This past week, I hosted a Hamptons-inspired dinner party. Below, I am linking the recipes used and any notes if you want to recreate any of the dishes you saw on my socials!
Appetizer
If I had to pick a star of the meal, I think it would be these mussels. Mussels are surprisingly simple but feel elevated and chic. I steamed them in a white wine, fennel, and sungold tomato broth, and let’s just say I already have plans to make them again this weekend.
Although I did not follow a particular recipe, this is very similar. Add 1 tsp of fennel seeds when cooking down the shallot and garlic. Once softened, add a few handfuls of sungold tomatoes, cover, and let the tomatoes stew over medium-low heat for about 10 minutes, checking on them every so often and helping them break down. Then follow the rest of the recipe as normal.
Main course:
I was really happy with this assortment of mains for a few reasons. Most importantly, everyone loved them. I have had this group of friends over for dinner a few times, and many said this was their favorite meal I have made! The best part is, everything here is make-ahead and served cold.
I prep everything the day before or the morning of a dinner party. I keep different components of each dish separated in labeled deli containers (e.g., the vinaigrette, fresh herbs for garnish, and the bulk produce) and assemble just before serving. I have found this is the best way to be present for most of the party and not running around in the kitchen.
Corn & Jalapeno salad with Cumin Lime vinaigrette:
I followed this recipe, the only adjustments I made were using a combination of jalapeños and poblanos instead of shishitos, simply because that is what I had on hand! This was everyone’s favorite side; I will absolutely be making it again!
Cold and Crunchy Green Beans with Garlicky Pistachio Vinaigrette
A recipe from one of my favourite cookbooks: Cook This Book by Molly Baz. You can watch a full YouTube video of this recipe here!
Herby Dijon Potato salad
This is a recipe I have made a few times this summer, but I have failed every time to write it down as I was making it. Here is what I call a “rough recipe.” There are no measurements, but maybe you’ll get the vibe and throw your own spin on it!
Ingredients:
- 1 small bag of baby potatoes
- olive oil
- red wine vinegar
- dijon
- lemon zest
- tender herbs: any combination of dill, tarragon, parsley, and/or chives.
Directions:
- Air fry the potatoes with a bit of olive oil and salt until they are fork-tender. I like my cooked potatoes to be a bit squishier—something I could easily mash with a fork. You can air fry these one day in advance and store them in the fridge!
- For the dressing, add a few good glugs of olive oil to a large bowl (~1/4 cup). Add in half as much red wine vinegar, a tablespoon or two of Dijon mustard, the zest from 1 lemon, and a handful of finely chopped tender herbs. Mix, salt, and adjust each component to your liking, then toss with the potatoes.
Cold Roasted Salmon
This recipe is a KEEPER. It could not be simpler and wow is salmon ever delicious cold. I made way too much and was happily eating the leftovers for two days after the party. I followed this recipe for the salmon, and served it with this charred jalapeño salsa verde (again I just swapped the Serranos for Jalapeños because that’s what I had on hand!)
Dessert
There is something about serving dessert in a cocktail glass that I love. It feels playful and chic. I ended this meal by serving a stone fruit spin on the classic Eton Mess. I used this recipe on my website, , but instead of strawberries, I used an assortment of peaches, cherries, and nectarines. I also cooked down a small bag of frozen raspberries with a spoonful of sugar and a squeeze of lemon juice to make a raspberry sauce to layer with the whipped cream. It was just delish!
Happy cooking!
xx Isabelle
