#NationalDinnerPartyDay
Buckle up buttercup!
Grab your cowboy boots & feel the salt in your hair because we’re heading out west for a sun-kissed soiree inspired by the aesthetic obsession of the year: coastal cowgirl.
For Hauste’s 2nd annual National Dinner Party Day, we’re party planning in real-time on Instagram as we lead up to the big day – invitation templates, decor inspo, coastal-inspired menu, and reminders on how & when to get it all done included! Whether your loved ones make it to your table or curate their own simultaneous celebration across the nation, #HostWithHauste this holiday! This year, we’re inviting you to party plan your own Out West Fest along with us & add some howdy to your hauste courtesy of eyelet textures, effortless curations & ranch waters to last all night.
*In lieu of Easter, we’ll be observing our superbowl of all holidays on April 14th so download our exclusive, Out West Fest A La Carte kit & e-vite your best cowgirls & boys to the event of the year – hosted by the coastal hauste with the most.
So, why should you have a dinner party on April 9th?
Dinner parties not only foster connection and meaningful moments, but they also align with a low-waste lifestyle! #NationalDinnerPartyDay was founded to contribute to Global Citizen’s mission of #ADayWithoutWaste
"As Americans we produce 25% of the world's waste, even though we count for less than 5% of the global population. When you buy food locally, and thoughtfully prepare an awe-inspiring meal, you are the change that reduces this thoughtless, insane waste! And most likely, while doing it, you will have a wonderful time!" @huffpost
To honor the mission of Global Citizen & #NationalDinnerPartyDay we'll be taking you along as we plan, prep, cook, & hauste - in hopes that you will #HostWithHauste!
Follow along live on Instagram Stories – @hauste
Get In The Moodboard
coastal california meets cowgirl chic – the theme of the summer
Set the Mood
Here is our Spotify playlist! We’ll be listening to it all day
Shop the Look
Here are some of our tablescape & outfit finds to help set the scene
The Extra’s
Along with the curating the menu we’ve designed invitations, a printed menu, and place cards! You can access the Canva templates via the link below!
On the Menu
Serves 8
-
– 4 ripe peaches
– 4 ears sweet corn
– Large handful of fresh basil
– 1 jalapeno, finely diced
– ½ small red onion, finely diced
– 2 tsp honey
– 4 tablespoons olive oil
– salt & pepper to taste
– 2 lb. burrata cheese drained and patted dry
– Sliced baguette for serving
– Juice from one lime
Preheat grill (or grill pan) to high and heat. Add corn and cook, turning often, until charred all over, about 10 minutes.
Dice fresh peaches and cut kernels off charred corn and add to a medium bowl.
Finely dice jalapeno and red onion and add to same bowl
Stack and roll fresh basil leaves and julienne, creating ribbons. Add to bowl.
Pour in olive oil, lime juice, honey, salt, and pepper and stir to coat.
Place burrata onto serving platter and top with salad. Garnish with more basil, flaky salt and pepper. Serve with sliced baguette.
-
Shrimp
– 1½ lb shrimp, peeled and deveined, tails removed
– salt & pepper
– 1 tbsp extra-virgin olive oil
– 1 tbsp unsalted butter
– 2 cloves garlic, minced
Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.
Add the garlic and stir for 10 seconds. Add the shrimp and sauté on until cooked through and lightly browned on both sides, about 4 minutes. Remove from heat and set aside.
Steak
– 2 lb flank steak
– 1 tbsp extra-virgin olive oil
– ½ tsp salt
– ½ tsp pepper
Season the beef with olive oil, salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Sear the beef about 4 minutes each side for medium-rare.
Remove from the pan and let sit for 10 minutes before slicing.
-
Chimichurri Crema
– ½ cup sour cream
– 3 tsp extra-virgin olive oil
– 1 tsp red wine vinegar
– 1 tsp minced shallot
– 1 tsp lime juice
– 1 tsp diced jalapeno
– 1 tbsp fresh cilantro, chopped
– 1 tbsp fresh parsley, chopped
– 1 tbsp fresh oregano, chopped
In a medium bowl whisk together the sour cream, olive oil, red wine vinegar, shallot and lime juice until all ingredients are completely incorporated.
Add the cilantro, parsley and oregano and whisk to combine. Cover and refrigerate until ready to use.
Cilantro Lime Slaw
– ½ cup oil
– 1 cup chopped green onions
– 1 cup cilantro leaves
– 4 cloves garlic
– 1 teaspoon salt
– juice of 3 limes
– 1 cup sour cream
– ½ cup water (if needed, to thin sauce)
– 4–6 cups shredded green cabbage
Pulse all the sauce ingredients (everything minus the cabbage) in a food processor or blender until mostly smooth. Add water if needed to thin.
Toss the sauce with the cabbage.
Cotija
Thinly Sliced Radish
Micro Greens
Lime Wedges
-
Potato Salad
– 2-2.5 lbs. baby red potatoes, boiled and diced
– 4 ears of corn, grilled
– 3 poblano peppers, grilled & diced
– 3/4 cup green onion, sliced
– ½ cup cilantro, chopped
– 3/4 cup cotija cheese, crumbled (plus more for serving)
Dressing
– 3/4 cup sour cream
– ½ cup mayo
– 3 tbsp lime juice
– 1 tsp salt
– 1 tsp chili powder
– 1 tsp Black pepper
Boil potatoes for 10-15 minutes (or until tender). Dice once cooled.
Grill your corn and poblanos (just to get a little color)
Transfer the poblanos to a Ziplock bag or bowl with plastic wrap over top to help loosen the skins. Let them steam for 5-10 minutes, then peel the skins off.
Cut the kernels off the cob, and dice up the poblanos.
Add potatoes, corn, poblanos, green onion, cilantro, and cotija to a large bowl.
In a separate bowl, whisk together sour cream, mayo, lime juice, chili powder, salt and pepper.
Toss together and top with more cotija and a dash of chili powder!
-
Recipe from Cooking LSL
For the crust:
– 1½ cups graham cracker crumbs
– 3 tbsp melted butter
For the cheesecake layer:
– 2 8 oz packages cream cheese, softened
– ½ cup sugar
– 1 tbsp flour
– 2 large eggs at room temperature
– 2/3 cup sour cream
– ½ tsp vanilla extract
– 1 tsp blood orange zest
For the blood orange gelee layer:
– 1/4 cup blood orange juice, about 3 small blood oranges
– juice from 1 lime
– 3 tbsp sugar
– 4 tbsp water
– 1 ½ tsp powdered gelatin
– 9 candied blood orange slices (optional)
For the crust:
Preheat oven to 325 F. Line a 8x8 inch baking dish with parchment paper.
In a bowl, combine cookie crumbs and melted butter. Press mixture to the bottom of the baking dish. Bake crust for 8 minutes, then cool completely.
Reduce oven temperature to 300F.
For the cheesecake layer:
In the bowl of a stand mixer, fitted with paddle attachment beat cream cheese for 3 minutes. Scrape the sides of the bowl. Add sugar and flour and beat for 2 more minutes. Scrape down the sides of the bowl.
Add eggs one at a time, beating to incorporate after each addition.
Add sour cream and mix until just combined. Add vanilla and orange zest and mix to combine.
Pour batter over the cooled crust and bake for 50 minutes, until the top is set and starting to lightly brown.
Turn the oven off and let the cheesecake cool down for 20 minutes inside. Remove from the oven and cool at room temperature, then refrigerate for at least 1 hour, before you add the gelee layer.
For the blood orange gelee:
In a small saucepan combine blood orange juice, lime juice, sugar and water. Bring to a boil, then reduce heat to medium-low and cook for 5 minutes. Remove from heat.
Sprinkle gelatin over 1 tbsp cold water. Let it sit for 3-4 minutes, then warm up over a double boiler or in the microwave until it turns liquid.
Add gelatin to the blood orange mixture. Pour over the cheesecake layer and add blood orange slices on top.
Refrigerate for 2 more hours.
Slice into squares and serve.
-
We recommend doubling this!
– 1 can frozen limeade (save & use can as a measuring cup!)
– 1 can of water
– 1 can of blanco tequila
– 1 can of sprite (or any lemon/lime soda)
– 1 corona
– grand marnier to float (optional)
Add all ingredients to a large pitcher & mix! Pour over ice and float with a splash of grand mariner.
-
Serves 1
– 1 oz tequila
– ½ oz lime juice
– ½ oz simple syrup
– 3 oz Champagne
– Tajin rim
Combine tequila, syrup, and lime juice in a cocktail shaker filled with ice. (We recommend batch making this first mixture and and then shake when ready to serve!) Shake vigorously and strain into a tajin rimmed coupe glass. Top with Champagne!
