Fall Frolic Dinner Party
Last week we designed a Fall Frolic Dinner Party in partnership with Julia Hirt of Marguerita Kitchen!
Named for the classic cocktail and charming tree-lined Santa Monica street, Julia founded Marguerita Kitchen out of a love and passion for food, home, entertaining and lifestyle. From mastering the perfect roast chicken to hosting an intimate dinner party to curating a beautiful tablescape, she brings a thoughtful and relaxed indulgence to the everyday dining.
Julia and I had so much fun curating this beautiful tablescape and menu and have included all the recipes below for you to try!
Orange and Rosemary Glazed Roast Chicken
1 whole chicken, spatchcocked
1 10 oz. jar of all-fruit orange marmalade (I used the St. Dalfour brand)
2 tablespoons whole grain mustard
2 tablespoons soy sauce
2 tablespoons unsalted butter, melted
2 tablespoons finely chopped fresh rosemary
kosher salt and freshly cracked pepper
Season the chicken generously with kosher salt and let it sit for 30 minutes. It’s best to do this using a large baking dish that is just big enough to hold the chicken.
Meanwhile combine the orange marmalade, mustard, soy sauce, melted butter, rosemary, and pepper in a bowl. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 6-8 hours or overnight.
Preheat the oven to 425 degrees. Remove chicken from the refrigerator and let sit at room temperature for 30 minutes. Bake for about 50 minutes or until cooked through and the skin is browned. I like to baste the chicken periodically with its juices and the marinade that forms at the bottom of the dish.
When the chicken is done, let it rest for 10 minutes before carving and serving.
Emerald Kale Salad with Miso Peanut Dressing
for the salad
4 cups lacinto kale, very thinly shredded
2 ½ cups shredded green cabbage
4 green onions, thinly sliced
½ cup cilantro, chopped
½ cup freshly grated parmesan
½ cup roasted, salted peanuts, chopped
½ cup pomegranate seeds
lime wedges for serving
for the dressing
⅓ cup sesame oil
2 tablespoons white miso
1 tablespoon peanut butter
1 tablespoon apple cider vinegar
1 tablespoon freshly squeezed lime juice
2 teaspoons dijon mustard
pinch of red pepper flakes
kosher salt and pepper
Combine the shredded kale and cabbage in a large bowl. Drizzle about ¼ cup of the dressing and massage into the kale and cabbage. Let sit for about 5 minutes.
After it sits, toss in the green onions, cilantro, pomegranate seeds and parmesan. Toss well. Add in the peanuts. Drizzle on more dressing if needed. Serve and spritz with fresh lime right before eating.
For the dressing, combine ingredients in a bowl and whisk together until fully combined.
Smashed Garlic Parmesan Potatoes with Italian Parsley
2 pounds small yellow potatoes, scrubbed and cleaned
good olive oil
½ cup freshly grated parmesan
1 teaspoon garlic powder
kosher salt and freshly cracked pepper
fresh italian parsley for serving
To prepare the potatoes, scrub them clean and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork about 20-30 minutes.
While the potatoes cook, preheat the oven to 425 degrees and drizzle 1 tablespoon of the olive oil over a lined baking sheet. Brush the oil so it’s evenly distributed over the sheet.
When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes.
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher to gently smash each potato to a height of about ½ inch.
Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle salt, garlic and freshly cracked pepper. Finally, sprinkle parmesan over the potatoes.
Bake until the potatoes are nice and golden on the edges, about 30 minutes. Sprinkle them with chopped fresh Italian parsley and serve hot.
Roasted Carrots
2 bunches of carrots, scrubbed and peeled with tops trimmed
good olive oil
kosher salt and freshly cracked pepper
fresh italian parsley for serving
Preheat the oven to 425 degrees. On a lined baking sheet, place all carrots in an even, single layer. Toss with olive oil, salt, pepper and cook for about 30 minutes until the carrots are tender and have started to brown. Remove from oven and let cool slightly. Adjust for salt and pepper and sprinkle with Italian parsley.
Pomegranate Cranberry Martini
2 parts good vodka such as Ketel One
1 part orange liqueur such as Cointreau
1 part cranberry juice
1 part pomegranate juice
1 part lime juice
rosemary sprig for garnish
Combine all ingredients in a cocktail shaker with ice and shake until combined. Pour and serve alongside a sprig of rosemary for garnish.
We hope you enjoyed this as much as we did putting it together! Click here to shop the tablescape and for more meal inspo be sure to follow @margueritakitchen on Instagram!
Xx,
Ashley & Julia
