If you’ve been following my blog for any period of time, you know that I love to entertain. Making people feel comfortable and wanted in my home is how I show love to friends and family. These days, I miss being able to have people over. This pandemic has been miserable for me. I am a people-person: I need people in my life to help me feel normal and even keeled, and that kind of interaction is hard to come by these days. I can only hope that I will be able to have Thanksgiving this year. No matter what, “normal” will have an entirely new meaning for us after this all settles down.
That said, in case we are having holidays again and gatherings in our house, I figured I might as well take a page from Miss Manners, and let you in on some do’s and don’ts. Let’s start with my pet peeves first.
When I have a lot of guests, like my fifty person Thanksgiving dinner, some of the guests do not come and greet me or even say hello. I am usually very busy and may not be able to make the rounds. Greeting your host will make them feel like you are happy to be in their home. It is just as important as saying “goodbye” and “thank you.” Make it a point to seek out your host or hostess. If they are busy, a quick greeting will suffice, then get out of their hair!
Always arrive with a gift. It doesn’t have to be fancy, but you should bring something. Your hostess has spent a lot of money on food, a lot of time preparing the house, and perhaps your bedroom. It’s a show of appreciation and gratitude. In a pinch, go to a local grocer and pick up a pie or cake, or a bottle of local wine.
If you are staying over, do not forget that your host’s house is their home, not a hotel. Don’t leave your bed unmade, towels on the floor or dirty dishes in the sink. Pick up after yourself. No one should think that the host should have to do all these things. It’s rude, and will certainly not get you a repeat invitation.
Don’t expect the host to make all your food and clean it up too. If you want a cup of coffee, get it yourself and make one for them too. Bonus points if you make some for other guests too!
Ask them if they need help. We all know that hosting a party is a lot of work.Whether they are preparing a meal or cleaning the dishes – always offer to help. Personally, I never leave a friend or family home without helping them do most of the cleanup. Cleaning up is the worst part of it, and an extra pair of hands makes it easier. Pick some good music, put on some rubber gloves, and get scrubbin’.
Now that I have filled you in on a few etiquette tips, this is one dish that would delight any host. The leeks and the spinach couple perfectly. The Gruyere adds cheesy goodness. It is all combined in a creamy, custardy sauce with just a little bit of tang from the Dijon mustard. The bread makes this sheer perfection.
This recipe is my own and will serve 8 to 10 people who will all be invited back to the party.
Ingredients for Baby Spinach, Leek and Gruyere Cheese Strata:
2 tablespoons butter, at room temperature
1 tablespoon extra-virgin olive oil
3 leeks leeks, thinly sliced
5 ounces baby spinach
1 loaf of bread, ( I used challah, but brioche or French bread would work well) cut into 1-inch cubes
6 ounces Gruyere cheese
9 eggs
1 cup milk
½ cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
¾ teaspoon freshly ground black pepper
Grease a 9-by-13-inch casserole dish with the room-temperature butter.
In a large sauté pan, heat the oil over medium heat.
Add the leeks to the pan and sauté until tender, 2 to 3 minutes.
Add the spinach in handfuls and cook until it wilts, 2 to 3 minutes more.
Set aside and let cool a bit.
In a large bowl, toss the vegetable mixture with the bread and Gruyere cheese, and then transfer to the prepared casserole dish.
In a large bowl, whisk the eggs with the milk, cream, mustard, salt and pepper to combine. Carefully pour the custard evenly over the bread mixture.
Cover the dish with plastic wrap and refrigerate overnight.
Preheat the oven to 375°F.
Bake the strata until the custard is set and the surface is golden brown, 25 to 30 minutes.
Serve warm or at room temperature.
It’s that simple!
