This weekend, I finally did something I've wanted to do for some time now: I hosted a dinner party for friends. I broke the cardinal rule of hostessing in doing so, according to all of the articles I obsessively read in preparation. What was my crime? I served a series of recipes that I had never tried before. This is apparently a big no-no, but it was a risk I was willing to take. (After all, am I really going to make a multi-course meal and buy unusual ingredients to serve just my husband and I? Probably not.)
Speaking of my husband, he assisted me as an excellent sous-chef and there was something wonderful about putting together something so cool together. The menu was Thai-themed and some recipes came out better than others, but overall it was a great time with fun people and lots of laughs. I can't wait to host my next one! Here are some pictures of a few of the dishes, and a recipe for the pie, which was probably my favorite of all the new dishes I tried. To my guests, I had a blast, and hope you didn't mind being my guinea pigs!
Speaking of my husband, he assisted me as an excellent sous-chef and there was something wonderful about putting together something so cool together. The menu was Thai-themed and some recipes came out better than others, but overall it was a great time with fun people and lots of laughs. I can't wait to host my next one! Here are some pictures of a few of the dishes, and a recipe for the pie, which was probably my favorite of all the new dishes I tried. To my guests, I had a blast, and hope you didn't mind being my guinea pigs!
The table setting
Close up on a table setting, with name cards!
Chicken Satay, grilled in a peanut sauce 
Tangy Cucumber Salad
Fresh Pineapple, Coconut and Macadamia Nut Pie
1 refrigerated pie crust (half of 15-oz package), room temperature
3 c. ½ inch pieces of fresh pineapple, well-drained
2/3 c. sugar
¼ c. all purpose flour
1/8 tsp. salt
3 eggs, beaten to blend
¼ c. (1/2 stick) unsalted butter, melted
½ c. sweetened flaked coconut
1/3 c. chopped macadamia nuts
Preheat oven to 325F. Flatten crust on lightly floured surface; press seams together if necessary. Fit into 9-inch diameter glass pie dish; crimp edges.
Arrange pineapple in crust. Combine sugar, flour, and salt in medium bowl. Add eggs and butter and blend well. Pour batter evenly over pineapple. Sprinkle coconut and macadamia nuts over and press lightly into batter. Bake until light brown and center is firm to touch, about 1 hour 15 minutes. Transfer to rack and cool completely. (8 servings)
Looks and sounds fabulous. My parents love throwing dinner parties, and they have recently discovered a love for small plate dinners... It's a fun easy way to put something small and schmancy-looking on a plate... If you are wanting ideas for future parties. The table looked great too! I Love your passion for this stuff!
ReplyDeleteAmazing! Chris loved the Cucumber salad. He was raving about it the minute we left your apartment. Foodies unite!
ReplyDeleteSmall plate dinners - interesting idea! Thanks, I'll keep that in mind! And Tiffany, I made sure the salad was lettuce free with Chris in mind. :-)
ReplyDeleteLooks sweet! When do we get to be your guinea pigs? :)
ReplyDeleteWhenever you guys are in town! :-)
ReplyDelete