WHAT to cook for my boyfriends PARENTS!!!!!?!
Answers: I need help! My boyfriend and I have recently moved into our own apartment, and his parents have finally decided to come visit..however, instead of taking us out they want to know my cooking abilities! His mom is a great cook, but she likes things sweeter and fancier than I do, I haven't cooked any really fancy meals..but I am confident I can cook up something good..I just need some help deciding what?! I have cooked stews, chilis, homemade soups, roast beef, but they are all pretty safe. I want to show how good of a cook I am, and that I am taking care of my boyfriends belly lol. PLEASE help me find something to cook that will impress them!!!! I will be cooking whatever I will serve this week just to make sure it tastes alright before they come. I also have my mom to call on any problems that may arise! She wants an appetizer, main meal, and desserts...and maybe some snacks before dinner..Please help me come up with SOMETHING!!!!
Stick to recipes that you are familiar with. It is never a really good idea to make a new recipe when you are trying to impress possible future inlaws. Do not let his mother intimidate you. He chose you as a live in perhaps he likes your cooking as well. Ask him what he wants for dinner the night his parents visit.
As far as the "fancier" part goes there are several things you can do to make things fancy.
Set the table with your china dishes, use a tablecloth and cloth napkins, have fresh flowers for the table. If they drink wine get a decent wine that will go with your entree and serve it in nice wine glasses.
Even comfort foods can be presented in a way that makes them look fancier.
Make a nice home made soup as your appetizer
Composed Salad (basic lettuce, tomato, veggie salad)
Roast of Beef with Yorkshire Pudding (very very easy)
Mashed Potatoes
Fresh Vegetable (green)
Harvard Beets (if second vegetable is desired)
Trifle (very easy but very elegant)
soup can be made days in advance and reheated day of dinner party. Try a cream of butternut squash soup or carrot bisque. You can get a container of creme fraiche and after putting the soup in the bowls put a dollop of the cream in the center of the bowl and dust with nutmeg. This is then stirred into the individual servings of soup by each person.
Trifle can be made the day before or in the morning of the day of the party. Make instant pudding and add a little vanilla extract to it to make it taste more like cooked pudding. Purchase a pound cake or angel food cake. Have a good brand of either raspberry or apricot jam/preserves fresh or canned fruit and a container of cool whip. Slice the cake and spread each slice with jam. In glass bowl (you can get inexpensive trifle bowls but any glass bowl will work if you are careful ). Cut the cake into cubes and put a layer on the bottom of your dish. You may sprinkle the cake with a bit of sherry or cordial if desired.
Spread a layer of pudding, top pudding with fruit. If using canned drain well. Then a layer of cool whip. Repeat layers at least once more. End with cool whip. Decorate the top of the trifle with more fresh fruit, toasted nuts, or a drizzle of melted jam. Refrigerate til serving time.
Yorkshire pudding is a basic popover batter that you bake in the same pan as your roast. You can find the recipe at food network.com
Composed salad is nothing more than a lettuce salad served on a plate with sliced fresh tomatoes, cucumber slices, perhaps crumbled bacon or diced hardboiled egg and topped with croutons and dressing. You could also make it using sliced beets and oranges instead of tomatoes and other veggies. Then use a sweeter vinegarette with perhaps poppy seeds.
Good luck to you.
(just how close is he to his mother? I might agree with the first respondent in regards to running the other way)
Let me get this right... your boyfriend's Mom is telling you to make her dinner with an appetizer, entree and dessert, instead of taking you both out for dinner?? She's a great cook but is inspecting your ability?
Run. Run for your life. If you marry this guy, you marry her.
If you absolutely adore this guy and want to cook... I suggest the following (I make this a lot and it's very nice). I serve it over Angel Hair Pasta, with a side of asparagus and warm crusty French bread:
Chicken Piccata Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Weeknight Dinner
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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For an appetizer, buy some prociutto ham and wrap it around slices of canteloupe melon.
For dessert: warm brownies with vanilla ice cream (use a box mix for the brownies and tell her you made them from scratch! :)
Wow - that's a pretty demanding order from a potential in-law.
Something that's really easy to cook but looks fancy is a glazed ham. An appetizer that I make that always is a big hit is Baked Brie with Caramelized Onions. As for a dessert, pumpkin pie is super easy and you can make fresh whipped cream from scratch (also very easy).
Let me know if you want any of these recipes.
These parents are amusing. Ask your boyfriend what foods his mother likes. Everybody is different. I hate Chinese food, but most people I know love it. Find out if they like Italian food, meat and potatoes, vegetarian, etc.
I think I'd stick w/ something you've made before, that you are good at, and that won't keep you tied up in the kitchen all night prior to the meal being served.
How about some comfort food? Meatloaf, mashed potatoes, fresh green beans w/ butter and almonds, maybe garlic bread........
You mentioned Chili... make that w/ lots of toppings to chose from, Jalapeno Cornbread, and a big green salad........
Chicken or Shrimp Scampi, LInquine Pasta, Roasted Carrots, green salad......
Be sure and have dessert. A pie would be nice, or maybe a custard, and Banana Pudding is always popular!
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A few recipes:
Kentucky Derby Pie
1 (9-inch) unbaked pie crust
1 cup light corn syrup
2/3 cup sugar
1/3 cup LAND O LAKES? Butter, melted*
3 eggs
1 tablespoon bourbon, if desired
1/2 teaspoon salt
1 cup pecan halves
1/2 cup real semi-sweet chocolate chips
Sweetened whipped cream, if desired
Preheat oven to 375°F. Combine corn syrup, sugar, butter, eggs, bourbon (if desired) and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1 cup pecans and 1/2 cup chocolate chips by hand.
Pour into prepared pie crust. Cover pie loosely with aluminum foil. Bake for 30 minutes. Remove aluminum foil; continue baking for 10 to 15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time.
Serve pie with sweetened whipped cream.
--Land O Lakes website
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Old-Fashioned Latticed Cherry Pie
Cherries are especially prized because they have such a short season. The first ones arrive in late spring and are available into the early summer.
For the pastry:
2 cups all-purpose flour, plus more as needed
1/2 tsp. salt
7 Tbs. cold unsalted butter, cut into pieces
1/2 cup cold vegetable shortening, cut into
pieces
3 Tbs. ice water
1 tsp. cider vinegar
For the filling:
1 3/4 lb. sweet cherries, such as Royal Ann,
Bing or Rainier, pitted
3/4 cup sugar
2 Tbs. all-purpose flour
1 tsp. kirsch or quetsch (plum liqueur)
1 egg yolk
1 Tbs. milk
Vanilla ice cream for serving
To make the pastry, in a large bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse meal. In a cup or small bowl, combine the water and vinegar. Sprinkle the mixture over the top and, using a fork, toss lightly to moisten evenly. Gather the dough into a ball, being careful not to work it too much, and place on a lightly floured work surface. Divide the dough in half and wrap each half with plastic wrap. Refrigerate for at least 4 hours or for up to 24 hours.
On a lightly floured work surface, roll out 1 ball of dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch pie dish. Unfold and gently press into the dish. Trim the edges flush with the rim of the dish. Place in the freezer for 30 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
Meanwhile, make the filling: In a bowl, toss together the cherries, sugar, flour and kirsch.
Remove the remaining dough from the refrigerator and roll out into an 11-inch round. Using a small knife or a pastry wheel, cut into strips about 3/4 inch wide. Place a large sheet of waxed paper on the work surface and dust lightly with flour. Placing the strips about 1/4 inch apart, weave them on the waxed paper to form a lattice.
Remove the pastry shell from the freezer and pour the cherry mixture into it. Gently lift the waxed paper over the filling and carefully slide the lattice onto the pie. Trim the edges flush with the pan rim and crimp to form an attractive edge. In a small bowl, beat together the egg yolk and milk, and brush over the lattice and pastry edge.
Bake until the juices bubble thickly and the crust is golden, 1 to 1 1/4 hours. Transfer the dish to a wire rack and let the pie cool for 1 hour before serving. Accompany each slice with a scoop of vanilla ice cream. Makes one 9-inch pie; serves 6 to 8.
--Williams-Sonoma
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Chicken Scampi
(easy but delicious and elegant)
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.
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Linguine with Shrimp Scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
--Ina Garten, FoodTV
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Bacon-Wrapped Meat Loaf with Brown Sugar - Ketchup Glaze
If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. Serves 6 to 8
Brown Sugar - Ketchup Glaze
1/2 cup ketchup or chili sauce
4 Tbsp.s brown sugar
4 Tbsp.s cider vinegar or white vinegar
Meat Loaf
2 tsp. vegetable oil
1 medium onion , chopped medium
2 medium cloves of garlic , minced
2 large eggs
? tsp. dried thyme
1 tsp. table salt
? tsp. ground black pepper
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
? cup whole milk or plain yogurt
1 pound ground chuck
? pound ground pork
? pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup fresh parsley leaf , minced
8-12 slices bacon
1. For the glaze: Mix all ingredients in small saucepan; set aside.
2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple Tbsp.s at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf .
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
--Cooks Illustrated, Sept.1996
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Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1?”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten, FoodTV
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POTATO GRATIN WITH FRESH HERBS
3 lbs. russet potatoes, peeled and cut into thin rounds
2 Tbsp. butter
1 1/4 cups whipping cream**
1 1/4 cups whole milk
1/2 grated parmesan cheese
1/2 cup chopped fresh chives (1/4 cup dry)
2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)
1 tsp kosher salt
1/2 tsp FGBP
Preheat oven to 400°F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.
Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.
Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.
Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.
**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.
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Roasted Carrots with Ginger-Orange Glaze
Serves 8
Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket’s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.
2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
1/2 teaspoon table salt
1 tablespoon orange marmalade
1 tablespoon water
1/2 teaspoon grated fresh ginger
1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.
2. After carrots have roasted 10 minutes, while carrots continue to roast, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.
--Cooks Illustrated
Start with a simple crudite platter (cut up veggies) and a nice dip. Maybe also do a warm appetizer. When I have parties, I do these mushroom cups and EVERYONE (even mushroom haters) absolutely love them.
Here's the recipe:
Mushroom-Garlic Cream Tartlets
2 tablespoons butter
1 8oz pkg fresh mushrooms, finely chopped
1 tablespoon flour
1 tablespoon finely chopped red onion
2 garlic cloves, minced
? cup half & half
? cup grated parmesan cheese
1 8oz can crescent dinner rolls
2 tablespoons fresh chopped parsley
1.Heat oven to 350degrees. Melt butter in large sauce pan over medium heat. Add onion and garlic, cook until soft and light brown. Add mushrooms, cook until tender. Add flour and cook an additional 2-3mins. Add half & half and cheese; mix well. Cook until thickened.
2.Unroll dough and roll flat. Divide into 24 squares. Place one square in each ungreased mini muffin cup. Spoon in one heaping teaspoon of muffin mixture into each cup.
3.Back at 350 for 9-12mins. Cool in pan for 5-6mins. Remove from pan and cool on cookie sheet. Tartlets may be served or refrigerated at this point. To reheat, place in preheated 350degree oven for 5-10mins. Sprinkle with fresh chopped parsley just before serving.
For main course, try a "fancy" chicken recipe like Chicken Cordon Bleu or Chicken Dijon
http://www.foodnetwork.com/food/recipes/...
http://southernfood.about.com/od/chicken...
Serve with rice pilaf and some sort of steamed veggie like broccolli, asparagus, carrots..whatever you like and top the veggies with an herb infused butter (Melt a stick of butter in a small sauce pan and put herbs in and let is simmer for a 5-10mins) Sage is always good for this for just about any veggie.
For a dessert, the first thing I brought to my boyfriend's families house was actually a fancied up box cake. I used a chocolate cake mix. I baked it to the box directions in 2 9" layers. Then I split each layer into 2 slices and smeared raspberry(or your favorite kind) jam on them. Put the layers back together. Then, use a white frosting between the two main layers and all over the top. You can sprinkle it with toasted almonds and garnish with raspberries (or whatever fruit you decide to use for the jam) and it looks super fancy.
Before the Meal: Josephinas
1 cup butter, softened
1/4 cup finely chopped green onions
1 (4 ounce) can diced green chilies or jalapenos
1 cup monterey jack cheese, grated
1/4 cup mayonnaise
1/2 teaspoon garlic powder
1 loaf French bread (baguette)
--Combine butter, onion, peppers, cheese, mayo, and garlic powder. Slice bread 1/4 inch thick, spread with butter mixture. Broil until cheese bubbles.
Appetizer: Italian Chopped Salad in Shells
1/2 (16 ounce) package jumbo pasta shells (18 shells)
2 cups chopped romaine lettuce
1/4 cup chopped fresh basil
1/2 cup coarsley chopped cooked chicken
1/2 cup coarsley chopped tomatoes
1/4-1/2 cup coarsley chopped cucumbers
1.5 ounces Italian hard salami, chopped
2-3 tbsp roasted garlic vinaigrette dressing
--Cook pasta shells as directed on the package. Drain and cool. Place remaining ingredients except vinaigrette in a medium bowl. Pour vinaigrette over the salad, toss to coat. Stuff the shells with the salad. Cover and refrigerate 2 hours before serving.
Main Meal
Legal Seafood Style Baked Scallops
2 lbs sea scallops
salt and pepper
1 teaspoon fresh thyme leaves, minced
1/2 cup buttermilk
2 cups hand crushed Ritz crackers
1/2 cup butter, melted
1 small lemon, halved
--Preheat oven to 400°F. Place scallops in a bowl, season with salt and pepper, add thyme and buttermilk and toss to coat. Place scallops evenly in the bottom of an oven proof dish, sprinkle with cracker crumbs and top with melted butter. Bake for 20 minutes, squeeze lemon juice over scallops and serve immediately.
Roasted Rosemary Potatoes
2 lbs red potatoes, left whole if small, halved/quartered if large
8 cloves garlic, peeled
2 tablespoons extra-virgin olive oil
1 tablespoon dried rosemary
salt and pepper
--Preheat oven to 400 degrees. Place the potatoes and garlic in a shallow baking dish large enough to hold them in a single layer. Drizzle with the oil and toss well to evenly coat. Sprinkle with the rosemary, salt and freshly ground pepper. Toss again. Roast, uncovered, for 40-50 minutes, depending on size, turning halfway through cooking time, or until the potatoes are nicely browned and tender through the center. Serve hot.
Roasted Asparagus with Mushrooms
1 1/4 lbs medium asparagus, tough stem ends trimmed
1/2 lb medium white button mushrooms, stemmed and quartered
2 tablespoons extra-virgin olive oil
salt and pepper
2-3 teaspoons balsamic vinegar or sherry wine vinegar
--Preheat oven to 425 degrees. In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper. Spread the vegetables in a single layer. Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice. Place vegetables on a serving platter. Sprinkle vegetables with vinegar and toss gently to combine. Season with additional salt and pepper as desired. Serve warm or at room temperature.
Dessert: Choose a cheesecake!
http://www.recipezaar.com/recipes/desser...
Enjoy!
How about
Mushrooms and toast
Veal Scallops with creamy mushroom sauce
Pasta with fresh Basil pesto sauce
Artichoke hearts
Chocolate mouse pie
This is a nice meal and simple to prepare - Check out http://www.epicurious.com/
Well, she's quite the keeper isn't she....lacking of basic manners...if you are willing to take the time to cook for her...she should appreciate the heck out of it...don't work so hard to impress someone like that...stand your ground...get take out or just make her what you like...if she doesn't appreciate it that's tell tale for the future...she wants all that...let her cook it!
I would serve lasagna, you can prepare it ahead of time (the day before and put it in the refrig., or make it weeks before and freeze it.) Then, the day of your dinner you can just bake it off. Your house will smell so good when your guests arrive! I would have a simple salad and crusty bread with dipping sauce or french bread. You can buy the bread already made and just warm that also. For dessert I would keep it simple, maybe a sorbet.
Oh, for an appetizer- I think just one thing- possibly two- would be fine. A pate or cheese spread and cracker, a dish of large olives, something simple. The lasagna is quite filling and you wouldn't want your guests to ruin their appetites!
Annie is right, firstly check with your fella and see what your parents like and if they have any dietary restrictions. Personally I would make something that you are really good at and have mad several times before. The last thing you need is to be trying a new dish on such a stressful occasion. Keep it fresh and light and have some fun with it, with that in mind here is a suggested menu:
Starter: Bruschetta( well, my version), Get some Italian bread and cut generous slices, rub with a little olive oil and garlic and toast until golden brown. In a bowl throw in some chopped up Roma tomatoes, chopped Basil, balsamic vinegar, onion (just a little) , and a little olive oil. Just before serving put a thin slice of smoked salmon on each peice of toasted bread and spoon some of your tomato mix on the top
Main: Go with a roast with all the trimmings, baked potato, cauliflower cheese ect
Dessert: Make white chocolate mousse and dark or milk chocolate mousse and pour them into tall glasses in layesrs (whte brown white brown and so on) to make it really special stir some raspberries through the white chocolate mousse and garnish with chocolate curls and more strawberries.
Another tip, go to a good wine merchant and ask their advice about teaming a suitable wine with the food you want to serve (If your guests drink that is). Good booze can cover a multitude of sins!
Here are some menu ideas:
1.
appetizer - sweet onion tartlets
main meal - angel hair pasta w/marinara, garlic bread, salad, green beans drizzled w/olive oil and real bacon pieces
dessert - dark chocolate raspberry mousse
Dark Chocolate Raspberry Mousse
Recipe By : Chocolatier Vol. 1, NO. 7 1985
Serving Size : 6 Preparation Time :0:30
Categories : Desserts And Sweets Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Fresh Raspberries
1/4 Cup Sugar
2 Tablespoons Framboise Liqueur
10 Ounces Bittersweet Chocolate, Coarsely Chopped
4 Tablespoons (1/2 Stick) Unsalted Butter
1 Cup Heavy Cream -- chilled
3 Jumbo Eggs, Separated -- at room temperature
3/4 Cup Heavy Cream, Softly Whipped -- for garnish
1/2 Pint Fresh Raspberries -- for garnish
1. In a small bowl, crush the raspberries roughly with a fork. Stir in the
sugar and the Framboise. Let the mixture stand at room temperature for 30
minutes.
2. In a modified double boiler, melt the chocolate and the butter.
3. While the chocolate is melting, whip the cream. Stir the egg yolks into
the crushed raspberry mixture. Whisk the egg whites.
4. Remove the bowl of melted chocolate from the modified double boiler and
place it on a work surface. All at once, stir in the raspberry mixture. Stir
in the whipped cream. Fold in the egg whites.
5. Turn the mousse into a serving bowl or individual dishes. Chill until
firm, about 2 hours for individual portions, five hours for a large bowl of
mousse.
6. Garnish each serving with a dollop of softly whipped cream and one or two
fresh raspberries.
2.
appetizer - spinach and artichoke dip, served w/tortilla chips
main meal - spinach salad, bacon wrapped filet mignon, twice baked potatoes, Outback Steakhouse bread
dessert - lemon chiffon cake
Outback Steakhouse Bread
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal, for dusting
Not the one? See other Outback Steakhouse Bushman Bread Recipes
Oven
Low Fat
Combine the flours, cocoa, sugar, coffee and salt in large bowl.
Make a depression or"well" in the middle of the dry mixture.
Pour the warm water into this"well," then add the butter, honey and yeast.
Combine the food coloring drops with ? cup of water and add that to the"well.
"Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
Form the portions into tubular shaped loaves about 8" long and 2" wide.
Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
Preheat the oven to 350° degrees F.
Uncover the dough and bake it for 20-24 minutes in the hot oven.
Loaves should begin to darken slightly on top when done.
Serve warm with a sharp bread knife and butter on the side.
If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
LEMON CHIFFON CAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Cake flour
1 1/2 c Sugar
1 tb Baking powder
1/4 ts Salt
1/2 c Vegetable oil
1/2 c Lemon juice
1/4 c Water
6 lg Eggs, separated
Zest of one lemon,
Finely minced
1/2 ts Cream of tartar
Lemon Glaze (opt. see recipe
Shreds of lemon zest
For garnish (optional)
COMMENTS: As the name implies, a chiffon cake is a
light, high cake - actually a hybrid of an angle and
butter cake. Serve this cake plain, with lemon curd,
with whipped cream or with a nest of strawberries in
the center. Lightly grease a 10-inch tube or bundt
cake pan. Preheat oven to 325'F. Sift together the
cake flour, sugar, baking powder and salt in a large
bowl. Make a well in the center and add oil, lemon
juice, water, egg yolks and lemon zest. Beat until
smooth. Beat egg whites until foamy, then dust with
cream of tartar. Beat until the whites are stiff and
glossy-looking. Stir 1/4 of the beaten egg whites into
the cake batter. Gently fold in the remaining egg
whites. Pour into prepared tube or bundt pan. Bake
about 55 minutes in preheated oven until cake tests
done. Remove from oven and invert pan. Let cake cool
this way for about 1 hour. To loosen the cake for
serving , run a knife around the edges. Unmold on to
serving plate and glaze, if desired, then garnish with
shreds of lemon zest. LEMON GLAZE: Combine two cups
sifted icing sugar and three tablespoons of fresh
lemon juice to make a thin glaze.
Well, whatever you choose to make and based on my fellow Yahoo Answerer's it looks like you have plenty of ideas to work with, make it ahead of time and use your man and maybe some friends as guinea pigs. And remember no matter how 'unfancy' the meal may seem, i.e. chili and roast beef, presentation can make a simple meal look elegant and fancy. I suggest using white porcelain, glass and stainless steel and don't forget to garnish. You know, sort of like you're at a restaurant. Check out some sites on the web to give you some ideas on your table scape and for goodness sake let YOU shine thru the meal. Let them see that you may not be a Top Chef but you can certainly cook like one. Good Luck!
Drink Suggestion:
Blueberry Daiquiri Mocktail (Non-Alcoholic)
Your Ingredients:
4 ounces sweet & sour mix
2 ounces blueberry syrup
1 cup ice cubes
fresh blueberries
maraschino cherries
ADD the sweet & sour mix, blueberry syrup, and ice cubes to a blender and blend until smooth and frothy.
POUR into chilled glasses. Garnish with fresh blueberries and maraschino cherries skewered on a cocktail straw.
SERVE immediately.
Appetizer Suggestion:
Crab Stuffed Snow Peas Recipe
Your Ingredients:
1 pound fresh snow peas
2 large hard-cooked eggs, peeled and minced
2 T celery, minced
1/2 pound fresh crab meat (picked over, shells and cartilage removed, and drained)
2 T Hellman's mayonnaise
3 T cream cheese
1 T prepared horseradish
1 T capers
1 tsp Tabasco sauce
FILL a medium saucepan with water and 1 tablespoon of salt and bring to a boil over high-heat. Place a bowl in your sink and fill it with ice cubes and water. Set aside.
WASH snow pea pods and carefully snip off any excess stems, being careful that you don't cut into the pod.
ADD the snow pea pods to boiling salted water and boil for about 30 seconds; then use a slotted spoon to remove them and immediately transfer to your bowl of ice water (which stops the cooking process). Drain in a colander; then place on paper towels and pat to dry. Leave to cool.
IN a medium bowl, combine the remaining ingredients and mix gently until well blended.
REMOVE the tough string along the side of the pea pod to open and stuff about a tablespoon of crab meat mixture inside.
REFRIGERATE until ready to serve.
Salad Suggestion:
Hot And Really Spicy Cucumber Salad Recipe
Your Ingredients:
1 large English cucumber (or a regular cucumber if you don't mind the seeds even though you can take a melon baller and scoop them out)
6 fresh cherry tomatoes, washed and cut in half
1 bunch scallions (include most of the green), washed and cut into bite-sized chunks
1 rib celery, washed and sliced on the bias
1 can garbanzo beans, rinsed and thoroughly drained
1-cup white vinegar
1-ounce Tabasco sauce
3-ounces Louisiana Hot Sauce
PEEL and wash the cucumber.
USING a fork, run the tines of the fork lengthwise down the cucumber, and continue making long lines all-around. This is so that you'll be eating a very attractive cucumber and you won't be thinking too much about the heat.
QUARTER the cucumber and then slice it into bite-sized chunks. For each slice you have 4 little quarters that are exceptionally attractive.
IN a glass jar, combine all of the ingredients. Close the jar and shake it up to blend.
PLACE the jar in the fridge and allow it to set for 2 full days. Shake the jar at least 3 times a day to insure an even coating of spiciness.
ON the day of serving, arrange the salad attractively on a small salad plate atop a bed of curly leaf lettuce or bibb lettuce.
Entree Suggestion:
Chicken, Shrimp & Broccoli Fettuccine Alfredo Recipe
Your Ingredients: (serves 6)
2 pkgs (9 oz each) fresh fettuccine (in your grocer’s refrigerated section)
1 pound medium shrimp (cleaned and deveined)
1 pound boneless and skinless chicken breasts (washed and cut into bite-sized chunks or you can use chicken tenderloins)
1 9 oz bag broccoli florets (in your grocer’s produce section)
1-1/2 sticks unsalted butter
6 cloves garlic (minced)
4 cups heavy cream
2 sticks unsalted butter
juice of 1/2 fresh lemon
4 cups freshly grated Parmesan cheese
2 tsp freshly grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground white pepper
minced fresh parsley
additional freshly grated Parmesan
COOK the pasta in an 8-quart pot of boiling salted water until al dente. (about 4 minutes…tender but still a bit firm to the bite)
DRAIN in a colander and set aside.
SAUTE′ chicken, shrimp, broccoli and garlic together in a large sauté pan that you’ve heated with 1-1/2 sticks of butter (do not let the butter brown!). You want to have one layer so that it will cook quickly, until the shrimp has turned orange and chicken is opaque…about 4 minutes. Set aside.
STIR the cream, 2 remaining sticks of butter and lemon in a heavy large saucepan until blended and butter is just melted…about 3 minutes. Remove from the heat.
ADD the pasta and the shrimp, chicken, broccoli mixture to the cream sauce and toss. Add the Parmesan, lemon zest, nutmeg, salt and white pepper. Toss the entire mixture over low heat until the sauce begins to thicken slightly…about 1 minute.
GARNISH with minced parsley and grated Parmesan.
SERVE immediately.
Note: If you like your sauce even thicker, add more Parmesan cheese.
Dessert Suggestion:
Pina Colada Pie Recipe
Crust:
1 (7-ounce) jar roasted macadamia nuts
3/4 cup Angel Flake sweetened coconut
3 T brown sugar
1 T unsalted butter, melted
Filling:
1-1/2 pints pineapple sorbet, softened
1 cup canned Coco Lopez sweetened cream of coconut
4 tsp dark rum
1/2 tsp coconut extract
3/4 cup Angel Flake sweetened coconut, firmly packed
2 pints vanilla frozen yogurt, softened
Garnish
1/2 large pineapple, trimmed, cored, and thinly sliced
toasted sweetened coconut
fresh mint sprigs
PREHEAT oven to 350°F.
LINE a 10-inch glass pie dish with foil, overlapping sides. Place nuts, coconut, and brown sugar in a food processor and pulse until finely chopped. Add butter and blend until crumbs are moist. Press firmly into the bottom and up the sides of prepared pie dish. Freeze 10 minutes. Bake in preheated oven until golden brown, about 15 minutes. Remove from oven and freeze 20 minutes.
SMOOTH sorbet into the bottom of the crust. Place in freezer.
HEAT the cream of coconut in a heavy saucepan over medium-high heat. Cook and stir constantly until it has reduced to 3/4-cup, about 7 minutes. Pour into a large mixing bowl and add the rum, coconut extract, and 3/4 cup of coconut. Allow mixture to cool slightly. Fold in frozen yogurt and blend well. Freeze until partially firm, stirring occasionally, about 1 hour.
SPOON the filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight (or up to 2 weeks).
TURN out the pie onto an attractive platter and peel off foil. Turn pie right-side up and arrange pineapple slices decoratively on top. Sprinkle with toasted coconut and garnish with mint.
SERVE with fresh brewed coffee.
Always Enjoy!
YourSmilingChef
http://www.yoursmilingchef.com
Rather you than me. For the starter i would make a king prawn salad. The main course would be pan fried duck breast served with fried potatoes, green beans and a raspberry sauce. For the dessert i would make chocolate pudding served with vanilla ice cream. I hope this is some help to you. Enjoy your night.