Need suggestions for dinner party for crowd

[catharine]

This time I think I may have bitten off more than I can chew.

In a few weeks my law school is having their yearly ball. To make a long story short, we are having dinner at my house beforehand. The event is black-tie optional, so the dinner should be somewhat fancy.

Of course, that is the same weekend that my in-laws will be visiting, and they are what you might call high maintenance.

So I need food that 1) is appropriate for a classy dinner; 2) that can potentially be made ahead of time (crock pot would be awesome); 3) is healthy (of course); and 4) can feed a crowd (potentially up to 15 people).

I thought about doing a veggie lasagna or something, because that can be made ahead and stuck in the oven, but I worry that it might be messy and that my non-light-cooking friends might not enjoy it that much. I could do a full-fat version, but that goes against my CL mentality.

Personally I would love to make up a big batch of spicy black beans and tomatoes with rice, but that might not be as nice as I want or as classy. You know what I mean?

Any ideas (CL or not) would be greatly appreciated. I will definitely ask people to bring a dish a long, so main dishes are my primary objective.

Thanks so much.

[lorilei]

How about going with the lasagne theme, but making a lasagne with light alfredo sauce and vegetables (spinach, zucchini...)? Or even seafood (if you know everyone can/will eat it)?

[Leanne]

This is mostly b/c I just made it last night & loved it - the recipe makes 8 servings - so you could double it. The chicken francais is really good & very fancy. You can make the batter beforehand & thin the chicken beforehand too. I cooked 2 pieces at a time & put them in the oven on 200 for about 15-20 minutes while I finished cooking - they were great out of the oven. The sauce that goes on top literally takes 10 seconds to cook.

Another recipe favorite that is fancy & easy & could be assembled that afternoon is puff pastry chicken - I have no idea about fat & calories.

Here's the recipe: (make as many as you want)

chicken breast half
1 tbsp Bousin cheese (I have used garlic flavored & pepper flavored)
2-3 slices red papper
puff pastry dough (I use Peperidge Farms sheets)

thaw & roll the dough. Take a piece big enough to fold around the breast. Put the chicken on, spread cheese on the chicken, & layer on the red pepper. Fold the dough over & crimp the sides. Cook according to puff pastry directions. (This has always been enough time to cook the chicken - but I always check & make sure.)

It will take you a while to assemble 15 - but I've done it before & it's not that bad. Again, you could make them ahead of time & keep them in the fridge until ready to cook.

[Kristi]

What about a beef or pork tenderloin? CL has lots of good and easy ideas for these...

[kendra]

I recommend making two casseroles. CL has had some great ones in the past. You can go with anything from a lasagna and manicotti or go southwest with the chili cheese casserole for a crowd. If the food is presented nicely, then I think any dish can be "classy." (Well, maybe not PB&J). I would do the casserole since it would be really easy and you already sound a bit frantic. Anything you can do to prepare for your weekend beforehand will make your dinner more enjoyable. Good luck.

[catharine]

Thanks for the suggestions. Does anyone have any favorite recipies they can personally recommend?

[BarrieCov]

I have served CL's Rioja Chicken to "fancy" company. It's a little exotic even though it is done in a crockpot, and got raves. Don't have the recipe with me at work, but it should come up in a search. HTH!

[A R Price]

Chicken Marbella (from The Silver Palate cookbook) is one I have used many times for just such an occasion. The hard work is done the day before. It gets marinated in red wine vineagar, olive oil, garlic, pitted prunes I actually use an assortment of dried fruits), green olives, capers, bay leaves, then baked the next day with brown sugar/white wine mix, then sprinkled with parsley or cilatro to serve. It can be kept warm in the oven or served at room temperature. And it looks beautiful on a platter on the table or the buffet.

I serve it with cous-cous (quick) or polenta squares (also cooked ahead and warmed in the oven)...a marinated vegetable (green beans or asparagus) that I do ahead too and serve at room temperature...and a good crusty bread that I usually buy because I'm short on time.
We doin't eat a lot of desserts so usually just have sorbet, with a store bought wafer type cookie.

I prefer it to things like lasagna because it is more unusual and less messy to serve...single servings on a platter without trailing cheese. I think it would be relatively low fat.

If it appeals to you and you don't have that cookbook I would be happy to type in the recipe here for you. It is written to serve 10-12 people. It gets rave reviews whenever I serve it. Let me know if you want it.

Anne

[A R Price]

Catherine,

Here is the Chicken Marbella recipe (The Silver Palate Cookbook, 1982, Julee Rosso and Sheila Lukins)

4 chickens, 2 1/2 pounds each, quartered [I cut them up more than that]
1head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vineagar
1/2 cup olive oil
1 cup pitted prunes [I chop up assorted dried fruits because I buy it in mixed bags, the mixed flavors are good, and its prettier on the platter]
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

1. In a large bowl combine chicken quarters [pieces], garlic, oregano, pepper and coarse salt to tase, vineagar, olive oil, prunes [assorted dried fruit chopped], olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. [I turn it once or twice.]
2. Preheat oven to 350 degrees F.
3. Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes [fruit pieces], olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pany juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over the chicken.
16 pieces, 10 servings or more [as I said I cut it into smaller pieces and get more servings from it.]

Phrases in ( ) are Silver Palate notes.
Phrases in [ ] are my contributions.

If you use it I hope you enjoy it as much as we do. Good luck with your party!

Anne

[luv2cook]

I highly recommend chicken divan. You can do the chix any time you want to (i crock mine and freeze) and you *have* to make it the night before. Has broccoli and I add onion...serve with brown rice...you can easily double it, too. Awesome dish. I will post if you're interested...some of the dishes you were contemplating sounded vegetarian. This could satisfy the meat eaters in the group...

[catharine]

Yes, please post the Chicken Marbella recipe. It sounds perfect.

I am also going to look up the Rioja Chicken recipe. Thanks so much.

[Deedy]

Please post Chicken Divan - sounds like it's a good thing for company. Thanks IA!

[luv2cook]

CHICKEN DIVAN

8 chix breast halves, cooked
2 10oz pksg frozen broccoli spears (I have only ever used fresh)
1 can cream chix soup (i used healthy request)
1/2 c. sour cream (light)
1/2 c. mayo (light)
2 TBS. dry sherry
1 tsp. paprika
1 tsp. prepared mustard
1/4 tsp. curry powder

1/4 c. grated parmesan


Oven 350. Grease 13x9x2 pan. If using frozen broccoli, cook and drain (I wouldn't use frozen)

Combine chix soup through curry.
Broccoli on the bottom
half sauce
chix
other half sauce.

COVER AND REFRIGERATE OVERNIGHT. Let stand room temp for 30 before cooking for 30 min. Add Parmesan and cook 5 more. Serves 8. Serve with brown rice, and mixed baby green salad.

[catharine]

I am really excited about all of the great suggestions I have received. The rioja chicken sounds great.

Some have said that it is strongly flavored. Do you think that the picky eaters in the group will be turned off? How about for the Marbella recipe? I know I shouldn't try to please everyone, but I try anyhow.

Also, for the Rioja chicken, I have 6 quart crock pot - do you think I can easily double it?

Thanks again.



[This message has been edited by catharine (edited 02-05-2001).]

[A R Price]

Catharine,

I would not call the chicken marbella recipe a strongly flavored one...not likely to offend your picky eaters. I've had guests who were not very experimental in their eating habits and they reacted more to the polenta being something weird than the flavors in the chicken.

Anne

[CillaB]

For an excellent make ahead dessert I recommend the Tiramisu Anacapri in the 12/00 CL. It serves 12, looks festive and is sinfully delicious. Good Luck!

[KellyD]

If you want something a little different - and kind of "wintery", I have a pork loin roast recipe that is done in a crock pot that is fabulous. You prepare it the night before by rubbing it with soy sauce and rolling it in a mixture of seeds (fennel, celery, etc), then put it in the crock pot in the morning with a little broth. I serve it with mashed potatoes and make a gravy out of the drippings and it is to die for! Add a spinach salad and you can have most of it done ahead of time.

[julia]

Osso Bucco would be great - I've got a recipe from Bonnie Stern's cookbook I make all the time - I'll post it when I get home tonight. You could put it together and have it in the oven and serve it with risotto - I usually make mushroom risotto. The Osso Bucco doesn't take that much prep work and then the oven does all the work. The risotto takes about 20 minutes of cooking, but it's not too bad. You could also just serve it with basmatti rice cooked with peas.

Good luck.

[GayeC]

If you are still thinking about lasagne, CL had a recipe for Hearty Lasagne in its Make Ahead issue for the Holidays. It was quite good.

[GayeC]

Just thought of this. I have a recipe for a "white" lasagne -- Chicken-Cheese Lasagne. It can be made moderately low in fat by using low fat milk to make the white sauce. It is very good.