Autumn dinner party - recipe recommendations?

[KeithLeMonde]

Got a posh dinner to cook in a few weeks and am stumped for ideas. I am a decent cook but need something foolproof. Can any kind MN-ers recommend some tried and tested recipes please?

...Roast Pork with Fruit Stuffing & Mustard Sauce.Jill.

...With Golden Crusted Brussels Sprouts...Jill

...With James Beard Big Pot potatoes...20 Minutes and it's done.Jill.

Who's Jill?

Mediterranean veg tartlet starter?

...Bread and Butter Pudding with Whiskey-Soaked Raisens.Jill

...Bon Appetit. Jill.

Dear "Iki". Jill. =. Caterer.

Clearly the night nurse I took earlier is kicking in!

...Clearly my Happy Hour Drinks are making me...Starved....J.

Thanks Japple (Jill?). Can you point me in the direction of some decent recipes for these please?

I've googled James Beard but couldn't find a reference to the potatoes you mentioned.

Roast Pork with Fruit Stuffing & Mustard Sauce-Take 1,4-bone,center cut pork Rib Roast,bones "frenched" and roast trimmed...using a long,slender knife,cut out a 3/4 inch diameter,horizontal tunnel through center of pork.Chop up the carved-out meat & reserve. (preheat oven to 350*).Using handle of a wooden spoon firmly pack 8 whole,dried Apricots & 8 whole,pitted Prunes into the tunnel.Place Roast on a rack in a roasting pan...rub 1 T.veg.oil on the meat.
Sprinkle roast with 1/2 teasp.Marjoram,salt and pepper. Scatter-(Cut Coarsely),1 large Onion,3 large Carrots,6 Garlic Cloves & chopped meat around the Rack in the pan.Drizzle vegetables with 1 T.oil,and 1 tsp.Marjoram.
Roast Pork for about 1 hr.and 25 minutes-until Instant-Read thermometer shows 150 degrees-in the thickest part of meat.Place onto Cutting Board,Tent with foil to keep warm.
Mustard Sauce-(in bowl)Put 1 and1/2 T.soft Butter and 1 and 1/2 T All-purpose Flour,1 T.Dijon Mustard,1 T.Coarse Dijon Mustard.Blend well.Place your
Roasting pan across 2-burners,on Med heat-Add 1 and 1/2 cups of Chicken Broth,& 1/2 Cup Dry,White Wine.Cook and Scrape pan for 3 minutes.
Strain liqued into small saucepan,skim fat.Bring to a boil,whisk in Mustard Mixture-Simmer 3 minutes,Whisking-add salt & pepper to taste.Thicken slightly.
Cut the Pork between the Ribs-Serve the Sauce with the meat.Drink a Riesling with your Main Dish.Jill.

James Beard Skillet Potatoes-Take your Biggest skillet,Pam it.Melt 1/2 stick of Butter(gently).Have ready-4-5 medium-sized potatoes (sliced).Pour them into the skillet,spread them out evenly.Add Salt & Pepper.Place the remaining butter,cut up,evenly across the potatoes.
Put the skillet Lid on-Cook on Simmer for about 20 minutes.Taste to see if more Salt is necessary.Jill.

Golden Crusted Brussels Sprouts-24 small Brussels Sprouts,1 T.Extra-Virgin Olive Oil plus more for rubbing,Fine-Grain Sea Salt & freshly ground Black Pepper,1/4 cup of Grated Cheese of your choice.
Wash the sprout well,Trim the stem ends,remove raggy leaves.Cut in half from the stem Top,rub the cut sides with Olive Oil gently.
On medium heat (Not too Hot) place 1 T. Olive Oil,in your biggest skillet.Lay the sprouts-cut side Down, sprinkle with a few pinches of the Salt...Cover and Cook for about 5 minutes.Take a bite of sprout,(they should be very lightly Browned), if not quite ready,cook for a little longer.
Once,Just tender,take off the Lid,turn Up the heat-Cook until the Flat sides are deep brown and Carmelized.Flip them over to get some browing on the rounded side.Put a few Grinds of Pepper on them.Season with more Salt and sprinkle your Cheese all over them.Cook a bit longer to soften cheese-lower heat if necessary.
They are Ready. Do Not re-warm them...or make them Wait too long.

         Make this recipe just Before you are to Serve Dinner.       Jill.

Bread & Butter Pudding with Whiskey Soaked Raisens-
1 loaf of high-quality Bread with crusts left on.
40g softened butter
2. T. Whiskey
50 g of pitted Prunes,each cut into 4 pieces
50 g of raisens
50 g dried apricots,each cut into 4 pieces
40 g whole candied peel,chopped
Zest of 1 Lemon,removed with a Zester
Zest of 1 small Orange,removed with a Zester
275 ml Whole Milk
65 ml Double Cream
-3 Hours before you start-soak the Raisens in the Whiskey in a small bowl.
Preheat oven to Gas Mark 4,350 F,180 C.
Butter the Bread Generously on 1- side only,cut each slice into 4.
Mix in the Prunes,apricots,peel,zests and raisens...Plus the remaining
Whiskey in a bowl.
-Place everything in a Buttered dish.
Whisk-Milk,Cream,3 large Eggs,75 g of golden Caster Sugar.Pour the
Mixture all over the Pudding.
Press everything Down,dust very lightly with nutmeg and more Sugar.
Place on the High Shelf of the oven-bake for 40 minutes.

Until surface is Golden. Jill.

Dear "KLM"
Happy Eating. Hope this helps.

Jill.

Unmediated brain now sees this clearly!

This seven hour lamb is easy and delicious.

And old fashioned but unbeatable profiteroles are always a winner.

I'm keen on no starters but nibbles with aperitifs instead (olives, crisps, chorizo etc).

Finished off with a fab cheeseboard and port.