Yesterday, we hosted a dinner party for my husband’s enchanting office colleagues. Five appetizers. Three courses, all served plated. Loads of planning, grocery shopping, cooking and table setting. Now you know why I haven’t been posting lately. I’ve been preparing. And this is the outcome:
I went for appetizers with lots of flavors and suitable to prepare in advance: three hummus variations, rosemary roasted almonds and lemon marinated olives. These treats I prepared the evening before.
As a starter, I served a celeriac apple soup with a warm smoked trout and chives add-in accompanied by bread and floral butter. The soup, I prepared a week in advanced and froze it. The add-in and the butter, I mixed together on D-day.
The main course, I cooked last weekend and stored it in the freezer: Ossobuco alla Milanese. The veggie sides – roasted tomatoes, steamed heirloom carrots and parsnip chips – I cooked a couple of days in advance. I only had to prepare the rest of the sides – a gooey bramata and a spicy gremolata – right before serving.