Seeking inspiration for a meal for 12

M

monj

Well-known member
Thinking about fish, but a little daunted by the group size and unsure if all eat fish. Toying with trying the rolled turkey breast posted a while ago. I'm coming off a bad dinner last weekend where I made polenta and NO ONE ate it. A T&T (for me)chicken and peppers, barely eaten. Green beans were the biggest hit, so I am traumatized to make another meal for a group. Any advice?

I'm probably good with vegetables (creamy zucchini and glazed carrots)

fingerling potatoes. Just need a meat/fish entree. No mexican. TIA!!

 
Chicken Cordon Bleue is formal and most people enjoy it ~ try with a side dish of augraten potatos

Menu:

Salad and or homemade soup ~ French Onion maybe

Chicken Cordon Bleue

Augraten potato's

French Bread

Dessert:

Bavarian Apple Tort or French Silk Pie

Seems like a French Cuisine.

I have a recipe for chicken cordon Bleue if you wish I'll post it for you ~ I may have posted it. And I have a recipe for French onion soup and french bread if you want me to post it let me know ~ I may have posted the french onion soup too

For a dinner of 12 I think this would be appealing ~ little work ~ but only in the preparation of the chicken cordon bleue ~ I made them ahead in the mid morning and refrigerated them until time to cook (same day)

I think this is appropriate for a formal meal of 12

 
How about Chicken Marbella? Easy, make-ahead, and delish.

Chicken Marbella

From the Silver Palate Cookbook

* 4 chickens, 2 1/2 lb. each, quartered
* 1 head of garlic, pureed
* 1/4 c dried oregano
* salt and pepper to taste
* 1/2 c red wine vinegar
* 1/2 c olive oil
* 1 c pitted prunes
* 1/2 c Spanish green olives
* 1/2 c capers with a bit of juice
* 6 bay leaves
* 1 c brown sugar
* 1 c white wine
* 1/4 c chopped parsley

Combine all ingredients except brown sugar and white wine, and marinate overnight.

Arrange chicken in pan, spoon marinade over, and sprinkle with brown sugar and wine.

Bake 50-60 min at 350 degrees, basting often.

Remove from oven, sprinkle with parsley and Enjoy!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=7984

 
EASY stuffed chicken breasts

I created this years ago after having something similar at a bridal luncheon and I just do these as few or many as you need. They always get rave reviews.

1) Pound a chicken breast out to get it as even thickeness as you can.
2) Place a piece of any kind of nice thin ham you like in the center along with a piece of emmenthaler or gruyere cheese and roll up sort of tucking in like an eggroll as you can. Wrap with a piece of pancetta or bacon and secure with a toothpick. (You can brown off slightly if you would like for appearance or to cut baking time slightly.)
3) Place in a baking dish.
4) Saute sliced mushrooms and some shallots until nicely carmelized. Remove from pan.
5) Make a roux with any oil left in pan and add oil/butter as needed. Cook on low for about 10 minutes to cook and remove raw taste but do not color.
6) Add about 50/50 chicken stock and heavy cream to make a sauce. Add a couple of tablespoons of sherry and add mushrooms and shallots back. You want a rather thin sauce - not too thick.
7)Pour over chicken and bake until chicken is done through.

Serve over rice.
Holds well.

 
Chicken Breasts Lombardy - Can be made ahead

Here's my go-to dish for company. I recently made it for a dinner for 12. It was a big hit.


* Exported from MasterCook *

Chicken Breasts Lombardy

Amount Measure Ingredient -- Preparation Method

6 chicken breasts -- skinned and boned
1/4 cup flour
4 tablespoons butter
salt
pepper
1 cup mushrooms -- sliced
1/2 cup vermouth
1/4 cup chicken broth
1/2 cup mozzarella or monterey jack cheese -- shredded
1/4 cup parmesan cheese -- grated

Place each piece of chicken between 2 sheets of wax paper, and flatten with mallet. Dredge lightly with flour. Saute in butter until golden brown. Place in greased 13 x 9 in. baking dish. Sprinkle with salt and pepper.

Saute mushrooms in 2 tbsp. butter. Sprinkle over chicken.

Stir wine and chicken stock into drippings in skillet. Simmer 10 min. Spoon over chicken.

Combine cheeses and sprinkle over chicken. (Can be prepared ahead to this point. Cover and refrigerate until ready to bake.)

Bake at 450 degrees for 10 to 12 min. Place under broiler l to 2 mi. until lightly browned. Serve with rice.



Source:
"Southern Living 1982"
- - - - - - - - - - - - - - - - - - -


NOTES : Good company dish. If serving for a party, cut chicken into smaller pieces.

 
7 C's Chicken

7 C's Chicken

serves 8
Ingredients:

8 skinned and boned chicken breast halves
1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
3 tsp. ground cloves
½ cup currants
cognac
1/2 pint heavy cream
cashews

Advance Preparation:

cover currants with cognac and steep for several hours or overnight
rub spices into chicken pieces and let sit for one hour or overnight in refrigerator

dredge chicken cutlets in flour; set aside for a few minutes and dredge again
saute in butter over medium heat

Final Preparation:

if chicken has had time to cool, return to skillet and reheat in butter
pour currants and cognac over chicken - flame
pour heavy cream over chicken and heat over low heat to keep cream from boiling
garnish with cashews

serve over orzo or other small pasta such as stelle

 
Ah, I'm feeling better, and inspired again smileys/wink.gif Now to choose among all the great sugg's.Thanks all!!

 
You could make cornish game hens..

Cornish hens always seem a bit more elegant than chicken. You can ask the butcher to split them for you. He can even do it while they are frozen - just remember to remove the giblet package.

This recipe appeared in an old Bon Appetit in an article on dates. It's different, easy to do, and always a hit. Plus you make it the day ahead.

MOROCCAN CORNISH GAME HENS

1 large orange -- thinly sliced
2 Cornish game hens -- cut lengthwise in
half
6 Tbs chopped fresh cilantro
8 garlic cloves -- finely chopped
1 1/2 tsp ground cumin
1/2 C tawny Port
1/4 C olive oil
1/4 C balsamic vinegar or red wine vinegar
2 Tbs honey
20 whole pitted dates
10 large pitted green olives

Arrange orange slices in bottom of 9x13 glass baking dish. Top with game hens.

Mix 4 Tbs fresh cilantro, chopped garlic and 1 1/4 tsp cumin in bowl. Rub mixture all over hens.

Whisk Tawny Port, oil, vinegar and honey in a small bowl. Pour over hens.

Tuck dates and olives between hens. Season with salt and pepper.
Cover and refrigerate at least 12 hours or overnight, turning hens once.
Preheat oven to 375 degrees.
Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
Transfer hens, dates and olives to platter and cover to keep warm; discard orange slices. Pour pan juices into heavy small saucepan. Add remaining 1/4 tsp cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper.

Spoon some sauce over hens. Sprinkle with remaining 2 Tbs chopped cilantro and garnish with extra orange slices. Serve, passing remaining sauce separately.


Note: This recipe is easy to double or triple. Just be sure you use plenty of dates and olives, because they taste wonderful.

 
Julia's favorite chicken Chicken Ragout and onions in Red Wine

I got this off of Good Morning America about 13 years ago when Julia Child's was on. Make it all the time and people think i've cooked all day. I can't post a link yet, but google julia's favorite chicken and it will come up abc news. It is the ragout of chicken in red wine. I make it for two all the time by just using 2 split chicken breasts with bone in. I use about 3/4 cups wine. I also throw in mushrooms and red pepper if available in the fridge when i brown the onions. I think they left out the onion in the recipe (even though it is chicken and onions. I just brown one onion for two people. I serve it with noodles. Wonderful. I lick the plate with French Bread. You could even make it ahead and thicken it when you serve it. I think it is better the second day. Improvise, the recipe is wonderful with most anything veggie thrown in. It goes really well with the New York times bread that you make overnight and don't have to kneed and is cooked in a dutch oven.

 
hey meryl

I guess I was confused, I thought the rules said you couldn't post a link until you had been on the site awhile. I guess that meant personal links. You are sweet. Lindy.

 
Hey Lindy, you're right - it only applies to personal links. Glad to help. smileys/smile.gif

 
Oh Yum Missy! We just finished eating this. Really good! I felt like it

needed some kind of herb so went out and cut some parsley and a tiny bit of tarragon. John absolutely loved this! Great, Easy recipe...Thanks

 
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