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Progressive Dinner Ideas

katiekakescooks Nov 1, 2011 05:40 PM

My neighbors are hosting a progressive dinner in early Decemberand I have the soup/salad course. Any ideas?

I was thinking a sweet potato bisque and some kind of festive salad.

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    gilintx RE: katiekakescooks Nov 1, 2011 07:36 PM

    Don't know what part of the country you are in, but pumpkin soup (with toasted seeds as garnish) and beet salad with either grapefruit or tangerine supremes and some toasted nuts would be in season here.

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      escondido123 RE: katiekakescooks Nov 1, 2011 08:33 PM

      Is there a theme or cuisine to be featured? Do you have any idea what dishes come before and after? Hate to suggest something that repeats ingredients folks have already had or are about to have.

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        jeanmarieok RE: katiekakescooks Nov 1, 2011 08:51 PM

        We do progressive dinners every May, and we always have a theme. My favorites have been 'Islands' Themed, Virginia themed, and Greek themed. A theme makes it so much fun. For the 'Islands' theme, every host house picked a different island, and we featured drinks from our island, and I decorated with flags, maps, etc from the island I chose (Cuba). So much fun. How about a butternut squash soup ? With maybe mixed greens with pear slices, gorgonzola and walnuts?

        1. k
          katiekakescooks RE: katiekakescooks Nov 2, 2011 07:51 AM

          No real theme. We did this last year at Christmas too. Overall the food was really good. I just want to wow them with my course this year. I like the pumpkin soup idea and the butternut squash. Any suggestions for how to serve the soup. I like the shot glasses idea but that seems like it would just be one sip of soup.

          3 Replies
          1. re: katiekakescooks
            whinendine RE: katiekakescooks Nov 2, 2011 05:52 PM

            Leek and potato soup topped with chives. Fish soup. French onion soup. Mushroom soup.

            Salad nicoise or just fresh greens etc. with homemade croutons, lentil salad.

            1. re: katiekakescooks
              MazDee RE: katiekakescooks Nov 2, 2011 07:53 PM

              Is it too late to get a bunch of those little pumpkins that they sell at Halloween? You could make cute little bowls with them. I think you could cook and mix the innards into the soup, A shot glass is NOT enough soup!

              1. re: katiekakescooks
                velochic RE: katiekakescooks Nov 3, 2011 05:07 AM

                Or what if you did a "flight" of soups in shot glasses? There are so many great fall/early winter soups to choose from. You could make 4 or 5 different soups and serve them in shot glasses. That would mean renting a lot of shot glasses, I'm sure, but I think it would be a neat idea. If you wanted to do a salad with it, you could do a series of salads to go with the soups that are one or two bites and hand-held. Just thinking off of the top of my head (so this may not work practically), you could pair the soups with salads that are served as hors d'oeuvres... on endive leaves, rolled up in romaine leaves, small salads served in phyllo cups, etc. I think the shot glass is a great idea, and you could really run with it, creatively.

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                whinendine RE: katiekakescooks Nov 3, 2011 07:20 AM

                I forgot this one, "Tuscan Bean and Swiss Chard" soup. It is really, really good, but the ingredients are on the expensive side. If you have Parmigiano-Reggiano rind, I would definitely recommend this soup. I substitute a couple of ham hocks for the pancetta and I like it better with kale instead of swiss chard. The fennel in it is delicious. Use the recommended dried beans - I think I have used all three and I'm sorry, but I can't remember which was better. They were all good, but one had better texture.

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