Art_Of_Entertaining_2016

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Desserts Please click on the link for each recipe from www.CindysTable.com. desserts Figs with Nuts and Honey Easy, Elegant and Delicious! Chocolate Crepes with Chocolate Sauce If you’re a chocolate lover! Check out this recipe. NutButter Brownies You can use a combination of nuts or use almond butter. Either way these are delicious! Individual Baked Apples This is the perfect fall dessert for entertaining. Raspberry and Pistachio Semifreddo My lake friend loved this dessert. Chocolate and Raspberry Tart That the extra time to make this little tarts. The combination of chocolate and raspberry will make your guests enjoy every bite of this dessert. 116 www.CindysTable.com © Cindy’s Table
Tips for Successful Gatherings tips for successful gatherings Setting the Table I get a lot of question on setting the table! Follow my instructions for a great event and tailor to your formal to casual environment. • Always arrange flatware in the order it will be use! For example, the utensil that is farthest away from the plate will be used first. • With the plate in the middle set the forks to the left then knives and spoons to the right. • The blade of the knife should be facing the plate. • You can place your forks facing up or down. It is really up to you. • If you are serving a salad then include a salad fork. Again these are set on the left in order of use from farthest away. • If you are serving a gourmet dinner with several courses then try to combine some utensils to avoid a cluttered and confusing table. If you need an additional utensil then bring it out with the dish you are serving. • Bread and butter plates are set above the forks and the spreader (if you are using them) is placed on the small plate. • Dessert utensils. If I am hosting a formal dinner and serving dessert individually then I include the utensil at that time on the dessert plate/bowl. When I have a casual luncheon then I include the dessert utensil above the dinner plate and I may even add the coffee spoon next to it as well. • Glasses should be placed on the knife side. If you are serving several wines with dinner then go to the wine section of this book for more information. Water glasses should be place on the left hand side Estimating Food As an Italian I am always worried about not having enough food. Here is a general guide to follow as a good estimate for your next dinner party! Hors d’oeurves • When you are preparing a formal dinner estimate four to five hors d’oeurves per person. • For a two-hour cocktail party plan five to six hor d’oeurves per person if you are not serving a meal. Estimate about ten pieces per person. • Prepare both gourmet and easy to prepare hors d’oeurves and plan for about four servings per person. • If you are not sure on the variety then take into consideration the duration of the party and your guest list. I try to keep a theme so all hors d’oeurves go well together. Main Course • Use common sense when planning your main course. For example if you are going to sauté zucchini and have a thought it may not be enough – add one more to the pan. • Buffet verse Sit down dinner! If you are serving pasta for a sit down dinner then one pound will serve five to six people. If you are including a pasta dish in a buffet then it will serve double the amount. • Don’t go crazy with a huge salad. For a party of six one head of lettuce will be fine! • When serving a side dish plan on 1/2 of each side per person. • For dessert I like to have two choices. For six to eight guests I will prepare one 9-inch pie or cake and a selection of Italian cooking or cannoli’s © Cindy’s Table www.CindysTable.com 117
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www.CindysTable.com 1
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Table of Contents Please click on t
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Table of Contents Sole Calabrese...
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Hosting An Event Hosting an event~
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Planning Your Event Entertaining -
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Planning Tips must do Planning tips
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Planning Tips Tips for the novice h
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Planning Tips PLACE SETTINGS & GLAS
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Planning Tips YOU’RE HAVING A DIN
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Bacon Wrapped Dates Hors d’oeuvre
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Chicken Satay chicken satay This is
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Marinara Sauce marinara sauce If yo
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Spring Onion Pancakes spring onion
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Beef Tenderloin with a Wine Reducti
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Entertaining Ratatouille Entertaini
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Introductions introductions Your gu
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Spring Dinner Party dinner party pe
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Spring Dinner Party Brussels SPROUT
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Spring Dinner Party BAKED HONEY SWE
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All Things Italian FROZIA I believe
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All Things Italian Zucchini Scrambl
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All Things Italian Grilled Shrimp w
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All Things Italian Chicken with Art
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All Things Italian Cherry-Almond-Pe
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Lunch with the Girls Cream of Celer
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Lunch with the Girls Ginger Glazed
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Brunch or Breakfast for a Crowd Dou
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Brunch or Breakfast for a Crowd Mus
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Brunch or Breakfast for a Crowd Blu
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Tuscan Dinner Zuppa Toscana Every I
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Tuscan Dinner Calamari Salad I thou
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Tuscan Dinner Arista alla Fiorentin
Page 65 and 66: Tuscan Dinner Tuscan Sea Bass Sea B
Page 67 and 68: Easter easter I love Eater. I remem
Page 69 and 70: Easter Smoked Salmon Platter Some o
Page 71 and 72: Easter Roasted Lamb Dinner Many Ita
Page 73 and 74: Thanksgiving Thanksgiving What is y
Page 75 and 76: Thanksgiving Crispy Potato Sticks w
Page 77 and 78: Thanksgiving Baked Kale Chips I fou
Page 79 and 80: Thanksgiving Directions Preheat ove
Page 81 and 82: Thanksgiving Sausage and Apple Stuf
Page 83 and 84: Thanksgiving Lemon Brussels Sprouts
Page 85 and 86: Thanksgiving Perfect Pumpkin Pie Th
Page 87 and 88: Christmas Eve Italian Fried Shrimp
Page 89 and 90: Christmas Eve Zuppa di Pesce We mos
Page 91 and 92: Christmas Eve Baccala I am sure you
Page 93 and 94: Christmas Eve batches, place the me
Page 95 and 96: Christmas Eve Individual Baked Appl
Page 97 and 98: Christmas Day Dinner Marinated Oliv
Page 99 and 100: Christmas Day Dinner Holiday Beef T
Page 101 and 102: Christmas Day Dinner Zucchini Lasag
Page 103 and 104: New Years Eve Dinner New Years Eve
Page 105 and 106: New Years Eve Dinner Portabella Mus
Page 107 and 108: New Years Eve Dinner Italian Herb C
Page 109 and 110: New Years Eve Dinner Apple Crisp I
Page 111 and 112: Appetizers aPPETIZErS As you will n
Page 113 and 114: Beef, Pork, Veal and Lamb BEEf, Por
Page 115: Seafood Please click on the link fo
Page 119 and 120: Organizing Your To-Do List Organizi
Page 121 and 122: Party Do’s and Don’ts Party Do
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