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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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Countdown to the Party Timeline
2 days before:
Make a list and do the grocery shopping.
Take out all platters, serving utensils, glasses, silverware, cocktail items, and plates that will be
needed for the party, as well as any decorations or centerpieces, such as candleholders, vases,
linens, etc.
1 day before:
Wash and cut the kale for the salad. Store in a zipper-top bag in the refrigerator.
Make the Caramelized Onion and Fig Jam. Store in the refrigerator.
Prepare the root vegetables by dicing them. Store in the refrigerator to roast later, keeping the extra
sauce seperate.
Make the Sticky Toffee Pudding. Store in an airtight container at room temperature once cooled.
Make the Apple Cake with Brown Butter Glaze. Store in an airtight container at room temperature.
Make the Cinnamon Eggnog.
THe day of:
Set the table or buffet and decorate as desired.
Take out the ingredients needed for the Pear Prosecco Cocktails, and chill the prosecco.
Make the Caesar salad dressing.
Make the Parmesan Crisps for the salad.
Prepare the Quinoa Gratin with Broccoli Rabe. Cover and keep refrigerated, but do not bake yet.
1 Hour before:
Take the Caramelized Onion and Fig Jam out of the refrigerator to come to room temperature for
serving.
Roast the beef tenderloin 1 hour before serving. Slice the tenderloin and place on a serving platter
topped with the Caramelized Onion and Fig Jam.
Roast the prepared root vegetables.
Bake the Quinoa Gratin with Broccoli Rabe.
Make the Super Quick Rosemary and Garlic Dinner Rolls and serve warm as soon as possible after
they come out of the oven.
Toss the prepared kale with the Caesar dressing and serve right away.
before serving desserT:
In a saucepan over medium heat, warm the extra toffee sauce to serve with the cake.
(Text)(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
07-C69698 #175 Dtp:225 Page:77
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