Planning a dinner party can be quite daunting, but it helps if you are the “planning type” like I am. I was a meeting planner, by profession when I lived in the States and was responsible for planning meetings, conferences, and special events for anywhere from 10 to 10,000 attendees. My parents and grandparents also entertained a lot, so I learned everything I know about dinner party planning from my Dad and paternal grandmother who both loved to host grand gourmet dinner parties. So, planning this dinner for 11 was not a problem for me. Here are a few good tips:
- Plan the menu before anything else and try to make sure that each course is a good marriage for the next.
- Check your wine stash or cellar and liquor stash or cabinet to see if you need to purchase a few more bottles.
- Make sure that your oven and Shabbat hot plate (if you have one) will be free for each course you need to make at the last minute or for those courses that need to stay hot before serving.
- Check that you have enough plates, silverware, glassware and serving pieces.
- Check that the tablecloth you want to use is ironed and doesn’t have that annoying wine stain from the last dinner party.
- Don’t overdo on the hors d’œuvre or your guests won’t eat your star attraction, the main meal.
Of course, it always helps to have a partner in crime and Mimi is a great friend, and a great co-hostess to work with. She was gracious to offer her home for the event and allowed me to share her kitchen with her. Her account of the “behind-the-scenes” is hysterical and quite accurate. There was a lot of swearing and “oh, I forgot to put that on the plate” going on in the kitchen.
For our main course, Mimi and I served beautiful fresh sea bass fillets that we bought from my favourite fish mongers, Dubkin Brothers. Mimi made the marinade, which was made with fresh herbs, lemon juice, and hot chilies. It was cooked perfectly and tasted good, but I would have preferred it to be spicier. We erred on the side of caution because some people do not like or cannot tolerate spicy food. Mimi posted the fish recipe on her blog, Israeli Kitchen.
To accompany the fish, we served fresh, steamed green beans and I made individual fresh corn puddings that are made with corn cut from the cob and quickly pulsed in a food processor, fresh herbs, and a little fontina cheese for an added kick. This can be served as a first course, a vegetarian main course, or as we served it, as an accompaniment. I really like this dish, it is not too heavy and is best made with the sweetest, freshest corn you can find. I would have loved to have made it with Silver Queen corn, but sadly we do not have that variety here in Israel. I have heard that Silver Queen is all but a dying variety in the States, which is very sad because it is a sweet and creamy variety of corn. It was the best corn to use for everyone’s southern favorite, creamed corn.
- 6 ears fresh corn shucked
- 1/2 cup double heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 50 g 1/2 stick unsalted butter, melted and cool
- 3 large eggs beaten lightly
- 2-3 tablespoons mixed fresh herbs: sage thyme and chives
- 1/4 cup grated Fontina or other sharp good melting, cheese
Preheat oven to 180C (350F) and butter eight 1/2-cup ramekins.
Cut the corn off the cobs and place in a food processor. Pulse the corn about three times, until you have a very coarse mixture. Do not pulverise it!
Put all of the remaining ingredients in a large bowl and whisk until combined. Add the corn, and mix thoroughly. Ladle the mixture evenly into the ramekins and place them in a baking pan just large enough to hold them. Place the tray in the oven and add enough hot water to reach halfway up sides of the ramekins.
Bake the corn puddings in the middle of oven for 50 minutes, or until tops are slightly puffed and golden and firm to the touch. Remove ramekins from water and cool slightly on a rack for about 5 minutes. Run a knife around edges of ramekins and invert each pudding onto a serving plate.