Dinner Party Menu

I recently hosted (not catered) a small dinner party of 5 for my dear friend’s birthday. She has some strict food likes/dislikes as well as food allergies, so taking that all into consideration, I wanted to do something fun for her. Not wanting to be stuck in the kitchen when my guests were there, I needed to think of things that could be prepared ahead of time and/or could be finished quickly or reheated right before people arrive.

APPETIZERS

• Kale chips: Made the morning of the party: washed and dried well, flat kale leaves (no stalks!) tossed with olive oil, salt and pepper. Baked in one layer on low heat for a long time. Light, airy, crispy and salty. A great starter and conversation piece as they were served standing upright in a tall glass. *Caution*: Tough to eat in mixed company as they tend to get stuck in your teeth. Have toothpicks handy.

• Grandma’s Swedish Meatballs: Ok, so this was my version of Grandma’s recipe. And, frankly, they’re not classic Swedish meatballs, which are often in a cream sauce. These are actually sweet and sour meatballs. (I never did understand why she called them 'Swedish') My guests do not eat ‘beast’ so I used ground turkey. Earlier in the day I made a basic meatball recipe (ground turkey, breadcrumbs, egg), formed them into tiny, single bite size meatballs. Baked in a 400 degree oven for about 15 minutes then transferred to a crock pot where the sauce was already waiting. Crock pot on low, these were ready and waiting for us once the party started 5 hours later. These were a huge hit.

• Cheese and Crackers: Yes, it’s more than ok to take some help from the store when having a party. 3 different cheese in varying textures and flavors – stinky, creamy, aged, etc. The plate was garnished with a mixture of dried fruit. *Note*: One of the smellier hard cheeses on the plate wound up in a little of the sweet and sour sauce on my plate. A delicious accident!

SALAD

Fresh baby spinach, dried cranberries and candied walnuts in a pomegranate vinaigrette.

Candied Walnuts
1 cup walnut pieces
¼ cup superfine sugar
Place both the walnuts and sugar in a dry, non-stick pan over medium heat. Stir constantly with a wooden spoon or silicone spatula until sugar has melted and walnuts are coated. Do not let burn.

MAIN COURSE

Chicken Pot Pie with a puff pastry crust (specific request by the birthday girl)

DESSERT

A giant cupcake-cake made by the same friend who made the chef’s hat cake to the left. We make a great team!

Zephyr Pie

They found out I cook... uh oh. We know what happens when a chef is expected to cook or "bring something." Now I need to figure out how to feed 16 people after a full day of Spring Skiing in Tahoe. After letting the ideas stew for awhile (yes, that pun was intended), this recipe came to me in a dream.

Along with mini crab cakes with remoulade and Beef Bourguignon with buttered noodles, I made the following Zephyr Pie* recipe.

Feel free to personalize the recipe. Instead of artichoke hearts, chicken and sundried tomatoes, add sausage and peppers or mushrooms and onions or anchovies and capers. Whatever your heart (or your stomach) desires!

The final result will be a cross between a pizza pot pie and an upside down pizza.


Zephyr Pie recipe:

2 Tbs. Olive Oil
1 lb. Chicken (boneless/skiness) breast, cut into 1" pieces
2 cloves garlic, minced
2 tsp dried basil
2 cans diced tomatoes (14 oz)
2 cans tomato sauce (4 oz)
1 can artichoke hearts in water, drained and chopped (14 oz can)
1/2 cup sundried tomatoes, chopped
1/2 cup Kalamata olives, pitted and chopped
16 oz mozzarella cheese, shredded
2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, grated or shredded

Pre-heat oven to 400°F
Heat olive oil in large skillet with high sides over medium high heat.
Add chicken and cook until browned and cooked through
Add garlic and cook until fragrant but do not let brown
Add tomatoes, tomato sauce and basil. Let simmer for ~ 3 minutes. Add salt and pepper to taste.
Remove from heat.
Stir in sundried tomatoes, olives and artichoke hearts
Pour chicken mixture into a 9x13 baking dish
Sprinkle Mozzarella cheese on top of the chicken mixture.
In a separate bowl, combine eggs, milk and flour until just combined with no lumps
Pour batter over the mozzarella cheese
Sprinkle the parmesan cheese over the top

Bake ~20-25 minutes until crust is lightly browned.

Feeds 4-6 people with a side salad or more if it's part of a larger menu. It doubles or triples easily to feed a large crowd.

* named for Zephyr Cove near Lake Tahoe