Well-Prepared: Windsor Smith's Dinner Party Recipes (2024)

When it comes to creating an effortlessly elegant dinner party, designer Windsor Smith has one necessity: comfort. Meals are served buffet-style, allowing guests to mingle as they prepare their plates, and Smith avoids seating arrangements at all costs. "I let people decide who they want to sit next to," she explains. "It's more casual and more real."

The food itself is no different — rich, hearty dishes provide a warm contrast to the chilly winter weather. From Potato Gnocchi with Wild Mushroom Ragout to a decadent Apple Tarte Tatin, these comfort foods are sure to put guests in a merry mood.

Yield: 6 servings

Ingredients:

4 ounces raw pistachios

3 tablespoons confectionary sugar

oil for frying

1tablespoon sugar

1 teaspoon salt

1/8 tsp cayenne

6 cups mixed organic baby greens

1 cup pomegranate seeds

1 Fuji apple, cored and julienned into 1/8" sticks

4 ounces crumbled goat cheese

Directions:

To candy pistachios:

Bring 2 cups of water to a boil. Add pistachios and cook 3 minutes. Remove from pot with slotted spoon and place in bowl with the confectionary sugar, Toss to coat. Heat 2 cups of vegetable oil to 325 degrees F. While oil is heating, mix together the sugar, salt, and cayenne. Set aside. Fry pistachios until golden brown, then remove them from heat.

Top a baking sheet with a grate or cooling rack. Place the pistachios on the grate. This lets any excess oil drip off the pistachios. Sprinkle pistachios with the sugar, salt, and cayenne mixture evenly. Cool completely before adding to salad.

Place mixed greens in a large mixing bowl. Add pomegranate, apple, and candied pistachios. Make the vinaigrette below and toss with salad (or serve dressing on side). Sprinkle finished salad with crumbled goat cheese.

Vinaigrette:

1 tablespoon Dijon mustard

2 teaspoon lemon juice

2 tablespoons chopped parsley

1/2 shallot, diced

1/2 cup olive oil

2 tablespoons white balsamic vinegar

salt and pepper

Directions: Blend all ingredients until creamy.

Yield: 4 servings

Gnocchi:

1 1/2 pounds organic Yukon gold potatoes

1 large egg yolk

1 teaspoon French sea salt

1/4 teaspoon ground black pepper

pinch of grated nutmeg

7 tablespoons all-purpose flour

Mushroom Ragout:

3/4 pound wild mushrooms, preferably chanterelles, porcini, and/or morels (sliced)

2 tablespoons butter

2 medium shallot, diced

1 teaspoon fresh chopped thyme

1 cup chicken stock

2 tablespoon demi-glace (available at better supermarkets)

1 tablespoon aged balsamic reduction

Gnocchi preparation:

Preheat oven to 450 degrees F. Pierce potatoes with a fork and bake until tender (about one hour). Cool slightly and then cut in half, scooping out the flesh and discarding the skin. Press pulp through potato ricer or food mill into a large bowl. Mix in egg yolk, salt, pepper, and nutmeg. Gradually add flour until you can create a dough that is slightly firm and elastic. Flour your work surface, divide dough into 4 portions and roll into 1/2 " diameter ropes. Cut crosswise into 1" pieces. Arrange gnocchi in a single layer on a floured baking sheet. Repeat with the remaining 3 portions.

Bring large pot of salted water to boil. Working in small batches, drop gnocchi into water and cook for 3-4 minutes (until they float to the surface). Remove them from the water with slotted spoon and place in bucket of ice water. They will drop to the bottom when they are cooled. Place them in an empty bowl and coat with a touch of olive oil.

For mushroom sauce:

Cook butter in a large, heavy skillet over medium heat until butter begins to brown, about 2 minutes. Add shallots and cook until translucent. Add mushrooms, thyme, and a pinch of salt and cook. Stir occasionally until mushrooms are soft. Add chicken stock and reduce in half. Add demi-glace and balsamic reduction and cook another 5 minutes. Turn heat off.

Add 2 tablespoons olive oil and 1 tablespoon butter to non-stick pan. Heat until almost smoking. Add gnocchi, but be careful not to overcrowd the pan. Sauté, stirring once, until sides are golden brown. Add mushroom sauce and top with shaved parmigiano-reggiano.

Yield: 4 servings

Ingredients:

4 1/2 pounds Cornish Game Hens, giblets removed

2 lemons, cut into 1/2" wheels

4 large sprigs sage

3 tablespoons olive oil

2 tablespoons chopped garlic

12 garlic gloves, peeled

1/3 cup dry white wine

1/3 cup chicken broth

Additional sage sprigs (for garnish)

Additional lemon wheels (for garnish)

Directions:

Preheat oven to 450 degrees F. Rinse hens and pat dry with paper towels. Season inside of cavities lightly with salt and pepper. Place lemon wheels, sage sprigs and chopped garlic inside of cavities. Rub hens with olive oil and season lightly with salt and pepper. Place in large, heavy roasting pan. Scatter the garlic cloves around the hens.

Roast hens 25 minutes. Reduce oven temperature to 350 degrees F. Pour wine and broth over hens. Continue to roast until hens are golden brown and juices run clear when thigh is pierced at the thickest part, basting about every ten minutes with pan juices.

Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil and keep warm. Transfer pan juices and garlic to medium saucepan, and boil until liquid is reduced to a sauce consistency (about 5 minutes).

Cut hens in half lengthwise, and arrange on plates. Spoon sauce over hens and garnish with additional sage sprigs and lemon. Serve.

Yield: 8 servings

Ingredients:

1 bunch baby golden beets, stalk removed, ends trimmed

1 bunch baby candy cane beets, stalk removed, ends trimmed

2 cups purple cauliflower florets

2 cups Brussel sprouts, halved and ends trimmed

1 bunch baby maroon carrots, stalk removed, halved

1 bunch baby white carrots, stalk removed, halved

1 bunch baby orange carrots, stalk removed, halved

1 large parsnip, peeled and cut into 1/4" half-moons

1/4 cup olive oil

3 tablespoons chopped garlic

salt and pepper, to taste

Directions:

Place beets in medium pot and cover with water, bring to boil, cover, and cook until beets are tender (about 30 minutes). When done, remove beets from water and allow them to cool, then peel off rough skin and quarter. While beets are cooking, preheat oven to 375 degrees F. Put the cauliflower, brussel sprouts, and carrots in bowl. Add garlic and 3 tablespoons olive oil. Mix well. Empty bowl onto sheet tray lined with parchment paper and spread out. Roast in oven for 15-20 minutes.

Heat remaining tablespoon of oil in a large skillet. When oil is hot and almost smoking, add parsnip and cook 3 minutes, stirring twice. Then add beets and cook another 3 minutes. Pull vegetables from the oven and add to skillet, mix well, and continue to cook a few more minutes. Remove from heat and arrange on platter. Serve.

Yield: 6 servings

Ingredients:

1 1/2 pounds Blue Lake green beans

1 cup sliced blanched almonds

3 tablespoons butter

salt and pepper to taste

Directions:

Boil 10 cups water and blanch green beans for 4 minutes. Pull green beans and shock in ice water bath. Strain beans in colander.

Heat butter in large skillet. When foam subsides, add almonds and cook 2 minutes, stirring frequently, until golden brown. Add beans, salt and pepper to taste and mix. Cook an additional 3-5 minutes, letting beans get hot again. Serve immediately.

Yield: 8 servings

Ingredients:

Crust:

1 stick and 2 tablespoons chilled butter, diced

1 tablespoon granulated sugar

1 1/2 cups all purpose flour

3 to 6 tablespoons ice water

Filling:

7 medium apples (McIntosh or Gala)

1 stick butter

1 cup sugar

Directions:

For the crust:

Sift flour and sugar together, then add to food processor. Add chilled butter and pulse until well incorporated (like rough sand). Add water slowly until a doughy ball forms. Remove onto floured surface and pat into a ball. Do not overhandle. Flour the dough and rolling pin and turn into a 10-inch circle. Turn the dough so it doesn't stick to table. Remove to a piece of parchment paper, wrap in plastic wrap, and refrigerate.

For the filling:

Heat oven to 375 degrees F. Peel, core, and quarter apples. Melt butter in a cast iron pan that's about 8" wide. Add sugar, whisk well, and remove from heat. Make sure mixture is distributed evenly across the bottom, then arrange apples in pan, starting at the outer rim and circling around, allowing as many as possible to fit within the pan. Return the pan to high heat and allow to cook for ten minutes, or until the liquid is dark amber and caramelized. Remove from heat and flip over all the apples carefully, so the caramel coats the entire apple. Add any extra apple pieces if needed. Return to heat and cook 5 more minutes.

Top the apples with the disc of dough. Tuck edges underneath slightly. Bake in oven until the crust is golden brown (30 minutes or so). Remove and allow to cool.

Run knife along the edge of pan to remove. Place a large plate upside down on top of the pan. Carefully flip the pan over so the tarte falls onto the plat.