Holiday drop-in. (Fast & Easy).SHARING FOOD, DRINK, AND HOSPITALITY with friends, neighbors, co-workers, and even new acquaintances is a holiday tradition for many of us--and one of the most enjoyable--whether we are hosts or guests. Drop-in drop-in n. 1. One who casually drops in, as to visit or obtain an appointment. 2. An informal social event. adj. Provided for short-term use: a drop-in center for runaways. entertaining, because people come and go, provides us with the opportunity to entertain a larger number of guests in an afternoon or evening than we could accommodate at a sit-down sit-down n. 1. A work stoppage in which the workers refuse to leave their place of employment until their demands are considered or met. Also called sit-down strike. 2. dinner or even a buffet A buffet is a meal serving system where patrons serve themselves. It is a popular method of feeding large numbers of people with minimal staff. The term is also used to describe a sideboard, an antique form of furniture which was sometimes used to offer the dishes of a buffet meal . It also gives our guests--and us--the chance to mingle and enjoy many conversations instead of just a few. As a vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. , I want the foods and beverages I serve to be consistent with my habits and beliefs. Fortunately, this is easy because there are countless options available--so many, in fact, that the problem (if this could ever be considered a problem) is deciding which to include and which to consider for another time. Before you head for the natural foods store or the supermarket, begin with a menu. Decide what you'd you'd 1. Contraction of you had. 2. Contraction of you would. you'd you had or you would you'd have ~would like to serve, what you have room for, and what fits into your budget. Try to include something sweet and something savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. , something hot, something cold, and something at room temperature. Textures matter, too, from the crunch (1) To process data. See number crunching. (2) To compress data. See data compression. 1. (jargon) crunch - To process, usually in a time-consuming or complicated way. of raw vegetables, chips, and nuts to the softness of sandwiches or cooked marinated vegetables. Finger foods are ideal for a drop-in. They're they're Contraction of they are. they're be easy for guests to handle, require no utensils, and are less complicated all around. Foods can be arranged on a dining room table, sideboard, or even an uncluttered kitchen counter, if space is limited. Another option is to arrange food in several different places. This encourages guests to circulate cir·cu·late v. cir·cu·lat·ed, cir·cu·lat·ing, cir·cu·lates v.intr. 1. To move in or flow through a circle or circuit: blood circulating through the body. 2. and to engage in conversations with a greater number of other guests. Whatever foods you serve, they should be displayed so that they look plentiful plen·ti·ful adj. 1. Existing in great quantity or ample supply. 2. Providing or producing an abundance: a plentiful harvest. . If you have a choice between arranging small sandwiches spaciously spa·cious adj. 1. Generous or large in area or extent; roomy. 2. Vast in range or scope: a spacious view. on a large platter One of the disks in a hard disk drive. Each platter provides a top and bottom recording surface. There may be only one or several platters in a drive with each platter having its own pair of read/write heads. See magnetic disk. or piling them artfully on a smaller one, choose the smaller. The food looks more appetizing if you put out only part of each item at a time. Replenishing platters, bowls, and baskets as needed as needed prn. See prn order. keeps food looking fresh, instead of picked over, as guests come and go. A seasonal centerpiece adds to the festivity of the table--greenery and pine cones pine cone Noun the woody seed case of a pine tree pine cone n → piña pine cone n → pomme f de pin , for instance, or flowers (fresh or dried) in holiday colors make beautiful center-pieces. So does an arrangement of washed fresh fruit, especially if you encourage guests to help themselves. Loving preparation of home-cooked dishes can add to the pleasure of entertaining. But if time is short and you have less time to cook than you'd like, there's lots of help available. Many excellent foods can be bought ready-made ready-made Everyday object selected and designated as art. The name was coined by Marcel Duchamp, whose first ready-mades included a snow shovel that he picked up on a snowy day in New York, and a wheel mounted on a stool (1913). straight off the shelves or in the deli department of supermarkets and natural foods stores--whole grain breads, bite-sized rice cakes, nuts, hummus hum·mus also hum·us or hom·mos n. A smooth thick mixture of mashed chickpeas, tahini, oil, lemon juice, and garlic, used especially as a dip for pita. in a wide variety of flavors, salsas Salsas is a Portuguese parish in the district of Bragança. The population in 2001 is 424, its density is 16.5/km² and the area is 25.76 km². , dips, chips, salads, party mixes, and cookies, for example. Read labels to find which ones fit into your diet. Even if you buy most of what you serve already prepared because of time constraints In law, time constraints are placed on certain actions and filings in the interest of speedy justice, and additionally to prevent the evasion of the ends of justice by waiting until a matter is moot. , you can still create a homemade home·made adj. 1. Made or prepared in the home: homemade pie. 2. Made by oneself. 3. Crudely or simply made. Adj. 1. touch with a platter of raw vegetables that you cut up yourself, a homemade sandwich Sandwich, city, Canada Sandwich, Ont., Canada, part (since 1935) of the city of Windsor. Sandwich, town, England Sandwich, town (1991 pop. 4,184), Kent, SE England, on the Stour River. spread, or a batch of cookies. It's it's 1. Contraction of it is. 2. Contraction of it has. See Usage Note at its. it's it is or it has it's be ~have good to remember, too, that it isn't is·n't Contraction of is not. isn't is not isn't be just the food or how we present it that helps our guests to have a good time. The most important ingredients are our welcoming attitudes and our joy in having guests in our homes. HOT SPICED APPLE JUICE WITH CINNAMON AND CLOVES (Serves 6) This fragrant beverage is just right for holiday entertaining. The recipe can easily be doubled or tripled, if desired. 6 cups apple juice 2/3 to 1 cup fresh lemon juice 2 teaspoons whole cloves 8 inches of stick cinnamon (does not need to be all one piece) Put the apple juice, lemon juice, cloves, and cinnamon in a 3-quart saucepan. Bring to a simmer (do not boil). Allow to simmer for 5 to 10 minutes. Reduce heat and keep warm. Just before serving, remove cloves and cinnamon. Serve warm, ladled into cups or mugs. Total calories per serving: 119 Fat: < 1 gram Carbohydrates: 32 grams Protein: < 1 gram Sodium: 11 milligrams Fiber: <1 gram CHILLED MARINATED VEGETABLES (Serves about 12) The flavors are well balanced and the vegetables, because they are cooked only until they are tender-crisp, still have some bite to them. 4 cups chunked peeled carrots Water 3/4 teaspoon salt, divided 4 cups bite-size cauliflower florets 4 cups bite-size broccoli florets 1/4 teaspoon black pepper 1/4 teaspoon dried thyme bares 1 teaspoon dried basil leaves 1/2 teaspoon dried savory leaves 1/2 teaspoon dried tarragon leaves 1 Tablespoon vegan granulated sweetener 1/2 cup canola oil 1/2 cup seasoned rice wine vinegar Put the carrot chunks, 1/2 cup water, and 1/4 teaspoon salt in a 4-quart stockpot. Cover and steam carrots over medium-low heat until they are somewhat tender. Add cauliflower, another 1/4 teaspoon salt, and a little more water, if needed, and continue to steam another few minutes. Finally, add the broccoli, another 1/4 teaspoon salt, and a little more water, if needed. Cover again and continue to steam until all vegetables are tender-crisp, being careful not to overcook. While vegetables steam, put 1/2 teaspoon salt, the pepper, thyme, basil, savory, tarragon, and granulated sweetener in a jar with a screw top. Add the oil and vinegar. Cover the mouth of the jar with a double layer of waxed paper. (The waxed paper keeps liquids from leaking out.) Screw on the top. Shake the jar vigorously and set aside. When vegetables are tender-crisp, shake dry over low heat. (There should be almost no water left at end of cooking time.) Remove from heat, shake dressing again, and pour over warm vegetables, turning them gently to coat. Cover and chill thoroughly. Total calories per serving: 126 Fat: 9 grams Carbohydrates: 10 grams Protein: 2 grams Sodium: 230 milligrams Fiber: 3 grams CAYENNE PECANS (Makes 4 cups) These nuts are spicy and have a wonderful texture. They're great not only for munching but also in place of croutons as a topping for tossed salads. They'll keep, tightly covered or in a plastic bag, for up to a week. 3 Tablespoons vegan margarine 3/4 teaspoon salt 3/4 teaspoon cayenne 1/2 teaspoon garlic powder 4 cups pecan halves Put the margarine in a 13 x 9 x 2" baking pan and place in a cold oven. Set oven temperature at 350 degrees and let the margarine melt in the pan, checking often to be sure it doesn't burn. When margarine has melted, remove pan from oven and mix in the salt, cayenne, and garlic powder. Stir in the pecans, coating well. Shake pan to distribute nuts evenly and return pan to oven. Bake 12 minutes. Remove pan from oven, stir and shake pan to again distribute pecans evenly. Return to oven for 5 minutes, or until pecans are crisp, being careful not to overbake. Cool in pan. Makes about four cups (pecans shrink slightly during baking). Total calories per 1/4 cup: 206 Fat: 22 grams Carbohydrates: 4 grams Protein: 3 grams Sodium: 134 milligrams Fiber: 3 grams A TRIO TRIO Transplant Recipients International Organization TRIO Telecommunications Research Institute of Ontario TRIO Technical Research for Information Operations (bd Systems) TRIO Tracking Radar Input Output System OF CANAPE OR SANDWICH SPREADS Whether making canapes or sandwiches, use whole grain breads such as whole wheat wheat, cereal plant of the genus Triticum of the family Gramineae (grass family), a major food and an important commodity on the world grain market. Wheat Varieties and Their Uses , rye rye, in botany rye, cereal grain of the family Gramineae (grass family). The grain, Secale cereale, is important chiefly in Central and N Europe. , or pumpernickel. If making canape's garnish garnish v. to obtain a court order directing a party holding funds (such as a bank) or about to pay wages (such as an employer) to an alleged debtor to set that money aside until the court determines (decides) how much the debtor owes to the creditor. as desired. Thinly sliced slice n. 1. a. A thin broad piece cut from a larger object: ate a slice of cheese; examined a slice of the diseased lung. b. cherry cherry, name for several species of trees or shrubs of the genus Prunus (a few are sometimes classed as Padus) of the family Rosaceae (rose family) and for their fruits. tomatoes go well on the Green Pea green pea lathyrussativus. Spread; sliced black olives Noun 1. black olive - olives picked ripe and cured in brine then dried or pickled or preserved canned or in oil ripe olive olive - one-seeded fruit of the European olive tree usually pickled and used as a relish are perfect for the Bean and Tomato Spread; and a light sprinkling of paprika paprika: see pepper. looks just right on the Vegan "Cream Cheese" Spread. If making small sandwiches instead of canape's cut sandwiches into small triangles to serve.
GREEN PEA SPREAD
(Makes 1 1/2 cups)
Creamy and thick, this is a well-seasoned,
satisfying spread.
2 Tablespoons canola oil
1 1/4 cups chopped yellow onion
1 pound bag (3 1/3 cups) frozen green peas
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon ground coriander
3/4 cup water
2 Tablespoon vegan mayonnaise substitute
(such as Nayonais or Vegenaise)
Heat the oil in a skillet. Add the
onions and saute until tender. Add
peas, salt, pepper, coriander, and
about 1/4 cup of the water. Cook,
covered, adding more of the water
as necessary, until peas are tender.
When peas are very tender, remove
from heat and mash well with a
fork or the back of a wooden
spoon. Cool slightly, and blend in
vegan mayonnaise.
Total calories per ounce: 69 Fat: 4 grams
Carbohydrates: 7 grams Protein: 2 grams
Sodium: 247 milligrams Fiber: 2 grams
BEAN AND TOMATO
SPREAD
(Makes 3 cups)
The spice measurements as given
make a mild spread. For a spicier
flavor, increase the chili powder,
ground red chipotle, and cayenne to
taste. This spread can also be used as
a dip for tortilla chips, if desired.
One 16-ounce can refried beans
One 6-ounce can tomato paste
1/4 teaspoon salt, or to taste
1/4 teaspoon chili powder
1/8 teaspoon ground red chipotle (optional)
Pinch of cayenne
1/8 teaspoon garlic powder
1/2 teaspoon ground cumin
Put the refried beans, tomato
paste, salt, chili powder, ground
red chipotle, cayenne, garlic, and
cumin in a 1 1/2-quart mixing
bowl. Blend thoroughly, scraping
sides of bowl often. Cover and
chill.
Total calories per ounce: 21 Fat: < 1 gram
Carbohydrates: 4 grams Protein: 1 gram
Sodium: 121 milligrams Fiber: 1 gram
VEGAN "CREAM CHEESE"
SPREAD
(Makes 2 cups)
While great on canapes or sandwiches,
this spread is also perfect with
crisp crackers.
One 8-ounce carton vegan "cream cheese"
1/4 cup soymilk
1/4 Cup finely chopped green onions (both
green and white parts)
1/4 teaspoon salt
1/8 teaspoon black pepper, or to taste
1/4 teaspoon granulated garlic or garlic
powder
In a small mixing bowl, blend
together the cream cheese and
soymilk until smooth or until reasonably
close to smooth. Add
green onions, salt, pepper, and garlic,
blending well. Cover and chill
thoroughly.
Total calories per ounce: 42 Fat: < 1 gram
Carbohydrates: 4 grams Protein: 1 gram
Sodium: 121 milligrams Fiber: 1 gram
PUMPKIN-CRANBERRY
COOKIES
(Makes 42 cookies)
These soft, moist, chunky cookies
have a rich flavor. One batch may
not be enough, so you may want to
double the recipe. You can also
substitute dried cherries for the
cranberries.
3/4 cup vegan margarine, softened
3/4 cup vegan granulated sweetener
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash ground doves
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 Tablespoons arrowroot powder
2 cups unbleached all-purpose flour
1 cup canned pumpkin
1 cup broken pecans or walnuts
1 cup dried cranberries
Preheat oven to 350 degrees.
In a medium-size mixing
bowl, cream together the margarine,
sweetener, cinnamon, ginger,
cloves, and vanilla until
smooth. Stir in the salt, baking
powder, and then the arrowroot
powder. Blend in the flour alternately
with the pumpkin, beginning
and ending with the flour.
When well-combined, fold in the
nuts and cranberries.
For the best baking results,
drop mixture onto insulated cookie
sheets lined with parchment
paper. If these are unavailable, use
regular cookie sheets sprayed with
vegetable cooking spray. Use 1
tablespoon batter for each cookie
and space them about 2 1/2 inches
apart. Bake for 20 minutes or
until cookies are set and very
lightly browned. Remove from
cookie sheets to wire racks and
cool.
Total calories per cookie: 96 Fat: 5 grams
Carbohydrates: 12 grams Protein: 1 gram
Sodium: 85 milligrams Fiber: 1 gram
WHOLE WHEAT AND
CAROB BROWNIES
(Makes 16 square brownies)
The flavors of the carob and whole
wheat blend well in these brownies.
Be careful not to overbake them.
They should still be a bit moist
when they come out of the oven.
1/2 cup canola oil
3/4 cup vegan granulated sweetener
2 teaspoon vanilla extract
1 cup soymilk
1/2 cup carob powder
1 teaspoon salt
2 teaspoons baking powder
1/4 cup cornstarch
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
16 whole raw almonds (optional)
Preheat oven to 350 degrees.
In a medium-size mixing
bowl, blend together the oil, granulated
sweetener, and vanilla.
Blend in the soymilk. Add the
carob powder, salt, baking powder,
and cornstarch, mixing thoroughly.
Blend in the whole wheat flour,
then the all-purpose flour.
Spoon batter into an 8 x 8"
baking pan sprayed ,with vegetable
spray, spreading evenly. If desired,
arrange almonds over the top in
four evenly spaced rows of four.
(When brownies have baked,
cooled, and are cut into squares,
there should be an almond in the
center of each.)
Bake for 25 to 30 minutes or
until a toothpick inserted in center
almost comes out clean. Remove
from oven and cool in pan on wire
rack.
Total calories per brownie: 165 Fat: 8 grams
Carbohydrates: 23 grams Protein: 2 grams
Sodium: 213 milligrams Fiber: 3 grams
CHOCOLATE CHIP BARS
(Makes 24 bars)
A full-flavored chocolate chip bar
that's easy to whip up.
1/2 cup vegan margarine, softened
1 cup vegan granulated sweetener
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 Tablespoon arrowroot powder
1/2 teaspoon salt
2 teaspoons baking powder
2 cups unbleached flour
1 cup soymilk
1/4-1/2 cup semi-sweet vegan chocolate chips
Preheat oven to 350 degrees.
In a medium-size mixing bowl,
cream together the margarine, granulated
sweetener, cinnamon, and
vanilla. When well combined,
blend in the arrowroot powder, salt,
and baking powder. Stir in the flour
alternately with the soymilk, beginning
and ending with the flour.
Next, either fold in the chocolate
chips or set them aside for a
moment to sprinkle on top of the
batter after it is spread in the pan.
Finally, spread batter in a 13 x
9 x 2" baking pan that has been
sprayed with cooking spray. If
chocolate chips have not been folded
into batter, sprinkle them on
top now. Bake for 30 minutes or
until a toothpick inserted in center
just barely comes out clean. Do not
overbake.
Let cool, then cut into bars.
Total calories per bar: 109 Fat: 4 grams
Carbohydrates: 16 grams Protein: 1 gram
Sodium: 138 milligrams Fiber: 1 gram
DRIED FRUIT COMPOTE
WITH LEMONS
(Makes one generous quart)
The lemons are just the right counterpoint
to the sweetness of the fruits.
1 cup quartered dried pineapple rings
1 cup dried pitted cherries
1 cup Turkish apricots
1 cup dried papaya, cut in bite-size pieces
1/4 cup diced crystallized ginger
2 to 3 unpeeled lemons, thinly sliced, seeds
removed
2 cups water
Put the pineapple, cherries, apricots,
papaya, ginger, lemons, and
water in a 3-quart saucepan. Bring
to a boil. Reduce heat to a simmer
and cook, uncovered, for 15 to 20
minutes or until fruit is tender.
Do not overcook. Remove from
heat. Serve hot, warm, or chilled.
Total calories per serving: 228 Fat: 1 gram
Carbohydrates: 61 grams Protein: 3 grams
Sodium: 9 milligrams Fiber: 5 grams
Note: For further information on sugar, see our article <www.vrg.org/journal/vj97mar1973sugar.htm>, or send a SASE SASE - Specific Application Service Element. Opposite: CASE. and a request for a copy to VRG, PO Box 1463, Baltimore Baltimore, city (1990 pop. 736,014), N central Md., surrounded by but politically independent of Baltimore co., on the Patapsco River estuary, an arm of Chesapeake Bay; inc. 1745. , MD 21203. Peggy Peggy may refer to:
|
|
||||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion