Thoughts on Entertaining

First of all I’d like to acknowledge that these pictures could be sharper. Not a great start for a professional food photographer. But in the interests of disclosure I had just  cooked, cleaned and set out food for 20 people, and in five minutes the doorbell would ring and the first guests would arrive. The light was low, the camera got shaky (it was a simple point and shoot). So let’s just say these are for reference only, and we’ll leave it at that!

The back story here is that a friend was having a baby (not her first) and my husband, I and a friend decided to give her a little party. We invited 20 people, they all came.

And this is the food that we served.
Very easy to prepare and so delicious.

The wonderful thing about this menu is that it’s good in summer, winter spring or fall (or autumn, as I used to say)

For 20 people I had:

2 lbs / 900g rare roast beef served with 2 kinds of mustard and cornichons

1lb / 900 g new potatoes tossed in butter and dill

1 lb / 450 g shrimp served with a spicy cocktail sauce

Home made cocktail meatballs served in a tomato sauce (recipe here)

A mushroom and fontina quiche (recipe here)

The ubiquitous cheeseboard (good idea is to mix it up. A cow, goat and sheep milk cheese OR any soft, semi soft and hard cheese such as a brie, a manchego and a cheddar.)
Serve with a bunch of grapes (looks pretty), some kind of cured meat (I used Biltong, which is like jerky) and some nuts. Of course something to eat with the cheese….crackers and thinly sliced baguette.

Crudite –
I used the following but you can use whatever is in season. Just try to make it look pretty. The more colourful, the better.
-3 bell peppers (red, green, orange)
-3 small cucumbers sliced length ways
– handful of radishes, green leaves attached
– asparagus lightly steamed
– 4 or 5 small carrots peeled, stalks left on but trimmed
All this was served with a store bought tzaziki sauce

White, Rosé and Red Wine, Beers too.

It was all pretty much eaten, but the best part about all of this was the left overs were fabulous! Cold roast beef, new potatoes and the left over crudite with a dash of tzaziki were perfect the next day.

More entertaining ideas to come. Let me know if you have any ideas to share too!

PS Anyone would be forgiven for thinking I didn’t live in New York, with the Biltong and the Steenberg Wooden Board, which was a gift from a very dear friend. The Biltong is surprisingly easy to get here. Try Braaitime

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