During recent years, it seems like endless hours in the kitchen for party planning have unfortunately given way to dining out as a means of entertaining.  There is nothing more gracious than entertaining at home. 

Somehow during summer months even the most reluctant gourmet begins to think of entertaining.  Make it easy on yourself by making a completely make-ahead menu.  Set your table a few days before and make your bar self-serve.  Just remember that careful planning ahead of time will make for the most successful party.  The following “secrets” will help you plan a spectacular party, enjoying these dog days of summer in gourmet style.

Menu

Serves 12

Hors d’oeuvre:  

Caviared Cream Cheese

First Course:  

Cold Carrot Soup

Entree:  Beef Tenderloin Salad

Freshly Baked Bread*

Dessert:  Sorbet & Melon*

*Recipe Not Given

Caviared Cream Cheese

4  8-ounce packages of 

cream cheese

1  3-ounce jar of red lumpfish 

caviar and black lumpfish 

caviar

1  3-ounce jar of golden 

caviar

5  scallions, sliced into 

thin circles

Flatt Breads

1.  With your hands, pound each block of cream cheese into a 4X4-inch square and set aside on plastic wrap. 

2.   Wash the red caviar in a fine sieve to eliminate excess salt; gently press down on the caviar to remove water.

3.  Cover 3 of the four blocks of cream cheese with scallions.  Press to imbed them in the cream cheese.  Cover one layer with black caviar and cover one-third of another layer with black caviar.

4.  Rinse out the sieve and follow the same procedure for the red caviar.

5.  On the remaining block of cream cheese and one-third of the other block of cream cheese place the golden caviar.

6.  To assemble: Place the red caviar layer on top of the black, then place the golden layer on top of the red, always keeping the caviar side up and finally place the third caviar layer on top.  Imbed the remaining scallions around the sides of the block.

Presentation Suggestions:  Place the flatts in a starburst fashion on a flat platter.  Place the block of caviar cream cheese in the center.  Place two contrasting flowers on the top.  Be sure to include a spreader so your guests can help themselves.

Cold Carrot Soup

1 onion, chopped

2 tblsps. butter

1 lb. carrots, peeled and 

cut into large pieces

Stock to cover (chicken or 

vegetable)

Salt and Pepper, to taste

Greek Yogurt (optional)

Herb of choice (optional)

1.  Melt butter in a saucepan.  Add onion and saute until golden and sweet.

2.  Add vegetable and stock to cover.  Cook until vegetable is tender.

3.  Puree soup and refrigerate for up to 2 days.

4.  To serve:  Pour soup into soup plates.  Garnish with a dollop of yogurt and sprinkle with a fresh herb.

Beef Tenderloin Salad

2 1/2 lbs. beef tenderloin, seared at 500 degrees for 7 minutes and then bake for 10 minutes, or until desired doneness at 425 degrees.  Let the beef cool in wrapped aluminum foil while in the refrigerator.  When cooled, cut into thin strips (London Broil may be used)

1 red onion, sliced

1/4 cup lemon juice

1/2 cup tarragon vinegar

2 cups best quality olive oil

1/2 cup fresh tarragon, 

chopped coarsely

Fresh ground pepper

Salt

1 head radicchio (optional)

1.  Place the onions and beef in a bowl, combine.  Add lemon juice and vinegar.  Toss.  Slowly add olive oil while tossing beef and onions.  Add tarragon and refrigerate overnight.

2.  Before serving, add salt and pepper to taste.  

Presentation Suggestion: Line a platter with radicchio and mound the beef salad in the center of the platter.  Garnish with extra tarragon.

Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties.  For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.