Small Gatherings – Week of Menus – Thursday – Dinner Party for Six
This week’s seasonal menus feature continues with more delicious eats from Small Gatherings Seasonal Menus for Cozy Dinners, written by Jessica Strand. Today’s menu is is a dinner party for six for Thursday evening.
Menu:
– Spicy Ginger-Mint Cocktails (with Casa Noble Tequila)
– Treviso Salad wit Toasted Almonds and Grapefruit Vinaigrette
– Roasted Chicken stuffed with Lemon and Rosemary
– Plum-Blackberry-Peach Crisp with Vanilla Ice Cream
Menu Manager:
1. Up to three days before dinner:
Make the ice cream
2. The morning of the dinner:
Make the crisp and set aside at room temperature
Make the vinaigrette for the salad and refrigerate
3. About three hours before serving:
Make the Treviso salad; refrigerate
Prepare the chicken for roasting and refrigerate
4. About 1 ½ hours before serving:
Remove the chicken from the fridge to take the chill off while you preheat the oven, then roast the chicken
Remove the salad and the vinaigrette from the fridge to bring to room temperature
5. Just before serving:
Dress the salad
6. Just before serving dessert:
Gently rewarm the crisp, if desired
Check out more dinner party menus for two,three, or four.
Recipes from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)
Images of Roasted Chicken stuffed with Lemon and Rosemary and Treviso Salad wit Toasted Almonds and Grapefruit Vinaigrette by Sheri Giblin.
