The Perfect Dinner Party Menu
The Perfect Summer Dinner Party
I love entertaining! It is so rewarding to bring people together over a meal I have planned and prepared. In the kitchen, I pour my heart into the food I make. Unless it is in the middle of the week! haha During the craziness of weekdays, it usually just a means to an end and I actually can start to loathe it. But when you are creating and new recipes and putting ingredients together that you know people will love, it is different. It becomes more of a hobby that fills my cup.
This is another reason I have really started to love hosting a dinner party. It gives me an excuse to do something I really love and share it.
As a kid, I watched my mother, aunt and grandmother obsess over meals, planning weeks in advance for the perfect dinner to serve at their next dinner party or family celebration. I quickly learned food is more than just a substance on which you need to survive, it is a universal love language that brings people together. Throughout my childhood it was always all about the food. It is no surprise, I am the foodie I am today.
Hosting any party is not a walk in the park, especially when you’re the one doing all the cooking. It can be time consuming and stressful. Sometimes you cannot get around the time part, but you can make life a little easier if you plan for it. However we all have busy lives and those with little children to tend too, time is always fleeting. So I am sharing with you my tried and true recipes that I promise are foolproof and perfect for you to have your very own summer dinner party.
The best part is a lot of the actual “cooking” can be prepared beforehand so you will be able to enjoy your guests. I think this is key when hosting because part of the fun is actually partaking in your PARTY!
“I quickly learned food is more than just a substance on which you need to survive, it is a universal love language that brings people together.”
Angelica’s Dinner Party Menu:
Appetizer: Whipped Ricotta with Hot Honey
This is a recipe I found on Instagram and is now a staple when I host a dinner. It is beyond easy to make and the hot honey adds a little flair. I usually serve with toasted bread with olive oil, s&p. Boom.
1/4 cup EVOO
1/4 cup hot honey, warmed
freshly cracked black pepper
course salt
red chili flakes
chopped parsley
Add ricotta to a food processor and blend to smooth. As it is blending, add 2 tbsp of the olive oil and blend until creamy. If you want a bit looser, add 2 tbsp of heavy cream.
Add the ricotta to a bowl or plate, drizzle with remaining oil and add hot honey. Toast some bread and spread some ricotta on top!
Hot Honey
1 cup honey
2 tbsp chili flakes
2 tsp hot sauce
2 tsp apple cider vinegar
Add the honey and chili flakes to the a small pot or pan over medium heat.
Gently heat the honey (you dont want to bring to a boil, you are just warming it) until you see small bubbles form at the edges of the pan. When you see that, remove the pan from heat.
Let the honey infuse for 5 minutes. Add hot sauce and vinegar.
Dinner: Marinated Flap Steak // Fennel & Potato Gratin // Roasted brussel sprouts with pancetta and balsamic. All of these recipes are by Ina Garten because she is seriously the queen.
Marinated Flap Steak: If you can let the meat marinate overnight you are golden! Grill. I recommend flap over flank for the cut. With more marbling than the flank, it is more tender & flavorful. If you don’t see it, ask your butcher. I usually get mine at Whole Foods no issue. After marinating for 24 hours (if possible), grill 3-4 minutes on each side then cover with foil and let sit for 5 minutes for medium/rare.
Fennel & Potato Gratin: I have made this dish countless times and it just keeps getting better. The fennel adds a subtle depth of flavor that most gratins lack. It is not overtly heavy which allows the potato lover at your table to go up for a second helping. I always add a little extra of the gruyere. Make this the day before if you want! Then pop in the oven when it is time!
Roasted Brussel Sprouts with Pancetta: So simple yet so good you feel like it is fancy. But really it is so basic. Cut up your sprouts and lay them on the baking sheets before your guests arrive so all you have to do is pop in the oven. If you are only working with one oven, cook these after the gratin. Cover the gratin and then pop the gratin back in (covered) when the sprouts have like 5 minutes left.
Dessert: Fruit Galette
Another recipe I discovered on Instagram. I have made it my own and you can get it here. I love how versatile galettes are allowing you to use any fruit that is in season. Have this ready to throw in the oven during dinner. Serve warm with ice cream. OMG…my mouth is watering thinking about how good it is!
