nick
Answer
the question is not very clear. do need advise how to set up a table for a sit down dinner.
stand up buffet
cocktail reception
in a fine dining room
in a fast food restaurant
in a (for instance) italian restaurant
table set up for a buffet.
be more specific and i can help you
the question is not very clear. do need advise how to set up a table for a sit down dinner.
stand up buffet
cocktail reception
in a fine dining room
in a fast food restaurant
in a (for instance) italian restaurant
table set up for a buffet.
be more specific and i can help you
anybody got any good recipes for an easter dinner party?
mum of 2
all recipes welcome as there will be quite a lot of kids aswell as 15 adults
Answer
Easter Dinner
Hereâs my interpretation of Easter Dinner
Prime Rib
For roast:
1 [4 rib] prime rib roast with ribs [sometimes called standing rib roast; 9 to 10 lb]
1/2 oz dried porcini mushrooms, ground to a powder in a blender
1 tablespoon kosher salt
3/4 teaspoon black pepper
For sauce:
2 small onions [1 left unpeeled and halved lengthwise, and 1 peeled and chopped]
6 tablespoons unsalted butter
3 large shallots, chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, smashed
1 tablespoon tomato paste
2 sprigs parsley
1 sprig fresh thyme
1 Turkish bay leaf
4 black peppercorns
1 [750 ml] bottle dry red wine such as a good-quality Côtes du Rhône
1/2 oz dried porcini mushrooms
2 cups boiling-hot water
2/3 cup veal demi-glace
1/2 teaspoon salt
Special equipment: an instant-read thermometer
Cook roast:
Let roast stand at room temperature 1 hour.
Put oven rack in middle position and preheat oven to 450°. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350° and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. [Internal temperature of meat will rise to 130° for medium-rare].
Prepare sauce while meat comes to room temperature and roasts:
Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
While wine reduces, soak porcini in boiling-hot water [2 cups] in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
Slice roast across the grain and serve with sauce on the side.
Cooks' notes:
⢠Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using.
⢠Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
Popovers
I developed this recipe without a popover form pan, so even if you donât own one, you
can make these light and airy popovers in a regular muffin tin.
Ingredients
1 cup sifted flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover or muffin pan
Method
Heat oven to 450°
Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. Heat a six-cup popover pan or six 2/3 cup custard cups or nine 1/2 cup muffin
tins for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter.
Bake the popovers in the middle of the 450°. oven for 20 minutes, reduce the heat to 375°., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
Garlic Sautéed Broccolini
Ingredients
2 lb Broccolini [sometimes called baby broccoli] ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup chicken broth [low - fat and/or low - sodium recommended]
Method
Cook Broccolini in a large pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes.
Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.
Limoncello Cheesecake Squares
Ingredients
butter, for the pan
8 ounces purchased biscotti
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest
1 12 ounce container fresh whole milk ricotta, drained, at room temperature
2 8 ounce packages Mascarpone, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur [see Bakerâs Note]
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
Method
Preheat the oven to 350°
Butter the bottom of a 9 x 9 x 2 baking pan. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom [not up the side] of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour [the cake will become firm when it cools].
Transfer the cake to a rack; cool 1 hour. Cover and refrigerate until the cheesecake is cold and firm, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
Bakerâs Note: Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If Limoncello is unavailable, make your own!
Limoncello
Ingredients
10 lemons
1 750 ml bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Method
Use a vegetable peeler to remove the peel from the lemons in long strips [reserve the lemons for another use]. Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2 quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Easter Dinner
Hereâs my interpretation of Easter Dinner
Prime Rib
For roast:
1 [4 rib] prime rib roast with ribs [sometimes called standing rib roast; 9 to 10 lb]
1/2 oz dried porcini mushrooms, ground to a powder in a blender
1 tablespoon kosher salt
3/4 teaspoon black pepper
For sauce:
2 small onions [1 left unpeeled and halved lengthwise, and 1 peeled and chopped]
6 tablespoons unsalted butter
3 large shallots, chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, smashed
1 tablespoon tomato paste
2 sprigs parsley
1 sprig fresh thyme
1 Turkish bay leaf
4 black peppercorns
1 [750 ml] bottle dry red wine such as a good-quality Côtes du Rhône
1/2 oz dried porcini mushrooms
2 cups boiling-hot water
2/3 cup veal demi-glace
1/2 teaspoon salt
Special equipment: an instant-read thermometer
Cook roast:
Let roast stand at room temperature 1 hour.
Put oven rack in middle position and preheat oven to 450°. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350° and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. [Internal temperature of meat will rise to 130° for medium-rare].
Prepare sauce while meat comes to room temperature and roasts:
Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
While wine reduces, soak porcini in boiling-hot water [2 cups] in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
Slice roast across the grain and serve with sauce on the side.
Cooks' notes:
⢠Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using.
⢠Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
Popovers
I developed this recipe without a popover form pan, so even if you donât own one, you
can make these light and airy popovers in a regular muffin tin.
Ingredients
1 cup sifted flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover or muffin pan
Method
Heat oven to 450°
Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. Heat a six-cup popover pan or six 2/3 cup custard cups or nine 1/2 cup muffin
tins for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter.
Bake the popovers in the middle of the 450°. oven for 20 minutes, reduce the heat to 375°., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
Garlic Sautéed Broccolini
Ingredients
2 lb Broccolini [sometimes called baby broccoli] ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup chicken broth [low - fat and/or low - sodium recommended]
Method
Cook Broccolini in a large pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes.
Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.
Limoncello Cheesecake Squares
Ingredients
butter, for the pan
8 ounces purchased biscotti
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest
1 12 ounce container fresh whole milk ricotta, drained, at room temperature
2 8 ounce packages Mascarpone, at room temperature
1 1/4 cups sugar
1/2 cup limoncello liqueur [see Bakerâs Note]
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
Method
Preheat the oven to 350°
Butter the bottom of a 9 x 9 x 2 baking pan. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom [not up the side] of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour [the cake will become firm when it cools].
Transfer the cake to a rack; cool 1 hour. Cover and refrigerate until the cheesecake is cold and firm, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
Bakerâs Note: Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If Limoncello is unavailable, make your own!
Limoncello
Ingredients
10 lemons
1 750 ml bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Method
Use a vegetable peeler to remove the peel from the lemons in long strips [reserve the lemons for another use]. Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2 quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
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