Latest news with #entertaining
Washington Post
4 days ago
- General
- Washington Post
Miss Manners: Pushy friend takes over your kitchen every visit
Dear Miss Manners: I have a friend, Nora, whom I have known since high school. She now lives in a nearby town, but too far to just make a visit for the day, so when we do get together, it requires a weekend stay for her and her husband. We do get along and enjoy their visit, except for one thing. When I entertain, I like to plan all the meals, snacks, etc., and prepare them in advance so I don't spend a lot of time cooking while they are here.
Irish Times
5 days ago
- Entertainment
- Irish Times
‘What can I bring?' Paul Hollywood, Clodagh McKenna and Rory O'Connell's showstopper party dishes
Summer is upon us and that means one thing: entertaining. Whether it's a barbecue in the sunshine, picnics beside the sea or a long, lazy lunch, summer is about get-togethers centred on food. Often, the occasions that end up being the most fun are pot luck, where everyone mucks in and brings a dish. But the question is, what to bring? Catering for different tastes and occasions can be a challenge, especially when your only directive from the host is 'a side dish' or 'a dessert' – or, the worst option of all, 'just bring yourself'. Hosting a gathering can be a lot of work, even when it's meant to be low-key, so the least we can do is to arrive bearing something that our fellow guests will enjoy and our hosts appreciate. Since 'What can I bring?' can be an awkward question for a gracious host to answer, we asked three culinary experts for their fail-safe contributions. Paul Hollywood Dubbed 'the king of bread', Paul Hollywood will be familiar to many from his years as a judge on The Great British Bake Off. He has made a career out of all things food related, but says that when it comes to gatherings he takes a far more chilled-out approach than his sometimes steely on-screen persona might lead you to expect. READ MORE 'I'm often asked to bring along bread or a cake when I'm invited to a party, so I've written a new book, Celebrate, which will be released on June 5th. It includes recipes for celebrating the special moments in your life,' says Hollywood. 'There are some favourites that I always come back to when I'm asked to bring a dish, like fraisier cake and Key lime pie.' What he finds usually goes down best is chocolate fudge cake. He is associated with it due to The Great British Bake Off, which is about to begin recording its 17th season. 'Because of Bake Off, I'm often asked to bring chocolate fudge cake as a dessert, so I've included a recipe for it in the book. I top it with raspberries sometimes but I always take one off, just like the cake in the show's opening credits.' 'It's a great birthday gift too. Whether they're turning 60 or six, everyone loves chocolate cake and that's the point of that particular recipe.' Celebrate, by Paul Hollywood As we head into summer, Hollywood says that when considering what dishes to bring, think about how easy it will be for people to eat and for you to make. For him, that often means traybakes. 'Traybakes are amazing for a party because you can cut them up into whatever size you like and then everyone can have a little nibble. Rocky Road is a great one because it's really more about setting than baking,' he says. 'Coming into the summer, cupcakes are great too. Eton mess is another good option, because it's literally just thrown together. You just need to get everything ready to go then put it all together and enjoy.' As for savoury dishes, Hollywood says good bread is always a winner. Acting as an accompaniment, he recommends focaccia as a fail-safe choice. 'I make garlic focaccia and it's quite a wet dough so it can be easy to make. It's all about preparation; you have to think ahead, and that will give you a finished product that's amazing at the end. 'Most people over do it or make too much food, but really you just need one good thing, like good bread or a good cake. Then as long as you have good wine, good beer and good company, you have all you need for a good party.' Paul Hollywood's chocolate fudge cake, from his new book, Celebrate. Photograph: Liz and Max Haarala Hamilton Paul Hollywood's chocolate fudge cake This chocolate cake is simple and elegant – perfect for every day but special enough for a birthday too. Change up the decorations to turn it into a showstopper – it looks great drizzled with melted white chocolate. Ingredients (Makes 10 slices) 175g soft margarine, plus extra to grease 225g soft light brown sugar 200g caster sugar 3 large eggs, at room temperature 1 tsp vanilla extract 250g self-raising flour 125g cocoa powder ½ tsp baking powder ½ tsp fine salt 375ml soured cream 2 tbsp milk For the chocolate icing 200g dark chocolate, broken into small pieces 65g cocoa powder 120ml boiling water 300g unsalted butter, softened 120g icing sugar To finish: Three packets assorted coated chocolate balls (including gold, bronze effect), in different sizes Method 1 Heat your oven to 180 degreed/160 degreed fan/gas 4. Grease three x 20cm loose-bottomed sandwich tins and line the bases with baking paper. 2 Using a stand mixer fitted with the whisk attachment, beat the margarine and both sugars together until the mixture is pale and fluffy. Scrape down the sides of the bowl with a spatula and whisk again. 3 In a separate bowl, beat the eggs with the vanilla extract. With the mixer still running on a low speed, slowly pour in the beaten egg mix. 4 Sift the flour with the cocoa powder, baking powder and salt. Add a large spoonful to the whisked mixture and stir in, then mix in a large spoonful of the soured cream. Repeat until all the flour and soured cream are incorporated, adding the milk with the final addition. Beat until you have a smooth batter. 5 Divide the mixture equally between the prepared tins. Bake in the oven for 20–25 minutes until the cakes are risen and slightly shrink away from the sides of the tin. 6 Leave the cakes to cool in the tins for five minutes before removing and transferring to wire racks to cool completely. 7 To make the chocolate icing, melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and set aside to cool. In another bowl, mix the cocoa powder with the boiling water to make a smooth, thick paste. In a large bowl, beat the butter until soft then add the icing sugar and whisk until pale and fluffy. Add the melted chocolate and cocoa paste and beat until smooth. 8 To assemble, place one cake layer on your serving plate or cake stand and spread with one-quarter of the icing. Place a second cake layer on top and spread with another quarter of the icing. Sit the final cake layer on top and cover the top and sides with the remaining icing. 9 Use a serrated-edge cake side scraper around the side of the cake to create a decorative effect. Arrange the assorted chocolate balls on top of the cake to finish. Extract taken from Celebrate by Paul Hollywood (Bloomsbury Publishing, £26, Hardback). Photography © Haarala Hamilton. Clodagh McKenna: 'You don't want to add any unknown stress to your host.' Photograph: Jason Ingram Clodagh McKenna Chef Clodagh McKenna is the ultimate host but also likes to count herself as a good guest. When asked what she recommends bringing to a party, her first suggestion is to remember about the host. 'When I'm going to someone's house, if they haven't asked me to bring a dish, I like to bring a home-made gift. Sometimes I bring fresh eggs from my hens or honey – anything like that is always lovely.' If asked to bring something, McKenna recommends making sure you're all set with your dish before you arrive. Anything that requires additional assembly or oven space is a bit of a no-no as it may just cause hassle for your host. 'I wouldn't recommend anything that needs to be put into a fridge straight away, just in case there isn't space. You don't want to add any unknown stress to your host – you want to take away stress with your help. Something that's ambient is always a good option. No oven space, no extra fridge space.' Often asked for some sort of sweet treat, McKenna says there are certain dishes that will generally please a crowd. 'Pavlova is a good one, so I bring it along with all the cream and berries, ready to be quickly assembled. What you have to be mindful of is that you might not know who the other guests are, so make sure to bring something that's a bit of a crowd-pleaser. Cheesecake, chocolate tart, tiramisu or bread and butter pudding are some other safety ones that I love too,' says McKenna. 'Otherwise, home-made bread is a great option – everyone loves having home-made bread at a table. If you haven't been asked for anything but then arrive with a dessert, that's a bit of a nightmare for the host, but beautiful home-made bread is always well received.' Clodagh McKenna's rosewater pavlova with soft summer berries. Photograph: Jason Ingram Clodagh McKenna's rosewater pavlova with soft summer berries Ingredients For the pavlova 9 egg whites 500g caster sugar 2 tsp cornstarch 1 tsp white wine vinegar 1 tbsp rosewater For the filling 500ml whipping cream 1 tbsp icing sugar 1 tbsp rosewater 200g fresh raspberries/loganberries Sprigs of redcurrants, to decorate Method 1 Preheat the oven to 160 degrees and line a baking tray with greaseproof paper. 2 Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture is thick and glossy and the sugar completely dissolves. Add the cornstarch, vinegar and rosewater and gently fold until just combined. 3 Pour the mixture on to the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the preheated oven and turn the heat down to 140 degrees and bake for 1.5 hours. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely. 4 When the meringue is cooled and ready to serve you can start assembling the filling. You don't want to add the cream too far in advance as it will soak into the meringue. Gently whip the cream until it thickens and then whisk in icing sugar. Fold in the rosewater and then spoon the filling into the centre of the meringue. Add the fresh summer berries on top and decorate with sprigs of redcurrants. Rory O'Connell, co-founder of Ballymaloe Cookery School in Co Cork Rory O'Connell Rory O'Connell, co-founder of Ballymaloe Cookery School, has myriad recipes perfect for get-togethers. But he has one unusual dish recommendation that he says works really well for any occasion. 'If I'm asked for a savoury dish, often I'll make scrambled eggs. When the eggs are ready, I add a little bit of cream, which will stop the cooking and hold the consistency. Then I usually add some cooked lobster – but you could also add chanterelle mushrooms, asparagus or broad beans,' O'Connell says. 'I bring them with a loaf of nice sourdough bread, and all you have to do is toast the bread and put the lobster scrambled eggs on top. It's so delicious as a snack or starter and it's quite practical too.' O'Connell assures us that finishing the eggs with cream means they won't go hard. 'It's a brilliant technique and it's one of those great recipes that works at any time of year with whatever is in season – I made this last week with asparagus and a bit of Parmesan on top. It's the kind of dish that is easy to travel with and relatively easy to put together too,' he says. These eggs work really well as the sort of thing guests can enjoy while their host is putting the finishing touches to the rest of the meal, says O'Connell. Conscious that anything a guest brings shouldn't put the host out, he recommends avoiding anything too creamy, such as a cake with buttery icing, as it might melt during transport. As for other dishes that work, keeping it simple is key. 'Meringues are always good; they're very straightforward. I like to bring them with rhubarb or strawberries, whatever Irish fruit that is in season will work really well with them. Often I might just bring a basket of really good tomatoes or a selection of heritage tomatoes – when they're in season, they're fantastic,' says O'Connell. 'Another great savoury option is a bowl of salad leaves and a little jar of vinaigrette. All you have to do is toss them together at the party and it's a beautiful dish that will work with anything else your host might be serving.' Rory O'Connell's scrambled egg with lobster and chive Rory O'Connell's scrambled eggs with lobster and chives This is a delicious combination that can be served as a starter or canapé on grilled bread or Melba toast. Shrimp or crayfish could replace the lobster in the recipe. The addition of cream to the cooked eggs prevents the mixture from solidifying, making it an ideal dish to prepare in advance. I hold the cooked mixture at room temperature for a couple of hours and serve it on hot grilled or toasted bread. The optional chive flowers make a pretty and delicious garnish, but they could be replaced another time with garlic, kale or fennel flowers. Ingredients (Serves 4 as a starter or 30 as a canapé) 225g cooked lobster, chopped into 2cm pieces 4 tbsp cream 8 free-range eggs Sea salt and freshly ground black pepper 25g butter Grilled sourdough bread, to serve Finely grated zest of 1 lemon 2 tbsp finely chopped fresh chives 1 tbsp chive flowers (optional) Method 1 Place the lobster and cream in a small saucepan and gently heat to a bare simmer, then remove from the heat. 2 Beat the eggs with a good pinch of salt and pepper. 3 Melt the butter in a small heavy-bottomed saucepan. Add the beaten eggs and cook over a gentle heat, stirring all the time with a flat-bottomed wooden spoon. When the eggs are just beginning to scramble, add the lobster and cream and keep cooking for a few more minutes, until the eggs are a creamy consistency. Remove from the heat and transfer from the saucepan to a bowl. The eggs will not set hard like cold scrambled eggs, but will retain their lovely softness. The eggs are best served barely warm but are also good at room temperature. 4 When ready to serve, spread the scrambled eggs over the hot grilled bread. Grate over the lemon zest and finish with a sprinkling of chives and chive flowers (if using). Serve immediately. Recipe from Cook Well Eat Well by Rory O'Connell, imagery by Joanne Murphy
Yahoo
24-05-2025
- Entertainment
- Yahoo
We Hope This Entertaining Trend Never Comes Back, and Hosts Agree
Over the years, the essence of hosting and entertaining centered around having more: more frills, more elegance, more formality. Going big with every aspect of an event felt expected until the last few years. These days, people are turning less toward perfection and more toward intimate, relaxed gatherings. We spoke to experts about why over-the-top entertaining is becoming a thing of the past, and what tips to keep in mind to ensure your event is memorable without the unnecessary Ramsay is a wedding and event planner and the owner of Lee Ramsay Events. Jamila Musayeva is a certified etiquette coach and author of "The Art of Entertaining at Home."In the past, multiple factors influenced why an event was flashy and opulent, often to prove high status and wealth to others. While there is still a desire to impress, today these ideas are seen as performative, making over-the-top events feel tacky and insincere. This doesn't mean an event has to be dull: Beauty and refinement will always have a place in the entertaining world, but they take on new meaning these days. "We find ourselves moving away from the performative, overly curated dinner party in favor of gatherings that feel intentional, lived-in, and emotionally resonant," says wedding and event planner Lee Ramsay. "Guests aren't craving showpieces; they're craving connection." The more we strive to create the "perfect" moment, the less likely we will enjoy ourselves or focus on our guests. While you may end up with some share-worthy photos, the moments captured feel less authentic. Thoughtful, small details like handwritten names on placecards Intimate gatherings (quality of guests over quantity) Layered, collected tables—mixing vintage glassware, handmade ceramics, and soft, organic linens Rigid seating charts Formality for formality's sake Party favors (these often end up discarded eventually) Want more design inspiration? Sign up for our free for the latest decor ideas, designer tips, and more! Even if you love to host, the responsibilities can be overwhelming. Trying to do it all without running yourself into the ground can feel like a balancing act; both our experts agree that the key is planning ahead. "Set the table the night before, prep and plate what you can, chill the drinks, cue the playlist, and even light the candles a few minutes before guests arrive," says Ramsay. Our experts also agree that delegating and allowing guests to help can make a huge difference. While you don't want anyone to feel obligated or pressured, if someone offers to help or asks what they can bring, be willing to let them. "Inviting others to contribute can make the gathering feel more intimate. A friend can bring dessert, your partner can be in charge of drinks, and even children can help by handing out napkins or writing place cards," says Jamila Musayeva, a certified etiquette coach. While your event likely has a theme, setting the mood for the event plays a big role in your guests' experience. "Ask yourself: how do I want my guests to feel? Every detail—light, scent, music, food, timing—should serve that emotional goal," says Ramsay. Generosity can take on many different methods, but ultimately, Ramsay states that it's your time and attention that you should be most generous with. For example, greeting guests at the door with their favorite drink lets each person feel considered and cared for. While you want an event to be memorable, sometimes the simple touches make the biggest impact. Ramsay suggests ending the night with warm cookies and tea instead of a flashy dessert, or leaving cozy shawls on the backs of couches or chairs for those who may get cold easily. Small details can set the tone and be thoughtful without overdoing it. When trying to create an enjoyable night, it's easy to pack in as many "moments" as possible to ensure no one is bored. However, this can backfire quickly, especially if you're running a tight schedule. "Never underestimate the power of pacing. The best hosts allow space for spontaneity—don't over-schedule the evening," says Ramsay. Spacing things out also gives you cushion time if something goes wrong and requires immediate attention, which is bound to happen at even the most well-executed event. Your guests will appreciate the chance to take in each moment rather than rushing on to the next thing. What is the most important thing you can do when hosting, according to our experts? Be present. You may have plenty on your plate, but it's important to take moments to connect and be part of the festivities, not just host them. "A gracious host doesn't need to be in the kitchen the whole time. Your presence, your smile, your attention, that's what guests remember," says Musayeva. Regardless of what you plan, your experience matters as much as anyone else's, especially to the other guests. Give yourself the chance to sit back and savor the moment; others will prefer the chance to spend time with you. Read the original article on The Spruce
Washington Post
23-05-2025
- General
- Washington Post
Miss Manners: No need to keep inviting no-show couple
Dear Miss Manners: Our group of friends is about 15 people large. We have known each other for over three decades. At the opposite end of the group is a couple that we only see when the entire group gets together. We like to entertain, and have invited this couple for years. They have never accepted our invitations, though they accept invitations from others in the group. In some cases, they RSVP 'no,' but other times they do not reply at all.
The Guardian
20-05-2025
- Lifestyle
- The Guardian
Layer up: spring fillings for filo pies
Filo pies are my go-to for entertaining, but what are the best spring fillings? The wonderful thing about filo pies and tarts is that they look fancy even when they're knocked up from just a handful of ingredients, they require little more than a green salad to please and, much like the rest of us, they really do benefit from some downtime. 'They're even better at room temperature because the flavour evolves,' says Rosie Kellett, author of In for Dinner, which also makes them perfect for dodging any last-minute entertaining scrambles. Kellett likes to wrap as many spring greens as possible in filo, along with cheese and hot honey butter. 'The key to getting a really delicious filo tart or pie is a flavoured butter,' she says, so, rather than simply painting melted butter between every filo sheet so it goes nice and crisp in the oven, she also adds honey and harissa. (In a similar vein, if your pie or tart involves mushrooms, take your lead from Feast columnist Georgina Hayden, who uses butter flavoured with thyme and Marmite.) But back to Kellett's pie. 'Wilt the greens, squeeze out any moisture, then fold in crumbled feta, a couple of eggs and season really well.' You could also throw in some caramelised onions. 'Put a couple of layers of filo painted with hot honey butter in an ovenproof dish [greased with more honey butter], add a third of the filling, then repeat with more filo and filling.' Finish with more filo, then sprinkle over a crisp, seedy topper (think everything bagel mix, or a mix of nigella, sesame and fennel seeds). 'Bake until golden brown, crisp and bubbling up at the edges,' Kellett says, and that's going to be a lot easier in the making and eating than a quiche: 'For a picnic lunch, a filo pie is easily top of the list.' And, for something alongside, try tabbouleh studded with lots of fresh dill, parsley and coriander or, once summer proper hits, a tomato, pickled shallot and herb salad. If you have plenty of herbs to hand, meanwhile, plump for this goat's cheese, artichoke and hazelnut number by the Guardian's Rukmini Iyer – one of her 'favourite recipes for the column so far'. Blitz 30g flat-leaf parsley (stems and all), 20g mint, 20g basil, 15g chives and 50g chopped hazelnuts until smooth, then pour into a round pie dish lined with filo sheets that you've brushed with the oil from a jar of artichokes. Top with the artichokes themselves and teaspoonfuls of soft goat's cheese dotted around and about, then scatter with more chopped hazelnuts and bake at 200C (180C fan)/390F/gas 6 for 25 minutes. For other cheesy greens, give peas a go: 'Minted garden peas with grated lemon zest, whipped or baked ricotta, lots of herbs and spring onions is a really nice spring combo,' Kellett says, especially if you char the spring onions over an open flame first. 'They'll be silky, soft and sweet, and you can squidge them into the tart.' Chantelle Nicholson, who is behind Baked by Cordia, a microbakery and garden cafe in West Sussex, would also go for peas, paired with ricotta and mint, but she'd crush them, alongside some broad beans, too, 'for texture' and throw in some onion seeds. Finally, there's asparagus, and here Nicholson would be minded to combine the spears with parsley or dill in a bechamel base, and perhaps some caramelised onions, too, because, well, 'You can't ever really go wrong with those'. Got a culinary dilemma? Email feast@
