Have you ever had a dinner party cancellation at the last minute? We’ve not had them often but every few years it happens. This time it was friends who let us know Friday that the guy came down with a cold but should be OK if we don’t mind. I talked to him and he sounded fine so we said we’re on. But then at 9:25 on Saturday morning he called sounding very bad and very apologetic that he must cancel. You’re probably thinking that at 9:25am we should be OK, but the truth is I start kinda early. It’s my own fault but at that precise moment, I had just finished the gorgeous Cappuccino Panna Cotta I saw yesterday at Smidges, the bread was rising and the Moroccan Braised Beefwas already made and in the fridge (because we all know these stews are better the next day). Oh, and I just finished snapping the pic of this delicious soup. My diligence has screwed me today. I put out some feelers for the last minute stand in’s and came up short (we checked with neighbours and friends with no kids as baby sitters are hard to come by last minute). So now, I have a five course dinner for four ready, but no guests. Fortunately, I hadn’t yet made the hors d’œuvres (in fact, I was just about to get a cup of java and sit down with my new tapas cook book from Barcelona) nor had I set the table. I am sorry most of my blogging friends live so far away, otherwise, you would have received a call from me for sure. So tonight JT and I shall eat like kings and queens with a full five-course dinner and dessert to boot!
Have you ever had a last minute cancellation and how did you solve it?
Roasted Golden Beet Root with Caramelized Onion and Roasted Celeriac with Roasted Garlic Soup
Serves 4 (about 1 1/4 cup or 300 mL portion)
Ingredients:
- 200 g golden beets
- 300 g celeriac
- 30 g garlic
- 80 g sweet onion
- Vegetable stock
- Carnation Evaporated milk or cream
- crispy fried onion for garnish (I hadn’t prepared it yet)
Directions:
- Peel and dice the beets and celeriac, spray with a bit of EVOO and roast separately for about 1 hour or until soft (I didn’t want to bleed the colours into each other). After about 30 minutes add enough water to cover the pan about 0.5cm or 1/4″ and continue roasting.
- Roast the garlic in a bit of EVOO and sea salt until soft.
- Slice the onion very thinly and caramelize on the stove top on a low setting using a bit of EVOO. This will take about 30 minutes.
- Using an immersion blender, combine the golden beats, caramelized onion and vegetable stock and purée until smooth and a consistency of creamed soup. Set aside.
- Using an immersion blender, combine the celery root, roasted garlic and evaporated milk and purée until smooth and a consistency of creamed soup. Set aside. Make sure ONE soup is slightly thicker than the other, this will help keep them separate in the bowl.
- Prior to serving, reheat both soups. Carefully pour the thicker of the two soups into half of the bowl. You can do this by tipping the bowl up a bit and use a large spoon to help keep that side clear of the other. Then, pour the thinner soup into the other side. Garnish with crispy fried onions.
- Cheers!
We put a little crispy pancetta on top when we knew no one was looking ;)!
I’m sure you’re recipe amounts are correct. I find gram measurements a little intimidating (they seem so precise!), so I kind of eyeballed it, which is what caused the “onion overload” for sure.
Thanks for the tip about freezing the caramelized onions. That’s a great idea!
LikeLike
Thanks Michela. I LOVE my digital scale; if you get one, make sure you get one that tares, which means you can put a bowl on it and zero out the scale as if the bowl weighs nothing!
LikeLike
When we’ve had dinner guests cancel at the last minute, we’ve just called my sister and her husband over for dinner, opened a nice bottle of wine and enjoyed a “special” dinner with them, rather than the everyday comfort food-type meals we usually share with them.
I made this soup last week and had to google celeriac because I’d never cooked with it before, or even knew what it looked like! Now, of course, I see them everywhere… The soup turned out nice and thick and it tasted very rich. I didn’t separate the two and just kind of made one big soup (and I think I made more onions than probably was required, so the onion flavour was a wee bit strong), but but it turned out great. Thanks for posting! I’ll definitely make this one (two) again!
LikeLike
I am so glad you enjoyed it Michela; celery root is such a versatile vegetable, you can even eat it raw (it’s great finely julienned as a slaw too).
Did you follow the recipe amount for the onion? If so I’d like to correct it. For future, you can freeze caramelized onions in little baggies for future use.
We invited my nephew and my Mother’s husband when that happened a couple of years ago, but this time we had no takers!
LikeLike
I wish I was more prepared, I do start reasonably early, but not as early as you!
and thank you for sharing the soup recipe, I grow the golden beetroot, (I’ve yet to get a decent celariac, but I will try again!) and love the flavour combination as an idea for a soup. It sounds delicious – the one thing I would have to chang eis the carnation milk, but I’m sure I could work on a suitable swap.
Here’s to eating like Kings and Queens !
LikeLike
Thanks Claire, you could easily substitute cream for the carnation or even whole milk. I would love to garden with vegetables but sadly we don’t get enough sun and to be honest I just don’t trust our soil.
LikeLike
Can I ask why you don’t trust the soil – just being nosy really !!!
LikeLike
Hi Claire, we live in the city and you really can’t be sure if the soil is contaminated. I would have to dig out the area for vegetables and put new soil down…but we don’t get enough sunshine anyway so it’s moot!
LikeLike
Well, if you ever have a last minute cancellation again you know who to call! 😉
LikeLike
Very tempting offer. 😉
LikeLike
Sorry to hear your dinner party fell through. We only host about once a year, so I’ve yet to have a dinner party that hasn’t worked out… I’m not looking forward to the first time this will happen.
Despite that, the soup looks amazing! I love all of the different flavours.
LikeLike
Oh No, what a drag. I think when you go through all the steps and the work is done, you really look forward to receiving your guests so that’s too bad for sure. We don’t do very much dinner entertaining these days – too busy running to the arena and soccer field – but I suspect I would just pop on my slippers and enjoy the gourmet feast with our nuclear family in my pjs! ;-). Your soup looks silky delicious Eva, and you’ve reminded me that I’ve yet to do anything with golden beets – I’ve got to get on that and this is the perfect inspiration.
LikeLike
Thanks Kelly. I love the slightly earthy flavour of the golden beets, not nearly as harsh as the red kind. Plus I like that I don’t need gloves to cook when I cook the golden kind 😉
LikeLike
The soup sounds delicious. Good thing both the soup and the stew can be reheated and enjoyed again. The bread can be frozen for use later.
This happened to us once. The guy was a Catholic priest. We waited for two hours, we tried to call him and then several days later he phoned that he forgot about us. Good riddance.
What was more memorable happened to us back in 1973. It was the dead of winter and we lived in a cabin we were slowly building in the bush on the shore of Horse Lake in the B.C. interior. So we get a dinner invitation from my husband’s co-worker to another remote place near 100 Mile House, a farm which was very hard to find in the dark. But we found it. It was pitch dark with nobody home. We saw a truck and some light in one of the outbuildings; a neighbour was milking a cow. She said the owners went away for the weekend. We made our way back to 100 Mile House and had supper at the Red Coach Inn. The following week the guy brought a jar of “whipping cream” to work as a “peace offering” apologizing that they forgot about us. The cream was already sour and I was too young and too angry to do anything with it, so I just chucked it. That was the end of that.
LikeLike
Thank you Zsuzsa. That’s terrible on both counts. I cannot imagine forgetting a dinner engagement. At least you made an adventure out of your second story.
LikeLike
okay where have I been? I had no idea that golden beetroot even existed let alone the genius of using it with celeriac in a soup! You have me swooning and hungry!
LikeLike
Oh you should see it, when you cut into it, it has concentric circles alternating with light and darker rings. It’s quite beautiful. Of course you don’t see that when its soup.
LikeLike
Eva, I’m sorry to hear that your friends cancelled. Actually it has happened to me several times and twice or more I was really angry (not on them because friends usually have serious reasons) but at the situation because I often buy stuff earlier and start cooking in the morning (cakes or cold desserts for example), so that I’m cool and don’t stress too much in the evening.
I hope the dishes you have prepared or planned are possible to be reheated and transformed just in case you have leftovers.
The soup looks elegant and intriguing. I have never cooked yellow beetroots or even tasted them!
I would run to your dinner if I lived nearby! Actually I often think “if only my blogging friends lived closer…” when I prepare a big batch of cookies, a big cake or other sweets.
LikeLike
Thank you kindly Sissi, these are the time the world does seem as big as it really is. The dishes were enjoyed and then the left overs were frozen for quick lunches. I don’t think I will change the way I start early for a dinner party, it is far less stressful when you are prepared.
LikeLike
I empathized with your cancellation because I am so organized that this happens to me too. One of the problems with being prepared : )
I love your roasted beet soup. Everything about it sounds delicious and looks delicious. Love the pancetta on top.
LikeLike
Thanks Judy, I appreciate your comments. The beet and celeriac went so well together, I think I may have to make it again this weekend.
LikeLike
The way you’ve served and presented that soup just looks incredible, Eva. I’m so sorry about the cancellation. That’s so disappointing. Amazing how you couldn’t find anyone to replace the ailing guests. I’ve had guests cancel at the last minute and it is very annoying even when it can’t be helped because I’m like you – I go to too much trouble and plan well ahead and not much is done at the last minute. I hope you enjoyed your feast for four xx
LikeLike
Welcome to my blog Andrew. And thank you for your kind and flattering words. The feast was delicious and made for several freezer portions for future lunches and quick dinners.
I suspect that since we’re into entertaining season, many of our friends are booked in advance.
LikeLike
This is one of the few times where being organized can work against you. On the other hand, Eva, just think of all the fab dinner parties you’ve leisurely hosted because you were so well prepared. It may not have been the evening you planned but that soup sure looks delicious, as does the panna cotta. At least you ate well. 🙂
LikeLike
Thanks John and that’s true, we did eat well!
LikeLike
Luckily I don’t throw many parties so it’s not come up but, luckily everything was freezable for later meals for the 2 of you. The 2 cream soup presentation was very attractive.
Panna cotta 2 days in a row though … oh the hardship! 🙂
LikeLike
We will be dining on that menu for a while; we were lucky it was indeed freezable. The panna cotta was a tasty treat as we usually don’t have dessert.
LikeLike
Dessert … tell me about it! I’ve been bad. 🙂
LikeLike
It’s almost a good thing my friend, I imagine sharing your delicious meal would be difficult 😉
Everything looks so tasty!
Cheers
Choc Chip Uru
LikeLike
Thanks CCU, very sweet of you to say.
LikeLike
Oh no Eva! That’s no good at all 😦 I wish I was near and I would have happily come along to your delicious dinner party. Yep, have had last minute cancellations. If they’re sick, then that’s fine. Sawsan, that’s terrible, what a situation! 😮
LikeLike
I would have loved to have you Lorraine, thank you. You can’t really plan for illness, we’ve rebooked them for another try.
LikeLike
It happened to me once, it was not pretty. One of the guests a heart attack when they were on the way to our house! Needless to say no one ate anything that day. I gave most of the food away because we spent the next couple of days in the hospital.
On a lighter note 🙂 I think your soup is heavenly Eva. I have a cough that just doesn’t want to end. It started with a cold and the cold went away but the cough didn’t 😦 I think some warm soup is just what this cough needs to go away
LikeLike
Oh my Sawsan, that’s horrible. I’m glad your friend came out if it OK. The soup was quite tasty and I’m sure I’ll be making it again.
I do hope you get well soon; JTs cold from Europe hung on until a week or so ago. Lots of good home made soup is what will cure you.
LikeLike
I don’t think that’s ever happened to us.. and I’ve never had to cancel either. How odd is that when you think about how easy it is to get sick at the most inopportune times? I’m not sure what I’d do with all the food.. maybe pack it up and send it over? No, I’d just likely eat it all, lol.. or call my friend Sharon who’s always up for last minute calls. If I lived nearby.. well, you already know I’d come on a minute’s notice for this dinner. You’re dinner parties must be incredible. Thanks so much for the mention.. did you like the panna cotta?? xx Smidge
LikeLike
Thanks Smidge, our friends live on the Far East side of the city and if I had a car I would have packed it up for them, it would have taken hours to get there by public transport. Loved the panna cotta and I didn’t realize the meringue was the marshmallow frosting JT loves so it was a huge success!
You are always welcome chez nous!
LikeLike
😀
LikeLike
We could always come and put the girls in the basement with some hot dogs and family channel! I saw your cap panna cotta pics on FB and was so envious!!! Sounds amazing even if just the two of you!
LikeLike
Hi Barb, we got rid of cable a few months ago, so no more family channel. But if they know how to work a VCR…?
LikeLike
Cancellations are always hard because we so look forward to the fellowship, but the nice thing is, the house is clean. 😉 I like the way you served the soup in tea cups, very nice!
LikeLike
Thank you kindly Judy. The cups are actually creamed soup bowls with double handles, but tea cups are a great idea for a smaller portion.
LikeLike
Never had that experience but don’t think it would cause me any stress. I would enjoy the meal plus feed my freezer and fridge.
I would love a bowl of that beet and celeriac soup looks right now.
LikeLike
I knew you wouldn’t stress about it! Feeding the freezer is a great time saver. We’ll have 4 additional dinners/lunches out of it!
LikeLike
I usually just reserve the leftover… no problem at all.
The double toned soup looks delish ,Eva.
LikeLike
Thank you kindly Angie. The only thing from the dinner that didn’t freeze was the panna cotta. Oh well.
LikeLike
I would have come, roasted and caramelised are my favourite anythings! c
LikeLike
Now that would be a blast! You’re always welcome!
LikeLike
I don’t have enough dinner parties to have been cancelled on, but I imagine, we would just eat like kings and queens ourselves and reserve the leftovers. I can relate to your friend having a terrible cold though. Mine started out as a cold for a few days – nothing big deal – now it’s just getting worse and worse. Ugh. And I can’t tell you how good soup (even beets) and stew sound to me right about now. So soothing! I hope you and JT enjoy your meal. 🙂
LikeLike
Poor you, Kristy, for some reason this cold lingers for a long time. JT got one in Europe and the cough just left a couple of weeks ago! Soup us definitely a cold cure; Nigella makes one that’s so delicious! I should blog about it!
LikeLike
It’s only happened once and it wasn’t a regret, she didn’t show up nor call and her mobile was turned off. What’s worse is that we’d discussed it the day before. She forgot and went to bed at 5pm. Who does that?? We ate and we had great leftovers. Life’s too short to stress and she’s still our friend.
LikeLike
I’ve never had a ‘forgotten’ dinner party; left overs are good.
LikeLike