So, much like I did the Bluff Diaries in “chapters”, here starts a new series, on entertaining. I will try to break things down with each post focusing on a particular aspect. What will be different is each post I will ask you to ask your questions in the comments section so that the next time I post on the Entertaining Diaries I can answer and address your questions, sound good?<\/p>\n So,\u00a0 let’s begin with this first post, which is going to address hosting a dinner party for a small group. When I say small I mean for 8 or under, an intimate dinner party which to me are the very best kind and the kind I don’t do nearly enough. I do hope to change that coming this fall.<\/p>\n I went through some old posts and gathered various pictures to tie in with whatever I was talking about, so these pictures are from assorted times and gatherings.<\/p>\n In these posts, I will throw in a few recipes, all the tips I know and some of the tried and true methods that at last have worked for me to insure a stress free as possible experience and maybe to help those who get anxious about entertaining to realize its not so bad afterall:) So let’s get started and remember you get to ask your questions for the next post in the comments section, enjoy!<\/p>\n ________________________________________<\/p>\n <\/p>\n A few days before I will head to the market and shop off my list. I always write everything down (yes am old fashioned that way) and even will make a diagram showing how it might look on my table<\/p>\n I am a consummate list maker and you will see my little lists all over the place. I will even make circles with the dishes I will serve to see how i might envision a plate with those items.<\/p>\n I will often set my entire dining table 2-3 days before, partly because I love doing it and because it’s one less thing to do, laying everything out making sure its clean\/polished is a great idea (ahead of time)!<\/p>\n I gather all my trays\/serving dishes and even lay out all my serving utensils so they are ready and there’s no last minute searching<\/p>\n I will buy flowers the day before, if 2 days before will keep the fresh flowers in refrigerator in garage to stay as fresh as possible<\/p>\n The morning of I will make my arrangements sometimes they are tall and big like below, and people will ask how do you see each other? Simple, when we actually sit down to eat, they are moved to the the console:) Problem solved!<\/p>\n If I don’t do a big center arrangement, sometimes I will take a few dozen roses and make tight little bouquets in my mint juleps and place at each setting, looks fabulous!<\/p>\n ***Unannounced gift with purchase, for every 6 or more mint juleps purchased get one free (no code necessary- on for 3 days*** Click here to see our mint juleps<\/a><\/strong><\/p>\n My husband will make sure we have wine and that our bar is stocked (his job)!<\/p>\n If we are dining outdoors I love filling one of my favorite containers (from Sasha Nicholas) with a few bottles of chilled wine<\/p>\n The day of I will decide what kind of music I want to play, we\u00a0 love smooth jazz and anything<\/em> bossa nova.<\/p>\n The day of is spent cooking and preparing, I actually enjoy this process when I am “in the zone”!<\/p>\n Always check your powder room, I make sure that its spotless, and that there are nice fresh (and pretty) linens, sometimes have a little bud vase with a fresh flower and almost always burn a candle so even when my guests are in the powder room, they feel special<\/p>\n I always burn a few candles, my absolute favorites are my own:) The scent I sell is my signature scent (originally made for the Ritz Carlton, its a soft powdery gardenia and is heaven). The ones in the crystal and porcelain containers are the ones I am referring to as or signature scent.<\/strong><\/p>\n Everyone now associates me with beautiful scent plus the quality of the candle is sublime, it permeates my entire home! They come in crystal containers as well as our signature blue\/white porcelain containers (click here to see the candles).<\/strong> <\/a><\/em>Walking into a home that smells good is such a wonderful way to welcome guests.<\/p>\n This is very important for me<\/em>– One thing I have done for years is I will designate a “must finish by” time that day. I am an early bird so start my prep early, I will decide that I want to be done by around 1 or 2 pm, so I give myself a self imposed deadline. That means, literally there is nothing left to do other than serve my appetizers and light the candles.<\/p>\n I will always take a power nap sometimes it’s not falling asleep but just lying down for 3o minutes. It always feels so<\/em> good to take that well deserved break and rest my feet knowing everything is done. I will often almost always take a bubble bath, its so luxurious and relaxing and just allows me to feel like I have had\u00a0 a nice break prior to playing hostess. I will dress maybe an hour before my guests come but always have an apron:)<\/p>\n A few minutes before guests arrive, the candles get lit and I will put dimmers on in dining room and living room. Lighting cannot be overestimated enought!!\u00a0 It can make or break the entire ambiance. Nothing to me as bad as a brightly lit room when you are trying to have a elegant and intimate dinner!<\/p>\n I will have whatever appetizers I have planned ready to go 15 min before guests are due to arrive. If it’s something that needs to go in oven I will be sure to have one room temperature appetizer ready when they get there, and put the one to go in the oven a few minutes before they arrive so I am passing it within 20 minutes or so of their arrival, husband will take care of the drinks.<\/p>\n <\/p>\n Appetizers-<\/strong> Having cocktails\/appetizers should last no longer than an hour in my opinion. I think serving 2 appetizers is ample for a small gathering plus you want them to be able to enjoy their dinner! A few go to’s-<\/p>\n Sometimes we will have a pretty tray with a champagne cocktail, makes a nice welcome<\/p>\n A cheese platter (2 to 3 cheeses), crackers, breadsticks with grapes and figs and\/or dried fruit<\/p>\n Fig and ricotta crostini (sliced lightly toasted baguette slices, a smear of riccotta, either fresh fig or fig preserves and chopped up pecans- divine and pretty)! Everyone loves this.<\/p>\n You can never ever go wrong with a\u00a0 pretty fruit platter<\/p>\n A low fat spinach dip served in individual little dishes with vegetables (a cup of greek yogurt, box of frozen spinach, half a pack of Knorrs vegetable soup mix, small can of water chestnuts chopped, 4-5 scallions chopped) I put about 3 TBSP of dip in each mint julep then add assorted vegetables on top “standing” in the dip. People always ooh and ahh but truth is, its so simple!<\/p>\n ***Unannounced gift with purchase, for every 6 or more mint juleps purchased get one free (no code necessary- on for 3 days*** Click here to see our mint juleps<\/a><\/strong><\/p>\n I also have made an entire antipasta tray using my mint juleps for things like guacamole, hummus, brushestta, nuts, etc…..everyone LOVED this!<\/p>\n Shrimp cocktail (always an elegant and sure crowd pleaser)<\/p>\n <\/p>\n Salad or soup- <\/strong>If I start with a salad which I almost always do unless I start with a soup (winter) it is either one of two of my go to’s. If I want a heartier salad its this best ever Caesar salad, cannot tell you how good it is, have shared it many tines but it bears repeating:)<\/p>\n Best Caesar Salad ever!<\/p>\n Small tin of anchovies For the dressing, place the garlic and anchovies (dump entire tin with the oil) in the food processor and blend until smooth. Then add mayo, mustard, lemon juice, Worcestershire, salt, and pepper and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add 1\/2 cup grated Parmesan cheese and pulse 3 times.<\/p>\n Toss the lettuce with enough dressing to moisten well. Add a generous amount of grated Parmesan and croutons. Toss and enjoy.<\/p>\n If I begin with a soup it is almost only for fall or winter dinners, one of my faves is this incredible hearty vegetable soup (recipe to be shared in next post) in time for fall\/winter entertaining!<\/p>\n Dinner-<\/strong> The actual dinner menu can vary. Since I have not had red meat for over a year, it is not my go to but I still do prepare it on occasion for my all male household:) I think fish is something almost everyone loves as well as chicken.<\/p>\n The last time I had people for dinner I started with a salad, and this is what I served below, along with a wild rice, sauteed asparagus. I find almost everyone is looking to eat lighter and getting away from very heavy meals.I always have a bread basket for those who need a little extra substance filled with fresh breads form a local bakery and a few flatbreads. This particular recipe for Sole Meuni\u00e9re is outstanding and always gets rave reviews!<\/p>\n Sole Meuni\u00e8re<\/p>\n <\/p>\n Dessert-<\/strong> I am no baker, and the days of making any kind of homemade desserts is well behind me. Plus we are super fortunate to have a number of excellent bakeries within a few minutes from home. So, I always without fail have either a platter of mixed berries or a platter of fruit and a dessert.<\/p>\n I tend to keep it lighter, like a fruit tart or some kind of thin pastry\/tart, add coffee and tea and you have yourself the ending to a pretty wonderful meal! I am admittedly not one for after dinner drinks, as normally I am dreaming of slipping into my pjs and calling it a night but my husband likes the occasional cigar and brandy so sometimes the nights go on just a wee bit longer than what I think is ideal, lol.<\/p>\n <\/p>\n ________________________________<\/p>\n Well this sure was fun, I feel like I just threw a virtual party:) Thanks to all of you who kept asking me to do this, it was actually a surprise to myself how much fun I had going through many old posts and getting to relive so many fun memories from so many fantastic get together and celebrations. I think we are going to have fun with this series!<\/p>\n OK, so here is the deal- you get to ask your entertaining questions in the comments below or share your own tips! <\/strong>I will answer them in my next post, I cannot promise to get to all of them but vow to do my very best! You are also welcome to suggest specific subjects with regard to entertaining that you would like me to talk about in future installments.<\/p>\n Sound good? OK, your turn to fire away, hope you enjoyed this first post on The Entertaining Diaries! Until next time…………….<\/p>\n <\/p>\n You love our calendars, the response has been incredible! Our presale is on the fabulous blue\/white desktop calendar is on!! Click here for all details<\/a><\/em><\/span><\/strong><\/p>\n PS With fall around the corner, our blue and white porcelain pumpkins are on promotion as of today,\u00a0 for 20% for two days!! Great time to get a head start on your fall decor:) These are so beautiful….click here for the set<\/span>\u00a0\u00a0 <\/em><\/a>OR they can now be purchased individually<\/span><\/em>, click here and scroll down<\/em><\/span><\/a><\/span><\/strong><\/p>\n![\"\"](\"https:\/\/wp.enchantedhome.com\/blog\/wp-content\/uploads\/2019\/08\/The.jpg\")
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\n3 large garlic cloves
\n3 generous tablespoons mayonnaise
\n2 teaspoons Dijon mustard
\nFreshly squeezed lemon juice (2 lemons)
\nWorcestershire Sauce to taste
\nSalt and pepper to taste
\n1 1\/2 cups good mild olive oil
\n1\/2 cup freshly grated Parmesan cheese, plus additional cheese to mix in to the salad
\nCroutons
\nRomaine hearts<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n\n
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<\/a><\/p>\n<\/a><\/p>\nTWO BEAUTIFUL\u00a0 REMINDERS-<\/span><\/h2>\n
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