8.20.2012

Video Time: Hosting a Fancy Dinner Party

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Hosting a dinner party is easy when you follow three simple rules. Hope you enjoy this first silly attempt at a Housewife Fantasies video. I am not sure how I feel about it just yet, but it was fun to make with my super awesome camera man/director/editor, Patrick Rule, who had the best reaction to my "acting" by sighing and saying very hesitantly, "Um... well, let's try again." If I'm lucky enough to get more of his time, there might be other videos in the future.

I want to mention a few of the star recipes from this dinner party. Rosé Sangria. The best sangria I've had. Pureeing the fruit and adding vanilla bean, brilliant and tasty. Pork tenderloin wrapped with more pork, amazing. The dinner guests all agreed, it was the best pork tenderloin they've had. I had zero leftovers and was rather sad the next day. And there was an amazing plum chutney that accompanied the pork. Easy to make, and even easier to eat.

For dessert, we had flan. Jose Andres flan, that took me a long time to make. I usually don't do desserts. But, you kind of have to for a fancy dinner party. So, I stayed up late, and prepared flan. It was well documented, so more on that to come in a later post.


Pork Tenderloin with Plum Chutney
www.bonappetit.com

PLUM CHUTNEy
4 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/2 cup (packed) light brown sugar
1/4 cup Sherry vinegar or apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
2 teaspoons grated peeled ginger
1/2 teaspoon freshly ground black pepper
1 bay leaf
Kosher salt

PORK
2 tablespoons minced fresh rosemary
4 teaspoons herbes de Provence
4 teaspoons olive oil
2 pork tenderloins (about 2 lb.)
Kosher salt and freshly ground black pepper
16 thin slices pancetta (Italian bacon; about 8 oz.) or prosciutto - I used prosciutto

For the CHUTNEY
1) Peel plums if desired, halve and pit. Cut into 1/2" wedges. I peeled mine.
2) Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20–25 minutes. Season to taste with salt. Let cool slightly. Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.

And for the PORK
1) Mix rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. Can be made 1 day ahead. Cover and chill.
2) If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8—10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°, 15—20 minutes longer. We used a gas grill.
3) Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

Stone-Fruit Sangria
www.bonappetit.com

Fruit Purée
1 apricot
1 nectarine
1 small peach
2 tablespoons fresh lemon juice

Sangria
2 750-ml bottles chilled dry rosé (such as Côtes de Provence)
2 cups chilled elderflower liqueur (such as St-Germain)
1/2 vanilla bean, halved lengthwise
3 plums or pluots
2 nectarines
2 apricots
1 peach
20 fresh cherries
sparkling water

For the Fruit Purée
1) Peel stone fruit. Halve, pit, and coarsely chop.
2) Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.

For the Sangria
1) Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2" wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
2) Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.

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