Dinner Party Diaries: Volume 1 Issue 17
The final countdown to a dinner party often involves a good amount of moving and handling the last details. While I generally embrace the party prep hustle and bustle, I do not enjoy being hot. So as the temperature creeps up, I like to find ways to limit my time by the stove or oven particularly right before we have guests over. For this past week’s dinner party, “chilled” was the name of the game. We wanted to keep things cool, so my menu consisted of chilled foods or foods that could be served cool or at room temperature. Although a stove and oven were required in the prep process, those steps were able to be done well in advance. No heat or additional warming was required for any dishes in our Keeping Cool Summer Dinner Party.
Keeping cool or chilled foods in mind, we started things off with my Manchego Prosciutto Blueberry Bites and Mini Low Carb Tomato Furikake Toasts for appetizers, accompanied by a nice Syrah. Each with a tease of summer flavors from the blueberries and tomatoes respectively, these made a nice start to the evening. We also enjoyed some Keto Meatballs and Creamy Cajun Dip brought by a guest.
Then moving on to the main meal, we served a Chilled Zucchini Cubanelle Soup and Chilled Keto Shrimp Scampi with Shirataki Noodles. As make-ahead, chilled dishes, these were both simple to serve and required zero hustle post guest arrival.
Finally, for dessert we wrapped things up with some Keto Buttercream Stuffed Strawberries.
Check out the recipes below as well as the plan to get it all done for your own version of a Keeping Cool Summer Dinner Party.
New Functionality Note
If you see some recipes you like, you can add one or more of them to your “Menu” and then generate a shopping list.
Enjoy!
The Details
Number of People: 6
Serving Style: Appetizers on the Table, Main, Sides, and Dessert Buffet Style
Guest Arrival Time: 7:00 pm ish
The Menu
Appetizers
Main
Side
Dessert
Wine Pairings
- 2019 Sequoia Grove Syrah
- 2020 Robert Mondavi Pinot Grigio Private Selection (Scampi Ingredient & Sipping while Cooking)
Getting Ready
Advanced Prep (2 or More Days in Advance)
Notes:
You likely know the drill by now on this part. But in case you’re new, here are some standard prep items.
- Make your Grocery List
- Go Grocery Shopping
- Pick up around the house (for any rooms / areas that will actually be seen)
- Plan out serving dishes & utensils (to make sure you have what you need, ready when you need it)
- Plan out eating plates & utensils (to make sure what you need will be clean and ready for guests)
- Chilled Keto Shrimp Scampi
- Place shrimp in fridge to thaw
Day Before Prep
- Chilled Zucchini Cubanelle Soup
- Slice zucchini (5 – 10 minutes) (Fastest if you use a mandolin)
- Chop Onions and Cubanelle Peppers (10 minutes)
- In large pot or Dutch oven, cook until soft zucchini, onions, peppers, and garlic with stock / broth (20 minutes)
- Bring to a boil then simmer (15 minutes)
- Allow it to cool (1 hour, * Inactive Time)
- Puree the soup in either a food processor or high speed blender (20 minutes)
- Refrigerate (4 hours)
- Chilled Keto Shrimp Scampi
- Drain and rinse the shirataki noodles (10 minutes)
- Heat shirataki noodles in a pan (no oil or water) to dry them out (15 – 20 minutes)
- Thaw the shrimp if not already thawed
- Pat dry with paper towels (5 minutes)
- Cool the shrimp per recipe, likely in 2 batches based on quantity (30 minutes)
- Toss with Shirataki Noodles (5 minutes)
- Cool and store in the refrigerator in an airtight container
- Mini Tomato Furikake Toasts
- Spread mayo on one side of each bread slice and toast in the oven at 400°F for 10 minutes
- Allow to cool completely (It’s really important for them to cool all the way so that they don’t get soggy in the fridge.)
- Store in an airtight container in the fridge
Day Of Timeline – Guest Arrival: 7:00 pm (“T”) // Dinner 7:30 pm-ish
- 5:00 pm (T – 2h)
- Manchego, Prosciutto, and Blueberry Bites
- Cube cheese
- Roll prosciutto slices long-ways and cut each into 6 equal pieces
- On serving dish, stack cheese cube, then prosciutto
- Drizzle with keto honey substitute
- Top each bite with a blueberry and securing using a toothpick
- Cover with plastic wrap until you are ready to serve
- Manchego, Prosciutto, and Blueberry Bites
- 5:30 pm (T – 1h 30m)
- Mini Tomato Furikake Toasts
- Liberally spread mayo on the non-mayo toasted side of every slice of bread
- Sprinkle the face-up sides with furikake
- Thickly slice the heirloom tomatoes, remove the seeds and gooey parts
- Place the tomato slices on half of the toasts and then cover them with the other half
- Cut each toast into fourths and arrange on serving dish
- Mini Tomato Furikake Toasts
- 5:55 pm (T – 1h 5m)
- Keto Buttercream Stuffed Strawberries
- Make the keto buttercream frosting
- Rinse strawberries and remove stems and hulls
- Spoon the keto buttercream in a disposable zip top bag or pastry bag
- Pipe the frosting into the hulled strawberries
- Arrange on a serving plate, cover with plastic wrap, and store in the refrigerator until ready to serve
- Keto Buttercream Stuffed Strawberries
- 6:50 pm (T – 10m)
- Set out appetizer plates, forks, and napkins
- Set drink glasses (wine, water, etc.)
- 7:00 pm (T)
- Pour wine
- Greet guests
- 7: 20 pm (T + 20m)
- Remove the soup and shrimp scampi from the fridge
- Place in serving dishes (if not already in them)
- 7:30 pm (T + 30m)
- Enjoy Dinner!
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