A Last-Minute Dinner Party for 4

And my new go-to dessert - an apple-pear crackle cobbler!

Happy Monday!  If you’re here for the Apple-Pear Crackle Cobbler recipe, that’s bonus content for paid subscribers.  Scroll to the bottom!

My *NEW* February cooking class is up and ready for you if you’d like to take your healthy cooking to the next level!  It’s less than an hour that you watch on your own time, as often as you like.  Here is the menu for this month:

Antipasto Quick Bread

Chocolate Soufflé

Rice and Pea Soup

Salmon in Parchment - Stovetop - with Herb-Yogurt Sauce

Winter Salad with Citrus-Ginger Dressing

I had some friends over for dinner at the last minute in December and it was such a lovely and doable meal that I practically duplicated it a month later for different friends.  Many of you ask me for entertaining tips and this type of content seems to be popular on my newsletter so I’ll share some details.

I created the menu based on what I already had on hand so I wouldn’t need to spend time grocery shopping.  I only had to go out to buy chicken.  The Lickety Split Chicken recipe has been one of my go-to entertaining recipes for a decade.  I published it in my first cookbook with three variations. Warning: I did not have much time to take good photos!!

My friend posted this on his IG that night!

Menu

Small cheese board with 2 cheeses, crackers, sliced apple with flaky salt, pistachios, olives, Divina caramelized onion jam

Rice and Pea Soup with Nut-free Mint Pesto (February 2025 class recipe)

Lickety Split Chicken (from Kitchen Matters cookbook.  Recipe below)

Cauliflower Mashed Potatoes

Simple Salad with Lemon Dressing

Apple-Pear Crackle Cobbler with Vanilla Ice Cream (recipe for paid subscribers below)

Day before

Buy chicken, season and refrigerate

Make salad dressing

Wash salad greens

Make mint pesto

Defrost chicken stock

Day of

Chill water bottles

Set table

Make apple cobbler

5:00 make cauliflower mashed potatoes and set in serving bowl over pot of simmer water to keep warm

Light candle in bathroom

5:30 guests arrive; put chicken in oven, serve cheeseboard

6:15 start soup, remove chicken and let rest

Toss salad

6:30 serve soup

Serve dinner, then dessert

Serving pieces

Cheeseboard is custom from my friend Thomas Hayes

I love these disposable bamboo tongs and this small Joseph Brody walnut spoon

New everyday dishes from Sarah Kersten via Food52

Placemats by Libeco

Smoke glassware from CB2 (no longer available but similar to these)

Chicken in Crate & Barrel baking dish with rattan holder (discontinued)

Cauliflower Mash in Heath Ceramics with Crate & Barrel serving spoon

Madras Salad Bowl via Be Home

Cobbler in Emile Henry baking dish

Lickety Split Chicken

Serves: 6-8

4 bone-in, skin-on chicken breasts or 1 whole chicken cut into parts

2 teaspoons sea salt, divided 

2 teaspoon smoked paprika, divided

Freshly ground black pepper, divided

1 teaspoon fennel seeds, coarsely chopped

1 teaspoon garlic powder

16 sprigs of fresh thyme

Unrefined cold-pressed extra-virgin olive oil

1. Preheat the oven to 375 degrees.  

2. In one small bowl combine 1 teaspoon salt, 1 teaspoon smoked paprika, a few grinds of freshly ground black pepper, 1 teaspoon chopped fennel seeds and 1 teaspoon garlic powder.  Set aside.

3. In a second small bowl, combine 1 teaspoon sea salt, 1 teaspoon smoked paprika and a few grinds of freshly ground black pepper.  Set aside.

4. Divide the contents of the 1^st small bowl (the one that contains the fennel seeds) over the underside of the chicken pieces.  Place chicken skin-side up in a 13 x 9 casserole dish or a small rimmed baking sheet.

5. Insert 4 thyme sprigs under the skin of each piece of chicken.

6. Rub the skin with a little olive oil and then the mixture in the second bowl.  It is ideal if you can season the chicken a day or at least several hours in advance.  If not, don’t worry about it. But do allow the chicken to sit out of the refrigerator for 30 minutes before baking, if possible.  Otherwise the chicken may not cook evenly.

7. Roast the chicken for 35-40 minutes, or until a meat thermometer inserted in the thickest part of the breast registers 165 degrees.  

8. Switch the oven to the Broil setting.  Then broil the chicken on the second level in the oven (leave it in the baking dish) for 30 seconds or until golden brown.

9. Remove from the oven and allow to rest for 5-10 minutes, covered.  Remove the thyme sprigs from under the skin.  Remove the meat from bone and carve, spooning juices on top.  One nice option is to serve the warm chicken and the juices over fresh arugula.

   
   Even More Musings is an extension of my weekly newsletter, Monday Musings. My newsletter is a sponsor-free zone and is fully supported by readers like you. Consider becoming a paid subscriber to get Even More Musings! Each week, I share my tips and tricks along with a new recipe. For only $5/month or $50/year (less than $1 a newsletter), you'll also gain access to the entire archive, featuring favorites like My New Hyper-fixation High-Protein Fluffy Breakfast Bowl  and the Hillstone Copycat Emerald Kale Salad.  This week I am sharing an easy crowd-pleasing recipe for a cozy Apple-Pear Crackle Cobbler.  It is the perfect dessert for entertaining or to treat your family!