What’s Cooking at Mom’s?

Have a Schedule to make things go smoothly

Saturday - the day before the big day. I have a whole new list of things to do today.

• Make the Lemon Sorbet
• Prepare Roasted Tomato Soup; chill
• Make croûtons for salad
• Put fish fillets in refrigerator to defrost
• Prepare lemon rose garnishes; refrigerate
• Pick up centerpiece at florist
• Lay the table
• Plan the schedule for tomorrow’s dinner

Since most of my time today will be spent delivering phone books, I will be doing most of these items this evening after we’ve finished for the day. Luckily, we’ll be having take-out pizza for dinner.

I’ve worked out the schedule of tasks for tomorrow’s dinner. I’ll be printing off a copy of both the schedule and the menu and putting them in a prominent place in my kitchen so that I can refer to them tomorrow while I prep and while serving the dinner. That way I won’t accidentally forget to include a course or a side dish.

I will be preparing as many dishes ahead of time as possible. Some dishes, however, will have to be cooked just prior to serving. I will be using both a warming oven and a cooking oven to prepare the food. I am so lucky to have 2 ovens and 2 refrigerators. But, if you don’t, you can purchase inexpensive buffet servers with canned fuel at Wal-Mart, Target and most party stores.

In addition to keeping food warm, I’ll also be using the warming oven to warm my plates for each course. Most dinnerware (including fine china) can be warmed gently before use. Check your specific dinnerware’s use instructions but generally, you can warm empty dinnerware for serving, in a very slow pre-heated conventional oven - around 150°F - 180°F, certainly no more than 200°F. My warming oven will be at 180°F since I’ll be keeping my pre-grilled chicken in there. Stack up to four plates on towel-lined baking tray and place in the pre-heated oven, repeat with another baking tray for another 4 plates if needed. They should be ready for use in 10 -15 minutes. You must avoid shocks to the dinnerware which can cause it to crack and it should be at room temperature before you place it in the oven. The towel will protect the bottom plate from the heat of the metal. When you remove the plates from the oven make sure you place them on a dry surface as wet can be too much of a shock. DO NOT put any cold liquids or sauces on warmed plates!

Here’s my schedule:

Day of Dinner - Dinner @ 6:15 pm
12:30 PM
Set up dish prep area; Clear all counters - no tchotchkes or unnecessary appliances left out
1:00 PM
Make appetizers; chill
Grill chicken
2:00 PM
Prep tenderloin
Prep fish
Plate salad (chill); prep dressing & chill
3:00 PM
Plate dessert and chill
Put sorbet in dishes (freeze)
Prep coffee pot
Put rolls in baking tray - cover with foil
4:00 PM
Chill white wines
Make liguine sauce; chill
5:00 PM
Make mashed potatoes and keep warm
Warm soup in crock pot
Partially cook linguine - lightly oil, chill
Clean up prep dishes; Empty dishwasher; Empty garbage
5:45 PM
Set up drink table; fill water pitcher
Offer guests drinks in living room
Warm appetizer plates
5:55 PM
Bake mushroom appetizer (400 degrees - 20 min)
Chill red wine
Put chicken into warming oven
Fill left sink with hot soapy water
Plate butter pats (chill); prep bread tray
Turn on music
6:10 PM
Fill water goblets, light candles
6:15 PM
Invite everyone to be seated
Warm soup plates
► Plate & Serve appetizers
Pour wine
6:30 PM
Remove appetizer dishes
Put Fish into oven (400 degrees)
► Plate & Serve soup
Pour wine
6:45 PM
Remove soup dishes
Start water for asparagus to simmer
Warm fish course plates
► Plate & Serve Salad course
Pour wine
7:00 PM
Remove salad dishes
Cook asparagus
Uncork red wine
Bring pot of water to boiling
Put tenderloin into oven (450 degrees)
Take butter out of refrigerator
► Plate & Serve Fish course
Pour wine
7:15 PM
Remove fish course
Warm linguine sauce
Put rolls into warming oven
Warm fowl course plates
► Plate & Serve sorbet
7:30 PM
Remove sorbet dishes
Drop linguine into hot water
Remove tenderloin, allow to stand
Warm beef course plates
► Plate & Serve Fowl Course
Pour wine
8:00 PM
Remove fowl dishes & white wine glasses
Start coffee pot
► Serve rolls & butter
► Plate & Serve Beef Course
Pour wine
8:15 PM
Remove beef dishes and all other dishes & condiments except dessert flatware and water goblets
Serve Coffee
► Plate & Serve Dessert Course
8:30 PM
Remove dessert dishes
Visit with guests - throw them out by 9:30 pm
*** Kitchen cleanup ***

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