10 Tips for Throwing a Dinner Party + Rodney Strong 25th Anniversary

A couple of weeks ago we hosted a dinner party for 8. It was a perfect evening, so we set up the table outside next to the garden, hung a string of white lights, and set the table for an evening of food and wine with friends. The event all came about thanks to Rodney Strong Vineyards 25th anniversary celebration. The celebration happened across the country and benefited the James Beard Foundation. Restaurants in Healdsburg, CA; New York, NY; Miami, FL; and Austin, TX (along with a group of food bloggers hosting dinners in their homes) participated on Saturday, September 20, 2014.

Here is an excerpt from the media release that sums up the spirit of the event perfectly:

“This is a once in a lifetime event that acknowledges our pride and passion of being in the wine business,” says Klein. “The shared dinner will be a fantastic celebration, bringing together partners, friends and fans we’ve come to know over 25 years of running RodneyStrong. Wine is what brings family and friends together at the table and there is no better way to show our appreciation than hosting these special dinners that will bring people from across the country together on one spectacular night.”

Admittedly, I have not thrown a proper dinner party in quite some time. So, I began by planning every detail, from the menu to my schedule the day before and the day of to make sure I had everything covered. The menu, as usual, changed a bit once I went to the grocery store and scoped out the highest quality, freshest food they had a available. In the end, this is what I ended up serving:

It was a perfect combination of late summer/early autumn dishes that were excellent for serving to a larger crowd but it did require some planning and the implementation of some of my best tips for throwing a dinner party. I shared these tips on Facebook as I prepped for the dinner but I thought some of you may have missed them or would find it useful to have them all in one place. So, here are my 10 Tips for Throwing a Dinner Party:

Tip #1: Before you begin cooking anything, completely clean your kitchen (yep, ALL the dishes!) and fill the sink with warm, soapy water.

Tip #2: Have a game plan! I find it so much easier to stay organized and calm during prep when I make a clear list of when/what I need to do.

Tip #3: Taste your food at various stages so you don't end up serving some with too much or too little seasoning.

Tip #4: Use recipes you trust. Whether it is a combination of your own recipes or selections from your favorite cookbooks, recipes that are sure to succeed are a must!

Tip #5: Make time to put your feet up for 5-10 minutes at least once every hour. Trust me. It helps.

Tip #6: Don't forget to chill the white wine! It's the little things that will make things less stressful upon your guests arrival.

Tip #7: Cooking a roast is an easy way to feed a large number of people (I've poached mine in cream, garlic and Parmesan before roasting). It makes plating (family style) easier and quicker!

Tip #8: Stay hydrated! Whether you do all your cooking before your party or continue the process during, make sure you always have a full glass of ice water nearby. And while we're at it, WEAR COMFORTABLE SHOES.

Tip #9: Make drinks and some courses self-serve or family style so you don't have to constantly be pouring/plating. But remember, when serving alcohol, to remind guests to be careful and safe.

Tip #10: No matter what happens, remember to relax and enjoy. The reason we have people over is for fellowship around the table and to enjoy full bellies and full hearts.

Follow these 10 tips and you'll feel more organized and prepared than ever.

I used a mix of my own, original recipes in addition to a few gathered from my favorite cookbooks. The one that turned out the best was the cinnamon challah bread pudding with port soaked raisins, which I'll be sharing with you next week!

Savory Pumpkin Butter Tart

I truly love this time of year. The way the light changes from vibrant summer sun to softer, more golden reflections of fall leaves is absolute perfection. And the cooler air? Yes. Give me more of that. The change in seasons also means more of my favorite foods. Pumpkin spice things, caramelized things, herb-y things...they are all on my radar right now. This savory pumpkin butter tart is now at the top of my favorite-fall-foods list. Creamy pumpkin puree (recipe here) plus some homemade applesauce, pumpkin pie spice, maple syrup and amaretto make a perfect pumpkin-apple butter. Spread on puff pastry and topped with walnuts, caramelized onions and blue cheese showcases the butter's sweet-spicy perfection in a new way.

This tart would be perfect for anything from last-minute cocktail parties to holiday appetizers alongside a glass of crisp, bubbly Prosecco. You could also turn this into a perfect fall lunch or light supper by pairing it with a simple green salad and a glass of chardonnay.

I'll be eating this in my backyard while I watch the leaves fall and pile up on the lawn, contemplating when I should ask my husband to start raking. It's gonna be a good time.

Savory Pumpkin Butter Tart

Serves 6-8

Ingredients

For the Pumpkin-Apple Butter:

• 1 cup pumpkin puree (recipe here)
• 1 cup unsweetened apple sauce
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 1/2 cup water
• 1/4 cup Amaretto
• pinch of salt

For the tart:

• 1 sheet puff pastry, thawed according to package directions
• 1 large onion, halved and thinly sliced with the grain
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2/3 cup pumpkin-apple butter (pumpkin or apple butter are fine too)
• 1/3 cup walnut halves
• 1/3 cup blue cheese crumbles
• 1 tablespoons thyme leaves

Instructions

1. Combine all of the pumpkin-apple butter ingredients in a small saucepan, stir to combine and bring to a simmer over medium heat.
2. Continue to gently simmer until slightly thickened, about 30-45 minutes, stirring often. Transfer to a bowl and set aside to cool.
3. Meanwhile, preheat oven to 400 degrees Fahrenheit.
4. On a lightly floured surface, roll the puff pastry out until it measures about 12x18 inches. Roll about half an inch of the pastry to form a raised border. Return the pastry to the fridge to chill for 20-30 minutes.
5. While the pastry chills, make the caramelized onions by first melting the butter in a large skillet over medium-high heat.
6. Add the onions and kosher salt and stir until the onions are softened and just beginning to turn golden.
7. Reduce the heat to medium-low and continue to cook and stir until the onions are a deep golden color, about 20-30 minutes.
8. Spread the pumpkin butter on the chilled pastry and sprinkle with the walnut halves.
9. Bake for about 23 minutes or until the pastry is golden brown and firm.
10. Remove from the oven and sprinkle with the caramelized onions and blue cheese crumbles.
11. Garnish with thyme leaves and cut to serve.

How to Roast a Pumpkin + Pumpkin Puree

The other day, I was thinking about what it is that makes autumn so wonderful. A little later that day, as I put root vegetables, acorn squash, and apples in my shopping cart, I realized that there is such a feeling of comfort during this season. No matter what the day brings, you can always find a comforting soup, warming cup of tea, a soft blanket, or a pumpkin-spice candle to lift your spirits. Another reason I love fall is because there is always something that need roasting, baking, or braising in the oven that was ignored all summer. I love turning the oven on first thing in the morning when the air is cold in preparation for a day of baking or roasting. Even without knowing exactly what I'm going to make, I set the temperature to 350 F and find something to set on the middle rack.

Today, I roasted a pumpkin to make some puree now that the grocery stores are filled with sugar pumpkins. I love buying 3 or 4 of these little pumpkins to set on the table or in a window sill for decoration. Then, I use them as needed and replace them with things like bowls of apples or winter squash. Multitasking decorations. It's the way to go.

If you've never tried making your own pumpkin puree, I highly recommend it. The process is ridiculously easy and results in a pumpkin puree that is far fresher and more flavorful than anything you'll find in a can.

Here are the easy steps showing you how to roast a pumpkin and turn it into puree!

Cut off the stem:

It is much easier to cut the pumpkin in half if you get rid of the stem, so use a SUPER sharp knife and carefully cut off the 'lid'.

Scoop out the seeds:

Scoop out the stringy pulp and the seeds using an ice cream scoop or a large spoon. Save the seeds if you'd like to toast them, but discard the pulp.

Roast the pumpkin:

Preheat the oven to 350 degrees Fahrenheit and place the pumpkin halves, cut side down, on a parchment lined baking sheet.

Bake for 45 minutes or until you can easily pierce the skin of the pumpkin with a fork or a toothpick.

Let cool, then scoop:

Let the pumpkin halves cool by setting the baking sheet on a wire rack. When they are cool enough to handle, use a spoon to scoop and scrape the flesh of the pumpkin out of the skin.

Puree:

Transfer the pumpkin flesh to a blender and pulse until smooth. If you end up with a dry pumpkin, add a tablespoon or two of water to the blender. I typically don't need to add any additional liquid and only do so if absolutely necessary so I can use the puree in baking recipes without any problems.

And that's all there is to it! Easy. Oh so easy. You can use the puree in anything from pancakes to soup to a homemade pumpkin pie latte.

I'll have more pumpkin recipes for you this week using this puree, so make some ASAP and get ready for some pumpkin deliciousness!

Cocktail Friday: Pumpkin Spice Hot Buttered Rum

What's the saying? Too much of a good thing...something, something, something...? That. That is what we are getting here in Colorado. Since we moved here last year, all we have wanted is a decent amount of precipitation. Snow, rain, it didn't really matter. We didn't want to be picky. Tuesday afternoon is when the rain started. It hasn't stopped since then with the exception of short breaks lasting maybe 30 minutes at the most. It can be such a conflicting feeling laying in bed listening to the rain through your open window knowing that while it sounds soothing and wonderful from the comfort of your bedroom, it sounds terrifying to those who have evacuated their homes. Some of them won't be able to go back.

So, I'm trying to stay positive and enjoy the rain because complaining about it isn't going to change a thing. Not one little thing. I will say that every cell of my being is going out to those impacted by the over-flowing creeks and rivers, the washed away interstates, and the evacuations. Nature is a funny thing. This is a lesson I learned well in Japan after the earthquake on March 11th. If there is one thing I could say, while it may not be as comforting as one might hope, it would be this: respect nature and what is happening. It won't change anything to panic. Mourn if you've lost things but don't let it bring you down. And when it's all over, help one another calmly and with purpose.

While we are rained-in, I'm craving cozy things like casseroles, mugs of hot tea, fuzzy blankets, and chocolate. Well, I'm always craving chocolate. Nothing new there. But in the spirit of staying cozy and calm, I thought buttered rum would be an appropriate cocktail. In the spirit of the season, I've made this a Pumpkin Spice Buttered Rum by adding the warm flavors of cinnamon, nutmeg, and dried citrus. I actually just buy a jar of pumpkin spice seasoning which is absolutely wonderful sprinkled on a latte, added to cookies, or added to hot buttered rum. Duh.

No matter where you find yourself this weekend, look for the sunshine through the clouds. It's there somewhere. I promise.

Hot Buttered Rum

Makes 4 servings

*My sister did the original recipe/post for this on Tokyo Terrace a few years ago. To see the whole post from Rebecca, click here.

Ingredients

• 1/2 cup water
• 1 1/2 cups apple cider
• 2 cups dark rum
• 2 Tablespoons butter, softened
• 1 Tablespoon pumpkin spice seasoning
• 1/2 teaspoon vanilla extract
• 1 Tablespoon honey

Instructions

1. Pour the water, cider and rum into a kettle or saucepan and bring to a boil.
2. While your brew is brewing, combine the butter, pumpkin spice seasoning, vanilla extract and honey in a small bowl.
3. Divide brew and butter into 4 pretty cups or mugs. Add a cinnamon stick and serve.