Entertaining With Beth | A Dinner Party for 16 in France! (BETH IN FRANCE🇫🇷) @EntertainingWithBeth | Uploaded July 2021 | Updated October 2024, 4 hours ago.
Join me as I prep for a dinner party for 16 friends and family in Saint Gilles Croix de Vie France. I'll take you through the prep and show you how I streamline the process!
VIDEO CHAPTERS:
00:09 Who's Coming to the Party
00:29 How to throw a party last-minute
01:01 What's for Dessert
01:33 Where we store all the food!
03:10 Main Course: Chicken Brochettes
05:18 Beginning the Tarragon Dijon Potato Salad (Link to Tarragon Dijon Chicken Video youtube.com/watch?v=2VfdCm8xoNg
07:19 Roasted Beet, Shallot and Mint Salad
10:55 Semi-Homemade Gazpacho Soup
13:07 Finishing the Tarragon Potato Salad
18:20 Gateau Apero
21:52 Setting the table
25:50 Apero Snacks
28:15 Party Recap!
29:03 Next Week's Video!
WATCH MORE OF MY FRENCH ADVENTURES HERE:
bit.ly/BethInFrance2021
LEARN MORE ABOUT SAINT GILLES CROIX DE VIE HERE!
bit.ly/3ygWaHk
INTERESTED IN RENTING OUR FRENCH HOUSE?
Visit our Website for details! maisoncoli.com
FOLLOW MAISON COLI ON INSTAGRAM:
instagram.com/maisoncoli
THE RECIPES:
Here are some similar recipes to what I served in the video so that you can host your own Summer Dinner Party inspired by ours!
YELLOW GAZPACHO SOUP (For Red Gazpacho use Red Tomatoes)
*PRINT RECIPE HERE* bit.ly/2SrMm9V
ROASTED BEET SALAD:
Serves 8
INGREDIENTS:
8-10 roasted beets (to roast cover in aluminum foil and roast at 425F until tender, about 40-50 mins)
1Tbsp tsp Dijon Mustard
1 1/2 tsp balsamic vinegar
juice of 1 ruby red grapefruit
6-8 Tbsp Grapeseed oil
1 shallot, minced
1/4 cup fresh mint, chopped
Crumbled blue cheese (optional)
METHOD:
Remove skin from beets, and cut into small chunks. Keep refrigerated until ready to serve.
For the dressing, in a small bowl combine the mustard, vinegar, and grapefruit juice. Then slowly add the oil in a steady stream whisking all the while until combined.
Place the beets in a shallow serving bowl, drizzle dressing over beets, top with shallots and mint (crumbled blue cheese on top is also great!)
MARINATED SMOKED SALMON WITH CITRUS ( Featured In this video youtu.be/MBSXqah3tOE?t=781)
Serves 8 as a starter
INGREDIENTS:
24 oz Smoked Salmon
2 Ruby Red Grapefruit
2 Navel Orange
1 Lemon
1 Tablespoon Olive Oil
Freshly Cracked Pepper
2 Tablespoon Fresh Dill
2 Teaspoon Pink Peppercorns
METHOD:
Drape the smoked salmon, by the slice, on a platter or across 2 platters. Drizzle the salmon with Olive Oil. Squeeze half a grapefruit over the salmon, reserving the other whole grapefruit for the segments. Squeeze a small amount of lemon juice on top.
Segment the grapefruit and orange and place the segments on top of the salmon. Then add a few slices of lemon. Add freshly cracked pepper, dill, and pink peppercorns. Et voila! Refrigerate until ready to serve, up to 1 hour.
FOR THE GATEAU APERO
Serves 8
INGREDIENTS:
3 eggs
1/2 cup of milk
1/2 cup oil (Grapeseed, or Vegetable)
1 1/3 cup flour
1 tsp salt
2 tsp baking powder
1/3 goat cheese crumbled
2 Tbsp Fresh dill, minced
Other Mixins:
Green Olives/Ham
Chorizo
Sundried Tomato/Mozzarella/Basil
Zucchini/Emmental Cheese/Chive
Cheddar Cheese/Bacon
METHOD:
Preheat oven to 375F (185C). Grease a loaf pan with baking spray and set it aside. I used a pan that was 22cmL x 10cmH x 7cmD so roughly 8.5" x 4" , which is smaller than most 9"x5" standard American loaf pans. So your bread may not rise as high, or need as much time baking as mine if using this larger pan. It may be done in 20 mins as opposed to 25 mins.
Whisk together wet ingredients, set aside. Then whisk together dry ingredients. Add dry ingredients to wet and stir. Add in cheese and dill or other mix-ins. Bake for 25 mins.
FOR THE BROCHETTES:
entertainingwithbeth.com/chicken-brochettes-with-zucchini-salad
DIJON TARRAGON POTATO SALAD:
It's basically this recipe below, but swap the herbs for fresh Tarragon, omit the bacon, and add caramelized shallots. (4 shallots, sliced and sauteed in olive oil, S/P to taste, and a splash of balsamic vinegar at the end)
entertainingwithbeth.com/traditional-potato-salad-recipe
EASY STRAWBERRY DESSERTS:
This is one of the easiest! Yummy and beautiful!
entertainingwithbeth.com/easy-strawberry-napoleon-recipe
Join me as I prep for a dinner party for 16 friends and family in Saint Gilles Croix de Vie France. I'll take you through the prep and show you how I streamline the process!
VIDEO CHAPTERS:
00:09 Who's Coming to the Party
00:29 How to throw a party last-minute
01:01 What's for Dessert
01:33 Where we store all the food!
03:10 Main Course: Chicken Brochettes
05:18 Beginning the Tarragon Dijon Potato Salad (Link to Tarragon Dijon Chicken Video youtube.com/watch?v=2VfdCm8xoNg
07:19 Roasted Beet, Shallot and Mint Salad
10:55 Semi-Homemade Gazpacho Soup
13:07 Finishing the Tarragon Potato Salad
18:20 Gateau Apero
21:52 Setting the table
25:50 Apero Snacks
28:15 Party Recap!
29:03 Next Week's Video!
WATCH MORE OF MY FRENCH ADVENTURES HERE:
bit.ly/BethInFrance2021
LEARN MORE ABOUT SAINT GILLES CROIX DE VIE HERE!
bit.ly/3ygWaHk
INTERESTED IN RENTING OUR FRENCH HOUSE?
Visit our Website for details! maisoncoli.com
FOLLOW MAISON COLI ON INSTAGRAM:
instagram.com/maisoncoli
THE RECIPES:
Here are some similar recipes to what I served in the video so that you can host your own Summer Dinner Party inspired by ours!
YELLOW GAZPACHO SOUP (For Red Gazpacho use Red Tomatoes)
*PRINT RECIPE HERE* bit.ly/2SrMm9V
ROASTED BEET SALAD:
Serves 8
INGREDIENTS:
8-10 roasted beets (to roast cover in aluminum foil and roast at 425F until tender, about 40-50 mins)
1Tbsp tsp Dijon Mustard
1 1/2 tsp balsamic vinegar
juice of 1 ruby red grapefruit
6-8 Tbsp Grapeseed oil
1 shallot, minced
1/4 cup fresh mint, chopped
Crumbled blue cheese (optional)
METHOD:
Remove skin from beets, and cut into small chunks. Keep refrigerated until ready to serve.
For the dressing, in a small bowl combine the mustard, vinegar, and grapefruit juice. Then slowly add the oil in a steady stream whisking all the while until combined.
Place the beets in a shallow serving bowl, drizzle dressing over beets, top with shallots and mint (crumbled blue cheese on top is also great!)
MARINATED SMOKED SALMON WITH CITRUS ( Featured In this video youtu.be/MBSXqah3tOE?t=781)
Serves 8 as a starter
INGREDIENTS:
24 oz Smoked Salmon
2 Ruby Red Grapefruit
2 Navel Orange
1 Lemon
1 Tablespoon Olive Oil
Freshly Cracked Pepper
2 Tablespoon Fresh Dill
2 Teaspoon Pink Peppercorns
METHOD:
Drape the smoked salmon, by the slice, on a platter or across 2 platters. Drizzle the salmon with Olive Oil. Squeeze half a grapefruit over the salmon, reserving the other whole grapefruit for the segments. Squeeze a small amount of lemon juice on top.
Segment the grapefruit and orange and place the segments on top of the salmon. Then add a few slices of lemon. Add freshly cracked pepper, dill, and pink peppercorns. Et voila! Refrigerate until ready to serve, up to 1 hour.
FOR THE GATEAU APERO
Serves 8
INGREDIENTS:
3 eggs
1/2 cup of milk
1/2 cup oil (Grapeseed, or Vegetable)
1 1/3 cup flour
1 tsp salt
2 tsp baking powder
1/3 goat cheese crumbled
2 Tbsp Fresh dill, minced
Other Mixins:
Green Olives/Ham
Chorizo
Sundried Tomato/Mozzarella/Basil
Zucchini/Emmental Cheese/Chive
Cheddar Cheese/Bacon
METHOD:
Preheat oven to 375F (185C). Grease a loaf pan with baking spray and set it aside. I used a pan that was 22cmL x 10cmH x 7cmD so roughly 8.5" x 4" , which is smaller than most 9"x5" standard American loaf pans. So your bread may not rise as high, or need as much time baking as mine if using this larger pan. It may be done in 20 mins as opposed to 25 mins.
Whisk together wet ingredients, set aside. Then whisk together dry ingredients. Add dry ingredients to wet and stir. Add in cheese and dill or other mix-ins. Bake for 25 mins.
FOR THE BROCHETTES:
entertainingwithbeth.com/chicken-brochettes-with-zucchini-salad
DIJON TARRAGON POTATO SALAD:
It's basically this recipe below, but swap the herbs for fresh Tarragon, omit the bacon, and add caramelized shallots. (4 shallots, sliced and sauteed in olive oil, S/P to taste, and a splash of balsamic vinegar at the end)
entertainingwithbeth.com/traditional-potato-salad-recipe
EASY STRAWBERRY DESSERTS:
This is one of the easiest! Yummy and beautiful!
entertainingwithbeth.com/easy-strawberry-napoleon-recipe
