The Best Dinner Party Recipes - MY 100 YEAR OLD HOME (2024)

Prep Time30 minutes

Cook Time40 minutes

Total Time1 hour 10 minutes

Ingredients

• 3 Packages Boursin Cheese
• 8.5 oz Fig Jam Spread
• French baguette, sliced into ¼” slices
• 1 (approx.) Cup Olive Oil
• 4 tablespoonButter
• 16 oz unsalted mixed nuts
• ½ cup brown sugar
• 1 tablespoon butter
• 2 tablespoon water
• 2 teaspoon salt
• 1 teaspoon cayenne pepper

Instructions

Boursin Cheese with Fig Jam

1. Boursin cheese comes in a round foil container. Remove foil cut the cheese round in half. With your hands, reshape the cheese into a round.
2. Place cheese onto serving platters. Spoon fig jam over top in generous spoonfuls.

Grilled French Baguette Rounds

1. To toast the baguettes, In a medium saucepan, pour ¼ cup of olive oil and 1 tablespoon of butter into saucepan. Warm over low to medium heat.
2. Once the olive oil and butter is bubbly, place as many baguette rounds in pan and cook until golden, about two minutes. Remove and cool.
3. Repeat for additional baguettes, adding additional oil and butter as needed. Can be made 1 day in advance. Prior to serving warm in oven until slightly warmed, if too hot, they will melt the cheese.
4. Serve baguettes with Boursin and Fig Jam on serving platter.

Spiced Nuts

1. Put brown sugar, butter, water, salt and cayenne into a medium sized saucepan and melt until syrupy. Add mixed nuts and stir until coated.
2. Turn out onto parchment paper on the baking sheet and spread into a single layer.
3. Bake at 350 for about 20 minutes until nuts are browned. Remove from oven and let cool.
4. They will be sticky, kind of like brittle. Once completely cooled (if you try to do it before completely cooled, you just have a sticky mess). Break apart and store in an airtight container until ready to serve.
   

Prep Time35 minutes

Cook Time45 minutes

Total Time1 hour 20 minutes

Ingredients

• 3 tablespoon olive oil
• 1 tablespoon butter
• 2 Cups finely chopped yellow onions
• 1 tablespoon minced garlic
• 3 Cups Chicken Stock/Broth
• 1 28oz can and 1 14.5 oz can crushed fire roasted tomatoes
• ½ cup half and half
• 4 leaves fresh basil, finely chopped
• Salt and pepper to taste
• 1 loaf of Texas Toast
• 1 brick gruyere cheese, sliced thinly
• 1 brick sharp white cheddar cheese, sliced thinly
• 1 brick mozzarella cheese, sliced thinly
• 4 tablespoon olive oil
• 4 tablespoon butter

Instructions

Fire Roasted Tomato Bisque

1. Place olive oil and butter in saucepan over low to medium heat. When oil and butter are combined and bubbly add onions and garlic. Cook until onions are translucent and beginning to brown. Remove from heat.
2. In stock pot on low to medium heat, add chicken stock/broth, both cans of tomatoes (do not drain). Stir to combine. Add onions, garlic and oil.
3. Add half and half and basil to pot, stir to combine. Season to taste with salt and pepper. Once combined and cooked through, remove from heat.
4. Transfer soup to blender. Pulse until smooth.
5. Return to pot. Soup can be made ahead and refrigerated. When ready to serve, warm slowly before serving.

Grilled Cheese Sticks

1. Cut away crusts from bread. To assemble each sandwich, use two pieces of bread. Layer slices of gruyere on top of the bread. On top of the gruyere, layer the sharp white cheddar cheese slices. On top of the cheddar cheese, layer the mozzarella slices.
2. In a saucepan, over medium heat, add 1 TBL of olive oil and 1 TBL of butter. Once the olive oil and butter is combined and bubbly.
3. Carefully transfer the bread layered with cheese into the pan, bread side down. Place the second piece of bread on top of cheese.
4. When the bread is golden brown, carefully flip the sandwich to brown the second piece of bread.
5. Once both sides of the bread are browned, transfer the sandwich to a cookie sheet, lined with parchment paper.
6. Place in oven heated to 300 degrees. Bake sandwich for 10-12 minutes until cheeses are melted.
7. Cut sandwiches in half and serve with soup.
   

Prep Time30 minutes

Cook Time8 minutes

Additional Time20 minutes

Total Time58 minutes

Ingredients

• Crab Cakes
• 3 TBL butter
• 1 scallion, chopped fine
• 1 glove garlic, minced
• 2 TBL red bell pepper, chopped fine
• Ground red pepper (cayenne) to taste
• 3 TBL heavy cream
• 1 TBL dijon mustard
• 1 egg, beaten
• 1 tsp minced fresh basil
• 1 tsp minced fresh parsley
• 1 cup fine dry bread crumbs
• 1 pound fresh lump crabmeat
• 1/4 cup parmesan cheese
• 2 TBL vegetable oil
• Lemon Dill Sauce
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 2 TBL fresh dill chopped
• 1 TBL minced fresh parsley
• 2 tsp fresh lemon juice
• 1 TBL grated lemon peel
• 1 clove garlic, minced

Instructions

Crab Cakes

1. Lightly chop the crab meat in the food processor and set aside.
2. Melt one TBL of the butter in a large skillet and saute the scallion, garlic and red bell pepper until wilted, about 2 minutes.
3. Add the ground red pepper, cream and mustard.
4. Cool slightly. Add the egg, basil, parsley, 1/2 cup of the bread crumbs, and the crabmeat.
5. Mix lightly. Mold into 25 one-inch wide patties.
6. Combine the remaining 1/2 cup of bread crumbs and the parmesan cheese in a shallow dish.
7. Roll the patties in the crumb and cheese mixture.
8. Chill for at least one hour. (The crab cakes can be made one day prior and refrigerated, covered, up to this point.)
9. Combine the oil and the remaining 2 TBL of butter over moderate heat in a large skillet.
10. Saute the crab cakes 3 minutes on each side.

Lemon Dill Sauce

1. Combine all ingredients in a medium bowl.
2. Chill until the mixture thickens.

Notes

Prep Time45 minutes

Total Time45 minutes

Ingredients

• 36 Cherry Tomatoes
• 6 Pieces Thick Sliced Bacon,
• ¼ Head Iceberg Lettuce
• ¼ Cup Mayonnaise

Instructions

BLT Tomatoes

1. Slice top of cherry tomato off close to the top. With very small spoon, carefully scoop out the inside of the tomatoes. Throw away the tops and insides of the cherry tomatoes.
2. Cook the bacon slices until very crispy. Blot any extra grease from bacon. Chop bacon very finely and set aside.
3. Chop lettuce very finely.
4. Mix bacon, lettuce and mayonnaise together. With a small spoon, fill the cherry tomatoes with the bacon lettuce and mayonnaise mixture. These can be made ahead and kept in the refrigerator until you are ready to serve.

Notes

Prep Time20 minutes

Total Time20 minutes

Ingredients

• 1 Bag Mixed Spring Greens
• 2 Pears, sliced thinly
• 1 brick Toscana cheese shaved thinly (or aged parmesan cheese)
• 8 oz unsalted pecan halves
• ½ cup granulated sugar
• 3 tablespoon Champagne Vinegar
• ½ teaspoon Dijon Mustard
• ½ teaspoon Minced Garlic
• ½ Cup Olive Oil
• Season with salt and pepper

Instructions

Sugared Pecans

1. In a saucepan over medium heat, add pecans and sugar.
2. Stir until sugar is melted and pecans are coated. Stir constantly being careful not to allow the sugar to burn and scorch the pecans.
3. Turn out the sugared pecans onto parchment paper to cool.
   

Champagne Vinaigrette (makes 3/4 cup of dressing)

1. Whisk together all ingredients until combined.
2. Salad assembly, place a handful of greens on each plate. Place approximately 6-8 pear slices on each plate, sprinkle with cheese, pecans and dress salad to your liking.

Prep Time20 minutes

Cook Time20 minutes

Total Time40 minutes

Ingredients

• 6 tablespoon Soy Sauce
• 3 tablespoon Honey
• 3 teaspoon Rice Wine Vinegar
• 1 ½ teaspoon Cornstarch
• 3 tablespoons of water
• 1 cup dry white wine
• ⅓ cup chopped shallots
• ⅓ cup chopped fresh ginger
• ½ cup heavy whipping cream
• 4 6-to-7 ounce sea bass fillets
• 4 tablespoon chilled butter, cut into small pieces

Instructions

Soy Glaze

1. Mix together soy sauce, honey and rice wine vinegar in a small saucepan over low heat.
2. In a small bowl, mix water and cornstarch until smooth. Add water/cornstarch mixture to saucepan.
3. Stir mixture over medium to high heat until the glaze is thickened slightly, about 2 minutes.
4. Remove from heat and cool mixture to room temperature. Glaze can be prepared 1 day ahead. If making ahead, cover and refrigerate.

Ginger Butter Sauce

1. Combine wine, shallots and ginger in small saucepan over high heat.
2. Boil until liquid is reduced ¼ cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes.
3. Remove from heat. Sauce can be prepared 1 day ahead. If making ahead, cover and refrigerate.

Sea Bass

1. Preheat oven to 350.
2. Cover baking sheet with parchment paper. Arrange fish on baking sheet.
3. If glaze has been refrigerated, bring to room temperature.
4. Brush glaze onto fishand bake until opaque in center, about 15 minutes. Remove from oven.
5. While fish is baking, bring ginger butter sauce to simmer. Remove from heat and add butter to sauce pain whisking until melted.
6. Season to taste with salt and pepper. Spoon over baked fish and serve.

Prep Time25 minutes

Cook Time30 minutes

Total Time55 minutes

Ingredients

• CHICKEN
• 1 lb. boneless skinless chicken breasts
• 3/4 cup soy sauce
• 3/4 cup honey
• 3/4 cup water
• 4 cloves garlic, smashed
• 1 TBL cilantro
• fresh lime, squeezed
• PISTACHIO AVOCADO SAUCE
• 1 avocado
• 1 cup packed parsley and cilantro leaves (combined)
• 1 jalapeño, ribs and seeds removed
• 2 cloves garlic
• juice of one lime (or two – get lots of limey goodness in there!)
• 1/2 cup water
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 cup pistachios (you can sub other nuts)

Instructions

1. Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
2. Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
3. Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
4. When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
   cooked.
5. Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
6. To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
7. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
8. Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Prep Time30 minutes

Total Time30 minutes

Ingredients

• 1 package Oreo Thins (frosting removed)
• 3 Tablespoons melted butter
• ½ Quart Coffee Ice Cream
• 1 Jar Hot Fudge Sauce
• 1 Cup Chopped Peanuts

Instructions

1. Crush Oreo chocolate cookies in blender or food processor until ground to fine crumbs.
2. Add 3 tablespoons of melted butter and combine until coated.
3. Press cookie crumb mixture into serving dishes.
4. Top the cookie crumb mixture with 1 scoop of coffee ice cream.
5. Top ice cream with 3 tablespoons of hot fudge sauce.
6. Sprinkle with 1 tablespoon of chopped peanuts.

Place in freezer for a few hours or until ready to serve.