Host an Amazing Dinner

Peek inside this Virginia couple's Twelfth Night celebration-you'll want to plan your own.

It's January 6, and in this Roanoke, Virginia, home, you'll find four couples laughing, three beaded Christmas trees sparkling, two fabulous people hosting, and one elegant and easy menu being served. "We wait until the holiday hoopla is behind us and host a Twelfth Night celebration," says Mary Ellen Stokes. "My husband, Bill, and I have what we call the '3K rule' for gatherings. Keep it simple, keep it organized, and keep it familiar."

Their guests are friends with whom they travel. "They are the supporting cast," says a beaming Mary Ellen. This is a must-try menu for any special evening. -SHIRLEY HARRINGTON

Champagne Salad With Pear-Goat Cheese Tarts

MAKES 8 SERVINGS

PREP: 10 MIN.

Make the vinaigrette and Sugared Walnuts three days ahead. Partially bake tart shells and mix the pear-goat cheese filling before guests arrive.

2 (5-oz.) bags gourmet mixed salad greens

1/3 cup sweetened dried cranberries

Sugared Walnuts

Pear-Goat Cheese Tarts

Champagne Vinaigrette

1. Combine salad greens and cranberries in a large bowl. Arrange mixture on a serving plate. Sprinkle evenly with Sugared Walnuts. Top with 8 Pear-Goat Cheese Tarts. Serve immediately with Champagne Vinaigrette.

Sugared Walnuts:

MAKES 1 ½ CUPS

PREP: 5 MIN., COOK: 10 MIN.

1 ½ cups walnut halves

¾ cup sugar

1. Stir together walnuts and sugar in a heavy saucepan over medium heat, and cook, stirring constantly, 8 to 10 minutes or until sugar melts and turns golden brown.

2. Spread mixture in a single layer on lightly greased wax paper; cool. Break into pieces; store in an airtight container up to 3 days.

Pear-Goat Cheese Tarts:

MAKES 12 TARTS

PREP: 20 MIN., BAKE: 18 MIN., COOL: 2 MIN.

Leftover tarts are great for breakfast the next morning.

1 (15-oz.) package refrigerator piecrusts

2 (4-oz.) packages goat cheese, crumbled

1 to 2 ripe pears, chopped

2 Tbsp. honey

½ tsp. dried thyme

1. Unfold piecrusts, and cut each in half; cut each half into 3 pieces. Place 1 piece into a lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.

2. Bake at 375° for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.

3. Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.

4. Bake at 375° for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes.

Champagne Vinaigrette:

MAKES ABOUT ¾ CUP

PREP: 10 MIN., CHILL: 30 MIN.

¼ cup extra virgin olive oil

¼ cup Champagne vinegar

2 Tbsp. Dijon mustard

2 tsp. honey

¾ tsp. salt

¼ tsp. freshly ground pepper

1. Whisk together all ingredients. Cover and chill at least 30 minutes or up to 3 days.

Kir Royale

MAKES 10 SERVINGS

PREP: 10 MIN.

10 Tbsp. crème de cassis

2 (750-milliliter) bottles Champagne or sparkling white wine

1. Pour 1 Tbsp. liqueur into each of 10 Champagne flutes; fill with Champagne.

Apricot-Ginger Salmon

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 4 MIN., BAKE: 6 MIN., STAND: 2 MIN.

If you're unsure whether or not your skillet handle is ovenproof, double-wrap it with heavy-duty aluminum foil. Mary Ellen saves time by using 1 cup of The Greenbrier resort's Apricot-Ginger Grilling Sauce (available in 12-oz. bottles by calling 1-800-321-1168). Allow for shipping time before your party, or use our quick interpretation of the original.

8 (6-oz.) salmon fillets

½ tsp. salt

½ tsp. pepper

Apricot-Ginger Sauce

1. Sprinkle fillets evenly with salt and pepper. Cook, skin sides up, in a lightly greased, large, ovenproof nonstick skillet over medium-high heat 2 minutes; turn and cook 2 more minutes. Pour Apricot-Ginger Sauce over salmon.

2. Bake at 350° for 4 to 6 minutes or until a sharp knife is warm to the touch when inserted into center of fillet and removed. Remove from oven, and let stand 2 minutes.

Apricot-Ginger Sauce:

MAKES 1 CUP

PREP: 5 MIN.

½ cup vegetable oil

3 Tbsp. raspberry vinegar

2 Tbsp. apricot preserves

2 Tbsp. honey mustard

1 Tbsp. honey

½ tsp. salt

½ tsp. fresh coarsely ground pepper

½ tsp. ground ginger

1. Process all ingredients in a blender or food processor until smooth. Cover and refrigerate up to 1 week.

Sautéed Beans and Peppers

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

Cook green beans the day before the party. Pat dry with paper towels, and store in a zip-top plastic bag.

2 Ib. fresh green beans

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 to 2 Tbsp. olive oil

1 Tbsp. chopped fresh basil

½ tsp. salt

1. Cook green beans in boiling salted water to cover in a Dutch oven over medium-high heat 4 to 5 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain.

2. Sauté peppers in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add green beans, basil, and salt. Cook, stirring constantly, until thoroughly heated. Serve immediately.