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International Feast (For 12)
Sangria
A lighter version of the Spanish wine punch (Makes 12 four-ounce
servings)
1 bottle (1 liter) dry red wine
2 cups orange juice
¼ cup superfine sugar
¼ cup brandy
2 cups club soda, chilled
Lime slices for garnish (optional)
1) Combine the red wine, orange juice, sugar and brandy in a tall
pitcher, stir until the sugar dissolves. Chill for at least 2 hours
to blend the flavors.
2) At serving time, add the club soda and fill the pitcher with
ice cubes. Pour into stemmed glasses and float a lime slice in each
glass, if you wish.
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California Artichoke Platter
Use artichokes as edible dip containers. (Makes 12 servings)
3 large artichokes
Pimiento-Sour Cream Dip (recipe follows)
2 small yellow squash
1 bunch baby carrots
2 small zucchini
1 box (1 pint) cherry tomatoes
1 small cauliflower
1 pound asparagus
1) Cook the artichokes in salted boiling water in a large kettle
for 40 minutes, or until the leaves are easily pulled off; drain.
When cool enough to handle, remove artichokes with a teaspoon. Wrap
in a plastic bag and chill
2) Prepare the Pimiento-Sour Cream Dip and Tangy Tomato Dip and
chill.
3) Trim the yellow squash and cut into sticks. Pare the carrots,
then trim the zucchini and cut into sticks. Wash and hull the tomatoes.
Separate the cauliflower into flowerets and trim the asparagus.
Wrap the vegetables in plastic bags; chill.
4) To serve: Separate the leaves of one artichoke and chop the heart
into chunks. Insert a small glass container into the remaining 2
artichokes and spoon the Pimiento-Sour Cream Dip into one and the
Tangy Tomato Dip into the second.
5) Arrange the whole artichokes in a large serving dish and pile
the artichoke leaves, heart pieces and raw vegetables around them.
Note: Look for artichokes that are compact and bright green, with
few discolored leaves. Wash by immersing them, stem-end up, in a
deep bowl of lukewarm water. Shake them vigorously to dislodge any
dirt.
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Pimiento-Sour Cream Dip
Makes 1 ½ cups
1 container (8 ounces) dairy sour cream
¼ cup finely chopped, pared and seeded cucumber
2 tablespoons chopped parsley
2 tablespoons chopped pimiento
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground pepper
Combine the sour cream, cucumber, parsley, pimiento, dry mustard,
salt and pepper in a small bowl. Cover with plastic wrap and chill
for at least 2 hours.
Tangy Tomato Dip
Makes 1 ½ cups
1 bottle (10 ounces) chili sauce
1 tablespoon finely chopped chives
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Combine the chili sauce, chives, lemon juice and Worcestershire
sauce in a small bowl. Cover with plastic wrap and chill for 2 hours.
Chicken
And Peanut Kabobs
Skewers of peanut-encrusted chicken.
Makes 12 appetizer servings.
2 pounds boned chicken breasts
¼ cup (1/2 stick) butter or margarine
¼ cup prepared mustard
1 clove garlic, minced
1 teaspoon salt
1 cup chopped unsalted peanuts
1) cut the chicken into 48 cubes. Thread 4 chicken cubes on each
of 12 skewers. Lay the skewers on wax paper.
2) Melt the butter or margarine in a small saucepan; remove from
the heat. Add the mustard and stir until smooth with a wire whip;
stir in the garlic and salt (if the sauce is very thick, add 1 teaspoon
of water). Brush the sauce on both sides of the chicken, then roll
the chicken in the chopped peanuts, coating evenly.
3) Cover the skewers with plastic wrap; refrigerate until serving
time.
4) Preheat the broiler to moderate.
5) Broil the skewers, 4 inches from the heat, for 10 to 15 minutes,
turning occasionally or until the chicken is golden.
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Striped Oriental Salad
A salad of Oriental vegetables and crisp bacon curls, served with
a soy vinaigrette.
Makes 12 servings
2 heads Boston lettuce
1 pound sliced bacon
2 heads broccoli
¾ pound fresh snow pea pods, trimmed or 2 packages (6 ounces each)
frozen snow pea pods, thawed
1 pound fresh bean sprouts or’ 1 can (16 ounces) bean sprouts, rinsed
and drained
1 can (5 ounces) waster chestnuts, drained and sliced
Oriental Dressing (recipes follows)
1) Wash the lettuce heads and dry thoroughly. Beak one lettuce head
into bite-size pieces. Keep the remaining leaves whole. Wrap in
separate plastic bags and refrigerate.
2) Halve the bacon slices, crosswise. Brown, a part at a time, in
a large skillet, just until they begin to crisp, roll up with 2
forks and continue frying, turning the rolls with a fork until cooked.
Drain on paper toweling. Cover with plastic wrap; chill.
3) Trim the broccoli and cut into small flowerets (save the stems
for another use, such as soup). Drop the flowerets into boiling
salted water; cook for 3 to 5 minutes, or until barely tender. Refresh
in a colander under cold running water. Drain well; place in a plastic
bag and refrigerate.
4) Drop the fresh snow pea pods into the boiling water; cook for
1 minute, or until barely tender. Refresh in the colander under
cold running water, drain, wrap and refrigerate. Or, drain the frozen
pea pods on paper toweling; place in a plastic bag and refrigerate.
5) At servings time, line a large salad bowl with the whole lettuce
leaves; spread the bite-size lettuce pieces on the bottom. Top with
rows of the bean sprouts, broccoli, bacon and snow pea pods mixed
with sliced water chestnuts. Serve with the Oriental Dressing.
Oriental Dressing: (Makes about 1 cup)
Place ½ cup of vegetable oil, ¼ cup of wine vinegar, 3 tablespoons
of soy sauce, ¼ teaspoon of garlic powder, a dash of dry Sherry,
a few drips of liquid red-pepper seasoning and a few drops of sesame
oil (optional) in a screw-top jar. Cover tightly and shake until
very well blended.
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Cuban-Style Pork
Marinate a pork loin in garlic vinaigrette for extra flavor.
Roast at 325 degrees for 3 hours
Makes 12 servings
1 center-cut pork loin (about 7 pounds)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon leaf oregano, crumbled
6 cloves garlic, chopped
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1 tablespoon white vinegar
Rice Pilaf (recipe follows)
Peas a la Francaise
1) Have your butcher cut the pork loin from the bones in one piece
(Save the bones to barbecue or make into a soup.)
2) Prick the pork loin with a 2-tined fork.
3) Combine the salt, pepper, oregano, garlic, oil, lemon juice and
vinegar in a large plastic bag; add the pork loin. Close the bag
securely and turn the meat to coat with the marinade. Place in a
shallow pan and refrigerate at least 8 hours, or overnight, turning
several times.
4) Preheat the oven to moderate (325 degrees). Place the pork loin
in a shallow roasting pan, pour part of the marinade over. Insert
a meat thermometer, if using, near the center of the roast.
5) Roast in the preheated moderate oven (325 degrees) for 3 hours,
or until the thermometer registers 170 degrees.
6) Place the roast on a wooden carving board and cover with aluminum
foil to keep warm. Allow to “rest” for 20 minutes cut into thin
slices.
7) Line a large serving platter with Rice Pilaf, then arrange the
pork slices to overlap on the top and ring with the Peas a la Francaise
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Rice Pilaf
Bake at 325 degrees for 1 hour, 30 minutes (Makes 12 servings)
3 cups raw long-grain rice ¼ cup vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
8 cups boiling water
8 envelopes or teaspoons instant chicken broth
1 cup sliced natural almonds
1 cup golden raisins
1) Preheat the oven to moderate (325 degrees).
2) Toast the rice in the oil in a large kettle until golden; push
to one side. Saute the onion and garlic until soft in the same kettle.
3) Stir in the boiling water and instant chicken broth; bring to
boiling. Pour the mixture into a 16-cup casserole and cover.
4) Bake in the preheated moderate oven (325 degrees) for 1 hour,
30 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the almonds and raisins into the rice with a fork.
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Peas A La Francaise
The French add lettuce to their peas before cooking them. (Makes
12 servings)
2 bags (1 pound each) frozen peas
3 tablespoons butter or margarine
2 teaspoons sugar
1 teaspoon salt
¼ teaspoon pepper
2 outer iceberg lettuce leaves
2 whole pimientos, diced
1) Combine the peas, butter or margarine, sugar, salt and pepper
in a large saucepan. Top with the lettuce leaves and cover the pan.
2) Bring to boiling over low heat, then shake the pan, but do not
uncover. Simmer for 5 minutes. Remove the lettuce leaves and discard.
Toss in the diced pimientos.
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Navy Bean Picadillo
Inspired by the Mexican beef stew, this dish is enlivened with raisins
and olives.
Makes 12 servings
1 pound dry navy beans
6 cups water
1 pound kielbasa, or Polish sausage (about 1 pound)
½ cup olive or vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
½ pound beef chuck, cut into strips
1 cup chopped celery
1 can (28 ounces) peeled whole tomatoes
1 ½ cup dry white wine
½ cup raisins
½ cup raisins
½ cup sliced stuffed green olives
Dash cayenne pepper
2 teaspoons salt, or to taste
1) Place the beans in a large saucepan with the water. Bring to
boiling; boil for 2 minutes, then remove from the heat. Cover the
pan and allow to stand for 1 hour.
2) Score the kielbasa and brown in the oil in a large kettle; remove
and reserve. Brown the onion and garlic in the pan drippings until
soft. Add the beef and stir until the beef loses its pink color;
add the celery and sauté for 2 minutes.
3) Add the tomatoes, wine, raisins, olives and cayenne pepper. Bring
to boiling. Add the beans along with the cooking water and the kielbasa
to the kettle, pushing the sausage ring under the cooking liquid,
cover the kettle.
4) Simmer for 2 hours, or until the beans are tender. Taste and
add salt, if needed. Ladle into a heated tureen. Cut the kielbasa
into pieces, as portions are served.
Make-ahead Note: For an even more flavorful dish, make a day ahead.
Cool, then refrigerate. Heat just before serving.
This dish is really so satisfying and hearty you can serve it by
itself on one of the busy evening before Christmas. Just add a crisp
salad and crusty bread.
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Gouda Muffins
If you can’t find Dutch Gouda or Edam, substitute Gruyere or Jarlsberg
cheese.
Bake at 425 degrees for 20 to 25 minutes. Makes 1 dozen
3 tablespoons vegetable shortening
2 cups sifted all-purpose flour
1 tablespoon sugar
½ teaspoon dry mustard powder
½ teaspoon salt
¼ teaspoon cayenne pepper
½ cup grated Gouda or Edam cheese (2 ounces)
1 cup milk
1 egg beaten
1) Preheat the oven to very hot (425 degrees). Grease twelve 2-inch
muffin-pan cups.
2) Melt the shortening in a small saucepan; cool slightly.
3) Sift together the flour, baking powder, sugar, mustard powder,
salt and cayenne pepper into a medium-size bowl; stir in the cheese.
4) Combine the milk, egg and melted shortening, then add all at
once to the flour mixture, stirring only until just moistened. Do
not overmix.
5) Drop the batter into the prepared muffin-pan cups, filling 2/3
full.
6) Bake in the preheated very hot oven (425 degrees) for 20 to 25
minutes, or until golden brown.
7) Cool in the muffin-pan cups on a wire rack for 15 minutes. Unmold.
Serve warm, or cool completely.
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Pizza Breads
The tangy taste of pizza in compact loaves. Bake at 400 degrees
for 35 minutes.
Makes 8 small loaves
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 large onion, chopped (1 cup)
1 teaspoon leaf oregano, crumbled
¼ teaspoon garlic powder
½ cup (1 stick) butter or margarine
2 cups milk
2 eggs, beaten
1 package (4 ounces) sliced pepperoni, chopped
1 package (4 ounces) shredded mozzarella (1 cup)
1) Preheat the oven to hot (400 degrees). Grease eight 3x5x1 ½-inch
loaf pans.
2) Sift the flour, baking powder and salt into a large bowl; make
a well in the center.
3) Saute the onion with the oregano and garlic powder in the butter
or margarine in a medium-size saucepan for 5 minutes, or until the
onion is soft; cool slightly. Add the milk, then the eggs.
4) Add the liquid all at once to the dry ingredients. Toss in the
pepperoni and cheese. Stir lightly, just until the liquid is absorbed
– the batter will be lumpy.
5) Spoon the batter into the loaf pans, dividing evenly and smoothing
the tops.
6) Bake in the preheated hot oven (400 degrees) for 35 minutes,
or until a wooden skewer inserted in the center comes out clean.
Let cool in the pans on a wire rack for 15 minutes, then loosen
around the edges with a long, sharp knife. Invert onto the wire
rack and serve warm.
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Buche De Noel
The Yule log of Christmas past is recreated with a chocolate jelly
roll coated with a rich frosting to resemble the tree’s bark. Mushroom
Meringues are the classic garnish.
Bake at 375 degrees for 12 minutes
Makes 12 servings
1 cup unsifted cake flour
¼ cup cocoa powder (not a mix)
1 teaspoon baking powder
¼ teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
10X (confectioners’ powdered) sugar
Coffee Cream Filling (recipe follows)
1) Preheat the oven to moderate (375 degrees)
2) Grease a 15 x 10 x 1 inch jelly-roll pan, then line with wax
paper and grease again.
3) Sift the flour, cocoa, baking powder and salt onto wax paper.
4) Beat the eggs until thick and creamy in a small bowl with an
electric mixer at high speed. Beat in the granulated sugar, 1 tablespoon
at a time, beating all the time until the mixture is very thick.
Stir in the water and vanilla; fold in the flour mixture. Spread
the batter evenly in the pan.
5) Bake in the preheated moderate oven (375 degrees) for 12 minutes,
or until the center springs back when lightly pressed with the fingertip.
6) Loosen around the edges of the pan with a sharp knife, then invert
the pan onto a clean towel dusted with 10X sugar; peel off the wax
paper. Starting at a long side, roll up the cake, jelly-roll fashion;
wrap in the towel and cool completely.
7) Unroll the cake carefully. Spread with the Coffee Cream Filling,
re-roll.
8) Cut a ½-inch-thick slice from one end of the cake roll. Remove
the inner coil and reshape tightly to form a “knot” onto the side.
Sprinkle the ends of the roll with chopped pistachio nuts. Chill
until serving time. Decorate the plate with the Mushroom Meringues.
Cut crosswise into slices.
Coffee Cream Filling: Makes 2 cups. Combine 1 cup of heavy cream,
1 tablespoon of instant coffee powder and ½ cup of 10X (confectioners’
powdered) sugar in a medium-size bowl. Beat until stiff with an
electric mixer at medium speed.
Chocolate Butter Frosting: Makes enough to frost a jelly roll. Melt
¼ cup (1/2 stick) of butter or margarine and 2 squares of unsweetened
chocolate in a small saucepan; cool slightly. Add 2 cups of 10X
(confectioners’ powdered) sugar, ¼ cup of milk and ½ teaspoon of
vanilla. Beat with a wire whip until the frosting is smooth.
Mushroom Meringues
Bake at 250 degrees for 30 minutes. Makes 2 dozen
2 egg whites
1/8 teaspoon cream of tartar
½ teaspoon almond extract 2/3 cup sugar
¼ cup semisweet chocolate pieces
Cocoa powder for garnish (optional)
1) Grease 2 large cookie sheets; flour lightly, tapping out any
excess. Preheat the oven to slow (250 degrees).
2) Beat the egg whites, cream of tartar and almond extract until
foamy white and doubled in volume in a small bowl with an electric
mixer at high speed.
3) Sprinkle in the sugar, 1 tablespoon at a time, beating until
the sugar dissolves completely and the meringue stands in firm peaks
when the beaters are lifted.
4) Fit a pastry bag with a #10 plain tip: spoon the meringue into
the bag.
5) To make mushroom caps, press out the meringue in 1 ½-inch rounds;
smooth the top of each, if needed, with a knife, but do not flatten.
6) To make stems, hold the pastry bag upright, then press out the
meringue, pulling straight up on the bag for 1 ½ inches.
7) Bake in the preheated slow oven (250 degrees) for 30 minutes,
or until firm but not brown. Let stand for several minutes on the
cookie sheets. Loosen carefully with a small knife; remove to wire
racks with a spatula and cool completely.
8) Melt the chocolate in a cup placed in a small skillet or hot
water.
9) Working carefully, make a small hollow in the underside of each
cap. Add a dab of the melted chocolate and press a stem into the
hollow. Let stand until the chocolate is firm.
10) Sprinkle the tops of the mushrooms with the cocoa powder, if
you
wish. Store in a tightly covered container in a dry place.
Perfect Meringues
1) Separate eggs while they’re cold, but allow the egg whites to
come to room temperature before beating.
2) Drop egg whites into a clean, grease-free bowl, making sure no
particles of egg yolk fall in. (If they do, remove all traces with
a piece of eggshell.)
3) Beat egg whites until foamy before adding sugar, a little at
a time, so the sugar granules can dissolve instantly.
4) After all the sugar has been added, beat the meringue only until
it forms stiff peaks.
5) After baking meringues, let them stand in the turned off oven,
with the door slightly ajar, for 5 minutes. Remove from the oven.
Cool on cookie sheets, away from drafts, then remove from the sheets.
Marlborough Pie
An English-style apple-custard pie
Bake at 400 degrees for 10 minutes, then at 325 degrees for 40 minutes.
Makes one 10-inch pie.
1 package piecrust mix
1 jar (1 pound) applesauce
¾ cup firmly packed brown sugar
Grated rind and juice of 1 lemon
½ teaspoon grated nutmeg
4 eggs, beaten
1 cup light cream
Red apple slices for garnish
1) Preheat the oven to hot (400 degrees)
2) Prepare the piecrust mix, following the label directions. Roll
out to a 13-inch round on a lightly floured pastry cloth or board.
Fit into a 10-inch pie plate and trim the edge to ½ inch; turn the
pastry under and flute to make a stand-up edge. Refrigerate while
make the apple-custard filling.
3) Combine the applesauce, brown sugar, rind and juice of the lemon
and the nutmeg in a large bowl. Stir in the eggs and cream until
well blended. Pour into the prepared pastry shell.
4) Bake in the preheated hot oven (400 degrees) for 10 minutes;
reduce the oven temperature to slow (325 degrees); bake for 40 minutes
longer, or until the top is golden and the filling starts to firm
up. Cool in the pan on a wire rack. Serve at room temperature, garnished
with the slices of apple. Serve with a dollop of brandy-flavored
whipped cream and a sprinkling of ground nutmeg, if you wish.
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Spiced Cappuccino
This shortcut recipe is made with instant espresso powder.
Makes 12 servings.
3 three-inch pieces stick cinnamon
12 whole cloves
½ cup instant espresso coffee
6 cups boiling water
½ cup sugar
3 cups half and half cream, warmed
2 cups (1 pint) heavy cream
Ground nutmeg
1) Tie the cinnamon sticks and cloves in cheesecloth; drop into
a large saucepan. Add the instant espresso coffee and boiling water;
cover and steep for 5 minutes.
2) Remove the spice bag. Stir in the sugar and half and half; continue
stirring until the sugar dissolves.
3) Beat the cream in a medium bowl with an electric mixer at high
speed until soft peaks form.
4) Serve the cappuccino in warmed mugs or stemmed glasses. Top each
serving with a spoonful of whipped cream; sprinkle with ground nutmeg.
Make-ahead Note: Prepared the spiced espresso mixture with 1 cup
of the water; remove the spice bag and stir in the sugar until it
dissolves; set aside. At serving time, add the remaining water and
the half and half, then top with the whipped cream and nutmeg.
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