Dinner for Twenty—Your Timetable
Created by Debra Ponzek, coauthor of
The Summer House Cookbook
Oprah.com | From the November 2003 issue of
O, The Oprah Magazine
Planning a dinner buffet for twenty requires organization, patience, and a good checklist. We'll provide the list, but the rest is up to you!
Two to Four Days Before:
Make pesto for
Lavender Honey Almond Crusted Rack of Lamb
; cover tightly with plastic wrap and refrigerate.
Make vinaigrette for
Lobster Salad with Mango and Avocado
Make ponzu sauce for
Make clementine sauce for
Seared Sea Scallops
and port wine balsamic sauce for
Wild Striped Bass
Prepare shell for
Bittersweet Chocolate Basil Tart
; wrap and refrigerate.
Make Fig and Goat Cheese Wontons and freeze, uncooked.
Chestnut Potato Cakes
One Day Before:
Asparagus and Wild Mushroom Ragout
; cover and refrigerate.
Thyme-Roasted Baby Carrots
, cool, and refrigerate in an ovenproof container.
Lemon Crème Fraîche Cake.
Make grapefruit sauce; refrigerate.
Make shrimp; refrigerate.
Day of Party:
Thaw and fry wontons.
Robiola and Shiitake Quesadillas
Prepare chocolate tart filling and assemble tart.
Sear lamb (serve at room temperature, or keep warm in oven); reheat pesto.
Assemble lobster salad.
Roast fish; reheat sauce.
Immerse asparagus in hot water to reheat; warm sauce on stovetop.
Thaw and fry potato cakes.
Reheat wontons on a baking sheet in oven; cover with tinfoil until ready to serve.
Sear scallops; reheat dipping sauce.
Printed from Oprah.com on Friday, May 24, 2013
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