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Suggestions for a first course

cassoulady May 13, 2008 09:35 AM

Hello, I am having a dinner party for eight Sat night. The main course is beef tenderloin with a red wine sauce that is cooked with oxtail and reduced along with roasted asparaus and mashed potatoes. For dessert, I am making creme brulee. Since the main course and dessert are relatively simple to prepare I am looking for a first course that will really be impressive. Any ideas? I have all day Sat free to cook so complicated it ok.

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  1. c
    charlesbois RE: cassoulady May 13, 2008 09:42 AM

    melange of sauteed mushrooms en croute

    it'll go great with the beef and is pretty seasonal right now, especially if you're in the northern midwest and can get morels

    1. s
      Saddleoflamb RE: cassoulady May 13, 2008 10:10 AM

      You could go with an assortment of canapes.....the dinner is heavy and substantial...... depending on the time you want to devote,,,,myriad of items
      You gould make a cream cheese based dill dip/filling....stuff cherry tomato's , cucumber crowns, celery boats.....American caviars on toast points/rounds with creme fraiche......smoked salmon/gravlax on lightly buttered toast points with fresh dill.......as mentioned many options for varying skill level....makes a nice presentation and won't necessarily bog anyone down before your entree....

      1. farmersdaughter RE: cassoulady May 13, 2008 10:13 AM

        I would suggest something light and vegetable oriented since you've got a substantial protein as your main -- perhaps chilled pea soup with mint, or vichysoisse? Or perhaps fava bean puree with crostini.

        2 Replies
        1. re: farmersdaughter
          cassoulady RE: farmersdaughter May 13, 2008 10:17 AM

          oh i love the fava bean idea! they are in season.

          1. re: cassoulady
            farmersdaughter RE: cassoulady May 13, 2008 10:28 AM

            I made it recently, which is why I thought of it. There is a recipe in the April/May issue of Fine Cooking which is the basis for what I did.

        2. Phurstluv RE: cassoulady May 13, 2008 10:41 AM

          You can always do a fish course - like a lobster bisque, or scallops wrapped in bacon with a maple-mustard sauce. Gravlax with creme fraiche & chives served on top of thick potato chips can also be passed around with cocktails. Or a spicy crab salad served atop boston lettuce wedges will also fit the bill nicely.

          And I love the fava bean crostini, but if you don't want that much bread, you can present it as a salad with chopped bacon & feta with a splash of white balsamic. Very yummy! Have fun!

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