How's my menu?

[foodlady]

Hi all,

I'm having a small dinner party next weekend (11, including us) and would love feedback on my menu! I'm set on my main dish, but would love ideas / feedback on the sides!

Here's what I'm planning:

Standing rib roast (Alton Brown style)
mustard-horseradish sauce
Twice baked potatoes
Cauliflower / Brocolli Gratin
Salad (guests are bringing this)
Dinner rolls (still looking through my recipes for a good "standard" roll

dessert: either the chocolate peppermint ice cream cake in Dec CL or creme brulee

What do y'all think? TIA!!

[Kathy B]

I think it sounds wonderful. Can't think of anything I would change or add. Have a great time! :)

[dorothyntototoo]

I added additional instructions in the baking section. ;)

I think you've got all of the bases covered quite nicely. If you want a soft, buttery dinner roll, here's my Mom's recipe. It also makes wonderful cinnamon rolls. I don't know where the name came from but a family holiday meal wouldn't have been complete without them.

Twinkling Rolls

3/4 c. milk, scalded
1 tsp. salt
1/4 c. shortening (or butter)
3-4 Tbsp. sugar
1 egg
1 envelope yeast
3-1/2 to 4 c. flour
1/4 c. lukewarm water

Combine salt, shortening & sugar in large mixing bowl. Add hot milk & cool to lukewarm. (If you want rolls to look "golden" can add a few drops of yellow food coloring now.) In measuring cup dissolve yeast in water & let stand 5-10 minutes.

Add egg to mixture in large bowl. Add yeast mixture & 1/2 cup of flour. Beat until smooth. Add remaining flour a cup at a time until stiff dough forms; beat well. Place in a clean, oiled bowl. Brush top with oil. Cover with damp cloth. Let rise in a warm place (80-85 degrees) until doubled in bulk - about 45-60 minutes. Can do this in warmed oven (heat up oven & then turn off ) propping door open.

For dinner rolls, form into balls or knots & place on greased cookie sheets. Cover with towel & let rise until doubled in size again. Bake at 400 degrees for 15 minutes. Take stick of butter & rub on tops of rolls after removing from oven . Can also partially bake until not quite brown & then just before serving put back in the oven to finish browning & warm.

For cinnamon rolls, roll dough out on floured surface to a rectangular shape about twice as long as wide, about 1/2 inch thick. Brush lightly with 1/4 cup softened butter. Sprinkle with cinnamon/sugar mixture (3/4 cup sugar & 1T cinnamon). Starting with long side, roll up. Cut into slices about 1-1/2 inches wide. Place in greased baking pan or muffin tins. You can put a little melted butter, brown sugar & chopped pecans in bottom of pan before rolls. Cover with towel & let rise until doubled in size. Bake at 350 degrees for about 15 minutes, until browned.

[ctd1103]

Mmmmm! Can I come? :)

[Kayaksoup]

Do you have enough oven space between the roast, the twice baked potatoes and the gratin?
I only ask because I wouldn't have enough room. Everything LOOKs really tasty.

[foodlady]

Thanks, everyone, for the great feedback!

dorothy -- what a great looking roll recipe! I'll definitely give them a try. I'm all about a buttery roll. :D

Kayaksoup -- I'm thinking that I'll pop the gratin and the potatoes in the oven as soon as I pull the roast out. Since the meat needs to rest 20 minutes before carving, and will take a good 10 minutes to carve, I'm hoping that will be enough oven time.

When y'all serve a roast like this, do you carve it at the table? I was thinking I would have dh do it in the kitchen and just serve it already carved. Is that tacky?

Has anyone tried the chocolate peppermint ice cream cake yet? It looks so yummy...but I also love the zing factor with creme brulee. (Okay, okay, I just love using that torch! :D )

Thanks again. I love this board....

[foodlady]

Oh, and ctd1103 -- if you can brave the Chicago snow, you can definitely come! ;)