Gras with Vanilla Sauce
Granita of Tea
Giant Shrimps Grilled in their Shells
Shrimps with Sesame Seeds
Fried Fillets of Red Mullets with a "broken sauce" of beet juice vinegar and oil
Sorbet of Grapefruit and Basil Flowers
Lamb Chop garnished with Polenta
Carpaccio of beef filet served with a confit of garlic
Miniature Apple Pie
Caramelized Bananas with Vanilla Ice Cream
Coffee and Cognac

MissMagnoliaThunderpussy said...

BTW, Darling, All the above menus where clobbed together from leftovers in the icebox so I know they're easy to prepare, knowing you as I do, I'm sure your pantry is well stocked with any of the needed ingredients.

Merci said...

Virginia Gal-
I knew I could count on you to know who Butterstick is!

Yes, the toads seem to be back, unharmed and in even greater numbers. Must have been quite a ball!

That's exactly my plan! I want everything to be ready to go for the guests so that I can have fun, too.

Miss Magnolia-
The heck with my party, I'm coming to your house for dinner! Do you think Propecia will make Creme Brulee for me if I say pretty please? It's my absolute favorite!

Joe Tornatore said...

with a food party on the back deck, you are first going to need to set a few sawtooth bear traps. lol seriously, i have a knock em dead appetizer if your email address is on here.

Merci said...

Use my hotmail address:

I'll respond from my regular account.

And if your headed toward the shore on Sat, c'mon by!

Merci said...

Oops. Make that, "if you're headed toward the shore..."

Joey B said...

Booze, Booze and my actual suggestion is simple...tomatos with olive oil, procutto, mozerella ( wish I could spell)and a wee bit of basil... Simple, summer, light appetizer

MissMagnoliaThunderpussy said...

Darling, I actually make a wicked Creme Brulee, I got the recipie fron the chef at the Bellvue Stratford, through a waiter I was trying to seduce.

Merci said...

Joey B.-
Thanks! `+

Joey B-
Thank you for the suggestion! I was thinking along those lines. I have a great deal of respect for your judgment about food!

Miss Magnolia-
And you know the creme brulee at the Bellevue is the very best! It's better than, well, you know...