Table-to-Table Dinner

One house and one host offer a fun evening.

There's no denying that progressive dinners are trendy and fun. Host one that all takes place at your home. Using two tables, guests rotate dinner spots after each course. It's a clever way to introduce your couple friends to each other. KATE NICHOLSON

FESTIVE PORK ROAST

MAKES 8 TO 10 SERVINGS

PREP: 15 MIN.; CHILL: 8 HRS.; BROIL: 5 MIN.;

BAKE: 1 HR., 30 MIN.; STAND: 10 MIN.

Cook the roast beforehand, taking it out as guests arrive. Reheat the sauce for the roast in a glass dish in the microwave before serving.

1½ cups dry red wine

2/3 cup firmly packed brown sugar

½ cup water

½ cup ketchup

¼ cup vegetable oil

4 garlic cloves, minced

3 tablespoons soy sauce

2 teaspoons curry powder

1 teaspoon ground ginger

½ teaspoon pepper

2 (2½- to 3-pound) boneless rolled pork roasts

4 teaspoons cornstarch

1½ cups water

COMBINE first 10 ingredients in a large shallow dish or zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours, turning occasionally.

REMOVE pork from marinade, reserving marinade to equal 2'/2 cups, adding water if necessary. Place pork on a rack in a shallow roasting pan lined with aluminum foil.

WHISK reserved marinade into cornstarch in a small saucepan. Place pan over medium-high heat, and bring sauce to a boil, whisking constantly. Cook, whisking constantly, 2 to 3 minutes or until thickened. Remove and reserve ¼ cup sauce. Set remaining sauce in saucepan aside.

PROGRESSIVE DINNER

Serves 8 g

You'll need to set up two tables

with four place settings each. Each couple is assigned a number (1 through 4). Attach a place card to each charger-guests will move their chargers as they switch places for each course.

First Course

Butternut Squash-Parsnip Soup (page 76)

Table 1 : Couples 1 and 2

Table 2: Couples 3 and 4

Second Course

Festive Pork Roast

Roasted Baby Vegetables

brown rice

dinner rolls

Table 1 : Couples 1 and 4

Table 2: Couples 2 and 3

Third Course

Dark Chocolate Mousse With

Raspberry Sauce (page 140)

Table 1 : Couples 2 and 4

Table 2: Couples 1 and 3

BROIL pork 6 inches from heat 5 minutes. Pour 1½ cups water into bottom of pan. Reduce oven temperature to 325°, and bake 1 hour and 15 minutes to 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, basting with reserved ¼ cup sauce during the last 15 minutes. Remove roast, and let stand at least 10 minutes or until meat thermometer inserted into thickest portion registers 160° before slicing. Serve with remaining warm sauce.

MARY FRANCES GRIFFIN

COLUMBUS, MISSISSIPPI

ROASTED BABY VEGETABLES

MAKES 8 SERVINGS

PREP: 20 MIN., BAKE: 40 MIN.

For even roasting, all vegetables should be cut to about the same size. Put them in the oven when you take out the roast.

1 pound baby beets with tops

¼ cup olive oil, divided

1½ tablespoons chopped fresh rosemary

1 teaspoon coarse-grained sea salt, divided

¼ teaspoon pepper, divided

8 shallots

1 pound baby carrots

2 medium-size sweet potatoes (about 11/2 pounds), peeled and cut into 1-inch pieces

1¼ pounds turnips, peeled and cut into eighths

Garnish: fresh rosemary sprigs

CUT tops from beets, leaving 1-inch stems. Peel beets, and cut into quarters. Place on a 12-inch square of aluminum foil. Drizzle with 1 tablespoon olive oil; sprinkle with rosemary, 1A teaspoon salt, and Vs teaspoon pepper. Fold up foil sides, forming a bowl. Place foil bowl in 1 end of a large roasting pan; set aside.

PEEL shallots; cut in half lengthwise.

TOSS together shallots, carrots, potatoes, turnips, remaining 3 tablespoons oil, remaining 3/4 teaspoon salt, and remaining Vs teaspoon pepper. Place in remaining end of roasting pan.

BAKE at 450° for 30 to 40 minutes or until tender. 4

Copyright Southern Progress Corporation Feb 2005
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