The Consummate Hostess

This week is a very special Saturday Soiree, it is a dinner party in the garden as suggested by the oh so talented Basil Becky. Please check out her delightful blog here. Together, we came up with this event to take advantage of the beauty that early fall in the garden provides. The menu is simple and perfect for a group of six, but can of course be modified for more.

Roasted Asparagus

1 lb. asparagus spears
1-2 tablespoons olive oil
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
Lemon juice

Preheat oven to 400 degrees. Rinse asparagus and cut off tough ends, discard ends. Lay asparagus flat on a baking sheet lined with foil. Drizzle olive oil over spears and roll spears until all are coated. Sprinkle with minced garlic, kosher salt and pepper.

Place pan in the oven and bake for 8-10 minutes, until lightly browned and tender when pierced with a fork. Drizzle with fresh lemon juice before serving. You can add a bit of lemon zest, if desired.

Lemon and Garlic Roast Chicken from The Barefoot Contessa


1 5-6 lb. roasting chicken
Kosher salt
Black Pepper
1 bunch Thyme
4 Lemons
3 garlic heads, cut in half crosswise
2 tablespoons butter melted
1/2 lb. sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat oven to 425 degrees. Rinse chicken inside and out, discard excess fat, pinfeathers and pat inside dry. Place chicken in a large roasting pan. Liberally salt and pepper both sides of the chicken. Stuff the cavity with thyme, reserving enough thyme to use as a garnish, 1 lemon halved and 2 halves of garlic. Brush the outside of chicken with butter and sprinkle again with salt and pepper.Tie the legs together with string and tuck the wings under the body of the chicken. Cut the two remaining lemons into quarters and scatter the remaining lemon and garlic around pan. Lay bacon slices over chicken to cover.

Roast chicken for one hour.Remove bacon slices and set aside. Continue roasting chicken for an additional 1/2 hour, or until juices run clear. Remove to a platter and cover. Remove all but two tablespoons of the fat from the bottom of the pan. Add the wine and the chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes, or until reduced by half.

Slice chicken on a platter. Garnish platter with bacon slices, roasted garlic, reserved thyme, and one lemon sliced.



Decor:
Use your surroundings as your guide. I like the mental picture of this party being thrown in a 100 year old barn tobacco barn only lit by flickering candlelight or maybe beside a softly babbling stream with abundant wildflowers. If you don't have either one of those things in your yard or if you have no yard at all, not to worry. This party is perfect for a porch or balcony as well.

Right now, sunflowers are in bloom and groups of this cheerful flower make excellent centerpieces. I would use many tealights scattered about the table Textured white on white is perfect for linens. For example, I would use a white tablecloth with scalloped edges and white linen napkins. Rattan chargers and serving pieces would be a nice touch. Two wine bottle candelabras would look lovely on the table and are inexpensive.

Remember to check out Basil Becky's blog for gardening tips, recipes and entertaining stories. The beautiful garden images on the post are from Becky's garden and are only a small portion of the beauty that can be found at her site. Great suggestions and it was a pleasure to work with you!



*Images from unknown, silverimpressions.com,simplyrecipes.com, foodnetwork.com, amazon.com, edressme.com, gregbiagi.com

We all have a different entertaining style, one that reflects our individual personality, wishes and desires. I love how very personal a dinner party can be, just by the decor, menu and guest list. What entertaining style suits you the best?

Do you have your finger on the pulse of modernity, like above?


Or are you a fun loving prepster?

Maybe you prefer more intimate gatherings?


Or perhaps for you, formal is the only way to go.


Do you thrive the ease of casual entertaining?

Or perhaps you are a boho-chic host.


Maybe you are an eco-fabulous host?

Do you have a flair for the dramatic?



Or perhaps for you, a touch of whimsy should be added to any and every event.

Whatever style suits you best, I hope you, in the words of a favorite decorator, whoomp it up! Your style should be an expression of your personality and most importantly, fun not just for the guests but for you.

* Beautiful images from mymodernmet.com, socialculture.com, life.com, countryliving.com, thecookskitchen.net,unknown, jordanferny, hostessblog.com

I loved everything about our trip to Barcelona in May but one of the things that I enjoyed the most was the oh so delicious Catalan cuisine. This soiree is inspired by the incredible food of both Catalonia and Spain and is a relaxed evening of friends, good food and spirits. This menu is intended to be light and is designed to all be eaten without the use of utensils.

Menu:
Gazpacho shooters (see Wednesday's post for Gazpacho recipe). Top shooters with chopped hard boiled egg or cucumber sticks. Prepare this at least a day in advance, to ensure proper flavor and less stress for you on the day of the soiree.

Pa amb Tomaquet- This is basically the Spanish bruschetta and can be found at nearly every restaurant in Barcelona.Recipe:
1 ciabatta
4 garlic cloves, halved
4 small ripe tomatoes
Extra virgin olive oil
Kosher salt

Preheat grill or broiler. Slice ciabatta crosswise into 4-6 pieces, then cut each slice horizontally. Place the bread on grill rack or on a baking sheet. Grill or broil, turning once, until golden brown on both sides, about two minutes on each side.

While toasts are still warm, rub them on one side with cut garlic halves. Cut each tomato in half. Rub the cut sides of tomato on top of the toasts until only skins are left, then discard skins. Drizzle with olive oil and sprinkle with salt.


Selection of Spanish cheese, meat and quince (membrillo in Spanish). I would use Manchego, thinly sliced Serrano ham, and quince. Also serve salty Spanish almonds on tray. Fear not- you can buy all of these items at your local gourmet store.


Gambes a la Planxa (griddled shrimp with garlic and parsley)
24 lg. fresh prawns in the shell
Salt and fresh ground pepper
Olive oil
4 garlic cloves, minced
Handful of fresh flat-leaf parsley leaves, minced

Season shrimp with salt and pepper and drizzle generously with olive oil. Place a griddle over high heat until hot. The griddle is ready when a drop of water flicked on the surface evaporates instantly. Place the shrimp on a hot surface and cook, turning once, until they are opaque throughout and the shells begin to brown, about 5 minutes on each side. Sprinkle with garlic and parsley; cook, without stirring, for about 30 seconds; and then turn shrimp one last time. Transfer to a warm platter and serve at once. Makes 4 servings.

Drink: Sangria (for recipe, click here ), Cava and sparkling water.

Decor: Think simple, colorful and soft lighting. Use an abundance of tea lights to create a twinkling effect. My sunflowers are in bloom, so for flowers, I would make bouquets out of the them and place in various locations. Small plates are best for this night. Why not use a collection of brightly colored salad plates for a fun look.

Music: Spanish classical guitar. If your budget allows, hire a classical guitarist to come to the party and play. If not, a cd is perfect!


Dress:
I would wear something along these lines. All three dresses can be found at edressme.com. I would wear flats of some sort to allow for easy mobility and miles of gold bangles for a bit more relaxed look. What more information about one or all of these fabulous dresses? Just click on the image for the scoop.