Leading up to my visit to Claire’s, I was so excited for all the delicious food, but I had no idea our little friends luncheon was going to be so grand! Working on a fabulous meal together was the perfect way to catch up with out-of-town friends. I can’t wait for our next get-together! If you are thinking of planning a friends luncheon of your own, read on for some fabulous recipes and tips from Claire.
At this point, I think my love for hosting has been fairly well established, so for me, nothing beats having friends over for a weekend stay. I enjoy all parts of the process, from the planning stages up. I gleefully plot out a menu and a rough list of possible activities, carefully tailoring each visit to my guests’ particular tastes, and being sure to plan for several hours of doing nothing at all in order to establish a truly vacation-y vibe. Also, depending on the previous night’s activities, sometimes sitting around doing nothing is exactly what we need.
This past weekend, I had the pleasure of hosting several friends at once. Andrew and Meredith drove down from San Jose, and Candi made the trek up from Phoenix with her 9-year-old son. I made the long haul to several grocery stores.
For a get-together like this one, I like to keep the fare simple, but impressive. I planned the weekend menu around dishes that wouldn’t take too many ingredients, and that wouldn’t clash with each other on my cooking surfaces. My guests rolled in late Friday evening, so I threw together a basic cheese board with fresh bread, and we sat around it munching while we caught up. Saturday morning, I made buttermilk biscuits and sausage gravy, and since we had such a heavy breakfast, we decided to make our next meal a late luncheon.
For the next several hours, we sat around laughing and digesting, and remembering why we all had so much love for each other, while planning out our friends luncheon.
I settled on making a roasted pork tenderloin, because it can be easily sliced into small servings, and it’s a fairly simple cooking process. We also had a trio of artichokes, another cheese board (because there’s no such thing as too much cheese), and one of my favorite crowd-pleaser recipes, tomato pie. For a dinner party, I usually like to have everything basically ready by the time my guests arrive. In a sleepover scenario like this, though, it’s much more fun when everyone hangs around the kitchen and helps, so I planned around each of my friends’ kitchen strengths. Andrew quickly got to mixing cocktails while I pulled ingredients out of the fridge. Candi, who, incidentally, is a fire wizard, went out to the patio to get the grill going while I started prep on the artichokes. Mer tested the cocktails and cheeses for quality control.
For the artichokes, I squeezed a couple of lemons into a big pot of boiling water and dropped them in, then threw in the halved artichokes. After about 15 minutes, I checked them to make sure they were done, and then gave them to Candi. She slathered them in a mix of olive oil, lemon juice, kosher salt, and pepper, and finished them on the grill to char up the edges a bit. We put them on a platter with bowls of butter and mayo for dipping.
Our friends luncheon was coming together nicely, but surveying our progress, I realized that we were missing a key ingredient: dessert! Luckily, I had just bought a giant box of strawberries, so I put Candi to work hulling those while I threw together a shortcake. My recipe of choice comes from my grandma’s copy of Cross Creek Cookery, by Marjorie Kinnan Rawlings, and it is pure perfection.
While the shortcake cooled and the oven was still hot, Andrew took a break from mixing cocktails to work on the pork tenderloin. He put together a mixture of dried herbs and spices from my pantry, rubbed down the tenderloin, and threw it in a hot skillet. After he got a good sear on all sides, he put the skillet into the 450° oven and let it roast for about 18 minutes. Then he covered the pan in foil to let the meat rest while we prepped the tomato pie.
At this point, our friends Jess and Ian showed up. My husband and Ian loaded Candi’s son into the car and headed out to play some disc golf, and not a moment too soon, because Andrew’s cocktails were starting to catch up with us. Our 90’s hip hop dance party heated up while we waited for timers to ring.
When the tomato pie finally came out of the oven, we were ready to get to the grub. We put everything out buffet style, set out plates and silverware, and sat around the table inhaling the fruits of all our hard work. In our case, the tomato pie was maybe a little darker around the edges and the pork just a little more done than planned. That’s just what happens when you ignore the kitchen timer because you’re in the middle of a dance-off. Anyway, the best foods are flavored with laugh-attacks.
1 sheet frozen puff pastry, thawed
4 or 5 tablespoons whole grain mustard
8 oz Gruyere cheese, sliced or shredded
2 tomatoes, sliced
1/2 cup to 1 cup fresh basil, coarsely chopped
Preheat your oven to 400°. On a lightly floured surface, roll the puff pastry out to desired size; I like to fit mine to a stoneware baking tray, but any cookie sheet or pizza stone will work. Bake the pastry for about 15 minutes, until it is golden brown, but not quite done. Spread the mustard evenly over the pastry, then layer on the cheese, basil, and tomatoes. Pop back into the oven and bake until the cheese is melty and the tomatoes are cooked, about 10 more minutes.
2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
1/3 cup milk
1/3 cup butter
1 1/2 quart strawberries
3/4 cup brown sugar
Half pint of heavy whipping cream
Dash of vanilla
1 tablespoon sugar
Butter a round cake pan and set it aside. Preheat the oven to 400°. Mix the first five ingredients together and sift. Cut the butter into pieces and quickly work it into the flour mixture with your fingers. Add the egg, and then milk. Mix quickly and turn the dough into the cake pan and pat it into shape with the flat of your hand. Bake the shortcake for 20 minutes and then turn it onto a cooling rack.
Set aside a few of the largest strawberries to top the finished cake, and cut the rest into pieces. An hour before you’re ready to eat, add the brown sugar. Let the berries sit in the bowl for about an hour in a warm place, stirring occasionally to make sure they are macerating evenly. Cut the shortcake into two layers and butter each cut side. Pour the cream, vanilla and 1 tablespoon of sugar into a tall bowl and whip until stiff peaks form. To assemble, stack the cake layers together with strawberries and juice between and on top. Top with whipped cream and decorate with reserved berries.
Printer friendly recipes: Friends Luncheon Recipes