Elegant one-hour dinner party menu
Photo by Roberto Caruso
Throwing a dinner party for last-minute guests? Forget the hurry and the worry. This elegant meal comes together in under an hour -- guaranteed!
Prep Plan
6:00 Preheat oven to 400F. Make shallot butter and refrigerate.
6:05 Start cappuccino cakes and bake. Prep mushrooms and salad dressing.
6:25 Remove cakes from oven. Increase temperature to 425F. Drizzle cakes with liqueur.
6:30 Bake mushrooms. Prep and cook fennel cakes.
6:45 Remove mushrooms from oven. Top fennel with smoked salmon.
6:50 Cook veal and pappardelle. Assemble mushroom salad.
Cocktail
Apple-butterscotch cocktail
Appetizer
Crispy fennel cakes with smoked salmon
Serve these savoury cakes with fennel fronds and thinly sliced radishes.
Salad
Warm mushroom-arugula salad
Peppery arugula and baked, golden mushrooms give salad a makeover for fall. Top with shaved parmesan, and serve.
Photo by Roberto Caruso
Main
Roasted veal chops with shallot butter & pappardelle
This Italian-inspired meal with creamy sauce and buttery pasta will be a new family-favourite.
Photo by Roberto Caruso
Dessert
Cappuccino pudding cakes
No espresso maker? Serve these one-cup puddings after dinner instead!
Wine pairings Bachelder chardonnay, Niagara Peninsula VQA, Ontario, $30. Jovly Cabernet Franc, Chinon, Loire Valley, FRance, $13.
The very best of Chatelaine straight to your inbox.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.