Cozy French Dinner Party Menu

Ingredients

• 2 lb Salmon fillet (For gravlax; skin-on preferred)
• 3 Beets (Grated, for curing the salmon)
• 8 lb Chicken pieces (Bone-in, skin-on for coq au vin)
• 2 750ml bottle Red wine (For marinating chicken and the sauce)
• 8 oz Gruyère cheese (Grated for gougères)
• 1 batch Pâte à choux dough (Standard recipe using flour, butter, water, and eggs)
• 1 qt Heavy cream (For crème brûlée and ganache)
• 16 Egg yolks (For crème brûlée custard)
• 1 cup Panko breadcrumbs (For parsley panko butter)
• 0.5 bunch Fresh parsley (Finely chopped)
• 1 lb Unsalted butter (Divided for panko butter, puff pastry, and cooking)
• 8 oz Dark chocolate (For truffles)
• 1 batch Puff pastry dough (Homemade for tarte tatin)

Steps

1. 1

   Two days before the event, prepare the beet-cured gravlax. Cover the salmon fillet with a mixture of salt, sugar, and grated beets. Wrap tightly and refrigerate for 48 hours.

2. 2

   One day before the event, prep the chicken for the coq au vin. Place chicken pieces in a large container and submerge in red wine to marinate overnight.

3. 3

   Prepare the pâte à choux dough. Incorporate grated Gruyère cheese into the dough.

4. 4

   Transfer the Gruyère choux dough to a piping bag. Pipe mini gougères onto a lined baking sheet and bake until puffed and golden.

5. 5

   While the gougères bake, prepare the crème brûlée custard by whisking together heavy cream, egg yolks, sugar, and vanilla. Pour into individual ramekins.

6. 6

   Bake the crème brûlées in a water bath until set but still slightly jiggly in the center. Chill thoroughly in the refrigerator.

7. 7

   Make the parsley panko butter by mixing softened butter with panko and chopped parsley. Roll it out between parchment paper and chill until firm.

8. 8

   Prepare a chocolate ganache by pouring hot cream over chopped chocolate. Let it set so it can be rolled into truffles later.

9. 9

   Prepare the puff pastry dough for the tarte tatin. Roll it out and keep chilled until ready to assemble the tart.

10. 10

    Just before serving the dessert, sprinkle sugar over the chilled custards and use a kitchen torch to caramelize the tops until dark and crackly.

Notes

The gravlax requires a full 48-hour cure, so start this first. The crème brûlées are excellent for parties because they are pre-portioned and can be made entirely in advance, requiring only the torching step at the table for a 'wow' factor.

Nutrition per serving

• dinner party
• French
• private chef
• make-ahead
• holiday
• hosting
• gourmet