To try Regina's recipe for roasted potatoes and Brussels sprouts, click here.
As I was cooking one recent afternoon and anticipating the arrival of guests, I was juggling the needs of a diverse group of friends who would be at my table. As I have written before, I prefer entertaining with a buffet-style menu—this is a sure way to please everyone and cover any special requests.
I always begin my menu with what I have on hand or what is in season. I had some lovely Colorado lamb chops and some Mississippi farm-raised quail. That night I had two guests who do not eat red meat and my guests of honor, who were traveling to Mississippi from upstate New York with their new baby, keep kosher. No dairy or shellfish wouldn't be a problem: with the quail I planned a cranberry demiglace, and for the lamb chops my favorite tomato-mint marmalade. For the non-meat eaters, my side dishes would be hearty enough to make a meal without meat. I would do a mushroom-brioche dressing, roasted Yukon Gold fingerling potatoes with Brussels sprouts and mustard. I always have a hearty salad. My biscuits with orange marmalade butter are off limits for my Jewish friends (I learned this a little too late) and dessert would be served after dinner, so dairy was acceptable—and it is essential for my blackberry custard tarts.