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Following On From What’s For Dinner By Lcg, Imagine You’re Host A Dinner Party For 6 People , Not A Huge Amount, What Would You Do To Impress , Even Tableware As Well
11 Answers
Me:
White linen tablecloth and napkins, highly polished silver cutlery and cruet set
Starter : melon balls and Parma ham
Main: Goulash done all day in a slow cooker on low, with onions,peppers and garlic, served with mini roast potatoes
Sweet: lemon meringue pie with a swirl of ice cream
A cheeseboard and brandy coffee
A bottle of bes red ( I’m not up on me wines ) :0)))
Simple but delicious
White linen tablecloth and napkins, highly polished silver cutlery and cruet set
Starter : melon balls and Parma ham
Main: Goulash done all day in a slow cooker on low, with onions,peppers and garlic, served with mini roast potatoes
Sweet: lemon meringue pie with a swirl of ice cream
A cheeseboard and brandy coffee
A bottle of bes red ( I’m not up on me wines ) :0)))
Simple but delicious
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I entertain to provide my guests with a comforting welcome rather than to impress.
The menu would depend on the guests - I might do a Chinese banquet, or I might do a 7 course taster or I might do a starter, main course, dessert, cheese board. It would really depend on the guests and the type of evening.
Try and use your silver rather than polishing it. That way it develops a skin and will never need polishing. But if you don't use it regularly store it with anti-tarnish strips. And NEVER EVER put it in the silver destroying cabinet aka the dishwasher. I only ever user silver serving spoons and other incidental stuff. The cutlery is stainless steel and goes in the dishwasher!!!
The menu would depend on the guests - I might do a Chinese banquet, or I might do a 7 course taster or I might do a starter, main course, dessert, cheese board. It would really depend on the guests and the type of evening.
Try and use your silver rather than polishing it. That way it develops a skin and will never need polishing. But if you don't use it regularly store it with anti-tarnish strips. And NEVER EVER put it in the silver destroying cabinet aka the dishwasher. I only ever user silver serving spoons and other incidental stuff. The cutlery is stainless steel and goes in the dishwasher!!!
This time of year, smoked mackerel pate, with pitta bread strips and beetroot and horseradish salad
Pork in cider with onion and mustard mash, and whatever veg looks best when I shop, caramel pecan tart, or meringues with chestnut puree and brandy cream, cheeseboard, and fruit, and nuts, and very high cocoa plain chocolate
Booze .. Starter. A Portuguese white of some kind
Main. a choice of vintage cider or a decent rosé, dessert. Something sparkling depending on budget then with the cheeseboard port or a Russian imperial stout like Greenjack Baltic trader (11.5%abv ) or de molen Tsarina Esra about the same strength an imperial porter which give depth of flavour and may have a bit of surprise value. Decor matches the room deep gold table linen, Autumn flowers and orange candles, gave up on silver years ago . Relaxed food, it's more about the people
Pork in cider with onion and mustard mash, and whatever veg looks best when I shop, caramel pecan tart, or meringues with chestnut puree and brandy cream, cheeseboard, and fruit, and nuts, and very high cocoa plain chocolate
Booze .. Starter. A Portuguese white of some kind
Main. a choice of vintage cider or a decent rosé, dessert. Something sparkling depending on budget then with the cheeseboard port or a Russian imperial stout like Greenjack Baltic trader (11.5%abv ) or de molen Tsarina Esra about the same strength an imperial porter which give depth of flavour and may have a bit of surprise value. Decor matches the room deep gold table linen, Autumn flowers and orange candles, gave up on silver years ago . Relaxed food, it's more about the people
I like a nice table with silver, good china, crystal glassware and good linen, but I never try to impress. Showing off ... shows.
One thing I insist upon is that all the food is served in dishes in the centre of the table so guests may help themselves. There's nothing worse for me than to go to dinner somewhere and have a huge meal put in front of me, much of which I don't want and can't eat.
One thing I insist upon is that all the food is served in dishes in the centre of the table so guests may help themselves. There's nothing worse for me than to go to dinner somewhere and have a huge meal put in front of me, much of which I don't want and can't eat.
'This time of year, smoked mackerel pate, with pitta bread strips and beetroot and horseradish salad
Pork in cider with onion and mustard mash, and whatever veg looks best when I shop, caramel pecan tart, or meringues with chestnut puree and brandy cream, cheeseboard, and fruit, and nuts, and very high cocoa plain chocolate
Booze .. Starter. A Portuguese white of some kind
Main. a choice of vintage cider or a decent rosé, dessert. Something sparkling depending on budget then with the cheeseboard port '
Oh my. I'm dribbling.
Not sure what I'd do. I always have good intentions then get to quaffed to follow through. If I was being a good girl, to start, scallops with chorizo, mains would be a forerib of beef with all the trimmings and dessert, a lovely passion fruit pavlova. I don't need a table cloth as I have a lovely stone table and use chargers instead of place mats. Most of the people that I'd invite would be quaffed with me before food was served so that would render the whole thing rather irrelevant.
I am a trier, though ;0)
Pork in cider with onion and mustard mash, and whatever veg looks best when I shop, caramel pecan tart, or meringues with chestnut puree and brandy cream, cheeseboard, and fruit, and nuts, and very high cocoa plain chocolate
Booze .. Starter. A Portuguese white of some kind
Main. a choice of vintage cider or a decent rosé, dessert. Something sparkling depending on budget then with the cheeseboard port '
Oh my. I'm dribbling.
Not sure what I'd do. I always have good intentions then get to quaffed to follow through. If I was being a good girl, to start, scallops with chorizo, mains would be a forerib of beef with all the trimmings and dessert, a lovely passion fruit pavlova. I don't need a table cloth as I have a lovely stone table and use chargers instead of place mats. Most of the people that I'd invite would be quaffed with me before food was served so that would render the whole thing rather irrelevant.
I am a trier, though ;0)
We sometimes do dinners but not dinner parties. Nibbles handed around while we sit and chat, smoked salmon on oat biscuits, selection of Italian hams cheeses and pickles. Main a nice roast with roasties and loads of salad, cheeseboard and a trifle or roulade bought in cos. well life's too short and all that. Appropriate wines and soft drinks. I would never ever do anything to impress, its the company that counts not the polished cutlery and posh food.
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