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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Dishes, Glasses and Flatware

I’ve mentioned that I love to set a pretty table. I don’t think you need to own fancy bone china and real silverware to do that. I would love me some china though. Someday I will inherit some lovely pre-war Noritake china in the Acacia pattern but that is still 20-30 years away (at least - please don’t rush Mom/Dad).

I don’t know why I’ve never purchased a china service. Practicality probably. Steve and I didn’t have a big wedding so we never registered for wedding china. Also, we have a ton of children and I’ve never liked having things that couldn’t be used for fear of breakage. I have recently decided to start buying my own china. I absolutely love the Lenox Solitaire White pattern and want to collect a service for 14.

My everyday dishes (Symphony) and my Sunday dinner dishes (Enhancements) are from Corelle. They are pretty and durable. I also picked up a set of Corelle Calloway at a yardsale for a couple bucks that coordinates nicely with my Enhancements dinnerware. I will be using my Enhancements dishes along with the luncheon and dessert plates from my Calloway set for the dinner party.

I also do not own any crystal stemware. I don’t believe I ever will. Glass breakage at our house is rampant and I refuse to get totally whacked out when someone breaks a glass by accident. I have broken several myself. I purchase my stemware from Kohl’s or Target or Wal-mart when needed. I have some very pretty water goblets made by Libbey that have withstood heavy usage pretty well. I also have several different styles of wine glasses that look nice with them. I recently picked up 6 of these cute little balloon glasses at Connie’s Antique Mall (a large indoor flea market) for $3! I am going to use them to serve the sorbet.

I keep most of my stemware “on display” so just to be sure that everything is bright and shiny, I’ve washed all my glassware. I like to hand wash my glasses in hot, soapy water then rinse and drip-dry in the drainer until they are almost dry. Then I finish drying them with one of those cloths that are made for cleaning windows and mirrors. You can pick them up in the automotive section at Wal-mart pretty cheaply and they are so much better than a tea towel at not leaving lint behind.

One of the most important (and tedious) tasks that must be done before a dinner party is cleaning your flatware. No spots and very shiny are musts for a beautifully set table. I have a set of very pretty silver-plated and gold-trimmed flatware. Unfortunately, it is a service for 8 and so there are not enough pieces for this dinner. So I will be using my old standby, my everyday set of Oneida Distinction flatware.

I originally purchased this set of stainless flatware over 20 years ago and it hasn’t lost its appeal over the years. I think that’s because it’s a very plain style. Over the years I’ve had to replace pieces that have been lost or eaten by the garbage disposal. I’ve also added additional place settings and special pieces to my original service. I have a service for 20 as well as the cocktail forks, butter knives, fruit spoons, etc. Sadly my pattern was discontinued so replacements and additions are a little harder to come by these days.

Some of my flatware pieces are a little less shiny than others. Why? Because we use this flatware everyday and we wash it in the dishwasher. Over time, stainless pieces will pick up a kind of haze from dish detergents and regular use. Dishwasher detergents are the worst offenders although even hand washing with liquid dish soap will leave a haze over time. Even water can leave behind deposits especially if you have hard water with a lot of minerals in it. Some foods will discolor the stainless as well. Then there is the inevitable scratching that occurs from normal wear.

Today I am cleaning all of my flatware so that it will be shiny and beautiful. Stainless flatware can be revived by wiping with plain white vinegar and buffing dry. Stubborn haze or stains, and even small scratches, can be removed by buffing with a paste made from water and a gentle cleanser like Bon Ami or Bar Keeper’s Friend. You will be amazed at how shiny the vinegar will make your flatware.

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