As a dinner party pro I have a few tips and tricks I use to give that restaurant quality experience at home, and it all starts in the pantry. These are some items I can’t live without and always keep on hand. Makes last minute entertaining a breeze.
PRO TIPS
My Go-To finishing touches
Sometimes I make my own spiced honey, but I always keep this one on hand too because it’s the perfect level of sweet and heat and it’s already in this nice little convenient squeeze bottle. Especially if I’m on the go and doing a private dinner for a client. I love it on warm brie, or over phyllo dough stuffed with goat cheese and pistachios. Anywhere you need a little sticky sweet heat for a finishing touch.
Infused olive oils are worth their price for the full punch of flavor it adds to a dish. You don’t want to cook with them it’s just a finishing touch to build flavor or reinforce flavors used in a dish. Habanero infused is a favorite of mine for the fruity, floral notes but any red pepper style will do. And I usually go to HomeGoods and see what they have one hand. WorldMarket also has a good selection.
I’ve made my own plenty of times but have found this one to be my favorite store-bought version that honestly tastes just like I made it. It’s very clean and simple and the perfect consistency for a drizzle but thick enough to add a few dots around a dish for a more refined presentation.
Capers are one of those underrated pantry items, in my humble opinion. I drain them and pat them dry really well and then fry them in a high burn temperature oil such as canola oil or vegetable oil (avocado oil works too). When they open up and ‘bloom’ they are ready. Drain on paper towels and add a little salt. Terrific topper for any dish that needs a pop of acid and crunch.
I use this little box of magic as a finishing salt on so many dishes. It’s light and flaky so it just melts into your food but it’s not too salty. Give your finished dish that last little bit of salt and crunch. It’s even my secret ingredient in fruit salad with honey & lemon juice.
This stuff is so good. It’s spicy but a little goes a long way and it just has this delicious fruity note to it. Nothing like it. I make aioli with it and use it anywhere you’d typically see a sriracha aioli -as a dipping sauce for fries or on top of crab cakes, or even as a spread on a BLT crostini. Mayo, Calabrian pepper and lots of lemon zest. Try it!