dinner tonight for ten TRES IMPORTANTE!
I have been requested by my boyfriend to "throw together" an entree side dish and dessert for he and some of his business clients that could essentially make or break his new business. I have nothing to keep product hot with and so therefore could use a great recipe for something classy that is good cold or at room temp...arg...and it is not an ingenious thinking day for me :) help would be greatly appreciated.
poach salmon filets (or a whole salmon) - this can be served at room temperature. just put the salmon in a pyrex, add a mixture of dry white wine and chicken broth, slice red onions and lemon with peel still on into paper thin slices and place on top of salmon. put in oven at about 325, for about 8-10 minutes, depending on thickness. i like to make a watercress mayo to serve with: bunch of watercress, mayo, lemon juice, dijon - put in food processor - don't have measurements, just everything to taste - should be kind of tart. then you can make my favorite potato salad - boil quartered red potatoes with skins on until they are done, immediately drizzle about a half cup of olive oil and stir in chopped fresh thyme and chopped shallots, salt, pepper. again, all to taste. dessert, if you have one of those footed glass bowls, a trifle is really simple but looks really impressive. for simplicity's sake, i just buy 2 premade poundcakes (sara lee), cut into squares, make some chocoloate instant pudding, slice bananas (or if you can find whole fresh raspberries even better), slivered almonds, and whipped cream. layer everything, starting with pudding, and top with whip cream and more almonds. this is all very simple stuff but really looks elegant when you're done. there a also a lot of recipes on epicurious.com for poached salmon, and they all can be served at room temp. or even cold. hope it works out!
I made an apple clafouti for a dinner party last night. it is a quick and easy amazing fall dish. I just went into the kitchen and whipped it up after we had eaten our main--doesn't take long at all--but maybe you could make the batter beforehand and keep it in the fridge. We didn't use calvados just a mild bourbon and served with creme fraiche. DIVINE
This is one of my company go-to dishes that can be served at room temperature. I cook it ahead of time (not more than medium rare), chill, slice, and serve it on a platter on a bed of arugula or watercress. I also like to accompany it with a couple of spreads/sauces (horseradish cream sauce, cranberry-mustard, etc.) and good bread/rolls. Impressive presentation, but easy, can serve 10, and can be done ahead of time. Accompany it with some roasted asparagus with a vinaigrette, or a nice salad.
Herb and garlic-crusted beef tenderloin with red and yellow pepper relish
First off, I think it's never the food that makes or breaks the business....
Nonetheless, I would suggest salmon pouches which need not be hot at all, and are, in my opinion, better near room temp. Another alternative would be a steak salad with perhaps a chilled soup as an appetizer. That's a nice end of summer meal that could easily be done for your size crowd.