My new favorite night for dinner parties is Sunday. Alex and I had friends over this past Sunday, and I have to say, cooking and socializing did a much better job of closing out a weekend than pasta, TV, work, and Monday dread.
Traditionally, Sunday nights are for Alex and me to eat pasta and get ready for the week. If we had AMC, Sundays would be for watching Mad Men. But though I find that it’s tempting to anticipate Monday–make To Do lists, draft emails, finish work–it turned out that seeing friends trumped all of that. We relaxed, sitting around over a simple dinner with some white wine (though not a ton–it was Sunday) and chatting. Dinner made the weekend feel long.
Plus, it gave me two luxurious days to figure out a menu. The whole meal came out great, so even though this post is about dessert, a crisp, I figured I’d tell you about the rest of dinner, too. First, we ate a white bean dip Leora had made. Then I served the Roasted Salmon with Herb Vinaigrette from The Essential New York Times Cookbook, using Arctic Char instead of salmon. It’s a fantastic dinner party dish–uber-pretty presentation, but hardly any last-minute work. I’m going to be making it a lot this summer.