How To Plan A No-Stress 5-Course Dinner
How to plan a no-stress 5-course dinner. Menu, recipes, planning, and shopping lists to host your next dinner party the easy way!
How to plan a no-stress 5-course dinner party…
Hosting a 5-course dinner party could be so fun…but at the same time, it could be so stressful!
So, how can we host a no-stress 5-course fancy dinner?
You found my best tricks in my last post…but just in case you missed it, here are the main things you have to look after to ensure the success of your next fancy dinner. And right after, as I promised you, I’ll share the full menu and recipes… 😉 shopping lists and planner too!!
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How to plan a no-stress 5-course dinner: Simple solutions
In my previous article, I talked about the main reasons why hosting a fancy dinner party stresses us out. I also gave you simple solutions to make hosting easier for you. Before I share the whole menu and recipes, let’s do a quick recap of those reasons and simple solutions;
First, the main reasons why hosting a fancy dinner stress us out:
- Your meal: of course, the meal is our biggest concern when hosting a fancy dinner… but I have simple solutions!! 😉
- The ambiance: no worries, your guest will enjoy their evening!
- The decor: way less critical than you think!
- The costs: of course, you will have to spend a little money to feed everyone…but maybe less than you think
- Bickering between your guests:… yes, it happens…but there are simple tricks to avoid it!
- Planning and organization: well, good news! I’ve already done all the work for you!… ok, I won’t help with the dishes, but still…
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Then, a recap of my simple solutions:
- Plan and make lists; it’s the key to keeping control of your dinner party! Want to know how and why make lists? You should find all your answers there!!
- Select dishes that you can bake ahead. At least half of your meal should be make-ahead, but even better if you can do more
- Remember that simmered dishes, braised, or au gratin are the best for those occasions
- Above all, a slow-cooker is the best no-stress solution!
- Dessert must be a make-ahead dessert!
- Prepare in advance everything that can’t be baked and cooked ahead; at least, everything will be ready to use
- Having only to reheat a few dishes will be much easier and way less stressful!
- Keep a list of your entire meal menu close to you so you don’t forget anything
- Salads and potages are great starters and so easy to make and serve
- Try to select dishes that you tried before unless they are easy make-ahead recipes
- Choose a simple table decor
- Make sure that you invite the right people…
- Add candles to create a fabulous ambiance
- Choose a cost-balanced menu
- Remember that hosting is not a competition!! But just a way to have a good time with family and friends!!
And please, stop worrying too much about it!! 😊 The goal is to spend a lovely evening with your friends and family
Keep it simple! Don’t forget that the simple it is, the easiest it will be!!
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How to plan a no-stress 5-course dinner: The entire menu
Finally, time to talk about that menu!! I chose this menu because it’s easy to prepare, serve, and manage, and almost everything can be done ahead…but most of all, I chose this menu because it’s absolutely delicious!! …As you know, I’m all about simple things, so believe me, that sure is a So perfectly Simple fancy menu!!
Appetizers:
*Peach and bacon bites with balsamic coulis
These are so good!! Only four ingredients and you prepare everything ahead…what more can we ask!? They are such a great way to start your fancy dinner party and please your guests.
Starter 1:
*Escargot puffs with creamy garlic sauce
I just love these puffs! So elegant… The sauce is so tasteful and rich…it sure adds that fancy touch to your dinner.
Starter 2:
*Palm hearts salad with creamy vinaigrette
The secret is in the sauce!! A lovely salad is always an excellent second starter. Light and fresh, and so easy to serve! Just perfect after a cream-based dish…I used my favorite secret ingredient for the dressing… curious to know about it? I will tell you all about it in a few seconds!! 😉
Main course:
*Thyme and wine chicken casserole with potato cakes and green beans
I was inspired by the good old French classic Coq au Vin when I created this recipe, but I use white wine for a lighter taste…even though it’s a very easy dish to do, I highly recommend that you use your slow cooker!
And for dessert:
*Pecan and vanilla frozen terrine with caramel sauce
What a perfect way to end a perfect meal!! You probably know by now that I’m a huge desserts fan!! Any kind of dessert!! I selected this frozen dessert not only because it’s pretty easy to serve but also because it’s almost perfect! The warm caramel sauce, the crunchiness of the pecans, and the smoothness of the ice cream… it’s the perfect fit!! 😊
Have a look at this Bullet Journal! If you like cooking & baking, and throwing dinner parties, this could be a great challenge to take up! 😉
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How to plan a no-stress 5-course dinner: The recipes!
*Peach and bacon bites with balsamic coulis
A perfect 4-ingredients appetizer that you will make again and again!! They are so good, so colorful, and tasty! They should please all your guests! A fabulous way to start a lovely 5-course fancy dinner! 😉… prepare them ahead so you’ll only have to throw them in the oven at apero time
Peach and bacon bites
Ingredients
- 5 peaches cut into 8 quarters
- 20 slices of half-cooked bacon cut into half
- 40 fresh basil leaves
- Balsamic glaze
Instructions
- Preheat oven to 400°
- Line a baking sheet with parchment paper.
- Put a basil leaf on each peach quarter.
- Wrap each quarter with a half-slice of pre-cooked bacon and fix it with a toothpick.
- Bake for 12 to 15 minutes, or until bacon is fully cooked. ( Don't overcook, peaches have to stay firm ).
- Transfer to a serving plate and drizzle with the balsamic glaze.
Notes
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*Escargots puffs with creamy garlic sauce
I really like serving that plate to my guests. It always creates a wow, and they are easy to serve. The sauce is also very tasteful…and half of the recipe can be prepared ahead 😉 which is perfect for a no-stress fancy dinner!!
Escargots puffs with creamy garlic sauce
Ingredients
For the creamy escargot sauce
- 2 garlic heads
- 1 French shallot
- 1 tbsp butter
- 2 cans small French escargots, well-drained
- 3 tbsp white wine or Porto
- 1 cup 35% cream
- 1 tbsp chopped fresh chive
- salt and pepper
Pastry puffs
- 1 box frozen puff pastry dough, thawed but cold
- 2 tbsp egg wash or milk
Instructions
For the sauce
- Pre-heat oven to 350°
- Place the two garlic heads on a baking sheet lined with parchment paper, and bake for 50 minutes. Let cool.
- Using a sharp knife, cut each garlic head and press to extract the garlic cream. Set aside.
- Preheat oven to 400° according to the baking instructions on the dough package.
- Roll out the 2 pieces of pastry dough into 1/2-inch squares.
- Using a template, such as a glass or small cake mold, cut 6 to 8 circles.
- Place on a baking sheet lined with parchment paper.
- Brush with egg wash or milk and bake according to the package instructions until golden brown. Let cool.
- Cut each pastry puff in halves lengthwise and set aside.
- Just before serving time, heat butter in a large pan. Saute the shallots until tender.
- Add chive and escargots and cook for 2 to 3 minutes.
- Deglaze with white wine or Porto.
- Add the garlic cream and the 35% cream.
- Simmer for 2 to 3 minutes. Add salt and pepper.
- Place the bottom of each pastry puff on 6 plates.
- Cover with escargots and creamy garlic sauce.
- Cover with the pastry puff tops and garnish with fresh chive.
Notes
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*Palm heart salad with creamy vinaigrette
I like to serve a salad as a second starter. I build each plate ahead and keep them in the fridge until I’m ready to serve them; having only dressing to add is the best! Putting a bit more emphasis on my first starter allows me to relax a little after and enjoy my guests 😊
I told you about a secret ingredient I use in this salad dressing… it’s called “Les herbes salees du bas du fleuve” it’s a unique blend of salted fresh herbs, and it’s perfect for adding a little kick to almost any plate! I use it a lot! In soups, potages, salads, braized, sauces…unlimited possibilities!!
Here are “Les herbes salées du bas du fleuve” that I use, but have a look here; not only you’ll find more ideas on how to use those salted herbs, but also a recipe to make your own! I promise that you will enjoy them as much as I do!!
Palm heart salad with creamy vinaigrette
Ingredients
For the salad
- 1 big box of mixed lettuce
- 1 can of palm hearts, cut lengthwise into 4 pieces
- ½ cup finely diced red bell pepper
For the creamy vinaigrette
- 4 tbsp mayonnaise
- 2 tbsp plain yogurt
- 1 tbsp Dijon mustard
- 1½ tsp Herbes salées du bas du fleuve
- 2 tsp dried fine herbs
- 1 tbsp lemon juice
- 2 garlic cloves, finely chopped
- pepper
- olive oil if needed
Instructions
- Mix well all vinaigrette ingredients. Refrigerate until serving time. Add a bit of olive oil to bring it to the right texture if needed.
- Divide the lettuce among six plates and place the heart of palm pieces on top.
- Drizzle with creamy vinaigrette.
- Garnish with red bell pepper dice and pepper.
Notes
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*Thyme and wine chicken casserole with potato cakes and green beans
That is a perfect recipe for hosting a no-stress fancy dinner!
It will cook for many hours so you won’t have to worry too much about it… and it smells so good!
I highly recommend using the slow cooker to make it even easier!!
I choose to serve it with potato cakes because you can make them ahead, plus they are cute and easy to manage! They are basically mashed potatoes that I cooked with a few garlic cloves and then mixed with butter, milk, and salt & pepper. Then, on a baking sheet lined with parchment paper, I form patties of about 2 inches thick and 3 to 4 inches in diameter: you can shape them as you like, squares, bombs, rosettes… really up to you! I brush a little melted butter on top and refrigerate. Re-heat them at 400° for about 30 to 40 minutes or until they start to get golden brown, and voila!! 🙂 the perfect side dish is done!!
I also like to serve green beans to add color but feel free to use any other colorful veggies.
Thyme and wine chicken casserole
Ingredients
- 6 skinless chicken legs
- 20 pearl onions
- 2 tbsp olive oil
- 1½ cup white mushrooms, cut into halves
- 3 tsp white flour
- 1 bottle of white wine
- 1 carrot, finely chopped
- 4 garlic cloves finely chopped
- 3 to 4 stalk of fresh thyme
- fresh thyme to garnish
Instructions
- Cut chicken legs in half to obtain drumsticks and thighs.
- In a large saucepan, heat oil over medium heat. Brown onions and mushrooms. Remove vegetables and set them aside.
- In the same saucepan, brown the chicken pieces for a few minutes. Blot off excess fat with paper towels.
- Sprinkle chicken with flour and stir.
- Add wine, carrot, garlic, and thyme. Cover and let simmer over low heat for 11/2 to 2 hours.
- Remove chicken from the pan. Strain the sauce and return it to the pan.
- Add chicken, onions, and mushrooms. Adjust seasoning. Keep warm until serving time.
*** For slow-cooker ***
- Follow the first 3 steps. Place vegetables and chicken in the slow cooker. Add flour and stir. Pour in 2 cups of white wine. Add thyme and garlic. Cover and cook on low for 4 to 5 hours.
Notes
- Serve with green beans and garlic mash potatoes cakes
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*Pecan and vanilla frozen terrine with caramel sauce
I just love desserts, especially the make-ahead desserts! And this frozen terrine is the best!! It’s all we like on the same plate! A perfect mix of textures and so refreshing!! A fabulous way to end your 5-course fancy dinner!!
…It might seams a little sweet when you look at the ingredients, but the roasted pecans balance the flavors… believe me, a dessert can never be sweet enough!!
Pecan and vanilla frozen terrine with caramel sauce
Ingredients
For the vanilla and pecan terrine
- 3 cups oatmeal cookies crumb
- 3 tbsp melted butter
- 3 tbsp brown sugar
- 1½ tbsp maple syrup
- ¾ cup coarsely chopped pecans
- 3 cups vanilla ice cream
For the caramel sauce
- 1 cup brown sugar
- 1½ tbsp white flour
- 1 cup milk
- 1 tsp butter
- 1 tsp vanilla
Instructions
- In a pan, over medium heat, heat the butter. Add pecans and brown sugar and cook, stirring, for 2 to 3 minutes. Add maple syrup and cook for another 2 minutes, stirring constantly. Remove from heat, let cool, stirring occasionally.
- The pecans will become sticky and form a block. When completely cooled, break the pecan block into small pieces.
For the terrine
- Line 6 ramekins with plastic wrap.
- Combine oatmeal cookies crumb and melted butter.
- Divide half of the ice cream in each ramekin. Sprinkle half of the pecans and cover with the remaining ice cream.
- Divide the cookie crumb mixture on each terrine and press to form a crust. Cover and put in the freezer for at least 6 hours or overnight.
- At serving time, turn onto 6 dessert plates to unmold.
- Pour caramel sauce and garnish with the remaining praline pecans.
For the caramel sauce
- Mix brown sugar and flour, and pour into a small saucepan.
- Add the remaining ingredients.
- Bring to a boil, stirring constantly. Cook for 2 to 3 minutes until thicker.
- Serve hot or warm, or refrigerate until serving time.
- *At serving time, reheat sauce until hot but not boiling and pour on each vanilla terrine.
- Garnish with the remaining praline pecans.
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How to plan a no-stress 5-course dinner:
The grocery list!
- 5 peaches
- 1 French shallot
- one big box of mixed lettuce
- One red bell pepper
- 20 pearl white onions
- 2 small packages of white mushrooms
- A large carrot
- 9 Yukon Gold or Russet potatoes
- 3 garlic heads
- green beans, asparagus, snow peas, or any other colorful veggie
- 1 bunch of each: fresh basil, fresh chives, and thyme
- A small jar of Les herbes salées du bas du fleuve (or your own recipe )
- pecans
- 20 slices of bacon
- 6 skinless chicken legs
- Balsamic reduction glaze
- 2 cans of small French escargots
- 1 can of whole palm hearts
- A box of oatmeal cookies
- 8 once 35% cream
- one box of frozen puff pastry dough
- a one litter container of vanilla ice cream
- 1/2 a bottle of white wine ( 2 cups )
- French baguette or dinner rolls
** You will also need:
- butter
- 3 more tbsp of white wine, Porto, or Pernaud
- 1 egg
- 1 1/2 cup of milk
- Dijon mustard
- 2 tbsp of plain yogurt
- olive oil
- lemon juice
- 1 1/2 tbsp of maple syrup
- brown sugar
- vanilla
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How to plan a no-stress 5-course dinner: The planning!
My favorite part!! 😊 I don’t know why but I like to plan almost everything!! It makes my life so much easier…
You may still be thinking that hosting a 5-course fancy dinner is stressful, but you’ll see that once it’s well planned and organized, well, it’s not as bad as you first thought!! Writing down all the steps you need to do helps you control your stress level! Believe me, it really works!
Here is how I would plan that dinner… But before I share every single step, here are a few essential things to consider:
- Grocery should be done 2 to 3 days before, to allow you time to prepare things in advance.
- Do house cleaning the week before; having only touch-ups to do on D-Day will save you time
- Prepare as much as you can in advance, wash and cut veggies, prepare parts of the recipes that can’t be done ahead
- Make sure that you have all pots and pans and baking sheets you’ll need
- Save time to rest before your guests arrive! That is so important!! That will definitely help you relax and enjoy your evening!!
Now, each step of each recipe…
…it sure looks like a long list, but it’s really not as bad as it seems! And once you add these to your planner, it will look like child play!!
- divide bacon slices into halves
- pre-cook bacon
- cut peaches into quarters
- wrap peaches with basil and bacon
- roll out the dough and bake pastry puffs. Cut into halves
- bake garlic heads
- dice French shallot
- measure all ingredients for the escargots sauce
- rinse and drain escargots
- wash and dry lettuce
- dice red bell pepper
- cut palm hearts into quarters
- divide lettuce into serving plates, add palm hearts, cover, and refrigerate
- make the creamy vinaigrette and refrigerate
- prepare all ingredients for the chicken casserole.
- cook potatoes with garlic
- mash potatoes, form potatoes cakes, cover and refrigerate
- wash and trim green beans
- pre-cook green beans and set them in a pan that is microwave safe
How to plan a no-stress 5-course dinner:
Each step of your dessert!!
- coarsely chopped pecans
- bake praline pecans and let them cool. Broke the pecan block into small pieces
- crumble the oatmeal cookies into breadcrumbs and prepare the mixture for the oatmeal cookie crust
- build vanilla and pecan terrines, cover, and freeze
- make the caramel sauce
… See? Really not that bad!! Only a few things to do here!! ha! ha!
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How to plan a no-stress 5-course dinner: …So, how do I plan?
First, I would start with the dessert. I always try to choose a dessert that I can make ahead. After a good meal… and sometimes one or two glasses of wine, not having to worry about dessert is the best! 😉 and a frozen dessert will perfectly end your meal.
-Simply make this dessert up to a few weeks before, and make the caramel sauce the day before. No need to worry about it until serving time!!
-Then, the day before, I would wash, trim, and cut all veggies, including garlic and onions. I would also make the vinaigrette.
D-day morning:
-I would roll out pastry dough and bake pastry puffs.
-Build my palm hearts salad ( without dressing ), cover, and refrigerate.
-Measure and prepare all ingredients for the creamy garlic escargot sauce.
-Rinse and drain escargots.
-Prepare all ingredients for chicken casserole.
-Make my potato cakes, cover, and refrigerate.
-Pre-cook green beans.
D-day afternoon:
-Start cooking the chicken casserole around 2 pm if using a slow-cooker ( which I highly recommend! ).
… and relax until my guests arrive!! 🙂
Once your guests are there…
-30 minutes before appetizer time, pre-heat the oven to 400.
-Check on your chicken casserole and remove it from heat if well cooked ( don’t overcook ).
-Remove salads, vinaigrette, potato cakes, escargots, and all ingredients for escargots puffs, green beans, and caramel sauce from the fridge.
-Put the peaches bites in the oven…once ready, have a drink with your guests and enjoy those lovely peaches bites!
-When you have finished the appetizers, prepare the escargots sauce. That is the only thing that is not totally ready to serve, but it takes only a few minutes to do, and it’s so easy to serve! While your sauce is heating, throw the potatoes cakes in the oven.
-Cut French baguette or any other fancy bread and serve in a lovely basket or bowl.
-Garnish each plate and serve…
-When the time to serve salad comes, drizzle vinaigrette onto each salad plate and garnish with red bell pepper dice and serve.
-Make sure you still have enough wine and bread on the table!
-Check on your potatoes cakes; they should be hot and ready to serve. Reheat green beans.
-Divide chicken casserole, potato cakes, and green beans into each plate, garnish and serve.
… you can relax now because you’re almost done with your meal!! So time to chat and enjoy!
-Just before dessert time, make some coffee, take out cream and sugar.
-You can heat the caramel sauce a little, but really up to you.
-Unmold each terrine onto dessert plates, pour caramel sauce and garnish with the remaining praline pecans.
And tada!!!! You just serve a fabulous 5-course meal… without any stress!! Looks almost too easy, isn’t it? 😉
Simply don’t forget to clean the kitchen as you go along; otherwise, you’ll feel like you are on a battlefield!…which is very stressful!…working in a clean kitchen is undoubtedly one of the best ways to keep your calm.
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How to plan a no-stress 5-course dinner:
In conclusion
Can you see how easy and simple it is when everything is well-planned? So let’s do a little recap…
- Choose a simple fancy menu: so you can keep complete control of your meal
- Select dishes that you can make ahead: they are so many recipes to choose from!!
- Do as much as you can in advance: the more you can make ahead, the better! It will allow you time to rest before your friends and family arrive
- Use your slow cooker for the main course
- Measure and prepare all ingredients for last-minute things to cook
- Make shopping lists for all you’ll have to buy for your fancy dinner
- Choosing a make-ahead dessert is a must!! Not only will it allow you to rest a little, but also not have to worry about dessert is the best!
- Make a list of all the steps of your meal
- Add all these steps and all tasks on your planer
- Keep a list of your entire menu close to you, including cooking time and oven temperature for each plate
- Garnish your plates so they look fancier
… And the most, most important thing: enjoy your evening with your guests and make them feel welcome!
No matter the dinner you choose to serve, make your guests feel special! Take the time to chat and laugh with them… that is the secret to a perfect dinner party!… And laughing is so good for reducing stress, ha! ha! Here are some more great tips on how to be the perfect hostess; all you need to know to be a “Hostess Queen” 😉
As always, I would love to hear from you 🖤 Please, use the comment box to tell me what is your best trick for planning a no-stress fancy dinner?… Or, even better, Use that comment box to share your favorite no-stress fancy recipe... or full menu 😊 I’m such a curious girl; I just can’t wait to discover it!!
*If you like this post, let your friends know! 😉 Please share it!
Talk to you soon!
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–10 Easy Appetizer Recipes
–12 Best Party Salad Recipes
