Dinner Parties

Terribull I could have written your middle paragraph word for word. I’m glad we don’t do it anymore - just the occasional small informal lunch. Just one piece of advice - never serve steak. Getting it right for everyone is an absolute pain in the neck and not worth the effort.

I used to enjoy dinner parties - but they were never given because we had to or because we wanted to impress. It would be two or at most three other couples we were good friends with (or a selection of couples and singles) It was an excuse to cook something a bit more fancy than our usual fare and to sit afterwards with a bottle or two. Then we would be invited to sample someone else's cooking a few weeks later.

It was also a lot cheaper than eating out. Restaurants in the sixties were expensive and intimidating.

I may have shared this anecdote on here previously (I'm turning into my mother and constantly repeating myself!), but if you don't mind reading it twice I'll refresh your memory.

Some years ago when I was still teaching one of my colleagues was asking similar questions in the classroom and she was referred to me, not necessarily because I do 'dinner parties' (although I do), but because I had people joining us for dinner most evenings - not quite the same thing you understand. So the woman was obviously very stressed about hosting and had apparently been plaguing some staff earlier in the week, asking about what to cook, how many courses, managing timings etc. So I sat down with her and just talked her through some very simple dishes that could mostly be prepared earlier in the day - and then I asked the golden question. "How many guests have you invited?"

"Two", she replied, "my neighbours"!

rtind - my advice is to make something that you enjoy and are familiar with cooking and remember these people are your friends who want to spend time with you, not judge your hosting skills.

It was an enjoyable way of getting together with friends without having to find a babysitter when the DC were young.

What, why is having friends round dreadful, passe, etc? Dinner parties are what you make them. In our case, good, fun nights with our best and oldest friends, lots of food and drink, daft quizzes (because we all enjoy them), lots of conversation and loads of laughs. Keep it simple - cold starters and puddings, soups and cheeseboard you can sort out in advance, an easy main (the slow cooker comes in useful here), and plenty of booze. I must have been the last person in the country to buy a hostess trolley, about 10 years ago, but man, is it useful!

Mind you, my next one is in a couple of weeks, and the day after we're hosting a family birthday party, so that's going to be a bit of a challenge......

we're going to the pub …..

Haven't hosted or been to a "dinner party" for years, been round/gone to/ supper/lunch etc.

However, if I can throw something in, buy one of those quality "paper" table cloths (the ones that sort of drape, not the ones that you might use for a children's birthday tea) and put together a pot of felt pens.

When the eating is over, or even while the cheese and wine is going around for the umpteenth time, put the pot of pens on the table and invite the guests to write or draw!

Looking at the results the next morning can be very amusing!

PS I still remember one comment "small breasted cook makes great puds!" and discovering that one friend was quite talented when it came to caricatures and cartoons!

Phoenix

The most important part of hosting is being welcoming and putting guests at ease and spending as little time in the kitchen as you can.
You should allow around 45 minutes from the last guest arriving to sitting at the table.
It is perfectly acceptable to provide canapés in lieu of a starter, but do politely inform guests this is the case.
Smoked salmon, haloumi and melon mini skewers, home made soup in espresso cups and dips and crudités are my staple canapés, this means sitting down straight to the main course is easier on the cook.
A simple casserole, fish pie or lasagne is fine, make sure all condiments are on the table prior to sitting down.
I sometimes omit pudding and go straight to cheese but serve it with dried apricots and fresh figs.
Always have decaf options for tea and coffeee, if you, I some times serve this with home made fudge or brownies if I’ve not made a pudding.
Good luck and enjoy.

Greyduster yes agree with you about steak, and similarly roast beef, lamb etc. one of my sons' partners likes hers really well cooked, it's a personal preference of course, but I think beef and lamb should at least be slightly pink in the middle. So it's roast chicken for her when they come for Sunday lunch.

This is a good thread though it reminds me of when we did do dinner parties, and all the candles etc. they do create an ambience, I still like to do that when we have friends staying and we are eating at home. I liked mine at different height stages my husband always complains he can't see what he's eating though

Just remembering a retro desert that I served a couple of times Delia Smith's chocolate torte, very rich which contained an ingredient "liquid glucose" I remember having to scout around for it and I think I eventually got it in a chemist shop. It could be prepared in advance and looked good on the table. Aaah! I'm almost getting nostalgic now.

How does a dinner party differ from having friends around for a meal?

When friends come round for a meal, I prepare a nice meal and lay the table, which is what I did back in the time I called doing that a dinner party.

One of our friends has “best” silver cutlery, napkin rings round linen napkins, crystal glasses the lot. When they come to ours we have Ikea glasses, paper serviettes, John Lewis cutlery, retro ( old) dinner service which goes in the dishwasher. I’d like to think our food is always good. We always have a great evening , it’s the company that counts if the food and wine are good all the fripperies are up to you.

Terribull I remember that chocolate torte, it was absolutely delicious. Wasn't it made from an M&S jar of choccy stuff? I have also substituted the M&S butterscotch (salted caramel?) version, plus glace cherries and chopped nuts. Easy and popular.

I still have the recipe, must make it again.