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check out my menu

going against everything I thought I was going to do, here is my menu for a dinner party this weekend. There will be 6 of us, but 2 will be potentially late (I will have a heads up when they are 3 hours from town), so I need to be able to hold starter/dinner for them, have hearty enough nibbles to tie over our other guests without ruining dinner. I found prime rib on sale 2 for 1, so opted for this over my original pork roast.

nibbles: brie/bacon jam crostini, pancetta wrapped shrimp
starter: celeriac/apple soup
main: roast prime rib, roasted potatoes, yorkshire pudding, gravy, braised spring onion, peas & lettuce
dessert: cherry clafouti

too much? too heavy? just right?

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  1. I would lose either the potatoes or the Yorkshire pudding. I would also use at least one vegetable which is in season, but then I don't know where in the world you are...

    1 Reply
    1. re: ZoeLouise

      We always had roasted potatoes and Yorkshire growing up. I think you need a very light veg with all te starch.

    2. I would want a fresh green salad with some acid based dressing to revive the palate before the main, so I would drop the soup.

      Agree that that you either need potatoes or Yorkshire pudding not both.

      Also agree about the vegetables - both of yours are spring time choices so they seem a little out of place.

      Gravy??? - Did you mean Au Jus, that would be preferable with Prime Rib also serve some horse radish (or horseradish sauce) but not gravy.

      NOTE: If you served me this meal I would be very grateful and I am sure very full in a good way.

      2 Replies
      1. re: RetiredChef

        In Vermont the gravy would be for the potatoes and those eating the well done beef.

        1. re: melpy

          Yep, same in MT where I live. Unfortunatly there will be no wonder bread this year.

      2. Nice classical menu.

        Make the nibbles lighter!

        I'd serve some smoked/marinated fish instead what you have.

        1. I always serve roasted potatoes and Yorkshire pudding with gravy. This is a very British menu. My MIL also serves peas, but I draw the line there.

          Personally, I would add one lighter nibble. I also like to offer foods in groups of threes. I do like the idea of smoked fish. Maybe that could be your third.

          1. I think it sounds like a good menu.

            There is nothing wrong with both roasted potatoes and yorkshire pudding. It is common in my family and I think it is nice to give people options. I think for a nice dinner, it is always nice to have extras. Yorkshire pudding and gravy work nicely together.

            I also think soups are really nice to have at this time of year.

            One small quibble would be the nibbles. Bacon and pancetta are similiar, so to give a bit of variety, I might also offer an onion jam or bell pepper jam with the crostini.

            1. Sounds very good to me, cleo. Almost a perfect autumn dinner. I like the idea of the braised spring onions but would have thought something more seasonal for a veg than the peas/lettuce (I'm assuming this is going to be along the lines of petit pois a la francaise?). Gravy should be a given, as you're serving Yorkshires :-)

              2 Replies
              1. re: Harters

                thanks for all the feedback everyone. Yes, yorkshire and potatoes are a must, always served together, and the gravy is most certainly for the yorkshire.

                I debated a while on the veggies. We have really nothing in season up here in Canada right now (unless I was to roast beets, parsnips etc) and I don't feel like a salad, I do love soups. I have made the braised pea dish several times, and it is quite light especially compared to roasted root veggies. The dish is very good with frozen peas.

                I agree with dumping one of the appies. I have the bacon jam already made so I will stick with the crostini, and maybe some nice crudites or a smoked fish (I have some lox in the freezer)

                1. re: cleopatra999

                  I reckon crudites will go well with the crostini. Nice contrast.

                  And I do know what you mean about in season. Here in northwest England it's all root veg or cabbage at this time of year. That said, I love root veg or cabbage with roast beef.

              2. I would make a braised cabbage for a seasonal veg.

                I agree about smoked fish.

                1. This sounds almost perfect to me. I wish I could be at this dinner. > might opt for roasted pumpkin (in soup), instead of apple when, serving beef. It's winter, it will be good in small portions.

                  1. I think it sounds fabulous but a light vinaigrette dressed salad would add a little crunch and contrast to the heavier foods. Doesn't have to be fancy but it would make a nice addition. Other than that, it seems just right to me!

                    7 Replies
                    1. re: Sushiqueen36

                      thanks all. I have done the soup already (and sampled it, it is yummy and surprisingly light and earthy) I am not a huge fan of squash soups, hence a different one, I had always wanted to try celeriac soup and I am glad I have.

                      IF I have time today (dinner is tonight). I will make a salad of beet and fennel to in a small portion between the soup and main. I agree the crunch would be nice. Think that will work? I really don't feel like a green salad, I think because I eat them for dinner everyday.

                      1. re: cleopatra999

                        Truth be told, I'm not sure the beetroot and fennel will work too well together. But chicory (endive) would go well with either and isnt really "leafy".

                        Maybe plate up a little crudites of the beets (julienned?), chopped chicory and grated carrot. Nice lemony, mustardy dressing?

                        1. re: Harters

                          unfortunately I don't think I would find endive here, and I am not a fan anyway. I have actually had beet and fennel salads and really enjoy them :)

                          1. re: cleopatra999

                            I am having temperature issues for cooking my meal. Roast at 300, potatoes at 400. Thinking of pre roasting my potatoes ahead then popping them in with my yorkshires to finish up. I have never tried this....any thoughts, I hate trying new things with company

                            1. re: cleopatra999

                              I find that we often have a timing issue with the darned yorkshires -- everything else done but they're still pale in the oven. If you follow Jamie Oliver's advice to peel & parboil the potatoes, you should find they will roast in a lot less time. If you've got oven space, I'd pop them in toward the end of the roast cooking time, and then let them finish with the yorkshires while the meat rests & you make your gravy. http://www.jamieoliver.com/recipes/ve...

                              1. re: geekmom

                                that was my original plan, but following Jamie's best roast potatoes recipe they take about 75mins to cook in a hot oven. Way more time than my resting meat, and wrong temp to combine. I did not think that cooking them longer in a cooler oven would achieve the same crispiness. that is why I was thinking roast most of the way before, cook the rest of the way from room temp in the hot oven with yorkshires.

                              2. re: cleopatra999

                                If you do pre-roast the potatoes, pelase let us know how you get on. UK foody boards are currently buzzing with the idea after Mary Berry recently suggested it. We're thinking of trying it for Christmas lunch but are wary about messing up such an important meal. Berry suggests par-boiling then roasting the day before until they are a pale golden; storing in fridge overnight and then finishing off in the oven.

                      2. It sounds awesome. Why worry about what any of us think? Just do it as best you can and let us know how happy everybody was after they enjoyed it.

                        1. I would serve the clafouti with a scoop of a very rich valilla ice cream, or at least yourgut if fat is an issue.