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Pop the champagne and pour yourself a glass of bubbly, or craft a favorite cocktail to get into the entertaining mood because hosting season continues or is officially in high gear for some of you. Since I love to create an unforgettable moment when I host not only for the guests but as well as for us, over the years, through many stressful trials and errors, I have managed over time to develop the art of hosting stress-free dinner parties that don’t leave me feeling completely spent. The most obvious and goes without saying keys to this are: to plan ahead and keep things simple by preparing fares that give you the biggest bang for your buck without all the extra fuss. Whether you plan on hosting a large gathering, an intimate dinner for two, or just a handful of close friends, I wanted to share one of my easiest and most elegant hosting dinner menus guides for intimate gatherings that’s easy and yet still elevate the dinner table for the hosts who need a little inspo. Pull out all of your swanky vintage coupes, goblets, flutes, and dinnerware – mix and match them to create a warm, cozy, and inviting tablescape consisting of a not-your-average at-home dinner party experience.
Choosing to opt for your favorite wines or bubbly (which you can have guests who offer to bring something to bring their favorite bottles) helps to keep you sitting at the table with your guests enjoying the company instead of spending time being a bartender all night which can be too much. Or making a punch bowl with all the necessary accouterment needed so people can help themselves when they need to. One of my favorite go-tos is a Pomegranate Champagne Sangria.
This soup is simple and delicious. It can even be made the day before if you want to save more time.
Ingredients
1 – 2 large squash (washed)
4 tablespoons butter
6-8 cups chicken or vegetable stock (whichever you one you prefer)
Salt + white pepper to taste
1/2 cup creme fraiche (or heavy cream)
1 tsp allspice
Truffle oil for drizzling
Directions
Preheat the oven to 400 degrees F.
Take your 1-2 squash and cut them in half and scoop out the seeds. Place them on a sheet pan flesh side up. Brush the flesh of the squash with a little melted butter and season with allspice, salt, and pepper. Roast them in the oven for 30-45 minutes or until the flesh is nice and soft.
Once the squash is done, let it cool slightly, then scoop the butternut squash out of its flesh into a blender. Add in your broth, the butter, and creme fraiche (if you opted for it instead of the heavy cream), and blend until smooth. Return your soup to the saucepan, and add your heavy cream (if you prefer the heavy cream in place of the creme fraiche) to heat through. Taste and adjust seasonings to your liking. Then drizzle with truffle oil or EVOO and a crack of black pepper.
This winter salad gives that necessary dose of healthy green roughage and perfectly balances the menu. Except, I omit the eggs in it.
This yummy side dish is mostly for others and me, as my husband isn’t into sweet potatoes. So, I realize this may be substituted for a much-preferred side dish – perhaps green vegetables or a simple, delicious salad. But it’s one of my favorite side dishes that I never skip making.
Ingredients
2 pounds sweet potatoes
1 stick of butter
1 cup of light brown sugar
1/2 cup of chopped pecans
1 1/2 tsp vanilla extract
1/8 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground cinnamon
2 1/2 cups water
1/2 tsp salt
3 Tbsp of maple syrup
1 tbsp cornstarch
1 cup orange juice
Direction
Preheat the oven to 375 degrees F
Cover potatoes in water and boil until tender, around 25-30 minutes. Remove the sweet potatoes, and when cool enough to handle, peel them while still a bit warm. Cut them into 1/4″ round slices and set aside.
Coat a 9×13 baking dish with cooking spray and arrange the potatoes around the dish, with each piece slightly overlapping the other.
Meanwhile, melt the butter in a saucepan over medium heat. Add the brown sugar and pecans. Simmer for 3 minutes. Pour the sugar/pecan mixture over the top of the potatoes.
In the same saucepan, mix the orange juice, cornstarch, maple syrup, cloves, nutmeg, cinnamon, and vanilla extract. Pour the mixture over the sweet potatoes and bake in the preheated oven at 375 degrees for 20 minutes until golden brown.
This creamy mashed potatoes is no ordinary one, but a tried and true failproof classic that is so decadent and delicious that it feels like a party in your mouth.
Ingredients
3 pounds yukon gold or russet potatoes, peeled and cut into large cubes
1 sticks + 2 tbsp unsalted butter, divided
7 smashed cloves garlic
3/4 cup warm heavy cream
3/4 cup sour cream
1 tsp salt, plus more to taste
Parsley and paprika for garnish
Direction
Add potatoes to a medium pot and fill with water, making sure all potatoes are covered; season water liberally with salt. Bring to a boil and reduce to simmer until potatoes are fork-tender, about 20 minutes.
While the potatoes cooks, melt the stick of butter on low heat in a small saucepan. Continue to keep warm on a low until milk solids rise to the top, remove milk solids. Add smashed garlic and cook on low for 15 minutes to infuse the garlic. Remove garlic cloves and discard, keep butter warm over low heat.
Once potatoes are done. Let the potatoes drain completely in a colander-making sure to get rid of ALL excess moisture. VERY IMPORTANT!
While the potatoes are still hot, pass them through a ricer in the pot you cooked them into.
Pour in melted butter, salt, and warm cream. Use a handheld mixer on a medium speed until the potatoes are whipped and butter is fully incorporated, about 2-3 minutes, max. Do not over mix. Add sour cream and use the mixer on the lowest setting to mix until smooth, another minute or so. DO NOT OVER BEAT. Season to taste with salt and pepper.
Tranfer to serving dish. Melt remaining butter and pour over potatoes. Sprinkle with paprika and chopped parsley.
Another one of the easiest and tastiest protein dishes that can be made and plated elegantly with minimal fuss. Just a few sprigs of rosemary and some halved pomegranates with a few pomegranate seeds sprinkled around the platter and you’ll be coined the fanciest hosts in town. Once I tested out this particular cornish hens recipe several years ago, I quickly forgot about all the other favorites I used to make.
Ingredients
4 tbsp pure maple syrup
3 tbsp butter
2 tbsp dijon mustard (I’ve substituted with truffle mustard on occasions)
2 tsp dried thyme, crumbled
2 tsp. salt and pepper
4 1 1/2 pound cornish game hens
Direction
Preheat oven to 350 degrees F
Combine the first four ingredients in a small saucepan for glaze. Cook over low heat until butter melts, whisking to blend.
Thoroughly clean the hens by removing the giblets bag out the cavities and rinse them inside out with cold water. Pat hens dry. Place on a baking sheet lined with foil paper. Sprinkle with salt and pepper. Brush with glaze. Roast until hens are cooked through, brushing occasionally with glaze, about 1 hour.
In keeping with the stress-free entertaining mindset, I like to place all the dishes on the table so everyone can serve themselves family style which creates a warm and relaxed atmosphere and allows for more storytelling.
Happy hosting! Don’t forget to tag me @beckabellastyle if you use any or all of this easy hosting guide. I’d love to see and hear how it turns out for you.