During recent years endless hours of party planning and spending time in the kitchen have given way to dining out as a means of entertaining and enjoying all summer has to offer. Somehow during the summer months even the most reluctant gourmet begins to think of entertaining.
If you love to entertain, but do not wish to “man” the job yourself, meet P*A*R*T*Y D*E*S*G*N, a concept developed at Culinary Architect Catering to let you enjoy all of your Summer entertaining. The following recipes and presentation secrets will help you plan a spectacular summer party even if you are not a seasoned professional caterer.
Hors d’oeuvres: Caviared Cream Cheese
First Course: Summery Gazpacho
Entree: Beef Tenderloin Salad
Dessert: Ice Cream Cake*
*Recipe Not Given
Caviared Cream Cheese
4 8-oz. packages of cream cheese
1 3-oz jar of red lumpfish caviar and black lumpfish caviar
1 3-oz jar of golden caviar
5 scallions sliced into thin circles
Flatt Breads-available at all supermarkets
1. With your hands, pound each block of cream cheese into a 4X4-inch square and set aside on plastic wrap.
2. Wash the red caviar in a fine sieve to eliminate excess salt, gently press down the caviar to remove water. Set caviar aside.
3. Rinse out the sieve and follow the same procedure for the black caviar.
4. Cover 3 of the four blocks of cream cheese with scallions. Press to imbed them in the cream cheese. Cover one layer with black caviar and cover one-third of another layer with the black caviar.
5. On the remaining block of cream cheese and one-third of the other block of cream cheese place the golden caviar.
6. To assemble: Place the red caviar layer on top of the black, then place the golden layer on top of the red, always keeping the caviar side up and finally place the third caviar layer on top. Imbed the remaining scallions around the sides of the block.
Presentation Suggestions: Place the flatts in a starburst fashion on a flat platter. Place the block of caviar cream cheese in the center. Place two contrasting flowers on the top. Be sure to include a spreader so your guests can help themselves.
(Now that tomatoes are coming into season, try this recipe)
3 cloves garlic
3 large tomatoes, cut into quarters
2 large Japanese cucumbers, cut into quarters
1 large onion, cut in half
1 large green pepper, cut in half
1 1/2 cups tomato juice
15 oz. beef consomme
1/2 cup red wine vinegar
1/2 cup olive oil
1 tsp. Tabasco
Pinch of salt and pepper
1 bunch fresh parsley, chopped
1. In a food processor, fitted with a steel blade, place garlic, tomatoes, cucumber, onion, green pepper,. With on-off movements, pulse and coarsely chop.
2. Mix remaining ingredients and blend with coarsely chopped vegetables. Serve or chill.
Presentation Suggestion: Sprinkle freshly chopped parsley on top of soup.
Beef Tenderloin Salad
2 1/2 lbs. beef tenderloin, seared at 500 degrees for 7 minutes and then bake for 10 minutes or until desired doneness, rare is 115 degrees. Let the beef cool in wrapped aluminum foil while in the refrigerator. When cooled, cut into thin strips. (London Broil may also be used.
1 red onion, sliced
1/4 cup lemon juice
1/2 cup tarragon vinegar
2 cups best quality olive oil
1/2 cup fresh tarragon, chopped coarsely
Salt and Fresh Ground Pepper to taste
1 head radicchio (optional)
1. Place the onions and beef in a bowl, combine. Add lemon juice and vinegar. Toss. Slowly add olive oil while tossing beef and onions. Add tarragon and refrigerate overnight.
2. Before serving, add salt and pepper to taste.
Presentation Suggestion: Line a platter with radicchio and mound the beef salad in the center of the platter. Garnish with extra tarragon.
Alexandra Troy is owner of Culinary Architect Catering, a 35 year-old Greenvale-based company, specializing in private, corporate and promotional parties. Need help making your parties delicious and stress-free, CALL 516-484-7431 and you will be a guest at your own party! If you make any of these recipes, send me a photo at email@example.com