Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
When do you whip out the complicated recipes?
The very first time I ever hosted, I made the total rookie mistake of choosing a bunch of complicated (and impressive, of course) recipes that all required last minute attention. I'm pretty sure I greeted guests wearing a filthy apron covered in 7 or 8 mysterious substances because I was still frantically preparing things lol
For Easter last year I made a laborious potatoes au gratin dish, but that's probably the last time I made an impressive "I know this has 19 steps and an ingredient list full of things I haven't ever used before" recipe. It was also a no-pressure family dinner.
I guess maybe I'm tired of defaulting to simplistic recipes for entertaining, but I feel like if I go after the fancy, intricate little hors d'oeuvres and cocktails and all that interest me, I'll end up answering the door in a grody apron again lol What do you do? Always rely on the easy? Have you mastered the complicated?
Re: When do you whip out the complicated recipes?
I try to make things that allow me to do the prep ahead of time, and I have a warming drawer so I can take stuff out of the oven but still keep them warm.
While dinner tomorrow night doesn't have anything complicated, I have these things ready to go on the table or in the oven: assembled lasagna, chopped vegetables for the salad, prepared cheese for cheese platter, baggie of crackers, chocolate pie. When I get home tomorrow, I'll put out the cheese plate, stick the lasagna in the oven for an hour or so, and serve the salads when the lasagna comes out of the oven to rest. It's DH's boys' weekend, and they did'nt want anything too fancy.
Even for the more complicated things, I try to do as much in advance as possible so when people are arriving, I'm jut putting things in or out of the oven. It's one of the reasons I don't have an open floor plan, too. I like being able to bring dishes to the living room or dining room rather than having everyone in the kitchen where there's a mess. I keep it as clean as i can when I'm cooking, but I still prefer to keep the mess of pots and pans away from the guests.
I tend to pull out my more complicated recipies when I have guests. I love to have good food, company and conversation. My big thing is that I try it out on DH before I will make it for anyone else. This makes me more confident in making the dish and takes out the stress - plus I usually change something! In doing this, I figure out what I can make ahead or how I can keep it warm/cool until time to eat.
I agree with doing as much of the prep work ahead of time as possible. But it's recommended by most that you should never make/serve something to guests that you've never made before! It's always best to stick to your classic recipes or recipes you've made that you know how much time it takes and how it tastes. Sometimes what I'll do is make a classic recipe but add a few twists or different touches to it by changing up some of the ingredients.
The other thing you can do, is try the recipe out beforehand (on DH) and see how it goes. If it takes a long time, you can either figure out (if possible) what things you can do ahead of time to help you the next time around or you'll know that it's just way too much for you to do. It's never a good feeling to be frantic and trying to make things perfect while you have guests over.
For me it depends on several factors. The first is whom am I inviting? If it's a bunch of other foodies, my boss, or a first time hosting this group of people, then I try to get a little fancier. If it's a bunch of my friends who don't care as much and they love my cooking anyway, then I go for the classic dishes with my own twist on it.
The second is time. What else is going on in my life? How much time do I have to prepare? If I have a week that is booked but am hosting a party, then I go for the simple, easy but delicious things I can throw together.
The third is my mood. If I am feeling more patient, then I go for the more complicated things. If not, I go the simple route.
Hi! I'm making your Sweet Corn Onion Bake for tomorrow BTW. I have IL's (about a dozen) coming over for a "pool party".
Re: complicated recipes - I sometimes try out one new recipe when guests come over - but not more than that. I'm not the best cook and I really don't bake or do desserts well - so I stick to my tried and true simpler ones and will add one new recipe - but not more than that.
Re: really intricuate hors d'oevures. I used to work in catering and LOVED those types of things - but the company I worked for had a bevy of kitchen assistants who would prep everything before we got on site and then another bevy of Chefs cooking them there... I'd probably never be able to do things like that without help even with lots of prep. But some day might try... hope your party goes well.
Cheers!