With a French flair

By Mary Abitanto | Photos by the author

Hosting a party or a soirée can seem overwhelming but if you keep a few simple principles in mind, entertaining like a pro can be smooth sailing. Here are some meal and hors d’oeuvres ideas for entertaining this spring using a few shortcuts — including my sheet pan method — as well as some classic wine pairings.

If you are hosting a brunch, may I suggest you make my Hawaiian Sweet Rolls Sheet Pan French Toast that looks fancy, but takes minutes to assemble and a short time to bake. It’s buttery, sweet, and aromatic. It truly melts in your mouth in one bite. You can also add freshly sliced organic strawberries for a pop of color and sweetness. A dollop of whipped cream will be a perfect topping.

Elevate Your Brunch Menu

Deviled eggs are a crowd favorite, or pipe hummus into the egg whites to make them more nutritious. Top with spices and freshly chopped dill to brighten the flavors. Spicy and sweet turkey bacon is always a hit in my house. Artfully assemble everything with some radishes, cucumbers, tomatoes, smoked salmon, and capers an hour or so before guests arrive. Popping something bubbly like Champagne for a special occasion instantly evokes a sense of celebration — cheering to well-being, happiness, and success. If you are celebrating an extra special occasion, consider serving caviar. A well-known brand is Kolikof, often chosen by award-winning chefs.

Lionel de Ravel, a local French wine expert and U.S. national sales director for Ackerman, a French wine company, recommends a less expensive and equally good alternative to Champagne, Crémant de Loire. It’s an excellent French sparkling wine at half the price. Another option is Crémant de Bourgogne, the sparkling wines of Burgundy (Bourgogne). These are well suited for hors d’oeuvres and pair well with dessert. He notes, “With a rich dish, serve a light-bodied wine, and with a light dish, serve a heavy-bodied wine.”

Planning a soirée or cocktail party takes a little more planning. Soir means evening in French, and soirée is literally an “evening party.” People will often dress up for this type of affair, which is usually hosted in someone’s home. Or it can be a more casual gathering, especially if you entertain outside.

Hors d’oeuvres

Here are a few simple handheld hors d’oeuvres suggestions for your entertaining arsenal. Strawberry crostinis with creamy goat cheese and fig balsamic glaze will be a big hit — Thinly slice a day-old baguette, sprinkle with olive oil and Herbes de Provence, and toast until crisp, then top with goat cheese and strawberries. Consider making gougères (pronounced “goo·zhehr”), or store-bought cream puffs piped with store-bought smoked salmon mousse. My guests like turkey bacon-wrapped dates stuffed with goat cheese, which is savory and sweet in one bite. A colorful charcuterie board is a good idea for grazing guests. You can also make individual crudités arranged in small glasses with a creamy, herby garlic dip or hummus in the bottom of the glass. Hors d’oeuvres pair well with sparkling wines.

 

Spring Dinner Party Ideas

Make Coq au Vin (pronounced “kohk oh vin”), aka red wine-braised chicken, which is an elegant and simple dish. Serve it over a buttery potato or cauliflower puree or alongside roasted potatoes. It’s a simple French stew, often braised in Pinot Noir, that can be prepared in advance and warmed for guests. Serve with a red Zinfandel such as Limerick Lane Cellars 2021 Rocky Knoll Zinfandel. You could also make a backyard vegetable paella with wild mushrooms to create delicious earthy, umami flavors. While paella is classically seafood-based, plant-based paella lets local and fresh seasonal vegetables take center stage, and you won’t have to worry about food spoiling. It’s a beautiful centerpiece for any rustic table setting. Pair it with a non-sparkling Rosé, which is always a great choice in warmer weather.

Or serve my Spinach Lasagna with Ground Turkey. It’s simple and delicious and is elevated by a creamy béchamel sauce, which is very French. Using a baking sheet instead of a deep-dish pan will cut down on baking time and yields more of those cherished crispy edges that everyone loves. No-boil lasagna noodles further cut down on baking time. Prepare it in advance and refrigerate it, then pop it in the oven about one hour before you serve dinner. Alongside that, serve my eye-catching Ceasar Salad with Homemade Croutons. Pair the dinner with a light-bodied wine like a Sauvignon Blanc or even a non-sparkling Rosé.

For dessert, de Ravel recommends going back to the bubbly to refresh and cleanse the palate. My Lemon Brownies are sure to be a hit, so try them! Be adventurous and explore some unexpected combinations like pairing a Pinot Noir or Cabernet with a flourless chocolate cake. The chocolate with the wine will accentuate all the flavors. Go to Chez Alice for one of the best flourless chocolate cakes in town.

Please drink responsibly.

My newest cookbook, Nourish, has some delicious dinner options: Beef Bourguignon, Red Lentil Bolognese, Asian Inspired Turkey Meatballs, and more. For another great appetizer, try my Chickpea-Lentil Balls. My blog at marioochskitchen.com has an abundance of recipes as well.

You can also follow me on Instagram @marioochcooks. All my cookbooks can be found on Amazon.

For stunning handmade table linens with idyllic landscapes that will transport you to a garden in Southern France, check out Couleur Nature (couleurnature.com). Their philosophy is joie de vivre, which translates into the joy of living. Don’t forget about flowers, which should adorn any table setting. An assortment of candlesticks in varying heights is a nice touch too. Remember, it’s all in the details.

Classic Wine Pairings

Here are several time-tested guidelines from foodandwine.com (along with input from Lionel de Ravel) to help make you a more educated wine aficionado.

Pinot Noir is a light-bodied wine and pairs well with most dishes from rustic chicken to Beef Bourguignon due to its earthiness.

New-World Chardonnays from California, Chile, or Australia are heavier wines.

Old-World Chardonnays from France, Italy, and Spain are dry. Both pair well with fish.

Brut Champagne and Spanish Cava pair well with salty foods like caviar or even potato chips and are great for brunch. Or try the Crémant de Liore or Crémant de Bourgogne suggested by de Ravel. Prosecco is a more affordable option.

California Cabernet Sauvignon, Bordeaux, and similar blends pair well with red meat like a steak or Italian ragu.

Sauvignon Blanc pairs well with tangy foods like a light salad with a zesty vinaigrette or a hearty lasagna.

A dry Rosé from France such as Provence Rosé can be paired with a rich, cheesy dish or a charcuterie. It has the acidity of white wine and the fruit character of red. Good with grilled fish and a fresh salad.

Pinot Grigio or a Chablis from France pairs well with a light fish and veal dishes.

Malbec or Shiraz pair well alongside heavily spiced barbecue.

Moscato d’Asti is very fruity and sweet, so pair it with dessert or as a cocktail.

Red Zinfandel pairs well with pates, mousses, and terrines.

Dry Reisling from California, Germany, and France pairs well with sweet and spicy dishes and helps to tame the heat like in Chinese or Indian foods.

Sparkling Rosé is a drink for all occasions and pairs well with hors d’oeuvres as well as a wide range of main courses.

Tuscan wines and Chianti pair well with Italian recipes like ossobuco or veal or chicken piccata.

Hawaiian Sweet Rolls Sheet Pan French Toast

Serves 6
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients

1 (18-oz.) bag sweet Hawaiian rolls, halved widthwise (12 rolls)
8 large eggs
1/2 cup 2 percent milk (or whole milk)
2-3 tablespoons maple syrup (I use sugar-free)
3 teaspoons vanilla extract
5 tablespoons salted butter, melted
Sprinkle of cinnamon
Optional, sliced organic strawberries, whipped cream
Topping: 1/3 cup granulated sugar and 1 tablespoon cinnamon combined.

Other essentials

Large baking sheet that fits 24 pieces
Non-stick cooking spray

Preheat the oven to 350 degrees.

In a large bowl, add the eggs, milk, maple syrup, vanilla, melted butter, and sprinkle of cinnamon. Mix with a fork to thoroughly combine.

Next, place the halved rolls on a greased baking sheet. They should fit snuggly; I alternate tops up and tops down to create an interesting, visually-appealing pattern.

Using a fork, prick the halved rolls 3-4 times each. Pour the egg mixture over the rolls slowly to properly cover the rolls.

Important step: Turn over each roll to get them fully saturated with the egg; lightly press down and move onto the next one and repeat until every piece has been flipped back to its original position. Let it sit for 10 minutes or longer to absorb the egg. Add a tiny sprinkling of cinnamon.

Bake for 15 minutes. Then turn the pan and bake an additional 10 minutes or until firm.

Top the entire sheet pan with the sugar-cinnamon mixture using a sieve. Gently tap to add it all over the French toast.

Cut into squares and dip into maple syrup. You can place them all on a serving dish or leave in the baking pan where they will remain hot.

Enjoy with a dollop of whipped cream and sliced strawberries.

Sheet Pan Spinach Lasagna with Ground Turkey

Serves 8-10
Prep time: 25 minutes
Cook time: 25 minutes

Ingredients

1 tablespoon extra-virgin olive oil
1 shallot, finely diced
1 lb. lean ground turkey (85-90 percent) or turkey sausage
1 lb. container fresh spinach
3 tablespoons salted butter
3 tablespoons all-purpose flour
4 cups whole milk (or 2 percent milk)
Salt, pepper, and garlic powder to taste
Pinch of nutmeg
4 cups of low-moisture, shredded mozzarella
1 cup parmesan cheese (or pecorino Romano cheese), finely grated
2 1-lb. boxes no-boil lasagna noodles
Optional, dried parsley (or fresh chopped parsley)

Other essentials

12×18 rimmed baking sheet
Non-stick cooking spray
Strainer
Large frying pans
Medium-sized pot

Preheat the oven to 350 degrees.

In a large non-stick frying pan, heat the onions in the oil for 5 minutes until translucent. Cook on low heat.

Then add the ground turkey to the pan with the onions. Break it up with a flat-edge spoon. Allow the meat to cook until browned, about 10 minutes. Season with salt, pepper, and garlic powder.

In the meantime, in a large frying pan, steam the spinach by adding a little water and a tight-fitting lid, about 7 minutes. Strain the water out in a colander or strainer.

Make the béchamel sauce in a medium-sized pot. Add the butter and melt, then mix in the flour, creating a paste. Heat for 3 minutes, then add in warmed milk, whisking continuously. Add ½ cup of the parmesan cheese, continue to whisk. This will take roughly 20 minutes. Cook on medium heat. It’s done when the sauce thickens and starts to bubble on the sides. Season with salt, pepper, and a pinch of nutmeg.

Spray a baking sheet with cooking spray and add two ladles of the béchamel sauce to the bottom.

Then place the lasagna noodles to fit on the baking sheet, about 8-9 sheets. You can break some in half lengthwise to fit. Top with three large spoonfuls of béchamel sauce, spread thoroughly to cover the pasta sheets.

Add half of the ground turkey, then half of the spinach, and top with a third of the mozzarella cheese. Season to your liking. You may also add a sprinkling of parmesan.

Repeat the process with two more layers of pasta sheets. For the last pasta layer, add only the remaining béchamel and remaining cheeses. Optional, add some dried parsley flakes or fresh chopped parsley to brighten the flavors.

Bake to golden perfection for 25 minutes.

Caesar Salad with Artichokes and Hearts of Palm

Serves 6-8
Prep time: 25 minutes
Cook time: 15-20 minutes (croutons)

Ingredients

3-4 romaine hearts, torn or chopped
1 (12-ounce) jar halved grilled and marinated artichoke hearts, rinsed and drained
1 (14-ounce) can hearts of palm, thinly sliced widthwise
1/4 cup salted and roasted pumpkin seeds
1/2 cup shaved parmesan cheese
2 avocados, sliced
Cracked black peppercorns to taste

Herby Homemade Croutons

4 slices of thick white bread, cut into chunks (can substitute gluten-free bread)
Good quality extra virgin olive oil
2 teaspoons Herbes De Provence
Optional, garlic powder

Other essentials

Whisk
Baking sheet
Mason jar with lid
Bowl
Large round platter (or wooden bowl)

Preheat the oven to 375 degrees.

Cut the slices of bread into cubes. In a bowl, toss the bread with a drizzle of olive oil and herbs. Dump the bread onto a baking sheet lined with parchment paper. Bake for 15 minutes or until golden brown.
In the meantime, while you are baking the croutons, chop the lettuce into bite-sized pieces. Place it onto the platter.
Slice the avocado in half lengthwise, discard pit, and slice the flesh inside the shell, then scoop it out with a large spoon — keeping it intact and together as best as possible. Place the avocado onto the bed of lettuce.
Rinse and drain the artichokes, then cut them into smaller pieces.
Next, drain the hearts of palm and cut into slices widthwise. Place onto the bed of lettuce. Last, right before serving the salad, add the pumpkin seeds.

Eggless Caesar Dressing

1/2 cup extra virgin olive oil
1/2 cup finely grated parmesan cheese
2 tablespoons capers plus 2 tablespoons brine
1-2 lemons squeezed
2 teaspoons minced garlic
1 teaspoon anchovy paste in a tube
1 teaspoon spicy brown mustard
Cracked black peppercorns to taste
Sea salt to taste
1-2 tablespoons water (to loosen dressing)

Making the Caesar Dressing.

In a bowl, combine the olive oil, parmesan cheese, capers, juice of 2 lemons, minced garlic, anchovy paste, mustard, cracked black peppercorns, and sea salt, and whisk until well combined. You may also use the back of a spoon. To loosen it, you may add 1-2 tablespoons of water.

Pour into the Mason jar and chill until ready to serve.

Shake the dressing right before serving and drizzle over the salad. Sprinkle on more cracked black peppercorns and top with shaved parmesan cheese. Add croutons after dressing is poured. Refrigerate leftover salad and dressing.

Lemon Brownies

Makes 16 brownies
Prep time: 15 minutes
Cook time: 25 minutes

These lemon brownies are fudgy from the addition of melted chocolate. They are bursting with bright lemony flavor from the lemon zest and lemon juice, and they are perfect for a handheld dessert.

A few tips:
Don’t overmix the batter, because they will get too much air and be more cake-like.
Rub the sugar with the lemon zest between your fingers to infuse the lemon flavor into the sugar.
Don’t overbake the brownies, they should have a fudgy texture.
Cut brownies with a warm knife and wipe it after each cut for perfect little squares.

Ingredients

1 stick salted butter (1/2 cup)
1/2 cup classic white chocolate chips
3/4 cup granulated sugar
2 lemons zested
2 large eggs plus 1 large egg yolk
1 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
2 lemons squeezed, about 4 tablespoons
More white chocolate chips for mixing into brownies

Glazed Icing Ingredients

1 cup powdered sugar
Water to loosen
Lemon zest to finish

Other essentials

Metal bowl
8×8 pan

Preheat the oven to 350 degrees.

Melt the butter and chocolate chips in a metal bowl over a pot of boiling water. Stir continuously.

In the meantime, add the sugar to a bowl with the lemon zest. Mix with fingers to infuse the lemon zest into the sugar.

Add the butter-chocolate mixture to the bowl with the sugar. Whisk to combine.

Premix eggs in a bowl and add it to the sugar mixture.

Add the flour, baking powder, and salt and whisk.

Do not over mix.

Add the lemon juice and a handful more chocolate chips. Stir to combine.

Bake for 25-28 minutes, until firm.

Add the glaze.

Cut into 16 squares.

Enjoy!