The First Dinner Party: Weekend Recap, No. 05

Normally I share everything I got up to over the weekend but this week, Saturday and Sunday were deliciously low-key, so I thought I’d double down on Friday and the fabulous dinner party that started it all.

Friday night we hosted our first dinner party in our new home. Something I had been quietly resisting until the house felt more finished. But here’s what I’ve learned: if you wait for everything to be perfect, you’ll never have anyone over. So we said to hell with it. Let’s have a party!

We had our friends Mercede and Mackenzie over for the evening -- not only are they wonderful guests, but they arrived with the ingredients for the most fabulous Lambrusco spritz I’ve had all summer. Now how fabulous is that?

Below you’ll find every recipe from the evening, start to finish. Just in case you’re planning a similar soirée of your own xo

Malpeque Oysters with Champagne Mignonette

A word before we begin: one of my toxic traits is that I like to make things for a dinner party that I’ve never made before. I had never shucked an oyster in my life before this dinner party; but I’m pleased to report it worked out.

I used two dozen Malpeque PEI oysters, a longtime favourite. And between you and I, I prefer East Coast oysters… always have, always will. Shuck them about 15 minutes before your guests arrive, set them on a platter over regular ice, and if you can, grab some crushed ice from your fishmonger to top your freezer ice with. It looks beautiful and keeps everything icy cold.

For the mignonette, combine 1/4 cup champagne vinegar, 2 teaspoons finely chopped shallot, a pinch of salt, fresh cracked black pepper, and a tablespoon of Champagne (only if you plan on serving some to your guests, of course). Cover and refrigerate for at least 30 minutes before serving, and voila. How easy is that?

I also put out store-bought cocktail sauce (I personally love it and I’m not apologizing), fresh lemon, and a bottle of Frank’s hot sauce. Horseradish is a classic addition but I couldn’t find any at my local market, which was a shame. To me, the perfect oyster gets a touch of mignonette, a drop of hot sauce, a drop of cocktail sauce, a squeeze of lemon, and a pinch of fresh horseradish. Heaven.

Dungeness Crab Dip

This was, I think, was the hit of the evening. And it became the basis for Triet’s accidental pasta on Sunday, so it was pulled double duty over the weekend.

In a large bowl, combine 1 cup mayonnaise, one brick of softened Philadelphia cream cheese, 1 1/2 cups shredded cheddar (reserve 1/2 cup for the top), the zest and juice of one lemon, a pinch of flaky salt, cracked pepper, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon ground mustard, 1/2 cup chopped chives, and 1/4 cup chopped dill. Fold in 1 1/2 pounds of cooked crab meat.

I bought cooked and shelled crab legs from my fishmonger, which saves a ton of work, and to me, is worth the extra few bucks.

Transfer to an ovenproof dish, top with the reserved cheddar, and bake at 350°F for 20 to 25 minutes. Let it cool for about 10 minutes before serving -- it will be volcanic otherwise.

Serve with fresh pita cut into wedges, brushed with olive oil, and warmed in the oven for five minutes. Or any other chips or crackers of your choice. I personally like the chewy texture of the pita!

Pre-Batched Dirty Martini

The trick to a great dinner party martini is making them before anyone arrives and never touching them again until it’s time to pour. I mean, you’ll have to try one before your guests arrive… am I right?

Pour 400 mL out of a 1.14 L bottle of Grey Goose (cheers!) and keep for another time. Into the bottle, add 60 mL dry vermouth, 225 mL olive juice, 110 mL pickle brine (or extra olive brine), and 2 tablespoons of water. Cap it, shake it gently a few times to combine, and put it in the freezer for a minimum of four hours. A day ahead is ideal.

When your guests arrive, pour directly from the freezer into chilled martini glasses. Garnish with olives, and you’re in heaven!

Mercede’s Lambrusco Spritz

I cannot take credit for this one. Mercede arrived with the ingredients and proceeded to make the most fabulous spritz of the summer so far. And trust me when I say, I’ll be making these all summer.

Fill a gorgeous glass with ice. Add 2 oz Aperol, 3 oz chilled Lambrusco, and 1 oz orange juice. Top with a splash of sparkling water or club soda and stir gently. Skewer a few olives, add an orange wedge, and enjoy immediately. They are SO good and dangerously easy to drink.

Market Vegetable Gazpacho

It was hot in Vancouver this week. Gazpacho felt right and it’s not something you see at dinner parties very often, which is why I thought this would be fun.

Into a blender: 4 large, ripe tomatoes (farmers market if you can get them), quartered; 1 peeled English cucumber, cut into chunks; 2 red peppers, seeds removed and cut into chunks; 1 bird’s eye chili if you like a little heat; and half a large red onion, cut into chunks. Add 1 tablespoon sherry vinegar and 1 tablespoon white wine or champagne vinegar. Blend until completely smooth, then drizzle in 1/2 cup of good olive oil with the motor running. Season generously -- at least 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper.

Chill for at least six hours. Overnight is fabulous. Taste again before serving and adjust the seasoning -- it will likely need it. Ladle into bowls, drizzle with your best olive oil, and tear a few basil leaves over the top. I used a herb de Provence and lemon-infused olive oil to finish, which was wonderful but not necessary.

Sole Meunière with Brown Butter and Capers (Serves 4)

Classic. Perfect. I wouldn’t change a thing!

Ingredients

4 sole fillets (about 4 oz each), patted dry
1/2 cup flour
Salt and freshly ground pepper
4 tbsp clarified butter, for cooking
8 tbsp unsalted butter (one stick)
3 tbsp chopped parsley
3 tbsp capers, drained
Lemon wedges, for serving

Method

Heat your oven to 200°F and tuck a baking sheet or platter inside to keep the fish warm while you cook in batches.

Season the sole with salt and pepper, then dredge lightly in flour, shaking off the excess. This can be done in advance, just put them in the fridge after they’re dredged.

After you and your guests have enjoyed the first course, heat 2 tablespoons of clarified butter in a large skillet over medium-high heat. Cook two fillets for 2 to 3 minutes per side until just cooked through and nicely golden brown, then transfer to the warm oven. Repeat with the remaining butter and fillets.

Wipe out the skillet. Add the unsalted butter and cook over medium heat until it turns golden brown and smells nutty -- about 5 to 7 minutes. Remove from the heat and stir in the parsley, capers, and a bit of kosher salt.

Arrange the fish on a warm platter, spoon the brown butter sauce generously over the top, and serve immediately with plenty of lemon.

French Green Beans with Shallots (Serves 4)

Simple, and the perfect veg to pair with the sole.

Ingredients

1 lb French green beans, trimmed
3 tbsp butter
3 tbsp finely chopped shallots
Salt and freshly ground black pepper
1 tsp fresh lemon juice

Method

Bring a large pot of well-salted water to a boil. Cook the beans for 2 to 3 minutes until tender-crisp, then drain and immediately toss into an ice bath to stop the cooking. Pat dry once cooled.

Right before serving while your fish is being kept warm in the oven, melt the butter in a large skillet over medium heat. Add the shallots and cook for about a minute until softened. Add the beans, season with salt and pepper, and toss for 1 to 2 minutes until heated through. Finish with the lemon juice and serve immediately alongside the poisson!

The Most Decadent Potato Gratin (Serves 6)

The showstopper. I’m not trying to be drama but this gratin was one of the best things to come out of my kitchen in recent memory, and I’ll be making it for every dinner party from here until the end of time. Kidding… sort of.

Ingredients

4 to 4 1/2 lbs russet potatoes, peeled and thinly sliced
9 oz Gruyère or Comté, finely grated
2 cups heavy cream
3-5 sprigs fresh thyme
1 fresh bay leaf
1 pinch saffron
2 cloves garlic, crushed but still whole
1/2 tsp dry mustard powder
1/8 tsp ground cumin
1 tsp white sugar (sounds crazy, but rounds everything out)
1 tsp kosher salt
1 tsp cracked black pepper
1 large yellow onion, thinly sliced
4 tbsp butter
2 tbsp dry white wine
Dijon mustard, for brushing the baking dish
Additional fresh thyme for layering, chopped
Kosher salt and freshly ground black pepper

Method

Heat the oven to 400°F.

In a saucepan over low heat, combine the cream, 3-5 thyme sprigs, saffron, bay leaf, garlic, mustard powder, cumin, sugar, salt, and pepper. Warm and simmer for 10 to 15 minutes -- do not let it boil. Strain through a fine-mesh sieve and set aside.

Melt the butter in a skillet over medium heat. Add the onion and cook until softened and lightly golden, about 10 to 15 minutes. Add the white wine and cook for a minute more. Remove from the heat.

Lightly butter your baking dish and brush the bottom with a thin layer of Dijon.

Now layer: potatoes, onions, a generous handful of cheese, a drizzle of the infused cream, a sprinkle of fresh thyme, salt, and pepper. Repeat until everything is used up, finishing with a generous layer of cheese on top.

Bake at 400°F for 30 minutes, then reduce the heat to 325°F and continue baking for one hour, until the potatoes are completely tender and the top is deeply golden and bubbling. If you’d like them really soft, cook them for another 15 to 20 minutes.

Rest for 10 to 15 minutes before serving. This part is non-negotiable.

A note on the cumin: you won’t taste it. That’s the point. It quietly rounds out the cream and makes everything taste richer and more complete without announcing itself at all. Don’t skip it.

A Very Good Chocolate Mousse (Serves 4)

A cloud of a thing. Deeply chocolatey, laced with espresso, and light as anything. I love chocolate.

I served mine in a big French porcelain urn, purely for the glamour of it. Cups or ramekins are equally wonderful. Set it out alongside a plate of fresh berries and let guests help themselves.

A note before you begin: Keep everything moving quickly so your whipped cream and egg whites stay cool and cloud-like. This mousse rewards a little urgency.

Ingredients

3 extra-large eggs
6 oz good bittersweet chocolate (70%), broken into pieces (not chips!!)
2 tsp unsalted butter
1/2 cup very cold heavy cream
1/2 tsp salt
1 tbsp vanilla extract
3 tbsp superfine sugar
2 tsp instant espresso powder

For the top:
2 cups cold heavy cream
1 tbsp superfine sugar
A good chocolate bar, for shavings

Method

Separate the eggs while they’re still cold -- whites into a large bowl, yolks into a small one. Whisk the yolks until smooth and set aside.

Melt the chocolate and butter together in a double boiler. Stir in the espresso powder, if yours is granules rather than fine powder, dissolve it first in 1 1/2 teaspoons of very hot water. Set the chocolate aside to cool to room temperature ish, but is still pourable.

Whip the 1/2 cup of cream to stiff peaks with the vanilla and salt. Set aside.

Clean your whisks, then beat the sugar into the egg whites until you reach firm, glossy peaks. The tip should flop over gently -- not stand straight up, not collapse entirely. If it starts to look foamy or grainy, you’ve gone too far and will need to start again, deadass. You want them to be shiny and glossy.

Fold the yolks into the whipped cream -- gently, about 8 folds, a few streaks are fine. Make sure the chocolate is still fluid (warm it for five seconds if it’s begun to stiffen), then pour it in and fold another 8 times.

Add a quarter of the egg whites and fold to loosen, then tip in the rest. Fold slowly and gently until no white patches remain. You’re protecting the air you’ve worked to build in.

Spoon into your vessel of choice and chill for at least six hours.

To serve, whip the 2 cups of cream with sugar until billowy and spoon it generously over the top. Shave chocolate over everything with a vegetable peeler. Serve with fresh berries, if you want!

Kisses!

JJH x

Psssst… If you made any of my recipes above, I want to know! Hit reply and tell me all about it.

Come find me on Instagram too — @jonathonhawes