A Night with Nancy

I had a request from a dear, old friend to prepare a menu for a dinner party she is hosting. Her guests will be her co-workers which is always a little tricky.  I feel, when guests are not your very close friends or family, that the menu should be make ahead or simple to prepare so that you can still entertain and not spend the entire evening stuck in the kitchen, away from the crowd.

Here is my proposed menu and the associated inspirations:

Main Course: Crab Cakes (she lives in DC with easy access to Maryland Crab)
I suggest Ellie Krieger's crab cake recipe found here: Crab Cakes

Notes: Nancy, I added an extra egg (I actually used egg beaters) and I made the batter ahead of time and let it chill covered in the refrigerator for about an hour.  Then, I took out the batter and formed the patties, paced them on a baking sheet, covered with plastic wrap and then put them back into the fridge until I was ready to make the main course.  I cooked them for about 10 minutes on each side and broiled them for the last minute to just get a really good toast on them.  I made the Smarter Tartar sauce in the morning and just let it chill in the fridge all day.  I would suggest serving this with a little hot sauce on the side.


Side 1: Mixed green salad with a citrus vinaigrette.  Meyer lemons are in season and this would be a great accompaniment to the crab cakes.  I suggest this recipe I saw on Cookistry: Meyer Lemon Salad

Side 2: Chili roasted cauliflower.  I first had this at my new favorite pizza place in Minneapolis- Pizzeria Lola  They make their version in a gorgeous woodfire oven.  You can replicate it at home by cranking up the oven to 500*.  Roasted vegetables are so simple but somehow so impressive.  I also must add that roasted cauliflower taste like a totally different food than just raw cauliflower.

Here's the recipe:
Ingredients:

1 medium head of cauliflower cut into 1 ½-inch florets

1/4 c extra virgin olive oil

2 t lemon juice

2 t of diced Calabrian chilis or 2 TBSP Chili Powder

flat leaf parsley for garnish

lemon zest

salt and pepper to taste

 Directions:

Preheat oven to 500 degrees. Place the cauliflower florets in a large roasting pan (a baking sheet works, too). Toss with olive oil, salt and pepper. Place the pan in the oven and roast for 15 minutes. Stir florets occasionally to ensure an even roast. Remove from oven and toss with lemon juice and chilis. Garnish with lemon zest and chopped parsley. Serve immediately.

Dessert: Fruit Tart.  Inspired by one of St. Paul, MN great treasures, Cafe Latte.  This dessert is a simple, delicious, make-ahead treat.  Since it involves just a little cooking and mostly assembly it is my go-to for dinner parties.

Cafe Latte's Fruit Tart- I try my best to make my dessert look like this..

Fruit Tart

Crust:  
1 Pillsbury refrigerated pie crust.  Let crust  sit out 15-20 minutes, then unfold and place on cookie sheet or pie pan.  Crimp edges a bit if desired.  Prick crust with fork.  Bake at 450 degrees for 9-11 minutes or until light golden brown.  Cool 20 minutes or until completely cooled.  Transfer gently to serving plate.  

Filling:  
1 8 oz. package of cream cheese, softened
¼ cup powdered sugar
½ tsp. grated orange peel or lemon zest

Beat filling ingredients until smooth.  Stir in 1/2 cup sliced strawberries.  Spread mixture over crust to within ½ inch of the edges.  Arrange fresh fruit in a pattern over the cream cheese mixture:  kiwi fruit, strawberry halves, peach slices (dipped in lemon juice to prevent browning), blueberries and/or raspberries.

Brush fruit with melted apricot preserves.  

Notes: If you were my Mother, you would serve this dessert with decaf coffee. And if you were my roommate, JQ, you would serve the decaf coffee with Bailey's Irish Cream..

Hope you have a great dinner party Nancy. Call me with questions!