We have been so excited about our backyard and hosting friends that for a few weeks there it was a non-stop party at the Hollar home! No complaints about that but we finally took a minute to slow down and have a smaller dinner party with just a few, a menu inspired by Ina Garten (you know that’s always a good sign) and the yummiest wine from One Hope.
Side Note: Flower arrangement cameo apperance is from the floral arranging tutorial with Hello Honey.
First off, have you guys heard of One Hope wine?! It’s is such a great business! A percentage of every bottle purchased goes to various non-profit organizations. Printed on the back of each bottle it says where exactly the proceeds are going – how cool is that?! They partner with organizations to help end childhood hunger, provide life saving vaccines, provide people with clean drinking water, support cancer medication development, aid veterans in finding a renewed sense of purpose, and the list goes on and on!
Admittedly, I was skeptical at first that the wine would be any good- don’t get me wrong, I certainly enjoy a nice two-buck chuck now and again but I have also learned to appreciate delicious wines as well and I can tell the difference! Starting at the first sip we were all blown away at how great this wine is! I mean really! Bottle after bottle, red after white, it never let us down. Everyone kept saying how impressed they were with it! You really need to give it a try! If you are already buying wine – might as well enjoy it while helping others right? It’s a win/win for everyone. They also have these suuuuper cute glitter bottles that I can’t wait to get my hands on!
OK, have I won you over yet? I just really want everyone to try this wine because I know you’ll keep going back for more and so much good can come from it!
You can learn more about it and purchase it here, through conultant Melissa Ferber, who generously provided all of the wine for our party 🙂
(In case I need to clarify, I think this is a good time to point out that I only had a few sips of each wine, it probably equated to a glass or so in total. Don’t worry – I didn’t forget that I am pregnant 🙂 )
Wine is great on it’s own but as we all know – it’s even better with food. I know, dinner parties can be A LOT of work but they are also A LOT of fun! So, to make things a bit easier I broke down all of the things I made and even how to prep for the party to make its easy-peasy. All of the recipes are inspired by or taken directly from Ina Garten, which means they will be your new favorites. Links to the recipes are below along with some of my own tips and a schedule that allows you to do almost everything before anyone even arrives allowing you to fully enjoy your party and your friends!
**alteration: I drizzled some honey on top because I figured, why not, and oooooh man – it was SO good! Do that.
**tip: make sure all of the prosciutto gets a bit crispy – some of mine didn’t get roasted all the way and the crispy ones were definitely better!
**alteration: Camembert is like brie but it is a bit stronger, if you would prefer a lighter taste to the cheese you could substitute with brie.
OK so for this one, I didn’t want to make the mayo myself because of the raw eggs and being pregnant. So, if that is a concern for you here’s what I did and it came out great!
Sauté the tarragon, shallots, & wine (I use One Hope 🙂 ) as she says to do. I left the vinegar out because store bought mayonnaise already has vinegar in it. Then combine sautéed mixture with tablespoon of mustard and 1 cup of store bought mayo in a food processor. Voila!
**alteration: A beef tenderloin isn’t really an inexpensive piece of meat but it is DELICIOUS and is the consistency of butter. It’s really great for a special occasion. But you could also make the same bearnaise mayonnaise with your favorite cut of steak to make it more of an everyday meal.
Butter Lettuce with Mustard Vinaigrette (below)
Mustard Vinaigrette Recipe (Hollar Family Recipe):
3tbs Dijon mustard
1c apple cider vinegar
1c olive oil
1c vegetable oil (or canola)
In dressing shaker, using a blender or hand mixer, mix first 5 ingredients.
Add olive oil and Vegetable oil and mix again.
- Make mayonnaise cover & refrigerate (can be done 2 days in advance)
- Make creme brûlée custard, cook, let cool, cover, & refrigerate.
- Prep/wash lettuce, dry, cover & refrigerate.
- Make dressing and refrigerate. (can be done 5 days in advance)
- Boil potatoes & smash on baking sheet. Cover & set aside until time to cook.
- Prep chives & parmesan
- About an hour before guests arrive prepare the tartines and stick in the oven a few minutes before they arrive.
- About an hour and a half-ish before you want to eat (probably 30 minutes before guests will be arriving) butter meat and stick in the oven.
- If you have two ovens this works. If you don’t have 2 you can just put roast in immediately after the tartines come out and eat a little later.
- Another option would be to put the meat on the grill rather than in the oven; this is actually what we did because Julian really wanted to cook it in his Big Green Egg.
- You can also do what Ina recommends to do and cook roast up to 2 days in advance (store in fridge) and serve at room temp with mayonnaise – she says it’s delicious.
- When meat has about 20 minutes left stick potatoes in the oven. (If cooking meat in advance just do this 30min before you want to eat)
- After dinner caramelize sugar on creme brûlées.
**Notice that all you are actually doing while the guests are there is sticking potatoes in the oven and crystallizing sugar for the creme brûlées! That gives you the ability to actually enjoy your guests!