Conference turris::cooks

    As opposed to an appetizer per se, I would recomend something more
    along the hors deuvres lines - something that you can more or less
    snack on with a glass of wine before dinner.  Examples:  instead
    of making individual shrimp cocktails, one big plate of shrimp with
    cocktail sauce; pate with crackers; one big plate of stuffed mushroom
    caps.  This way, things are a little less formal and relaxing. 
    Also, note everyone likes to eat a whole appetizer before dinner,
    and then both people (or all 3) can just eat the amount they want
    without having to feel bad about leaving half their appetizers on
    their plate.
    
    Good luck.
    
    	-Nancy

    Carla Jeanne,
    
      This is tough without specifics as to how formal you're trying
    to be, but I'll give it a shot.
    
    First course.  Something simple, but impressive would be a consomme.
     They're simple, but impressive, and a bowl of clear soup with a
    garnish floating on top looks elegant, and won't fill you up.  Its
    the wrong season, but asparagus with a light sauce would also go
    well.  An easy starter would be the old standby melon and prosciutto,
    if you can find ripe melon.  Sauyteed mushrooms in a cream sauce,
    or marinated peppers served with chevre and french bread might also
    work.
    
    Accompaniements.  My preference would be to serve the scallops
    solo, with maybe some rice.  I'd then follow with a green salad
    with a honey vinagrette dressing.  If you'd rather serve a vegetable
    with the scallops, I'd suggest broccoli, asparagus, or tomatoes--either
    broiled beefsteak, or sauteed cherry tomatoes.
    
    Wine.  Depends on your preference, and how much sherry flavor is
    in the sauce.  
                                  
    Dessert.  For a special meal, chocolates mousse, of course!
    
    Good luck, if you're interested the four mushromm consomme recipe,
    let me know, and I'll post it.
    
    Susan
    
    

    Have your florist fix you up a centerpiece with colors to enhance the
    color scheme of your dishes and tablecloth.  It'll cost you a few bucks
    (not THAT many) but will make your table look really pretty. If you
    happen to have a pretty crystal or silver vase, take it to the florist
    and have them put the arrangement in it instead of one of their glass
    bowls. 
    
    							Pat

    Watch the colors - if you serve scallops with rice, you ought to
    have another color on the plate also. 
    
    Don

    I would rather serve french fries...cut into circles....and a green
    veggie...or whats really nice is to go to the supermarket and buy
    some baby carrots....put them in a frying pan with some margerine
    and a little sugar....then arrange them on the plate along with
    some gresh parsley for garnish....
    
    Rick

    I think there are other notes in this file about special dinners,
    but in case you haven't seen them yet...
    
    Buy a dimmer switch for the fixture over your table; they are cheap
    and easy to put in, and being able to turn the lights down really
    adds to the intimacy of the occasion.  Believe me, you will use
    it even after this dinner - I even have one in my kitchen for those
    mornings when bright lights are killers!  I'd also spring for a
    linen tablecloth and napkins to coordinate with your dishes.  Nothing
    would ruin a nice meal more than crashing plates down on a formica
    surface (or vinyl!).  And you know how paper napkins disintegrate!
    
    The thing about making your guests comfortable is to anticipate
    their needs/wants, so unless you already know preferences, have
    on hand coffee, decaf, tea.  Unless you already know that your guests
    can eat seafood, I'd even have 2 backup frozen dinners *just in
    case* they say they're allergic to seafood.  I know this may be
    getting into more bucks than you want to spend, but it sounds like
    this is really important, and having allergies myself, I know what
    it's like to have to leave an event because of circumstances you
    can't control - talk about ruining the mood!  Or, knocking myself
    out to fix something really nice, only to have a guest say "it looks
    lovely, but I can't eat XXXXX"   Also, don't forget the background
    music!  And, if you do use real napkins, you can tuck a flower in
    the folds to add a special touch without a centerpiece taking up
    room on your table.
    
    Good luck, and please let us know how it turned out!

    Terry
    

    
    re..6
    
    Baby carrots are real good if sauted in butter and add a little
    brown sugar and ginger. MMM-good.
    
    A real simple center piece would be to float lighted candles in a real
    pretty crystal bowl. There are special candles for this. Or even
    a bowl of well arrainged fruit. Sometimes I use many candles in
    the center (like 8 or 10) in different size, shape, and height candle
    holders.
                            
    

    One of the most elegant-looking green vegetables is French cut green
    beans with almonds.  Buy your favorite brand, and when they are
    finished cooking toss in a handful of slivered almonds.  I wouldn't
    use the Italian cut beans, as they tend to be rather squat and
    unappealing. Everytime I serve these I get "Wow! Almonds!"  Bird's
    Eye makes them frozen, in case you are pressed for time, and they
    are pretty good.
    
    Sarah
      

    o.k. down to the final hours !!!!!!!! i've decided on the baby carrots
    because they sound so yummy and easy.  i have a recipe for baked
    stuffed crab potatoes but that's probably too much white with the
    scallops right? i know that we all LOVE scallops, so seafood isn't
    a problem and after dinner we'll be having some mixed drinks so
    i'm skeptical about having wine with the meal.  i personally love
    a large glass of milk with dinner and i know that my quest does
    too but i thought that might be alittle... well, you know, corny?
    anyways.... where the h*ll is my green?  .10 sounds great but i
    don't particular care for green beans (and a vegie lover too!)
    but seriously,  we'll be dining in the dining room and i think i'm
    gonna have a small candle and alittle bouquet of flowers for a
    centerpiece.  thanks so much for your support, i think it will turn
    out o.k. after all.  OH, should i serve desert?  i mean with shrimp
    cocktail and the dinner do you really think we'll need it?  i know,
    better safe then sorry right?  thanks again, i'll be sure to let
    everyone know how everything went (well - maybe not Everything!)
    
    carla jeanne (who now only has to debate on music!)
    

    If you want something light for dessert, try the following:
    
    In a champagne glass put some pineapple chunks, or strawberries
    or raspberries; fill the glass with champagne (ginger ale for minors);
    top with a tiny scoop of sherbet that compliments the fruit you
    chose.
    
    It's so simple, yet I've found people to get so impressed.  And
    you can even do it ahead of time except for the sherbet, and then
    the champagne can sink into the fruit a little.   
    
    
    GOOD LUCK   GOOD LUCK   GOOD LUCK   GOOD LUCK   GOOD LUCK 
    

    Re .9 (I think it was)
    
    I relally like your candle idea.  I love candles, but never thought
    of piling them all on the table for a centerpiece.  My mom used
    to use all her special Finnish candles as a centerpiece for buffets,
    but I never thought of doing it at home.
    
    I can't tell you how impressed I am with that idea.

    If your guests are coffee drinkers, don't forget a good cup of coffee
    with dessert.  It really tops off a good meal.
    
    Good luck!!!!
    
    Be sure and let us know how it went!!
    
    							Pat

    so where to i begin?  dinner was served at 7:00 IN THE KITCHEN if
    you can believe that because so much was going on, well that's where
    the plates ended up.  it really wasn't that bad, i got some daffodils
    at the market and arranged a cute bouquet and with all the food
    i had it was just the right size.  and let me tell you about food!!!
    my third quest renegged at the last moment making me wish i did
    set the dining table up afterall.  but it was very comfortable and
    spacious.  i served my scallops (that turned less spicy than normal)
    (but i suppose that good in a way because some people don't like
    spices) and with that a crab potatoe and the baby carrots.  have
    anyone ever peeled those little suckers?  i meant they were good
    but it took me almost an hour to peel them!!! and oh ya, we had
    one plate of shrimp cocktail tastefully decorated with some peices
    of imitation crab on toothpicks to dip in the cocktail sauce.  very
    tasty i might add too!  
    white zinfadel was brought over but quess what??? we ended up having
    milk.  all in all it was a nice meal... no desert because the peach
    daquire's in the freezer were so tempted but it worked out wonderfully
    because it was good food in an imformal atmosphere.
    i want to thank everyone again for all the great ideas.  i think
    its great because when someone does have that 'romantic' formal
    dinner we now know where to look for all the great ideas!
    
    carla jeanne (who wore a silk shirt and never dropped a thing on
    it!)

    Well it sounds like everything came together just
    great....congratulations
    
    As for spending an hour to peel carrots....when I cook them
    (and I just had them yesterday) I NEVER peel....just wash
    or scrub with a brush we use for carrots and potatoes....in
    fact, when I have the baby carrots I dont even cut the green
    tops off..most of the vitamins are contained in the "skins"
    and thats one major reason I dont peel.....
    
    but whats important is that everything worked out as you 
    hoped it would....
    
    Rick

    I CAN'T BELIEVE WHAT I JUST READ!!! you know, i did know that most
    vegies are better unpeeled but didn't think it was appropriate for
    some reason.  oh well, i'm glad you told me.  now i'll buy more
    of them because they really were good.  especially after i glazed
    them with some brown sugar and butter.
    cj
    

    You can also get baby carrots frozen in those pour-what-you-need
    poly bags.  In the states, at least, you can.  Don't know about
    England etc.
    
    --L

    back again... and doing even better.
    
    i'm having another dinner; this time with the works.  when i mean
    works i mean the candles floating in the crystal bowl, a rose in
    the linen napkin, my best tablecloth and matching placemats etc.
    and of course, some real real good food.
    
    anthing goes this time, i am completely comfortable with my guest
    and he is to do nothing but be served a great dinner with some nice
    wine.
    
    from appetizer to desert i think i'm all set.
    
    question:  Main Course Ideas
    ???????????????????????????????????????????
    
    
    thanks in advance,
    
    carla jeanne
                     
    

    Crabmeat stuffed Sole
    
    Salmon Steaks

  If you choose the Salmon Steaks as suggested in reply -.1 you might
try broiling the steaks and topping with a 'caper sauce'.  It is elegent.

		   1/4 cup mayo
		   2 tbls lemon juice
		   2 tbls chopped capers (maybe more if you like capers)

      just mix it together and serve on the side or over the top.

  This sauce is good with most any grilled or broiled fish (steaks or fillets).
It's quick, easy and "ohhhh so goooood".

Al

    ...beef wellington