I believe in romance. Two cases in point: The Love, Actually “to me you are perfect” cue card scene always reduces me to a sobbing piece of wreckage. Secondly, I would argue that Jane Austen’s Persuasion is the finest novel in the English language.
As a recent widow, with great friends who have helped me through the dark times, I also believe in the allure of friendship, that love doesn’t have to be romantic to be transformative. Valentine Day—why not say all of February?—presents an opportunity to acknowledge the joy you’ve found in your friends. Here then, without hope or agenda, (see what I did there?) I offer some thought-starters for hosting a gathering to celebrate your circle.
Just have drinks. Like romantic relationships, friendships need attention and time. Having your peeps over shows them you care. No one expects you to put on the dog, or even to have matching wine glasses. Open bottles of wine and throw down some cheese and crackers. A wedge of Cambozola and water crackers are always a crowd pleaser. In fact, I have a list of classic cheese and cracker pairings. Email me for them or any recipe I mention herein. Regarding wine, I find that sauvignon blanc and pinot noir will suit most white and red wine drinkers.
Or have a dinner party. Here are four ideas. My friend Chuck Matney makes the most delicious lasagna—it incorporates Bolognese and béchamel sauces—that is perfect for a winter dinner party (See below for the recipe).
Ina Garten’s boeuf bourguignon, from her Barefoot in Paris cookbook, is absolutely killer. Or you can save time but not money and buy Williams Sonoma’s Boeuf Bourguignonne Braising Sauce and use the recipe on the label.
If you’re feeding a vegetarian or someone gluten free, I have a recipe called Creamy Mushroom Risotto with Peas that you make in a slow cooker. It’s hearty enough to serve everyone as a main course.
If you don’t feel like cooking, set your table and serve takeout from a great restaurant that has a catering menu on its website, like Lidia’s, Q39, or French Market (excellent quiches and family-style salads).
You could even do brunch. All you need for a respectable brunch are: a big, gooey, egg casserole; a fruit salad; an assortment of baked goods, and, if your group likes to day drink, mimosas and Bloody Marys. Email me for my favorite brunch recipes.
A creative group outing idea. Stationery purveyor Cuorebella at Mission Farms offers private watercolor workshops for groups of six to eight, led by owner and watercolor artist Trish Church Podlasek. No artistic experience is necessary, just the enthusiasm to try. The fee of $68 per person includes refreshments (like prosecco!), and all the supplies needed to create a painting, which Trish will transform into a professionally finished 100-page notepad. Round up your tribe and go!
Party Favor Ideas
Just Wild
A packet of wildflower seeds is eco-friendly and offers friends the joy of planting something that grows and blooms. Messner Bee Farm Honeybee Garden Wildflower Seeds, $6.
Everyone Loves Cookies
Bake a batch or two of your favorite cookies, package them prettily, then send them home with your guests. (You can buy 5-inch by 7-inch cello bags online.)
Pink Salt Rocks!
Pink Himalayan salt is thought to be healthier and smoother tasting than table salt. And it looks smart and artisanal next to the stove. Olde Thompson Himalayan Pink Salt, $10, available at Pryde’s Kitchen & Necessities.
Oh, Stop It!
One can never have too many wine stoppers, and they make for a useful and sophisticated party favor. Michael Aram Butterfly Ginko wine stopper, $115, available at Terrasi Living & Scandia Home.
Spruce Things Up
A baby evergreen tree (actually a seedling that has grown roots and is ready for planting) makes a meaningful party favor, symbolizing enduring friendship.
Bathe Like a Boss
Bath fizzies will give your friends a relaxing, spa-like experience at home, encouraging self-care after a long day. Old Whaling Company Bath Bombs, $8 each, available at Cuorebella.
Chuck Matney’s Really Good Lasagna
In addition to being one of KC’s most sought-after floral designers, Chuck Matney of The Little Flower Shop is also an accomplished cook and host. He adapted this recipe from one he found in Perfect Recipes for Having People Over by Pam Anderson.
For the Bolognese-style sauce
- 3 tablespoons butter
- 1 small onion, cut into small dice
- 1 small celery stock, cut into small dice
- 2 ounces thinly sliced prosciutto, cut into small dice
- 2 pounds ground beef
- Salt and freshly ground black pepper
- 1/2 cup vermouth or dry white wine
- 1 cup whole milk
- 1 28-ounce can crushed tomatoes
For the Parmesan white sauce
- 2 1/2 cups whole milk
- 1 cup chicken broth
- 4 garlic cloves, minced
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
For the Lasagna
- 1 1/2 tablespoons of salt
- 15 oven-ready rippled lasagna noodles
- 8 ounces grated fontina cheese (about 21/2 cups)
- 3/4 cup grated Parmesan cheese
To Make Bolognese-style sauce
Heat butter in a Dutch oven over medium heat. Add onion, carrot, and celery and cook until just soft, about three minutes. Add prosciutto and sauté until vegetables are fully softened, 2 to 3 minutes. Add ground beef and cook, seasoning with salt and pepper to taste and stirring frequently, until it loses its raw color, about 3 minutes. Add vermouth and simmer until almost evaporated, about 5 minutes. Add milk and cook until almost evaporated, 5 to 7 minutes longer. Add tomatoes. Cook, stirring occasionally and adding water as necessary until reduced to a thick but not gloppy sauce, about 45 minutes. Remove from heat.
To Make white sauce
Combine milk, broth, and garlic in a two-quart Pyrex measuring cup or a microwave-safe bowl, cover with a small plate, and microwave until steamy hot, 8 to 10 minutes (or heat in a medium saucepan over medium low heat).
Meanwhile, melt butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in Parmesan and season to taste with salt and pepper. Remove from heat and place plastic wrap directly on the sauce’s surface.
To assemble and bake lasagna
Adjust oven rack to upper middle position and heat oven to 425°. Dissolve salt in 2 quarts hot tap water in a 13 x 9 baking dish. Add noodles and soak until soft, about 10 minutes. Drain noodles and stack loosely. (Noodles may stick together as they dry but will pull apart easily.) Wipe baking dish dry.
Smear 1/4 cup white sauce over bottom of baking dish. Top with a layer of three noodles, then 2/3 cup of white sauce, one cup meat sauce, 1/2 cup fontina, and 2 tablespoons Parmesan. Repeat three times, then make a final layer with remaining noodles, white sauce, and cheeses. Cover with aluminum foil. Bake until very hot throughout, about 30 minutes. Leaving pan on rack, remove foil and turn oven to broil. Watching carefully, broil lasagna until cheese and sauce are spotty brown. Remove from oven and let stand to set, 10 to 15 minutes. Cut into portions and serve.
Do you have a question about entertaining? Email it to mjackson@inkansascity.com