Just as I promised in my last post Hosting a Dinner Party- 3 Tips And A Download, over the next few days I am going to give you three fully planned menus that will work for pretty much any holiday. I am doing all the leg work in researching recipes that have flavors that compliment each other and are easily prepared for a dinner party scenario. I warn you, these are not traditional holiday meals- these are meant to be menus that you can keep in your arsenal for any type of dinner party any time of the year- perfect these three and you can’t go wrong. Whether in-laws are in town, your bestie just got engaged, or you got volunteered to host the holiday party any of these menus should do the trick. Who says you have to serve traditional turkey and mashed potatoes for Thanksgiving anyways? How about cheesy scalloped potatoes! And green bean casserole is great, but why not mix it up with bacon wrapped green bean bundles.
I have chosen these recipes from many other wonderful bloggers out there, if you love them, show the creators some love for me. Here’s the first menu. Click each image to open the recipe in a new tab.
How to prep:
- The day before
- Prep the pork tenderloin up to just before actually cooking it, put it in the baking dish you will use, cover with foil
- Make the candied walnuts (if you don’t plan to buy them)
- Cut the carrots, toss in
- Make the Parsley garlic butter (don’t add them to the carrots yet, you will do this after reheating them)
- Cut the potatoes, toss them in the olive oil and salt and pepper and put them in a baggy
- Make your salad dressing
- Just before guests arrive
- Put all salad ingredients together except the dressing
- Put the carrots in the oven
- Dump the potatoes onto a sheet pan to roast and continue to make as directed
- Roast the pork tenderloin.
Why this is a good menu: All the baked/roasted items are at 400/425F. You won’t need to work in batches or worry about one item getting cold while you cook another at a different temp. I would start the oven at 400F for the first 30 minutes, at which point you will toss the potatoes in Parmesan and put them back in the oven, remove the carrots and toss with the garlic parsley butter and check on the tenderloin. Then bump the temp up to 425 to finish the potatoes for another 10 min or so. In that last ten minutes go ahead and toss your salad, plate you carrots and your tenderloin and gather the guests. Easy peasy.