I’m devoting my first posts this month to giving you main dish ideas for holiday entertaining.
I’m not sure how your thinking goes about what to make for your significant gatherings but I go back and forth between doing a more formal sit down or a more casual buffet style dinner gathering. You need to consider the guests, how much you want to spend and of course a menu that will allow you the most enjoyment as the cook.
Did you happen to read the article in the New York Times Dining section a few weeks ago called In the End It’s Not About the Food by Corey Mintz? It’s a good reminder that although we all like good food it’s your guests – whether they are family or friends – that are most important. Which is exactly why I endorse recipes that can mostly be made ahead, that don’t create stress for you during your party or that don’t make you feel your guests are a distraction to you while you’re in the kitchen.
So my next two posts offer you something from either end of the spectrum of entertaining. A reposting of two classic, traditional meat roasts – Herb Roasted Beef Tenderloin with Horseradish Sauce and Fennel Orange Roasted Pork Loin with Cranberry Currant Sauce. Next week I’ll do a new post featuring raviolis with two sauces and my well loved herb garlic butter for baguette bread.
Fennel Rosemary Orange Roast Pork Loin with Cranberry Sauce (first posted December 2012)
Herb Roasted Beef Tenderloin with Horseradish Sauce (first posted December 2011)