Inspired by Richard's dinner party photos, what are your "go to" recipes for entertaining?

Bittersweet Chocolate Terrine with Cognac Ice Cream & Hazelnut Prailine

Bittersweet Chocolate Terrine
Addapted from Claudia Flemming by Dana Cree

4-cup loaf pan lined neatly with foil
1 shallow oven proof dish

1/3 cup cream
8 oz bittersweet chocolate, chopped fine
1 shot of espresso (or 1 tbsp instant espresso
dissolved in 1 1/2 tbsp hot water)
2 eggs
1 yolk
1/4 cup sugar



preheat the oven to 325

1. This might seem funny, but trust me. Place the 3 eggs (one for yolks) in a bowl and cover with hot water. They need to be warm when whipped for maximum volume.

2. Whip the cream to soft peaks and keep cold

3. Melt the chocolate and espresso over a double
boiler. Let it sit undisturbed until most of the
chocolate appears melted. Then stir until the mixture is even. Because of the liquid espresso, it will thicken like a ganache. Remove from the double boiler and keep in a warm place.

4. Crack the warm eggs in the bowl, separating one yolk. Add the sugar and whisk until combined. Check the temperature with your finger. If it feels cool, then warm the mixture over the same double boiler you melted the chocolate in, whisking constantly to avoid any curdling. This should only take a minute. You just want it warm to the touch, not hot.

5. Whip the eggs on high for 5 minutes, until tripled in volume.

6. Fold 1/3 of the eggs into the chocolate, mixing until even. Fold half of the remaining eggs into the chocolate until even, and again with the last half of
the eggs.

7. Fold in the softly whipped cream.

8. Pour the mixture into the prepared pan and cover with foil. Pierce the foil in 8 places to create steam
vents.

9. Put the loaf pan into the larger pan and set on the middle rack of your preheated oven. Add hot water to the outer pan until it is half way up the sides of the loaf pan. Bake for 20 minutes.

10. Remove from the oven and lift the foil to release steam. Cover with the foil and return to the oven and bake for 25 minutes more. Turn the pan so the side that was facing the front of the oven is now facing the back to ensure it cooks evenly.

11. Remove from the oven and check for doneness. It should still wiggle a little, but look set on the top. Look at the center, it shouldn't be glossy and wet looking any more. Bake in 5 minute intervals until this is achieved.

12. When done, remove the foil and take the loaf pan out of the water bath. Cool on a wire rack at room temperature for 2 hours. Cover and transfer to the refrigerator and let set over night, or for at least 4 hours.

13. To serve, lift the foil liner out of the pan. Peel the foil down carefully, just past the top of the terrine. Cover with a cutting board or plate and flip upside down. Peel the foil away and slice with a hot knife.



Rum Ice Cream
Chez Panisse Desserts, Lindsey Remolif Shere

Note: If you don't have dark rum on hand, it's also very good with cognac.

Makes 1 quart

1 cup milk
2 cups whipping cream
2/3 cup sugar
6 egg yolks
1/4 cup dark rum

Heat the milk, cream, and sugar in a non-corroding saucepan. Whisk the egg yolks just enough to mix them and whisk in some of the hot mixture. Return to the pan and cook over low heat, stirring contstantly, until the mixture coats the spoon. Strain into a container and chill. Add the rum, taste, and add a little more if necessary. Freeze according to the instructions with your ice cream maker.

For the Hazelnut Praline

1 cup sugar
1 cup toasted, skinned hazelnuts

1. Turn the sugar into caramel. Use any method you are comfortable with, but here is my method. In a heavy bottomed pan, melt 2 tbsp sugar over high heat. When the sugar begins to take on color, stir with a heat proof spatula or wooden spoon until even. Add another 2 tbsp sugar and stir until mixed, melted, and the caramel looks amber and clear again. Continue doing this until all the sugar is mixed in and caramelized. If the sugar begins to take on too much color, remove from heat and stir in more sugar. Turn the heat down and return to the process over the heat. Make sure the sugar is dissolved before adding more.

2. When sugar reaches caramel, stir in the hazelnuts. Mix quickly, coating them evenly, and turn out onto parchment, or a silpat. Or if you don't have either, a lightly buttered pan. Let the praline cool for half an hour.

3. To crush praline, put in a large zip lock bag and break up with a rolling pin or the back of a pan. Stop when the nuts are broken and much of the sugar is crushed.

 
Tres Leches Cake

This has been changed and honed to perfection - so any other links you find on this board, ignore!! This is the latest & greatest by far smileys/smile.gif

Jane’s Tres Leches Cake

For cake:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
6 eggs separated
1 1/4 cups sugar
1 teaspoon vanilla

For tres leches sauce:
1 can (12 oz.) evaporated goat milk (we don’t like this so I use regular evaporated milk)
6 tablespoons granulated sugar
2 tablespoons corn syrup
1 stick cinnamon (about 2 in. piece)
1/8 teaspoon baking soda mixed with 2 tsp. water
3 cardamom pods
1 1/4 cups whipping cream
2/3 cup canned sweetened condensed milk (freeze the rest…. It lasts a long time frozen)

For filling and frosting:
1 1/2 tablespoons granulated sugar
2 cups whipping cream
2 teaspoons vanilla
1/2 cup powdered sugar

1. Preheat oven to 350°; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 in. deep) with removable rim (springform pan works well); set aside.

2. Make cake: Whisk flour and baking powder together. In bowl, beat whites until soft peaks form. Slowly add 1/4 C of sugar, until stiff peaks form. In seperate bowl, beat yolks with remaining 1 C sugar and van until thickened, about 3 min. Fold in whites, then flour mixture. Pour batter into pan. Bake for 38 min or until top springs back when pressed. Cool in pan for 10 to 15 min.

3. Make tres leches sauce: While cake is baking, make sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk (evap milk), sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes. Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm. (note: this can be made the day ahead then reheated before using)

4. With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.

5. Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.

6. Make filling: In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.

7. Scoop about 1-1/3 cups whipped cream onto cake bottom and spread level to edge. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours (or up to 3 days). Cover and chill remaining tres leches sauce.

8. Uncover cake and decorate with raspberries or sliced strawberries. Serve with remaining tres leches sauce.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/0893_tres_leches_cake.jpg

 
Honestly though dinner part normally means try something new to me.

I think most folks like to serve something they've perfected first, but I like to go rouge and try something for the first time (that has good reviews mind you). Never yet had to order pizza. smileys/smile.gif

 
Veg: Stuffed mushrooms from Lidia Bastianich

This recipe is from Lidia Bastianich. These stuffed mushrooms are so easy to make and best of all - they taste great!

Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. Originally, this recipe contained a lot more olive oil and butter, but I have choosen to cut back because I don't like my food too fatty.

Ingredients
24 cremini mushrooms, with caps about
1-1/2 inches in diameter
2 tablespoons extra virgin olive oil + 1 tbs butter
1/2 cup finely chopped scallions
1/2 cup finely chopped bell peppers
1/2 coarse breadcrumbs
1/2 cup grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh Italian parsley salt fresh ground black pepper
2 tablespoons butter to grease the pan
1/2 cup vegetable stock
1/4 cup dry white wine (optional)

Directions
Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine. Heat 2 tablespoons olive oil + 1 tbs butter in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.

Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms. Grease a 12 x 18-inch low-sided baking pan with the butter. Arrange the mushrooms side by side in the pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.

Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

 
Veg: Deviled eggs (I told you I like to stuff things smileys/wink.gif

Go ahead and laugh, because these eggs ARE old fashioned but as you know - sometimes old fashion dishes bounce back and my friends love these eggs.

They are simple, easy to make and taste wonderful. I top some with red caviar, some with black caviar, some with chopped capers and I leave some just plain. I like the combination of colors on the platter.

Makes 24 Deviled Eggs

Ingredients:
12 Large Eggs
1 Tablespoon Salt for egg water
1 ¼ teaspoon Salt for the filling
3 Medium Shallots – Finely Minced
2 Tablespoons Sweet Butter
½ Cup Sour Cream
1/3 Cup Hellmans Mayonnaise
1/8 Teaspoon Cayenne Pepper or Sweet Paprika
¼ Cups Chives – Finely Chopped
The Zest of 3 Lemon – Finely Grated
2 oz Red Salmon Caviar
2 oz Hackleback Caviar
2 oz capers, chopped

(Omit caviar if you want to make this dish all vegetarian!)

1. Place the eggs in a sauce pan* and cover with cold water and add one tablespoon of salt. Bring water to a full boil – turn heat down and boil for one minute. Turn off heat and allow eggs to stay in pan for 15 minutes. Rinse eggs in cold water for 5 minutes. Peel the eggs under cold running water.

(* I cook my eggs in my egg cooker. I tend to over boil my eggs when I use a pot, so hence the cooker.)

2. Cut eggs in half lengthwise. Put yolks in a bowl. Put whites on a plate and place in the refrigerator for one hour.

3. Sauté the minced shallots in butter until tender – about 3 minutes. Set aside to cool.

4. Mash yolks with a fork – add sour cream, mayonnaise, 1 ¼ teaspoon salt and the cayenne pepper (or sweet paprika it you don’t want the spice of the cayenne). Whisk until well blended – add sautéed shallots.

5. Fill the whites with yolk mixture – fill with enough to make a mound. Sprinkle each with the chopped chives and lemon zest.

6. When ready to serve spoon caviar and capers onto the center of the filling mound.

 
No laughing here! Everyone loves deviled eggs, and I've never seen them left over.

The look of recognition and joy on peoples face when they see a platter of stuffed eggs is so gratifying.

 
Sally OH turkey divan (I often used Ina Garten chicken breasts instead of turkey), a mixed green

salad with pears,bacon, blue cheese and shallot vinegarette, and a clementine cake with whipped cream for dessert

 
These sound wonderful Eva.

I am going to a party on Saturday night and I think I will bring these. The blue cheese and crab eggs that Richard mentioned below sound great too. We love deviled eggs.

 
Maria, I usually do that too! No guts, no glory : )

And sometimes i don't even know what I'm serving until the dinner lands on the table. LOL There are so many possibilities to branch out on as I cook.

 
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