Dickenson cooks up recipe for successful entertaining

By Maria Kegel

JAKARTA (JP): Canadian author Margaret H. Dickenson has lived in far-flung spots around the world but she felt right at home returning to Jakarta last week.

For it was here in Jakarta in 1996 that she fulfilled people's requests to share her stylish secrets of world-class entertaining and it changed her life forever. The fruit of her work was the award-winning cookbook From the Ambassador's Table: Blueprints to Creative Entertaining, a treasury of the extraordinary recipes she has developed over the years. It brims with a multitude of original ideas for food presentation, creative decorations for the table and a thorough no-fail guide to entertaining, which she drew from her experience hosting dignitaries during her years accompanying her husband on diplomatic postings.

The book won the acclamation of gourmet chefs around the world and captured the attention of judges at the prestigious 1998 World Cookbook Fair in Perigueux, France. Her selection for the award "Best Cookbook on Entertaining" from 40,000 other entries catapulted her into a demanding commitment of international TV and radio interviews, speaking engagements, formal appearances and demonstrations at gourmet food events.

Although she resides with her family in Ottawa, Canada, her heart remains in Jakarta; she spent four years here with her husband, Lawrence Dickenson, who served as the Canadian ambassador to Indonesia from 1992 to 1996.

"The last posting is the best posting," she said, referring to the 28 years her and her husband spent in Canadian foreign service in places such as Kuwait, Cairo, Belgrade, Vienna and Seoul. And Jakarta was one of the best places in the world, she said.

"It doesn't seem like we haven't been in Jakarta for several years. I feel I haven't left. But it's the women's haircuts that have changed so it confuses me and brings home the reality that indeed I have," Dickenson adds with a chuckle.

Her impressions of Indonesia are unforgettable.

"It's so culturally rich here. The depth of flavors was the main thing that influenced my cooking here. I miss the fresh vegetables and fruit, papaya in particular."

Her favorite Indonesian inspired recipe? Hands down its the sweet blackened chicken. "By far, it's my favorite and I serve it a lot in Canada."

She explained she was encouraged by people in the foreign service to write a book with technical recipes and because she "wanted a cookbook with good recipes for hors d'oeuvres, and have soups and salads that made a statement".

"I also wanted to include my recipes for those finishing touches to a meal, such as special coffees, painted sugar cubes as well as ginned dates."

Despite all the amazing success that has come in a short time, she is every bit the true gracious hostess whose sincere wish is to impart the knowledge she has acquired from her solid background in gourmet food and entertaining worldwide.

"I really want to encourage people to try these recipes and decoration tricks as my reward comes from people who are inspired," she said. And that sincere wish is reflected in her concern to keep the price of the book down by refusing author's fees. The book sells at two-thirds of the real cost and is available at Times Edition stores in Jakarta and Singapore, or on the Times Edition website.

Not only does the book boast the most tempting recipes with scrumptious illustrations which leap from the pages, but there are helpful menu planning tips and "blueprints," or strategic organizing guidelines allowing the hostess to be confident and in control of the event.

"These little formulas (blueprints) are the idea of the book. You have got to have formulas in life as it gives structure. If you don't know where you are going, you won't get there."

She maintains anyone can successfully adopt her entertainment blueprints, whether it's for one, two or even 300 people.

In Indonesia where most families have staff to help, people are used to not preparing the food. But Dickenson said it's nice for hosts to be involved.

"The host and hostess should put their stamp on something and make it personalized, such as in the decorations, place settings, or the food. People should focus on the homemade and the personal angle taken," she encouraged.

Some presentation secrets she shared included pureed soup, such as the mushroom cappuccino or the chilled mango, champagne peach or strawberry recipes, in Chinese thimble cups on a tray and using Chinese porcelain spoons to present hors d'oeuvres. Suggestions to put on the spoons include shredded lettuce or angelhair pasta as a base with options of chicken, shrimp or scallops, or try a small portion of beef carpaccio with a little mustard and a mushroom.

"Use your resources and creativity from leftovers in the fridge. Put just enough on the spoon for a mouthful."

Dickenson said the way to make that experience relaxing and enjoyable for guests was to spend the most time you can with them.

"People realized we're doing the entertaining in a very natural way. It's personalized and we don't look stressed because we're enjoying ourselves. At our home, it's a warm personal reception reflected all through the evening. Everyone feels like a VIP in our house."

The key to maximizing your time with guests, Dickenson says, is to know your resources.

"Focus on what's doable in terms of resources, preparation time and time allowed for the event.

She said the key was to think about how to get the best memorable experience from your resources available.

"You have to force yourself to be creative in terms of recipes, presentation, temperatures of food, and flavors as that's very important."

Fruit pastry blossoms, which is something she often makes in Canada, is an example of creating a memorable experience for guests by getting them to participate with food.

"You can fill them with anything you want, like whipped cream, fruit, nuts, mousse or compote. Everyone enjoys eating them because they're fun to eat, and people participate by scraping the chocolate stems and leaves off the plate."