Nothing is as wonderful as Friends enjoying our
eclectic dinner parties and soirees...
Rule one: ALWAYS HAVE YOUR GUESTS DRESS FOR A THEME -
Candlelight plays well with Vintage Clothing!
Candlelight plays well with Vintage Clothing!
Here are a few of Our favorite Party Menus and recipes:
Chestnut House Menu Cards:
This was a fun dinner party for 35
based on the final meal served on the Titanic.
spring
THIS IS ONE OF MY FAVORITE RECIPES.....IT IS ADAPTED FROM THE TITANIC COOKBOOK. REFRESHING, AND A VERY FUN SEA FOAM GREEN COLOR.
MINTED GREEN PEA TIMBALES
1 TBSP SALT
4 CUPS FROZEN PEAS
2 1/2 TBSP CHOPPED FRESH MINT
1/4 TSP GRANULATED SUGAR
1/4 TSP PEPPER
3 EGG WHITES
1/2 CUP WHIPPING CREAM
FRESH MINT SPRIGS
CREME FRAICHE (I prefer Mexican sour cream)
PREHEAT OVEN 350.
BOIL WATER IN LARGE PAN WITH ALL THE SALT EXCEPT 1/4 TSP. HOLD ONTO THAT FOR LATER. ADD PEAS. BLANCH TWO MINUTES. DRAIN AND RINSE IN COLD WATER.
PLACE COLD PEAS, MINT, SUGAR, REMAINING SALT, AND PEPPER IN BLENDER OR FOOD PROCESSOR; PUREE UNTIL SMOOTH. WITH YOUR MOTOR RUNNING, ADD EGG WHITES ONE AT A TIME, POUR IN CREAM AND BLEND.
DIVIDE PEA MIXTURE AMONG 6 TO 8 GREASED WITH BUTTER RAMEKINS. I LINE THE BOTTOM WITH LITTLE PARCHMENT ROUNDS. PLACE RAMEKINS IN BAKING PAN: ADD BOILING WATER, ENOUGH TO COME HALFWAY UP SIDE OF RAMEKINS. COVER WITH FOIL. PUNCTURE WITH KNIFE IN SEVERAL PLACES( AIR HOLES)
BAKE 350 FOR ABOUT 30 MINUTES
PULL OUT AND REST 2 TO 5 MINUTES
RUN KNIFE AROUND EDGE PLOP IT OUT AND REMOVE PARCHMENT.
GARNISH WITH SPRIG AND DOLLOP OF CREME.
(YOU CAN SO DOUBLE AND TRIPLE THIS RECIPE. TRUST ME I HAVE)
THIS IS ONE OF MY FAVORITE RECIPES.....IT IS ADAPTED FROM THE TITANIC COOKBOOK. REFRESHING, AND A VERY FUN SEA FOAM GREEN COLOR.
MINTED GREEN PEA TIMBALES
1 TBSP SALT
4 CUPS FROZEN PEAS
2 1/2 TBSP CHOPPED FRESH MINT
1/4 TSP GRANULATED SUGAR
1/4 TSP PEPPER
3 EGG WHITES
1/2 CUP WHIPPING CREAM
FRESH MINT SPRIGS
CREME FRAICHE (I prefer Mexican sour cream)
PREHEAT OVEN 350.
BOIL WATER IN LARGE PAN WITH ALL THE SALT EXCEPT 1/4 TSP. HOLD ONTO THAT FOR LATER. ADD PEAS. BLANCH TWO MINUTES. DRAIN AND RINSE IN COLD WATER.
PLACE COLD PEAS, MINT, SUGAR, REMAINING SALT, AND PEPPER IN BLENDER OR FOOD PROCESSOR; PUREE UNTIL SMOOTH. WITH YOUR MOTOR RUNNING, ADD EGG WHITES ONE AT A TIME, POUR IN CREAM AND BLEND.
DIVIDE PEA MIXTURE AMONG 6 TO 8 GREASED WITH BUTTER RAMEKINS. I LINE THE BOTTOM WITH LITTLE PARCHMENT ROUNDS. PLACE RAMEKINS IN BAKING PAN: ADD BOILING WATER, ENOUGH TO COME HALFWAY UP SIDE OF RAMEKINS. COVER WITH FOIL. PUNCTURE WITH KNIFE IN SEVERAL PLACES( AIR HOLES)
BAKE 350 FOR ABOUT 30 MINUTES
PULL OUT AND REST 2 TO 5 MINUTES
RUN KNIFE AROUND EDGE PLOP IT OUT AND REMOVE PARCHMENT.
GARNISH WITH SPRIG AND DOLLOP OF CREME.
(YOU CAN SO DOUBLE AND TRIPLE THIS RECIPE. TRUST ME I HAVE)
This was a simple, elegant dinner for eight.
Winter
TOMATO ASPIC RECIPE
This is an old world favorite. Lifted and redone from the Gelatin Cook Book from the turn of the century. I make this for most dinner parties. A wild course cleanser. And who doesn't love modern Jello?
INGREDIENTS:
3 1/2 envelopes unflavored gelatin
24 ounces V-8 vegetable juice
12 ounces Clamato
12 ounces Spicy Tomato Juice
1 1/2 teaspoon salt
a pinch of celery salt
ground pepper
3 tablespoons fresh lemon juice
1 1/2 tablespoon Worcestershire sauce
Tabasco, to taste (optional)
DIRECTIONS:Put gelatin in cup and add part of the V8 Juice, Clamato, and Spicy Tomato Juice. Heat remaining V8, Clamato, Spicy Tom (do NOT boil). Add gelatin to hot juice. Add seasonings. Taste to adjust seasonings. Put in refrigerator (or freezer, but watch closely) until it starts to thicken. Pour into lightly oiled individual molds or one great gelatin mold. and refrigerate until firm. (several hours). You can serve with a dollop of homemade Mayo or Mexican lime Mayo.
TOMATO ASPIC RECIPE
This is an old world favorite. Lifted and redone from the Gelatin Cook Book from the turn of the century. I make this for most dinner parties. A wild course cleanser. And who doesn't love modern Jello?
INGREDIENTS:
3 1/2 envelopes unflavored gelatin
24 ounces V-8 vegetable juice
12 ounces Clamato
12 ounces Spicy Tomato Juice
1 1/2 teaspoon salt
a pinch of celery salt
ground pepper
3 tablespoons fresh lemon juice
1 1/2 tablespoon Worcestershire sauce
Tabasco, to taste (optional)
DIRECTIONS:Put gelatin in cup and add part of the V8 Juice, Clamato, and Spicy Tomato Juice. Heat remaining V8, Clamato, Spicy Tom (do NOT boil). Add gelatin to hot juice. Add seasonings. Taste to adjust seasonings. Put in refrigerator (or freezer, but watch closely) until it starts to thicken. Pour into lightly oiled individual molds or one great gelatin mold. and refrigerate until firm. (several hours). You can serve with a dollop of homemade Mayo or Mexican lime Mayo.
Below is a dinner party for Ten.
(notice I use some of my favorite recipes over.)
Chestnut House
UNICORN Spring DINNER PARTY
21 April, 2012
- Menu -
APPETIZER
CEVICHE SHRIMP and CRAB COCKTAIL
COURSE ONE
ARTICHOKE HEART FLAT BREAD
with
TOMATO ASPIC
COURSE TWO
"LOCAL PIG CHARCUTERIE" LAMB ROAST with GORGONZOLA BUTTER
and
MINTED GREEN PEA TIMBALES
COURSE THREE
ARUGULA, ROSEMARY BACON,GOAT CHEESE, POACHED EGG SALAD
with "FARM TO MARKET" PRETZEL BREAD
DESSERT
PERSONAL MOLTEN CHOCOLATE POT
accompanied by
COFFEE and LIQUEUR
UNICORN Spring DINNER PARTY
21 April, 2012
- Menu -
APPETIZER
CEVICHE SHRIMP and CRAB COCKTAIL
COURSE ONE
ARTICHOKE HEART FLAT BREAD
with
TOMATO ASPIC
COURSE TWO
"LOCAL PIG CHARCUTERIE" LAMB ROAST with GORGONZOLA BUTTER
and
MINTED GREEN PEA TIMBALES
COURSE THREE
ARUGULA, ROSEMARY BACON,GOAT CHEESE, POACHED EGG SALAD
with "FARM TO MARKET" PRETZEL BREAD
DESSERT
PERSONAL MOLTEN CHOCOLATE POT
accompanied by
COFFEE and LIQUEUR
