Lemon-Themed Dinner Party

I like to entertain. So much so that I have created a dinner party lottery so that all my friends can come to one of my dinner parties at some time in the year. I call it the Casita Marita Dinner Party. Getting on the list has become a bit competitive and those who make each month’s dinner do feel a bit like they’ve won! 

I realize that not everyone likes to entertain as I do. It can feel a bit overwhelming if you were not brought up cooking for company. So, every now and then, here at The Best-Life Project, I share the menu plan and the recipes. Here’s the previous one I’ve posted: St. Patrick’s Day Dinner Party Menu. I’ve had other parties between St. Patrick’s Day and now, but I don’t always have time to write it all up and post. 

I had a lemon-themed party last night. The menu is so popular that I am going to need to do it again so that everyone who wants that specific dinner can have it. I posted the pictures on Facebook and asked if people wanted the menu plan and recipes. They did and I have time to write it up. 

Plan Ahead

In planning a dinner party menu, it is important to not select all difficult recipes. I have found that inexperienced cooks often search for recipes that sound good without considering the workload or timetable. By the time guests arrive, they are exhausted and vow never to do that again.  Of course, you can ask people to bring different elements of the meal and make it easier for you. But my plan is done in such a way that you can do it all and still have time for an afternoon rest. 

Set the table the night before so you know that is done. 

You need to have some recipes that can be made in advance—either the night before or early in the day. Yes, I do spend the better part of the day cooking. But not all day. 

Lemon Blueberry Tart

For my lemon-themed menu, I start with the tart as it is not something that you want to serve warm. Room temperature is good. This Blueberry, Lemon and Buttermilk Tart is one of the easiest desserts you can make, and it is impressive and yummy. It is best if you have a tart pan with a removable bottom. If you don’t, a basic pie plate or cheesecake pan will work. Here is the recipe I use for the filling, but not for the crust (it is too difficult). For the crust, I use the same recipe I use as the base for lemon bars:

½ cup butter (slightly softened)

1 cup flour

¼ cup powdered sugar

Using a KitchenAid, or other mixer, cream until well blended. Press into the bottom and slightly up the sides of the tart pan. Top with a piece of foil and pie weights. If you do not have pie weights, you can use beans. This is to keep it from puffing up too much. Bake at 350 for 20 minutes. Crust should have a very light golden color. Remove foil and weights. 

Add about 2 cups of fresh blueberries—enough to loosely cover the whole bottom. Pour the filling (recipe in link above) over the blueberries and bake for another 35 minutes or until filling is set. The recipe makes a bit more filling than will fit in my tart pan. So, I use a ramekin and additional blueberries to create a separate little “pudding”—which I bake along with the tart.

Before serving, remove sides of the tart pan and dust with powdered sugar. Cut into wedges and serve. 

Spinach, Avocado, Pomegranate, Feta, and Almond Salad

Meanwhile, prep ingredients for the Spinach, Avocado, Pomegranate, Feta, and Almond Salad. For this salad, I combined two recipes. I used the dressing and the basic instructions from this one. The dressing is best made in advance so the seasoning has a chance to meld with the oil and lemon juice. But I added additional ingredients from this one (it didn’t really have a dressing and I like my dressing). The combination was great! Spinach is a pretty hardy green. You can put it in the salad bowl in advance and it will still be fine by dinner time. Add the pomegranate seeds (they are a bit of a challenge to remove from the pomegranate so do this early in the day). Put in the refrigerator until close to serving time. When ready to serve, peel and cube the avocados and add them to the bowl. Add the feta crumbles. Drizzle with the warm dressing and toss. Do not use all the dressing. You will likely have some left over to use another day. You can pass the additional dressing if your guests want more. Serve the salad on plates and top with the sliced almonds. 

Lemon Basmati Rice

Next, prep the ingredients for the Lemon Basmati Rice. Measure out the rice. Because I was serving 8, I used one-and-a-half recipe (1 ½ cup of rice instead of 1, etc.). Peel and chop the fresh ginger. Zest and juice the lemon. Combine the rice, ginger and lemon zest in a small bowl so it is ready to use later. Measure out your chicken broth (again, I used 3 cups, not the 2 the recipe calls for). About 30 minutes before serving, or just before your guests arrive, follow the directions to cook. 

Roasted Asparagus

Now, prep 3 pounds of asparagus by snapping off the tough end. Place them on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Set aside until about 15 minutes before serving. When ready, roast in a 400 oven for about 15 minutes—tossing once throughout cooking. Remove from oven and add a couple tablespoons of lemon juice. Serve with rice and chicken. 

Lemon Chicken

For the Lemon Chicken mix seasonings in a bowl ahead for time. Zest and juice a lemon and slice another one. An hour or so before serving, follow the recipe directions: add oil to seasonings and coat the chicken. Mix the wine, garlic, lemon zest and lemon juice, sugar, and salt. Place seasoned chicken in 9×13 baking dish. Pour liquid mixture over chicken breasts. Add lemon slices. Just before guests arrive, put chicken into 400 oven and bake for 30 minutes. Halfway through cooking, add the asparagus to the oven. (Note: I used 8 thawed frozen chicken breasts. The fresh ones at my grocery store are way too big for one per person. Also, because I was serving 8, I used half again all of the ingredients in the recipe.) 

Showtime

When your guests arrive get them a drink, and serve the salad while the chicken, asparagus, and rice is cooking. Once everyone is done with the salad, clear the dishes. Then plate and serve the entrée. The tart is standing by—ready when you are! 

By doing all the prep work in the morning, and getting back to everything else about an hour before your guests arrive, you should have time for a nice rest or other projects. 

Bon Appetit!

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Marita Littauer Tedder has spent the majority of her adult life working with women—helping them improve relationships, achieve their speaking and writing dreams, and being the best version of themselves they can possibly be. The author of 20 books, this Living Our Best Life Project is her newest effort—through which she hopes to challenge women to be fulfilled where they are.