Elegant Couples' Party

Throw a shower-or any type of gathering-with this sensational menu.

Wedding showers used to be for ladies only, but the trend these days is to throw a couples' party for the bride and the groom together. Consider this delicious and impressive menu for such an occasion (or for your next supper club). Most of these recipes can be prepared ahead of time, making the event that much easier. Help guests bring the perfect gift by providing a fun theme on the shower invitation. With our menu and decorating tips, you can entertain 12 guests with ease.

SHANNON SLITER SATTERWHITE

BEEF TENDERLOIN WITH HENRY BAIN SAUCE

MAKES 3 DOZEN APPETIZER OR 12 MAIN-DISH SERVINGS

PREP: 10 MIN., CHILL: 2 HRS., BAKE: 35 MIN., STAND: 15 MIN.

Henry Bain Sauce was originated by the head waiter at the Pendennis Club in Louisville. Freeze any leftover sauce for later use.

1 (9-ounce) bottle chutney

1 (14-ounce) bottle ketchup

1 (12-ounce) bottle chill sauce

1 (10-ounce) bottle steak sauce

1 (10-ounce) bottle Worcestershire sauce

1 teaspoon hot sauce

¼ cup butter or margarine, softened

2 teaspoons salt

1 teaspoon freshly ground pepper

1 (4 ½- to 5-pound) beef tenderloin, trimmed

Dinner rolls

PROCESS chutney in a food processor until smooth. Add ketchup and next 4 ingredients, and process until blended. Chill sauce at least 2 hours.

STIR together butter, salt, and pepper; rub over tenderloin. Place on a lightly greased rack in a jellyroll pan. (Fold under narrow end of tenderloin to fit on rack.)

BAKE at 500° for 30 to 35 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145° (medium-rare). Loosely cover tenderloin with aluminum foil, and let stand 15 minutes before serving. Serve tenderloin with sauce and dinner rolls.

NOTE: For testing purposes only, we used Major Grey's Chutney and A.1. Steak Sauce.

MENU

(Serves 12)

Garlic-and-Rosemary Shrimp

Beef Tenderloin With Henry Bain Sauce and dinner rolls

Steamed Asparagus With Tomato-Basil Dip

Blue Cheese Logs and crackers

Purchased cheesecake

STEAMED ASPARAGUS WITH TOMATO-BASIL DIP

MAKES 12 TO 15 SERVINGS PREP: 20 MIN., COOK: 3 MIN.

1 cup mayonnaise

½ cup sour cream

½ cup chopped fresh basil

1 tablespoon tomato paste

1 tablespoon grated lemon rind

4 pounds fresh asparagus

WHISK together mayonnaise and next 4 ingredients. Cover and chill up to 2 days, if desired.

SNAP off tough ends of asparagus. Cook in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Cover and chill, if desired. Serve with dip.

BLUE CHEESE LOGS

MAKES ABOUT 24 APPETIZER SERVINGS PREP: 15 MIN., CHILL: 1 HR.

2 (8-ounce) packages cream cheese, softened

8 ounces sharp Cheddar cheese, cubed

2 (4-ounce) packages crumbled blue cheese

½ small onion, diced

1 ½ tablespoons Worcestershire sauce

½ teaspoon ground red pepper

2 cups finely chopped pecans, toasted and divided

2 cups finely chopped fresh parsley, divided

Crackers

PROCESS cream cheese and next 5 ingredients in a food processor 1 to 2 minutes until combined, stopping to scrape down sides.

STIR together cheese mixture, 1 cup pecans, and ½ cup parsley. Cover and chill 1 hour.

SHAPE cheese mixture into 4 (7-inch) logs.

COMBINE remaining 1 cup pecans and 1 ½ cups parsley. Roll logs in parsley mixture; cover and chill until ready to serve. Serve with crackers.

NOTE: For testing purposes only, we used Cracker Barrel cheese for Cheddar cheese. Cheese logs may be prepared ahead and frozen, if desired. Thaw in refrigerator overnight.

GARLIC-AND-ROSEMARY SHRIMP

MAKES 12 APPETIZER SERVINGS PREP: 25 MIN., COOK: 25 MIN.

3 pounds unpeeled, medium-size fresh shrimp

¼ cup butter or margarine

¼ cup extra-virgin olive oil

1 large garlic bulb

1 cup dry white wine

¼ cup white wine vinegar

¼ cup lemon juice

4 dried red chile peppers

3 bay leaves

¾ teaspoon salt

1 tablespoon chopped fresh rosemary

1 teaspoon dried oregano

½ teaspoon dried crushed red pepper

PEEL shrimp, leaving tails on; devein, if desired, and set aside.

MELT butter with oil in a large skillet over medium-high heat. Separate and peel garlic cloves. Add to butter mixture, and saute 2 minutes.

STIR in dry white wine and next 8 ingredients; bring to a boil. Boil, stirring occasionally, 8 to 10 minutes or until reduced by half and thoroughly heated.

ADD half of shrimp. Cook 5 to 6 minutes or just until shrimp turn pink; remove with a slotted spoon. Cook remaining shrimp 5 to 6 minutes or just until shrimp turn pink. Serve with warm broth.

Copyright Southern Progress Corporation Mar 2004
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