Plenty: n. a full or more than adequate amount; the quality or state of being copious
Platters: n. flat serving plates
Polenta: n. see prior post
Parade: n. a lengthy array or succession; a procession
I should have brought my camera (how many times do I have to learn this lesson??) to take pictures of the beautiful food we prepared for the donor’s acknowledgment dinner last night. It was a totally vegetarian meal, and as local as we could make it, given that it’s March.
The group of 60 was to gather for wine and appetizers at 6:30 then proceed to dinner around 7. Our cold appetizers were ready by 6 and the yummiest one, garlic-roasted fingerling potatoes, would come out of the oven right at 6:30. Little did we know that the hungry hordes would begin to gather at 6:10, forks in hand, napkins tucked into their collars.
A little wine and a lively conversation soon worked its magic and they forgot that amateurs were in the kitchen. Fortunately we had a fine team to spread the work load.
And it IS a work load. It’s one thing to throw a big salmon or a bunch of steaks on the barbie to be served with french bread and salad. It’s quite another to prepare a wild mushroom ragout (about fifteen separate ingredients, most requiring chopping and sauteeing) to be served on squares of grilled polenta. We did EVERYTHING from scratch.
There were also technical/logistical problems to solve. Like gathering sufficient large saute pans, cookie sheets and stew pots. Like having enough big bowls to hold batches of chopped or sauteed veggies in process. Like how to keep a vat of stew from burning on the bottom before it’s cooked through on the top. Like how to toss great quantities of green salad (how much dressing?) And how do you calculate how much is ENOUGH of each dish?
We over-prepared. As it all turned out, the hors d’ouevres were both tasty and substantial enough that appetites were significantly reduced by the time people sat down for the main meal. We had PLENTY polenta, a PLETHORA of ragout, and a PARADE of pears.
So let me describe the pears, the easiest and most beautiful of all the dishes. We stood 24 D’anjou pears upright in each of three baking pans, poured some red wine to a height of about 1/2″ around them, sprinkled them with some sugar and a little grated lemon peel and baked them, basting occasionally for about an hour. They came out of the oven like an army of mini snow-capped mountains. Killer tasty too. If you were to make a pan of 6, it would be about a cup of wine and a 1/3 c. sugar. Serve room temperature w. some sauce and a scoop of ice cream.
This web image will give you an idea of how our pears looked lined up in their pans: multiply by about 9 to envision the Pear Parade.
Prep for this dinner took me at least 40 hours, even with help for about half of those hours. Others spent as much time or more on other aspects of the event. And to think I once thought it would be fun to be a caterer. HA!!!!