Need menu help with challenging group dinner--numerous dietary restrictions

M

monj

Well-known member
Hosting a dinner party this weekend with many challenging dietary requirements

Especially looking for elegant vegetable sides

On the “no fly” list—no shellfish, no alcohol (in cooking) no pork, prosciutto etc

One vegetarian/pescatarian

All are “health nuts” who won’t eat anything creamy/cheesy

4 kids

8 adults

What to serve?

Here’s the menu so far

Appetizers with drinks

Antipasto Skewers: (mozzarella/sundried/artichoke with balsamic glaze)

Pickled Asparagus spears

Olives

Sun dried tomato Palmiers

White cheddar scallion cheese puffs

Parsnip chips

Mini mac and cheese (for the kids)

First course

Mushroom tart

Main

Filet mignon (what type of sauce—can’t use the fabulous Port T&T reduction)

Chilean sea bass/green pea sauce

Sweet potato galette

Wild rice pilaf?

String beans (boring)

Vegetable napoleons (?)

Kids: creamy beefaroni

Dessert: Balzano Apple cake and whatever guests bring

TIA!!

M

 
I don't think the green beans are boring if you blanch them, French them in the cuisinart and saute

in butter just before serving. S&P of course.

 
Here's an alcohol-free version

4 Filet Mignon Steaks
1 Onion
3 tbstp. Dion Mustard
a few drops Worchester Sauce
2/4 Orange Juice (ya got me...this is directly from the website recipe. Juice from 2 to 4 oranges??? 2/4 = 1/2 = 1/2 C orange juice...I know I know, that's a syntax stretch...)
Salt and Pepper
3 tbsp. Butter
Cream
Fresh Parsley

Slice the Onion in big rings. Season the Meat with salt and pepper. Take a good Skillet and heat the butter, when it turns brown add the onion rings. Cook for about 1 minute. Add the Filet Steaks and sear them rapidly at both sides. Cook for 2 - 3 minutes until medium rare. And put them on a serving plate.

Add the Orange Juice, Mustards and Worchester sauce to the Butter Onion mixture. And stir for about a minute. Add the cup of cream and stir for an other minute.

Pour the sauce over the Filet Steaks and decorate with the parsley.

To have your mignon serve as an enjoyable main course for your entire meal, make sure that the sauce in not too heavy. And next to salad and potatoes you can serve French bread on the side.

You will not believe just how many recipes variation you can make and have your mignon sauce will work perfectly with any filet mignon cut or filet mignon roast. Try adding some new seasonings that you have never tried before to your favorite mignon sauce recipe.

You are sure to enjoy any file mignon cut when you begin to use a mignon sauce recipe. Your family will also enjoy the new flavor that the mignon sauce recipe adds to your steak.

http://www.steaks-guide.com/article-pages/recipes/a_filet_mignon_sauce_can_enhance.php

 
Some sort of flavored butter with the steak? Maybe garlic-parsley-mustard.

If the non-alcohol users wouldn't be offended you could also make a pan sauce with wine to serve on the side.

I like to pair green beans and carrots on the same platter for color. Cut the carrots in a similar thickness to the green beans and braise separately--they're easy to do ahead of time. Some pearl onions would be nice too. Or you could search Cathy's posts for instructions on green bean bundles steamed in carrot rounds.

 
We roasted our green beans at Thanksgiving and mmmmm.

Tossed 1 1/2 pounds of green beans, trimmed, with olive oil, salt, pepper and fresh thyme. Spread single layer on a cookie sheet. Roast at 350 for about 15 minutes, giving a toss about halfway thru.

 
just browned butter and toasted almonds can fancy them up. might be dated, but they always get raves

 
I don't think green beans are boring either. Blanch and shock in ice water (this can be done earlier

in the day)....then before serving just heat some olive oil, add some chopped garlic, then toss in the green beans to heat and coat with the garlicky olive oil...add salt and pepper to taste. Simple and delicious and would make a nice veggie side to your menu.

 
Citrus Green Bean Salad from T&T:

CITRUS GREEN BEAN SALAD - Adapted Recipe

INGREDIENTS:

2 pounds green beans, cut in half

Dressing:
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 tsp creamy Dijon mustard
6 Tbsp extra virgin olive oil
1/2 cup finely chopped red onion
Salt, a few pinches, or to taste
Freshly ground pepper, to taste

DIRECTIONS:

Steam the green beans until crisp-tender, then cool to room temperature.

In a medium stainless steel mixing bowl, whisk together all the dressing ingredients, except the oil, then gradually whisk in the oil. (Or in jar with a tight fitting lid, shake together dressing ingredients).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Adapted from cooksrecipes.com

 
Parmesan Green Beans:

Parmesan Green Beans

INGREDIENTS:
1 lb green beans
1 1/2 tablespoons extra virgin olive oil
3 large cloves garlic, crushed and finely chopped
salt and freshly ground black pepper, to taste
1/4 cup grated Parmigiano Reggiano

DIRECTIONS:
1. Trim green beans, and steam until crisp/tender.
2. Heat oil in skillet over medium heat.
3. Add garlic and cook until soft.
4. Toss with green beans until just heated through. Add salt and pepper to taste. Add cheese and toss well.
5. Serve immediately.

Makes: 4 servings

adapted from unknown source

 
I seem to have struck a chord dissing green beans-- thanks for making me revisit/recant smileys/smile.gif

 
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