Dinner Party: The American Dream

5^th October 2013

Laura McLeish

Laura McLeish

5 October 2013

Each month The Upcoming will be bringing you a different, three-course, impress-the-hell-out-of-everyone dinner party menu for you to have a go at. Each dish is created to look and taste great without requiring you to have spent a term at Le Cordon Bleu. So don your aprons, grab some friends and get ready to lap up the compliments!

The American Dream

Summer is the season of the burger, with American-style diners popping up on every street corner. So what better way to celebrate the end of a season and all things Stateside than with a proper American feast?

For starters

Zuccini Rings with Homemade Chilli Mayo

What came next

Chilli Dogs, Sweet Potato Fries and Crunchy Coleslaw

Save the best till last

Cherry and Amaretto Pie

All washed down with

Blueberry and Vanilla Milkshakes

 *******

Zuccini Rings with Homemade Chi“lli Mayo

This twist on the classic onion ring feels a little healthier (even if it isn’t!) and the chilli mayonnaise gives it a great kick. The mayonnaise is also a lot easier than it looks to make – just be sure to add the oil a little at a time to prevent it from splitting.

I served the rings in a large bowl lined with red and white striped napkins. This way everybody can tuck in and the napkins help to soak up any last bits of oil to make sure they the zucchini rings are extra crispy.

What you’ll need:

3 courgettes, peeled into strips
100ml milk
100g plain flour
1 tsp paprika
2 egg yolks
2 tsp white wine vinegar
1 tsp English mustard
2 tsp hot chilli powder
700ml vegetable oil
Juice of half a lemon
Salt and pepper

What you’ll need to do:

1. To make the mayonnaise, whisk the egg yolks, white wine vinegar, mustard and lemon juice together to combine. Slowly add 200ml of vegetable oil a little at a time, so that the mixture doesn’t curdle and separate.
2. Once you have reached a mayonnaise consistency that you’re happy with (add a little water if it’s too thick) stir in the chilli powder and salt and pepper, spoon into ramekins and place in the fridge to chill.
3. For the zucchini rings, pour 500ml of vegetable oil into a wok (or if you have a deep fat fryer, by all means use it!) and gently heat the oil until it just begins to smoke.
4. Meanwhile, coil each strip into a ring shape and secure with a cocktail stick. Place the milk and plain flour (seasoned with the paprika) into two separate shallow dishes.
5. Take a zucchini ring, dip it into the milk and then immediately into the plain flour. Ensure that it is evenly coated and repeat with the rest of the rings.
6. Once the oil is hot enough (see step three) carefully, using tongs, lower one ring at a time into the oil. The oil should bubble and may spit so stand back and keep your apron on!
7. Once the rings have turned a golden-brown colour, remove them from the oil using a slatted spoon and place onto a dish lined with kitchen towel to soak up any extra oil. Lastly, remove the cocktail sticks.

Chilli Dogs, Sweet Potato Fries and Crunchy Coleslaw

Chilli dogs are an American staple and the homemade bread will make these extra special. The crunchy coleslaw freshens up the dish and the sweet potato fries are a healthy alternative to regular ones.

Serve the chilli, cheese and jalapeños in separate bowls so that your guests can load up their chilli dogs however they like.

What you’ll need:

Homemade hotdog buns

500g strong white flour
1 dried yeast sachet (7g)
150ml warm milk
150ml warm water
25g golden caster sugar
25g butter
10g sea salt
1 egg, beaten (for glazing)

Chilli Beef

500g lean minced beef
1 onion, diced
1 garlic clove, crushed
200g mushrooms, sliced
1 can of chopped tomatoes
1 red chilli, finely chopped
1 tbsp balsamic vinegar
½ tbsp Worcestershire sauce
6 good quality sausages
200g cheddar cheese, grated
Jalapeño chillies (optional)

Sweet Potato Fries

2 sweet potatoes, peeled and cut in 1cm batons
Salt and pepper
Olive oil

Crunchy Coleslaw

½ red cabbage
½ white cabbage
1 beetroot
3-4 tbsp mayonnaise
Large pinch of black pepper

What you’ll need to do:

Chilli Dogs

1. To make the hotdog buns, combine the flour, sugar, butter and salt in a large mixing bowl. Heat the milk in a microwave-safe jug (about 30 seconds should do it) and slowly add this to the mixture.
2. Refill the jug with 150ml of warm water and add the sachet of yeast to this. Wait until the water starts to froth and very gradually add the water to the dough mixture. Use your hands to combine everything  into a round ball. Cover the bowl with a clean tea towel and leave to rest for 30-40 minutes.
3. Once the 30 minutes are up, the dough should have almost doubled in size. Remove from the bowl and divide into eight equal sections using a knife or pizza cutter.
4. Shape each piece into a hotdog shape and place on a baking tray lined with baking parchment. Leave to rest for a further 20 minutes.
5. Using a pastry brush, glaze the buns with the beaten egg and bake in a pre-heated oven (230°C fan-assisted) for 10-15 minutes or until they are golden-brown on top and sound hollow when you tap the underneath.
6. To make the beef chilli, fry the onion in a little oil until soft. Add the minced beef and garlic and cook for five minutes. Add the rest of the ingredients and leave to simmer for 40 minutes, until the sauce is thick.
7. Grill the sausages until golden brown and serve in the buns and top with the chilli, cheese and jalapenos.

Sweet Potato Fries

1. Place the batons into a pan of boiling water for ten minutes. Drain and pat dry the batons , place on a baking tray and drizzle with olive oil, pepper and sea salt.
2. Bake at 170°C for 45 minutes, or until crispy.

Crunchy Coleslaw

1. Chop the red cabbage, white cabbage and beetroot into thick slices. Combine with the mayonnaise in a large bowl. (Add the mayonnaise a tablespoon at a time to ensure that you don’t add too much, the veg should just be thinly coated.)
2. Season with lots of black pepper and refrigerate until ready to serve.                                                                                         

Cherry and Amaretto Pie

The sweet pie is a USA favourite, with its juicy fruit and sweet, buttery pastry. This version uses a classic combination – cherry and almond-flavoured liqueur – to make the humble pie more sophisticated. If you’re catering for kids, replace the amaretto with a couple of teaspoons of almond flavouring for a dessert the whole family can enjoy.

What you’ll need:

500g cherries, de-stoned and halved
90ml/6 tbsp amaretto liqueur
2 tbsp caster sugar
400g plain flour
50g golden caster sugar
200g butter, diced
Cold water
1 egg, beaten
Vanilla ice cream, to serve

What you’ll need to do:

1. Soak the cherries in the amaretto and leave to marinate for 30 minutes.
2. Place the cherries and amaretto in a pan with the caster sugar and heat until the sugar and amaretto make a syrup.
3. For the pastry, combine the flour, golden caster sugar and butter in a large bowl using your hands. Add the cold water a tablespoon at a time until you have a dough consistency. Chill in the fridge for 30 minutes.
4. Remove the pastry dough from the fridge. Flour a flat surface and divide the dough in two. Roll out both pieces of dough using a rolling pin to an even depth of about ½ cm, and to a size that is bigger than the dish you are using for your pie.
5. Drape one piece of pastry over a buttered pie dish and press into the base to form the bottom of your pie. Tip in the cherry mixture and place the second piece of pastry on top to form the lid. Trim the pastry and pinch the edges to seal the pie. If you’re feeling creative, make some decoration for the top with the leftover dough.
6. Finally, make a small incision in the middle of the pastry (to let out any steam) and brush the lid with the beaten egg.  Place on the middle shelf of the oven at 190°C for 35 minutes or until the pastry is golden brown.
   

Blueberry and Vanilla Milkshakes

Blueberries feature in many American recipes, from pancakes to muffins, so what better fruit to add a bit of zing to this creamy drink?

Serve in sundae glasses, if you have them, or tall glasses will do the trick. I also managed to find some blue and white striped straws to fit in with the American theme.

What you’ll need:

500g blueberries
6 scoops of vanilla ice cream
500ml milk

What you’ll need to do:

1. Place everything in a blender and pulse until smooth.

The verdict from my guests:

“The coleslaw was lovely and fresh and the beetroot gave it a great colour. I might have been tempted to add some onion to it to add another flavour.” – Louise

“The homemade buns were amazing! The chilli dogs recipe is also a great alternative for using beef instead of lasagne or spaghetti bolognese. I’ll definitely be trying it myself.” – Emily

Little extras

If you really wanted to go to town on the American theme, an American flag would make a great tablecloth. I placed red and white striped napkins end to end to make a cheap but effective table runner, which is great for is you’re on a budget.

You could also make a Diner sign for the door and a music playlist of jukebox classics to really transform your dining space.

Most importantly, make sure you create a relaxed, everybody-get-stuck-in atmosphere. Wrap your cutlery in paper napkins, serve everything in large serving bowls and provide lots of condiments such as ketchup, mustard and of course, your homemade mayo!

Laura McLeish