View Full Version : Help! 5 course dinner
08-21-2004, 01:37 PM
The church that I went to had a silent auction and I offered a 5-course gourmet dinner and it was purchased...by an 80+ year old woman. Do not get me wrong, she is AMAZING and probably the coolest senior I have ever met. My question is, what are my options for a 5-course meal? Tradition says Appetizer, soup, salad, entree, dessert. I know there are other options, but I am not familiar with them. Overall, I think I may stick to this, but I am wndering about things like a cheese course, palette cleanser, pasta course, etc. How do all of those work? Also, this woman has a little money so I know she is familiar with good food and I have been to her home before and know she is a good cook (especially desserts). I would like to send a formal invitation to her with two entree choices for her to decide (I am thinking beef, maybe veal, or fish). Please share your ideas on the courses I should offer and any elegant entrees you have made for an elegant dinner. I should also mention that it will only be her, my dh and I eating. TIA!
08-21-2004, 01:52 PM
Well it depends on what "tradition" you're talking about. The course list you outlined is basically what American restaurants serve, not necessarily what is "proper." For example, in European service, the salad (if it is served) comes after the main course, and there is typically a fish course at some point before the main course. That's why you see a lot of appetizers in formal dinners made of seafood -- it's sort of a combo course. I can't put my hands on my Miss Manners book, but she lays out the proper order of courses there if you want the full-blown Russian service list with pared-down alternatives.
I'd probably ask her what she'd like, but make a few suggestions. If it were me I'd actually probably go with a seafood appetizer, a soup, a main, dessert, and cheese. And remember, the more courses, the smaller the portions. Also, are you going to provide wine? There would typically be a different wine for each course.
08-21-2004, 03:42 PM
What a great thing you are doing! I did a search and saw you made the Individual Beef Wellingtons. If you were so inclined, I would do that again. I tend to think along the same lines as you - appetizer, salad, soup, main, dessert.
Maybe skip the soup and do cheese instead (it kind of sounds like you want to do a cheese course)
I also agree with giving her a couple of choices or finding her likes/dislikes to gear the meal and dessert towards her.
Someone posted this and it sounds good too...
* Exported from MasterCook *
Shrimp Cocktail with Spicy Bloody Mary Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon prepared horseradish
1 Tablespoon Worcestershire sauce
1/2 tsp celery seeds
1 Pinch red pepper flakes -- optional
1 1/2 cups cocktail sauce
1/2 cup vodka
2 cups white wine
juice of one lemon
1 Pinch red pepper flakes -- optional
4 jumbo shrimp -- peeled and deveined
(tail left on) (I made this with 10 large
size shrimp) (4 to 6)
1. To make the sauce : Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce, and vodka. Mix well and chill.
2. Meanwhile in a small sauce pan, heat wine, lemon juice, and red pepper flakes. Bring to a boil, then reduce to a simmer. Poach shrimp just until pink and curled, about 3 too 4 minutes. Place on ice and refigerate. When completely chilled, season lightly with salt and serve with sauce.
I served this with the sauce in wine glasses and the shrimp around the rim of the glass. Add more vodka and drink the rest of the sauce for a spicy bloody mary.
March issue of O magazine
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 951 Calories; 2g Fat (4.5% calories from fat); 13g Protein; 86g Carbohydrate; 6g Dietary Fiber; 43mg Cholesterol; 3184mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fat; 5 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
08-21-2004, 04:14 PM
Just a little reminder--certain medications and alcohol
do not mix! I, of course, do not know this senior, but
many are on some type of medication by the age of 80.:)
08-21-2004, 04:22 PM
First of all, Good Luck! Nothing like putting pressure on yourself!;) At least it's only one woman!:p
A formal dinner that is 5 courses has the following:
I have been served these courses here in the US as well as Europe so it's fairly common (well, as common as formal dining can be ;) ). I'm sure you can do other things and still consider it a formal meal. You could have Hor’s Douerves with a cocktail before the meal. Maybe a choice of dessert or a cheese course. Since you say that she makes wonderful desserts...I'd probably go with the cheese course.
I love starting a meal with soup and depending on when you have the meal, use a soup that shows off the veggies of the season.
My second favorite course is the fish...I love fish! Fish for a fish course is usually served cold. Here are a couple of trout recipes that work very well for a fish course. The first one is for a main course but you can reduce it for a fish course.
TRUITE AU BLEU (BLUE TROUT)
2 tb Butter
1/2 ts Thyme
1 Shallot of scallion, minced
2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped
1 Bay leaf
1 Carrot, thinly sliced
3 c Water
1 Dressed trout, head and all
1 c White wine or dry vermouth
But cut into chunks
3 tb Tarragon vinegar
1 tb Salt
5 Whole 10" trout
This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and sauté the vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so.
Add the dressed whole trout, cover, and simmer slowly for about
If the dish is a main course, remove the fish, drain, and serve
immediately with melted butter and lemon juice or herb butter.
If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.
TROUT SERVED COLD IN ASPIC
1 Poached trout
1 c Tomato sauce
4 ts Gelatin
If you'd like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout.
Strain the liquor the trout were simmered in, add to it the tomato sauce, and over fire stir in the gelatin. Stir over low heat just until the gelatin melts. Set gelatin liquid in refrigerator until it cools but is not as yet "set."
Arrange trout in a flat dish, pour over them the aspic, and allow to set. Arrange parsley and then lemon slices around the trout and serve.
08-22-2004, 11:20 AM
Sneezles, THAT'S IT! LOL
Last night my mind was a blank ... but you're absolutely right, soup, fish, entree, salad, dessert.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.