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Dinner party

Explore 2470 recipes, 79 projects, 136 articles, 285 galleries, 24 videos, and more

Almond-Apricot Tart with Whipped Cream

Ingredients
  • 2 pounds baby apricots, halved and pitted
  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • Garnish: confectioners' sugar
  • 5 large egg yolks
  • 1/4 cup blanched almonds, toasted
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • 3 tablespoons light-brown sugar
  • 3 tablespoons amaretto (or other almond-flavored liqueur)
  • 1 large egg yolk
  • Salt
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
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Blackberry Crisp

Time:1 hour
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Grapefruit Sorbet

Other Ideas:
Dessert, Grapefruit, Juice, Sorbet
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Cranberry Cocktails

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Herbed Salmon Roulades with Lemon Beurre Blanc

Ingredients
  • One 3-pound salmon fillet, skinless, small bones removed
  • 2 tablespoons Dijon mustard
  • Coarse salt and ground pepper
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped dill, tarragon, or chives (optional)
  • 1 tablespoon grated lemon zest
  • 1 cup dry white wine
  • 1/2 cup white-wine vinegar
  • 1 shallot, minced
  • 1/2 cup heavy cream
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
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Market Vegetable Salad with Ravigote Vinaigrette

Ingredients
  • 1/2 pound small potatoes
  • Coarse salt and freshly ground white pepper
  • 1/2 pound medium beets, trimmed
  • 1/2 cup white vinegar
  • 1 ear corn, shucked
  • 1 small bulb fennel, cored and sliced
  • 2 ribs celery, cut on the bias into 2-inch pieces
  • 1 small bunch leeks, washed well and ends trimmed
  • 1 small bunch baby turnips, trimmed, peeled, and quartered
  • 1 small bunch baby carrots, trimmed, peeled, and quartered
  • 1/4 pound green beans, ends trimmed
  • 1 cup cherry tomatoes, halved
  • 2 cups mixed greens
  • 1/2 cup dried cherries
  • 1/2 cup toasted walnuts
  • Ravigote Vinaigrette
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Eggnog Cups

Ingredients
  • 7 large egg yolks
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour, sifted
  • 2 cups milk
  • 1/2 vanilla bean, split lengthwise
  • 1 teaspoon nutmeg, preferably fresh grated
  • 1 recipe Lucinda Scala Quinn's Pate Brisee
  • 1 tablespoon, plus 1 cup heavy cream
  • 2 tablespoons confectioners' sugar, sifted
  • 1 tablespoon rum
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Acorn Squash Bisque

Time:35 mins
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Pot-au-feu Boiled Dinner

Ingredients
  • 7 quarts veal stock
  • 1 baguette, cut into 1/2-inch slices, toasted
  • 1 3/4 pound chicken, trussed
  • Dijon mustard
  • 3 to 4 pounds beef short ribs, cut into 5 1/2-by-3-inch pieces and tied
  • 1 cup Kalamata olives
  • 1 5- or 6-pound brisket
  • 1 cup cornichons
  • Bouquet garni (4 bay leaves, 12 parsley stems, 1 bunch thyme, and 12 peppercorns)
  • 1/2 prepared horseradish
  • 10 marrow bones, 1 inch thick
  • Coarse salt
  • 10 large leeks
  • 2 celery hearts, quartered
  • 16 baby carrots, peeled and stem trimmed to 1/2 inch
  • 16 small red potatoes, (about 2 pounds)
  • 8 baby turnips, peeled
  • 1 savoy cabbage, cut into eighths
  • 1 pound haricots verts, trimmed
  • Salt and freshly ground pepper
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Rack of Lamb with Gremolata

Time:45 mins
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